Our Beyond the Barn campers, ages 14-17, camp on the Farm for five nights, exploring the Farm campus, learning about the food we eat, and cooking communally over the fire. They even created a Chopped style competition, inviting guest staff judges to decide which team was able to create the most innovative and delicious meal with their camping provisions and what they could harvest at the Market Garden. The winning dishes: veggie and cheddar sushi rolls and a berry parfait bowl!
When our cows transition each spring from their indoor winter diet of hay and baleage to a summer outdoor diet of pasture grasses, we have to adjust our cheesemaking accordingly. Link in profile to the full story.
We're open our normal hours today, July 4th, 10am-5pm. If you have immediate questions, please call our Welcome Center at 802-985-0350. Photo by Marshall Webb.
Our sow and her three piglets from Vermont Heritage Grazers are happily adjusting to their new home behind the Farm Barn! We'll be rotating them throughout the pasture so they can have fresh grass regularly, as well as to minimize wear and tear on the land itself. They're fed a diet of pelleted grain; unsold bread from @obreadbakery; extra cow milk from the Children's Farmyard cow, Savanna, that the calves don't need; extra milk from our dairy goat, Yaya, that isn't being fed to the goat kids; and pre-consumer food scraps from the Inn and Restaurant. It takes a farm to feed these pigs! 📷: Family Program Coordinator & Farm-Based Educator @catannewright.