NPR Features Barberry Hill Farm

We were honored to be interviewed last week by National Public Radio.  The story was featured June 27 and June 28, 2011.  Click on the link below to hear the story:
NPR / WSHU Story on Barberry Hill Farm

Abi and Ross being interviewed by Alison Freeland

Kingsley is interviewed by Alison Freeland from NPR

Update from the Fields

This is the time of the year when farm updates are best shown, not told.

Masai French Filet Green Beans

Beans Flowering

Earthy Yukon Gold  Potatoes

Ruby Swiss Chard

Emerald Crown Broccoli

Sunbright Sunflowers

Cucumbers Trellis
making the most of limited space
vertical growing methods

Yankee Bell Peppers
(we are waiting for a little more size and color)

Big DenaTomato

Turkeys at 10 Weeks Old

Dinner and Squash Blossoms

An Evening View From The Field

 

 

 

Jonathan's Tempura Squash Blossoms 

 One of the best parts of hosting Dinners at the Farm aside from working/hanging out with the staff from Dinners at the Farm is, of course, the food.  And one of the most popular dishes is the Tempura Squash Blossoms.  I managed to corner Jonathan Rapp (Owner/Chef of River Tavern and creator of the Dinners) one night last weekend while he was making these melt-in-your-melt bits of ambrosia and got the recipe.  He was happy to share it and wow -  very simple and quite delicious!  It's important to make sure your blossoms are closed.  Here it is:


1/3 cup rice flour
2/3 cups cake flour
mix with cold seltzer water until the consistency of lumpy pancake batter
coat blossoms with this mixture and fry in canola oil until lightly browned
salt sparingly when done and drizzle with sriracha (spicy sauce) if you like
serve

Jonathan in motion

July's Fresh Produce Brings Dinners at the Farm

Summer Squash

The farm is bursting with fruits and vegetables. Here are some pictures from today.

Zucchini

Cucumbers

Tomatoes are coming in strong, ripe and delicious.

Sugar Snap Pees

Corn is Available

Preparing Bouquets of Flowers for Customers

Ready to Ship Out

Making Custom Bouquets

Bursting on the Vines

In fact, our produce has been a main reason why River Tavern has chosen us as a venue for Dinners at the Farm for the last three years. We just finished four sold-out nights of dinners, and look forward to four more next week.

Nestled on the Farm

Hosting Guests

People start to arrive.

Cooking is done right here.

We Welcome Our WWOOFers (World Wide Opportunities On Organic Farms)

As you visit the farm this summer, you will notice two new faces.  Abi and Ross come to us from Scotland through the World Wide Opportunities On Organic Farms program and will be working here through September.

I am very grateful for their work.