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Rye Royale from the Dogwood

Tasting Notes

Rye Royale from the Dogwood

This simple rye recipe yields a beautifully balanced cocktail perfect for sipping.

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EarthFit Endurance Hike

Passions & Pursuits

EarthFit Endurance Hike

Wellness Manager Hope Parks invites you out to the trails to step outside your normal fitness routine and welcome in Fall with a high-energy adventure.

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Fall at the Farmstead

On The Farm

Fall at the Farmstead

Master Gardener John Coykendall shares what's growing in the early Fall garden.

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Fall Farmstead Box

Tasting Notes

Fall Farmstead Box

Explore the perfect pairings for enjoying this year's Fall Farmstead Box.

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Wood Grilled Trout

From The Kitchen

Wood Grilled Trout

Full of mouthwatering flavors and eye-catching colors, you'll love Chef Cassidee's Wood Grilled Trout with Charred Zucchini and Garden Tomatoes.

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Dogwood Whiskey Sourgrass

Tasting Notes

Dogwood Whiskey Sourgrass

Dogwood Sommelier Meg Edwards uses wild sorrel to put a twist on a classic whiskey sour.

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Peaches and Cream

From The Kitchen

Peaches and Cream

Barn Sous Chef Laurence Faber is using fresh peaches and brebis cheese to create a delicious end-of-Summer treat.

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Seed Saving at Blackberry Farm

On The Farm

Seed Saving at Blackberry Farm

Master Gardener John Coykendall has partnered with the Seed Savers Exchange to help repopulate eight seed varieties near extinction.

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What inspires the Barn's signature cocktails?

Passions & Pursuits

What inspires the Barn's signature cocktails?

See how Beverage Manager Logan Griffin and his team get inspiration to create seasonal and signature beverage favorites for the Barn.

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Honey Roasted Eggplant in Dill Yogurt Sauce

From The Kitchen

Honey Roasted Eggplant in Dill Yogurt Sauce

The gorgeous colors and fresh flavors of Barn Executive Chef Cassidee Dabney’s Honey Roasted Eggplant dish are a perfect fit for your Summer table.

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Shrimp with Summer Tomato and Cucumber Salad

From The Kitchen

Shrimp with Summer Tomato and Cucumber Salad

Chef Feathers combines shrimp with fresh cucumbers and tomatoes from the garden for this light and delicious entree.

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Uprooted

Tasting Notes

Uprooted

With a supply of colorful, fresh carrots from our garden, Beverage Manager Logan Griffin was inspired to “uproot” traditional use of carrots in the kitchen.

Stories (92)

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