Farm Stories

From The Kitchen

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Rise for the Occasion

From The Kitchen

Rise for the Occasion

Pastry Sous Chef April Heckathorn lays out how to time your cake baking for your next party and shares a favorite recipe for a classic Southern cake.

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Root, Stem and Leaf

From The Kitchen

Root, Stem and Leaf

Chef Cassidee Dabney’s root-to-leaf cooking philosophy means that she aims to utilize every usable part of a plant.

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Apples and Cream

From The Kitchen

Apples and Cream

Pastry Chef Laurence Faber is sharing one of his Fall favorites from The Barn dessert menu.

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On the Rise

From The Kitchen

On the Rise

Enjoy the delicious Fall flavor of Sweet Potato Dinner Rolls from bread baker Sarah Henderson.

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Wood Grilled Pork and Green Tomato

From The Kitchen

Wood Grilled Pork and Green Tomato

Enjoy the savory, seasoned flavors of this wood grilled pork from Chef Cassidee Dabney.

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Concord Grape Sherbet with Preserved Spruce Honey

From The Kitchen

Concord Grape Sherbet with Preserved Spruce Honey

Pastry Chef Laurence Faber preserved a piece of Summer to bring a memory of the season passed onto our Fall menu.

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Garlic and Brebis Filled Pasta

From The Kitchen

Garlic and Brebis Filled Pasta

Enjoy this delicious, fresh pasta recipe from Dogwood Sous Chef Trevor Iaconis.

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Chef Cassidee Dabney on TODAY

From The Kitchen

Chef Cassidee Dabney on TODAY

Get the recipes for the ribeye cap and cream corn Chef Cassidee prepared on TODAY.

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Wild Blackberries with Blue Barley Ice Cream

From The Kitchen

Wild Blackberries with Blue Barley Ice Cream

Show off the natural flavor of wild blackberries with this delicious dessert from Pastry Chef Laurence Faber.

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Chef Bonnie's Tuna Bowl

From The Kitchen

Chef Bonnie's Tuna Bowl

Chef Bonnie Moore plates a healthy and delicious tuna bowl for a pleasing Summer meal.

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Strawberry Sorbet

From The Kitchen

Strawberry Sorbet

Warm days have us craving this sweet treat from Pastry Chef Laurence Faber featuring herbs and lavender almonds.

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Main House Mushroom Crepe

From The Kitchen

Main House Mushroom Crepe

Sous Chef Bonnie Moore brings together fresh farm asparagus and seasonal mushrooms in this delicious lunch crepe.

Stories (52)

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