Our Butcher department helps to bridge the gap between field to fork. We cut and break down our 100% grass-fed beef and lamb, pastured pork, and certified organic pastured chickens for use in our restaurant kitchen or for retail in our Market.
Read MoreThis year Vermont is celebrating seven years of Open Farm Week from August 8th - 15th. During the 2021 Vermont Open Farm Week, you can meet the farmers, plants, and animals that bring your favorite high-quality products to your plate.
Read MorePhilo Ridge Farm is very excited to welcome Casey Ryan as our new Managing Director. Casey comes to the farm with diverse experience in strategy, leadership development, organizational design, and community building.
Read MoreIt’s April, which means the propagation house is filling up with seedlings, the greenhouse tomatoes are already potted up, and we can probably count on another snowfall to remind us that we are in Vermont. Farmers were abuzz this winter about seeds being in short supply.
Read MoreDuring winter months, the farm is much quieter than hustle and bustle of the summer. During our downtime we love to read and educate ourselves. Our team put together some of their top recommended reading for cozying up by the fire this winter.
Read MoreThe livestock and land management team focuses on producing grass-fed and pasture-raised livestock.
Read MoreTypically, you should allot 1 pound of turkey per person you plan on feeding. However, leftovers are as much a part of the Thanksgiving tradition as the actual meal is.
Read MoreWe partner with scientists and researchers at the University of Vermont to document our practices and evaluate our results. Consistently gathering and measuring data in the field is essential to understanding what farming practices lead to soil health, water quality, carbon sequestration and other environmental benefits.
Read MoreWe make these delicious lamb burgers in the exact same method we would for hamburgers. The yogurt mint sauce is tangy and bright – the perfect compliment to the lamb.
Read MoreWe teamed up with Adventure Dinner team to throw a virtual farm feast in honor of the longest day of the year.
Read MoreWe are excited to share that we are launching two special outdoor dinners this week. On Friday (July 3) we will be hosting a reservation-only Taco Night featuring Vermont Tortilla Company corn tortillas filled with your choice of fillings like hand-pulled chicken, roasted pork cheek and grilled summer squash escabeche. On Saturday (July 4) we will host a reservation-only Grill Night with items like burgers, BBQ chicken and more.
Read MoreTarragon and chicken are a classic combination. Add tomato paste, mustard, and vinegar to create a depth of flavor that is typical of the southern French cuisine.
Read MoreAdventure Dinners are speakeasy cocktail dinners in unexpected locations. And we are partnering with the Adventure Dinner team to throw a virtual Scandinavian solstice celebration.
Read MoreWe want to take a moment to acknowledge what is happening around the country right now. Some of you may have noticed that we’ve been quiet this week. We’ve been refraining from posting on social media and sending out our typical newsletters to allow space for Black voices and time to continue to educate ourselves around racial injustice in this country.
Read MoreGiven the Governor’s recent orders, we are excited to announce that we are going to allow guests to order prepared meals to go and dine outdoors on our picnic tables. We are taking a lot of precautions around reopening outdoor spaces to the public to follow state guidelines and to protect our team. If you are planning on visiting, please take a moment to read through these guidelines.
Read MoreGrowing mushrooms is a multi-year journey. We have been inoculating mushroom logs on the farm for the past three springs and last fall we began to see the fruits of our labor. Growing mushrooms on logs is a slow process (it takes about a year and a half to two years from inoculation to the first fruit) but if the logs are kept in a damp and shaded spot, they can produce mushrooms for over 5 years.
Read MoreThe familiar nutty taste of polenta complements a lot of foods, including mushrooms. Turn this polenta out on a cutting board for slicing, verses a softer polenta served in a bowl, and top with sautéed mushrooms and herbs.
Read MoreSpring has fully spring here in Vermont as as the last frosts happen here in the Champlain Valley, it is time for home gardeners to start planting in earnest. In anticipation of the second week of the seedling sale happening, Farmer Jane put together some quick tips on taking care of your new seedlings.
Read MoreA tartine is the French term for an open-faced sandwich. Start with a really good dense, chewy bread and extra sharp Vermont cheddar cheese to give the sandwich real character. Our favorite bread is cranberry-pecan bread made by a local bakery or rustic sourdough.
Read MoreWe love brassicas and are always looking for ways to put them on the menu. This simple cauliflower soup is made with onions and garlic cooked in a broth and pureed to a smooth finish. Garnish with parsley and an especially high quality, aromatic oil. The result is a light and creamy soup – perfect for beginning a meal.
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