We test and validate regenerative agricultural practices for a few reasons. The first is to enhance research and data collection to support the quantitative assessment of these practices and establish collaborations with the surrounding farming and scientific community.

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.

This 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.

Philo 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.

It’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.

During 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.

The livestock and land management team focuses on producing grass-fed and pasture-raised livestock.

Typically, 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.

We 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.

Growing 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.

Spring 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.