…vation. Reservations Contact us at 802-505-9840 orreservations@eatstayfarm.com to make a reservation. Please keep in mind that we do our best to keep the availability calendar up-to-date, but do not guarantee the availability of days/times indicated as available until we confirm your booking. On Arrival Our orientation tour is designed to make your stay richer, more comfortable and safer. The tour can be scheduled at a mutually convenient time ear…
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Thank you
April 15, 2012 – 11:04 am
…up form. To ensure we receive your form, please click the confirmation on that email. Sorry for the extra step. If you haven’t browsed it yet, our Farm Share handout has some additional details about our Free-Choice, full diet farm share. We also welcome you to come to the farm any Thursday evening to see the farmstand in action and test out our offer. Thanks so much and we look forward to speaking with you soon. Do feel free to call (802)505-9840…
Cooking Classes
October 30, 2011 – 8:12 pm
…asses or to reserve a spot, email or call the farm at: Farmers@EatStayFarm.com or 802-505-9840 Upcoming scheduled classes can be found on our events page. Making Chevre at Home Do you love chevre? Have you been curious about making it at home? It is fun and easy to make your own delicious dairy products made from fresh, local organically raised milk and chevre is a great place to start! The workshop is a hands-on class that will walk through all o…
Rates & Reservations
April 3, 2011 – 5:03 pm
…ess a $50 administration fee. 5% fee covers the cost of credit card processing. Check-in time is 3 pm, Check out is Noon. Vermont’s room and meals tax of 9% will be added to the room rate. No smoking and no dogs or pets please as we are a working farm! We have found visiting dogs incompatible with the rotational grazing of our livestock for their safety and the visiting dogs as well as incompatible with our farm’s herding dog, whose job it is to p…
Available from Farm: April 27- May 1
April 26, 2020 – 5:57 pm
…Fresh • Kale, Frozen • Onions: yellow, Red • Salad Greens • Shallots • Spinach, Fresh (us & Field Stone Farm) • Spinach, Frozen • Sweet Potatoes (small) • Tomatoes, Frozen • Winter Squash: Butternut (last ones) Following Veggies are Farmshare Members only this week • Beets, Chioggia & Red • Carrots (limited) • Potatoes Meats Pork • Bacon • Bacon Ends (Nitrate Free) • Beer Brats • Boston Butt Pork Roasts, Skin on • Chorizo links • Cutlets • Fat •…
Garden Chicken Tortilla Soup from CSAGourmet
September 7, 2011 – 9:43 am
From CSAgourmet.blogspot.com written by a former chef and happy CSA member in Maryland “I made this soup start to finish, we ate it and I cleaned up – all within the span of 90 minutes.” For the Chicken: I love when I can use leftover roast chicken & pull the remaining meat off for the soup the next day, making stock out of the carcass. 1/2 onion, thinly sliced 2-4 cloves fresh garlic, chopped 1 green pepper, halved & thinly sliced 2 Jalapeno (or…
Beet Chips
January 18, 2012 – 7:20 pm
from Local Food.com or you could make the baked variety with less oil * 1 quart vegetable or canola oil or lard * 6-8 beets (any kind) * Coarse sea salt or fleur de sel (optional) Preparation: 1.. In a large, wide pot heat oil to 375 degrees (oil should be about 3/4- 1 inch deep). 2. Meanwhile, peel beets and slice them as thinly and evenly as possible. A kitchen mandoline is useful, but not necessary. A sharp knife and steady hand will do the…
Valentines Farm Dinner & Concert
February 6, 2014 – 2:00 pm
…0% & Farmstand Members 10% Dinner Reservations not required but strongly recommended. Check Facebook for menu updates! The VERY pregnant goats will welcome visitors before and after the concert. Grace, Ingrid and the rest of the pregnant Does will be accepting visitors before and after the concert! RSVP for the dinner and/or concert at: Farmers@EatStayFarm.com For more information on Scrag Mountain Music, see their website For more informa…