My farm visit yesterday was a huge success. I purchased two heritage breed Gloucestershire Old Spots. With the help of a few friends and an incredibly accommodating neighbor, we will collectively, organically and humanely raise the porkers over the summer and into autumn. And, well, at that point we (and those lucky friends, family and patrons) will pay a tribute to them in the traditional Barnard Inn style – deliciously and, as always, respectfully. My long term goal is to breed and maintain a small, yet sustainable population for your dining pleasure. This current experiment is made up of a few individuals, all of whom will share in the labor, expense, care and bounty of our community endeavor. I promise to keep you posted for the Barnard Inn’s First Annual Customer Appreciation Pig Roast.

Barnard Inn Garden update:  Rainbow carrots, Chiogga beets, English peas, garlic scape, herbs, mesclun and so much more are being harvested right now and making their way into the kitchen and onto your plate.

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We are running 100% organic Barnard Inn mesclun lettuce mix that we are harvesting daily.  When we cannot get enough from our gardens for the evening, our second best source comes from just around the corner here in Barnard.Organic Spring Mixed Lettuces (100% B.I. Today) with a Lemony-Champagne Vinegar-Dijon Mustard Vinaigrette; Juiced = Add Crumbled VT Goat Cheese & Toasted Hazelnuts.

The gardens are offering up tons of mint for Mojitos, as well as fresh basil, thyme and chives galore.  The heirloom tomato plants are out of the green house and in the earth – 100+ plants were transplanted today.  Beyond enjoying our edible spectrum, you must stop by and take in the visual beauty of our wide array of daily blooming flowers.

Beginng Friday June 11, you will be able to enjoy some delicious self-serve S’mores up on the terrace.  Dark chocolate, toasted marshmallows and graham crackers…classic! Sit and relax by the fire and soak in the peacefulness of a Vermont summer night.