Courtesy Twin Farms
There are few better ways to celebrate the shift from summer to fall than with the edible bounty that rolls out this time of year. The annual Harvest to Table event (September 12–16) at Twin Farms in Barnard, Vermont, will no doubt put guests in an appropriately autumnal mind-set.
The weekend begins today with a tour of the Vermont Farmstead Cheese Company, a dairy farm in South Woodstock. (Jeffery Roberts, author of The Atlas of American Artisan Cheese, will lead.) Friday’s highlight is a romp through Fable Farm, a certified-organic vegetable, herb and flower CSA (Community Supported Agriculture) farm nestled in Barnard. Guests will have the opportunity to tote home its fresh produce.
Eating, of course, is the main event, with chef Ted Ask cooking throughout the weekend. Local ingredients and those from the Twin Farms garden are key. Past dishes have included slow-cooked salmon with scarlet-runner-bean purée, Fable Farm cherry tomatoes and eggplant, parsley, squash, black olive oil and parsley froth, and grilled beef strip loin with truffled Fable Farm potatoes, roasted cauliflower, Fable Farm brussels sprouts and carrots, thyme jus and peppercress. Delicious breads (roasted pumpkin-seed levain) and creative desserts (Fable Farm crimson carrot cake with Champlain Valley Creamery cream-cheese ice cream and Honey Gardens mead-poached raisins) delight even further.
Food aside, guests can also take advantage of all that Twin Farms has to offer on its 300 pastoral acres. Bike, fly-fish, canoe, run trails, swim, play tennis or relax in the Out of the Woods spa—and know that you are in for a culinary treat afterward. From $1,400; 452 Royalton Tpk.; 802-234-9999; twinfarms.com.