8:30 — harvest to skillet

Culinary & Workshops

Cook with what you harvest, then learn to live a little closer to the land.

Farm-to-table & off-grid learning

In our open-air teaching kitchen, you’ll cook with ingredients pulled from the garden that morning. Seasonal harvest walks, hands-on classes, and family-style communal dining turn a meal into the main event.

Beyond the kitchen, our workshops go deeper: no-till organic gardening, off-grid living (solar, water systems, natural building), and herbal medicine — tinctures, teas, and salves you make and take home.

← All experiences

Hands lifting just-pulled carrots and greens over a garden trug, soil still on the roots

A farm-to-table spread from above — roast vegetables, sourdough, preserves, hands reaching in

Farm breakfast by the stone fireplace — skillet eggs, sourdough, honey, morning light through the sliders

Gloved hands lifting brisket from the barrel smoker, blue smoke curling through the pavilion

An elegantly plated supper — roast chicken and charred garden vegetables on fine stoneware at candlelight

Harvest.

Walk the rows and pull what’s ripe — the menu starts in the dirt.

Cook.

Hands-on classes in the open-air kitchen, over flame when it counts.

Savor.

Family-style, at the long table, with people you didn’t know this morning.

The table, through the day

BreakfastFarm eggs are the flex — at the lodge table, or grab-and-go with the coffee.
MiddayLight and packable. You’ll be out adventuring; lunch knows its place.
DinnerThe anchor: family-style at the lodge, built around what the gardens gave that week — or BBQ-pavilion nights under the strings.

Guests literally eat the place they’re staying — menus flex with the harvest.

The bathhouse and its pond at dusk, seen from above

Be here when the gate first opens.

Founders hear it first — and arrive first. First pick of opening dates when reservations open.

Join the Founders’ List