Recently I have been planing hundred year-old barnwood, stacked up decades ago, in hopes it might find a new purpose one day. Before running the board through the planer, I first have to remove all the forged nails. As I pull those old nails out, I’ve been thinking about the person who first pounded them in. Based on the dried hay and feed on the boards, the nails were used to build a stall for draft horses--those horses were the primary source of power for the first 150 years of Ten Barn Farm. And now here I am, seven generations later, pulling those square nails out in order to turn that wood into small tables on which we will soon serve wine to Kitchen guests as the setting sun hits the hillside. (That gorgeous view beyond the creek where the cattle graze has surely brought peace to generations who've lived here.)
More and more as we make new plans for our ten old barns, I think about those who made this farm so beautiful, and how lucky we Harringtons are to live here and share the fruits of their labor with others. What might the hammerers of those nails think of what we are doing now? They surely would never have imagined that those draft horse boards would one day turn into tables on which fine wine is served on this property. But we hope they would appreciate both that we are striving to keep the farm a farm, and that the barns they built centuries ago are still standing. And I'm sure they would be happy that the land they cultivated is still being appreciated for what it produces and that the produce now feeds so many people.
In these coarse times, springtime on the farm is a shelter from the news. When I stop watching my news feeds and get my hands in the soil, frustration gives way to reverence for all the things that happen naturally–the chickens are laying eggs again as the days grow longer, the seeds sprout, the one-hour old goat stands up on shaky legs and immediately suckles, the sun sets on the hillside. And then there is living, as we do, surrounded by ten barns that have stood the test of time. Come visit us when you need a little peace and quiet (and a farm fresh meal.)
As the crew at The Kitchen at Ten Barn Farm looks back on 2023, we feel grateful for the community that’s supported our family venture. Grateful for all the dinners, classes, and special events that sold out, grateful for Matthew working so happily with us on Sunday's, grateful for all of you who have become friends and now help spread the word. And with two years under our belts, we are planning for the 2024 season.
The 2024 Season
The big news is we just got our wine, beer, and cider license! Now that we’re no longer limited to four 24-hour licenses per year, exciting new possibilities have emerged. A new focal point for our energies will be Friday evenings when we will be open from 4:00-8:00 offering nimbles and appetizers from the farm, and a list of wines by the glass curated by our son, Andrew, with 15 years experience in the fine wine world. On Fridays throughout the season, we will host coffeehouses, art exhibits, and themed evenings. But perhaps the best reason to come on a Friday evening is to watch the sun set against the hillside with glass in hand. The early evenings here are so beautiful as the sun goes down. We invite you to start your weekend with us with a glass of wine or a beer before you head elsewhere, or stay for the sunset.
Saturdays and Sundays we’ll be open as usual from 9-2 for breakfast and lunch. The plan is to do two special event dinners in 2024--a summer solstice dinner on June 21st and our 8th annual farm-to-table dinner on September 14th.
As you will see on the calendar, we will again do a cooking class, hold a few coffeehouses, and host a live theatrical performance by the Camphill Hudson Players. Finally, we are excited about three new collaborations this summer: first, we’ll be hosting a few guest chefs on Fridays, second we’ll be welcoming The Macedonia Institute to Ten Barn Farm where works created by their artists-in-residence will be on display in both the gallery barn and the big barn with the artists joining us on a few summer Fridays, and finally several local artists will teach art classes in the gallery barn on select Saturdays.
And who knows maybe a monthly Friday movie night, game night, or book discussion......Follow us on Instagram (@thekitchenattenbarnfarm) for the latest event information and daily menus.
We open for the season Memorial Day weekend and will again host three preseason events: a cooking class (April 27), Mother's Day brunch (this year with mimosas served!) and after such an amazing show last year Dusty Wright and Band will return on May 18 to kick off the coffeehouse season. Sign up soon for those events, as well as the summer solstice dinner and the farm-to-table dinner, all sold out early last year.
Happy spring,
Roby, Julie, Peter, Matthew, and Andrew Harrington