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The garden at Pippin Hill Farm is full of our favorite fall produce right now. Our certified horticulturist, Diane Burns, is hard at work planting and harvesting fall vegetables for Chef Ian Rynecki to use in the kitchen.

Our raised garden beds are full of mixed lettuce, chicories, radicchio, arugula, and kale. All of these green go into our Kale and Chicory Caesar dish on the tasting room menu. Chef Ian also tops off the dish with shaved radish. Diane planted extra turnips for Chef Ian this season.  We love to toss turnip greens in our Peppered Pastrami Croque “foraged” side salad. Next, our fresh carrots and beets go into our Chutney Spiced Carrot dish. Finally, we use garden fennel in the tomato passata in the Caromont Goat Cheese Agnolotti.

In addition, we have sweet potatoes, cabbage, and Brussels sprouts planted in the garden. Plus, the uncharacteristically warm start to the season has made our summer veggies last extra long! Our sweet peppers and sun gold cherry tomato plants are still brimming with fresh veggies.

Next time you visit Pippin Hill, ask Diane for a garden tour or order a delicious dish from our farm-to-table tasting room menu.

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