Relating to, occupied with, or fond of feasting, drinking, and good company.

Coming Summer 2021!

Intimate bespoke weekends for your friends and family.

Start planning your retreat

Immerse yourself in life on our small organic farm and eat like a farmer.

Our Seed and Spoon Culinary Retreats offer guests a behind-the-scenes look into life on an organic farm. Your host Tracy Hayhurst, farmer and chef, will guide you through our gardens and kitchen where you’ll experience firsthand the joys of working closely with nature to create an unforgettable weekend in the fields and around the table. 

Friday: Arrival and Welcome Dinner

After settling into your rooms, we’ll gather together for a welcome dinner where you’ll get to know us and get your first taste of what’s to come.

Saturday: A full day of explorations

Morning begins with a light breakfast then we’ll dive in for a closer look at the farm and explore the theme of the weekend. In March, for instance, we might find ourselves at a local sugar shack learning about maple syrup production. In August, we might be picking and sampling from a wide variety of heirloom tomatoes.

After a hearty farmer's lunch, you’ll be free to explore the grounds or relax for the afternoon.

Early evening we’ll gather again in the Cooking Barn to create a meal inspired by the morning's adventures. This will be in the form of a demonstration cooking class. You’ll get recipes to follow along with. As the Covid pandemic recedes, we will be excited for this portion of the weekend to turn into a full hands-on experience. Each meal will be paired with drinks: wines, spirits and cocktails as well as curated non-alcoholic beverages.

Sunday Morning: A leisurely morning to cap off the weekend

Choose to sleep in or enjoy an early morning hike, and we’ll meet back up for a delicious send off brunch. Guests are welcome to stay and enjoy the property throughout the rest of the day. 

Seasonal Calendar

Below is a sampling of topics for each month. The seasons offer a wide range of ever-changing delights from the fields; each month brings something new to experience.

May The bursting forth of spring and tastes of the new season; we'll forage for wild edibles like ramps and nettles, learn about edible "weeds" and wild mushroom identification.

June Spring comes late to New England but at last we revel in sweet sugar snap peas, rhubarb, strawberries, tender greens and the very first summer squashes. June is also a fantastic time to witness all aspects of the farming process from seeding to harvesting. You'll get to plant your own seedlings to take home. And we'll give you lots of tips on how to create your own container garden.

July Harvests are in full swing and we start to cook with a wide array of produce. It is never too early to start preserving the harvest! Explore a variety of preservation techniques: lacto-fermentation, quick-pickling, dehydration, jam making. .

August Long summer days with so much to offer from the garden! Dive into heirloom tomato tastings, open fire cooking, sourdough pizza making in our wood-fired oven.

September Summer lingers with all the bounty of the late season as well as the first taste of the fall. Learn how to savor that bounty and flavor of the season through preservation and season extention growing techniques.

October We’re settling into the fall and starting to savor cold weather root crops and fruits from the orchard. Gather around the hearth and bake with us... everything from pies and pastries to sourdough and yeasted breads. And fall wouldn't be complete without heartwarming soups and stews.