SSBC Farm Project Herding Food From Meadow to Menu
Ten months after hatching our Standing Stone Farm Project, we’re thrilled to share that there’s lots of hustle and bustle on our flourishing farmland! Since its launch last October, we’ve been working every day to ensure we can send a range of sustainably produced food from the farm to the tables at our brewpub. Now we’re seeing food we’ve collected or raised on our menu every day, including lots of special dishes featuring fresh and seasonal ingredients from just down the road on our pasture.
Since the launch of this farming endeavor we’re happy to announce we’ve expanded our herds and flocks of animals, harvested fruit from local plants and trees, and added new animal species into our rotational grazing system. With this practice, all our farm dwellers follow each other in a pattern around the pasture, improving the quality of the land and forming a symbiotic relationship. We also welcomed a tractor that we won in a video contest last winter to help us with ongoing projects like digging irrigation, turning compost and transporting chicken housing.
Here’s the latest on how we’re using the fruits of our labor in the restaurant and brewery, and what you can expect to see in the future as our Farm Project continues growing:
Cows: Our burgers and steaks are made with 100% Standing Stone beef, provided by our 24 Black Angus cattle. These cows are antibiotic and hormone free, and major players in our rotational grazing system, chopping down grass and fertilizing our fields. When the beef comes from our farm to our kitchen, every steak is hand-cut and burgers are ground on-site to be used in our menu and as mouth-watering specials.
Chickens: We have new chickens hatching all the time! We’re continually incubating and raising heritage breed chickens, including Delaware, New Hampshire Reds, and Buff Opringtons. In the near future, they’ll provide us with fresh, free-range poultry for our menu, straight from the farm. We also have eggs coming to the restaurant daily. We’re now open for breakfast every Saturday and Sunday year-round, cooking up Chilaquiles, French Toast, Breakfast Burritos and more with the dozens of eggs coming in with each delivery. You can also try our eggs in the Cobb Salad, Daily Special Quiche and rotating desserts, including Crème Brulee and Bread Pudding.
Sheep: Our pastures are home to 32 ewes, rams and lambs. These purebred St. Croix and Dorpers are the early beginnings of our herd and will someday provide the lamb for our menu. In the mean time, they’re integral players in our rotational grazing system, paving the way for healthy pastures for our chickens.
Bees: On the crest of the pasture we have four large boxes buzzing with busy colonies of honeybees. These colorful hives are home to bees that pollinate our fields and make delicious local honey. Look for specials made with our Standing Stone honey this fall, after we harvest for the first time.
Blackberries: It’s the time of year when blackberry bushes are teeming with ripe, sweet fruit. We’re sending groups of our staff to harvest berries throughout the week, and they’re returning with buckets-full for making shortcakes, cheesecakes, galettes and more! Watch for even more blackberry specials on the way.
Come in and taste for yourself the fresh bounty we’re bringing in everyday. View our menu online with every-day dishes featuring meat and eggs from our pastures down the road. You can also follow us on Twitter to hear about daily specials, and be the first to know when we create new dishes with ingredients that made their way from our farm to your fork.