After spending two days at the Kilpatrick Family Farm in Middle Granville, NY this past April, I was able to head south to Stone Barns Center for Food & Agriculture. For most young farmers—especially those of the “organic,” “locavore,” and “sustainable” persuasion—a trip to Stone Barns Center is kind of like a trip to Disneyworld is for a child, filled with inspiring wonder and magic, a place you dream about not only visiting but also experiencing.
Stone Barns Center is a walking exhibit of how the entire farm-to-table concept can work in real life. Situated in the Hudson Valley just north of New York City, the center farms six acres of vegetables plus over 22,000 square feet of four-season greenhouse space. A number of animals also contribute to Stone Barns’ ecosystem, with cattle, pigs, sheep, bees and chickens all represented. Everything grown and raised at Stone Barns Center is used in their very own restaurant and cafe or sold at local markets. It truly is a triumphant demonstration in how a farm focused on growing and using local, can be a successful business enterprise.
But above all, Stone Barns Center is about education and their success at drawing families and individuals out of their city dwellings to experience the “great outdoors” was obvious the day I visited. In a very honest, down-to-earth way, Stone Barns Center is not unlike many of the farm education “centers” available to families across the country. I was reminded of how Cosley Zoo in my hometown of Wheaton, IL provides the same educational opportunities to Chicago suburban families through programs like “Morning Chores” where kids can see what its like to care for and feed farm animals. Just 26 miles from me and in downtown Chicago, Lincoln Park Zoo’s Farm-in-the-Zoo exhibit allows kids to “experience hands-on lessons on the origins of food.” Take an entirely different demographic in the farm-state of Ohio, and there is Young’s Jersey Dairy in Yellow Springs where families can spend a day feeding goats, petting baby calves and learning how milk turns into ice cream. All of these are examples of the ongoing efforts to educate the public about agriculture, each catering to their unique, local audience.
Stone Barns Center has over 22,000 square feet of greenhouse space that allow for four-season growing. The greenhouses use minimal heating, even in the coldest of winter months.
No pesticides, herbicides or chemical additives are introduced to the soil at Stone Barns Center. Instead, the farmers rely on compost created created from Stone Barns’ natural agriculture waste products and other natural elements like grass clippings and leaves.
Over 200 varieties of produce are grown year-round at Stone Barns Center for Food & Agriculture. Click here to read about Claytonia, a plant often eaten raw in salads.
The greenhouse roof can be raised and lowered to make maximum use of the the sun and wind.
Stella, a Great Pyrenees, keeps guard over the sheep.
You won’t see any traditional “red barns” at Stone Barns Center. Instead, these modern hoop buildings house the various types livestock.
The actual “stone” at Stone Barns Center for Food & Agriculture where both the restaurant Blue Hill at Stone Barns, and the cafe are located as well as the administrative offices and classroom/event space.