Seed and Spoon
Take the opportunity to truly connect with the pleasures of growing and cooking for the seasonal table.
It’s one thing to savor a juicy heirloom tomato salad at your favorite restaurant or to tote a few beauties back from the market to relish at home, but to truly understand the farm-to-table cycle, you have to experience it at the source.
Seed & Spoon at Husky Meadows Farm, an immersive culinary farm stay in Norfolk, Connecticut that launched in 2021, offers food lovers the chance to truly connect with the pleasures of growing and cooking for the seasonal table.
The program is led by Culinary Director Tracy Hayhurst, a farmer, chef, and food educator, who dreamed up the idea when she was Husky Meadows’ farm manager. Hayhurst had originally approached the farm’s owners, David and Dominique Low, about building a kitchen and adding an educational component where they could share the farm-to-table philosophy with visitors. The idea quickly grew into a full farm stay program, complete with an airy new timber-framed barn with plenty of space for cooking and entertaining, as well as five beautiful on-site guest suites.
The two- to four-day farm stays offer a hands-on taste of everything on the bucolic 300-acre organic farm, and then some. “We want people who are curious about their food and who seek out chefs and restaurants using high-quality ingredients to see what it’s actually like to be on an organic farm,” Hayhurst says.
During their stays, guests get to dive into everything from working with the farm crew on daily chores like watering seedlings to making fresh pasta for a convivial meal to culinary events with acclaimed farm-to-table chefs and leading wine experts.
“Weekends are loaded with special events, whereas midweek stays are more immersive in how the farm operates. We always cook with one of the farm’s CSA shares and take a field trip to some of our partner farms,” says Hayhurst. “Because the property is so gorgeous, you come away feeling like you had a fabulous getaway, too.”
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