The farm is waking up for spring

Piglets are here, our sheep just got their spring haircut and lambs are on the way. The greenhouse is sprouting — first flowers blooming, vegetables right behind them. Ramps, radishes, snap peas — and we built the whole April and May menu around what's coming.

Cabbage Hill Provisions

Every Provisions meal is cooked fresh from ingredients sourced from The Farm at Cabbage Hill and from farms we trust. Everything is gluten-free, nut-free, and sized for families to enjoy together. 

Some Of This Month's Menu Highlights

Seared Chicken Thighs with Ramp Salsa Verde

Tuesday, April 21

Crispy-skinned chicken thighs over creamy white beans, topped with a bright, garlicky ramp salsa verde. Served with roasted asparagus and a shaved radish and snap pea salad with mint. The kind of dinner that tastes like spring actually showed up.

Cider-Braised Pork Loin with Whole Grain Mustard & Spring Onion

Tuesday, April 28

Pork loin braised low and slow in apple cider until it falls apart, finished with whole grain mustard and spring onion. Served with roasted asparagus and radishes, white beans with green garlic, and little gem with mint and lemon. This one disappears fast.

Seared Flank Steak with Ramp Butter

Wednesday, April 29

Seared flank steak finished with a compound ramp butter that melts right into the meat. Served with roasted new potatoes with smoked paprika, sautéed spinach with green garlic, and an arugula and radish salad. Simple, serious, satisfying.

This is our favorite time of year at the farm. Lambs are coming, the greenhouse is waking up, and the best of the season is still ahead. We can't wait to share it with you.