The most delicious and festive weekly dinner party in Vermont!
Organic vegetarian food from our fields to your table. Live music, dancing & the best views in Vermont.
Every Wednesday, 7 - 9 pm, June 13th - September 5, 2018
Call to RSVP 802-362-2500 as they sell out!
Our Brother Oliver and his wife Bonnie turned our childhood estate into Earth Sky Time Farm, a thriving organic farm staffed by an international crew of idealist young farmers and bakers who care about sustainability, community and the environment.
Farm Night dinners at the Wilburton Inn are a joyful celebration. Garden cocktails, live music, abundant fresh food and great people make these nights a sold out success for the past 5 years! Each week is a different internationally themed vegetarian feast with flavors from Greece, Italy, Mexico, India and more.
We host a different band each week. Check out this season's line up here.
Only $25 per person including tax and gratuity. Read reviews in the Berkshire Eagle and Stratton Magazine.
Here's farmer Oliver introducing a typical farm night menu.
Here is a recap of some of our inventive, whole grain, organic menus:
Roasted Chickpeas and Potatoes with Green Garlic & Dill
Lemon Tatsoi and Barley Pilaf
Gingery Bok Choi Slaw
Green Salad with Hakurei Turnips
Bok Choi and Green Garlic Quiche
Lentil Apple Salad with Parsley and Mustard Greens
Millet and Kasha with Orange and Basil
Green garlic pesto
Spinach and Nasturtium salad
Minty Turnip Slaw
Caramelized Apple-Walnut Cake
Potato, Turnip, Zucchini Pesto Gratin
Barley Pilaf with Roasted Garlic Scapes, Toasted Almonds, Scallions, Green Onions and Maple-Dill Vinaigrette
Black and Kidney Beans with a Parsley-Mint Vinaigrette
Thyme Roasted Beets and Summer Squash
Green Salad with Carrot-Orange Dressing
Cilantro-Lime Sriracha Pesto
White Bean Dip with Mustard and Cumin
Double Chocolate Zucchini Cake
Chickpea Salad with Scarlet Turnips and Coconut-Lime-Basil Dressing
Cumin Roasted Potatoes, Carrots and Zucchini
Pesto Bulgar with Snap Peas, Green Onion, Currants and Mint
Roasted Beets with Arugula, Toasted Walnuts, and Dill Dressing
Minty Yogurt Sauce
Chocolate Beet Cake
Spani-faux-pita (vegan spanikopita)
Deconstructed Dolmade Salad
Lemony Roasted Potatoes
Black Beans with Fennel, Scarlet Turnips, Scallion
Melopita (Honey Cake) with Fresh Raspberries
Chard, Zucchini and Garlic Scape Cornbread Bake
Black Beans, Sweet Corn, Tomatoes and Scallions in a Lime Vinaigrette
Bok Choy and Red Cabbage Salad with Sunflower Seed Dressing
Parsley-Cumin-Chili Carrot Turnip Slaw
Garlic Roasted Potatoes and Green Peppers
Very Spicy Roasted Pepper and Garlic Scape Sauce
Peppercorn Pickled Red Onions
Spiced Mexican Chocolate Tart
Lentil Tagine with eggplant, cabbage, heirloom tomatoes, zucchini, raisins, and garlic scapes
Pearl Barley Pilaf with Parsley and Toasted Almonds
Apricot Glazed Roasted Carrots and Turnips
Cucumber Salad with Mint, Oregano, and Honey
Gingery Beet Salad with Toasted Almonds, and Greens
Sesame Almond Cookies