and Beverage Austin Poulin , and Program Coordinator and Sous Chef Gabriel Concordia in the open-air kitchen . Working together , the three of them have overseen the planting of the market garden , masterminded a phenomenal menu , and created a cohesive , holistic food and beverage program that is both scrumptious and sustainable . Poulin takes great pride in the epicurean menu at Grange , which he describes as “ equally influenced by the savory and rich flavors of traditional , French cooking and the bold , refreshing taste of Mediterranean cuisine .” Still , as Concordia adds , “ The focus of the program goes well beyond the taste of the food . The aim is to not just grow tasty produce — it ’ s to create a farm program with a diverse range of nightshades , greens , and herbs and nurture the soil .”
Concordia works diligently to help visitors gain a deeper connection to their food and a greater understanding of where it comes from . “ We have farm tours that tell the history of the property , the history of Vermont ’ s farming systems , and the difference between large-scale industrial agriculture and small-scale , independent farms .” Concordia firmly believes that small Vermont farms like Hill Farm have immense significance in terms of their agricultural history . “ The work that we are doing here at Hill Farm in our market garden is a true revitalization of the conservationfocused , natural farming practices of Vermont ’ s 18th-century farms in a modern , updated context .”
Over 100 varieties of vegetables are grown at the ½-acre Hill Farm market garden , including lettuces , brassicas , cabbage , broccoli , legumes ,
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