Farm to Fork at Wyebrook Farm

When I saw an article in Martha Stewart Living about Wyebrook Farm located in Honey Brook, Pennsylvania (about an hour outside of Philadelphia) I knew I wanted to visit this place with my husband.  The farm focuses on sustainable agriculture practices and aims to produce healthy animals and foods without the use of artificial fertilizers, pesticides, herbicides, hormones or antibiotics.  It is the type of place that cultivates a better understanding and also a reminder of where your food is coming from. Oftentimes, we tend to forget when shopping at the grocery store, the connection of our food to the farm.

I’m a huge advocate of not only eating what is in season but also supporting local farmers and community supported agriculture programs .  Food sustains us and the importance of healthy and safe agricultural practices matter for the health of our population and the environment.

Farm Bell Wyebrook

Dean Carlson and his wife Emelie are the owners of Wyebrook Farm. Interestingly, farming wasn’t a first career for Dean.  He chronicles some of his farming adventures along with delicious recipes in his new book called Field & Feast: Sublime Food from a Brave New Farm, which he wrote with Ian Knauer and Andrew Wood. The book will be available in February 2016.

Swiss Chard Wyebrook

The farm itself is beautiful, when we arrived we saw sheep and cattle grazing in the pastures. There are also hog pens and chicken coops that you can visit on the farm. A garden, located right next to the restaurant, was filled with swiss chard on the day of our visit.  The polyculture created on the farm is visible and it provides visitors with the opportunity to witness firsthand the source of where some of the food is coming from that they eat at the restaurant.

Pigs Wyebrook

The restaurant is located in a 18th century stone building on the property — an old farmhouse that has been converted to not only a restaurant but a small marketplace and butcher shop featuring homemade sausages and various cuts of meat. The restaurant has a rustic charm with wooden tables and benches covered with sheepskin blankets. Jon and I sat at a two-top that was overlooking the farmland landscape, we thought that a small fireplace inside the farmhouse would have been the only thing that would have made the experience even better. While there is plenty of space and a firepit outside, we were sitting inside the restaurant which was a bit chilly with people coming and going through the main market place doors.  

What we enjoyed during our brunch at Wyebrook Farm:

Jon ordered:

Hamburger Wyebrook

*Spiced Kohlrabi Soup with Bacon Streusel and Onion Jam.
*Grass-Fed Beef Burger with Gruyere, Onion, Pickles, Aioli, and Potato Wedges.

I ordered:

alison massey, the simple ingredient, frederick dietitian, frederick nutritionist

*Fall Greens Salad with Roasted Pumpkin Neck, Brown Butter-Curry Vinaigrette, Shiitake Mushroom and Dried Cranberries.
*Buttermilk Pancakes with Cinnamon-Apple Compote and Maple-Whipped Cream.
*Hot Chocolate (probably some of the best I’ve ever had).

Overall, our experience at Wyebrook was fantastic. An opportunity to enjoy good food, support local farming and agricultural practices and explore the beautiful Pennsylvania countryside.  I would encourage you to take time to find out more about local farming in your area and support your community farmers.

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