Fermentation on the Farm

A weekend farm stay full of fermented delights! Explore sourdough baking, craft beer brewing, lactose-fermentation and how we use fermentation processes as part of our sustainable farming practices.

Rebecca Ellis is a pastry chef and baker who has worked in restaurants, bakeries, and hotels throughout New York City and the Bay Area. She specializes in ancient and heirloom grains, and wild fermentation. She recently relocated to Norfolk with her husband Brett, Head Farmer at Husky Meadows Farm, new baby boy, Andre, and dachshund mix, Tony. Rebecca will lead the weekend’s sourdough bread workshop.

Colin Coan is the award winning head brewer at Norbrook Farm Brewery, a local neighborhood favorite hang out for great beer, mountain biking trails, and disc golf. Farm stay guests will be treated to a behind the scenes tour of the brewery with Colin, followed by a dinner with beer pairings at Seed & Spoon.

Brett Ellis, our Farmer here at Husky Meadows will show guests how he uses fermentation processes to enrich our soil as part of our sustainable farming protocols including compost tea and koji-innoculated compost.

Tracy Hayhurst, Culinary Director, will lead a lactose-fermentation workshop on how to make your own Kim chi, sauerkraut, and other pickled veggie condiments for gut health.

As always our farm stays rates are inclusive of all meals, beverages (including wine and cocktails), activities, two nights lodging and a few treats to remember us by. Double occupancy $1950 Single Occupancy $1550.

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