our
Farm
Squash Blossom Farm is a real farm, with gardens, chickens, goats and donkeys. We are an historic 1910 farmstead, being lovingly restored and revitalized using permaculture techniques.
We are dedicated to Local Food, Local Art, and Local Music, and sharing all of those with the community.
Throughout the summer months we are open to the public for Summer Sundays music and wood-fired pizza. We also host festivals, classes, theatrical performances, artisan fairs, workshops and occasional weddings and private gatherings.
The Critters
In the spirit of permaculture, we have a lot of help from the animals on the farm. Besides being companions, each critter has responsibilities.
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The donkeys guard, mow and provide fertilizer for the gardens,
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The geese give us eggs, patrol the farmyard and eat weeds.
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The bees pollinate the garden and provide honey and wax.
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The goat devours brush and invasives, entertain and provides manure for the compost.
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The guineas keep the farm pretty much tick-free and alert everybody to danger> They have even been known to chase away the fox.
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The hard-working crew of chickens and ducks eats insects and provides wonderful eggs.
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The dogs and cats protect the farm from rodents and rabbits, welcome guests, and supervise the farm.
The Kitchen
In 2015, we completed construction of a beautiful certified kitchen in our historic barn.
The kitchen has allowed us to host Pizza Nights, Dinners on the Farm, Mothers' Day Brunch and other social events with foods from the farm.
Twice a week all year, Roger bakes wood-fired sourdough breads here for delivery to the People's Food Co-op in Rochester every Tuesday and Saturday. Susan bakes breads and pastries for custom orders and creates charcuterie and light fare for the Mead Room on Saturdays.
The Meadery
When we started keeping honey bees, we began to make mead (wine made with honey) for our own enjoyment. During the pandemic, we took on the project of becoming a licensed Farm Winery.
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In 2020, we started construction of the mead-production room in the north end of the barn. What had been a lean-to wing of the barn with a dirt floor was transformed into a .clean, efficient, climate-controlled production space for mead- and chocolate-making.
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In 2022, we completed the Mead Tasting Room in the south end of the barn.
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The following spring, 2023, we built the mead patio outside along the south side of the barn for outdoor dining and sipping.
Everything has been built mostly by our own hands, using mostly salvaged and repurposed materials.
