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Apples and Cream

Pastry Chef Laurence Faber is sharing one of his Fall favorites from The Barn dessert menu.

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Makers Series BootHill Blades

We're thrilled to introduce a special collaborations between Blackberry Farm and kitchen tool makers BootHill Blades.

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Meet the Blackberry Year Artist - Emily Brown

Meet the artist and see the process behind the art for the 2019 Blackberry Year.

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Wood Grilled Pork and Green Tomato

Enjoy the savory, seasoned flavors of this wood grilled pork from Chef Cassidee Dabney.

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3 Reasons to Write it Down

A couple sentences or full pages, journaling is one of the best ways to capture your memories this Fall.

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Sowing the Seeds of Fall

Our Garden team shares their tips for prepping your land for Fall growing.

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Cultivating the 2019 Blackberry Year

We look forward to cultivating a year of remarkable experiences at the Farm in 2019.

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A Mountain Ride

Experience the excitement and evolution of Fall in the Mountains like never before.

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The Character of the Seasons

For Master Gardener John Coykendall, the beginning of a new season is always a memorable time.

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Gin Martini with Seasonal Olive Oil

Seasonally infused olive oils elevate this gin martini in taste and presentation.

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Concord Grape Sherbet with Preserved Spruce Honey

Pastry Chef Laurence Faber preserved a piece of Summer to bring a memory of the season passed onto our Fall menu.

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Cheers to a Memorable Tasting

Food and Beverage Director Andy Chabot led a challenging cycling ride through Burgundy, France that ended in an extra...

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Garlic and Brebis Filled Pasta

Enjoy this delicious, fresh pasta recipe from Dogwood Sous Chef Trevor Iaconis.

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Chef Cassidee Dabney on TODAY

Get the recipes for the ribeye cap and cream corn Chef Cassidee prepared on TODAY.

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Chef Bonnie's Tuna Bowl

Chef Bonnie Moore plates a healthy and delicious tuna bowl for a pleasing Summer meal.

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Dinner in the Garden

Master Gardener John Coykendall is looking forward to Garden Dinners this August.

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Wild Blackberries with Blue Barley Ice Cream

Show off the natural flavor of wild blackberries with this delicious dessert from Pastry Chef Laurence Faber.

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Perler Bead Crafts at Camp

Try out one of Camp Blackberry's favorite crafts, and get creative with perler beads!

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Garden Month Planting

As we celebrate the Summer harvest, see what we're planting this growing season for Fall.

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Anti-Stress Breathing for Kids

Help your kids learn how to manage their stress levels with helpful breathing and meditation practices they can utilize...

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Veranda Spritzer

Enjoy a sweet sip of Summer flavors, perfect for cooling down on a hot day.

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Bloody Mary

Stir up your favorite brunch cocktail with this timeless and delicious recipe.

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Flowers for the Fourth

The Blackberry Farm Floral team is dressing the Farm in red, white and blue to celebrate Fourth of July.

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Straight-off-the-vine Season

John Coykendall enjoys growing, picking and snacking on some of his favorite Summer plants.

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Creative Presence

The Wellhouse invites you to experience meditation as an expression of presence through watercolor.

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Strawberry Sorbet

Warm days have us craving this sweet treat from Pastry Chef Laurence Faber featuring herbs and lavender almonds.

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Crafting Creative Vacations

We love getting creative to help our guests enjoy a vacation unlike any other.

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Go To Water

Explore the cool waters of the Great Smoky Mountains and stay cool this Summer.

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Blackberry Lemonade

Take a big sip of fresh blackberry lemonade this Summer!

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Equine Sweet Tooth

Horses love a sugary treat just like people do! The Blackberry Farm Horseback team shares insight on when and how to...

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Cucumber Lemonade

Enjoy a summertime sip of freshly infused cucumber lemonade.

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Seeking Summer

“The summer night is like a perfection of thought.” Wallace Stevens

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Main House Mushroom Crepe

Sous Chef Bonnie Moore brings together fresh farm asparagus and seasonal mushrooms in this delicious lunch crepe.

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Happiest Hour

Try this refreshing cocktail celebrating local flavor, the Pollinator.

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Grilled Pork with Fava Beans

Chef Cassidee Dabney is utilizing fresh garden greens and bright herbs in this eye-catching pork shoulder dish from The...

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Summer is the Time

See what our proprietor, Mary Celeste Beall, says about summertime and the fun activities this season brings to the...