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Anson Mills Steel Cut Oat Cake

You will want to try this delicious Steel Cut Oats Cake from our Pastry Chef Liz Miller! Get the recipe.

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Herbed Spoonbread with Blackberry Farm Pepper Chutney

This recipe for Spoonbread is simple and perfect when used as a side dish or as a small plate and topped with...

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Honor Wine

Find out more about Honor Wine!

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Southern Rueben Sandwich

We've layered this sandwich with shaved country ham, Blackberry Farm Magnolia cheese and our own sauerkraut. Get the...

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Terroir

Terroir is a French wine term that is often thrown around and hidden behind. Do you know what it means?

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Roasted Tomato Dill Bread

Get the recipe for this garden inspired bread, Roasted Tomato Dill Bread!

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Garden Tomato, Charred Peach and Cucumber Salad

Get the recipe for this Garden Tomato, Charred Peach and Cucumber Salad by Chef Joseph Lenn!

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Garden Dinner Menu

Savor a relaxing outdoor dinner on the farm with our gardeners. Our chefs will prepare a memorable meal in their...

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Fig Leaf Ice Cream

Find a shade tree and cool off with this Fig Leaf Ice Cream!

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Farmer’s Sazerac

Here at Blackberry, we strive to use our ample garden and seasonal farmstead products to put a unique spin on classic...

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Watermelon Vidalia Onion Salad

Chef Josh Feathers has the perfect summer salad recipe!

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Mocktails

There is a new trend gaining popularity in the food and beverage industry. The mocktail, or non-alcoholic beverage, is...

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Shrimp and Grits with Blackberry Farm Ramp Pesto

“Shrimp and Grits” is a favorite Southern recipe. An idea for shrimp with grits tossed with our ramp pesto turned...

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Ramp Pesto Mayonnaise

Here we use our ramp “pesto” to stir into rich mayonnaise creating a fantastic condiment for use on sandwiches, as a...

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Charbay Cherry Limeade

Summer’s signature warm weather is officially here. As the temperatures rise, it is important to know how to best beat...

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Smoked Onion Dressing

Here we have mixed Smoked Onion Jame with a little of our Mulled Apple Cider vinegar, fresh chives and vegetable oil to...

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Raise a Glass

This May, The Barn at Blackberry Farm won a James Beard Award for Outstanding Wine Program—an honor well-deserved by...

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Preserving Summer's Flavor

The tradition of “puttin’ up” or “puttin’ by” is an old one, reaching back to a time before refrigeration, when winter...

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Honored to Serve

Chef Josh Feathers is chosen to be Guest Chef at the Congressional Medal of Honor Convention.

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Gluten and Dairy Free Chocolate Cake

Get the recipe for this Gluten and Dairy free chocolate cake!

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Caramelized Onion and Blackberry Blue Cheese Tarts

Slowly cooking thin-sliced onions brings out tangy sweetness that becomes a perfect pairing with our Blackberry Blue...

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Fresh Field Pea Hoppin John with Three Sisters Succotash

Summer on the farm means lots of fresh field peas, beans and corn. Hoppin’ John, a traditional southern dish of cooked...

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Garden and Grove

It’s finally the season for bright and layered cocktails that highlight sweet, sour, and bitter. Get the recipe for the...

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Kitchen Sessions with Ramp crusted tile fish by Chef Joseph Lenn

Watch the video and get the recipe for Ramp Crusted Tile Fish by Chef Joseph Lenn!

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Tasting Notes by Andy Chabot

We are celebrating our 2014 James Beard Award for Outstanding Wine Program by reviewing a few of Andy Chabot's Friends...

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The All Purpose Cocktail

Many people frequently inquire about the process of creating cocktails. Often, it is much more involved than one might...

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Sheep's Milk Panna Cotta

This dish is perfect for spring! Get the recipe!

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Biodynamic Wine

Spring is a perfect time to celebrate and focus on naturally crafted wines. One could argue that the most natural wines...

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The Shape of our Bottles

We are often asked questions about the shape of our beer bottles. Why do they look like champagne bottles? Is it for a...

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Hoecakes with Pulled BBQ Chicken and Succotash

Get the recipe for hoe cakes with BBQ chicken and succotash using our Blackberry Farm Cornbread Mix and Succotash!