Anticipation of Spring

As wind moves through the beech trees and ice lingers in the streams, anticipation meets patience in preparation for the growing season ahead.

We’ve spent much of January planning for the spring season. With eight distinct growing spaces across the farm, staying organized is essential. We’re beginning in our new subterranean stone greenhouse, starting spring plantings with some of our staples: onions, leeks, kale, spinach, Swiss chard, cabbage, broccoli, tomatoes, and peppers.

In the kitchen, we’re watching for early signs of seasonal change (like the first bubbles in a ferment), that midpoint before anything is finished. We’re making kimchi, using cabbage, onions, garlic, carrots, and radish from our 2025 harvest before turning fully toward the 2026 growing season, and pairing it with fish lightly poached in broth and served over a steaming bed of aromatic rice.

March 19th – March 22nd,
3-night all-inclusive stay

Join us in the historic Oley Valley for a long weekend immersion into nature, meditation and community. Daily nourishing meals surround our center of restorative and regenerative practices of mind, body & spirit. Bryan has been leading meditation classes and groups for nearly a decade with a strong emphasis on Tibetan Buddhism, while drawing inspiration from world psychology, philosophy, religious studies and life.

This short sound meditation was recorded along the stream that runs through the farm, where water is still moving beneath a thin layer of ice. You’ll hear the current below and footsteps along the frozen streambed. Even now, before Spring is visible elsewhere, the land is already in motion.