An Organic Farm With A Legacy
Eighty years ago, a cluster of stone barns was built to make John D. Rockefeller’s dairy cows comfortable on his estate a half hour’s drive north of New York City. Eight years ago, $30 million in family money transformed the place into headquarters for a non-profit farm that grows food for partner restaurant Blue Hill at Stone Barns. Now, here is a look at the gardens:
Photographs by Michael Moran via SALT Studio except where noted.
Above: Landscape architect Gigi Saltonstall designed an herb garden, a large courtyard, and an area for crop demonstrations at the Rockefeller Stone Barns Center for Food & Agriculture. The working four-season farm enables restaurant Blue Hill at Stone Barns to serve what’s in season. Instead of seeing a set menu, diners choose from a daily list of more than 100 ingredients available from the fields and local market.
Above: Set on 80 acres of rolling land, the barns were also used, in the 1970s, for Peggy Rockefeller’s cattle farming project.
Above: The goal of the design by SALT Studio was preserve the historical farm vernacular while adapting the site to 21st century uses.
Above: A farm resident; photograph by Put the Needle on the Record via Flickr.
Go to Garden Visits to explore more inspirational outdoor settings.