Farm To Table at The Gill Farm

At the Gill Farm, we take the food and brewing waste from The People's Pint all year round and use it in two ways. The best of it is fed to the chickens and pigs, which are raised for eggs and meat. We compost the rest of the food and brewing waste to be used in the garden. The Gill Farm seasonally provides tomatoes, red and green peppers, jalapeno peppers, basil, lettuce, kale, collards, swiss chard, broccoli, eggplant, cucumbers, summer squash, zucchini, and nasturtiums to the Pint. In order to get the maximum growing season, we begin planting in indoor flats as early as February. We also use two movable greenhouses in early spring as soon as the ground is no longer frozen and into the autumn as late as November or when the ground freezes. We have a bucket system that cycles from the Pint kitchen (where our conscientious staff separate the food scraps to be fed to the animals from the compost waste) to the Gill farm to be emptied and cleaned and returned to the Pint. When possible, during the warm months, produce may even be delivered by bicycle, an ideal situation, which adds to the farm-to-table cycle a third Pint value of low-impact living. Come to The People's Pint July through October, our big harvest months, to enjoy fresh veggies from The Gill Farm, as well as from a variety of other local farms.

Food waste from the Pint kitchen ...	... is fed to the Gill Farm pigs ...
…and chickens.	Food waste brought to the farm by trailer and directly composted.
Grain, used during the brewing process, is directly composted.	One of the Gill Farm gardens. Shown here: peppers, kale, onions, blueberry bushes (in background).
Young carrots.	Compost pile, peppers, red lettuce, tomatoes, peach tree, rain barrel.
The greenhouses in November.	The greenhouse in March.
Buckets. With chicken house and garden in background.	An August harvest.
Alden's tomatoes.	Why drive when you can deliver veggies by bicycle?
Promoting the low-impact lifestyle.	From farm… to table!