Cooked over fire. Grown down the road. Ready when you are.
"Connelly Farm has been in the family since 1962."
Connelly Farm has been in the family since 1962. When Birdie Connelly took over in 2015, she had one question: why were they driving their vegetables three hours to a restaurant that would charge $28 for a salad, when they could just build the restaurant here?
Hen & Hearth opened its doors in 2017 in a converted 19th-century timber barn overlooking the orchard. The menu is written Wednesday morning, once Birdie walks the farm. The fireplace has been burning every service since opening night.
Fourth-generation Vermont farmer and self-taught cook. Runs 40 acres of vegetables, herbs, and heritage breeds with her family.
Every plate at Hen & Hearth begins in a place we know by name. Here are the people whose work shows up on your table this week.
Our family acres
0.4 miles · Woodstock, VT
Heirloom squash, Sungold tomatoes, salt-frost spinach, the herb garden out the kitchen door.
Marian & Roy Tibbetts
6 miles · Pomfret, VT
Raw-milk cheddar aged in their barn, cultured butter, the morning's buttermilk for our biscuits.
The Whitcomb brothers
11 miles · Barnard, VT
Pasture-raised pork, dry-aged beef from their woodlot herd, Sunday chickens for our hearth roast.
Randy George
38 miles · Middlesex, VT
Hearth loaves and the pan loaves we tear for stuffing. Vermont-grown wheat, milled fresh, baked overnight.
Bill & Andrea Suhr
62 miles · Shoreham, VT
Heirloom apples for tarts, ice cider for the cellar, the still cider we cook our pork shoulder in.
Doug Bragg
29 miles · East Montpelier, VT
Wood-fired maple, Grade A dark robust. The honey too — from the hives above the sugarhouse.
Thank you. — Birdie & the kitchen