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Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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Teaching & Learning

By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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About Us

We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem.

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Little Cooks Recipe: Squash, Bean and Kale Soup

Each weekend, children get their hands dirty in our Dooryard Garden as they discover vegetables, learn about plant parts, and cook simple recipes. Try this recipe at home with your little one, who can help shell beans, and peel and cut squash.

Squash, Bean and Kale Soup
Makes 1 pot of soup

Vegetable Stock
4 carrots, chopped
2 onions, chopped
2 celery stalks, chopped
2 bay leaves
3 sprigs of thyme
1 Tablespoon black peppercorns
2 cloves garlic
1 Parmesan rind

1 bunch of kale
1 cup of fresh beans
1 – 2 squashes

Make basic vegetable stock: Add carrots, onions, celery stalks, bay leaves, thyme, black peppercorns, garlic cloves and Parmesan rind to pot and cover with water. Bring to a boil and simmer for 2 hours. Strain and discard all vegetables/herbs.

Peel and chop squash into bite size pieces and shell beans. Add squash and beans to stock and cook until squash is tender. Tear kale into pieces and add to stock. Cook until kale is tender.

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