Projects
Camp Trapezium
Description:
Centuries old flour and grist mill turned farmhouse brewery, farm-to-table restaurant, and venue. The design details the layout of various production systems to produce vegetables, fruits, herbs, and mushrooms for use in the restaurant kitchen as well as brewery, alongside a myriad of ecological restoration systems.
Features:
- No-dig/no-till Vegetable Production
- Tree Crops
- Small Fruit and Berries
- Uncommon Fruits
- Riparian Buffer
- Hedgerows
- 4-seasons Food Production
- Perennial Vegetables and Culinary Herbs
Project Year:
2018Location:
Amherst, VASize:
7 AcresClimate:
Zone 7Our Role:
Consulting, Implementation & DesignGallery
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