About Us

The best of the past and the present meet at Glasbern Country Inn. Glasbern’s flower gardens flourish under the loving cultivation of horticulturalist Pamela Ruch. Encompassing over 100 acres, Glasbern Farm uses sustainable agricultural practices to raise healthy vegetables, sheep, cattle, pigs, ducks turkeys and chickens for seasonal use in our restaurant. The herb garden, greenhouses, and large cultivated beds provide flowers and fresh produce for use by our kitchen and hospitality staff. We have a long-term commitment to the environmental management of our farmland through rotational grazing of our animals and organic farming and gardening practices.

As a guest at Glasbern, you may explore our many pastures, gardens, and greenhouses while observing the variety of work that takes place throughout the season. Created from a family farm in 1985, the inn today retains its historic  late 1800’s character and continues the tradition of warmth, hospitality and informal rustic elegance.

Blueberries, raspberries, and strawberries are integrated into our gardens and landscaping to enhance the environment provided for our wildlife and to supply the finest quality seasonal items for your pleasure

Vegetables Gardens

Our Vegetable operations headed by Kendall Ostendorff offer home-grown vegetable crops and herbs that are primarily used to supply fresh seasonal items to our chef and his staff each day. We focus on heirloom varieties of many crops, selecting seeds which have never been cross-bred and have superior flavors.

During 2008 two green houses heated with a wood furnace were added. This allows our producer to provide the kitchen year round.

Our “high tunnel” greenhouse protects our raised beds during early spring and late fall to extend our growing season into the winter months. A “high tunnel” is an unheated greenhouse that enhances crop growth, yield and quality. Crops are grown in the ground and in hanging structures, yet are protected from temperature fluctuations and light frost. In addition, “high tunnels” reduce wind and moisture fluctuation, and allow us to control pests through all natural means.

The Glasbern Farm is transitioning to the small paddock rotation system, in which the cows and sheep graze small, fenced sections of the farm each day. Like people, cows and sheep are discriminating food consumers – when put in a selective forage environment, they’ll overgraze some grass varieties and undergraze others. Over time, this system results in poorer grass quality and less total forage production. Small scale rotational grazing allows for thorough management of pasture growth, systematic weed eradication, and maximizes the re-growth of forage prior to re-grazing. In addition, rotational grazing incorporates manure as a natural pasture fertilizer more efficiently and minimizes erosion through improved root systems.

The cows and sheep at the Glasbern Farm are raised and finished on grass. The results are leaner, more nutritious beef and lamb that are better tasting and healthier. We find the taste and texture of our pasture-raised animals to be incredible in quality and hope you will join us in our restaurant to experience it firsthand.