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|A New Farm Grows at Travaasa Austin|
|Written by Ann Shepphird|
Last summer, Linda Hayes visited Travaasa Austin and wrote a piece for GardenstoTables on "Farm to Table at Travaasa Austin" that highlighted the farm-to-table offerings Chef Benjamin Baker was creating with produce from local Austin farms. I recently had the good fortune to visit Travaasa Austin myself and am happy to report that, while they are still sourcing from local Austin farms, the resort has also added its own 3.25-acre farm (left) to its offerings. Run by Farm Manager Kim Grabosky, the farm is incorporating both organic and permaculture practices into growing the vegetables, fruits, herbs and edible flowers that will be used in the kitchen, in signature cocktails and in treatments at its Spa Travaasa.
Because Travaasa Austin wants to continue to support the local organic farm community, Kim said she is going to concentrate on growing vegetables, fruits and herbs that are harder to get locally and, to that end, has already been growing greens and herbs and tomato and pepper seedlings in a greenhouse operation through the winter months. Kim is also overseeing a variety of chickens who will be laying farm fresh eggs for the kitchen -- we were there when the first arrived (right) -- and is planning to bring a honey bee operation in next.
Travaasa Austin will soon be adding farm-related classes to its extensive schedule of "experiences" -- and is also using land near the farm for its equestrian offering, including trail rides and its well-regarded Equine Experience. For more information, visit http://travaasa.com/austin/