Open Daily: Market–8am-5pm, Kitchen– 8am-3pm

TASTE SUMMER WITH OUR FARM-TO-TABLE DINNERS


SUMMER DINNERS | OPEN FIRE COOKING FRIDAYS | KIDS’ TABLE

Summer is here! The air is heavy with the scent of honeysuckle and wild roses and here at the farm, our fields are starting to bring forth the bounty of the season.

To celebrate we’re planning intimate ingredient-driven dinners so that you can gather together with friends and experience our hand-picked produce, free-range eggs and sustainably-raised meats at the very peak of their flavor. Imagine savoring the ethereal flavor of our Zephyr squash just steps away from where it was picked. Look for Chef Todd’s take on summer squash bisque set off with a drizzle of rosemary olive oil paired with herb-roasted turkey or perhaps grilled herb & garlic pork sausage. The slow-braised beets scented with roasted garlic and lemon verbena are sure to be a standout. The changing rhythm of each summer month offers a fresh opportunity to change our menu and showcase our sun-kissed ingredients as they emerge from our gardens. Our farmers will be on hand to talk about the farm-to-table process.

Your dining experience itself will remain a surprise and will depend on the weather – we might choose to be outside under the stars or in our festively-decorated hoop house or perhaps even right in the middle of one of our fields on a perfect fire-fly-filled summer evening.

All dinners are BYOB. We invite you to bring your own wines or spirits. Farm-fresh juices, herbs, and herb-infused syrups will be provided as mixers to make your own craft cocktails. Enjoy this night as a time to socialize and tell stories with friends and to share the bounty of our farm’s summer harvest. Each Wednesday and Thursday from June 13 through Labor Day Weekend. Cocktails and hors-d’oeuvres begin at 6pm. $85 plus service fee & tax. BYOB*

 

OPEN FIRE COOKING FRIDAYS:
Chef Todd is upping the ante on traditional barbecue and will be bringing the Patagonian technique of Open Fire Cooking to the Farm. Gather round the flaming logs of his fire pit for cocktails and hors d’oeuvres where our own pasture-raised chickens will roast over the open flames and take on the character of the smoky wood fire. Look for charred zucchini, beets, and squashes. And a coal-roasted seafood dish in the offing. Chef Todd will be using every aspect of the fire- from the flame to the hot coals to char our very own farm fresh meats and hand-picked produce. Open fire dinners are weather dependent. We’ll head back to the barn for a family-style farm-to-table feast if rain is in the forecast. Cocktails and hors-d’oeuvres begin at 6pm. $90 plus service fee & tax. BYOB*.

.

BRINGING BACK A CAPE MAY TRADITION:
Summer visitors to Cape May may remember the Southern tradition of the Children’s Table that was prevalent in many families and in our finer hotels. Beach Plum farm is bringing back that grand tradition updated in our own fun and family-friendly Beach Plum Farm style.

Parents need some alone time, so children 4-11 are invited to dine at our Kids’ Table where they can enjoy a special kids’ menu within earshot of the adults, but far enough away to have their own memorable evening. They may roast hot dogs over an open fire, play corn hole or catch fireflies with the BPF team or even pet baby chicks. $45 plus service fee & tax per child includes dinner, drink, activities, and dessert.*

*We can accommodate vegan, vegetarian and dietary sensitivities with 24-hours notice.

Pick Your Own Strawberries This Weekend at the Farm


Strawberry Season in New Jersey is blissful but brief and goes from bloom to boom in an instant.  This year the steady summer rains have given us an unprecedented yield of berries, so, for the first time, we are opening up our strawberry fields to the public for a You Pick experience- through this Sunday only!  $4.00 per pound if you pick less than 8 pounds. If you pick more than 8 pounds, it is $2.99 per pound. Berry boxes or ziplock bag included.
Come get them before Chef Jason does!

BEACH PLUM FARM MEMORIAL DAY BBQ & PIG ROAST

Join us for Beach Plum Farm’s own Memorial Day Tradition, our Memorial Day BBQ Cookout & Pig Roast. Chef Todd will be getting out his grill and serving up some juicy roast pig from our own Beach Plum Farm heritage Berkshire hogs, Monday, May 28 from 11am-5pm. Relax with a cocktail to some live music.  We’ll be pouring local beer, wine, and cocktails. And feast on farm-fresh meats and sides– we’ll also be dishing out some tasty pork burgers, BBQ Turkey, wings, hotdogs.  Come let us cook so you don’t have to!

Spring at the Farm!

BPF Barn- Spring at the FarmWhat’s more enjoyable than spending a Saturday outdoors with the family on a beautiful spring day?
 
We invite you to spend Saturday, May 26th with us at Beach Plum Farm for Spring at the Farm! Hop on a hayride to tour our working farm, sip on local brews, wines, and spirits at the cash bar, and enjoy a picnic lunch of farm-fresh fare as you listen to live music!
 
Tour the Farm and Market, watch the crops come up, and visit the piglets. The Farm Market will be open until 7 pm, so you can pick up some fresh spring produce, eggs and meats to stock your fridge for the week.
Spring at the Farm will begin at 11 AM and run through 7 PM. We encourage you to walk, ride a bike, or carpool over to the Farm to make the most of your day!

Mother’s Day Brunch at the Farm 2018

Radishes, leeks, asparagus and fresh lettuces are popping up everywhere as the farm comes to life with the arrival of spring. Where better to usher in Mother’s Day than in this magical setting.  Join us for a Farm-to-Table Family Brunch at Beach Plum Farm.  Chef Todd Phillips will be using ingredients harvested right from our farm for his buffet menu. Enjoy communal seating in our picnic grove and our hoop house.  Enjoy a cash bar with festive Mimosas, wine, and Bloody Marys.

Buffet Menu:

scrambled eggs, egg benedict, quiche, fried eggs

our own sausage, bacon

garlic smashed potatoes, home fries

ham, turkey casserole 

pie, muffins, rolls, butter

Beverages:  OJ, bottled water, ice teas, hot tea, BYOB

Date:

Sunday, May 13th

$35 per adult
$15 per child (4-12)
Cash Bar with wine, Mimosas, and Bloody Marys.
Seating is Limited.

SOLD OUT

Due to the limited seating and advance preparations
required for our Farm-to-Table meals, all reservations are non-refundable.  

If one of our events sells out, please call Wendy Guiles at 609 602-0128
to be placed on our waiting list.

Menu Subject to Change.

The Farm will be Open from 8-9:30am on Mother’s Day, Then Closed to the Public for our Sold Out Mother’s Day Brunch.

Spring Dinners at Beach Plum Farm

The scent of spring is in the air, so it must be time for Beach Plum Farm’s Spring Farm-to-Table Dinners. Chef Todd Phillips uses early spring ingredients harvested that day for his menu- a unique experience each week.

 You’ll love mixing and mingling around the crackling fire pit on a cool spring evening, sharing not only your bottles of spirits and wine but also sharing stories before dining family style at communal tables. 

The dining experience itself will remain a surprise and will depend on the weather – we might choose to be outside, under a tent, in our hoophouse or in our hand-hewn post and beam Amish barn.   

All dinners are BYOB.  We invite you to bring your own wines or spirits. Farm-fresh juices and herbs will be provided as mixers to make your own craft cocktails.  Enjoy this night as a time to socialize and tell stories with friends and to share the bounty of our farm’s early spring harvest.

Early Spring Farm-to-Table Dinners at Beach Plum Farm
6:30 pm in the Evening 

$85 per person
plus 20% service charge & tax
for a total of $108.76 per person.  BYOB.

Saturday, April 21st
SOLD OUT

Saturday, April 28th

Saturday, May 5th

Saturday, May 12th

Due to the limited seating and advance preparations required for our Farm-to-Table dinners, 
all reservations are non-refundable.  

Easter at the Farm

Daffodils are in bloom and tiny chicks are running everywhere. The farm is beginning to come to life as spring arrives. Where better to usher in Easter with a Farm-to-Table Family Brunch?  Chef Todd Phillips will be using ingredients harvested right from our farm for his buffet menu. Enjoy communal seating in our picnic grove and our heated tent. Easter flowers will be for sale, and we will have a spring storytime for the children at 12:30 and 1:30 pm. Rounding out your Easter experience is a hayride for the whole family. 

Buffet Menu:

scrambled eggs, egg benedict, quiche, fried eggs

our own sausage, bacon

garlic smashed potatoes, home fries

ham, turkey casserole 

pie, muffins, rolls, butter

Beverages:  OJ, bottled water, iced teas, hot tea, BYOB

Date:

Easter Sunday, April 1st
Seatings at 10am, 11am, 12pm & 1pm

$35 per adult
$15 per child (4-12)
BYOB
Seating is Limited.

Due to the limited seating and advance preparations
required for our Farm-to-Table meals, all reservations are non-refundable.  

If one of our events sells out, please call Mike Stango at 609 602-0128
to be placed on our waiting list.

Vegetable Production Manager: Join the Beach Plum Family

About the Vegetable Production Manager position: The position is for vegetable production only but we do raise our own animals and bees as well. Some crossover is likely but will be limited. Responsible for planning, coordinating, and directing the operation of vegetable production and its specialized subordinate and related units such as garden, field, fruit, parterre, growing houses, and perennial crops. Daily supervision and direction of farm staff. Development, implementation, and maintenance of the quality standards for the farm to ensure optimal productivity and adherence to brand standards.

Full Time; Year Round; Salary; Benefits; 401K; Cell Phone; Housing may be available to the right candidate; Position to start immediately

Duties & Responsibilities: May be described as, but not limited to…

  • Work with the owner and general manager to develop an annual strategic plan for the vegetable production.
  • Plan, develop, and direct the operations of major farming functions such as herbs, fruit, flowers, perennial and seasonal crops and greenhouse.
  • Coordinate and make recommendations for improvements, land preparation, irrigation, fertilizing, planting crops, cultivation, and harvesting.
  • Determine soil use and rotation of crops.
  • Requisition equipment and materials; approve work schedules.
  • Identify staff development and training needs and ensure that training is obtained.
  • Work with Human Resources team to develop and grow internship programs.
  • Ensure proper labor relations and conditions of employment are maintained.
  • Maintain records, prepare reports, and compose correspondence relative to work.
  • Maintain open communication with owner, general manager, Chefs, and Accounting team.
  • Perform related work as required.

Required Knowledge, Skills & Abilities:

  • Good communication skills, both verbal and written.
  • Thorough knowledge of the principles, methods, and techniques of practical farm management.
  • Ability to keep records of time, production, and costs, and to make reports and recommendations for improvement in methods and equipment.
  • Thorough knowledge of soils, crops, and farm building and equipment care and maintenance, knowledge of drip irrigation maintenance and supplies.
  • Ability to manage the use of materials and equipment efficiently and economically.
  • Knowledge of greenhouse maintenance and management.
  • Ability to supervise subordinate staff, including but not limited to, assignment of duties, evaluating work progress and taking disciplinary action when necessary.
  • Ability to multi-task and lead by example.
  • Most work tasks are performed outdoors. Must be able to work outside for long hours in the peak of summer heat and winter cold performing various tasks including physical labor.
  • Ability to lift up to 50 pounds regularly.
  • Must be knowledgeable and able to maintain all safety and health regulations.

Minimum Qualifications:

  • High school or equivalent education required.
  • Minimum five years agricultural experience involving farm planning, methods, and production; and experience in supervisory farm work; or any equivalent combination of training and experience is required. Experience with sustainable or organic farming is desired.
  • All employees must maintain a neat, clean and well-groomed appearance per Beach Plum Farm standards. Minimum uniform standards met and enforced.

Please email questions and/or cover letter & resume to Christina Albert at calbert@thebeachplumfarm.com.

Sustainable Farming at Beach Plum Farm

From the time we opened our gates in 2008, Beach Plum Farm has remained committed to what is frequently referred to as “farm-fresh” or “farm-to-table” food. If you’ve visited the farm, you know that this is a special place- a place where you can enjoy sustainably raised pork, pasture raised chicken and turkey, eggs laid just hours before they arrive on your plate, and heaping servings of hand-harvested veggies and herbs. You’ve seen the beauty of our zinnias and dahlias, sunflowers and evergreens, and the arches bursting with Hyacinth Bean Vine behind the Market.

But what you may not realize is all the hard work it takes to cultivate such a unique working farm, or what sustainable and “hand-harvested” really mean. Here, we’ll shed a light on what these terms mean both in the most general sense and in the case of our little piece of The Cape.

So you say you’re sustainable…

By definition, sustainable agriculture means producing food, fiber, and other plant or animal products using farming techniques that protect the environment, public health, and animal welfare. Sustainable agriculture enables us to produce the healthy foods we love, without compromising future generations’ ability to do the same. What does that look like at Beach Plum Farm? Our General Manager, Christina Albert says, “We implement sustainable farming practices in a few different ways at Beach Plum Farm. When it comes to our vegetables and herbs, we don’t use herbicides, and we won’t use any pesticides that aren’t certified organic. We also plant cover crops in the winter season to prevent soil erosion.” And the animals? They’re fed with locally sourced grain & are able to express their natural instincts with plenty of room to run around- you can often find our chickens pecking for seeds & bugs around the Farm.

The truth behind the trend…

Lots of restaurants claim to be “farm-to-table” or “farm-fresh” nowadays, and while we don’t discredit them, we believe that Beach Plum Farm and our partner restaurants exhibit what eating local is truly meant to be. From our 62-acre farm in West Cape May, our products travel 2 miles or less before being prepared and served at our own Kitchen, The Ebbitt Room, The Blue Pig Tavern & Boiler Room at Congress Hall, The Rusty Nail, and Louisa’s Café. Deliveries are made daily to ensure that it is handled with care and delivered promptly rather than sitting in a truck and being bustled across county & state lines. This doesn’t just benefit the quality of the produce & eggs, however, it also helps us limit our greenhouse gas emissions, looping back to our dedication to minimal environmental impact.

So there you have it. While simplified, this is what it means to be farm fresh. This is what it means to eat locally and responsibly. This is Beach Plum Farm, and this is our promise to you.

Sources: Sustainable Agriculture

Valentines Dinners at Beach Plum Farm

Join us for an intimate Farm-to-Table Valentines Dinner in the magical setting of Beach Plum Farm. Featuring our own fresh meats, poultry, herbs and vegetables, the romantic menu will be crafted by Beach Plum Farm’s Chef Todd Phillips and will be inspired by what’s fresh at the farm that week.  

Valentines Dinners at Beach Plum Farm

Limited to just 28 couples.
6:30 pm in the Evening 

Cost:  $175 per couple
plus 20% service charge & tax
for a total of $224.44 per couple.  BYOB.


Saturday, February 10th

Wednesday, February 14th

Due to the limited seating and advance preparations
required for our Farm-to-Table dinners, 
all reservations are non-refundable.