Harvest demonstrations, activities, and crafts will vary each weekend, said Public Relations and Community Relations Coordinator Marge Wakefield. Daily schedules can be found at www.billingsfarm.org detailing which programs will be offered. Visitors, for example, can see historic methods for processing corn for storage after the harvest and even take home Billings Farm recipes for pumpkin bread, pumpkin hummus, and roasted pumpkin seeds. They can also learn how people preserved different kinds of foods to eat throughout the winter before refrigeration and watch interpreters shelling beans and harvesting potatoes from the garden.

Autumn is also the time for a special treat – cider and doughnuts! These will be available daily at the Dairy Bar along with Vermont-based Wilcox ice cream and Billings Farm cheese.

Due to the current Pandemic, the Billings Farm & Museum site is limited to a maximum capacity of 225 people at one time, per state of Vermont guidance, and masks must be work by all guests over the age of two everywhere on the site, including the outdoors.

For more information about visiting Billings Farm safely, updates on its site capacity, and to learn which spaces are open, visit www.billingsfarm.org/safety.

The Farm & Museum is open Thursdays-Tuesdays from 10 a.m. to 4 p.m. or online anytime at www.billingsfarm.org/billings-farm-at-home.