Harvesting about 500lbs of produce per week, the Greenhouse first supplies each restaurant at Brush Creek Ranch, as well as herbs for the distillery. Remaining fruits and vegetables then go to our Cookshack to provide employee meals. In the event of a surplus, we hold community Farmer’s Markets, offer produce to local restaurants, and supply the regional Food Bank. Any leftover plant waste goes to feed our herd of goats at the creamery or composted for landscaping, our outdoor berry garden, or sold locally. - Brush Creek Ranch
The length of our growing season, coupled with the quality of soil in the Rocky Mountains, makes accessing local produce difficult. This is why we established the Brush Creek Greenhouse, made up of four greenhouses, scaling over 20,000 square feet total. Our goal is to give our guests access to the freshest food and beverage program possible. Our indoor growing space allows us to plant and harvest with precision, calculating the time needed to achieve peak flavor and quickly transfer them to the hands of our chefs for your delectable meals. - Brush Creek Ranch
