10,000 pounds of crops. 100% goodness.

Airlie Berkshire Farm fulfills our vision of bringing this land back to its agricultural roots, just as Harry C. Groome intended it. Across 20 acres, we grow and harvest 10,000 pounds of produce per year. These farm-fresh veggies go to the Airlie kitchens to make our hyperlocal cuisine, to American University’s Dining Services and to local food initiatives.

Farmer’s Helpers | Resident bee colonies are busy pollinating the Airlie Berkshire Farm crops and making sweet local honey. Bill and Duke, our two border collies, are on guard to make sure the produce stays safe from geese. They’re certified goose dogs and genuinely good boys.

Pasture-to-plate meats

75 acres of the farm is dedicated to raising our Berkshire pigs and Angus cattle—producing 12,000 pounds of beef and pork annually for resort guests and American University students. Our most popular resident has to be Talon the bull, a Reserve Grand Champion for Virginia.

Beyond pasture-to-plate—or even Farmed in Fauquier—our hyperlocal food comes straight from our own next-generation working farm.

—Chuck Smith, Airlie Executive Director