Spring at Twin Farms arrives quietly, then all at once. The landscape shifts to a lush green and with it comes a sense of renewal, a fresh start reflected in every dish that leaves the kitchen.

For chefs Nathan Rich and Sylvain Courbet, the season is defined by vibrant, fleeting ingredients. Wild ramps, spring onions, fiddleheads, radishes and strawberries signal the beginning of something special; a brief window when flavors are at their most intense and alive. “Spring in Vermont tastes like freshness,” they share, pointing to the bright, bold notes of asparagus, peas, rhubarb and even wildflowers that find their way onto the plate.

One ingredient, however, stands above the rest: ramps. Abundant across the Twin Farms landscape but only for a few short weeks, they are both iconic and inspiring. “Their flavor is intense and fun to work with,” the chefs note, a perfect expression of the season itself.

To bring a taste of The Farm into your own kitchen, Chef Nathan shares a simple yet versatile recipe: a ramp vinaigrette. The ramps are first gently blanched to soften their natural bite, then blended with fresh garlic, lemon juice, mustard, local apple cider vinegar and canola oil. The result is bright, balanced and deeply aromatic.

Tossed with a fresh spinach salad, crisp bacon, toasted walnuts and hard-boiled eggs, the vinaigrette creates a dish that is both comforting and lively, a harmony of richness and springtime brightness. Paired with a local Vermont lager, it becomes a meal that feels grounded in place.

At Twin Farms, the surrounding landscape shapes every plate. Ingredients are foraged, harvested and celebrated at their peak, capturing a moment in time that cannot be replicated. Spring menus evolve quickly, guided by what the land offers each day.

More than anything, the chefs hope guests feel invigorated and energized, not just by the food but by the season itself. Here, dining is an experience of connection to the land, to the moment and to the simple pleasure of something truly fresh.