Grand white building with a sloping roof, black shutters, and a manicured lawn.

April in Woodstock, Vermont

Spring Begins

Spring is appearing through the melting snow in Woodstock, Vermont. Our ski areas have wrapped up their seasons after a fantastic winter that gave our guests stellar conditions. This month brings the true start of spring with the first daffodils appearing in Kelly Way Gardens, baby animals at Billings Farm & Museum, and activities like Falconry and Fly Fishing restarting after the winter hiatus. Behind the scenes, our team has been excitedly planning summer events like the specialty Red Barn Dinner Series, where our chefs prepare multi-course meals right in front of you, highlighting fresh ingredients from Kelly Way Gardens and local farms. There’s so much to look forward to, and at the same time, April invites you to slow down and enjoy the quiet respite of Vermont before the summer commences.

Cheese and bread platter on an elegantly decorated table with flowers.

Celebrating Spring

Fresh food, springtime traditions, and fun community events are in store for April and beyond!

Easter Sunday Brunch: This Sunday, April 5
Billings Farm Baby Animal Celebration: April 25 - 26
Mother’s Day Brunch: Sunday, May 10
Cookstock Dinner Event with Gesine Bullock Prado: Saturday, May 16
Pride of Woodstock, Vermont: June 4 - 7
Red Barn Dinner Series: June 7 – September 30

Ask Our Gardeners

A Q & A with Kevin Jones, Kelly Way Gardens Manager!

Q: What is something new you are trying to grow this year?

A: This year we are expanding the Pepper varieties to over 30! We have a few named for different wines (Pinot Noir, Riesling, White Zinfandel and Merlot). A few others that we’re excited for are the Snowball, which are big white bell peppers, and Midnight Dreams, which turn to a dark purple color when ripe.

Q: How are you preparing the soil for the growing season ahead?

A: We have great soil in Kelly Way Gardens to begin with! Years of adding compost have made our soil rich and healthy. We lay leaf mulch in our pathways each new season, and after a year or two, we dig that up and turn the composted leaf mulch into the garden beds. Each year, we take soil tests and add any organic nutrients we may need.

Q: What is something Chef Matthew McClure has requested? Do you know how he plans to use it?

A: We sat with Chef McClure in February and talked about the idea of tapping sugar maples and bringing that sap from the garden into the kitchen and working it into the menu. We have 10 new sap buckets tapped into 4 or 5 trees this spring!

Q: What is your favorite place in Kelly Way Gardens?

A: I have 2 favorite places, and I enjoy them at different times throughout our season. In spring, I love standing waist-deep in our Peonies first thing in the morning, just as the sun comes over the trees. Looking out over the garden surrounded by these beautiful flowers is something to be experienced. My other favorite spot is up at our large grape arbor. In mid-summer, when the beebalm is in full bloom, if you stand still enough, you will be greeted by some of our resident hummingbirds that call the garden home all summer.

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Person walking through a shallow river, surrounded by lush green trees.

First Casts of the Season

April marks the start of fly fishing in Vermont! Our Orvis endorsed guides are excited to get back on the water after a winter of icy rivers. Here’s how they are preparing for the fly fishing season:

Carefully monitoring water levels and temperatures to ensure safety of both the anglers and the fish.
Preparing our Fly Shop with hand-tied flies and the best gear for when it opens in May.
Booking lessons and trips for fishing now through October! Trout season in Vermont opens the second Saturday in April.
Checking their own gear and getting back into the flow of casting.