Year: 2026

06 Oct 2026

Apple Chicken Loaf

Apple Chicken Loaf

This Apple Chicken Loaf puts a seasonal twist on a classic comfort food. Ground chicken is combined with sautéed celery, onion, carrots, and fresh apple, then seasoned with sage and poultry seasoning for a savory-sweet flavor. A simple applesauce, Dijon mustard, and honey glaze adds a flavorful finish.

Ingredients
  

  • 3 Tbsp Butter
  • 2 stalks Celery finely chopped
  • 1 Onion chopped
  • 1 tsp Salt divided
  • 1 Carrot grated
  • 1 Apple peeled, cored, and chopped
  • 1.5 pounds Ground Chicken Ground Turkey works well also
  • 2/3 cup Applesauce divided
  • ½ cup Dry Breadcrumbs
  • 1 large Egg
  • 2 Tbsp Milk
  • 2 tsp Poultry Seasoning
  • 1 tsp Sage
  • ¼ tsp Ground Black Pepper
  • 1 Tbsp Dijon Mustard
  • 2 tsp Honey

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Melt butter in a skillet over medium heat. Add celery, onion, and ½ tsp salt. Cook and stir until the onion is soft and brown (about 12 minutes). Stir in carrots and cook for an additional 5 minutes. Stir in apples and remove from heat.
  • Combine ground chicken, 1/3 applesauce, breadcrumbs, egg, milk, poultry seasoning, sage, remaining salt, and pepper in a bowl. Mix in carrot apple mixture until well combined. Form mixture into a loaf and place in center of a 9x13 inch baking dish.
  • Combine remaining applesauce, Dijon mustard, and honey in a bowl. Spread over top and sides of meatloaf.
  • Bake for 30 minutes. Reduce the oven temperature to 375 degrees F. Continue to bake for approximately 30 more minutes. Inserted thermometer should read 165 degrees F. Rest for 5 minutes before serving.
06 Oct 2026

The Aeolian Pipe Organ: Danse Macabre- A Halloween Organ Music Spectacular Program

Program for The Aeolian Pipe Organ: Danse Macabre- A Halloween Organ Music Spectacular

Welcome to Greenacres

Toccata and Fugue in D Minor, BWV 565
Johann Sebastian Bach
(1685–1750)

 

Funeral March
Cécile Chaminade
(1857–1944)

 

Praeludium in E Minor
Nicolaus Bruhns
(c. 1665–1697)

 

Lamento
Jehan Alain
(1911–1940)

 

Danse macabre
Camille Saint-Saëns
(1835–1921)

 

The Birds and the Springs
Olivier Messiaen
(1908–1992)

 

Introduction and Passacaglia in D Minor
Max Reger
(1873–1916)

Christopher Holman is an internationally recognized organist, conductor, and chamber musician whose performance career spans more than a dozen countries. He has appeared in renowned cathedrals, concert halls, and major festivals worldwide. A noted scholar of early recording technology and historical instruments such as the Aeolian organ at Greenacres, he holds a Doctor of Philosophy in Music from the University of Oxford. He currently serves as Director of Music and Assistant Professor at Mount St. Mary’s Seminary and School of Theology (the Athenaeum) in Cincinnati.

14 Sep 2026

Around Greenacres – Summer 2026

Around Greenacres - Summer 2026

Growing More Than Grass: New Approaches to Sheep Health

Healthy animals are an important part of a healthy farm, and caring for them often means asking questions about how traditional practices can be improved.

This summer, Research Intern Liam Barker worked alongside the Greenacres Livestock team to explore a question in sheep health: How can parasites be effectively managed while reducing reliance on traditional chemical dewormers?

Liam’s research compared a conventional chemical dewormer with a natural deworming treatment. Throughout the project, the team monitored the sheep’s weights and fecal egg counts (FECs), which provide an indication of parasite levels within the animals.

The results offered insight into how the different approaches affected parasite levels. Sheep treated with the chemical dewormer showed an initial decrease in FECs, followed by a spike later in the summer. In comparison, sheep receiving the natural deworming treatment had more stable FECs throughout the summer.

Based on his findings, Liam recommended a three-pronged approach to managing parasites in sheep. The first is preventing infection through practices such as rotational grazing and selective breeding. The second is protecting sheep during months when worm pressure is highest by using natural remedies. When necessary, the third is treating highly infected sheep with a combination of chemical dewormers.

Liam shared his findings during his final intern presentation, bringing the project full circle and demonstrating the value of hands-on research. While parasite management remains an ongoing challenge for sheep producers, research like this helps Greenacres explore practical approaches that can support animal health while reducing reliance on chemical treatments when possible.

The Livestock team looks forward to building on what was learned and exploring how these practices may be incorporated into the care of Greenacres flocks in the future.

An Evening in the Meadow: Cincinnati Pops Comes to Lewis Township

On June 25, the sounds of the Cincinnati Pops filled the evening air at Greenacres Lewis Township as 316 guests gathered for a special outdoor concert celebrating the 250th anniversary of the signing of the Declaration of Independence.

Led by conductor John Morris Russell, the Cincinnati Pops performed a lively program of patriotic selections and well-known favorites. Before the music began, neighbors and community members gathered to catch up with friends, meet Greenacres staff, and learn more about the research and educational work taking place at Lewis Township.

The evening was about more than music. Opening the property to the community gave Greenacres an opportunity to listen, too. Throughout the evening, guests shared ideas about programs and experiences they would like to see at Lewis Township in the future.

Those conversations offered valuable insight as Greenacres continues to serve the surrounding community. From research and education to special events and opportunities to simply experience the land, the evening was a wonderful reminder of the connections that can grow when people come together in a special place.

We were grateful to welcome our neighbors to Lewis Township and share an evening of music, conversation, and community.

Studying the Buzz: Understanding Bee Health Across Ohio

What happens to bees when the landscapes around them change?

That is one of the questions researchers from The Ohio State University are exploring through the grant-funded project Native Bee Health and Population Dynamics Across Agricultural Landscapes. Greenacres is one of several field sites across Ohio, with research taking place at both our Indian Hill and Lewis Township properties.

The researchers are comparing conventional and diversified farming systems to better understand how different agricultural landscapes affect bee health and population genetics. Their work looks at several factors, including parasite prevalence, colony growth, and pollen preferences.

To support the study, honey bee hives, bumble bee colonies, and solitary bee nesting blocks have been established at both Greenacres sites. Researchers began collecting samples in 2025, and the work will continue through 2026.

For Greenacres, serving as a research site provides an opportunity to contribute to a broader understanding of how agricultural landscapes can support healthy pollinator populations. The information gathered through the project will help researchers develop recommendations for landowners and land managers looking to improve pollinator health and build more resilient agricultural ecosystems.

Planting for the Future: A New Native Landscape at Michaela Farm

A new landscape is taking root at Greenacres Michaela Farm.

Visitors to the garden may notice a new native planting along the garden’s outer berm. While the planting adds beauty to the landscape, its purpose reaches far beyond what meets the eye.

Agroecology is about producing food while supporting healthy ecosystems, and native plants play an important role in that work. As the berm grows, it will provide habitat for insects, birds, small mammals, and reptiles that contribute to the farm’s natural systems. It will also become an educational resource and, as the plants mature, provide native plant material that can be used for future propagation.

The planting builds on work already taking root across Greenacres. Native plantings in the Ley Field hedgerows help strengthen the farm ecosystem, while native landscapes at the Arts Center demonstrate how these plants can also create beautiful spaces for people to enjoy and learn from.

Together, these efforts are helping Greenacres develop a growing network of native landscapes. As the planting at Michaela Farm matures, it will become another living example of how agriculture, education, and ecological stewardship can grow side by side.

A Summer of Discovery: Growing the Reach of Greenacres Camps

Summer at Greenacres was a time for discovery. Each week, campers stepped into the fields, gardens, barns, and forests to learn through hands-on experiences that encouraged curiosity, confidence, and a deeper connection with the natural world.

In 2026, 950 campers spent time this summer learning, exploring, creating, and building confidence through Greenacres camps. Our 56 camp offerings operated at 94% of available capacity, reflecting the continued interest in hands-on outdoor learning.

The 2026 season also brought six new camp experiences: Enchanted Forest Camp, Barn Breakout, Flowers on the Farm, Gallop Games, Creativity Takes the Stage Mini, and Folktales at the Barn. We also expanded several popular offerings, including Survival Camp, Creekville, and Camp Green Mini at the Miami Township Community Center.

Growth was exciting, but the experience each camper took home was what mattered most. Family evaluations highlighted the care of our staff, thoughtful program design, and opportunities for children to engage deeply with the world around them.

One parent shared, “I love that they get to be in nature and in a safe environment. The ratios of adults to kids is amazing and the programming is very well thought through.”

Another parent described watching their child at camp as “pretty magical,” sharing that they had never seen him so engaged and curious before.

The summer also brought 44 Leaders in Training, our largest LIT group to date. These young leaders built confidence and leadership skills while helping create meaningful experiences for younger campers.

28 Aug 2026

Stuffed Poblano Peppers

Stuffed Poblano Peppers

These stuffed poblano peppers are packed with a hearty, flavorful filling of pasture-raised ground beef, black beans, tomatoes, corn, rice, and cheese. Roasted poblano peppers add a mild smoky flavor, while jalapeño brings a little heat. It’s a satisfying way to enjoy fresh summer ingredients in one easy, colorful meal.

Ingredients
  

  • 4 to 6 large poblano peppers
  • 1 tablespoon vegetable oil
  • 1 medium onion
  • 1 jalapeño pepper chopped
  • 5 cloves garlic
  • ½ pound ground beef
  • 14.5- ounce can black beans drained
  • 1½ cups diced tomatoes
  • 1 cup corn kernels
  • 1 cup shredded cheese or your favorite cheese
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup cooked white rice
  • Fresh chopped parsley and red pepper flakes for garnish

Instructions
 

  • Preheat oven to 425°F.
  • Wash the poblano peppers, slice them in half lengthwise, and remove the seeds and membranes. Place the peppers on a lightly oiled baking sheet.
  • Roast the peppers for 15 minutes, until slightly softened. Remove from the oven and set aside.
  • Heat the oil in a large pan over medium heat. Add the onion and jalapeño and cook for about 5 minutes, until softened.
  • Add the garlic and cook for 1 minute, until fragrant.
  • Add the ground beef and cook for 5 to 6 minutes, breaking it apart as it cooks.
  • Add the black beans, tomatoes, corn, seasonings, and cooked rice. Stir to combine.
  • Stir in half of the shredded cheese.
  • Spoon the filling into each roasted poblano and top with the remaining cheese.
  • Return the peppers to the oven and roast for about 10 minutes, until the peppers are tender and the cheese is bubbly.
  • Allow the peppers to cool slightly, then garnish with fresh parsley and red pepper flakes before serving.