From the healing properties of honey to the joy of wandering through our pollinator-friendly gardens, Newfields is cultivating crops—and well-being—through sustainable practices that benefit both nature and the people who enjoy it.

The next time you find yourself craving a moment of calm, explore the meandering paths of the Gene and Rosemary Tanner Orchard, notice the stages of fruit production, rest under the Orchard Folly, and watch the birds and pollinators soar through the sky. You, too, will become a part of this cherished ecosystem.

Cultivating Well-Being, One Buzz at a Time

There’s a buzz about Newfields—literally. Tucked not so quietly in the Tanner Orchard, a colony of honeybees is hard at work. Honeybees play a crucial role in pollinating a variety of plants across the campus, making their contributions invaluable to our gardens. Honey also provides a variety of general health benefits to the environment and to people, including antimicrobial properties that fight various bacteria and viruses and the ability to soothe seasonal allergies by exposing the body to local pollen. Managed by beekeeper Ross Harding, the two active honeybee hives at Newfields yielded four gallons of honey last year.

Where Art and Nature Meet

Pollinators aren’t the only careful cultivations at Newfields. The Horticulture team is bringing art and nature together with living sculptures—fruit trees that double as botanical masterpieces. They’ve recently acquired espaliered trees from River Road Farms in Tennessee, chosen for the future Flower & Vegetable Garden for their elegant, tapestry-like patterns. Handpicked by Marian Keith, Horticulturist, and Chad Franer, The Tom & Nora Hiatt Director of Horticulture, these trees, including the versatile 'Callaway' crabapple, promise beautiful white blossoms in spring and bright red fruit through winter. These new additions are just the beginning as we prepare for the next phases of the Flower & Vegetable Garden.

An Orchard Reimagined

Along with these recent additions, the orchard celebrated a bountiful harvest last year, yielding 150 pounds of apples alongside the honey. “This year, we’ll continue the sulfur spray program and bag all the fruit for better protection,” said Keith. “With two apple varieties now cross-pollinating, we expect even better results. It’s all about refining our approach and growing sustainably.”

Keith’s organic methods, inspired by the Chicago Botanic Garden, reflect Newfields’ commitment to sustainability. “Because we’re a small orchard, we can try methods that wouldn’t be practical for larger ones,” she explains. Her approach includes weekly applications of non-toxic elemental sulfur to combat fungal issues without harming pollinators, along with fruit bagging to deter pests naturally.

Once a modest grove, the orchard now thrives under holistic horticultural care. Its transformation echoes the estate’s history—originally a functional food source for the Landon family, later reimagined by landscape architect Percival Gallagher with an allée of apple trees.

Chef Patrick’s Garden-to-Table Experience

And now, about those apples—Executive Chef Patrick Russ took last year’s harvest straight to the kitchen, turning them into a delicious apple chutney for the Horticulture Forum dinner. We might be here just for the chutney, but it’s the garden-to-table connection that truly reflects Newfields’ dedication to nurturing both the land and the community.