What makes C&P such a unique and beneficial addition to Jacksonville?
Just a few miles from the hustle of downtown, Congaree and Penn is close yet removed; contemporary while being immersed in nature. We invite our Jacksonville neighbors to experience the setting— it’s breathtaking at sunset, in particular— and to simply slow down.
What sort of products do you grow, manufacture, and/or sell?
More than just rice, we also grow the indigenous mayhaw tree, muscadine grapes, blackberries, blueberries, figs and olives. From these crops we make our cider, jams, jellies, shrubs and other batch crafted provisions. We’re particularly proud of our two ciders, which are infused with our muscadine juice and a local honey. Not only do we fill plates and glasses, we also sell native landscape trees in several different varietals, including live oaks.
What are the long-term and short-term goals for C&P?
Congaree and Penn hopes to become a culinary destination for not only Jacksonville, but for anyone who appreciates the farm to table experience. We will continue to offer our signature events while we explore new opportunities and partnerships with other local craftsman and purveyors (keep an eye out for wreath making workshops this holiday season). And while we want to keep a few surprises, we are happy to share that we are continuing to grow and expand our offerings here at the farm.
I see that you in addition to private events, C&P offers a couple of different, regularly scheduled events— “Wag That Tail Wednesday,” “20 at the Farm,” as well as tours of the farm. Can you tell me a little about those?
We are open to the public Wednesday through Friday from 10:00 am - 9:00 pm. During those hours we offer our everyday farm fare menu, our Farm Cider is always on tap, as well as other local brews and a few select wines. We invite folks to come on out to the farm to explore, enjoy a meal, and simply relax. We also offer Farm Tours on most Fridays and Sundays at 10:30 am. Tours are a great way to learn about what’s growing and happening on our 330 acres. And our sunset cruises on Friday evenings are truly breathtaking.
We also host “20 at the Farm” on most Thursday and Friday evenings. 20 place settings. Two chefs. One heck of a dinner. Culinary director Trey Hartinger and chef de cuisine Daniel Jordan invite you to enjoy a feast at the farm, presenting an innovative, unpretentious, intimate dinner for family, friends, and strangers waiting to become friends. With an ever changing menu featuring first class fare, the chefs only request your trust and your sense of adventure.
Are there any additional, unique events upcoming that you’d like to share information about?
We are excited about the you-pick season starting in June. Blackberries and muscadine grapes will be available this year, and blueberries will be available next year. We also host “Explore the Farm” days where we offer workshops to learn more about what we do at Congaree and Penn, offer private fishing tours, scavenger hunts for the kids, and an opportunity to hear from our culinary director.
We also offer Farmers Table, a dinner series formed to bring people together throughout the seasons to celebrate the cuisine of Northeast Florida. Congaree and Penn collaborates with chefs, farmers, fishermen, brewers, ranchers and artists to deliver a one of a kind evening at the farm.
The best way to find out about our upcoming events, including when tickets are available for our dinners, is to sign up for our newsletter.
Interview with Congaree and Penn’s Bryn Rodenhizer by Kristen Pickrell