Greenhouse will be a ‘dream come true’ for Five Eyed Fox, stable owners

  • The Five Eyed Fox restaurant and bar on Third Street in Turners Falls. Staff Photo/Paul Franz

  • The Craig Memorial Equestrian Center in Leverett, where the Five Eyed Fox restaurant and bar hopes to operate a greenhouse. Staff Photo/Paul Franz

  • The Craig Memorial Equestrian Center in Leverett, where the Five Eyed Fox restaurant and bar hopes to operate a greenhouse. Staff Photo/Paul Franz


Staff Writer
Published: 12/2/2021 2:37:30 PM

TURNERS FALLS — Ashley and Bryan Arthur-Brownelle of Five Eyed Fox are looking to elevate their Third Street restaurant’s menu through a greenhouse to be built at Leverett’s Craig Memorial Equestrian Center.

The Arthur-Brownelles, who run the restaurant and bar and help with chores at the horse stable, said the idea came to fruition due to shared interest with Craig Memorial’s owner Roberta “Bert” Bryant. They are currently in the process of clearing the foundation space, and hope to complete construction by spring.

Once the greenhouse is finished, the Arthur-Brownelles intend to supplement Five Eyed Fox’s menu with fresh vegetables and exotic herbs for use in cocktails.

“It’s something that my partner and I have always been interested in,” Ashley Arthur-Brownelle said of building a greenhouse.

It was also a dream of Bryant’s, whose family had maintained a greenhouse on their 89-acre farm for “many years.” As a child, she had helped her father rebuild the structure, which was originally built in the early 1900s, after it was transported to Leverett piece by piece from its former 3-acre lot in Agawam.

Bryant was unable to continue maintaining the greenhouse following the death of her father. Today, she looks forward to picking up where she left off.

“I always missed it as I started as a 5-year-old helping my dad,” Bryant wrote in a letter. “Now, I have friends who also want a greenhouse, so we will reconstruct it. … It will be my dream come true.”

Later, Arthur-Brownelle learned of the coincidence that Five Eyed Fox’s front-of-house manager, Emily Bennett, had completed a capstone course in eco-friendly greenhouse design and maintenance, and had also studied renewable energy and materials. This, combined with a willingness to learn, further motivated Arthur-Brownelle to take on the do-it-yourself project.

“I’m really excited for us to do it all together as a team and I’m no stranger to finding things out as I go,” she said.

Arthur-Brownelle looks forward to how the greenhouse will enhance the restaurant and bar once it’s up and running.

“With the supply chain shortage sometimes making getting vegetables very difficult, being able to grow our own would be pretty wonderful,” she said. “We definitely plan on growing some exotic or more specialty herbs for our cocktail program.”

After initially considering bringing in outside help, the team has decided to handle the entire hands-on aspect of the process themselves. They have no budget plan yet and are deliberating the best route to take in terms of seeking funding.

Reach Julian Mendoza at 413-772-0261, ext. 261 or


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