Set on 210 yucca- and cedar scrub-dotted acres in Texas Hill Country, Travaasa Austin has 70 streamlined guest rooms, an 11-room spa and infinity pool, an equestrian center, and two miles of hiking trails. This June, the resort will debut a three-and-a-quarter-acre farm anticipated to produce a whopping 30,000 pounds of food in its first year.

This promises to be a serious operation not only because it will be the first of its scope in the region, but it will also raise the bar for wellness resorts around the country. Under the green thumb of manager Kim Grabosky, the farm is parsed into highly efficient sections. There are 24 200-foot-long beds growing 80 varieties of vegetables, 100 heritage hens, an orchard (think figs, Meyer lemons, clementines), and a greenhouse.

Education is just as much a priority as supplying the resort’s kitchen, helmed by executive chef Benjamin Baker. Guests will be able to choose from an ever-evolving roster of classes. To start, there will be lessons on composting and harvesting eggs. But Grabosky’s voice changes as she talks about all of the courses she’s got planned—everything from pickling and canning to seed harvesting and beekeeping.

“This is all about crafting a real hands-on experience,” explains Grabosky. “One that guests can learn from and bring back home.”