Well, it hit. The first frost, I mean. The farm had its first frost in the wee hours of Thursday night/Friday morning. This means that: a) the growing season is closer to the end than the beginning, and b) we need to act on storing away all this good food for the winter. Truth be …
This weekend, Bill was featured in the Meet section of the Portland Press Herald speaking to the incredible work of our kitchen crew. Follow this link to check out the full article. The coverage is long overdue in my book: I’m of the opinion that most every press agency should be lauding Bill and crew …
Kitchen Manager Bill Edgerton featured in Portland Press Herald Read More »
Reflections from Hilary Crowell, Assistant Farm Manager Having a relationship with the food that we eat and the people who grow it ranks high in our values at Chewonki. Every October, Chewonki joins with folks around the country to celebrate National Food Day, taking a moment to pause not only to celebrate the food we …
About a week ago three of our cattle went to slaughter at Curtis Custom Meats in Warren, Maine. It’s my job to communicate with the butcher and let them know how we would like the meat returned to us. This is a process that I go through with the pigs and lambs as well. One …
I first decided to take a gap year not because I was tired of being a student – in fact I am always looking for knowledge – but because I needed time to learn a different way. After many-hour-long expeditions in science class and tiring but fulfilling work programs here at Chewonki, I realized there …
Reflections from Dina: A Gap Year Experience on the Farm Read More »
The following was written by a few Semester 53 students, most of whom are part of one Farm and Food Systems class that had a particularly fiery discussion about food insecurity during last week’s class: In an area as abundant in healthy, nutritious food as Chewonki, it can be hard to remember the hardships that …
From cook Courtney Sonia- Aquatic vegetables often get overlooked here in Maine (and probably the rest of the states, I’m assuming). Unless sushi is on the menu, kelp is almost nowhere to be seen – and what a shame! It wasn’t until this past spring that I was introduced to the idea of eating seaweed …
Ocean Approved and Kelp Farming at Chewonki: Oh the Possibilities… Read More »
From cook Courtney Sonia- Pho at Chewonki! Pho, a Vietnamese soup, is a favorite here at Chewonki. The dish consists of a savory broth, rice noodles, a protein, and an assortment of toppings. We make our pho with tofu as the protein, and we use seasonal vegetables and herbs as toppings. Pho broth is unlike …
At the close of each semester we create a special thank-you cake for all the students who are so helpful in the kitchen. Named for our wood-fired boiler, the Bluemont Food Cake consists of chocolate sponge cake rolled up with whipped cream and slathered with cocoa buttercream. Thanks again, Semester 53!
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