Chewonki’s kitchen is not just in the business of feeding humans! Some of the farm animals, Traveling Natural History Program birds and other four-legged friends of the Chewonki community benefit from our food system. During the summer months, our pigs receive pre-consumer food waste (food that has never been on somebody’s plate) from the kitchen […]
Feeding the Animals Read More »
Oh, the love the between farmer and vegetable: so crisp and sweet, so full of tending and toil, reward and riches. All winter long, we farmers scour the pages of the seed catalogs, ogling vegetable variety names and descriptions. Who among us is not swept away by the thought of row upon row of King
Happy Valentine’s Day (Farm-style) Read More »
This is a fun cheese that we’ve made a few times at Chewonki. It is a lactic cheese, which means that there is very little or no rennet added to the milk and the coagulation is mainly from lactic acid production. This cheese is made with the same molds that form the white rind on
Chaource Style Cheese Read More »
The one you’ve been waiting for! Thanks to cook Courtney Sonia for scaling the recipe down from 96 to 12-ish. Chewonki Chocolate Chip Cookies Cream together: 1 cup softened butter ¾ cup granulated sugar ¾ cup brown sugar Beat in: 2 eggs 1 teaspoon vanilla extract Stir in: 2½ cups all-purpose flour 1 teaspoon salt 1 teaspoon
Chewonki Chocolate Chip Cookies Read More »
What a great week in the kitchen! Monday, Tuesday and Thursday the kitchen crew invited a few members of Chewonki’s staff into our workspace to prepare a lunch for the community. We try to give our Guest Chefs the full experience, from designing the menu, preparing the food (with the kitchen staff) and enjoying the
Reflections from Ellie Brown, Farm Apprentice It takes a lot to plan an orchard: a lot of dreaming, a lot of time, a lot of hands. It’s exiting to work on planning a project that will have such a long lifespan and influence in this place. I will be here to plant the trees, but
Planning an Orchard Read More »
As Chewonki’s fiscal year wraps up and the farm season slows down, I take a few moments (hours) each year to tally up the total number of food and firewood. The totals for this year (September 2012 – August 2013) are: 8615 pounds of vegetables (many of which were lightweight but high value, like basil)
The Numbers are In! Read More »
Sal and I are like beings: We are stubborn, built for durability, and antsy on rainy days. We both have a hard time leaving this peninsula: I am quietly content to putter around these 400 acres and Sal is too. Granted, I have more opportunities than she does to leave on a regular basis, but
To peel beets easily, clean and trim them, then steam the beets until they are tender. When they are cool enough to handle, the skins should slip off easily in your hands or with the help of a small paring knife.
August 21-23, 2026. Join us at Chewonki for a fun-fulled weekend of connection and activities. Cabins and camping available.
