What a season this is. We went from deep snow to summery temperatures on the farm in a matter of moments it seems. These days there are so many more things to do in a day than there are hours to do them. On the “To Do” list this week (a truncated version): Transplant collards, …
This spring the kitchen will be baking about 200 loaves of bread for our residential Outdoor Classroom programs. We started doing this in 2010 in an effort to reduce the amount of over-processed foods on campus. Through the years we have increased our use of local grains in this product to over half! Chewonki Packout Bread (Makes …
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