What's Cookin' at Chewonki

Morning Glory Muffins

These muffins have been around since 1978 and are named for the restaurant where

Vegan, Nut Free Pesto

April in the Chewonki kitchen brings with it Summer Camp planning, full speed ahead. As we look ahead to

Watermelon Radishes

Here at Chewonki we just finished our last bag of watermelon radishes which were harvested last fall. They kept beautifully in our root cellar. What a joy to

Chocolate Beet Cake

Food fact: Beets – Last growing season Chewonki farmers harvested 416 lbs of beets. We store the beets in our temperature controlled root cellar where they

An Egg SHELLebration!

We have a lot of eggs! The chickens at Chewonki are currently producing more than one hundred eggs a day. Participants and students have cared

Here at Chewonki we have many bags of celeriac stored in our root cellar. Celeriac is a cousin of celery but the root is the edible part. Stalks would make a great addition to a vegetable stock, but usually when you see a celeriac in the market the stalks are removed. Celeriac is round and about the size of a rutabaga.

Baked Oatmeal

We serve Baked Oatmeal on a regular basis and it is a favorite. We’ve made it with

Campfire Popcorn

Basic Popcorn – makes about 6 cups
(You could alternatively use

Butternut Mac n’ Cheese

Serves 4 – 6 people Total prep time 1 hour Ingredients: One small butternut squash (or half of a large) One box pasta, any shape

Farm Hot Sauce

Ingredients 10 ounces fresh cayenne peppers (or the chili pepper of your choice) 5-6 cloves garlic 1/2 cup apple cider vinegar 1 teaspoon salt +

Blueberry Buckle Coffee Cake

Streusel Topping Ingredients ⅓ cup sugar ½ cup all-purpose flour 1 teaspoon cinnamon 4 tablespoons room temperature butter Mix the sugar, flour, and cinnamon in

Lemon Bars

Crust Ingredients 1 cup melted butter ½ cup granulated sugar 2 teaspoons vanilla 2 cups + 2 tablespoons all-purpose flour Directions Preheat the oven to