Recipes from the Kitchen
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Morning Glory Muffins
These muffins have been around since 1978 and are named for the restaurant where
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Vegan, Nut Free Pesto
April in the Chewonki kitchen brings with it Summer Camp planning, full speed ahead. As we look ahead to
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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
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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
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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
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Celeriac Root
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.
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Baked Oatmeal
We serve Baked Oatmeal on a regular basis and it is a favorite. We’ve made it with
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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
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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 +
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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
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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
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Biscuits and Gravy
Biscuits Ingredients 2 cups all-purpose flour 2 ½ teaspoons baking powder ½ teaspoon salt 1 tablespoon sugar ½ cup chilled butter, diced 1 cup cold
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Chewonki Chocolate Chip Cookies
Ingredients 1 ¼ cups butter, softened 1 cup brown sugar 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 3 ¼ cups all-purpose
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Chewonki Chewy Granola Bars
Ingredients 2 cups brown sugar 1 cup vegan margarine (or butter) ½ cup granulated sugar 1 teaspoon vanilla extract ¾ cup brown rice syrup (or
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Chewonki Chocolate Chip Cookies
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