What’s Cookin’ at Chewonki

Farm-grown or locally sourced, we love thinking about, talking about, and eating food at Chewonki! Did you know? Our inspiring team of farmers and chefs turn out over 80,000 meals each year to serve hungry students, campers, staff, and guests. 
 
People often return home after sampling a new delight from our dining room and ask if we can share the recipes. We hope you enjoy them!

Recipes from the Kitchen

Watermelon Radishes

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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Celeriac Root

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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Hot peppah

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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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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