Sometimes, in the hurry of preparing thousands of meals every month, I lose track of how connected our kitchen is to our farm. Two or three times a week I do a circuit of the kitchen, taking a quick inventory and scanning menus to prepare orders for our vendors. Lately I’ve noticed how short my …
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.
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 …
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 …
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 …
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 …
We finally had to restock our potato supply. This season Chewonki’s farm supplied us with almost 700 pounds of storage potatoes and we supplemented that with 1000 pounds from Goranson Farm in Dresden way back in November. Yesterday, our farm crew delivered another 1000 pounds, Keuka golds, Green Mountains and a mix of red, gold …
The hardest thing about cheese making is the waiting. So Saturday I finally cut into a cheese that had been aging in our root cellar since early January. This is blue cheese based on Fourme d’Ambert, one of the oldest French cheeses. During production, the Chewonki farm milk is inoculated with Penicillium roqueforti, the bluish …
I think I have a new favorite fish and kind of an unlikely one. It’s Acadian redfish (Sebastes fasciatus), also known as ocean perch. It’s unlikely because when I was in my teens I spent time lobster fishing and our bait was usually the carcasses of this fish, heavily salted and shipped from Canada. Nothing …
I’d like to share one of my favorite passages from Wendell Berry. It’s taken from the essay “Elmer Lapp’s Place (1979),” from the book Bringing it to the Table: on farming and food. “Standing in the stanchion barn while the cows are being milked, I am impressed by how quietly the work is being done. …
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