A poem written by Farm Activity Campers and Staff Once on a farm that we call Salt Marsh Lay 150 lbs. of potatoes to wash Moments before, our hands in the dirt Most of it ending up on our shirts We hunted for treasure; the gold and the red And with our pitchforks, we …
This week we reached another dairy milestone – 4000 gallons of milk pasteurized since we became a licensed producer in June 2012. Our Jersey cows, Gerry and Halo, are currently producing about 85 pounds of milk (about 10 gallons) a day. At that rate, our farm should be able to provide about half of our …
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 …
The kitchen is thrilled to be welcoming the first green vegetables of the season from our farm: pea shoots! Although these were grown indoors (our gardens are still buried in snow), this is just the beginning of good things to come. Thank you, farmers!
At the close of each semester we create a special thank-you cake for all the students who are so helpful in the kitchen. Named for our wood-fired boiler, the Bluemont Food Cake consists of chocolate sponge cake rolled up with whipped cream and slathered with cocoa buttercream. Thanks again, Semester 53!
From cook Courtney Sonia- Pho at Chewonki! Pho, a Vietnamese soup, is a favorite here at Chewonki. The dish consists of a savory broth, rice noodles, a protein, and an assortment of toppings. We make our pho with tofu as the protein, and we use seasonal vegetables and herbs as toppings. Pho broth is unlike …
From cook Courtney Sonia- Aquatic vegetables often get overlooked here in Maine (and probably the rest of the states, I’m assuming). Unless sushi is on the menu, kelp is almost nowhere to be seen – and what a shame! It wasn’t until this past spring that I was introduced to the idea of eating seaweed …
Ocean Approved and Kelp Farming at Chewonki: Oh the Possibilities… Read More »
About a week ago three of our cattle went to slaughter at Curtis Custom Meats in Warren, Maine. It’s my job to communicate with the butcher and let them know how we would like the meat returned to us. This is a process that I go through with the pigs and lambs as well. One …
The ramp (Allium triccocum), also known as wild leek and wild garlic, is a wild growing spring delicacy found across much of the eastern half of North America. It is a perennial member of the onion family with a strong garlic-like odor and a pronounced onion flavor. Because these plants are rare in Maine, though …
Earlier this semester, Courtney and I were discussing what the kitchen has made in the past. When she mentioned kimchi/ spicy fermented cabbage (김치) my ears perked up. I was excited to hear Chewonki had fermented one of my favorite foods before. We talked about the process the cooks used, and I wanted to do …
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