
Morning Glory Muffins
These muffins have been around since 1978 and are named for the restaurant where
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These muffins have been around since 1978 and are named for the restaurant where
April in the Chewonki kitchen brings with it Summer Camp planning, full speed ahead. As we look ahead to
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
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
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.
We serve Baked Oatmeal on a regular basis and it is a favorite. We’ve made it with
Serves 4 – 6 people Total prep time 1 hour Ingredients: One small butternut squash (or half of a large) One box pasta, any shape
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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