Lately I’ve noticed how short my lists are
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
October 16, 2013
High Tunnel At Last!
October 8, 2013 – Patience is a virtue in any context, but it’s simply a non-negotiable on the farm. We patiently wait for the first
October 18, 2013
Chewonki Granola
This granola is served frequently in our Wiscasset dining hall and is one of our most requested recipes. This particular version is nut-free, but you
October 25, 2013
Peeling Beets
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
January 9, 2014
Sal’s Prerogative
Sal and I are like beings: We are stubborn, built for durability, and antsy on rainy days. We both have a hard time leaving this
January 23, 2014
The Numbers are In!
As Chewonki’s fiscal year wraps up and the farm season slows down, I take a few moments (hours) each year to tally up the total
January 23, 2014
Planning an Orchard
Reflections from Ellie Brown, Farm Apprentice It takes a lot to plan an orchard: a lot of dreaming, a lot of time, a lot of
January 23, 2014
Guest Chef Week
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
January 23, 2014
Chaource Style Cheese
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
February 7, 2014
Happy Valentine’s Day (Farm-style)
Oh, the love the between farmer and vegetable: so crisp and sweet, so full of tending and toil, reward and riches. All winter long, we
February 16, 2014
