The Beet is the Most Intense of Vegetables
We had a remarkable lunch yesterday, thanks to the Farm & Kitchen staff at Chewonki. “Beet Butter” a delicious rubine-red blend of pureed beets and
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We had a remarkable lunch yesterday, thanks to the Farm & Kitchen staff at Chewonki. “Beet Butter” a delicious rubine-red blend of pureed beets and
A stretch of clear winter weather has allowed us to bring down several large oak trees as part of Chewonki’s ongoing forest management plan, with
With seeding starting this week, here’s a quick list of what is being planted on the farm in the next month: Seeding Date Seed, Direct
The fall is a season of bountiful harvests and waning light, taking animals to the slaughterhouse and long lists of food from the farm read
Oftentimes at Chewonki, we speak to the connection between the head, heart, and hands. Here are a few excerpts from stories shared with family and
During our final Farm and Food Systems class of the semester, students gathered in my house to share their “This I Believe” statements about their
Recently, Hannah Ryde (Semester 48) returned to the farm to capture these images of daily moments around the barn. So lovely! While in Maine, she
As Chewonki’s fiscal year draws to a close, I take some time to total up the poundage and value of food grown on the farm
A poem written by Farm Activity Campers and Staff Once on a farm that we call Salt Marsh Lay 150 lbs. of potatoes to
This week we reached another dairy milestone – 4000 gallons of milk pasteurized since we became a licensed producer in June 2012. Our Jersey cows,
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