Chewonki’s Bread
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
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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
What a season this is. We went from deep snow to summery temperatures on the farm in a matter of moments it seems. These days
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
When I think about the intersection of community and food, my mind goes to bountiful places: I reflect on the richness of directly growing food
This winter has been many things, but above all it has been snowy. We have weathered blizzards that have buried barn doors behind seven foot
by Hilary Crowell, Assistant Farm Manager Usually about now some people start to ask me, as a farmer, what I do. I sense that
by Hilary Crowell, Assistant Farm Manager My favorite kind of pumpkin is called Winter Luxury. What a perfect name! It is a beauty to look
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
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
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
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