Our one-year cheddar earned a blue ribbon at the American Cheese Society's annual conference and competition, one of 49 ribbons for Vermont cheeses.
We’re at peak eggplant season in our Market Garden. Learn what distinguishes the varieties and how we're cooking them.
Chef Jackie Major shares her refreshing recipe for the incoming cucumber harvest. A few ingredients, a buzz in the blender, and a summer lunch is served.
They may look like scallions, but spring onions offer a flavor all their own. Learn how we grow them and serve them in restaurant. Plus, staff tips for home cooks.
As we eagerly await the growing season, our Kitchen Team makes delicious use of local storage crops, like the bayou belle sweet potato.
A savory dish that maintains the sweet flavors of maple syrup with low and slow cooking.
Clean out your chest freezer with this adaptable, low and slow recipe from Chef Matthew Merrifield.
A homey dish highlighting ingredients from across our working farm.
A autumnal, kid-friendly recipe adapted from New School Cuisine, our first-of-its-kind cookbook for school nutrition professionals.
Executive Chef John Patterson's quick, light sauce for enjoying the bounty of tomato season.
