Blog

  • A look back at School Programs

    June 22, 2017 | Holly Brough Education for Sustainability

    As we leap into summer camps, we asked a couple of our educators to take a look back at a full season of school programs, in words and pictures.

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  • Garlic Scape “Dilly Beans”

    June 21, 2017 Agriculture / Food

    Because we see them at farmers’ markets, most of us know garlic scapes shouldn't be relegated to the compost pile. But what most of us don’t know is how to use them in the kitchen.

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  • Energy Update, June 2017

    June 6, 2017 Education for Sustainability, Nature / Natural Resources, Sustainable Living

    National level decisions aren't slowing our fight against climate change: we’re taking concrete steps towards renewable energy and energy efficiency.

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  • Inn Kitchen Renovation

    May 18, 2017 | Holly Brough Agriculture / Food

    The kitchen is the crucible where our farm-fresh ingredients are transformed into delicious meals - largely unchanged since 1987, it was due for an upgrade.

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  • International Group Convenes for Learning on ‘Human-Animal Interaction’

    May 18, 2017 | Vera Simon-Nobes Education for Sustainability

    Here at the Farm, we know that animals have magic. The conference helped us understand that magic a bit better.

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  • A Look into Our Work with Educators

    May 12, 2017 Education for Sustainability

    Director of Professional Development Jen Cirillo explains why we work with educators, and what they’re doing when they’re learning to “Educate for Sustainability.”

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  • Chef Champe Speidel's Warm Asparagus Salad

    April 27, 2017

    Chef Speidel shares his recipe for a Warm Asparagus Salad — a perfect introduction to his style and attention to detail. Chef Speidel will be on the Farm this summer, on the evening of June 13, to collaboratively create a dinner with Inn Executive Chef Jim McCarthy.

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  • Meet One of the Herd: Daisy

    April 17, 2017 Agriculture / Food

    Farm cows are work animals with one role: to make milk for our farmhouse cheddar. But as Renée LaCoss, herdsman at our Dairy for 15 years shares, bonds develop.

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  • Beet Soufflés with Goat Cheese

    April 17, 2017

    The Farms’ eggs, beets, and maple syrup are the primary ingredients in this vibrant twist on a French soufflé that can be served hot or cold.

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  • Favorite Children's Books from the Farm Educators' Collection

    March 31, 2017

    Since 1967, April 2nd has marked International Children's Book Day. We're celebrating with a few of the Farm favorites.

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