Each year before school starts, families in Schenectady, New York, gather in a school cafeteria to pack jars with garden-grown dill and local produce in celebration of their district-wide farm to school program.
Executive Chef John Patterson shares a recipe for a key condiment on his dish for the 2023 Vermont Fresh Network Forum Dinner.
Try the "recipes" we cooked up during Cultivating Joy & Wonder, our annual professional learning workshop for early childhood educators.
An easily adaptable summer salad to feature what's coming out of your home garden and looking especially delicious at the farmers’ market.
A broth recipe developed by team of talented local students for the Jr. Iron Chef VT alongside Executive Chef John Patterson.
A good farm to school recipe is seasonally flexible with many hands-on components so lots of kids can participate. Most importantly, it's delicious. This recipe from Head Pastry Chef Veronica Bartolacci hits all the marks!
A warming recipe from our kitchen team that has been a favorite on our Farm Store prepared meals menu since 2020.
Our Market Garden watermelon harvest has just peaked, and our Inn kitchen team has developed a delicious dish to put them to good use.
Two delicious recipes for the summer harvest season recently highlighted during the Northeast Farm to School Institute Summer Retreat.
This custard-like quiche from Head Pastry Chef Veronica Bartolacci puts everything we’re loving into one pie crust.
