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.
This Moroccan-inspired dish is one of Chef Jim’s favorites, using a savory yogurt to pair with sweetly-seasoned roast Brussels sprouts.
Chef Jim McCarthy takes food waste seriously, “I like to think about how we can use all the food that is delivered to our kitchen.”
Inn Restaurant Executive Chef Jim McCarthy shares his recipe with our raw milk, farmstead smoked cheddar in the mix.
This summer, Chef Jim McCarthy and our smoked cheddar were featured in Hannaford's Fresh Magazine as part of a recipe collection for picnic foods!
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.
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.
A meal perfect for the sugaring season: filling enough to brave the cold, but with a hint of the sunshine to come...
This delicious recipe combining our smoked cheddar with apples will be a guaranteed hit at any dinner table this holiday season.
Chef Jim McCarthy is sharing a quick and painless recipe to utilize those hearty greens at the breakfast table — a Kale and Scallion Frittata.
