Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.
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.
Spoonful Herbals shares their recipes for delicious beverages for unwinding, connecting with the land, and appreciating the flavors of summer.
Creamery Manager Andi Wandt shares one of her favorite recipes using our farmstead cheddar: pimento cheese.
