Cheese pairings are delicious, but can be daunting. Tom demystifies it by sharing some of his favorites. But always: eat cheese with what you like!
Immigrant and refugee children from Sara Holbrook New Arrivals Camp discover the Farm, new language skills, and a community when they join us each summer.
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!
There are countless reasons why learning about food on a working farm is meaningful, but one of the most powerful is also the simplest: getting kids to try new things.
Our campus for learning isn't just for our program participants. We welcomed students from the VYCC for a tour, work-and-learn project, and to discuss our regional food systems.
Protecting water quality means continually evaluating our operation and being mindful of the consequences of our actions. Over the years, we've made many changes.
We caught up with the farmers who care for the Farms' land, animals, and produce – here's what's happening on campus in early August:
Even though our Farmyard animals have retired from their working years, their hooves still need looking after.
Craig Newman of Outreach for Earth Stewardship tells us about the four adult ospreys and their chicks that have made the Farms' property their home.
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.
