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August 23, 2020 Agriculture / Food, Gardening
By their nature, summer squash plants are prolific—just a few can inundate a home gardener with a big harvest in no time at all. Chef John Patterson created this delicious no-cook summer appetizer in response to the garden abundance.
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August 11, 2020 | Tre McCarney Agriculture / Food
Take the flavors of Chef John’s recipe and apply it to what you pulled from your garden beds or came in your recent CSA (it’s a guide, not a rulebook).
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August 10, 2020 | Julie Eldridge Edwards Culture / Arts, Nature / Natural Resources
Our trails have offered solace and peace to many in this time of COVID. Enjoy this virtual "walk" along some of our favorite spots and vistas, including the Formal Gardens.
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August 7, 2020 | Holly Brough Culture / Arts, Gardening
The Formal Gardens Restoration Project has taken over a decade to complete. Here's a look back at the enormous effort involved in the four phases of work.
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July 22, 2020 | Cat Parrish Nature / Natural Resources
Find out what's important and cool about bats in Vermont and beyond, and why their survival is threatened.
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July 22, 2020 Agriculture / Food
Chef John Patterson offers up a recipe using kohlrabi: a crunchy, bright slaw!
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July 21, 2020 | Lynn Wolfe Agriculture / Food, Gardening
What does planting actually look like in our Market Garden? There's more to it than just tucking seeds in the ground. Take a look at recent planting project.
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July 8, 2020 Agriculture / Food
This popular side dish created by Executive Chef John Patterson is a fresh addition to any summer meal. Find it on our online store as a rotating option, or make it for yourself!
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July 8, 2020 Agriculture / Food, Gardening, Sustainable Living
As of July 1, Vermont has banned food waste in trash. Here's a look at how the Farm manages food waste. Hint: it's all about composting!
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July 8, 2020 | Vera Simon-Nobes Agriculture / Food, Education for Sustainability, Gardening
As coordinating organization for the Farm-Based Education Network (FBEN), the Farm is sharing the diversity and equity work of a founding member, The Food Project.
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