Blog

Stories and updates from around the Farm

  • Mitigating Food Waste with Creative Cooking

    August 22, 2018 Agriculture / Food

    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.”

    Read more.

  • Yestermorrow Design/Build Partnership

    August 21, 2018 | Holly Brough Sustainable Living

    Yestermorrow Design/Build School has been a partner for 20 years, helping us improve our educational campus as their students learn important design/build skills.

    Read more.

  • Our Cheddar Brings Home a Blue Ribbon!

    August 1, 2018 | Thomas Perry Agriculture / Food

    Our 6-Month Cheddar brought home a blue ribbon at the American Cheese Society's annual Judging and Competition.

    Read more.

  • 2018-19 Northeast Farm to School Institute Photo Recap

    July 16, 2018 | Sarah Webb Education for Sustainability

    Nearly 100 educators, school nutrition staff, administrators, farmers, and regional Farm to School organizations gathered for the Farm to School Institute.

    Read more.

  • Summer Cheesemaking

    June 13, 2018 | Holly Brough Agriculture / Food

    When our cows transition each spring from their indoor winter diet of hay and baleage to a summer outdoor diet of pasture grasses, we have to adjust our cheesemaking accordingly.

    Read more.

  • Three Early Summer Dishes

    June 11, 2018 Agriculture / Food

    As we opened the Inn & Restaurant doors this season, we asked Executive Chef Jim McCarthy, “What current dishes best represent our approach or food philosophy?”

    Read more.

  • Sowing Seeds to Grow Farm-Based Education

    March 20, 2018 | Vera Simon-Nobes Agriculture / Food, Education for Sustainability

    Discover what inspires, motivates, and changes farmers and educators as they work to grow and strengthen their farm-based education programs.

    Read more.

  • A Bird-Friendly Sugarbush

    February 13, 2018 | Holly Brough Nature / Natural Resources

    What does a "bird-friendly" sugarbush mean? We worked with Audubon Vermont and others to determine if our sugarbush met the criteria.

    Read more.

  • A new crop at the Market Garden

    February 12, 2018 | Lynn Wolfe Agriculture / Food

    It is always exciting to experiment with growing new plants in our organic Market Garden to show the wonderful variety of foods that can be grown in Vermont. Our latest experiment is saffron.

    Read more.

  • A Rediscovered Corn Sheller Gets New Life

    January 18, 2018 | Lynn Wolfe Agriculture / Food, Culture / Arts

    Market Gardener Lynn Wolf went looking for a way to more efficiently shell the popcorn and blue corn that we grow. It led to a discovery -- and a solution!

    Read more.

Pages