News and Stories

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.

Strawberries are everyone's favorite this time of year. Here's how we grow them (and what you can make with them!).

The running of sap from sugar maple trees signals the beginning of spring. It is the first gift that the earth gives us after a long winter of living off of the root cellar.

Try this Kale Pesto recipe from New School Cuisine cookbook, adjusted for a more family-sized batch.