As the Farm Store and Inn Kitchen prepared foods have emerged as a market for our organic produce, we've been working to extend the growing season in our Market Garden.
To celebrate Farm to School Month this October, the Inn Kitchen reimagined a staple recipe from our first-of-its-kind cookbook for school nutrition professionals: kale pesto!
What really matters when it comes to youth voice and Farm to School? We spoke with a NYC 2020 Farm to School Institute team to find out what has proven successful for them.
Feeding our youngest children healthy food, providing professional development to Vermont’s early educators is an integral focus for Vermont FEED.
Across the Fence recently joined farmers and agricultural educators, including our Dairy Manager Sam Dixon, on a visit to Brush Brook Community Farm to learn about rotational grazing practices.
A blended soup utilizing those bottom-of-the-bag tortilla chip crumbs that became an instant hit with students and adults.
Climate Generation organized a virtual learning platform, keynote speakers, workshops, and presentations to support educators to gain the skills, tools, and resources to teach climate change concepts and empower their students in all subject areas.
Discover how the Sustainability Academy transformed their school grounds into spaces for learning and how those spaces are currently being used within the reality of Covid-19.
We grow five different types of beets at the Market Garden, and the Inn Kitchen team is putting them to good use! Try Chef John Patterson's recipe for this staple root crop.
