Windy Hill’s kitchen has a rhythm of its own encompassing farm-to-table dinners, summer barbecues, daily vegetable prepping for 300 during the summer, putting up summertime garden abundance, cooking classes, baking for Market, and Friday breakfasts for the farm and camp staff.  Though we envisioned the Farm needing a good kitchen as part of our operation, we could not imagine the life it would foster.

 

It is definitely a center of learning for all the farm staff as we discover new ways to prepare and serve farm harvest whether we are refining our prepping methods or giving attention to featuring our seasonal produce and farm-raised meats in the meals we serve and the Market breads we bake.

 

On many days the aromas from the kitchen, and sometimes her porches, completes the circle of the farmer’s work.