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2022 FEASTS
Visit
Visitor Information
Campus Programs
Calendar
Our Work
Stone Barns Center Market
Farm Share
Conservation Action Plan
Chef in Residence
Young Farmers & Cooks Conference
Videos
About Us
A Brief History
About The Farm
Staff
Board of Directors
Opportunities
Support
Donate
Membership
Friends Circle
Annual Report 2020
Visit
Visitor Information
Campus Programs
Calendar
Our Work
Stone Barns Center Market
Farm Share
Conservation Action Plan
Chef in Residence
Young Farmers & Cooks Conference
Videos
About Us
A Brief History
About The Farm
Staff
Board of Directors
Opportunities
Support
Donate
Membership
Friends Circle
Annual Report 2020
Blog
All
#resourcED
Around The Farm
Change Makers
From the Executive Director
Ideas
Recipes
All
#resourcED
Around The Farm
Change Makers
From the Executive Director
Ideas
Recipes
#resourcED
resourcED: Recap & Reflection
#resourcED
Summer Solstice: Preparing for the Next Succession
Around The Farm
Our Commitment To A Journey Towards Anti-Racism
#resourcED
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Producer Profile: Sean Barrett, Dock to Dish
#resourcED
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: Providing nourishment at a time of crisis
#resourcED
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Farmer Profile: Thor Oechsner, Oechsner Farms, Newfield, NY
#resourcED
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Farmer Profile: Sean Stanton, Blue Hill Farm
#resourcED
Introducing
resourcED
Recipes
Turmeric Tea
Recipes
Spinach Salad with Pancetta Vinaigrette
Recipes
Thanksgiving Recipes from Blue Hill
Recipes
Celery Root Fritters
Recipes
Carrot Cutlet
Recipes
Parsnip Soup
Recipes
Fork Crushed Sweet Potatoes
Recipes
Kale Salad with Pinenuts, Currants, and Parmesan
Recipes
Grilled Gem Lettuce Heads with Salsa Verde
Recipes
Creamy Farro & Squash “Risotto”
Recipes
Whole Radish Salad
Recipes
Pole Beans with Tarragon and Almonds
Recipes
Marinated Cherry Tomato Salad
Recipes
Roasted and Marinated Peppers
Recipes
Tomato Watermelon Gazpacho
Recipes
Roasted Beet Salad
Recipes
Whole Wheat Focaccia
Around The Farm
A Tour of Pasture Grasses
Recipes
Glazed New Potatoes: CSA Week 8
Change Makers
With Gratitude for James Ford
Recipes
Grilled Cucumber Salad: CSA Week 6
Recipes
Roasted and Shaved Fennel Salad: CSA Week 5
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