Comfort food served family style!
There is a good reason Gourmet Magazine devoted an entire feature to Liberty Hill Farm. In two words, Beth’s cooking. As guests soon discover, the dining experience is central to the farm stay. Beth is a proponent of the fresh food movement and making the connection between the earth and the table. When Beth moved to Rochester 35 years ago, her mentor, Lena, taught her one of the secrets of being a successful Vermont farm wife: when preparing meals, “Always use Cabot butter and Vermont maple syrup”. Beth describes her incredible meals as her grandmother’s recipes with a modern flair. Liberty Hill Farm Inn is a member of the VT Fresh Network which is dedicated to supporting the connection between farm and table. Beth is also a member of Slow Food Vermont. She loves to explain to her guests that food on the table is not just local, fresh products, but she can even point to the cow and the tree that contribute the milk and sap for the dairy products and maple syrup!
Guests constantly ask Beth for her recipes and rumors abound that a cookbook might be in the offing. Here is a sample of a seasonal menu and Recipe of the Month, courtesy of Beth.Guests gather around the large dining room table for a sit-down, family meals that feature fresh local ingredients. Farm meals with a modern twist served with love; it’s comfort food at it’s best. We’ve been written up in Gourmet, Travel and Leisure, Yankee, Family Fun, New York Times, Boston Globe, Vermont Life, and seen on Good Morning America, Boston Chronicle, and more.
I use fresh ingredients in all my cooking and feature locally grown produce as it becomes available from season to season. I am an active member of the Vermont Fresh Network, a partnership of farmers, chefs, and producers dedicated to promoting Vermont’s local food system. Each time you stay at the farm there is bound to be some of your favorite dishes served and some new ones to savor!! We have recently joined Slow Food Vermont!
The farm breakfast with pancakes and eggs and home made sausage with hot from the oven coffeecakes and muffins is appreciated by all my guests, but the breakfast item that really gets rave reviews morning after morning is the baked oatmeal with Cabot’s Greek-style yogurt. So simple, so filling, so good for you!!
Dinner at the farm is a time for our family and guests to gather around the table and share their day’s adventures, whether they stayed on the farm or explored other Vermont attractions. A typical meal includes homemade bread, fresh vegetables and salad, a main course and a fresh baked dessert. A guest favorite is chicken pot pie with biscuits, which is often served with carrot soufflé, green beans and mashed potatoes. Healthy food and hearty laughter abound at the table.
The first year that Bob and I were married we lived in Addison VT in a wonderful farm community on the shores of Lake Champlain. I felt especially welcomed when Alberta Jackson shared her fabulous apple pie recipe at a church potluck supper. Whenever I make this pie I always think of the warmth and fellowship that sharing recipes means to me.
Guests gather around the large dining room table for sit-down, family-style meals that emphasize fresh, local ingredients. A sumptuous farm breakfast is served at 8 a.m. It consists of juice or apple cider, eggs and bacon with home-fried potatoes, or ample pancakes and farm sausage, Vermont maple syrup, fresh coffee, tea, homemade coffeecake and muffins. We serve dinner at 6 p.m., a hearty, country-style meal, which typically includes an entrée roast, fresh-from-the-garden vegetables, straight-from-the-oven breads, homemade pies or cakes and lively conversation. Liberty Hill Farm Inn is a member of the VT Fresh Network committed to showcasing Vermont’s agricultural products, and Slow Food Vermont, ensuring healthy food, healthy farms, and healthy economy.
Seasonal Sample Menu
Locally Cured Bacon or Sausage
Cheese Omelet made with Liberty Hill Farm Eggs and Cabot Cheese
Home Fries with Red Potatoes and Beth’s own Chives
Homemade Blueberry Cream Cheese Coffeecake
Coconut Chocolate Chip Muffins
Coffee, Tea or Farm Fresh Milk
Maple Cranberry Chicken
Raspberry Rhubarb Sauce
Rice Pilaf with Wild Leeks from Liberty Hill Farm
White River Fiddleheads seasoned with Maple Garlic Sugar
Mesculan Salad served with choice of two homemade dressings – Maple Curry or Buttermilk Parmesan
Broccoli Salad made with Craisins
Cabot Cheddar Biscuits
Rhubarb Pudding Cake with Whipped Cream