Beth’s Home Cooking– Comfort Food at its Best!
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 30 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 Gold Barn Award member of the Vermont Fresh Network which is dedicated to supporting the connection between farm and table.
Guests constantly ask Beth for her recipes and rumors abound that a cookbook might be in the offing. 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.
Prepared with Cabot Dairy Products & Local Farm-Fresh Ingredients
Beth uses fresh ingredients in all her cooking and features locally grown produce as it becomes available from season to season. As a Cabot Family Farm owner, she includes Cabot dairy products to include creamery butter, aged cheddar, sour cream and yogurt in many of her recipes. As a member of the Vermont Fresh Network, Liberty Hill Farm has received the Gold Barn Award, given in recognition of chefs who are exceptional partners with Vermont farmers. Each time you stay at the farm there is bound to be some of your favorite dishes served and some new ones to savor!
Guests Gather Around the Large Dining Room Table for Family-Style Meals
The farm breakfast, served at 8 AM, features pancakes, eggs and homemade sausage with hot-from-the-oven coffee cakes and muffins, is appreciated by all our guests–but the breakfast item that really gets rave reviews morning after morning is the baked oatmeal. So simple, so filling, so good for you!!
Dinner at 6!
Dinner at 6 PM dinner 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 activities. A typical meal includes homemade breads, 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.