Comfort food served family style!
Beth’s Home-Cooked Meals
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 member of the VT 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. 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.
Family-Style Meals
Guests gather around the large dining room table for sit-down, family-style meals that emphasize fresh, local ingredients. A sumptuous country 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.
Seasonal Sample Menu
Breakfast 8am
Juice
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
Dinner 6pm
Maple Cranberry Chicken
Raspberry Rhubarb Sauce
Rice Pilaf with Wild Leeks from Liberty Hill Farm
White River Fiddleheads seasoned with Maple Garlic Sugar
Carrot Soufflé
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
Liberty Hill Farm Recipe of the Month:
Beth tries to incorporate seasonal ingredients in her menu, depending on what is available from local farmers. Each time you come there will be some of your favorites, and some new favorites to savor!!
Beth's Baked Oatmeal
The big farm breakfast with pancakes and eggs and home made sausage with my 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!! So simple, so filling, so good for you!! I love serving my guests Healthy, Happy meals!!
1 1/3 cups oats (must use old-fashioned, steel cut, never use quick oats)
1/4 cup brown sugar or maple sugar
1 apple peeled and diced
1/3 cup dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons melted butter
2 cups milk ---- for best flavor and nutrition use whole milk!! ;-)
Stir together in oven proof bowl, Bake at 375 for 45 minutes. Serve in bowls with milk.
Enjoy a hearty breakfast to get the day off to a great start!!
