Cabot Cookbook

We’re so happy to have been included in “The Cabot Creamery Cookbook: Simple, Wholesome Dishesfrom America’s Best Dairy Farms.” The Village Voice wrote this article on it back in 2015 with a brief piece about us!

Each of the sixteen farm families profiled in the book has shared at least one recipe. The dishes included are simple instructions for meals served to family, friends, and farmworkers. Given the nature of the industry today, many of the farmers operate side businesses like bakeries, dairy stores, catering operations, and bed-and-breakfasts.

Liberty Hill Farm in Rochester, Vermont, has one such side business. There, husband and wife Bob and Beth Kennett — and now sons Tom and David — offer farmstays for overnight guests, in addition to milking 110 cows, raising replacement milkers, and breeding bulls. They won the award for 2013 Vermont Innkeeper of the Year for their bed-and-breakfast. “She has huge spreads for breakfast and dinner of really great food,” says Martinez (Cabot spokesperson). “And she has a turkey pot pie and I always knew of pot pie as having a pastry crust, but actually in Vermont, they use biscuits for their pot pies. So that’s a thing that’s a little different.”

Much of the fare is typical of New England (such as Beth Kennett’s biscuit-topped pot pie), but with diverse backgrounds, the assortment is wide. One Polish farmer submitted old family recipes for pierogi and cookies. Farmers from Vermont incorporate maple syrup into recipes like maple cheesecake and cinnamon maple rolls.

—We’re very happy to have been mentioned in this, and many other articles over the years. We love giving our guests an unforgettable experience, from the food they eat to the activities they join!

To read the entire article and hear some more about our amazing co-op partners click here.