Comfort Food at Its Finest

Beth takes home-cooking to a wholesome new level. So much so that Gourmet magazine devoted an entire feature to Liberty Hill Farm.

She’s a proponent of the fresh food movement—a predecessor of the farm to table movement. As guests soon discover, the delicious dining experience is central to the farm stay.

Beth uses fresh ingredients in all her cooking and features locally grown produce as it becomes available season to season. As a Cabot Family Farm owner, she includes Cabot dairy products like creamery butter, aged Cheddar, sour cream and yogurt in many of her recipes. She describes her cooking as a modern twist on her grandmother’s recipes.

Guests gather around the large dining room table for sit-down, family-style meals. In between bites they ask for recipes or, better yet, copies of the Cabot Creamery Cooperative Cookbook.
Liberty Hill Farm & Inn is a Gold Barn Award member of the Vermont Fresh Network, given in recognition of chefs who’ve cultivated exceptional partnerships with Vermont farmers. Beth’s handiwork has been glowingly written up in Gourmet, Travel and Leisure, Yankee, Family Fun, The New York Times, Boston Globe, Vermont Life, and seen on Good Morning America, Boston Chronicle and more.

Begin with Breakfast

The full farm breakfast features pancakes, eggs and homemade sausage with hot-from-the-oven coffee cakes and muffins.

But it’s the baked oatmeal that gets our guests’ rave reviews. Help yourself to all the delicious options. After all, you’ve got a full farm day ahead of you and you’ll need the fuel.

Finish with a Feast

Our dinner includes homemade breads, fresh vegetables and salad, a main course, and a fresh baked dessert.

A guest favorite is the chicken potpie, which is served with carrot soufflé, green beans, mashed potatoes and biscuits. Good, wholesome food and hearty laughter abound at the dining room table.