One of the best parts of Farm Camp is exploring where our food comes from!  Not only do we get to harvest vegetables and fruit from the garden every day, but we also get meat, eggs, and dairy products right here on the farm as well.

Today we made homemade ricotta cheese with help from our chef, Chris.  We used cow’s milk to make it, and with the help of Jessica, our livestock manager, we learned all about the science behind the milk and the cooking process, especially the difference between the curds and the whey.

We used our homemade cheese for the baked ziti that we enjoyed for dinner, along with sauteed swisschard and kale from the garden.


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Marissa Shadburn

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