GOSHEN — Sarah Griswold, Blueberry Hill Inn’s winter chef, might be new to Vermont, but she’s been cooking like a farmer since she was a child.
Griswold grew up on a sheep farm in Danbury, Conn. There, she ate from the garden, canned her own fruits and vegetables, and learned to cook with food she grew herself. In the summertime, she worked with her uncle, who had a catering business based in Rhode Island.
“I’ve loved it since I was little,” she said.
The full text of this article is only available to online subscribers.
Are you an online subscriber? Click to login.
Click here to learn more about our subscription options.
If you have a print subscription, you can now add an online subscription at no additional charge! Just email us with your name and mailing address to set it up.
