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.