The Silo at Hunt Hill Farm

  • Click here for cooking classes, special wine dinners, custom classes, and corporate team building class registration and information.

  • Custom cooking classes, shopping, tasting, museum tours, slide shows, and gallery talks are among the offerings for groups and tours visiting Hunt Hill Farm.

    Located in the Litchfield Hills of western Connecticut, Hunt Hill Farm has been the location of the Silo since 1972 - a combination cooking school, art gallery, and gourmet kitchenware/food store. Now operating under the auspices of the Hunt Hill Farm Trust as a non-profit organization for preservation, the farm is also host to the Skitch Henderson Museum and Hunt Hill Farm Land Preserve.

    Events at the Silo

    From corporate team-building classes, bridal and baby showers, and private functions to meetings, bus tours, and birthday classes – for children and adults - we’ve done it all! Let our experienced staff work with you on creating the perfect event here at our one-of-a-kind location.

    To set up an event at the Silo, please, contact
    “” “Kim”, or please call (860) 355-0300.




    New Milford, CT - Roxbury resident, and well-known cookbook author-illustrator and instructor, Susan Gold Purdy, will exhibit recent paintings beginning on April 16, 2016, in The Silo Gallery at Hunt Hill Farm, 44 Upland Road, New Milford, CT.  The gallery is opened to the public Wednesday through Saturday, 10 – 5 pm; Sunday 12 – 5 pm.

    Purdy’s art, primarily drawn from nature, represents a search for abstract patterns that lie within the realistic image.  “The vision that catches my eye lies somewhere between the surface of objects and just beneath it, in complex layers of light, color, pattern, and design. I try to use the interplay of movement, line, and hue to create paintings that are abstracted from,but related to, visual reality,” she says. 

    “Susan was one of our first cooking school instructors here at The Silo, and she is a wonderful example of how a love of land and food can shape a fascinating life and inspire others. We are thrilled to have her back for this show!” said Marie O’Neill, Co-President of the Hunt Hill Farm Trust Board.

    Latest from HHF


      Recipe from Anne Gallagher

    • One large cucumber sliced into thin rounds (1/8 inch)
    • One medium red onion sliced into thin rounds (1/8 inch)
    • Two tablespoons fresh dill
    • Umeboshi vinegar
    • Sea salt or kosher salt
    • Organic canola oil
    • Wakame

    • Peel cucumbers if outer skin is very tough or not garden grown, cut into thin rounds.

    • Slice onions into thin rounds or thin half moons.

    • Layer onions and cucumbers.

    • Sprinkle with dash of sea salt, vinegar and dill.

    • Continue alternating the vegetables and seasonings.

    • Press lightly, meaning place a heavy object supported by a plate on top of the vegetables.

    • Before serving add chopped wakame and toss in olive oil to coat.

    • Garnish with fresh parlsey and daikon or radish.

    Asparugus Soup


    From Ruth and Skitch’s, Seasons in the Country Book

    This soup takes very little time to make, is wonderfully satisfying, and was Ruth’s mother’s favorite.

    3 12-ounce jars of white asparagus

    2 tablespoons (1 1/4 stick) unsalted butter

    3 tablespoons all-purpose flour
    4 cups chicken broth


    6 sprigs of fresh dill

    Paprika crispbread (see in recipe below)

    Drain the liquid from the asparagus, reserving 2 cups.

    Cut the top off the asparagus.

    Reserve stalks for another meal and set liquid and tops aside. (Or, if you want a heartier, more filling soup, cut the spears in thirds and use the entire asparagus.)

    Melt the butter in the top of a double boiler over hot water. Add the flour and whisk until mixture thickens, about 1 minute. Gradually whisk in the broth and reserved asparagus liquid and salt to taste.

    Continue to cook, whisking often, until mixture is thick, about 5 minutes. Add the asparagus and remove pot from heat. Let stand until asparagus is warmed through, about 2 minutes.

    Serve garnished with sprigs of dill.

    Pass paprika crispbread on the side.

    Serves 6

    Paprika Crispbread

    1 baguette French Bread

    2-3 tablespoons unsalted butter, softened

    Hot Hungarian paprika

    Slice the baguette into thin rounds. Butter each round and sprinkle lightly with paprika. Place rounds in toaster oven until very crisp.

    Serve with asparagus soup.

    Serves 6


    Roasted Buttermilk-Rosemary Leg of Lamb


    Serves 8
    1 7 1/2 pound leg of lamb, trimmed, with bone in

    1 lemon, cut in half
    6 cloves garlic, peeled and bruised
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    8 large sprigs fresh rosemary, or 1 tablespoon dried
    1 quart buttermilk
    2 tablespoons (1 1/4 stick) unsalted butter
    10 shallots, peeled and finely chopped
    1 teaspoon chopped fresh marjoram, or 1/2 teaspoon dried
    12 medium mushrooms, halved
    Fresh mint sauce (see recipe, below)

    Rub the lamb with lemon halves, squeezing the juice as you rub. Then rub with 1 or 2 garlic cloves and sprinkle with salt and pepper.

    Place lamb in a large ceramic crock or a large, heavy plastic bag.

    Add remaining garlic, rosemary, and buttermilk to crock or bag and cover or seal tightly.

    Marinate 8 hours (turning often if in a crock; if in a plastic bag, squeeze the liquid around the lamb often).

    Preheat the oven to 325* F.

    If you are using a convention oven, which we prefer for this recipe, preheat it to 300* F.

    Remove the lamb from the marinade and place it on a rack in a roasting pan. Pour marinade plus 1 cup of water into the pan.

    Roast until the internal temperature registers 155* F. on a meat thermometer, about 2 1/2 hours (2 hours in a convection oven).

    Let rest 15 minutes before carving.

    Meanwhile, melt the butter in a medium saucepan.

    Add the shallots and cook until soft, about 2 minutes.

    Add the marjoram and the mushrooms and cook 3 minutes more.

    Carve and serve the lamb with the mushrooms and fresh mint sauce on the side.

    Fresh Mint Sauce

    4 tablespoons chopped fresh mint leaves
    1/4 cup hot water
    1/4 cup sugar
    3/4 malt vinegar

    Combine the mint, water, and sugar in a small bowl.

    Stir until sugar is dissolved. Cool, then stir in the vinegar. Serve at room temperature. Makes about 1 cup