Chaseholm Farm is a family dairy in Pine Plains, NY. It’s current generational incarnation is a collaborative sibling effort, Sarah milks the cows and manages their pastures while Rory turns their milk into cheeses. The cows are rotationally grazed from May-November and are fed dry hay and alfalfa/grass baleage during the winter months. Everything that we feed the cows is non-GMO and this year we raised organic ear corn to feed as a pre-milking treat. There are about 30 cows in milk and they are a colorful crew of Jersey’s, Holsteins and Brown Swiss. We believe in the benefits of grass based dairy products and milk in its raw state so we make high quality clean milk and keep a somatic cell count below 200,000 (usually more like 100,000) that gets tested three times per month. Our Jersey cows provide added butterfat and protein so you should taste the sweet and creamy difference when you drink our milk and eat our cheeses. Cheeses are made all year round and we offer both raw and pasteurized styles, all rooted in French tradition. Rory and Sarah get excited about the idea of imparting high quality nutrition and flavors that are particular to the land that they grew up on.
Remedy Farm is the combined home of a small vegetable, herb and fermented foods business and a growing Nutritional Therapy practice. In the field we cultivate four acres of the Chaseholm Farm dairy in Pine Plains NY. We grow vegetables for winter storage and lacto-fermentation as well as medicinal and culinary herbs. We use holistic practices and avoid chemicals in order to produce high quality food and healing herbs. In addition to fresh produce, Remedy Farm offers a seasonal range of raw, lacto-fermented sauerkrauts. In 2014 our produce and sauerkraut are primarily available Saturdays at the Chaseholm Farm Store and through the Sparrowbush Farm winter CSA. Sauerkraut is available at the Saturday farmers market in Hudson NY.
Camphill Bakery: Begun more than 50 years ago in the fledgling Camphill Community near Copake, NY, the Camphill Bakery is a dynamic attempt to bring a kind of social interdependence into the craft of baking and also into the role of a bakery within a local food economy. The bakery has always been home to the loyal and passionate efforts of many bakers inspired again and again by the sacred quality of the bread offered to the table of another. Generations have passed through our shop. Our youngest and newest crew member joined us only a few months ago, while our most experienced baker has been practicing her craft for more than 39 years.
Our work with and for people with special needs is based upon the active affirmation of the dignity, spiritual integrity and valued contribution of each individual. As many as twenty bakers work throughout the day- some rising early, some coming in late – to make bread, rolls, cookies, biscotti, granola, and pasta for delivery within the community and also to stores, farmers’ markets and CSA’s in the region.
In our striving to work holistically with each individual, as a complete and integral being regardless of any outer manifestation of disability, we have found it essential to have access to work which is, in itself, a complete process – not broken or abstracted into small assembly-line tasks which have no contact with the process of creating as a whole. Our bakery is built around this image of the complete process: from grain grown to loaf offered.
At Gansvoort Farm, Jennifer takes pasture management seriously, given the important role healthy soils play in overall flock health. She uses intensive rotational grazing for her flock of 55 Icelandic cross-ewes and their lambs so they are always on fresh, clean paddocks, with access to shade and fresh water. Although not organically certed, her flock is 100% grassfed, eating the diet that nature designed them for, and producing a tender, mild, high CLA and omega-3 lamb product.