We are thankful to have been taking a little time to slow down a bit after a not-so-quiet winter that never really materialised. Time to recharge the batteries a little and to think ahead to the coming season. Piglets and chicks will be here towards the end of April and spring is springing although there is, of course, time for winter to reappear before we say our final goodbyes. Plans are being h[...]
Ever just want to pick up dinner and simply reheat it?..call Mimi. Want to catch up and relax with friends but don't want to spend all day cooking?...call Mimi. Check out our new dinner to go ideas here and talk to Mimi about choices you might like. Order by Tuesday for Friday or weekend pick-up. Cakes and desserts?...we can help with that too...check out some tempting ideas here. Please contact M[...]
(photos: Karen Yau Østensjø) Our autumn ones sold out so we're delighted to have Maxine Bédat and David Hieatt back at the farm again in July for their inspiring and practical workshops: 'Finding your 'why', creating a successful company with a mission' and 'How to build a great brand with very little money'. These workshops are perfect for anyone thinking of starting (or who has recently start[...]
Reservations are full the dinner. Please see here for other Hudson Valley venues where Hank's beans feature during January. The Hank's X-tra Special baking bean was rediscovered by one of the founding supporters of the Hudson Valley Seed Library whose father, Hank, grew them every year and passed harvested beans to his neighbor Flossy. Back in the day Flossy reputedly made the best baked beans in[...]
This year has passed so quickly and we are already planning for the next one which we know will be busy and exciting. First, though, we will celebrate the holidays and spend time with family and friends. As ever, thank you for your interest, support and encouragement. We would like to try to make your lives easier at this busy time of year and have come up with some delicious items to serve to yo[...]
How can we make your Thanksgiving a little easier? We are thinking you might like to choose a few items from our menu (below) to help spread the workload and let you spend more time with your family and friends. Orders need to be in by 7pm Tuesday 17th please Bread, of course choose between a sourdough boule, a loaf tin or sourdough rolls, caramelised onion focaccia or herbed focaccia any of w[...]
In the first days of October, as part of our recent brand building workshop series, we welcomed Maxine Bédat to the farm. Maxine is co-founder of Zady, a lifestyle company driven by a thoughtful mission to re-envision the future of fashion. The workshop covered how to take ideas and build a company with values, transparency and sustainable practices. In her own words here are Maxine's reflections [...]
Co-written by Mimi and our friends Anja & Jen, DO Preserve will be a simple and easy guide to preserving fresh produce. The book will be published by the DO Book Company and feature this great cover by James Victore. We will have the book for sale in our farm store, hopefully in May 2016. More news will feature here as it happens.
It's been a busy Autumn season already. The farm kitchen and bread baking have been in full production, the store is fully stocked with home made preserves, ice cream and Made In Ghent pasture-raised chickens and eggs.In time for the Columbus Day Holiday weekend we have new stocks of sausages (sweet & breakfast), three types of bacon and various delicious cuts of pork including ribs, roasts, c[...]
Authenticity, transparency and sustainability have become central themes for many businesses and brands. So how do you stand out from the crowd when everyone is talking about the same things? The answer lies in planning and executing a brand plan that is so consistent, innovative and true that it becomes the new standard in it’s category regardless of size. This workshop will provide valua[...]