After a full summer and a packed Labor Day weekend we stepped back briefly to regroup. When the store and kitchen reopened, hours shifted to match the season and the crew. Current hours for the farm store and kitchen are always listed under Our Store so you can plan a visit without guessing.

Easter on the calendar moves each year, but the kitchen rhythm stays the same: spring herbs, eggs from the laying flock, and sides that make room for both a formal dinner and a casual Sunday. We post the seasonal menu ahead of the holiday so you can order early.

A short film captures a year at Little Ghent: morning rounds in the fields, dough in the bread kitchen, and workshops when the barn is full of light. Many hands have shaped this place, and the film is a thank-you to everyone who has worked alongside us on the farm and behind the camera.

Andrew Chiappinelli, chef and owner of Grazin Diner in Hudson, NY, talks about how he cooks with our Animal Welfare Approved eggs week in and week out. The Q and A covers sourcing, brunch service, and what he looks for when the delivery arrives from Little Ghent.