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About Our Farmers......

Old Chatham Sheepherding Company provides us with cheeses for our cheese platter and sheep¹s milk ricotta cheese and yogurts for cooking. Tom and Nancy Clark graze 1,200 East Fresian crossbred sheep on 600 acres in Old Chatham.

The Coach Farm in Pine Plains, New York, makes our farmstead goat cheese. Farmers Miles and Lillian Cahn have more than 800 Alpine dairy goats and have won numerous national and international competitions. They learned from a native of Provence named Marie-Claude, who stayed with them for two years to teach them her artisanal methods.

Skate Creek Farm, a veal and pork producer in western New York, is owned by Amy Kenyon. Kenyon is also the project coordinator of Meadow-Raised Meats, a cooperative of family-owned farms in the Leatherstocking, Catskill and Finger Lakes regions that allow their animals to graze (rather than feeding them grains and feeds.) Grass-based diets make for healthier animals with meats that are lower in saturated fats and higher in vitamins and good fats such as Omega-3 fatty acids and CLA.

Pleasant Valley Farm uses certified organic methods to farm 8 acres in Argyle, New York. Owners Paul and Sandy Arnold provide us with seasonal berries, herbs, lettuces, beets, carrots, root vegetables and other fine, handpicked legumes.

Saratoga Apple in Schuylerville has a diverse orchard with heirloom and rare apple varieties, peaches, plums, nectarines, sweet and sour cherries, tomatoes, pumpkins and cantaloupes, herbs, corn and cider.

Elihu Farm in Valley Falls, New York, is a 150-acre lamb farm owned by Mary and Bob Pratt. They raise their animals for meat and fleece as naturally as possible, grazing them on pasture and hayfield.

Sunset Hill Farm in Newport, New York, provides us with our baby salad greens and braising mixes. Farmers Will and Debbie Sherman eschew pesticides and extend the natural growing season in upstate New York through the use of greenhouses and hydroponics.

New Minglewood Farm in Greenwich provides us with greenhouse grown sprouts and heirloom tomatoes. Owners Chris Lincoln and Tammara Van Ryn specialize in safeguarding varieties of vegetables in danger of extinction.

Mountain View Red Deer Farm owner Steven Farris raises red deer, a type of American elk, on an 80-acre farm in Hill, N.H. The deer are harvested humanely between the ages of 18 and 30 months and the meat is dry-aged for 10 days to increase tenderness before being vacuum-packed for air shipping.

Stone Church Farm in the lower Hudson Valley provides us free-range, antibiotic-free chickens, pheasants, turkeys and other birds, as well as varieties of heirloom livestock such as the Tamworth pig.

Dine¹s Farm in Rensselaer County provides us with antibiotic and hormone-free poultry and rabbits. They pasture their animals and process them in a state-of-the-art onsite facility.

Sunrise Mountain Buffalo Ranch in Cambridge, New York is owned by Kenny Lohr and Diane Feduniac. They turned a 200-year-old 200-acre cow, sheep and turkey farm over to buffalo in 1997. None of the animals are treated with hormones or antibiotics.

Jurgielewicz Duck Farm in Moriches, New York provides us with our duck breasts. The family producer allows its birds to range free.

Balet Flowers & Designs, owned by Sue Balet in Malta, New York, provides us with rustic and Victorian fresh-cut flowers during the growing season.

Thistle Downs, owned by Milton & Mary Ann Rodewald, grass-feeds chickens, ducks, geese, pigs, sheep and cows in Greenwich. They believe in restoring and preserving land through holistic, "beyond organic" practices.