Latest News from the Farm

Happy Fourth!

Wishing everyone a beautiful Fourth. Celebrate with joy.

The farm store is closed on Saturday the 4th so our staff can be with friends and family. We are open Friday, 10am to 6pm and Sunday, 10am to 5pm. Come in for a relaxing walk on the farm.

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Dad deserves the best!

We have some great Father’s Day gifts in the farm store!

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The shelves are stocked with Bacon Marmalade, Yong’s Hot Sauce, Bill’s BBQ Sauce, Victory Pickles, Organic Popcorn, Grass-fed Grilling Books, and delicious whey-fed pork for the BBQ.

Come in and make Dad a custom basket of goodies. We can help you choose the perfect combination of locally-made artisan foodstuffs.

2nd Annual Grass-fed Barbecue This Saturday!

grass-fed-bbq-website-banner_2015_02Come celebrate our pastured meat at the second annual Grass-Fed BBQ!

It will be a day of fun and food, featuring pasture plates of spit-roasted bbq pork sandwiches with sides by guest chef Doug Duda of DudaQ, desserts by The Gingered Peach, and beer by Flying Fish Brewing Company.

Lounge on the grass and listen to tunes by Slowey & The Boats (on stage 11:30 am) and The Barn Owls ( on stage 2:30 pm). Chef Rachel Weston will demo recipes & sign copies her new cookbook “New Jersey Fresh.” There will be hayrides and farm games for the family, farm tours & iron forging demonstrations – and more!


Join us for tons of sustainable fun!   $10.00 entrance fee per car.
Beer proceeds to benefit Pinelands Preservation Alliance.

Summer Flower CSA comes to Cherry Grove Farm

On Tuesday, May 26th, we will receive our first Blossom Hill Flower Shares. If you have not yet signed up, please do! As they say, a picture is worth a thousand words…

CSA 2015 Card (2)

Fresh Faces on the Farm

‘Tis the season of more milk, more cheese, farmers markets, family picnics, and farm events. A time of year when the farm gets very busy and we look outside the fence for summer help, for the arrival of new faces with a hankering to learn about and work on the farm.

Each year we are tickled to find a fresh crop of young people who are concerned about the food they eat and want to understand where their food comes from. Farms like ours rely on these new faces, fresh enthusiasms and perspectives. This refreshing influx of eager new recruits coincides with the spring rebirth of the farm… new grass, new calves, new lambs, and revitalized energies.

As with any business, continuity is important. We want to our customers to know us. We need to pass along our knowledge and see our summer people come back year after year, learning more about the farm, working in new areas, and passing their enthusiasm on to our customers and the years’ fresh faces.

It’s all a cycle. A pink-cheeked new summer marketeer becomes next year’s returning summer hire who knows the ropes, helps train new people, and passes their confidence on to the fresh recruits.

The bonus for our full-timers who toil year round? We see our farm through fresh eyes every spring and summer.

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Look for our 2015 summer marketeers at the farm store and our farm markets throughout the summer!

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1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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