Cow Parade 2015

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photos by Felicia Perretti

There’s nothing quite like a good ol’ fashioned farm party, and the return of The Cow Parade did not disappoint. With food and drink by The Feed Truck and Flying Fish Brewery (in partnership with the Stony Brook Millstone Watershed Association); face painting by the talented Lawren Alice, and live music by Jet Weston and his Atomic Ranch Hands, this community festival hosted the best the area has to offer.

The purpose of the event was to bring the community to the farm, not just for a good time, but to teach them about farming, nature, and sustainability. From bulls to bees, there was no shortage of topics on which to education. The Master Gardener’s Program teamed up with local 4-H, The Pollinator Project, and Yellow Bee Honey to talk about pollination and the importance of honey bees. Emma Morrow spun wool into yarn while her husband, Jake, demonstrated the elegance of drayage. Hay rides gave visitors a unique perspective of the farm, and a chance to connect with our farmers.

Keeping in the theme of sustainability, the first annual Cake-off provided a chance for locals of all ages to show off their baking skills, with their confections sold to eager sweet tooths to benefit the farm cat fund. The contest was judged by Joanne Cannady-Brown of The Gingered Peach, governor-hopeful Titus Pierce, and our own Professor (and farmer) Ashley Shaloo, and the entries included such surprising ingredients as bacon and butternut squash. And the winner? It was a tie! Scott Melman and sisters Raina and Alana Pahade share the honors of winning the big prize, and their names are the first to be etched onto the golden trophy.

How did it end? With a bonfire and artisan s’mores kits from Mecha Chocolate, and a sunset jam session with guitars, voices, and even a fiddle. Join us this year, won’t you?


 

 

 


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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