Shared Memories

CookbookWhen I was a little girl, my favorite place to be was my grandma’s kitchen. I can still remember the ever-present smell of garlic and butter, herbs and dust. Her refrigerator was a frightening hodge-podge of smelly cheeses, strange fish, and homemade pepper jams and relish. I would spend hours standing on a stool grinding seeds and spices with a mortar and pestle, making spice concoctions that likely made no sense whatsoever, while she rolled out fresh pizza dough and sipped burgundy.

The best part of my grandma’s kitchen, though, was the wall of cookbooks. Small pictureless paperbacks on Chinese cooking. Massive colorful tomes full of Italian olive groves, or the streets of Paris. Julia Child classics and brand new Emeril Lagasse. Whole series of books that covered cooking around the globe, from one end to the other. And it wasn’t just books – stacks of Bon Appetit and Gourmet Magazine piled up around the dining room, just waiting to have their recipes ripped from the pages and stuffed into envelopes, and cards, and care packages.

My grandmother didn’t just amass recipes; she shared them. And every time I sneak a peek at the donated cookbooks threatening to overflow their home on the bottom shelf in our farm store, I think of her and the love she spread through food, and I wonder where each of these books will end up, whose kitchen they will call home. Because it’s not enough that we have this knowledge and love of animals, and farming, and food – we want to share it, too.

 

Need new inspiration for your dinner table? Come check out our second-hand cookbooks, donated by members of our community and sold to benefit “Farmers Against Hunger”.


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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