Foraging the Farm

Last September we collaborated on a Foraging Class that included a four course wild food tasting menu with local chef Ben Walmer. It was so well received that we promised to forage again in spring!

foraging

Learning about wild edibles, and the sustainable way to harvest them, gets you out into the woods and fields, focusing on the myriad types of green and woody things around us. Perhaps foraging won’t make a dent in urban food desserts anytime soon. However, the change in mentality, the idea that healthy food doesn’t have to be expensive or come from a fancy store, is a big leap in the right direction.

Someone pointed out to us that our foraging class was scheduled for Memorial Day weekend, so by popular demand we have moved it to the following Sunday, June 5. We’ll take you on a walk out onto the farm, talk about wild edibles, and show you what’s popping up right outside our own backdoor.

Be prepared to eat tasty bites! BYO…http://www.shopcherrygrovefarm.com/product-p/cl-hs16.htm)


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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