Homestead Classes

Homesteading: a lifestyle of self-sufficiency, characterized by subsistence agriculture, home preservation of foodstuffs, and the small-scale production of textiles, clothing, and crafts for household use or sale.” 


Click here to see the full calendar of upcoming classes and events.

Foraging the Farm

Join us on a walk deep into Cherry Grove Farm to find wild edibles as they ‘spring’ from or ‘fall’ to the ground.

From syrups and shrubs to salads, stews, and vinegars, the uses for edible wild plants are endless. We’ll show you how to identify some of the more common of these, and turn them into tasty bites and drinks. You’ll go home with recipes and the know-how to dig up your own dinner.

Be sure to bring your walking shoes and your favorite beverage! 

Price: $65 per person
Click here for dates and registration.


Preserving with Salt

When you hear the word “preserving”, most people think of jams and pickles – and water-bath canning. Salting (along with smoking, oiling, and drying) is one very effective old-fashioned method of preserving food that is often overlooked.

Learn to preserve herbs, lemons, and more in the last of our hands-on Homesteading series. You’ll take home our signature class folder with recipes and methods, and a jar of preserved product to enjoy.

Price: $65 per person
Click here for dates and registration.



Back to classes

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