cherry grove

Cherry Grove Farm News – Spring 2012

 

Hard to believe, but our “winter break” is almost over. Every winter, during the cows’ last months of pregnancy, we give them and ourselves a break from milking. We spend January and February recouping, reorganizing and even resting a little.  And now is the time to kick into gear…new calves are being born, their moms are giving milk and we are making cheese again…

The first baby girl of the season was born about two weeks ago. Interestingly enough, her mom was the first baby girl of her own season a couple of years ago.  We were touched by the warm welcome she received (51 “likes” on facebook!). The expecting moms congregate in the barn outside the store and if you’re lucky you can even witness a birth.  The babies are in what used to be the goat barn. Come by and say hi!

Samuel Kennedy, Cheese Maker At Cherry Grove Farm

Sam, our cheese maker announced Friday March 9th as The official first day of cheese making. He’ll start with a few wheels at first and as the milk flow increases he’ll be making more and more…

Jersey Calves 2012 At Cherry Grove Farm

Kelly is training the young cows to get milked. If you come around 3:30 pm, there’s a good chance you will see him in action.The rest of the time he is running around birthing and taking care of the calves.

Soon we and the cows will all settle into the rhythm of another busy season on the farm… hope you can come and share this wonderful experience with us!

Local & Grass-Fed + a recipe

At Our Farm Store Now!

Stop by our Farm Store and take advantage of this wonderful grass-fed ground beef sale, while supplies last.  Locally grass-fed beef is usually much more expensive than the ground beef you can get from the supermarkets, because it locally raised and fed the right way off organic certified pastures.

This Sale Ends: April 14th 2012 – Stock Up While You Can!!

Stock your freezer up for the New Year! Eat right, eat local, and know where your food comes from. Please enjoy our fast and delicious recipe below for a local, stove top, beefed-up Mac and Cheese.

Locally Beefed-up Mac and Cheese 

Created by Our Cheesemaker Samuel Kennedy

1 onion, diced
1 tablespoon olive oil
1 cup Jersey Fresh Tomatoes, chopped (available at the Farm Store)

1 package Cherry Grove’s grass-fed ground beef (available at the Farm Store)
1/2 pound Severino elbow macaroni (available at the Farm Store)

4 tablespoons butter
2 eggs (available at the Farm Store)
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard (optional)

10 ounces your favorite Cherry Grove Farm Cheese, shredded (available at the Farm Store – we suggest Garlic Peppercorn Jack or Herdsman for a kid friendly meal or impress your friends by using Toma mixed with some Havilah )

In a heavy sauté pan, sauté the onion until translucent, add the beef and a little salt and break down with a fork until browned and fully cooked. Add the tomatoes and cook for about 5 minutes. Set aside.

In the meantime, in a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Fold in the meat- tomato mixture. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy – Enjoy your locally Beefed-up Mac and Cheese.

 

Thank You!

Winter time is here. All of our fall time classes are over, our grilled cheese weekends are coming to an end, and most importantly our girls (cows) are pregnant and dried off for the winter months. This means as a farm we get the chance to improve on any projects that are in the works and also a perfect time for our cheese makers to get a little time off. Being a part of a seasonal operation that treads lightly on the animals, employees, and the land, shows all of  us here how things should be.

All nine of us, the staff at Cherry grove Farm, would like to take this time to thank all of the girls (cows) that worked so hard all year walking up from the back fields to give us milk twice a day; to our wonderful loyal customers that stop in once a week if not more to support their local farm/farmer; and to our two very hard working cheese makers who hit their goal this year of making 45,000 pounds of handcrafted farmstead cheese for the surrounding areas.

Happy Holidays & Thank You All For Such A Successful Year!

After Waiting Eight Long Months….

We Are More Than Proud To Announce This Seasons Havilah Has Just Been Released In Our Farm Store!

Don’t wait too long to come out to the farm to try this mouth-watering grass-fed Italian Alpine style cheese (we just might run out).

What This Seasons Havilah Tastes Like…

The first taste that comes to mind is the pineapple notes that go right to the back of your tongue to start this mouth-watering effect, secondly
you taste the rich flavors of an Asiago combined with a sweet caramel note. Add in the hard texture and the bright
golden hue of the paste, and this cheese is a dream come true! Stop by the farm this week to try some on our sample board and stock-up for the holidays!

 


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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