seasonal

What is The Great Meadows Cow Parade?

It is Our Biggest Event of The Year!

Everyone here at Cherry Grove Farm hopes you can make it out to our Great Meadows Cow Parade event on November 6th from 12-5 pm. The event is to help shine light on all the great local food, fun and music we have here in New Jersey, and to provide a fun time for friends and families. Come out and enjoy our farm and taste your way through our farmstead cheeses; savor Jammin’ Crepes newest tastiest creations; warm up with Purple Cow’s Soups; experience new cheese pairings with Jersey Jams & Jellies; enjoy a sweet treat from Charley’s Organic Toffee. In addition, the kids can have fun with the 4-H club of Mercer, face painting with Christina and Science Seeds farmstead science experiments! Take a ride on our hayride or the 4-H clubs Goat Cart. You can even take part of the Farmers Against Hunger’s Farmstead Raffle full of giveaways and coupons. Don’t miss the full farm experience as we celebrate and thank our dairy herd for providing us with the most wonderful grass-fed milk to make our farmstead cheeses. Cheer on the procession as our herd marches through the scenic organic fields, concluding their parade in our milking parlor. We hope to see you all there!

 Thank you to all of our vendors!

A Match Made in Heaven

Of all the many things we love about fall, figs rank very high, especially since cheese and figs go so wonderfully together. Figs were spotted last Saturday at the West Windsor Farmers Market and probably in the next few weeks you will find more and more of them (to discover farms that grow figs in your area, check http://www.localharvest.org/)
The following recipe works great with our Buttercup Brie and Toma.

Herb Roasted Figs (adapted from David Tannis)

Serves 6
Avocado or olive oil spray, for the roasting pan
24 ripe figs, halved
1/2 cup fresh orange juice 1 Rosemary sprig Lemon juice to taste
1 tablespoon chopped nuts (almonds, walnuts, cashews) for garnish

Preheat oven to 375°F.

Oil-spray a heavy baking dish that can fit the figs snugly. Arrange the figs in one layer, cut side up, and pour orange juice over them. Place the rosemary sprig between the figs.

Bake until figs are tender and liquid is slightly syrupy, about 20 minutes.

Transfer the figs to a serving platter. If the pan juices are too thin, transfer them to a sauce pan and boil for a few minutes until reduced (it is a good idea to roast them in a dish that can go from oven to stove). Dip a wooden spoon into the reduction. If the juices cover it with glossy syrup, it’s ready. If not, boil a couple more minutes and try again.
Add a few drops of lemon juice to the syrup to brighten up the flavors. Drizzle the syrup over the figs, sprinkle with nuts and serve warm as a dessert.  

Cherry Grove’s Farmstead Cheese All Paired Up!

Thanks to our Cheesemakers we have a wonderful seasonal pairing chart listed below for your everyday use. Winter, spring, summer, or fall there is a simple pairing option that are all easily found right at your local farmers markets. See our “Calendar” link on the navigation bar to see what markets we participate in.

Printable PDF Version



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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