Farm Photos

  • We have fresh hams available for your Easter dinner! Humanely raised, free-range, whey-fed pork. Pick one up in our farm store or at the Growfood Northampton market on Saturday or the Schenectady Greenmarket on Sunday. Limited quantities available. All hams are about 5lbs. Yum!
  • A NOTE ABOUT CURRENT MILK QUANTITY

As a year-round dairy farm, we strive to have calving spread out over the course of a few months. This is what makes it possible to have milk 12 months of the year. Some dairies are seasonal, meaning they time calving for their herd so there is no milk production for a portion of the winter. It seems that our bulls bred our dairy cows over a very short period last year, so our calving season is quite condensed. We now have lower milk production than ever before and have too little milk to make cheese or meet raw milk demand in the farm store. There’s nothing to be done besides waiting for calves to be born, when cows start making significantly more milk and return to the milking herd. We expect calving to start in early April.

We apologize for the inconvenience and appreciate your continued support during this low-milk window!
  • St. Patrick’s Day is just over a week away. What better for your feast than a home cured corned beef from grass-fed brisket. You’ll be able to taste the rolling green pastures that our cattle call home.
Pick a brisket up this weekend so you have enough time to properly brine.

Find a @saveurmag brine recipe in our links.

Our brisket will be @pittsfieldfarmersmarket, @northamptonwintermarket and @schenectadygreenmarket as well as in the Farm Store (top right corner of the meat freezer).
  • Another artistic pig appreciation for #nationalpigday; this painting (which I’m sharing in sticker form) was done by local artist Cindy Polinsky of one of our pigs 🐷💜🐷
  • It’s #nationalpigday and our piggies play an important role on the farm. Their primary diet is whey, a bi-product of the cheesemaking process By consuming the whey, they keep it out of the drain and waterways- where, in large amounts, it could otherwise have a negative impact on the environment. Our pigs also have ample room to roam and explore, so they have the opportunity add tasty greens and bugs to their meal as well.

A local student and volunteer, Jackie, painted with wonderful portrait of some of our piglets last year.
  • Our newest little calf Crumpet adorned a special jacket yesterday.  When icy cold temperatures  immediately follow heavy rain  it can be very difficult for a cows’ coat to keep them warm. The weather went from warm and rainy, then dropped nearly 40 degrees, before those coats had a chance to dry out. 
To keep Crumpet warm until the special coat could be applied, they buried the calf in hay, which is another excellent source of warmth and also a very fun backdrop for our fashionista.
  • Our cattle herd had two new births this week. While our farmers were greeting the first calf, a second one was discovered, so soon after birth it wasn’t walking yet. Our cattle herd is such a supportive, protective, bovine community.  Some of them gathered to watch the little one build its strength to stand.
  • It’s Thursday! Which means that @berkshiremountainbakery will deliver freshly baked bread and @squarerootsfarmmass will replenish the egg supply in the Farm Store.
And if you’re in Northampton or Schenectady, we will be coming to you this weekend. So stop by @northamptonwintermarket on Saturday and @schenectadygreenmarket on Sunday for our selections of cheese and meats. 
#eatlocal #williamstownma
  • A new bull (yet to be named) joined our beef herd today.  The full Hereford bull comes to us from @averillcook. He’s very soft, mild mannered, and chonky. Our cattle was quick to greet him and excited (for a moment, at least) to see a new face.
We have fresh hams available for your Easter dinner! Humanely raised, free-range, whey-fed pork. Pick one up in our farm store or at the Growfood Northampton market on Saturday or the Schenectady Greenmarket on Sunday. Limited quantities available. All hams are about 5lbs. Yum!
We have fresh hams available for your Easter dinner! Humanely raised, free-range, whey-fed pork. Pick one up in our farm store or at the Growfood Northampton market on Saturday or the Schenectady Greenmarket on Sunday. Limited quantities available. All hams are about 5lbs. Yum!
3 weeks ago
View on Instagram |
1/9
A NOTE ABOUT CURRENT MILK QUANTITY

As a year-round dairy farm, we strive to have calving spread out over the course of a few months. This is what makes it possible to have milk 12 months of the year. Some dairies are seasonal, meaning they time calving for their herd so there is no milk production for a portion of the winter. It seems that our bulls bred our dairy cows over a very short period last year, so our calving season is quite condensed. We now have lower milk production than ever before and have too little milk to make cheese or meet raw milk demand in the farm store. There’s nothing to be done besides waiting for calves to be born, when cows start making significantly more milk and return to the milking herd. We expect calving to start in early April.

We apologize for the inconvenience and appreciate your continued support during this low-milk window!
A NOTE ABOUT CURRENT MILK QUANTITY As a year-round dairy farm, we strive to have calving spread out over the course of a few months. This is what makes it possible to have milk 12 months of the year. Some dairies are seasonal, meaning they time calving for their herd so there is no milk production for a portion of the winter. It seems that our bulls bred our dairy cows over a very short period last year, so our calving season is quite condensed. We now have lower milk production than ever before and have too little milk to make cheese or meet raw milk demand in the farm store. There’s nothing to be done besides waiting for calves to be born, when cows start making significantly more milk and return to the milking herd. We expect calving to start in early April. We apologize for the inconvenience and appreciate your continued support during this low-milk window!
4 weeks ago
View on Instagram |
2/9
St. Patrick’s Day is just over a week away. What better for your feast than a home cured corned beef from grass-fed brisket. You’ll be able to taste the rolling green pastures that our cattle call home.
Pick a brisket up this weekend so you have enough time to properly brine.

Find a @saveurmag brine recipe in our links.

Our brisket will be @pittsfieldfarmersmarket, @northamptonwintermarket and @schenectadygreenmarket as well as in the Farm Store (top right corner of the meat freezer).
St. Patrick’s Day is just over a week away. What better for your feast than a home cured corned beef from grass-fed brisket. You’ll be able to taste the rolling green pastures that our cattle call home. Pick a brisket up this weekend so you have enough time to properly brine. Find a @saveurmag brine recipe in our links. Our brisket will be @pittsfieldfarmersmarket, @northamptonwintermarket and @schenectadygreenmarket as well as in the Farm Store (top right corner of the meat freezer).
1 month ago
View on Instagram |
3/9
Another artistic pig appreciation for #nationalpigday; this painting (which I’m sharing in sticker form) was done by local artist Cindy Polinsky of one of our pigs 🐷💜🐷
Another artistic pig appreciation for #nationalpigday; this painting (which I’m sharing in sticker form) was done by local artist Cindy Polinsky of one of our pigs 🐷💜🐷
1 month ago
View on Instagram |
4/9
It’s #nationalpigday and our piggies play an important role on the farm. Their primary diet is whey, a bi-product of the cheesemaking process By consuming the whey, they keep it out of the drain and waterways- where, in large amounts, it could otherwise have a negative impact on the environment. Our pigs also have ample room to roam and explore, so they have the opportunity add tasty greens and bugs to their meal as well.

A local student and volunteer, Jackie, painted with wonderful portrait of some of our piglets last year.
It’s #nationalpigday and our piggies play an important role on the farm. Their primary diet is whey, a bi-product of the cheesemaking process By consuming the whey, they keep it out of the drain and waterways- where, in large amounts, it could otherwise have a negative impact on the environment. Our pigs also have ample room to roam and explore, so they have the opportunity add tasty greens and bugs to their meal as well. A local student and volunteer, Jackie, painted with wonderful portrait of some of our piglets last year.
1 month ago
View on Instagram |
5/9
Our newest little calf Crumpet adorned a special jacket yesterday.  When icy cold temperatures  immediately follow heavy rain  it can be very difficult for a cows’ coat to keep them warm. The weather went from warm and rainy, then dropped nearly 40 degrees, before those coats had a chance to dry out. 
To keep Crumpet warm until the special coat could be applied, they buried the calf in hay, which is another excellent source of warmth and also a very fun backdrop for our fashionista.
Our newest little calf Crumpet adorned a special jacket yesterday.  When icy cold temperatures  immediately follow heavy rain  it can be very difficult for a cows’ coat to keep them warm. The weather went from warm and rainy, then dropped nearly 40 degrees, before those coats had a chance to dry out. 
To keep Crumpet warm until the special coat could be applied, they buried the calf in hay, which is another excellent source of warmth and also a very fun backdrop for our fashionista.
Our newest little calf Crumpet adorned a special jacket yesterday. When icy cold temperatures immediately follow heavy rain it can be very difficult for a cows’ coat to keep them warm. The weather went from warm and rainy, then dropped nearly 40 degrees, before those coats had a chance to dry out. To keep Crumpet warm until the special coat could be applied, they buried the calf in hay, which is another excellent source of warmth and also a very fun backdrop for our fashionista.
1 month ago
View on Instagram |
6/9
Our cattle herd had two new births this week. While our farmers were greeting the first calf, a second one was discovered, so soon after birth it wasn’t walking yet. Our cattle herd is such a supportive, protective, bovine community.  Some of them gathered to watch the little one build its strength to stand.
Our cattle herd had two new births this week. While our farmers were greeting the first calf, a second one was discovered, so soon after birth it wasn’t walking yet. Our cattle herd is such a supportive, protective, bovine community.  Some of them gathered to watch the little one build its strength to stand.
Our cattle herd had two new births this week. While our farmers were greeting the first calf, a second one was discovered, so soon after birth it wasn’t walking yet. Our cattle herd is such a supportive, protective, bovine community.  Some of them gathered to watch the little one build its strength to stand.
Our cattle herd had two new births this week. While our farmers were greeting the first calf, a second one was discovered, so soon after birth it wasn’t walking yet. Our cattle herd is such a supportive, protective, bovine community. Some of them gathered to watch the little one build its strength to stand.
2 months ago
View on Instagram |
7/9
It’s Thursday! Which means that @berkshiremountainbakery will deliver freshly baked bread and @squarerootsfarmmass will replenish the egg supply in the Farm Store.
And if you’re in Northampton or Schenectady, we will be coming to you this weekend. So stop by @northamptonwintermarket on Saturday and @schenectadygreenmarket on Sunday for our selections of cheese and meats. 
#eatlocal #williamstownma
It’s Thursday! Which means that @berkshiremountainbakery will deliver freshly baked bread and @squarerootsfarmmass will replenish the egg supply in the Farm Store. And if you’re in Northampton or Schenectady, we will be coming to you this weekend. So stop by @northamptonwintermarket on Saturday and @schenectadygreenmarket on Sunday for our selections of cheese and meats. #eatlocal #williamstownma
2 months ago
View on Instagram |
8/9
A new bull (yet to be named) joined our beef herd today.  The full Hereford bull comes to us from @averillcook. He’s very soft, mild mannered, and chonky. Our cattle was quick to greet him and excited (for a moment, at least) to see a new face.
A new bull (yet to be named) joined our beef herd today.  The full Hereford bull comes to us from @averillcook. He’s very soft, mild mannered, and chonky. Our cattle was quick to greet him and excited (for a moment, at least) to see a new face.
A new bull (yet to be named) joined our beef herd today.  The full Hereford bull comes to us from @averillcook. He’s very soft, mild mannered, and chonky. Our cattle was quick to greet him and excited (for a moment, at least) to see a new face.
A new bull (yet to be named) joined our beef herd today.  The full Hereford bull comes to us from @averillcook. He’s very soft, mild mannered, and chonky. Our cattle was quick to greet him and excited (for a moment, at least) to see a new face.
A new bull (yet to be named) joined our beef herd today.  The full Hereford bull comes to us from @averillcook. He’s very soft, mild mannered, and chonky. Our cattle was quick to greet him and excited (for a moment, at least) to see a new face.
A new bull (yet to be named) joined our beef herd today. The full Hereford bull comes to us from @averillcook. He’s very soft, mild mannered, and chonky. Our cattle was quick to greet him and excited (for a moment, at least) to see a new face.
2 months ago
View on Instagram |
9/9