Crown Point Farm and Dairy

04/04/2025

Most farmers have practical dogs, well we have 3 pugs and a chi-mix. Not sure many farm dogs would supervise a sink install. Arlo and Daddy.

04/04/2025

Most farmers have practical dogs, well we have 3 pugs and a chi-mix. I don’t know many farm dogs that would supervise a sink install. Picture of Arlo and Daddy.

10/03/2025

05/03/2025

New addition to the farm. Meet Willow, a Halflinger yearling. She will be trained to ride and drive. Aegen our Fjord horse is excited to have her and is already showing her all the things she can get away with. Boogs, our 25 year old Connemara is being the best big brother, each morning we catch him watching over her as she sleeps. We will be using the method of horse training and gentling. Wish me luck, my horse Boogs already came trained and is amazing.

01/02/2025

Dried floral wreaths coming to tomorrow, along with our cheese curds, crème fraiche, fromage blanc and butter. All made on farm this week.

23/01/2025

Mike and I are inspired by Clover Mountain Dairy, we have watched their youtube channel, reached out for advice and recipes. Although approx 3000 miles away, our farm model is almost exactly like theirs. They, like us, live in a community of small farmers that embrace animal welfare and environmental sustainability. Love the reply to NYT! Thank you Virginia and Stacey for sharing your voice and the voice of small farmers alike.

Today the The New York Times published a letter I wrote in response to an opinion essay titled “Sorry, this is the future of food,” which argued only industrial confinement agriculture could produce food in the future. My response was one of only five letters they published. Here is my letter:

To the Editor:

I had just come in from morning milking when I read Michael Grunwald’s essay, with his analysis that “we should think of all farming as a necessary evil. It makes our food and it makes a mess.”

I milk six cows, all with names of course (Buttercup, Carnation, Lilac, Daisy, Dodie and Dandelion), on our 40-acre 100 percent grass-fed dairy farm in northeastern Washington State. And evidently I am a key contributor to the terribly inefficient and nature-destroying small-scale diversified farming that needs to be replaced by uber-efficient large-scale industrial agriculture.

Mr. Grunwald unfortunately makes a classic mistake of accepting that the ends justify the means. He focuses on making the most food without taking into account the myriad detrimental effects of industrial agriculture beyond the environmental consequences. These include the effects on food quality, farmer and worker health, the fabric of rural communities, production resiliency, economic opportunity and food security.

In nature, all things are connected, and the more we separate out food production from nature, the more we ensure the continued production of cheap, low-quality food at the expense of farmers, fields, animals and our rural community.

Here is a link to the article:

https://www.nytimes.com/2024/12/13/opinion/food-agriculture-factory-farms-climate-change.html?unlocked_article_code=1.mk4.7tJK.YTa3GsQPqu1C&smid=nytcore-ios-share&referringSource=articleShare&tgrp=sty

05/01/2025

Preliminary invite in the Ticonderoga Natural Foods Co-op newsletter. If not on the list, sign up. Class January 23rd, Chef Mike will be having a course on Chicken/Sausage Gumbo. Takes place 6pm at the Coop. Cost is $30 for members and $40 for non-members. I love these classes. I mean, cooking classes right in Ti, let's keep these going! I learn so much and have used each recipe, over and over again. Also, a warm option for January Winter nights. I did confirm, Okra, optional.

03/01/2025

Wow! We made a pizza with as many local ingredients as we could find. We put our new herbed fromage blanc and the plain curds together. Thought the fromage would melt to a watery mess, not so. The curds stayed firm, the fromage a pillowy soft sweetness, what a contrast. Fromage has tanginess that balances the simplicity of the young cheddar curd. The frozen sauce from Trigo captured the Adirondack in season tomatoes. And the sourdough pizza crust from Trigo is our go to, an organic sweet dough from locally milled grain. Mushrooms from Essex Food Hub. What a gift to live in such a farm-rich area. Stay tuned for our next pizza trial. Btw, working on my picture taking ability. And the pan is a soapstone, copper from Whitehall.

28/12/2024

Clarify, farm is not closed just the on farm store through the winter, while we work on building infrastructure to make the farm more accessible. All our amazing products can be found at our tagged retailers. We are firm believers in being the face and inspiration for those that appreciate local food and animal welfare. We aim to not only create great cheeses and butter but to make our supporters an integral part of the journey by making the farm more inviting.

28/12/2024

Good Morning: On Farm Store closed until Spring. We are working on the new milking parlor, wreath room, and aged cheeses (yes, you heard that right!). We will have some exciting news coming late Spring-Summer as we aim to expand our agrotourism offerings. Until then, please find our products at Lillie Valley Trigo Essex Food Hub Ticonderoga Natural Foods Co-op and Spa City Farmers Market. Local Crown Point friends, just message to be sure we have any items in stock for on-farm pick up.

19/12/2024

Hi, sorry but our FB Messages are not working outbound for the farm page. Please feel free to message us @ [email protected] for any questions/concerns.

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15/12/2024

Icey Driveway, so store closed today on farm. Plenty of curds available Ticonderoga Natural Foods Co-op and our butter, fromage blanc and curds available Trigo

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12/12/2024

Next Thursday, call the Ticonderoga Natural Foods Co-op to book this amazing cooking class. I will be there. Filet locally provided by Lillie Valley Farm

07/12/2024

Good Morning. Hope everyone is staying warm. Our Winter Hours for on-farm pick-up will be Saturday/Sunday 12-4PM. We heat the store minimally in the winter. However, please note that we are working on expanding our offerings and locations. We now have butter, creme fraiche, and soon our new Fromage Blanc at Trigo in West Port. And while there, please try their breads and my favorite, the sourdough pizza dough! sooo good. We also will be Spa City Farmers Market every Sunday.

01/12/2024

Update: All preordered wreaths are available for pick-up tomorrow. My fingers are calloused, each wreath was made with care and respect for our land. I will post additional wreaths as they are available. While making the wreaths, I listened to Braiding Sweetgrass. I encourage all those that live or visit the Adirondacks to read or listen to this novel. It speaks to both the botany of plants as well as their spirit, the folksong passed down. The author, like me, has some native blood. Unlike myself, she grew up in the Native American tradition. In some way, we are all native to a land, the earth, and our families. Each dried floral and evergreen I used has a story. A story that I wish to share.

18/11/2024

Thank you! Your support has been overwhelming in a very good way. Below is Aegenwolf (our Fjord horse) letting everyone know that our Evergreen Wreath pre-orders are closed. There are only so many dried florals available and we like to forage the trees responsibly. We will have a few more unique wreaths for purchase at Lillie Valley Farm and Essex Food Hub starting 12/1 and 12/2. That wooden "shack" behind the horses will be our future wreath room. Next year, that mouthy horse will be pulling in tree limbs for you to cut your own evergreens and make your own wreaths! He needs a job! And we aim to create more inviting spaces for our customers aka friends to be a part of the farm.

12/11/2024

We are starting to get orders for our Holiday Wreaths. They are all custom made from evergreens and dried flowers from the farm. We do not make wreaths until a very hard frost, that is why our wreaths last so long. Cutting a tree beforehand does not allow the moisture to seep through the branches. Below is an example of last year and this year, I have some additional offerings, so stay tuned. Will post all available wreaths weekend of 11/29-12/2. All sustainably grown, foraged responsibly and no shipping from elsewhere.