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Farm tasting event at Hawthorne Valley
Public invited to sample holiday foods made on the farm
Hawthorne Valley Farm will hold a “Tasting Event” at Hawthorne Valley Farm Store from noon to 3 p.m. Saturday. The free event is open to the public and will feature specialty holiday foods made on Hawthorne Valley’s certified biodynamic farm.
“What a wonderful time it is for our Bakery, Dairy and Sauerkraut Cellar to be able to showcase all their new products made especially for the holidays,” said Lelia Cafaro, director of production and the farm store. “We are delighted to be able to offer four new cheese flavors, lots of great treats from the bakery such as artisanal crackers, organic cheesecake and chocolate croissants plus two limited edition new sauerkraut flavors including a Cranberry Apple Fennel Sauerkraut, all made on our Biodynamic Farm.”
The Hawthorne Valley Farm Store offers everything you need for your holiday feast.
“We have a great selection of local produce and meat, heritage turkeys, organic hams plus all the essential cooking staples. Our bakery is even making organic dog biscuits!” said Cafaro.
Just in time for the holiday season, Culinary Institute of America graduate Cory Rossmeissl has been announced as the new farm store chef and kitchen manager. Rossmeissl has worked at the renowned Tabla restaurant in New York City as well as Prime Quarter Steak House and Cheesecake Heaven in Wisconsin.
“We are incredibly excited to have Chef Rossmeissl leading the efforts of our farm store kitchen,” said Cafaro. “Chef Rossmeissl is very passionate about our farm and using our own farm-raised meats, produce, and products from our Bakery, Dairy and Sauerkraut Cellar in his cooking when possible. Customers have been raving about his delicious creations but also the convenience of taking these foods to go for a quick and easy meal at home.”
Hawthorne Valley Farm spans nearly 400 acres in Ghent and has been producing high-quality foods for more than 35 years on their biodynamic farm. Certified organic artisanal breads, pastries, cheese, lacto-fermented vegetables, raw milk and pasteurized yogurt are just a few of the items made on the farm and available at the farm store.
Hawthorne Valley Farm foods can also be found at Inwood and Union Square green markets in New York City and various fine food stores and restaurants in the Tri-state area.
Hawthorne Valley Farm is part of Hawthorne Valley Association, a 501(c)(3) non-profit dedicated to sustainable agriculture, education and the arts. Hawthorne Valley School, an independent pre-kindergarten through 12th grade Waldorf school; the Visiting Students Program, farm and nature programs for children ages 8 to15; and the Farmscape Ecology Program, which focuses on research on the interaction of agriculture and native species habitat in our region, are also part of the association.
For more information, go to www.HawthorneValleyFarm.org.
“What a wonderful time it is for our Bakery, Dairy and Sauerkraut Cellar to be able to showcase all their new products made especially for the holidays,” said Lelia Cafaro, director of production and the farm store. “We are delighted to be able to offer four new cheese flavors, lots of great treats from the bakery such as artisanal crackers, organic cheesecake and chocolate croissants plus two limited edition new sauerkraut flavors including a Cranberry Apple Fennel Sauerkraut, all made on our Biodynamic Farm.”
The Hawthorne Valley Farm Store offers everything you need for your holiday feast.
“We have a great selection of local produce and meat, heritage turkeys, organic hams plus all the essential cooking staples. Our bakery is even making organic dog biscuits!” said Cafaro.
Just in time for the holiday season, Culinary Institute of America graduate Cory Rossmeissl has been announced as the new farm store chef and kitchen manager. Rossmeissl has worked at the renowned Tabla restaurant in New York City as well as Prime Quarter Steak House and Cheesecake Heaven in Wisconsin.
“We are incredibly excited to have Chef Rossmeissl leading the efforts of our farm store kitchen,” said Cafaro. “Chef Rossmeissl is very passionate about our farm and using our own farm-raised meats, produce, and products from our Bakery, Dairy and Sauerkraut Cellar in his cooking when possible. Customers have been raving about his delicious creations but also the convenience of taking these foods to go for a quick and easy meal at home.”
Hawthorne Valley Farm spans nearly 400 acres in Ghent and has been producing high-quality foods for more than 35 years on their biodynamic farm. Certified organic artisanal breads, pastries, cheese, lacto-fermented vegetables, raw milk and pasteurized yogurt are just a few of the items made on the farm and available at the farm store.
Hawthorne Valley Farm foods can also be found at Inwood and Union Square green markets in New York City and various fine food stores and restaurants in the Tri-state area.
Hawthorne Valley Farm is part of Hawthorne Valley Association, a 501(c)(3) non-profit dedicated to sustainable agriculture, education and the arts. Hawthorne Valley School, an independent pre-kindergarten through 12th grade Waldorf school; the Visiting Students Program, farm and nature programs for children ages 8 to15; and the Farmscape Ecology Program, which focuses on research on the interaction of agriculture and native species habitat in our region, are also part of the association.
For more information, go to www.HawthorneValleyFarm.org.
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