We farm on 10 acres of fields, orchards, and pasture in Falls Village, Connecticut. In addition to our farm being certified Organic, we use sustainable practices such as crop rotation, cover cropping, composting, drip irrigation, creating habitat for pollinators, and growing a diverse mix of perennials and annuals.
- more than 40 varieties of vegetables (see list below)
- fruits such as blueberries, raspberries, currants, and gooseberries
- herbs such as sage, lavender, and echinacea
- perennial crops like asparagus, French sorrel, horseradish, and Jerusalem artichoke
- more than 25 varieties of cut flowers
We use permaculture design principles, are involved in a SARE research grant in no-till organic farming, and have completed multiple conservation projects with the USDA.
Our herd of 6 dairy goats and 10 young bucks is used to teach cheesemaking and feed the Isabella Freedman community. (We used to run a commercial goat dairy.)
Each day, we compost over 100 pounds of food scraps from the retreat center dining hall; our compost pile feeds our flock of 50 laying hens.
With all this produce we feed retreat center guests, CSA members, and customers of our pickle clubs. Some of our produce goes straight from the fields into our certified kosher food-processing kitchen to make jams, cucumber pickles, sauerkraut, kimchi, herbal products, and more.
In addition to growing fresh veggies all season long, we are busy preserving the harvest by making delicious value added products. We use the ancient art of lactofermentation- a pickling method that simply uses salt. Our certified organic pickles, krauts, kimchi, dilly beans, hot sauce, and other ferments are alive, pro-biotic, and an important part of a healthy diet. Our organic jams are made in small-batches to preserve the quality and flavor of the fruit. We also make maple syrup, herbal salve, and lip balm!
Veggies we grow: