We host our programs on 10 acres of farm fields, orchards, and pasture in Falls Village, Connecticut. While our farm is certified Organic, we also go beyond the requirements of certification with regenerative practices such as low-till and no-till bed prep, crop rotation, cover cropping, on-farm composting, drip irrigation, creating habitat for pollinators, rotational grazing, and growing a diverse mix of perennials and annuals.
We use permaculture design principles, rotationally graze our homestead scale goats and a flock of fifty chickens, are enrolled in the USDA’s Conservation Stewardship Program, and have completed multiple conservation projects with the National Resource Conservation Service and the Sustainable Agriculture Research and Education project.
Produce from our two acre vegetable farm feeds retreat center guests, CSA members, pickle customers, and recipients of our food donations in Falls Village, Torrington, and Hartford.
Each season, we also preserve the harvest in our commercial kitchen. We use the ancient art of lacto fermentation- a pickling method that simply uses salt. Our certified organic sauerkraut is alive and probiotic. Our organic jams are made in small-batches to preserve the quality and flavor of the fruit. We also make syrup from the beloved maple trees of our landscape.
Our herd of 6 dairy goats is used to teach cheesemaking and feed the Isabella Freedman community. (We used to run a commercial goat dairy.) We do educational kosher slaughter-Shechitah and make parchment (klaf) from goat skins.
So how can you eat fresh from our farm?
– Join our CSA to pick up a fresh share of the harvest each week June-November. Pricing is on a sliding scale and options for every week or every other week pick up are available
– Sign up for a retreat at Isabella Freedman to eat farm fresh food in our dining room.
– Shop for our value added products at Calf and Clover Creamery farm stand in Cornwall, the Berkshire Food Co-op in Great Barrington, or Freund’s Farm Market in East Canaan. If you would like to make a bulk order of sauerkraut, let us know!
– Be in touch if your hunger relief institution would like to pick up fresh produce from our farm.
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.) We do educational kosher slaughter-Shechitah and make parchment (klaf) from goat skins.
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: