Hand-dipped housemade Ricotta

We have been toying with the idea of bringing hand dipped ricotta to farmers market  this year. Hand dipped ricotta made from whey after the cheese making process, for those that might not know, is a bit different than the store bought product made from whole milk. It is a bit creamier and more dense in texture. Wonderful used in the usual way, stuffed in pastas, vegetables, lasagna etc. But it is most enjoyable smeared over a baguette with a little sea salt and olive oil and maybe even some balsamic vinegar or for sweet tastes, honey.

Spring has sprung early this year and so tiny ramps were bursting and just begging to be harvested. A little homemade flatbread with ramps and ricotta.

Wild ramp and housemade ricotta flatbread

Reopening Date

Happy Spring friends!

We thank you for your support and appreciate that you like to visit/use the farm. Please take note:

We are closed to the public until May 1, 2012.

This includes bikers, cyclists, dog walkers, hikers, kids in strollers, tourists, neighborhood walkers.......this road we built, the entrance to the farm, is our driveway. It is not a public road. For some reason in the farming community there has been an observation made that the public 'thinks' by default a farm is public property. It is not. This is our HOME and business. Please respect our privacy while we are closed to the public. Thanks for your attention in this........we felt it necessary to post this as with the recent warmer weather there has been a sufficient increase in traffic up our driveway....


We will also have new cheese viewing room hours. We will be open from 10-5 each day, not 9-5 anymore. Thanks!