A dairy farm is a busy place, but if you happen to stop by the farm when we’re not milking, haying, taking the cows out to pasture, or engaged in any number of other chores, we welcome you to pull up a chair at our kitchen table and visit a while.
The pulse of our farms may be in our barns, but the heart of our families can be found at our tables. Whether it’s a four-generation tradition of gathering for a daily noon meal at Laurelbrook Farm in East Canaan, Connecticut or family mixing with global farmstay guests for dinner at Liberty Hill Farm in Rochester, Vermont, we believe in the power of good food to sustain us, to bring us together, to remind us of what really matters.
Cabot Creamery Co-operative is owned and operated by more than 1,000 family dairy farms across New England and New York. And we all share great pride in what we do for a living and in the food that is crafted from our milk. On our tables, you might find a basket of flaky cheddar biscuits, rich chocolate cake made with our Greek yogurt, or a block of the “World’s Best Cheddar” complemented by homemade pickles or juicy sliced apple. And, of course, there are always tall glasses of cold milk.
We don’t generally make a big fuss about cooking but we appreciate good, solid, wholesome dishes made from fresh ingredients, many of which we raise ourselves or are lucky enough to trade with neighbors. If you stay for a meal, there might be rich, crunchy-topped macaroni and cheese; creamy corn chowder made with our own sweet corn; or chicken and vegetable chili chockfull with the bounty of our late-summer garden.