Welcome

logoField House Farm, LLC is a family run farm in the Connecticut shoreline town of Madison. Utilizing the grounds of our 1720 farm house, we have created a sustainable farm operation consisting of a large produce garden, chickens, heritage turkeys, Shetland and Hampshire sheep, Alpine goats, pigs, a llama, and a donkey.

We practice humane and responsible farming and animal care practices. We offer USDA processed poultry and pork products. We maintain a Farmer’s Pledge status with the Northeast Organic Farming Association. [Read more...]

Farm to table dinners in September

IMG_4866We are thrilled to offer two new dates for September with a new chef. Chef James Lynn is the Former Executive Chef of Tom Colicchio’s Craftsteak at Foxwoods Resort and Casino. As executive chef, James’ focus is about fresh and seasonal cooking paired with classical techniques. With over 20 years of cooking along the shoreline, James has worked to capture the flavors of the changing seasons of New England. Chef James is also an avid fly fisherman who enjoys spending time in the local waterways throughout Connecticut.

Please join us in our farm kitchen for an intimate evening of food, complimentary wine, and conversation. The evening includes a farm tour and reception wine, followed by demonstration and discussion of the preparation of a 4-5 course meal. Each course is created from local harvest and is expertly paired by wines selected by Paul Tortora of Worldwide Wines and John Algieri of Madison Wine Shop and Worldwide Wines. We exclusively work with Hen and Heifer Bakery in Guilford for our desserts, which feature local fruits and dairy products, often from our farm. Our dinner series runs 12 months of the year and is available for private bookings up to a party of 14. Seasonally, we can accommodate outdoor dining for larger groups. Please call (203) 779-9187 or email for questions or reservations.

Our Next Available Dates are September 4 and September 10.

More field to table dinners planned

IMG_4866We have just added two more field to table dinners to our summer schedule.

Chef Matt Backe of a’VERT Brasserie will cook for us on July 31, 2014 and again on August 14, 2014. You may view a complete listing of all our planned events here.

These are very intimate gatherings in our farm kitchen and have limited seating. These special evenings are priced at $120 per person and reservations can be made by email or by calling (203) 779-9187. Please note which date you would like to join us.

We look forward to seeing you!

 

Two new chefs to prepare farm dinners

IMG_4867Chef Jeffrey Cave from Union League Cafe in New Haven will be cooking for us on July 17. This dinner is sold out.

Also, Chef Melissa Pellegrino, owner and chef of Bufalina in Guilford, will be returning with special desserts presented by Whang Suh from Hen and Heifer on July 23 and August 20.

We will have more details soon.

Join us on June 4th for our next dinner

IMG_4393Our next farm to table dinner with Chef Eric will be held on June 4, 2014. This dinner will feature complimentary wine pairing by Paul Tortora and John Algieri. They will be focusing on “Farm to Wine Glass” selections of wines from working farms all over the world.

This is a very intimate gathering in our farm kitchen and has limited seating. This very special evening is priced at $120 per person and reservations can be made by email or by calling (203) 779-9187.

Raw wildflower honey now available

We went through our stock of our own honey so quickly and there is such a demand for local honey that we purchased local wildflower honey and had it packaged for our farm to sell. Field House Farm will now offer a continuous supply of honey throughout the year. We have many sizes and shapes to the jar packaging. Prices vary with size. Please ask about our “bring your own recycled glass jar discount.”

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Two more dinners scheduled

IMG_4388 We have scheduled two more of our very popular field to table dinners. The first will be on Thursday April 24, and in May,  we’ll host another on Thursday May 29th.  Chef Matt Backe from a’VERT Brassiere will be making anotherappearance in our farm kitchen with a wonderful early spring menu. Field to table dining with complimentary wine pairing by John Algieri of Madison Wine Shop.

These are  very intimate gatherings in our farm kitchen and they have limited seating. These special evenings are priced at $120 per person and reservations can be made by email or by calling (203) 779-9187. Please note which date you would like to join us.

Our next field to table dinner

792345_444115168989400_1695680364_oBe sure to reserve a seat at our next field to table dinner on Friday March 28. Chef Matt Backe from a’VERT Brassiere will be making his second appearance in our farm kitchen with a wonderful early spring menu. Field to table dining with complimentary wine pairing by John Algieri of Madison Wine Shop.

This is a very intimate gathering in our farm kitchen and has limited seating. This special evening is priced at $120 per person and reservations can be made by email or by calling (203) 779-9187.

Madison Historical Society Lecture

I have been asked to speak as the final lecturer in the Lee Lecture Series hosted by the Madison Historical Society. I will be discussing our farm, the history of our 1720 home, as well as our place in the agricultural history and FUTURE on the shoreline.

I would love to see some familiar faces in the crowd, as well as meet new friends who are interested in learning more about Field House Farm.

Here are the details:
Sunday March 16- 4PM
Memorial Town Hall Madison Green
http://madison-ct.patch.com/groups/events/p/madison-historical-societys–lee-lecture-series

2014 CSA Program

902979_463175707083346_905462473_oWelcome to Field House Farm, LLC 2014 Vegetable CSA Program

Thank you for trusting us with providing you and your family with summer’s bounty of vegetables. When you invest in your share of the farm, you are investing in our dream as well. We hope that you are happy with your weekly supply of vegetables.

We grow everything right here on Green Hill Road and you are always welcome to visit the farm and see how things are run. In the event of sparse pickings, I have supplemented weekly baskets with produce from other local farms that manage their crops with the same chemical free philosophies that we have. We do not use any manufactured chemicals on our crops. On rare occasion, we have used certified organic products in addition to natural elements (livestock/chicken poop, leaves, and grass clippings). This is the exception, not the norm. We painstakingly remove visible bugs or eggs from our plants instead of using chemicals. We trust that you would rather have a bug or two on your produce than nasty chemicals. We also have our soil tested by the State of CT Department of Agriculture to ensure the health of our soil.

Each activity we undertake here at the farm is at the mercy of the weather and the seasons. When you invest in a farm share, you undertake the same anxieties that we do in terms of what Mother Nature can throw our way. By participating in a farm share, you recognize the risk of crop loss or damage by weather or catastrophe.

Farm shares will be available for pick up on the farm each week. In the event that you and your family will be away on the date of your pick up, we ask that you please plan to have a friend come pick it up for their use. We have to plan for our veggies very early (now!!) and will have a surplus (or rotten veggies!) if you don’t get yours each week. Please notify us in advance if you know that you will not be able to pick up your produce.

Thank you for sharing this experience with us. We look forward to a productive season. Please download our 2014 CSA agreement here.