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...]

Fresh USDA beef available

We have a new supply of freshly processed USDA beef Connecticut raised without hormones or antibiotics on hay/grass. All cuts are available. Because this is so fresh, it has not been frozen yet. All meat is cryo-vac sealed and prepared for freezing and storage. Please call (203) 779-9187 or email for specific cuts or pricing.

2014 Prices for beef-  CT homestead raised on grass and hay. USDA processed, cryo-vac sealed.

Ribeye steaks bone in $15/pd
Short ribs bone in $13/pd
Stew meat $12/pd
Beef tenderloin steaks $20/pd
Strip steak bone in $20/pd
Skirt steak boneless $18/pd
Beef shank bone in $16/pd
Marrow bones $8/pd
Sirloin steak boneless $16/pd
Rump roast $10/pd
Bottom round roast $10/pd
London broil $14/pd
Hanger steak $12/pd
Chuck roast $8/pd
Suet $1/pd
Shoulder roast $10/pd
Ground Beef $8/pd
Brisket $8/pd
Ox Tail $10/pd
Porterhouse steak $18/pd
T-bone Steak $20/pd
Sirloin Tips $15/pd
Flat Iron steak $16/pd

An evening of dessert

1781223_253488691492516_1608445307_oPlease join Field House Farm and hen & heifer for a unique culinary event…(download menu)

AN EVENING OF DESSERT – Wednesday, November 5th at 7pm at Field House Farm in Madison, Connecticut

Indulge in six thoughtfully composed plated desserts prepared in the Field House Farm kitchen by the pastry team at hen & heifer. Chef Whang Suh – of the French Culinary Institute and Per Se restaurant and his kitchen team will prepare..

1 Fruit
“Sweet and Sour Apple”
honeycrisp apple, cranberries, walnut blancmange

2 Bread
“Brioche Three Ways”
tropézienne, feuilleté, beignet

3 Caramel
“Cake and Ice Cream”
caramel chestnut cake, caramel ice cream, nougatine, dulcey

4 Chocolate
“Chocolate Sensations”
sorbet vacherin, flourless cake, bavarois

5 Coffee
“Cappuccino Ile Flottante”
spiced coffee, poached meringue, cajeta, manjari

6 Nightcap
“Night Recap”
mignardises, advocaat

Complimentary cocktails and premium wine pairings provided by John Algieri of Madison Wine Shop.
$120 per person.
To reserve, please email Stephanie Lesnik or call 203.779.9187. Reservations close on or before October 31st as seating is limited. Special dietary requests cannot be honored.

Date change for “When the Last Tomato Falls”

1090950_514624308605152_100693679_oDue to a family commitment, I have had to change the date for the November Saturday morning children’s program, When the Last Tomato Falls. This only applies to the November date. 

The new date will be Saturday, November 15 from 9-11AM. 

All other dates remain unchanged. 
There are only 4 spots available for Oct 11 session.

Chicken flock rental

1912344_654513301282918_3235828674829206800_oField House Farm, LLC is pleased to offer an opportunity for rental of a chicken flock of 4 hens for a 5 month period running from May-October. The rental of the birds includes 4 hens which will be roughly 12-14 weeks on arrival to the renter’s home. The hens will be on lease to the renters for the agreed upon time period. At the end of the rental period, the chickens will be returned to Field House Farm. Field House Farm agrees to deliver and remove the birds and all equipment. The renter agrees to care for the birds and equipment and have them clean and in working condition at the time of pick-up.

Read more about this new opportunity, and download the rental contract here.

Wild game dinner set for October 8th

IMG_0590It is hard to believe, but this October we will be celebrating the beginning of our third year of Field to Table Dinners, which I started with Chef David Borselle, then Chef de Cuisine at Bar Bouchee in Madison. We have been honored to host hundreds of guests in our farm kitchen and teach them a little about local sourcing, farm availability, as well as our mission here at Field House Farm.

To help us celebrate this anniversary, Chef David Borselle, now the Owner and Executive Chef of A’Vert Brassiere in West Hartford, will be returning to our farm kitchen for a special “Wild Game Dinner” on October 8th, 2014. This menu will be comprised of locally hunted meat, fish, and poultry. This special evening will be complimented by extraordinary wine pairings and desserts from Hen and Heifer.

Please join us for this joyous celebration! The cost of this unique event is $150 per person. Reservations and advance payment are a must. Seating is limited. Please call (203) 779-9187 or email to secure your seat at the table.

New September field to table dinner date added

10624827_705069139560667_701491610068838806_nWe’ve just added another date to our September calendar of events–September 25th with Chef  Jared Posocco  of a’VERT Brasserie.

Please call (203) 779-9187 or email for questions or reservations.

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 11.

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.