new_logo2015Field 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 dinner with Chef John Brescio

Photo from Liv’s Oyster Bar

We are thrilled to announce that Chef John Brescio will be returning to our kitchen in April. Chef John is both the owner and executive chef at Liv’s Oyster Bar.

View photos from our previous dinner with Chef John Brescio.

We are so excited to have him at our kitchen for 4 to 5 coarse farm dinner featuring a variety of Field House Farm and other local farm selections. As always, wine will be paired specifically for the event for a complementary tasting from Madison Wine Shop.

Please join us on Friday, April 21 at 6 PM. The price is $120 per person. All reservations can be made online here. We are happy to accommodate any allergies or dietary sensitivities given proper notice. If you have any further questions or inquiries, Please do not hesitate to call Stephanie at the farm. 203-779-9187.

Farm to table dinner with Chef Jesse Powers

On Friday March 24, 2017 at 6PM, Field House Farm is happy to welcome another guest chef to our farm kitchen for a spectacular farm fresh winter feast.

Chef Jesse Powers will be joining us from the acclaimed On20 Restaurant in downtown Hartford. As a Connecticut native, Jesse is inspired by our local harvest and strives to utilize all that Connecticut farms have to offer. His past culinary adventures include cooking at The Copper Beech Inn in Ivoryton and Millwright’s in Simsbury.

The food menu will be expertly paired with wines chosen by Madison Wine Shop and presented by Tony Lombardozzi. As always, special dietary requests can be accommodated if noted at time of reservation. All desserts will be provided by hen&heifer in Guilford.

Please call or make your reservations online using this form.
There is limited seating for these events.

Chef David Borselle’s Slow Cooked Pulled Pork Shoulder

We are so excited to introduce a new component to our website, Instagram, and Facebook pages to help our community eat off the farm!!! Each week, we will have a Guest Chef Spotlight on the Farm. We have asked the many talented chefs who have come through our farm kitchen to provide a recipe for the week which features an item that is available on the farm that week. Our readers will have access to weekly new recipes for their home use. I will create the recipe in our home kitchen and document it here each week. I will list all ingredients available on the farm. And…the best part…all farm items needed for the recipe will be 20% off that week!!!

So, let’s get started!!!!

This week, our Chef Guest is Chef David Borselle (owner/chef Park and Oak in West Hartford)

This week’s recipe is

Chef David Borselle’s Slow Cooked Pulled Pork Shoulder


5# Field House Farm Pork Shoulder
2 Quarts FHF chicken stock
5 cloves garlic, smashed
3 Tablespoons Matteson’s Maple Syrup
3 Sprigs Rosemary, chopped
1 Tablespoon Salt


Preheat oven to 300 degree Fahrenheit
Combine all ingredients in large oven safe dish
Cover and bake for 2.5 hours

Remove from oven, cool, and pick meat.
Reserve the liquid.

I made this today and took some pictures to demonstrate how we made it in our kitchen. Once it was picked, I returned the meat to the cooking liquid and added some more maple syrup. We then toasted french Brioche rolls and added our favorite cheese selection. Served it with mayo-free coleslaw on the side for a delicious and complete easy Monday dinner.

If you want more information on Chef David and his new restaurant, please visit his website . If you have catering questions for Chef David, please contact him directly .
Park and Oak Restaurant | | West Hartford CT
The Park & Oak Mission. Park & Oak Restaurant is the collaboration between renowned Chef David Borselle and restaurateurs Robert and David Savin.

New Guest Chef on February 2

We are thrilled to welcome another NEW GUEST CHEF to our farm kitchen. On February 2, Chef John Ginnetti,owner and executive chef of 116 Crown in New Haven will be preparing his menu of our farm fresh dinner here at Field House Farm. There will be a complimentary wine pairing presented by 116 Crown and desserts by Hen and Heifer in Guilford.

The price is $120 per person. There is limited seating for these events, so please make your reservation online to secure your seating. Dietary restrictions accommodated if noted at time of reservation.