rockcobblefarm

South Kent, CT • We pride ourselves on our superlative produce, flowers, and Randall cattle meats & cheeses.

08/11/2026

Our cheeses & yogurts are made from the milk of our farm’s herd of Randall cattle, a rare breed of cattle that originated here in New England 🐄. Our creamery makes gouda, tomme, alpage, and bloom style cheeses —>

Gouda — A raw milk cheese aged two to eight months, mild and fruity with a washed curd and a natural rind. Smooth in texture throughout.

Alpage — A raw milk cheese aged eight to twenty months, a well-aged alpine style comparable to gruyere or comté. The flavor is warm and savory, with notes of nuts, broth, and onion, and a firm texture.

Tomme — A raw milk cheese aged two to six months, made in the traditional farmstead style common to Italy and France. Grassy in flavor with a tang of milk, and semi firm in texture.

Bloom — A pasteurized milk cheese aged two to four weeks. A soft, triple cream cheese with a bloomy rind, in a style comparable to camembert. The flavor is citrusy and buttery, with notes of mushroom and cruciferous vegetable, and a texture that turns fudgy near the rind and firms toward the center.

08/08/2026

August Second Saturday Farmstand 🌿 all types of cabbages, beets, eggplants, swiss chard, pots of plants, flowers, and herbs. Baked goods & pantry staples from Swyft Restaurant & Bar, and a cookbook table curated by House of Books. We’re here in the red barn until 2PM today Kent Barns CT!

08/05/2026

Alliums for days — scallions, onions, and fresh garlic bulbs 🧅🧄 are always a necessary component in our pantry.

08/01/2026

🫜 Cartons of plums, bunches of fresh herbs and flowers, a scattering of peaches, vegetables in baskets, green plants on every shelf — from today’s Rock Cobble Farmstand, in the red barn Kent Barns CT Saturdays from 10AM to 2PM.

07/30/2026

Kale, swiss chard, cabbage, baby greens (arugula, baby kale, and mustard greens) are a part of this week’s harvest of fresh vegetables 🥬 — provided at the Farmstand alongside Rock Cobble Farm cheeses, yogurts, beef, maple syrup, teas and tisanes, and more 🥬🥬🥬

07/23/2026

🌱 Houseplants, garden plants, plants to grow, or plants to eat — our Farmstand will be bursting with greenery this Saturday, drawn from our large collection of varieties grown in our farm greenhouses. Alongside the foliage, we’ll have this week’s seasonal produce harvested from the farm, cheeses and yogurt from Rock Cobble Creamery, and beef from Rock Cobble Cattle. Swyft (Swyft Restaurant & Bar) provisions make weekend meals and gatherings easy, and House of Books (House of Books) has curated a rotating shelf of titles on food, gardening, and nature.

07/22/2026

Fresh plums picked for the Farmstand this Saturday — our plums have a mix of tart skin over sweet fruit, good for eating fresh or for roasting and baking. Our newsletter this week recommends a recipe for roasted plums with lemon verbena, honey, and yogurt. We send a once-a-week email with highlights from the Farm and simple recipe recommendations featuring seasonal ingredients, sign-ups available at RockCobbleFarm.com.

07/17/2026

Raspberries grow on perennial plants that send up new canes each year. Each raspberry is not a single berry, but a cluster of tiny fruits called drupelets, held together around a central core 🌱. Our raspberries are at their peak currently — have them at breakfast or for dessert, spooned over yogurt, on a cheeseboard, or folded into a cake. We’ll be at the Farmstand on Saturday from 10AM to 2PM, in the red barn at Kent Barns CT.

07/15/2026

The little red barn at Kent Barns (Kent Barns CT), bringing our locally-grown seasonal produce and plants, yogurt and cheeses from our Rock Cobble Creamery, beef from Rock Cobble Cattle, and provisions made by Swyft Restaurant & Bar. Each week our Farmstand offers a thoughtful mix of ingredients, plants, provisions, and books all shaped by what is growing, being made, and inspiring the farm right now 🌿.

07/10/2026

Blueberry season at Rock Cobble Farm rushed in this week: the bushes turned and the crew has been picking in the cool of the morning before the heat settles in 🫐.

At the Farmstand this Saturday, the blueberries will be at their brief, beautiful peak: deep blue, sun-warmed, and still wearing the pale silvery bloom that signals a berry handled gently and picked close to the moment it was ready.

Second Saturday is all day tomorrow, Sat July 11th, at Kent Barns CT. We’ll be in the red barn from 10AM to 2PM with RCF cheeses, meats, eggs, fruits, vegetables, flowers, and Swyft Restaurant & Bar goods.

Address

South Kent, CT

Website

http://www.rockcobblefarm.com/

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