Crown Point Farm and Dairy

28/04/2026

Before being a farmer, I wanted to be a puppeteer. I love Jim Henson. Here is our Fjord horse Aegen, channeling the Goblin King. But farm update. I know everyone is waiting for the cheese curds...our new Vat came and we are in the process of installation. Thank you all for your patience as we expand.

18/03/2026

It’s been a long winter, and we’re ready for spring here on the farm.

We have 6 Jersey girls due to calve—our next generation of milkers. These young ladies will help us grow while giving our original girls a little more rest between lactations.

And yes, they’ll have names, not numbers ❤️

We’re also expanding, growing our herd and production with a larger pasteurizer and vat, while staying true to the land that supports us.

Over the winter, Mike and I have been enjoying videos from Monument Farms. Their “State of Farming” series (6 episodes) highlights both the challenges farmers face and the important role local farms play in their communities.

If you love the rural beauty of Vermont and Essex County NY, supporting local farms helps protect that landscape and way of life for future generations—so it remains farmland—for all of us to enjoy. We are proud to be an alternative to industrialized food.

Episode 1 of The State of Farming - produced by Monument Farms, in association with the Vermont Dairy Promotion Council and the Vermont Dairy Producers Allia...

10/02/2026

Maya, our beloved matriarch, passed away on Sunday at 16. She was our very first cow — the one Mike bought for me when we were dating — and she changed the course of our lives. Because of her, we moved to Crown Point for more pasture, went into debt building a dairy, and spent countless hours learning haying, cow care, and cheese making.

She hadn’t milked in over ten years due to milk fever and a collapsed udder, but she was so much more than a dairy cow — she was my best friend. Moving from Florida, I would milk her at 5 am in -20 degrees and then drive nearly 45 minutes to work. I would think about her all day, waiting until 5 to come home and milk her again. When no longer in milk, I’d snuggle up next to her to read. Our Crown Point neighbors may miss the dinosaur-like moo she would bellow whenever one of her herd mates had a calf. She only had two calves of her own, but she delighted in being a Mom, Grandmom, and Great Grandmom to all those born on our farm.

I loved her deeply, and her passing has hit me harder than I expected. Though we never kept her genetics due to her many health struggles, her spirit shaped everything we’ve built. Thank you to all who suggested names for the new one we had a few weeks ago, we decided to name her Maya. I just cannot picture going out to the dairy barn and not having to say that name. We are on hiatus from milking through the winter and will be back at it in the spring, as we are seasonally milking.

A SPECIAL THANK YOU to Ticonderoga Large Animal vet, Dr Amanda has been our vet for over 12 years from the day Maya came home. We could not farm without her care and support. Her heart and intellect go beyond basic vet care.

Those who know me, know that my heart belongs to a Jersey Heifer named Maya. And secondly, to my husband Mike. Mike purchased this cow f...

25/01/2026

It’s been beyond cold this weekend, but we’ve got sweet news — Lily had a baby girl! Still waiting on a name, but she will be a future milker.

It’s just Mike and me running the show — animal care, food safety, and quality all fall on our two pairs of hands. We really enjoy what we do, and we each contribute our own strengths. I work off-farm chasing that elusive health insurance, so by the end of the day my capacity for paperwork is tapped out.

Last year I handed Mike the records and, well… paperwork isn’t his strength. Our breed cycles didn’t line up for Spring and Fall, so we ended up with a Winter/Spring pause on production.

This year I’ve taken back breeding and the vet records. Fingers crossed this is the last winter baby!

Side note: Mike thought Lily was bred to an Angus, but the minute I saw her I knew she was pure Jersey — and our AI records confirmed it (Mike did write the sire's name down, at least). We only breed 100% Registered Jerseys here. I adore this breed — they’re sweet, smart, quirky, and just right for our size operation.

The only other person I know who loves Jerseys as much (or more) than I do is where we got our starter herd — a couple like us, now retired. She and her husband used to milk for Ben & Jerry’s, so butterfat was definitely a thing. Her tagline was literally Bovine Queen. Now that she’s retired, I keep wondering if she’ll pass the crown and maybe name rights on to me.

26/11/2025

Anticipated opening Spring/Summer 2026

31/10/2025

Happy Halloween! We had no power but used the generator to at least have a few walks in the Haunted Greenhouse. It was not all tricks, we had cheese curds and candy. Hope to see you next year, tell them Large Marge sent you for cheese curds!

21/10/2025

We will be open for Trick or Treating on 10/31, Halloween evening. 5-8PM. Our haunted Greenhouses will be open for walk throughs. Stop on by for candy, cheese curds and a little Halloween scare.

20/09/2025

On Farm store closed today, please join us Adirondack Harvest festival

Send a message to learn more

14/09/2025

Dried flower bar, all grown on farm, pesticide free and fertilized by our girls (the cows). Dried naturally upstairs in our dairy barn. See you at the Keene Valley Farmer’s Market. It is late and I really need to learn to take better pictures.

10/09/2025

German Bread? A dear friend gifted me the joy of joining a rye sourdough workshop at Brot Bakehouse in Vermont, taught by Heike — baker, owner, and yes, a certified bread sommelier! 🌾✨

The flavors of German rye are bold and complex, and I’m working on bringing some of these loaves to the farm this fall. After a season focused on family and farm, we’re planning to be open Saturdays & Sundays again soon — I’ll post updates when bread is available.

And if you’ve ever wanted to perfect your own artisan loaf, Heike’s classes are truly inspiring. ❤️

Brot  (phonetic spelling: \bro:t\) =  German for breadFrom dark, crusty country loaves and hearty rye breads to rustic sourdough pastries and delectable cakes: We teach baking.Starting with organic grains, sourdough culture and salt, adding just water and lots of time to develop flavor, texture a...