Home Our Farm Stand Availability Chart Scott's Food Blog Notes From the Stand Notes From the Farm Map & Directions Contact Us




Milk


Delivered Fresh Every Wednesday and Saturday

Skim - 1% - 2% - Whole - Unhomogenized Whole - ½ & ½ - Whipping Cream - Chocolate Milk

Eggnog (Seasonal) - Maple Milk (Seasonal)


Strafford Organic Creamery's motto, "Know better milk", just scratches the surface of Amy Huyfer and Earl Ransom's boundless enthusiasm about their products. It is a simple admission of the pride they take in the fact that their milk really does taste great.

Earl and Amy are committed to sustainable agriculture and to providing products made without genetic modification, hormones, antibiotics, herbicides or chemical fertilizers.

The milk comes from their small herd of mostly Guernsey cows, a breed prized for its high-butterfat, high-protein milk rich with beta-carotene. During the season that we sell their milk, the cows graze on dandelions and clover in the organic mountaintop pastures of Rockbottom farm.

Strafford Organic Creamery milk comes in glass bottles, because they truly believe it tastes better that way.

Back to Top

Ice Cream


Delivered Every Wednesday and Saturday

Vanilla - Chocolate -
Strawberry - Smooth Maple

Seasonal Flavors: Fresh Mint (made with real garden spearmint) - Black Raspberry (Hand Collected berries) - Cinnamon - Pumpkin - Eggnog


At the 2004 Vermont Fresh Network Forum Christopher Kimball of the PBS series "America's Test Kitchen" and founder/editor of Cook's Illustrated magazine declared Strafford Organic Creamery ice cream the best he had ever tasted.

Why does it taste so good? Well, first look at the ingredients. There are no emulsifiers, fillers or artificial flavorings. It is made with fresh cream and fresh organic eggs from Earl's brother Berry's egg business down the road.

Then there is the fact that it is made in small batches in an artisanal hands-on way. The recipes are carefully crafted and tested on friends. I sat in Amy's dining room this past May savoring an experimental batch of fresh mint ice cream on which she had been working (I still say it was the best batch I've had - it had chunks of leaves in it that you could chew on and was a deep oxidized green!). I begged for weeks for her to put it into pints so that we could sell it.

But mainly I think it is the pride that Earl and Amy take in their milk. They let their wonderful cream shine through and compliment the strawberry, mint, etc. instead of allowing the flavorings to dominate. It might be more accurately labeled "ice cream flavored with smooth maple" rather than smooth maple ice cream.

Back to Top

Butter
Delivered Wednesday and Saturday Mornings

Available Unsalted and Lightly Salted in ½ pounds (1 pound size available as special order)

Again from our friends at Strafford Organic Creamery, this butter is light to deep yellow depending on the season and what the cow's are grazing on. Being made from mostly Guernsey milk, it is rich, creamy, and delicious.

Back to Top

Eggs
Delivered Wednesday and Saturday Mornings

We buy eggs from two local small farms, both of whom are organic certified and use natural practices including free ranging and natural roostering.

Berry's Organic Eggs
Berry Ransom lives and operates his organic egg business just down the road from his brother Earl who runs the Strafford Organic Creamery. He raises mainly New Hampshire Reds and Plymouth Rocks who lay brown eggs.

Fat Rooster Farm Organic Eggs
Jennifer Megyesi and Kyle Jones own and operate Fat Rooster Farm in Royalton, Vermont. They raise a mixed flock of laying hens that includes Araucanas, Black Minorcas, White Leghorns, Barred Rocks, and Golden Comets. Their eggs range from white to brown to blue and green!

Back to Top


Select from the drop-down list for descriptions, availability, and more information about individual wild edibles.

Farm Stand Open Daily: Monday thru Friday 9:30 AM until 6:00 PM, Saturday 9:00 AM until 6:00 PM, and Sundays 10:00 AM until 5:00 PM.

About Our Signs...

'Responsibly Foraged' means that we know that the forager (either us or a friend) has an expertise in collecting wild edibles; that they have permission to harvest on the land they are foraging; and that they harvest sustainably (they take care not to over-harvest, and harvest in a way that encourages perpetuation of the species).