The Farm Store is open!

Our grass-fed beef can be found at The Meat Hook in Williamsburg too:

http://tastingtable.com/entry_detail/nyc/1717/The_Meat_Hook_revamps_the_humble_hotdog.htm



Ode to a Humble Patty by Ralph Gardner in the Wall Street Journal Online is fun to read and will inspire you to try totally grass-fed beef from Kinderhook Farm for your next grilled burger!

online.wsj.com/article/SB10001424052748704312104575298502443937516.html


Fresh, Freedom Ranger chickens will be available in our store throughout the summer months.  We raise the birds outdoors on pasture and allow them to mature slowly, unlike the standard grocery store chicken which is harvested in six weeks and is never on grass or in the sun.  Email georgia@kinderhookfarm.com to check on the dates that we will have fresh birds in the Farm Store.

Reviews by customers of Kinderhook Farm Freedom Ranger chickens:

"LOOKS - Crispy great looking skin

TASTE!!! - Much more flavorful that most of the chickens we eat on a more regular basis (organic or free range, no hormones, no antibiotics, etc).  A more "meaty" taste.  The meat is much denser, more fibrous than chickens mentioned above.  It was moist though not dry.

CONCLUSIONS - It reminded me very much of the chickens we buy in French farmers markets - that's a good thing!"
    from Mimi

"Report on last week's bird:  I roasted it at 350 degrees for about an hour and 20 minutes with lemon, rosemary, salt and pepper and olive oil.  It was fabulous!  A little gamier than Tyson, a little firmer, not tough, and it seemed to absorb more of the lemon/rosemary flavor than your average super market chicken.  Wonderful!  So, I'll be back for more next weekend."
    from Lucie


"Finally, what a chicken is supposed to taste like!  The vitality this breed is raised for comes all the way through the eating experience.  With a simple rub of butter and herbs, ours roasted in just over an hour, making it a low-maintenance meal for the cook.  The meat was remarkably tender and juicy for any bird, let alone one that spent its days racing through the grass after forage, and the skin roasted to a golden crisp that practically shattered in our mouths.  It yielded roasting juices so rich with collagen that within moments of stirring in a few tablespoons of water we had a mind-blowing gravy.

My husband and I got two dinners and a lunch out of our 4-pounder and so this chicken turned out to be a real value.  I am committed to cooking authentic and wholesome food that is satisfying to eat, and I am delighted that Kinderhook Farm is too."

   Leah Holzel, Food Editor, Every Day with Rachel Ray magazine

"I tested the chicken today, very successful if you don't mind me saying!  I used Patricia Wells and Joel Robuchon's recipe - which suggests that you truss, rub with butter, salt & pepper inside & out, oven goes on to 425 then you roast first on one side for 20 min, then other side, same time, then last breast side up for 20 min., lower temp to 375 and roast another 15 min. then remove from oven and pan and let rest tail up and slightly raised for 15 minutes to let juices run through.  I also roasted with fresh thyme and onions and a garlic head halved - with a half placed on each side of the chicken.  The skin was gloriously brown, not too crisp - but the meat was still juicy, then and as Eva said, "this is delicious mommy."  I didn't detect any toughness and thought the meat was certainly more flavorful and rich than a typical roasting bird.  Hats off to Georgia and Lee!  I am sure the stock will be delicious as well as will the leftovers!!"
   from Heidi


We also have eggs from our pastured laying hens.  They're busy laying the most beautiful eggs with heart-healthy omega-3's, vitamins and antioxidants, just like the grass-fed beef.


We're open every day although we may be out doing chores around the farm when you arrive. You can call ahead if you would like to arrange a time for us to meet you at the store:


Georgia 518.929.3075                               Lee 518.929.3076

Store hours: Open every day                              Click here for online map