A Trip to Hudson, NY is Not Complete without a Trip to Churchtown Dairy

The Hudson Valley has a long history of farming that dates back to the time of the early Dutch settlers in the 17th century, when the first businesses were based on agriculture, through today, with a region now known for its vast network of sustainable farms, prompting the farm-to-table movement in the 1970s. 

Apple orchards were scattered throughout the Hudson Valley in the early decades of European settlement, as apples were a common diet staple in food and beverages in addition to potatoes and wheat. Dairy farming in the region expanded rapidly in the 1800s, becoming one of New York State’s leading agricultural industries. As agricultural activity sharply declined in the 20th century, a new wave of farmers realized the value and need to bring life to thousands of acres of fertile land in the Hudson Valley.

One notable family, the Rockefellers, had the vision to buy over 3,000 acres of land in the 1980s to not only prevent industrial development but to save and create an agricultural mode so the community could enjoy and learn about sustainability in farming. The Churchtown Dairy in Hudson is the result of the generosity and hard work of Abby Rockefeller and Rick Anderson, master designer and builder, in addition to the many, many people who assisted in the farm’s planning and construction.

Sustainable agriculture is one of the most pressing concerns for the environment and all who dwell upon the land, making the work and mission of the Churchtown Dairy of utmost importance. In a time when so much of U.S. agriculture still uses and promotes harmful chemicals and pesticides to grow and “protect” crops, Churchtown Dairy uses only essential organic materials, and the results can be seen in the products they sell, from dairy products to meat and to flowers and food. 

All of the animals on the farm are given the highest quality of life possible, with their diets and overall well being looked after constantly. Composting animal waste is a major component of the farm’s sustainability practices. The nutrient-rich compost material is reused in the fields and has no negative impact on the safety of the water supply. Additionally, the nitrogen produced from the waste can be easily utilized as fertilizer for the growing crops.

Churchtown Dairy’s award-winning cheese is produced from their delightful herd of Brown Swiss, Jersey and Guernsey cows. Although the farm’s creamery is small, the staff produces cheese 3-4 times a week in a large 200-gallon stainless steel vat. Some of the whey that is leftover from the process is then used to feed the pigs on the farm. The dairy offers several informative classes about the cheesemaking process and about the farm every month, which can be found in the events calendar provided on its website.

Jean-David Derreumaux, the head Medicinal Gardener at Churchtown Dairy, has designed exceptional planting areas that grow herbs and flowers known for their healing properties. You can join Jean-David for a guided tour of the two-acre garden, as scheduled on the calendar.

Churchtown Dairy makes great efforts to community-build through the various talks, workshops and events it offers throughout the year. By educating and involving the community in the way of small-scale organic farming, we as consumers are better able to make healthier and more compassionate choices about where our food is sourced. By supporting local and sustainable farms in your area, you can make a greater impact on the preservation of the environment while also reaping the benefits of cleaner and more nutritious agricultural products.

For more information: https://www.churchtowndairy.org/