“Sprout Creek Farm in Poughkeepsie is a nonprofit 200-acre working farm. When we pulled up the driveway, we were greeted by what the farmer later confirmed to be nearly 100 goats, a small herd of cows and several friendly barn cats.
As we walked around the back of the main barn, several chickens ran towards us. It was as if they had taken on the role of hostess and were welcoming us to their home. We found ourselves being ushered by them towards the other chickens, numerous ducks, turkeys and several roosters.
I decided to visit the farm because several of the farm-to-table restaurants I’ve written about use Sprout Creek’s cheeses in many of their appetizers and entrees. The farm has a small market that sells its artisan cheeses directly to the public. The cheeses are made from the milk of the farm’s own cows and goats, and are all antibiotic- and hormone-free. The farm also sells its own grass-fed pasture-raised beef, along with chicken and duck eggs.”