It’s fitting that it’s pouring rain as I finally sit down to write this, after 6 weeks without any significant rainfall.  The rain is violent; so very welcome yet coming hard and strong enough to cause damage. It was a cold, soaking rain last fall on the day we laid my father to rest. 

I had a grand plan of monthly installments in 2023 sharing the history of our 20 year farming adventure, and the story of my family’s farm that laid the foundation before that.  Here we are in June, and only one installment has been completed.  We are in a season of life that is hard work, and lots of it, right now, and as much as I should spend more time communicating - jobs like building fence, making cheese, making hay, raising kids, always seem to fill my days to the brim. 
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I had decided back in January that the next installment would tell the story of my parents and the debt of gratitude that I owe them, and to be honest I knew it would not be easy to put down on paper and that has not helped my procrastination.  I’m sorry that my dad is not here for me to say thank you and tell him how much I’ve appreciated the life I was granted, but I want to take the opportunity to give my mom this recognition while I can. 

My dad passed away unexpectedly last fall at 68.  He was largely healthy his entire life, so it came as a shock.  For me it’s been a reminder to cherish everyday – yet note the above season of work that we’re in – which has led to a lot of personal conflict this year as we struggle to get to a place where work is balanced with actual living – heck, anytime for living would be an improvement right now.  So many factors impact this situation – a topic for another day. 

My dad spent his whole life farming.  From him I get my work ethic, my eyes for opportunities and new enterprises.  My family’s farm has survived in an increasingly urban area because it was diversified – milk, beef, pork, feeder pigs, hay, straw, shavings, hauling, seed sales, baling twine, fence posts, used equipment dealing and more – all of these have contributed over the years.  He graduated from SUNY Cobleskill in 1974, driving a cattle truck to and from school weekly, hauling sawdust or animals on his trips back and forth.  Years later, I spent many hours riding along on hay deliveries (labor in exchange for ice cream).  I learned to take in all the scenery while driving, keeping it between the lines while observing everything around you, and always able to find my way by landmarks.

It’s not fair to give my father all the credit by any means – my mother is the one who has kept it all organized.  Dealing with the peculiar customers and the bookkeeping.  The one who hauled us and supported us as kids at all of our school, church and 4H activities, and led and organized all of those events.  Who taught us to cook, can, bake, sew, craft, garden and so much more.  Who packed for and stayed with us at the fairs and scrubbed our white show clothes clean.   Who runs for parts or seed deliveries or has delivered calves and piglets in the trunk of the car.  And now cherishes the role of grandma and is here whenever we need her, to share all of this knowledge with the next generation.  She is and has been just as much the heart of the family farm as my father.

My parents have lead by example and taught us to work hard, to do your best and what’s right, to earn respect through a job well done. Both have been leaders in their community.  I can only hope to someday earn the same level of love, respect and appreciation that I hold for them.

January 2023 marks 20 years since what you know today as Crosswinds Farm & Creamery officially began! Time sure flies, when you’re having fun and when you’re not – it’s been an evolution for sure. But do you know the story of how the family bringing the milk, cheese, and meat you enjoy each week came to be? Throughout the coming year, we’re going to bring it to life for you right here!

First, let me introduce myself – I’m Sarah! I’m the face you usually see in our market booth and the driving force behind this crazy adventure of a life our family has. One of our customers recently asked “you farm, you make cheese, you go to markets, you homeschool – you’re not really busy, are you?” Nope, not really! Those things are my life in a nutshell right now.

I grew up in the town of Catskill, on the Hudson River in eastern NY, where my family has farmed since 1680. How did I get here?

Looking back, it’s been a string of serendipitous connections that have made all the difference.

I fell in love with all things farming (especially big brown cows) earlier than I can remember. Greene County is not a strong agricultural area; there were only 2 working farms in my school district at the time. I was often singled out as a farm kid, but it was always something I was proud of. When I was 6, the whole 1st grade toured our farm, with the current county Dairy Princess assisting. I declared that someday I would be a dairy princess too!

The highlight of my summers growing up was showing our cows at county and state fairs, which is where I met other kids who were like me & loved farming just as much! At 16, I was the first Dairy Princess our county had had in 10 years. On a whim, I entered a scholarship competition with an interview component. One of the fellow competitors I met there would later be my college roommate, and the event connected me to the 4H dairy quiz bowl program in a neighboring county. We earned a trip to the state competition – held at Cornell – which also included a behind-the-scenes tour from a current student, which made me feel at home at a place that would otherwise have overwhelmed me.

Dairy quiz bowl took me to national competitions in Louisville and Columbus, all the while learning, and meeting more people whose life revolved around agriculture. After high school, I chose to come to Cornell for Animal Science, and then had an opportunity to complete an MS in Farm Business Management as well. In high school, my exposure to “business” was the DECA club which sold pencils and candy in the school store. At the time, I had no interest in selling pencils – the irony of now owning a retail store! When I got to Cornell, I was exposed to the world that is business and business management and realized that I loved working with numbers as much as animals. I chose to finish my masters because I knew once I left school to farm, I would never go back.
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After teen years full of extracurricular activities (but NO basketball) and working on the farm, I was bored at college. So I took crazy course loads, worked multiple jobs, and tried not to get into too much trouble! I don’t think I ever seriously considered a career other than farming, though at the time I certainly did not foresee what our business would look like today. I defended my master’s thesis in December 2002 and started milking my own cows in January 2003!

No doubts, Charlie is the pro when it comes to cooking steaks at our house!  I'm better than I once was, thanks to his guidance, but I leave the grill to him! 
It might be 40 outside today, but the forecast is looking mighty chilly for New Year's Eve!  Fear not - you can still master steak on your cooktop!

Here are Charlie's secrets - follow them & you can make the perfect steak every time :

•  Take the steaks out of the fridge & season them an hour or so before you want to cook them.  We keep it simple here - salt, pepper, garlic.  But you can use any spice rub you like. Season both sides!
•  Use the heaviest pan you have, preferably cast iron!  A thicker pan will heat more evenly and prevent scorching.

• ​Use a meat thermometer to know when you've reached the desired degree of doneness - SOOOO much easier than trying to guess by color! 
  

    Temp the thickest/center part of the steak, without touching bone.  Remove from heat 5* below desired temp, as internal temp will continue to increase.

Steak Doneness Temps:
Rare 125
Medium Rare 135
Medium 145
Medium Well 150
Well 160
Please don't ever cook a steak to well done....your mouth will thank you!​

It seems our world relies more and more on connectivity via the internet. We farm because we value connections, but not those involving technology. 
Connections we have to our animals and land. 
Connections with the rhythms of life and weather and seasons that cycle endlessly. 
Connections with our heritage and ancestors who have farmed before us. 
Direct, strong connections with our customers who understand the importance of knowing the hands that have raised & crafted the food on their tables. 
Connections with our children whom we share this life with. 

These are connections that will transcend all the unrest our world is facing.  They are connections that will prevail when many may take them for granted.  Our life's work is to provide food for our community. We invite you to share in the power that strengthening our local food network creates for our future - all of our futures.  

We ask that you spread the word.  Share your connection to us with your neighbor, your co-worker, your family member.  Give them the opportunity to make these connections and source their nourishment direct from a farming family.  

Above all, food direct from the farm Just. Tastes. Better.  ​

1 1/4 C honey
1/4 C soy sauce
8 cloves garlic, finely chopped
1 tsp ground black pepper
6 14oz pork chops
kosher salt

Bring honey, soy sauce and garlic to a boil in small saucepan, reduce heat to simmer for 5 min, until garlic is cooked.  Remove from heat & whisk in black pepper. Set aside. Lightly salt chops.
Heat grill to 450.  Sear pork chops on all sides, turning frequently to develop a crust on all surfaces, about 7 minutes total.  Lower the heat and cook through, continuing to turn, 15-20 minutes more.  Cook until internal temp is 140.  Brush the chops with honey garlic glaze, and serve with additional glaze.  
Recipe adapted from foodandwine.com.

​For Sale: Used SunshineUsed sunshine, huh? What the heck am I talking about? 

Our farm philosophy is fairly simple: Use plants to capture solar energy.  Use livestock to turn human-inedible plants into tasty, nutrient dense, dairy & meat products.  Really, the stars of this system are the microbes that exist both in the soil and produce nitrogen, and in the cows' rumens (stomachs) that turn plant fibers into protein.   

Beyond this basic philosophy are a million logistical details that influence how the process is completed. Our management focuses on minimizing inputs onto the farm as much as possible.  For the cows, that's only salt and minerals including selenium, which our soil in the Northeast is deficient in.  We do need to harvest a good portion of our acres for winter feeding because of the layout of our farm, so there are inputs required to do that.  

Pigs are not ruminants; they have a simple stomach that functions the same as yours and mine.  They don't have the benefit of rumen bacteria and therefore need more essential amino acids supplied in their diet.  Their diet includes grain which is an input to our farm; we include excess milk & whey from our dairy which reduces the amount of grain required.  

Time on the tractor gives me a chance to catch up on podcasts, and lately I've been binge listening to "Working Cows", a podcast focused on all things related to regenerative farming & ranching with livestock.  I believe it was Steve Kenyon in episode 95 that said farmers and ranchers are one of two things: used sunshine salesmen, or earth miners.  

If you're not taking full advantage of soil and rumen biology, you're either depleting soil nutrient reserves or need to add nutrients in the form of fertilizers, most of which are petroleum derived.  We'd prefer to manage our soils, grass, and livestock in ways that allow us to focus on being used sunshine salesmen!  We think you can taste the difference, as well as reaping the health benefits of nutrient dense foods!  

Tis the season for Pork Carnitas – the Mexican version of pulled pork!  Our pork shoulder roasts are perfect for this tasty dish and if you've never tried them you're missing out!  Our roasts have a thick fat cap which will render out as you’re cooking it low & slow, keeping the meat moist & juicy. Traditional carnitas are deep fried in lard, but if you use a cooking vessel close to the size of your roast, you can accomplish the same outcome without adding any lard.   I love this explanation behind the science of this cooking technique! (PS We also offer rendered lard if you'd like to try the authentic technique!)

The key to carnitas is crisping up the pork after shredding it – you can do this in a frying pan or under the broiler.  Serve carnitas as tacos, enchiladas, burritos, over rice or on a salad.  They store well refrigerated or frozen (before crisping) and used as needed!  

Rather than reinvent the wheel, here are links to recipes I can recommend: this one uses an oven, and this one offers options for slow cooker or insta pot!  Enjoy!

Meet Sam.  Sam was born five years ago, the day my grandfather Sam passed away at 96 years young.  

My grandpa Sam was born in 1918 and walked to a one room schoolhouse.  He provided for his family on the farm, having asked (told?) my grandmother (the new college-educated county extension agent from the city) to marry him on their first date. 

He was a Brown Swiss lover, and much to the rest of my family’s irritation and my gratitude, he lit the fire for Brown Swiss in me at an early age & supported it as I grew up.  We made an annual pilgrimage to the Eastern Breeders Sale every year together, and more than once went halves on a purchase to expand my cow herd.  I wouldn’t be where I am today without his influence on my life. 

At his memorial service, our family & friends told stories of my grandfather’s “riches,” despite his modest life as a farmer.   So Sam the cow, sired by Richard, was registered as “Crosswinds Rich As Sam”.  She actually descends from a maternal line that moved here from Catskill with me, and has my grandfather’s breeding, and it is an “S” named family.  This irony of her birthday touches me daily, as I’m a believer in things happening for a reason. 

As a rule, our cows don’t kick when we milk.  They have no reason to.  Sam is a miserable exception.   She’s always been a bit, shall we say, flighty.  But since she calved most recently, she has been absolutely awful in the parlor.  Downright violent.  Reaching into her wingspan is putting your life in danger.  We have tricks and tools to prevent a cow from kicking, but they barely slow her down.  Some days it is a two person operation (which is completely opposite of our philosophy here, with everything set up to flow with one body). 

A normal soul would have sent her for a career change long ago.   But every day, somehow I have managed to milk her. We are truly blessed to live the life we love, farming.  We witness the rhythm of the seasons and the cycles of new life, growth, and harvest that accompany them, and are proud to share the products of our labors with you, our customers.  The riches of farm life have been even more poignant in the last year.  But there are certainly times that cause you to question your sanity.

I’m sure her attitude is intended to tell me something.  I haven’t decided if the message is to persevere when the going gets rough, or to quit while you’re ahead. 
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One thing is for sure: Sam is lucky that the stubborn gene is as dominant in the brown cow farmer as it is in the big brown cows!