Sap Bush Hollow Farm

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The Sap Bush Hollow Family: (Left to right) Jim and Adele Hayes, Saoirse Hooper, Bob Hooper and Shannon Hayes (so OK Ula needs to have her picture here...but then you would see how Jim and Adele have aged!!)

Our May 2008 Open House will be Wednesday and Thursday, May 28 & 29. The hours are from 4p - 7p.
This is the first fresh chicken pick up for 2008.

PLEASE BRING A FRIEND!!!!!

We will have the best selection of retail cuts of beef,veal, lamb and pork available, plus all the chickens are laying away.

We have a limited number of our wool blankets available. Call if you would like to reserve one.

We'll also have local HONEY,HAND SALVES, LIP BALMS, AND SOAPS MADE FROM OUR OWN ANIMAL FATS and THE GRASSFED GOURMET COOKBOOK plus Shannon's new book, THE FARMER AND THE GRILL. Please visit, take a break with a wonderful cup of Fair Trade Organic French Roast Coffee, and some delicious homemade desserts ...all on US!

Thank you for continuing to support this small family farm in a valley on a mountain in the middle of Schoharie County, New York!!

FROM ALL OF US AT SAP BUSH HOLLOW FARM







THE LAMBS ARE POPPING OUT ALL OVER !!

We are going so hard and fast right now, we must force ourselves to stop, look and listen to our wonderful surroundings. Our lambing season has so far been wonderful and peaceful (not like last year with nightly battles with coyotes and many lambs taken by them). I smelled lilacs today and had not realized they were blooming. WHOA!! LADY!! SLOW DOWN and love it all.
We appreciate our lives, abundance of friends, food, and fun. We hope you continue to support our efforts to farm sustainably and provide the best meat and poultry products possible anywhere for you.

THANK YOU SO VERY MUCH.

Nestled in its own valley in West Fulton, New York, Sap Bush Hollow Farm is a beautiful example of responsible livestock management on a sustainable and environmentally sound small family farm.. Healthy, contented sheep, cattle, pigs, chickens, turkeys and geese graze 100 acres of natural pasture. No growth hormones or antibiotics are used. Our animals enjoy fresh air, sunshine, lush green grass, fresh water and a stress-free life.

The result? Delicious, healthful, humanely raised meat.

Our farm produces a modest number of livestock, and although we strive to have all cuts of meat in stock, it is not always possible. We encourage you to try different cuts available from all our meats. The taste and quality are remarkable. The meats are dry aged, for the best in tenderness and fresh frozen, to ensure superior quality for you.

REMEMBER: NO ANTIBIOTICS OR HORMONES. JUST WHOLESOME, PASTURE-RAISED MEAT!

At Sap Bush Hollow, we like to get to know our customers personally (We live in the middle of nowhere - if it weren’t for our customers, we’d have no social life!). Our products may be pre-ordered at the Honest Weight Food Co-op in Albany, New York or purchased at the Pakatakan Farmers Market, NYS Rt 30, 4 miles north of Margaretville, NY. Open Saturdays May through October, rain or shine, 9am-2pm or at the Altamont Farmers' Market, Altamont, New York. Open Saturdays through September, 9am - 1pm., nice days only.
But, we prefer that our customers come to us, either by appointment, or during our on-farm sale days (posted in advance on our home page). Not only is this the best way for us to show you how your food is produced, it’s a great way for you to score a terrific cup of coffee, some local gossip, and a cookie or two.










Details, Details, Details....

Contact Us
How to find us...even if we're avoiding you
About Us
Click this link to see how smart and wonderful we all are.
Directions to the farm
Now pay attention, because you don't want to get lost out here!
Books
The Farmer and the Grill
A guide to grilling, barbecuing and spit-roasting grassfed meat …and for saving the planet, one bite at a time.
The Grassfed Gourmet Cookbook
The original, definitive guide to finding, selecting preparing and enjoying grassfed meats.
Shannon's Essays
Raw Milk
From Northeast Public Radio
Natural Birth
From Northeast Public Radio



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