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Just two hours from New York City and perched in the foothills of the Catskills, Channery Hill Farm grows a variety of heirloom and open-pollinated vegetables and herbs farm market and local restaurants and retail. Specialties include hard-neck garlics, mixed salad greens and spicy saute mixes. We create a range of seasonally-dependent, small-batch dressings, marinades, mustard, ketchup and relish with produce from our fields and those of our neighbors. With crop rotation, companion planting, cover crops, no-till practices, and permaculture ideologies, we nurture our loamy soils and reduce pressure from pests. Previously home to a dairy, the barn now houses a laying flock of hardy free-range poultry who have the run of the farm; pastured sheep and goats, and two miniature ponies named Sid and Nancy, who mow the lawn and keep the sheep company. Farm tours are available by appointment.

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