Sport Hill Farm

by Jojo Frey October 25, 2014

Established in 2001, Sport Hill Farm is one of the newer farms in Easton, CT. The farm features an educational center, as well as a summer camp for children. Their on‐site market offers a beautiful array of fresh vegetables, dairy products and eggs, as well as local artisan products. Sport Hill Farm also sells produce wholesale to quite a few restaurants throughout the state, including two of my favorites, South End of New Canaan and The Whelk in Westport.

Only thirteen years old, Sport Hill Farm has already had a strong impact on it’s surrounding community. Back in 2005, Sport Hill introduced the first Community‐ Supported Agriculture (CSA) Program to Easton, CT. This past year, they introduced their new Crop Cash Program, where individuals can pay for a farmer’s start‐up costs during the winter then reap the benefits during the growing season.

If you’re in the area, this lovely little farm is well worth a visit! Stock up on delicious fresh vegetables and eggs from their large flock of chickens. On our recent visit, we picked up some local honey, sweet and crunchy green beans, meaty flavorful tomatoes, several heads of fall lettuces, and my favorite, a mild and creamy Camembert from Arethusa Dairy.

Sport Hill Farm
596 Sport Hill Road
Easton, CT

The Market at Sport Hill Farm Farm stand at Sport Hill Farm Chickens at Sport Hill Farm Crops at Sport Hill Farm

Jojo Frey

Comments will be approved before showing up.

Also in The Churncraft Journal

The Chef Series: Marlon Alexander

by Jojo Frey January 10, 2018

Make Better Butter

For the third installment of our Chef Series, I am so excited to introduce the charming Marlon Alexander, a personal chef who has worked for some of the biggest names in show biz including Kiss, Rod Stewart and Christina Aguilera. I first met Marlon at a charity event, where a private dinner catered by him was auctioned off for a cool $14,000 (by the way, two of those dinners sold that night). Between his charisma, fascinating stories of the rich and famous, and delicious food, it’s easy to see why.

The New York Times: Front Burner Feature

by Jojo Frey December 08, 2017

What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.

Truffle Butter

by Jojo Frey December 04, 2017

Recipes

Truffle butter is a great way to preserve the aroma of truffles. Chefs recommend using truffle within five days or so. Aside from freezing it, making truffle butter is a good method to preserve the flavor. But, let’s be real… ain't no way truffle butter will last more than a few days in anyone’s fridge!!

Sport Hill Farm

Jojo Frey

Leave a comment

Also in The Churncraft Journal

The Chef Series: Marlon Alexander

The New York Times: Front Burner Feature

Truffle Butter

Subscribe

Categories

Main menu

Support

Get In Touch With Us

Jojo Frey

Leave a comment

Also in The Churncraft Journal

The Chef Series: Marlon Alexander

The New York Times: Front Burner Feature

Truffle Butter

Subscribe

Categories

News & Updates

Main menu

Support

Get In Touch With Us