From the Farm Blog

Raspberry Fields Forever

RaspberriesWhen you're lucky enough to have access to an 800-acre wooded playground, surprises are around every bend. A few weeks ago Madava's farmer, Scott Boggs, and I hopped on ATVs to run up to the property's highest elevation, Mount Tom Stein. Over the roar of the motors he shouted for us to stop, having spied a sweet surprise hidden on the hillside: wild black raspberries. Not your typical farmer's market fare, this rare native variety features an intense black color, amazing scent and thorns that are no joke. They typically ripen about a month before their more well-known scarlet cousins and most commonly thrive in outer pockets of forest here in the Northeast.

RaspberriesScott and I weren't the only ones who noticed the available feast. Visible tracks proved that even Madava's bears share our appreciation for fine culinary experiences. The berries were so abundant I picked nearly four gallons to take home to Lydia and the girls. Despite the scrapes and scratches, I went back a few days later, literally armed with long sleeves. In a matter of hours from bush to table, Lydia transformed our efforts into a ridiculously delicious Wild Black Raspberry Coffee Cake. It didn't last long.

From the Farm Blog

From the Farm provides updates on how the Crown Maple team is turning sap from the some of the most regal maple trees into quite possibly the purest maple syrup on earth. The Crown Maple team shares their insight into maple sugaring, the latest maple syrup production techniques, life in the sugarbush, conserving the land and sustainable forestry. Interested in more? Subscribe to receive updates.

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