Contact Us

Dave and Rachel Perozzi

431 Seebers Ln

Canajoharie, NY 13317

Dave with Chick 3 300px

Dave 518-588-2633

Dave makes most of the messes, fixes and builds things, and handles the customer service.


Rachel 518-928-0019

Rachel manages the cattle herd, moving them to new pastures and choreographing their grazing moves across the farm.



AJ, Allie, and Harry help out with poultry chores. Here we are after getting drenched while moving chickens to a new pasture.

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38 Comments on “Contact Us

  1. Hi. every time we come up, we purchase eggs. if i order meats/chicken, can i get eggs too? also, do you have ground chicken.

    • Hi Mary, at the moment our hens are going through a non laying period, so we are only getting a few eggs each day. We don’t have ground chicken, but we do have ground turkey. Thanks, Dave

  2. Hi Dave — Do you still have lard? (I’d be broken-hearted if you don’t!) Couldn’t find it this tie at the website.


  3. Hi guys! Love the site! Maybe ive overlooked it, we were curious if you had a monthly csa or mixed meat package. Thank you for your time!! -Des

    • Ps your blog is f*cking hilarious. First one ive actually enjoyed ever.

    • Hi Des, thanks. We don’t do a CSA, but we were thinking about trying to package some bundles together. I wonder if having so many choices can be overwhelming. I have been brainstorming with some other farmer friends on some ways to organize the bundles. One way would be to offer packages sorted by cooking type (Grilling cuts vs Slow cooker). Coming up with a packaged plan is an item on my to-do list. Dave

  4. Hello,

    I am looking for organic, grass feed beef feet. Do you sell this item? If so, how much per pound and would it be available for the January 12th pickup?

    I see you sell pig feet but are sold out. Is this a discontinued item or will you restock at some point?

    Thank you in advance for your help and happy New Year.


    • Hi TK,
      I think I have more pig feet. Our on-farm shortage is limited so I rent space at a couple freezer warehouses. I’ll be back there later this week to restock on a bunch of items. If I confirm that I do have some feet, I’ll update the website inventory by Thursday or Friday.
      We’d like to sell beef feet, but we haven’t been able to find a butcher that can process them. They make amazing broth, but getting them properly skinned and cleaned to the approval of a USDA inspector is difficult.

      • Hi Dave,

        Thanks for the fast reply and updating your website. I placed an order. Seems like you are now out of chicken feet. If you have more I will add to my order that I’m picking up on the 12th if that works for you. Thank you.

  5. Hi Dave and Rachel,
    My friend Mary directed me to your farm when I asked for recommendations for the meat equivalent of a CSA. Really excited and impressed by what you do after browsing your site. Pardon me if the info is listed somewhere, or it offends the work (and passion!) you put in your farm, are the animals raised without antibiotics and growth hormone?
    Thank you in advance for your time!

    • Hi Nicole, yes all the products are raised without antibiotics or growth hormones. In our online store we have a bit more detail about the specifics of how we raise each group of animals, up at the top of each page.
      Thanks, Dave

  6. Our family would love a tour is it possible. Thank You

  7. Hi Dave and Rachel. I found your blog/site because my daughter is part of a CSA that will begin selling your products. So I came on and did some reading . . . Just wanted to say that Dave, you are an excellent writer, and I wanted to put the idea in your head(s) of telling your story and submitting it as a book. Take a look at “The Dirty Life” (Kristin Kimball) and “Gaining Ground” (Forrest Pritchard) and “The Good Good Pig” (Sy Montgomery) — I’m thinking these authors might be good examples and/or even contacts to light the way. Find a good book or website to explain how to write a non-fiction book proposal (this is what you submit to find an agent or publisher). Don’t be tempted to self publish or online publish or Create Space publish (and definitely don’t Amazon publish!) — go for a book contract with a traditional publisher. I believe you have the writing talent, and with a little guidance and polish you could also get the “story” part going at a level that would make a successful book. Just some thoughts . . . looks like my email will show to you, so feel free to contact me if you have questions and I’ll do my best to answer them or guide you to places where they can be answered, or at least say “I don’t know” in a friendly way 🙂
    All best,

    • Thanks Elisa. It is curious that as I’ve been farming, I’ve lost all interest in the farm memoir/personal journey genre. Before I began, I read many of those sorts of books. I’ve gravitated toward fiction. My world has too much nonfiction in it already. I just finished listening to the audiobook of Independent People by Halldor Laxness, a great piece of farm literature by the way.
      Temperamentally, I would have a hard time sustaining interest in the writing process, whereas blog posts allow me to be much less disciplined. I get bored with my ideas after a few hundred words, and usually by the time I’m ready to publish a post I’m disagreeing with my initial assertions.
      But thanks for the appreciation. Perhaps as my circumstances change I’ll find a message and be ready for an authorial career.

  8. HI I was wondering if you ( wrong direction farm) had a section were you gave tips on ” how to cook gras fed meat specifically a 3 lb brisket I purchased . I currently have a nice dry rub on the meat and was wondering what a good temperature and time would be . At least to start with .thanks Paul

    • Paul, if you are using a dry rub I’m assuming you are going to be using a smoker. I don’t have a smoker, so my brisket methods are limited to using slow cookers with wet cooking methods. For anything being cooked over dry heat with smoke I’d recommend looking for recipes from Meathead Goldwyn from Amazing Ribs. My other go-to guide for cooking is Kenji Lopez-Alt from Serious Eats. Neither of these two guys has ever steered me wrong.
      As far as cooking time goes, the fact that the brisket is grass fed probably won’t have much bearing since the brisket isn’t a muscle that gets used much. Hard working muscles like chuck and round may require different cooking times for grass fed beef compared to meat from cattle that stand around all day in feedlots.
      Having a cooking section would be nice, but that’s not my area of expertise. I love to eat, and I can cook a few things, but I don’t have any kitchen skills to brag about.

  9. Audrey told me about you! I want to grow a hardy and plentiful rice on some land i inherited and I thought you’d have great suggestions on how to live a very simple life while running this. And you’d probably be able to arm me with whatever I need to make the job as simple and hassle free as possible. Do you think you can help?

    • Audrey told me about you too, that you are looking at land in Southern NJ. Besides my ignorance about rice and field crops in general, I won’t be much help because I don’t know anything about farming in that environment. It is quite different from ours (one extra month of frost-free weather at each end of the growing season, well-drained sandy soils vs our clay soils, lower elevation, higher storm damage potential, much lower snowfall potential). You’d be much better off talking with people making it work there.
      As far as general tips, I’ve learned that funding is everything. Successful farmers either enter farming with tons of money or they enter farming via inheriting a fully built farm. Starting with a patch of land but without a pile of cash is hard and slow-going. I’ve also learned that you need a lot more land than you’d think. In our economy, I think the successful “small” farm sits on at least 300 acres. Whether those acres are owned or leased doesn’t matter so much, as long as you can be sure that your farm will have access to that much land for the next couple of decades.
      As far as living a simple life goes, I definitely can’t help with that. Mine is complicated and messy, littered with the half-finished, the broken, and the neglected. And I’m not speaking metaphorically… I was never much good at living a simple, neat life before farming, so I haven’t been able to do that while farming. So my guess is that if you are able to live a simple life now, you’ll be able to do the same while farming. If you are living with chaos now, you’ll be a chaos farmer.

  10. Hi! Just wanted to say I would definitely be interested in turkeys for next Thanksgiving! Keep us posted on your decision to raise or not to raise….Thanks for all the wonderful food! Deb DeSalvo (Montclair/Bloomfield CSA)

  11. Dave this is a great blog. I wanted to follow up on the goldenrod in your pastures. I saw that you were running your cattle through the trample and eat around has that worked out for you? I am currently working to re do some pasture with the same problem and I was wondering if you had any updates on your progress. Thanks

    • Jbd, different fields respond differently. One pasture went from weeds to lush grass in one year, others are four or five years in, and they are just coming around. The waterlogged fields seem to be more challenging to reform. I’d say it is working, but it is a long game we’re playing.

  12. Could you explain the manufacturing process in your Leaf Lard? Each fall I have tons and tons of leafs to rake and perhaps I can kill two birds and turn my misery into profit. Even better, If you rake and pick up my leaves, I’ll cut you in on half the leaf lard profit.

    • Would that it were so simple…
      Actually leaf lard is the traditional name of the fat surrounding pigs’ kidneys (the analogous fat in sheep and cattle is called suet). The lard is “rendered” by heating it in a kettle and ladling out the liquified fat, filtering it, and allowing it to cool. So no leaves are involved, other than whatever leaves the pigs ate during their lifetimes.

  13. Dear Dave and Rachel,

    Though not included in the list of items for ordering, can I order black tripe for delivery in Westfield NJ?

    Thank you so much in advance

    • Sorry for the delay. Tripe is one of the items that are not available because none of the small butchers we work with can process it efficiently.

  14. As the MCFC season is over soon I am going you will periodically do a delivery close by through the winter months.please advise if this is something you do.
    I have loved eating what you produce!

    • Sorry for the delay in getting back to you Bonnie. Yes, we’ll be continuing to do a winter delivery just a few blocks away from the summer CSA site, albeit on a monthly schedule. Once the normal CSA season ends we’ll be updating the “Delivery Options” tab with the new location.

  15. Dave and Rachel, thank you thank you thank you. I’ve always believed that if you know your farmer you know your food and I’m so thrilled to have found you and your wonderful farm. Thank you for “doing it right”, my family and I truly appreciate it.

    • Thanks Jen. And the reciprocal is true for us: If we know our customers, we know how to produce that food. If we were producing for an anonymous commodity market, the only motivation would be maximizing profit. But when we are farming for people we know, then doing what’s good for those people becomes a more prominent goal. Getting to know our customers is a great safeguard for us too.

  16. Pingback: MCFC Fresh Fridays: August 8th 2014, Delivery #5 | Montclair Food Co-op & CSA

  17. Heard a radio article on NPR this morning about Red Wattle pigs. They called it an heirloom breed. Thought about you guys right away. Turns out this is not an ancient breed. Looks like it was developed in Texas in the 1960’s. At least that is what I read in a Wikipedia article. Didn’t go any further in investigation.

  18. Rachel, We met yesterday at the concert. I would like to briefly visit your farm and when I’m there buy a sample pack. If you would like me to do it, I will take another sample pack to the Harvest Co-op in Gloversville and speak with Chris Curro, the manager. No rush. Jamie Clauson

    • Thanks, Jamie. Are you available to drop by August 31 or September 5, 6, or 7th? You can give us a call at 918.588.2633 before you come by. Look forward to seeing you and talking about the co-op.

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