Hello, Creambrook Friends! Today you are faced with a ton of choices to make in regard to your food:  ever-increasing pricing with smaller packaging, confusing labels, varied views on sustainability and ethics, and ever-changing media articles on what food is good for you or not. It is exhausting!!  Kristen and I feel this tension every time we go to the grocery store, and we seem to be always reevaluating our food purchases. It should not be this hard!  At Creambrook, we are excited to help make your dairy choice as easy as possible.  Several changes are coming into effect in the next few weeks that will dramatically change your experience with Creambrook raw milk.

I started making homemade Tzatziki a few years ago and every Spring, it’s a meal I go back to again and again. Something about the lemon and dill and cucumbers remind me of Spring (although I know cucumbers aren’t in season yet ;).

To make the meal, I will start cooking a thawed pork or beef roast in the instant pot or slow cooker with herbs and garlic, and sometimes onions and peppers.

Then I’ll make the tzatziki yogurt sauce and mix up a batch of flatbreads. Serve with some olives and sliced peppers and tomatoes drizzled with olive oil, salt, and pepper, it’s a simple, flavorful meal that the whole family loves.

There is nothing like making homemade butter. 

And eating homemade butter.

The process of taking cream and churning it into butter always makes me smile.

It all begins with the humble dairy cow.

She takes green grass grown by the sun’s warmth and plentiful rains and turns it into one of nature’s most nutrient-dense foods.

Raw Milk, often touted as a superfood, is quickly gaining momentum in kitchens across the nation — but what exactly is in a cup of raw milk? Let’s dive in.

At Creambrook, we sent our winter raw milk to be tested at a nutritional lab and were thrilled to see the results confirmed of what we have known for years.

There are significant differences in raw milk versus its pasteurized milk counterparts — it’s not just at the macro-level.

Ben and I keep saying how awesome our team is. We work with the best people.

Over the past couple of weeks, everyone has come together to get the new leased Creamery ready for production.

I am excited to share these “in progress” photos with you! It’s really taking shape.

This feels surreal. We brought all the boys to the creamery to see it pull down the driveway. This milk tanker will be hauled by the Kenworth semi truck…

We have purchased a carton filler to bottle Raw Milk into Half Gallon Cartons this Spring 2025!

 Please stay tuned for more details in future Farm Letters as this new process unfolds.

We will be the first raw milk herd share to have milk cartons!

Hello from snowy Middlebrook, Va!

I hope this finds you well. We are in the middle of a rough patch of weather: 10 inches of snow + above-freezing temps = ground that is challenging to drive tractors and equipment on. Next week's weather looks the same. 

We're making do and getting creative in order to keep the cows well-fed and bedded in their fields. And we are counting down the days until Spring!

Also known as “pumpkin-less-pumpkin-spice coffee creamer.” ;) Allow me to explain.

I so badly wanted to send a pumpkin spice coffee creamer recipe to my weekly Farm Letter readers. Yesterday I spent three hours in the kitchen with some of my favorite....

Enjoy a visit to the beautiful Shenandoah Valley! If you are wanting to make a weekend trip for Farm Day, here are other places you can visit, hike, and enjoy!

Ben is back on The Baker & The Farmer podcast! He shares an update from the past year as well as navigating some tough challenges and exciting growth at Creambrook Farm.