UPDATES (10/27/07):  Green Rabbit Farm has been SOLD.  The new owners will be offering a CSA in 2008.  For more information, please contact Chris at c_babis@yahoo.com

Welcome to Green Rabbit Farm. We grow vegetables and berries without the use of any synthetic fertilizers, pesticides or herbicides. We manage our land with the use of crop rotation, cover crops, compost application, and close observation. We test our well water four times annually, hydro cool vegetables when appropriate, and harvest up to the minute to provide you with the freshest and healthiest produce that we can possibly offer.

GRF is located in Madison, New York on a fertile piece of bottom land alongside the Payne Creek which flows into the Lake Moraine Watershed. We stretch the Central New York growing season from April to November with the use of two passive green houses and one smaller heated house. We grow mesclun, arugula, spinach, strawberries, turnips, chard, kale, tomatoes, cucumbers, squash, cabbage, onions, leeks, beets, carrots, potatoes, parsnips, peppers and culinary herbs. Additionally, we have installed a small blueberry plantation from which we hope to be harvesting by 2007.

In the spring of 2004, we began baking organic naturally leavened bread. Our breads are made from Champlain Valley milled organic flours. Most of our whole grains are milled right in our bakery prior to mixing thus ensuring that every loaf is as fresh and nutritious as it can possibly be. Our current product line includes a traditional levain, peasant wheat, cinnamon raisin (25% organic fruit), rosemary-olive and potato-sage.

While predominantly local, our marketing is vast in aspect. We sell to restaurants, food coops, health food stores, and other local farmers when their supply is short. Our current accounts include the Brewster Inn (Cazenovia), Circa (Cazenovia), The Arad Evans Inn (Fayetteville), Alto Cinco (Syracuse), Toms Natural Foods (Clinton) and the Syracuse Real Foods Coop. We also vend at the Hamilton Farmers Market each Saturday morning from May to November. During the colder months of the year, we extend our marketing by wholesaling storage crops which have been stockpiled in our root cellars. Most of these vegetables go to Syracuse, NY and Western MA.  As for the bread marketing, we sell the majority of our loaves directly to patrons at the Hamilton Market.   Additionally, we bake bread for Circa and Toms Natural Foods.