We believe a grass-based farm is better for the animals, better for the farmers, better for the environment and better for the consumers. It’s a sustainable system of agriculture that offers you the healthiest, leanest, tastiest products we can raise. If you could raise your own, this is how you would want to do it! And if the animals raised themselves, this is how they’d like it.

       We sell most of our products right at our farm store and at the Farm Market at the Point in Catskill in season.  Two fine regional chef-owned restaurants, the Palmer House in Rensselaerville and Ruby’s Hotel in Freehold feature our chicken and meat on their menus.

      Our animals are treated humanely, a tad pampered, and processed at small operations or with the new state-approved mobile meat processing unit.  We are proud to be one of only four farms in New York State licensed for on-farm processing. We also have a certified kitchen on farm for our ever-expanding line of specialty products.

      Carol Clement and John Harrison own and operate Heather Ridge Farm. Carol is running the farm full-time, waiting for John to retire! Carol moved to this property in 1979 and farmed part-time for many years while supporting herself with her marketing and film production skills. John spends every minute not working on the farm for a telecommunications company.  Our two Australian shepherds, Rafferty and Peig, are working animals as well as beloved pets.

   This year’s fine crew:
   Lacey Eaton has been a college intern on the farm this summer and has been hired to continue her great contributions, including this website.
   Erica Schwebke worked spring to late summer until she returned to college.  She is our niece and official photographer.
   Christine O’Dell, a several year veteran on the farm, runs our table at the farmer’s market as well as helps at the sale days at the farm store and other special projects.