Organization Description
The most prosperous farmstead on the green banks of the Hudson: grain, dairy, orchard, and poultry, in profit every season since Baltus Van Tassel took the place in hand in 1770.
Who we are
A dozen year-round hands plus seasonal crews at haying and harvest, all of whom board in and eat from a table that fairly groans. Barns full to the beams, a larder the valley considers a local wonder, and no debts anywhere in the ledger.
How we work
Old Dutch husbandry run on a calendar that has not failed yet: plough at thaw, hay at midsummer, the great crush at harvest, and the frolics that follow. We promote from within — the last head farmhand started as a cornhusker — and the master works alongside the crews.
Who thrives here
Hands who rise early without being told twice and who can be trusted with stock, tackle, and a full cellar. Anyone who has tasted the table tends to stay; our turnover among such is, as far as the books show, nil.
Recorded in the parish register of Sleepy Hollow, autumn of 1799.
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