grazing heifer



QuarkFEST Road Sign


QuarkFEST, our big fall festival, is just a couple of weeks away, and we can't hardly wait. You can view the complete schedule of events here, or scroll down for details on the day's food workshops, main festival events, and the barn movie we're showing at the end of the festival. 


See you at QuarkFEST!


Click Any Link to Read Ahead...
QuarkFEST is Sunday October 9th
Thanks to our Festival Sponsors!
Savory Quark Tart Recipe
Bake a Cake for Brookford?
German Quark Cheesecake Recipe
Pasture-Raised Meat Orders
Brookford Farm LeCreuset Discounts
Keep in Touch

Farm Map Detail

Brookford Farm

70 Sligo Road

Rollinsford, NH 03869  

 QuarkFest Pigs  



October 9 / Food Workshops 10:30 - 12 / Main Events 12 - 4 / Barn Movie 4 - 6

at Brookford Farm


In just a couple of weeks we're getting together with a bunch of artisans, musicians, local chefs, farmer-auteurs, entertainers of all stripes, and hundreds of our closest friends at the Second Annual QuarkFEST. The food will be delicious, the games will be ridiculous, the leaves will be gorgeous, and the company will be great. Now all we need is you 


With Musical Guests

The Fiddling Thomsons

Mill City Ramblers  Deep Hole Road


Localvore Food Workshops  (click here for details)

Home Cheesemaking

Parent-Child Baking Workshop

Lacto-Fermented Sauerkraut 


Win Prizes 

Gift certificates to celebrated localvore restaurants like Beach Pea Bakery, Black Bean Cafe, Blue Moon Evolution, Flatbread, and Street365 

Toys from Noggin Factory

Seed collections from High Mowing Organic Seeds

Coffee from Red Rover Coffee

Museum passes to the Dover Children's Museum and Strawbery Banke 

Organic gift baskets and trial CSA shares from Brookford Farm


For Kids of All Ages


Arts & Crafts with Tidewater Waldorf School

Games with White Pine Outdoor School

Hay maze

Pumpkin carving

Cake walk

The crowning of many Quark Queens

Bobbing for kohlrabi

Cow-pie bingo

Puppet shows


Local Chef Quark Cooking Competition Featuring: 

Black Bean Cafe


Henry's Market

Matt Anderson

The Kitchen

Pepperland Cafe

Squash Blossom Farm  

Street 360



White Heron Tea

Judy's Jams & Jelly
Mrs. Beasley's Dog Treats
Hickory Nut Farm 
Benny's Best Olive Spread
Pasquale's Sauce


We're still looking for volunteers to help out before, during, and after the festival, and there's a little room left for more sponsors, chefs, and vendors. If you know someone who might be interested, please send them our way. Thanks!        


Special Thanks to QuarkFEST Sponsors!

 A-Market Dr. Dan Healing Center Green Alliance  The Wire

 Valicenti Organico Dover Agway Dover Children's MuseumAubuchon HardwareFarm Credit East
Cutter Family Properties
Cutter Family Properties
   Slow Food Seacoast     Strawbery Banke   Beach Pea Bakery High Mowing Organic Seeds
Black Bean Cafe  Flatbread  Blue Moon Evolution    Street360    Red Rover Coffee Company Noggin Factory 

Sorrel Quark Tart Savory Quark Tart

with Sorrel Custard Topping


1 lb. German quark 

1 cup ricotta

1/4 lb. cheddar cheese, grated

3 eggs (plus another for the topping)

1 bunch dill, chopped

1/2 teaspoon salt

butter for the pan

1 bunch sorrel

1 pint cream, divided

1 cup fine breadcrumbs


Pre-heat the oven to 375 degrees. In a food processor or by hand with a wooden spoon, beat together the quark, ricotta, cheddar, 3 of the eggs, dill, salt, and 1/2 cup of the cream. It's all right if some small lumps remain, but do your best to get a smooth batter.  Butter the inside of a springform pan, dust it with the breadcrumbs, and then pour the batter into the pan. In a food processor or blender, puree the sorrel and the remaining cream, along with the extra egg for the custard topping. Pour this topping over the cheesecake, and bake for about half an hour, or until the center is jiggly but firm. (It is not necessary to prepare a water-bath for this cheesecake.) Serve at room temperature. 

Can you bake a cake for Brookford Farm?

We're hosting a cake walk as a fundraiser during QuarkFEST and are looking for donations of Quark Cakes to give out as prizes. Send us an email to let us know you'd like to bake, and we'll be happy to give you the quark you need. 
Here are some sample recipe ideas. And thanks! 

German Quark Cheesecake Richtiger Kaesekuchen

German Cheesecake with Streusel 

This recipe for a sweet cheesecake comes from one of the best quark cake bakers we know, Antje McKee-Courcy. We loved this cake at last year's QuarkFEST. She may be baking it again for our Cake Walk...


For the streusel: 

2 cups all-purpose flour

1/2 cup sugar

1 teaspoon vanilla

9 tablespoons butter


For the filling:

1 cup apple sauce

12 tablespoons butter

1/2 cup sugar

1 teaspoon vanilla

zest of one lemon

1 tablespoon lemon juice

2 eggs

1 lb  German quark

1 envelope vanilla pudding powder

 (like Dr Oetker's)

confectioners' sugar for dusting


Preheat the oven to 400 F. Mix flour and sugar.  Melt the butter.  Add the vanilla to the melted butter and pour into the flour sugar mixture.  Mix everything together with your hands until you get a "streusel" texture. Then dust with reserved 2 tablespoons of flour. Prepare a 10" spring form with baking spray or butter.  Press 2/3 of the streusel mixture to the bottom of the prepared spring form.  Spread the apple sauce on top of the pressed streusel mixture.  In the bowl of a mixer, beat the softened butter until light and fluffy.  Add the sugar, vanilla, lemon zest, and lemon juice.  Mix until well blended.  Add the eggs one at a time making sure that the previous egg is blended in before adding the next one.  Mix everything until light and fluffy.  Add the quark and vanilla pudding.  Spread the cheese mixture on top of the apple sauce. Sprinkle the remaining streusel around the edge of the cake.   Bake for 45-50 minutes. Let cool and take the spring form off.  Dust with the confectioners' sugar. 



Now Taking Orders for Pasture-Raised Roasting Chickens, 1/2-Pigs, and Sides of Beef

It's ordering time again - read more about our chickensgrass-fed beef, and pasture-raised pork on our website, and also find out more about our unique practices in chicken-raising online.   

Pasture-Raised Pork
$5/lb hanging weight, which is usually about 100 lbs. Comes to you vacuum-sealed and frozen. View our available custom cuts here. Call Luke at (603) 742-4084 to order.

Grass-Fed Sides of Beef
Sides of beef cost $6/lb, hanging weight. Total hanging weight is usually about 300 lbs., 60% of which is meat. Comes to you frozen in conveniently sized vacuum-sealed packages. Most delicious beef you've ever had, grass-fed, raised on certified organic pasture. Call Luke at 603/742-4084 to order. 

Whole Roasting Chickens
Incredibly flavorful, ethically impeccable. Don't want to roast a whole bird in the oven? Just download this handy instructions sheet for cutting a whole chicken into parts, and you're set to go for braising, grilling, or frying. Email Mary to order.

30% off LeCreuset Pots for Brookford Farm Customers 


Le Creuset Pot 




Keep in Touch

Our website features still more information, photos and news. You can also follow us on Follow us on Twittertwitter and 'like' us on  Find us on Facebookfacebook. If you'd rather see us in person, we host many free events at the farm all year long - from Christmas pageants to barn dances. See you out at the farm!



The Harvest Moon    

Henry Wadsworth Longfellow


It is the Harvest Moon!  On gilded vanes

  And roofs of villages, on woodland crests

  And their aerial neighborhoods of nests

  Deserted, on the curtained window-panes

Of rooms where children sleep, on country lanes

  And harvest-fields, its mystic splendor rests!

  Gone are the birds that were our summer guests,

  With the last sheaves return the laboring wains!

All things are symbols: the external shows

  Of Nature have their image in the mind,

  As flowers and fruits and falling of the leaves;

The song-birds leave us at the summer's close,

  Only the empty nests are left behind,

  And pipings of the quail among the sheaves.