The Farm, The Farmer, The History

The Farm


We are a small dairy farm in Ancramdale, New York.  There are approximately 80 cows being milked twice a day, every day.  The cows have their own names and special place on the farm. Each year we bring a few of our animals to the local fairs in the summer to celebrate the life of farming and the quality of our animals. Each cow is cared for to ensure the most optimal health benefits. Our milk is free from hormones and antibiotics. Nutrition and diet is geared to the gestational needs of each cow. Our dairy cow population grows continually by raising our baby calves up to join the mature milking herd.

Chickens mill about the barnyard and dooryard merrily pecking away at grasses and bugs. Our chickens are from various breeds. The breeds include Ameraucana, Rhode Island Reds, New Hampshires and White Leghorns. The eggs are a variety of colors and sizes depending on the age and breed of the chicken.

Black Angus beef cows are the breed of our choice when raising our beef cows. They spend their days grazing out on the fields. The American Yorkshire pigs are our pigs that round out our farm environment.

Our house pet is a little lamb named Bella. She is great fun and follows the children everywhere. All the herbs and garden plants now need to be placed high out of her reach. She can get herself into some serious trouble by eating all of my plants. In the future, we are looking to add a special pony to appeal to our horse loving three year old.

We are able to drink sweet milk, enjoy creamy yogurt, and have delicious eggs and divine meats year round for both our family and yours.

The Farmer

Farmer George and I met in high school. We were high school sweethearts. Both of us grew up on Dairy farms in Dutchess County. We had our own cows beginning at a young age. Each year we would show at the county fair and work hard with our animals. I also loved to ride horses and I spent many hours riding through trails, out on various games teams, eventing and adventures on horseback.

After college and various work experiences, George and I put our lives and backgrounds together to continue what our families had done before us. We have our cows together and have made a family, home and farm for our children. Today, George works hard day and night caring for the animals. There is always something to do with the animals or in the fields and there is never enough time to do all the work.  I help to get off to the markets and develop relationships with market customers and CSA members in order to help create a better life for the children.


The History

General Cochran Farm originated in upstate New York.  Doctor Cochran, was born in Pennsylvania in 1730 and served as a surgeon in the Colonial Army. He was a close friend of General Washington. Following the Revolution, General Cochran was appointed by Washington as Commissioner of Loans, in which position he continued until disabled by a paralytic stroke. He then moved to the General Cochran farm house at St. Johnsville.  General Washington was a guest to General Cochran's farm and it is recorded that he stayed at the farm as a guest.

It is at this farm and this location that my memory of dairy farming begins.  C. Baird Hammond, my grandfather, farmed and managed a herd of Holsteins with the Jackson family. He frequented the State Fair with prized Holstein cattle and worked to develop superior blood lines of cattle recognized in the Holstein industry. The first cow for myself and my brother David to fall in love with was a Reserve All American named Cochran Ivanhoe Ivy.  An impressive way to start as a child in the dairy industry.

 My father, Dr. David Hammond, grew up on General Cochran's farm in St. Johnsville.   After my father graduated from Cornell University as a Veterinarian he relocated to Dutchess County and started his farm and expanded his herd of Holstein cattle.  Many of the cattle that had begun on General Cochran's Farm moved south to our new General Cochran farm in Dutchess County.

As time marches on, and change continues, I hope to continue to participate in the dairy industry and bring into your homes the rich dairy products I have known all my life.



Fresh Milk, Yogurt, Beef & Pork



Freshly bottled each day from our fine herd of Holstein cows -- the black and white ones

Available in: 1/2 gallon whole milk





Non-homogenized whole milk yogurt (Creme on top) - 32 oz

  • Milk from grass fed cows
  • High in calcium
  • Probiotic with 5 different active cultures:  L. Acidophilus, S. Thermophilus, B. Infantis, L.Bulgaricus & B. Longum

Five flavors available: Plain, Vanilla, Strawberry, Raspberry, Peach

  • Fruits are locally sourced and obtained from a fourth generational family business in Long Island
  • Fruit on the bottom to minimize processing and maximize health


Beef & Pork

Beef: staple of ground beef with various cuts rotated throughout deliveries.

Pork: staple of sausages with bacon, ham steaks, pork chops rotated throughout deliveries.  Guarantee of bacon: belly/Canadian or shoulder available at least every other delivery!


Frequently Asked.... and Answered!

What is Non-homogenized Milk?

Non-homogenized milk means the fat molecules of the milk are intact in their natural state.

Cow's milk contains an enzyme of large molecular size called xanthine oxidase (XO). XO is normally attached to the fat globules in milk. However, when these fat globules are in their natural large-sized state prior to homogenization, they are not easily absorbed by the gut wall.

After homogenization, the milk fat is easily absorbed, and the attached XO gains much greater access to the bloodstream.

Researchers have asserted that XO, after getting into the bloodstream, directly promotes hardening of the arteries by replacing a substance called plasmalogen that is normally found there.

Why is milk and yogurt so important to our diet?

Milk is one-stop shopping for nutrition. It contains nearly all the basic nutrients that a growing child needs: fats, carbohydrates, proteins, vitamins and minerals (except iron). Milk puts all these nutrients together in a convenient blend. Realistically, children eat or drink dairy products in greater amounts and more consistently than other foods. Whole milk is a great way to get calcium in a child's diet!

What is Calcium?

Calcium is the most common mineral in the human body.

About 99% of the calcium in the body is found in bones and teeth, while the other 1% is found in the blood and soft tissue. Calcium levels in the blood and fluid surrounding the cells (extracellular fluid) must be maintained within a very narrow concentration range for normal physiological functioning. The physiological functions of calcium are so vital to survival that the body will demineralize bone to maintain normal blood calcium levels when calcium intake is inadequate. Thus, adequate dietary calcium is a critical factor in maintaining a healthy skeleton.

Osteoporosis is a skeletal disorder in which bone strength is compromised, resulting in an increased risk of fracture... Calcium is the nutrient consistently found to be most important for attaining peak bone mass and preventing osteoporosis.

The relationship between calcium intake and blood pressure has been investigated extensively over the past two decades... This research indicates that a calcium intake at the recommended level (1,000-1,200 mg/day) may be helpful in preventing and treating moderate hypertension [high blood pressure].

Why is Protein so important for our bodies?

Protein builds and repairs muscle tissue, and serves as a source of energy during high-powered endurance exercise.  The protein in milk is high quality, which means it contains all of the essential amino acids or 'building blocks' of protein. An 8-ounce glass of milk provides about 16% of the Daily Value for protein.

Why do I need vitamin B12?

Vitamin B12 helps build red blood cells that carry oxygen from the lungs to working muscles. Just one 8-ounce glass of milk provides about 13% of the Daily Value for this vitamin.

What is the difference between lactose intolerance and a milk allergy?

Individuals with lactose intolerance are unable to digest significant amounts of lactose due to an inadequate amount of the enzyme lactase.
Some people with lactose intolerance may believe they are allergic to milk or milk products. A milk allergy, however, is related to the proteins in milk rather than the lactose.

Who do I Call if I have a Question?

Holly Hammond:   845 507-2806  ||  generalcochranfarm@gmail.com

What are the goals of General Cochran Farm?

General Cochran Farm is striving to provide affordable, nutritious, organic foods to the community at a convenient location, while supporting our family on a New York farm.

CSA Shares

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Greenwood HeightsEast WilliamsburgCentral BrooklynHealthway Farms
Shares are closed - see you next year!
Shares are closed - see you next year!
Shares are closed - see you next year!


Shares are closed - see you next year!



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Contact Info

PO Box 142, Amenia, NY 12501

Phone: 845 507-2806

Web: http://www.cochrandairy.com