MARCH
Egg Hunt and Layer Cake
Egg Hunt 2026! Our favorite tradition is right around the corner, and we can’t wait to get wild with your kids on Sunday, April 5th. Expect an egg hunt (ages 6 and under), followed by a kids’ feast and a performance by Hopalong Andrew. Our bar will be open in case you need a mimosa to carry you through. Register egg hunters and chaperones here. Please note: all attendees require a ticket.
Hot Cross Buns
Preorder your spiced and yeasted buns here for pickup on Easter Sunday, whether or not you're egg hunting with us!
We're Turning Four
This week we're celebrating four years as the stewards of Stissing House. We're marking the occasion with an enormous brown butter four-layer cake. Save room for a slice.
A delicious conversation. On Sunday March 15th, two of our favorite writer-bakers Tanya Bush & Lexie Smith will join us in the barn to read, chat and of course, eat dessert. Tickets are limited, grab a spot to cozy up with us here.
Venison and Sherry Pie
We slow-cook the venison in Amontillado and tuck it under a suet crust. A marrow bone pierces the lid, serving two purposes: it vents steam as the venison bubbles below its pastry, and it enriches the braise. The marrow melts right into the dish. It comes with mashed potatoes and absolutely must be shared.
Claire MacNamara for Highland Farm
Long before venison and sherry pie appeared on the menu at Stissing House, Mark and Marty MacNamara purchased a former dairy farm in the Hudson Valley in 1984 and began building what would become Highland Farm, a provider of premium game meats, and where our venison hails from. Mark spent years as Curator of Mammals at the Bronx Zoo, leading tours around the world and developing a deep expertise in working with non-domestic animals. He was also an entrepreneur at heart. At a time when deer farming was practiced in other parts of the world, but largely unknown in New York, Mark and Marty began transforming the dairy farm piece by piece: clearing debris, installing specialized fencing, and learning how to raise animals in a way that would eventually introduce customers to a meat not many experienced beyond hunting.
Education was important to the MacNamara family in more ways than one. In the early years, fencing went up when they could afford it, and there were no built-in customers waiting on the other side. At the same time, Mark and Marty made a deliberate choice to live off-farm in Red Hook so their children wouldn’t be burdened with the daily demands of farm work, allowing weeknights to stay focused on school and learning. Education also extended beyond their family. With venison still unfamiliar to many people, they invested time to educate the community about its qualities: lean, tender, and deeply flavorful. In NY State, where hunted meat cannot legally be sold, the farm offered something new: a consistent, carefully raised source. Decades later, Mark and Marty remain closely involved, the backbone of the operation they started from scratch.
Today, the farm is stewarded by their daughter Claire MacNamara, and her husband Aaron Stearns, who returned in 2016 from Baltimore, MD, where they both had high stress management roles. Claire followed in her dad’s footsteps and managed the primate area at the Maryland Zoo. She recalls that she and Aaron laughed a little when her Dad said they would probably feel comfortable in about five years and then know everything in about ten–surely it wouldn’t take that long. But (even though Claire and her siblings worked weekends and summers) it’s been ten years, and it turns out her dad was spot on. There’s no replacement for the depth of knowledge her parents have shared with them over the years, but Claire and Aaron have introduced new ideas and ways of streamlining processes, from upleveling online sales and flash-freezing to utilizing drones and digital animal tracking to help modernize the operation. The result is a farm that continues to evolve, but remains rooted in the same spirit of curiosity and persistence that started it all. Read more from our conversation with Claire below.
What’s the most valuable lesson you’ve learned in the past ten years?
Show appreciation every day - to our customers, to our vendors, to our crew and each other! Operating a farm/small business is a delicate balancing act, and we are here because of these relationships.
If your Dad is the voice in your head, what is he saying?
Work hard, play hard. Put in the hard work, and don’t forget to celebrate your successes! If something isn’t working out how you hoped, tomorrow is a new day.
What has this season of your life taught you about yourself?
I love a checklist! On tough days, I simply start by checking off the things I’ve already done out of habit—and I am usually surprised and encouraged by my accomplishments. Then I am ready to tackle the rest!!
What daily ritual brings you joy or keeps you grounded?
We were recently given an espresso machine as a gift. That tiny cup of coffee brings so much JOY!
What’s a recent curiosity or obsession?
I find that spending a little bit of time creating/crafting with our antlers and ostrich shells is really rejuvenating. My husband finds the same creative outlet in making sausage and other value-added products. We are both pretty obsessed with taste testing the latest creations!
What do you wish more people knew about eating farm raised venison and elk?
The flavor is so mild. It really is such an easy swap into almost any recipe, and it provides incredible health benefits - so much protein, healthy fats and minerals!
QUICKFIRE
Your last month in a word: BUSY
Ideal day off: Hopping in the car to go exploring with my family! There are so many fun places to check out locally from other farms, breweries, markets, historical sites, hiking trails and more. When we have time to just be together and let our day unfold like a “Choose Your Own Adventure” book it is such a treat!
Listening to/reading: Podcasts! I love micro-learning. I particularly enjoy “Ologies.” The host talks to experts in different fields and does a deep dive into the topic. It is fun and informative. Also, “How I Built This” from NPR. It is inspiring to hear about the path of other innovators and entrepreneurs!
Always: use a meat thermometer…seriously! It really takes the guesswork out of preparing meat.
Never: pass up a dinner invitation!. Sharing food, drink and conversation is so special.
Your favorite way to eat venison:
My husband is an incredible cook, among many other talents, and he is always creating new and wonderful things in the kitchen! One of our favorite recipes is HERE. The combination of herbs with the sweet maple syrup and tang of balsamic vinegar is so tasty!
In the Fields Part Two. Making their way to the fields next month, are flowers! If you’re local, this is your reminder to sign up for your CSA at Foxtrot Farm and Flowers. To know Kate is to love Kate, and we’re already dreaming about filling our crocks with stems.