10.04.2019 Clesson Valley Farm

We’re back from the short stay in Bar Harbor.  Yesterday I went to Hawley Bog looking for an Autumn pitcher plant. Afterward I passed this barn on Clesson River Road in Buckland, MA  as I have many times on the way to the bog and have made one prior image.  However, it’s Autumn and that helps to spiff up the scenery just a bit.  As far as I know it is still a working dairy farm supplying product to the Cabot Cheese Cooperative.  I love their extra sharp cheddar.  Mary Beth likes their Whole Milk Vanilla Greek Yogurt. Whether Clesson donates to the creation of that cheese and yogurt I have no idea but as a cooperative probably all contributions make up most everything.

It’s hard to be sure, but I think the date above the name is 1900.  The second digit is broken and has swung down below the year.

It’s a fifth generation farm so 1900 seems right.  All the other letters have fallen off.  Maybe their shadows are the original color or maybe weather staining. I read a little bit about Buckland history but the two sources I saw didn’t mention the farm.

About Steve Gingold

I am a Nature Photographer with interests in all things related. Water, flowers, insects and fungi are my main interests but I am happy to photograph wildlife and landscapes and all other of Nature's subjects.
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20 Responses to 10.04.2019 Clesson Valley Farm

  1. This makes me miss the East in the fall.

    Liked by 1 person

  2. Beautiful. Love the soft light and saturated colors!

    Liked by 1 person

  3. Jane Lurie says:

    So beautiful, Steve. Agree, Miss those autumn colors in the east.

    Liked by 1 person

  4. I used to buy Cabot sharp cheddar. Then, a few years ago, Costco started carrying Coastal cheddar from England. I found I preferred it and switched:

    https://www.fordfarm.com/product/coastal-cheddar/

    If you like the extra sharp Cabot, you’d probably enjoy the Coastal as well.

    Like

  5. Todd Henson says:

    I really love this image, Steve. The morning light and the autumn color adds a lot, but I also like the rustic nature of the subject. Just a beautiful little scene. It has a very classic feel to it.

    Liked by 1 person

  6. bluebrightly says:

    How nice to imagine that a bit of milk from this farm went into your extra sharp Cabot cheddar (yum!) or your Greek yogurt. 🙂

    Liked by 1 person

  7. shoreacres says:

    Ha! I did some poking around, and found an interesting article that suggested Clesson Valley Farm might have changed its name to Clessons River Farm. Then I clicked your first link, and found you had added the very same article. It’s interesting that they raise Holsteins. I’ve always thought of Jerseys as the best milk breed, but they’re clearly doing something right. I wonder if there are single milk cheddars, and if Holstein cheddar taste different from Jersey cheddars — or if there’s a certain blend of milks that works best?

    I don’t know about any of that, but I did find that the Walmart 1.2 miles away from me carries three of their cheddar products. I rarely visit that store — in fact, I avoid going there — but for this, I’ll make the trip. I wish I could make the trip to see that barn.

    The name’s shadow on the barn is an example of something I occasionally have to deal with. If a boat has had its name painted on a wooden transom, or if it’s been mounted there on a board, and a name change is required, getting rid of the old name’s shadow is quite a chore.

    Liked by 1 person

    • Yes, I noticed the different name also and think it may be on the part of the article and the fact the farm is on Clesson River Road (in Clesson Valley) with the river across the road from the farm. I tried to find other articles for a variety of reasons, including origin, but came up empty. If I wasn’t always up there so early in the morning I might consider a door knock in search of an answer.Five generations allow for many changes. I think your musing over flavor is close to accurate. I’d expect diet and internal chemistry to play a part in the flavors of the different milks and a reason why some people prefer one cheese over another. Maybe I should knock on Cabot’s door as well.

      I also try to avoid Walmart, again for a number of reasons, but have to go there occasionally for the DiGiorno’s that we like (Chicken Parmigiana and Mushroom) that no one else around here carries. 5-cheese, meat lover’s etc but not what we enjoy. I hope the cheesy taste proves worth your trip to the store. Should you ever come to New England I’d be happy to show you the barn in addition to lots of other sights.

      I also have shadows to deal with on occasion. Especially with cherry which is so light sensitive. If someone keeps a lamp in the same place, which most people do, on a cherry end table then asks me to refinish it there will be a dark circle where the lamp sat. Other things too…jewelry boxes for example… and that means get out the bleach or sand years of lovely patina onto the floor, neither of which I wish to do.

      Liked by 1 person

  8. Eliza Waters says:

    I love our area old barns, but sadly so many have fallen into disrepair, too big an expense for the farmers barely eking out a living these days. Conway alone has lost several in the past few years, with many listing sadly into ruin.

    Liked by 1 person

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