RB BREW in conjunction with PULL BREWING now has farm brewed beer available for sale!

We now have growlers available for sale- You can refill your growler once weekly or we are happy to accommodate any schedule you want. At the moment, growlers can be refilled at the farm only, but we anticipate being able to re fill them at the Greenmarkets very very soon.

Right now we have Bradley Farm House Ale ready to go! This is an ale brewed with Belgian and New York State grains, hops, and Ray’s prize honey. Made in the Franco-Belgian style of Bier-de-Garde/Saison it has a light body, moderate alcohol, and a slightly tart finish.

Each growler is 64 ounces (roughly 4 glasses).  Price is $20 including tax, plus a $4 bottle deposit. Refill your growler when you want for $20 – right now, refills can only be done at the farm, but  very very soon we should be able to refill them at both of Ray’s Greenmarkets!    


rb brew

Get a growler subscription to suit your needs!!! 

  • 3 Months of Beer (1) 64 oz. growler per week for 12 weeks – $275 plus tax
  • 6 Months of Beer (1) 64 oz. growler per week for 24 weeks-  $500 plus tax

Having a Party???

  • Order your kegs and sixtels for any upcoming holiday parties!!!  We should have the Farm House Ale available, as well as a Porter Rye and a Tricerahopter IPA.
  • Kegs  ( ½ barrel, 15.5 gallons, about 120 glasses)are $285 plus tax.
  • Sixtels ( 1/6 keg), 5 gallons, 40 glasses) are $95 plus tax

Please note that deposits are required on kegs and sixtels, and delivery fees vary based on location if they cannot be picked up at the farm or greenmarkets. We can also rent you taps for dispensing the beer.

Ray’s Turnips in the New York Times

Greenmarket customer and food writer Melissa Clark discovered Ray’s turnips and created this beautiful raw salad with arugula and prosciutto. Read the full article in her New York Times column, A Good Appetite.

photo © Andrew Scrivani for The New York Times

Shaved Turnip Salad With Arugula and Prosciutto

Published: New York Times, November 28, 2011

Time: About 10 minutes

4 teaspoons red wine vinegar
1/4 teaspoon fine sea salt
2 teaspoons honey
1/4 cup extra virgin olive oil
4 small turnips, about 5 ounces, peeled
8 cups arugula, wild if possible
4 ounces thinly sliced prosciutto, torn into bite-size pieces

1. In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.

2. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Yield: 4 servings.

Stories of Bradley Farm after the Flood

This week Ray was featured in the NYTimes, on Gilt Taste, and in an episode of the Perennial Plate. Here are the incredibly well-told and inspiring stories of how Bradley Farm and its neighbors are working to recover after the floods.

Flooded Farmers Learn to Be Creative
NY Times Food & Dining editor, Pete Wells wrote this piece about Ray and the Bradley Farm fundraising efforts after attending this past Sunday’s farm festival.

It Takes a Village to Save a Drowning Farm
This article on Gilt Taste tells about the losses suffered by Ray and his fellow farmers and how much the support of customers and friends means to them in these challenging times.

The Perennial Plate Episode 72: After the Flood

The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. This week they tell the story of Ray and his neighbor, Pete Taliaferro, and the losses they’ve suffered in this amazing and moving video:

Thank you to everyone who came out to show their support at the Annual Farm festival on Sunday. We hope you had a great time and enjoyed all of the amazing food that Ray and his friends cooked for you. If you couldn’t make it to the event and want to help Bradley Farm recover from the floods, you can still make a donation or buy a ‘Fresh & Dirty’ t-shirt. See you at the market!

Ray Featured in Edible Brooklyn’s Summer Issue

The Foodshed: Agrarian Idol
Ex-chef Ray Bradley excels in a (muddy) new field

There’s a fantastic feature article about Ray in the Summer issue of Edible Brooklyn.

A must read. Download a PDF of the article, or of pick up a copy for yourself!

Check out this edition of Valley Table Magazine!

There’s a great article about Ray in the Summer issue of Valley Table Magazine. Hudson Valley customers be sure to pick up a copy and check out the full story.

Up close: Ray Bradley
Of his current role as farmer-chef, Bradley maintains, “In the restaurant business, it’s work, work, work and more work with no time off. Farming is a lot of work too, but at least there’s an end, a down time.”

Building a Better BLT

Bradley Farm customer and food writer Regina Schrambling tells of her quest for a perfect local BLT using Ray’s heirloom tomatoes on the Epicurious blog!

Photograph by © Bob Sacha

Mistakes are made for learning, I guess. About the only thing I got right in our BLTs the other day was the tomato, a fat, juicy heirloom from Ray Bradley’s farm (that’s him suggestively hefting two more this morning).

I was feeling pretty smug that everything but the mayonnaise was local, and what follows pride? I started with multi-grain bread from Cayuga Pure Organics, which is amazing stuff but way too sturdy, not to mention flavorful, for a BLT. Now I know plain white toast is always better. I used mesclun for the L when crisp lettuce was needed for crunch (I wouldn’t go so far as to think iceberg, though; zookeepers don’t even feed that to animals because it’s so nutrient-free). And the B in the equation was not smoky enough. Luckily, I fried it to a crisp and laid in plenty of it. You should get a blast of bacon in every bite. At least I’m set for the season; the tomatoes are great this year after last year’s wipe-out.

Funny how sandwiches seem so simple when you really need a streak of architect in you to do them perfectly. I’m sure Elvis was even fussy about the proportion of bacon to bananas and peanut butter in his favorite.

Dabbling in Flowers and Honey Till the Tomatoes Come In

Ray Bradley photographed by Joe Fornabaio for The New York Times.

Wait no longer, the tomatoes are coming! In June of 2005, Ray was featured in The New York Times article, Fresh and Ripe for the Shopping. Read the full article including tips on buying, storing and cooking tomatoes from Ray.

Ray Bradley used to be a sous-chef for David Bouley, a childhood friend, so believe him when he says a perfect tomato needs no embellishment. He grows 10 heirlooms: 7 known successes like Prudence Purple, Striped German and German Green, and 3 wild cards each year…

Some of the most sought-after pork at the Greenmarkets

Ray was recently featured in the New York Times article, Suddenly a Stampede of Local Meat:

…Greenmarket veteran Ray Bradley, who a couple of years ago added pork from a breed of pig called Large Blacks to the produce he sells in New York City. It’s some of the most sought-after pork at Greenmarkets.

Read the full article.

Bradley Farm Garlic Harvest featured in The New York Times

This article, Springtime in July for Crunchy Young Garlic, was published in the NY Times on July 19, 2000.

Garlic may be available year-round, but the season for young garlic is terribly short, only a few weeks in spring and early summer. During that time, growers like Mr. Bradley rush to farmers’ markets and restaurants with crates of naked-looking new bulbs, soil still clinging to their roots and stalks, their nearly skinless, barely formed cloves as crunchy as Granny Smith apples.

Want to know about those curly scapes that show up at the market every spring?

In October, Mr. Bradley plants cloves from the biggest bulbs culled the previous year… Come spring, the cloves send up long green shoots, which curl like a pig’s tail. Garlic farmers chop them off to discourage the plants from concentrating on flower production. More important, the shoots yield a by-crop called scapes, which make a nice side dish sauteed in a little butter or olive oil.

You can read more about Ray and the garlic harvest at Bradley Farm in the full article at

Ray’s Paprika in The New York Times

Florence Fabricant recommends Ray’s paprika in Paprika Straight From the Farm, published October 27, 2009 in The New York Times:

…there is no fresher paprika than what Ray Bradley makes from the pimentón peppers he grows in New Paltz, N.Y. He does not smoke it the way they do in Spain, so his brushes the palate with sweet, vegetal flavor that harbors a nice, final kick. It’s coarsely ground and sold in small amounts that you will use up before it can fade.

I like it as a finishing spice for potatoes, ceviche, rice or soup. Sprinkle it on clams or oysters on the half-shell and you may never drench shellfish with cocktail sauce again.

Read the full article at