Monday, October 18, 2010


We have been very busy over here at Shadle Farm! We broke ground in phase one of our new business development. We are transforming the LOTUS BARN into our very own COMMERCIAL PROFESSIONAL KITCHEN. That means lots of exciting things are about to take shape for us over here at the farm. More to come with where we are going with all if this and what the ultimate vision is....for now, just know that we are manifesting something kinda spectacular over here. Have a beautiful day!

Sunday, June 20, 2010

Haley Magee Shadle our New Resident Photographer

Marks 14.5 year old daughter and my Step daughter is an incredible photographer and has a natural eye for beauty. Here is her latest photos at the farm.

Wednesday, May 12, 2010

Green Cuisine from Shadle Farm coming soon

Our first first addition calle "Green Cuisine form Shadle Farm"
Holistic, Local, Sustainable-is coming out soon.
All recipes are Vegetarian/Vegan, Gluten-free with some Raw recipes. It is a small addition but beautiful and sacred. It is a 43 pages book with recipes and full color pics of the Farm and pics & food. ALL PROCEEDS HELP SUPPORT OUR SMALL ORGANIC FARM. Available soon through the website, mail order and some locations. Stay tuned and please support us by buying a copy of our book. Thanks

Saturday, March 27, 2010


The "Long Room" was named this back in history for its long and narrow shape. The room has been refurbished exposing all the original wood walls and exposed wooden beams. This is our favorite room in the house. We often sit in front of the cast iron stove and read books from the library. The decor is eclectic which reflects not only the history of the farm but also our interest in Native America, African and Indian influences.


Imagine Stone Hearths & Original Beehive Ovens from the 1730's in pristine condition?? Every room in the farmhouse has massive fireplaces. Chef Shadle often cooks for guests & family on the open fire with cast iron skillets. It is so incredible to experience - to taste, smell and feel history in this tangible way- it is almost surreal. We feel honored to be able to be a part of preserving history in our own way.

Wednesday, March 24, 2010


Chef Mark Shadle, a vegetarian for 26 years, grew up in a traditional meat eating family. Mark credits his mother for his interests in slow foods & sourcing locally. "She was a great inspiration to me," he says. "We had an enormous garden. Part of my chores was to help with the gardens, weeding & harvesting." Moreover, Mark grew up on his uncles farm in rural Pennsylvania helping with the hay, feeding the animals and milking the cows. "I saw it all first hand," he says. "There was a great respect for the food and the land." Marks deep reverence for farming, nature and foods stayed with him his whole life and became his life passion and work.
Mark is largely self-taught but credits his mentorship under Chef Chris Perdue at L"American while it was an exclusive and prominent french restaurant in Hartford from 84'-89. He worked with many chefs overs the years, but credits Perdue and his mom, Carol Shadle the most. Marks takes his inspiration from his favorite reference, 'The Natural Cuisine of Georges Blanc," a gorgeously illustrated compilation of food artistry based on the acclaimed restaurant in the Burgundy region of France. The spirit of this style of cooking can be found in many of his recipes.
A Middletown CT native started out in the original La Boca when he was a teen and worked in a number of well know restaurants through out the state. His part time job at "ION", "It's Only Natural Restaurant" in 1989 turned into a full time gig when he bought the business from the original owner and founder Ken Bergeron in 1993. Marks commitment to vegetarianism occurred a bit earlier when he took up cycling and racing in the mid 80's. He noticed when he followed a Vegetarian and organic diet that his performance and endurance when he was cycling was at its peak. He has maintained this clean, vegetarian lifestyle to this day.
In 1992, Mark and vegan chef Ken Bergeron competed in the Culinary Olympics in Germany and took top honors and placed with both a Gold and Silver metal. This extraordinary competition occurs ever four years and requires two years of training. Marks greatest achievement was when he went to the Culinary Olympics for a second tie in 1996 and won two gold metals and a bronze in the Natural Foods Vegetarian category, beating out teams form around the world and Non- Vegetarian recipes.
Throughout his career, Marks extensive knowledge, hands on experience, deep respect for food and nature has made his approach to holistic cuisine completely unique and his own style.

Thursday, March 18, 2010

UPCOMING COOKING CLASSES MAY 20 & 21 (6-8pm) & Brief History of Shadle Farm

Join us for an exquisite evening full of history, learning, eating and making new friends. We have decided to open our home to a very small and intimate group for very unique dining experience. Mark & I feel very excited to be sharing this dream and vision with you and hope you will come to the farm. The idea was created by us to bring together all of the aspects of our life passions - which for us is all about, Cooking, Healthy Food, Organic Farming, Nutrition, Holistic Medicine, Friends & most of all our Beloved home and Farm. People are always enchanted by the land and the breathtaking surroundings of Shadle Farm, not to mention being in complete awe of the charm and craftsmanship of 1730's home we feel so blessed to live in. So we thought we would create an "experience" that really would really impact people and leave a lasting impression.

That is where the Farmhouse cooking class and tour concept came from. We admit that this a new concept for us, but cooking, teaching and entertaining is not. We really hope you enjoy the very first of a series of classes that we are sure will be a great hit and will evolve and grow from here. Your feed back and suggestions for what type of cooking classes or topics to discuss during the evening is always welcome. You are as much a part of this as we are!!!

Class details:
* We are asking for $100 donation pp for the MAY events. ( The price might be slightly higher in the future but for now it is $100).

* The evening includes a tour of the Shadle Farm property ( weather permitting) and of the 1730's Farmhouse. It also includes cooking class, taught by Master Chef Mark Shadle himself- served in the main dining room in front of a massive stone hearth & dinner.

*The menu will be posted before the event on this site and will vary from class to class but will include Wild harvested ingredients from the property, gluten free, live/raw and always Vegan recipes.

* Ami Beach aka, Detox Diva will be in the house discussing the health benefits of the ingredients that are used and holistic healing with foods.

*We ask if you are drinking wine to please bring your own. We will be serving organic beverages, tea and sometimes fresh juices

* We ask you to prepay by check in advance to reserve your space. There is NO REFUNDS however if you give us proper notice that you will be unable to make it, we will credit you a space in one of our next events in the future.

* Classes are already filling up as we are limiting it to 8 guests per evening. To reserve a space call Mark @ (860) 983-3831 or Ami @ 860-989-5020

* Our new email:, please email with any inquires

* If you already reserved a space you can make checks payable to SHADLE FARM and mail to 423 Haddam Quarter Road -Durham, CT 06422

We can't wait for you to fall in love with the history and energy of the farm as we have. See you soon and Happy Spring.

A brief history of Shadle Farm: This 270 year-old home originally known as the Bates-Newton homestead is one of the oldest farmhouses in the town of Durham CT. Since acquiring the property in 2008, we are in the process of turning the farm back into a working farming and have been steadily planting and growing an array of Organic fruit and fruit trees, Vegetables & Medicinal herbs and have big plans to make Shadle Farm into a sustainable, green and energy efficient farm land property.
After 30 or more years of being a non active farm, we are trying to revive the property and bring it back to life. Just know that by supporting our class you are very much taking a part of helping support our vision. This is why we say "suggested donation" in case you were wondering. Thank you for supporting our small CT farm.
Mark & Ami