Our food is as connected to the local harvest as it is to the evolving culinary culture of the region. Our ingredients are sourced from farms down the road and purveyors across the Northeast. Among our favorite suppliers are Chaseholm Farm Creamery, Eger Brothers, Herondale Farm, Migliorelli Farm, Ronnybrook, Sky Farm, and Sol Flower. Our culinary clients come from near and far to celebrate country weddings and host parties and events. Our café in Ancramdale is host to a revolving cast of characters, locals and weekenders alike, who stop in for breakfast, lunch, and prepared-foods takeout.

Second-generation owners Emilie Sommerhoff and Job Yacubian are not the farmer's wife and the farmer, but the farmer's daughter and son-in-law. They live in the old clapboard farmhouse where Emilie spent her childhood. Emilie has directed operations at The Farmer’s Wife since 2010. Job, an award-winning chef who grew up on a Massachusetts horse farm, has led The Farmer’s Wife kitchen since 2006. 

Our company was established in 2002, when Dorcas Sommerhoff (aka, the farmer’s wife) turned her decade-old, home-kitchen-based business into a bustling café and full-service caterer.