Celebrating the Vision of Philanthropist Anne Bass
By Linda Tuccio-Koonz
Rock Cobble Farm is an emerald treasure tucked into the rolling hills of Kent.
But this is no ordinary jewel. What started as the estate of philanthropist Anne Bass, the late arts patron and conservationist, is now a 1,000-acre property known for its greenhouses, dairy creamery, crops, and cattle.
Born of her vision to preserve and create, the farm cultivates heirloom varieties of 350 vegetables, fruit, and flowers. A team of experts makes it happen.
“Mrs. Bass enjoyed growing sweet peas, dahlias, roses, orchids, and lilies. Specifically, the Casablanca and Muscadet lilies,” says Michalagh Stoddard, the farm’s small fruit and flower grower. “She enjoyed a unique color palette of whites, purples, blues, and soft pinks.”
Rock Cobble grows more than 50 kinds of dahlias. “The Café au Lait, Gitts Perfection, and KA’s Cloud are particularly beautiful varieties,” Stoddard says. They’re “a labor-intensive flower” but it’s “worth every moment as they are so uniquely vibrant.”
Bass, who died in 2020, was intensely passionate about preserving the land. Winding fieldstone walls, the kind you’d find in a fairy tale, border much of the estate like a majestic crown. The grounds include historic barns, private gardens, and a sprawling apple orchard.
Rock Cobble is also a vital part of the community, offering produce from its fertile fields and quality beef from its Randall Lineback cattle. Daniel George, the farm’s cheesemaker, uses the rich milk from this rare breed to create such specialties including the Everett, a craggy-textured cheddar with piquant notes of horseradish.
While this isn’t the kind of farm with a rustic roadside stand, there’s several ways to experience its offerings. One is by visiting the Community Farmers Market at Kent Barns, Saturdays through early September. There’s also a pre-order/pick-up option through their website. “Customers can select everything from plants and herbs to cut flowers, vegetables, fruit, honey and maple syrup.”
In addition, throughout the year you can purchase Rock Cobble items such as cheese, yogurt, eggs, and preserves (as well as syrup and honey) at Swyft, the popular Kent restaurant, or via its website, orehillandswyft.com.
Samuel Purrier, executive chef at Swyft, is among Rock Cobble’s fans. The restaurant changes its menu with the seasons and works closely with the farm in developing many of its dishes.
The farm’s Everett cheese is “remarkable,” he adds, but the creamy, sharp, and nutty Tomme is his favorite. “We use it on our burgers paired with the Rock Cobble Farm beef, and it’s perfect for finishing pasta dishes. We also use the Tomme in our basil pesto, which is available at the farmers market.”
As summer fades to fall, the farm’s focus pivots. September is prime for tomatoes, peppers, eggplant, cucumbers, and beans. October brings broccoli, cabbage, peas, beets, and carrots. Of course, there’s pumpkins and squash, too, including Robin’s Koginut Winter Squash, especially excellent for stuffing.
“The thing I like most about Rock Cobble Farm is the variety of crops that we grow in the garden and the unique nature of the crops,” says Joshua Graves, production manager. “It’s a boutique growing experience where the integration of the growing area is designed for each crop to support the other.”
No doubt Bass would be grateful to see how her labor of love continues to thrive.
