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Queens County Farm Museum |
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73-50 Little Neck Parkway |
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| Floral Park, NY 11004-1129 |
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The rustic farmhouse, built in 1697, is what gives the historical Queens County Farm Museum its landmark status. The Queens County Farm Museum is a 47-acre, working historical farm in New York City, with a mission is to preserve, restore, and interpret the site, its history and owner's lifestyles. Through educational programs, events, and museum services, the Queens County Farm Museum educates the public as to the significance of Queens County's agricultural and horticultural past and heighten awareness of present-day sustainable agricultural and horticultural practices.
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| * While ZTrend strives to write fact-based pieces about New York City's small boutiques, "splash visit" profiles may contain inaccuracies, as "splash visits" are merely the interpretation of the writer's first-hand experience and should not to be relied upon as fact. |
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| General admission is free except on special-event days. Please view the calendar of events for a listing of paid admission dates. | All school class trips must be arranged through our Education Department - with fee. |
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The farm Museum is open daily year-round.
Monday - Friday you can stroll around the farm to see our fields, livestock, vineyard, and farm implements.
Free guided tours of the historic farmhouse on Saturdays & Sundays. |
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Animal Feed may be purchased daily to feed sheep and goats.
April through October, hayrides are $2 per person (weather permitting).
The museum offers indoor and outdoor event spaces to accommodate children parties, private and corporate events. Commercial rental space is available for productions of all types: Film, Video, Photography. |
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Last Update: 2017-02-21 09:31:03 |
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| Join Queen's County Farm for Patrick’s Day Feast! |
| Two Evenings Only |
| 03.14 - 03.15 | Fri, March 14 & Sat, March 15
7:30pm - 10:30pm |
| Tickets: $95 |
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A St. Patrick’s Day feast celebrating both traditional colonial cuisine and modern Irish-American favorites is a delightful mix of history and flavor. At the heart of the repast is bacon and colcannon, classic colonial-era dishes; on the modern side of the meal is the beloved corned beef and cabbage.
MENU:
Course 1: Freshly Baked Irish Soda Bread, Churned Butter
Course 2: Stout Beef Stew
Course 3: Bacon, Colcannon, Corned Beef, Cabbage
Course 4: Traditional Apple Cake
Stout, Irish Whiskey, and Wine will be available for purchase. Sparkling Apple Cider is also available at no additional cost. |
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Last Update: 2017-02-21 09:31:03 |
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