Warwick - Hop in your car and track down Bellvale Road. Follow the narrow route over hill and dale, past all the fancy-pants new houses, past the antique stone walls, all the way down to the real McCoy - the large white farm house with the large white porch and the large white barn. The sign at the end of the gravel driveway reads Bellvale Farm. Show up around 12:30 on a Sunday afternoon. Pull in and park around back, by the tire swing. Skip Buckbee, 32, will meet you there. He's a 10th-generation Buckbee dairy farmer, and he came home, for good, about 10 years ago, to farm his family's land. On Sunday afternoons, he'll share his work with you. You don't have to lace up the work boots or shovel manure, but you can watch him demonstrate how he milks the cows and cares for the calves. Blueberry is black and white and 12 years young. Buckbee says this cow has churned out about 200,000 pounds of milk in her lifetime. That's 20,000 gallons. She's pregnant now and only producing about 50 pounds daily. Buckbee disinfects Blueberry's teats with a solution of lanolin and iodine. Then he'll wait about 45 seconds for her to relax and "let down" her milk. "She has to be part of the milking process," he says, attaching four nozzles to her underbelly. From here, the machine takes over. Thump. Thump. Thump. "Hear that?" asks Buckbee. A machine is recording the amount of milk Blueberry's pumping. When she's down to half a pound a minute, it shuts off. The milk, meanwhile, travels through a series of pipes to a glass collection tank that looks like a giant fish bowl. From there, it's whooshed into a larger, silver tank to wait for an even larger tanker that will carry it off to manufacturing plants. But the Buckbee family will get their milk first. They drink it nonhomogenized, with the consistency of half-and-half. "It's not low calorie," says Skip's sister, Amy Noteboom, "but my brother and I grew up on it as kids." Noteboom, 36, returned to the farm about a year after Skip. She didn't study agriculture in college - neither did Skip, a political science major - but international relations and Russian, instead. Their father, Al Buckbee, never dreamed they'd come back to breathe new life into his land. The kids say they'll keep it alive by utilizing the ever-more-crowded landscape around them, banking on local customers more than a mass market. The Bellvale Creamery, farther up the hill, is part of that strategy. With homemade ice cream flavors like "Bellvale Bog" and "In the Stix," it gives the folks in the fancy houses a reason to care about the farm. Making themselves available for Sunday afternoon visitors is another piece of the plan. For more information, visit www.bellvalefarms.com. ------------------------------------------------------------------------ *Record Online is brought to you by the Times Herald-Record, serving New York's Hudson Valley and the Catskills.*