2.5 acres farmed by our family of 4. We raise produce in a half acre intensively planted garden, have 10 heritage breed pigs, 5 dairy goats, about 85 hens and pastured broiler chickens and turkeys.
Darby Springs Farm is a small beginning farm owned and operated by William & Crystal Powers along with their two boys, Aiden (4) and Liam (2). We raise pastured dairy, eggs, and chicken along the saline wetlands of Eastern Nebraska. We holistically graze on 18 acres of pasture and wet meadows. Two acres around the home has been planted with a variety of fruits, nuts, herbs, and pollinator plants. 20 acres of the farm are saline wetlands that have a beautiful array of wildlife and native plants. We grew up on farms, but started from scratch with this farm having very little infrastructure. Our focus has been on learning and building each year. This year we have 150 laying hens, 300 meat chickens, four Guernsey dairy cows, and a beef calf. This summer we plan to build an on-farm creamery so that we can grow the dairy herd to about 20-30 cows, allowing us to be supported more fully by the farm. We will be making ice cream using our eggs and milk, dulce de leche (milk caramel), and kefir smoothies. Added fruits, nuts, and herbs will be sourced on-farm and locally, highlighting the flavor of the region. Other ingredients will be organic and fair trade certified.
Green Dirt Farm is a 150 Acre grass based sheep dairy that creates a variety of sheep milk dairy products; including soft ripened and hard cheeses, and yogurt. We use milk from our own Animal Welfare Approved ewe flock and we also source additional sheep's milk from other nearby Animal Welfare Approved small family farms. We have 10 full time employees and a number of seasonal employees. Sarah Hoffmann runs the cheese making side of the business and her daughter Eliza runs the farm side of the business.
Bill Zimmer's Food Bank Farm is a 3 acre operation located 15 minutes outside of Penn State University's campus. What started with one mans post-retirement garden, revolutionized our communities food systems by involving Penn State student volunteers and community members to produce the fresh fruits and veggies that were so desperately needed by the food banks of Centre County.