Two and a half years ago we bought 20 acres through our local land conservancy and moved from my great-grandfather’s farm (where we had been farming) to our own land. We farm our land and lease 300 acres from a neighbor. We moved here with three off farm jobs, no barn, no tractor, no permanent fencing, a gutted house, 500 chickens, 12 sheep, a 10 day old baby, and a couple of thousand dollars in our pockets. Two and a half years later, using only hard work, the encouragement and appreciation of our community, creativity, and an insane “picking yourself up by the bootstraps” mentality, we now live off the income our farm produces, and have incredible food to share with our community, butcher shops, and restaurants.
We have a diversified, year-round, draft-powered farm on 270 acres in Cazenovia, NY. We raise beef, pork, and chicken, and do our own slaughtering and butchering on farm. We milk a herd of beautiful Brown Swiss cows and sell their milk unpasteurized from the farm. We grow seven acres of vegetables, we have a flock of laying hens, we make our own hay, and we accomplish many of the things on our long list with the help of Pat and Pearl, our team of Percheron mares. We operate with four full-time, year-round farmers, and hire seasonal employees who are interested in learning about farming. We market through a year-round CSA of over100 members, and we sell to several area restaurants. Last year, we renovated a barn on the farm and have a weekly market where we sell to non-CSA members.
Babe + Sage Farm is a 5-acre sustainable vegetable farm and wood-fired brick oven bakery in Gordon, GA. We currently grow over 30 varieties of vegetables year-round, raise laying hens, and bake European-style hearth breads in our wood-fired brick oven for our 60-member CSA and farmers markets in Macon and Milledgeville, GA. This year, we are also adding educational camps and programs for kids to learn about science and nature through hands-on experiences on the farm. We are a young farming couple expecting our first child this year, and we have 2-5 part-time and full-time employees depending on the season. We hold a long-term lease on the farm portion of a 400-acre historic farm property and are in the process of restoring it to full organic production.
Mud Lake Farm is located on 36 acres and has been in our family for 110 years. We now have 4 greenhouses and a cold frame in which we grow food year round. My wife and I work on the farm full-time and we employ 4 neighbors part-time along with our two college-age daughters when available.