Enter farm description.I have 4 acres, which 2 is used for my 8 horses. 8 Family members assist me and volunteer there services. They help me continue my passion in care for others and animals.
Our farm began over 50 years ago when my great-grandparents settled in Clinton, NY from Poland. Over the years our family farm has transitioned from a roadside stand, selling sweetcorn with only a little pail for customers to pay using “the honor system”, to a fruit and vegetable farm with a brick and mortar farm market open seven days a week during the growing season. We grow our crops and sell directly to the customer. Our farm is approximately 125 acres and we grow a variety of crops including asparagus, rhubarb, strawberries, sweet peas, beans, sweet corn, pumpkins and more. This farm has stood the test of time and has changed a lot over the years. I know we need to find forward thinking ways of keeping the farm alive for years to come. I learned from my ancestors the art of growing crops and fixing machinery, but the most valuable lesson I have learned is a love of the land. Farming is in my blood and I can’t imagine doing anything else with my life or raising my family anywhere else.
The farm is one of the first farms to receive organic certification in the early 1980's. It is approximately five acres in size. Labor is provided by family members and volunteers interested in learning sustainable small farm management practices. It also participates in a farmer to farmer exchange program with Community Development International. The exchange participates are from Haiti and live and intern on the farm 4 to eight weeks in the summer.
Celestial Farms is a 55 acre "Multi- Dimensional" farm, located in the beautiful Willamette Valley of Oregon, where we grow and produce a variety of products. We are a husband and wife team that both hold full time jobs off the farm in order to support our farming habit. At the core of the farm is our 50 head herd of traditional Irish Dexter Cattle, that we raise for beef and breed stock. In addition, we also have a small plant nursery, bee hives, market garden, heirloom apple orchard, pasture raised chickens, Muscovy ducks for meat, and a doe-eyed Jersey cow for milk. What doesn’t feed us is taken to our local farmer’s market. In order to keep our market stall going between growing seasons, we also create a host of hand crafted items. These include handmade Irish Dexter tallow based soaps, beeswax lotion bars, beeswax based moisturizing salve, all natural bug repellant bars, candles and more.
Marlow Farms was started over 50 years ago, when my great grandfather traded his small general store for a herd of Hereford cattle. Since then the farm has seen good years and bad, and time has taken its toll. 18 years ago, the farm began to transistion to my parents and my sisters, and we're endeavoring to bring it back to its former glory. We started a pumpkin patch, and we're working on adding goats for quality meat and cheese products. In addition, we're laying the groundwork for a farmer's market stand.
WiMo Farms is nestled amongst the bucolic foothills of Northern Colorado. On just 2.3 acres, we raise chickens, turkeys, Muscovy ducks, a handful of sheep and most importantly our lovely Jersey cows. We milk year round between 6 and 8 cows twice a day and are able to provide nutritious raw milk to more than 100 families along the Colorado front range from Boulder to Fort Collins. With our three little ones, all under age 6, we feel incredibly blessed to be part of the farming community on the Front Range.
The Dancing Goat is one of the pioneer purveyors of raw goat milk in the state of Florida on a 3 acre example of progressive agriculture. In the trickle down of 9/11, Pam and Jim Lunn lost their jobs in the transportation industry and had to reinvent themselves. With a few goats for the children for their FFA fun, Pam decided that small urban farming was the future of agriculture and began to build the herd for 5 years until obtaining a license to sell the milk “for pet consumption only” in August of 2007. Pam, a 70's hippie, turned corporate yuppie, finally found her happy place as a dairy farmer. Until the children were grown, they were an integral part of the farm in milking, maintenance, herd health and showing goats in three states. Hope is held that at least one will want to come back and take over the farm after graduation from college in a few years. The milk line consists of 30-35 lactating goats at any one time from a herd of approximately 60 Lamanchas, French Alpines, Saanens and Recorded Grades. In addition there are several hundred chickens, quail, a few guineas, turkeys and chuckars. With a few emu eggs in the incubator, they plan to add emus to the chicken tractor area as a predator deterrent. This diversification has provided an array of products for local markets and retail outlets providing a safety net that when one product isn’t available, there is another to help maintain a steady income source. Goat milk soap under the name Dancing Goat Soaps has become popular in local stores and the farmer’s markets. This farm also serves as the Farm Branch of National Humane Society, raising a number of kittens each years with the help of neighborhood children and providing a home for cats that are not warm and fuzzy candidates for adoption. It also takes in numerous farm animals for National Humane as space and funds allow. The labor pool is one full time volunteer, the Farm Foreman, his intern assistant (a new position added in June), all complimented by homeschoolers and FFA youth that milk for the dairy as well as local community volunteers that want a taste of the farm without the financial or long term investment. The farm added a Cheese Chef in April of 2015 due to growing demands. Pam manages all aspects of the farm from the cheese production, milking and farm team, market sales, soap making and other farm duties, an 18/7 endeavor. Pam’s husband, Jim is disabled and while no longer able to physically take part in the farm activities, he drives for the supplies that are needed to keep the farm running and is the farm’s greatest cheerleader! The Dancing Goat runs a Goat Nanny program that spans the kidding season and recruits volunteers that learn to deliver goat babies, process newborns, bottle feed and care for the four legged kid’s needed. It requires a three month commitment and many in the Goat Nanny program come back year after year. As the Mission Statement outlines, The Dancing Goat is associated with the local high schools and colleges, providing educational opportunities in it’s commitment to “mentor the next generation in responsible agriculture”. In addition, Pam has served as Youth Dairy Goat Superintendent for over 15 years for the Florida State Fair. The dairy started turning a small profit in 2014, and looks forward to continuing increasing profits in the years to come. Relying on their savings and meager earning to maintain the farm for 7 years, Pam and Jim strongly believe that their farm is an important part of the community and this sacrifice was a necessary bridge to the future. As Pam states “we made every mistake possible”, the dairy has grown to a size where future earnings are realistic through continued implementation of a sustainable plan. The Dancing Goat has been featured on the front cover of Edible Tampa Bay in January 2015, numerous articles in the Tampa Bay Times and the Tampa Tribune. It was also voted as Favorite Farmer’s Market Vendor in the Creative Loafing Best of the Bay awards 2015, and the respect gained in the last few years has put The Dancing Goat into the front of the local food scene. Located in an agricultural-zoned, equestrian neighborhood, every inch of the property has been strategically planned for optimum utilization from duck pens in the drainage swale that floods 6 months a year to attached lounging paddocks that are connected to the barn stalls. The dairy had to invoke the Florida Right to Farm Act protection in 2015 to maintain it’s existence after a complaint from an unhappy neighbor. The Florida Right to Farm Act provides support for small farms that have been in existence without complaints for one year and protects them from nuisance lawsuits, providing an avenue to expand without resistance when best management practices are used.
Spiritwinds Farm is located on 26 acres of land in a small town south of Buffalo, NY. The farm was once a 164 acre dairy farm but was sold off to a gravel company. The original owner retained only 8 acres which included the house, the barn, and a small pasture. When we bought the farm, the previous owner had acquired a 6 acre hayfield and the gravel bed had gone into bankruptcy. A development company outbid everyone for the gravel bed but fortunately, we were able to persuade them to sell us an additional 12 acres. We fell in love with this farm, primarily because of the barn that was built in 1919 (there is a 1919 license plate nailed under a batten on the back of the barn). The barn is three stories with hand hewn beams held by wooden pegs, a barn bridge that allows us to pull hay wagons up into the mow, and two tremendous cherry trees that shade the east end. The farm is run by two partners, Gwen and Nancy, who have filled the barn with 93 sheep, at present. Over the years we have purchased our own farm equipment and only hire help for shearing and a few extra hands for haying. We have built a fodder room, insulated by wool from our sheep, and grow fodder when needed to supplement our sheep’s diets. The farm is also home to five working Belgian Tervuren herding dogs and a handful of barn cats that have moved in over the years. The farm products include market lambs, herding, wool and education.
The Branch Road Farm is a diversified organic and biodynamic farm on 73 acres in the South Willamette Valley, just outside of Cottage Grove, OR. Here at the farm, we are committed to our vision of embracing the root meaning of agriculture: a haven of cultural activity, social and artistic life as well as food production; all in a day and age when food security and building mutually supportive relationships within our communities is essential. We run a Kids and Teens Farm to Table Cooking Class Series, where students in this Farm Food Program gain a better understanding of what food is through harvesting the ingredients themselves, then learning from local chefs how to prepare it in our licensed farm kitchen. Through teaching our youth both where their food comes from and how they can grow and prepare it, we empower them to become more self-reliant in providing food and possibly income for themselves and their families. We also have adult classes on everything from cheese making to sustainable animal husbandry. We raise crops on 2 acres, have a 30 head commercial goat dairy herd, a commercial meat sheep herd and the fun livestock guardian dogs and donkeys. We also make value-added products such as sauerkraut and other ferments, cheese and pesto. We are a family farm of 4 plus 1 employee.
934 Farms is a young farming business and life conceived and built on these five principles... Faith, Stewardship, Creativity, Growth, and Uncommon Sense. Our initial enterprise is specialty cut flowers with an emphasis on Gladiolus. We grow over 50,000 glads on around 2 acres with about another acre in various other cut flowers. We are currently a one full time (me), one summers (my wife who is a teacher), and one as needed (14 year old son who has his own lawn mowing business) labor force farm. My wife and I grew up on or around farms and desired to be back working in conjunction with the land in some manor when we purchase a small old farm house on just under 10 acres and started to rehab the house and land. Five years into it after looking at several farming opportunities, taking a beginning farmers class through our county extension, and not being able to make the leap of faith we had our ah ha life moment. It goes like this. On pickling day (we make over 150 jars of pickles for and with family and friends) our neighbor gave me an article from the local large city news paper about an older gentleman who had been growing gladiolus in our area for over 25 years. I couldn't put the article down for days so I eventually went in search of the farm. Finding the gentleman (Marvin) in the field nearing the end of his season I struck up a conversation and minutes into it he said "I'll sell you my business". I was taken back and so started the long conversations between my wife and I. After weeks of helping Marvin and deliberating we were very close to saying yes and considering taking the step. But I had a really good job where I had been for 10 years and had helped grow a small business into a huge success. The universe came to my rescue and on a Monday as we were still considering Marvin's offer the new GM of the company pulled me into his office and said company direction was changing and I didn't fit into those plans so that Monday was my last day. I quickly called my wife and said "well I know what I'm doing now." I have never looked back. I see it as divine guidance helping and guiding me to where I need to be.
We have a plaque in our living room that I live by it says, “Nature never betrayed the heart that loved her.” I have always believed that we are stewards of the land. Living in harmony with nature is our lifestyle so when we purchased this 48 acre farm 16 years ago in the heart of the Appalachian mountains of Western North Carolina, my husband and I pledged to return her to the natural beauty she craved to be. Not long after we bought the farm we adopted our two boys, Dmitry and Andrei, from Russia when they were 2 and 3. Now 16 & 17. Brothers On Farms was created in 2010 to keep our pre-teen boys off the couch that summer by drilling 100 Shiitake Mushroom logs and having them sell them at the local farmers market. The business grew with the desire to utilize our 48 acre farm to serve the community. We decided to raise sheep to sell lamb by the cut, purchasing our first breeding pair in 2011. In 2012 we purchased five more ewes. 2013 was our first year full year of lamb production. The public response was overwhelming. We are the only 'by the cut' lamb farmer in our area and at the local farmers markets. Everyone was excited to see us at the farmers market and we'd sell out almost every week. Since that time our herd has grown to 15 ewes and 28 lambs. The pastures are now up to 14+ acres. This fall to improve our bloodlines, we have contracted to purchase registered 5 Dorper ewes and a Dorper Ram from the Biltmore Estate, who has a fine line of champion stock. The Appalachian mountains are blessed with an abundance of natural springs. Last year with the help of the USDA conservation program, we installed a complete gravity fed watering system for six of our 11 pastures with the waterline ending at our new 30 X 72 foot hoop house. In the hoop house we have planted many fig trees, avocado trees, garlic, onions and seasonal vegetables, expanding our season and production reach. We also have a half acre garden and fruit and nut trees throughout the property. During this last 6 years, I have tirelessly promoted “local grown' agriculture and farming. I was a founder of a new Thursday evening market in our community, revitalizing the local downtown square. I just completed the intensive NC State and Tobacco Trust Fund Agriculture Leadership Development Program. A program where I was one of 32 farmers selected statewide learning skills needed to bridge the gaps between rural and urban interests, to participate actively in issues affecting agriculture, and to foster unity among agricultural interests. This two year training included trips to Washington to meet and talk with the Senate Committee on Agriculture, meeting with the Chinese consulate to learn the struggles and successes of the Chinese Ag markets. A trip to the boarder of Texas and customs to better understand the issues and challenges of keeping our food and farms safe from pest and contaminants, a 2 week trip to Brazil to study their huge Agriculture export businesses and how we as American farmers can compete.
Dulzura Vineyard & Winery is located at the Historic Clark Ranch, which has been in the same family since the 1880's. Once over 1100 acres, four acres of the remaining 33 acres were planted to wine grapes in 2008, to restore the agricultural heritage of the property. The original pioneer era home and adjacent "Pickle House" have been lovingly restored. The tasting room, which opened to the public in 2014 is in the Pickle House, and artifacts of the old Ranch are on display. We make full bodied red wines including Malbec, Cabernet Franc, Cabernet Sauvignon, and Zinfandel, as well as delicate whites…Viognier, Chardonnay, Dry Reisling, and an Orange Muscat Dessert wine. Grant and Sarah manage the day to operations of managing the vineyard and wine making operations, while also managing another vineyard and winery in nearby Jamul. Grant has spearheaded the marketing of "The Wineries on Highway 94", (google it) after a career in commercial cinematography, forming a cooperative group of six local wineries and a B&B with a vineyard to make marketing more affordable for the group as a whole, as well as marketing a wine destination, rather than a single winery. Based on sales since opening the tasting room in 2014, we need to increase our production by 30-50% in order to keep up with tasting room sales. Our wines have been very well received by the public, who also enormously enjoy visiting the property, sitting in the "tower" gazebo built on an abandoned water tank in the vineyard, taking in the views, and sipping a glass of wine.
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.
GrassRoots Meats, located in southern Colorado, provides all natural pasture finished beef and lamb, as well as organic free range chicken, raised without added hormones or antibiotics. Our cattle and sheep are 100% grass fed and grass finished (never any grain), and are on pasture from the day they are born to the day they are taken to the processor, a small family owned USDA plant, where they are processed in a very humane fashion. Although we only own 115 acres, we lease about 1500 acres of land in the Texas/Oklahoma panhandle, where most of our cows stay year round. We bring our yearlings to southern Colorado each year, where we lease another 1500 acres, to finish on the lush green high mountain grasses. We presently have about 130 mama cows, and the ranching operation is managed by family members (father, mother, daughter and 4 grandchildren) and one full time employee.
Twin Brook Farms is a diversified farm nestled in the rolling hills of the Delaware Highland Region in Pennsylvania. The farm is managed by Erik Roneker and Cassie Schweighofer, and has been in the Schweighofer family for 100+ years. We own 55 acres adjacent to the family farm and both farm full time with summer help from Cassie’s father. For 5 years we have also managed, rented, and farmed hundreds of acres of adjacent land owned by various family and friends. Twin Brook Farms currently has two main production areas: All Natural Hay and Grass Fed/Pastured Livestock. We currently raise 30 head of beef cattle, 600 sheep and lambs, 40 goats, 35 hogs, 200 or so free range chickens, and harvest over 1500 tons of hay. We retail our hay to other small farmers and equine centers and utilize a Meat CSA and direct sales to market over 98% of our livestock. We dream of creating a closed system and also dabble in butchering, beekeeping, sustainable logging and timber harvesting, vegetable, and fruit production.
Our farm consists of 40 mostly wooded acres situated in beautiful N.W. Wisconsin. We grow using organic, humane and sustainable practices, and are CNG certified. CNG (http://www.cngfarming.org) is a grassroots counterpart to the national organic program. Our farm is very diverse. Our main crop, micro-greens, is grown hydroponically, year-round, in our greenhouse. We provide these specialty greens to approximately 45 grocery stores, co-ops, and restaurants primarily in the Mpls./St Paul area. Our system is set up to eventually convert to an aquaponic system that will have potential to produce about 4,500 tilapia per year. Additionally, we raise about 450 broiler chickens and 50 egg laying chickens each year. This year we added 1 beef cow to the mix. We tap approximately 200 trees for maple syrup production, care for 100 shitake mushroom logs, and grow fruit and produce for 2 farmers markets. We are able to provide extended season produce with the help of our 30x72' high tunnel. We manage all of this with the help of the "A team", our 2 teenage daughters Hannah and Abby, 4 part time employees Barb, Jake, Colton and Heidi, and our fearless watchdog Jessie, along with friends and family that volunteer at critical times.
Welcome to Oak Ridge Farms! We are a 34 acre farm passionate about making a big change in local foods. We are located in Zebulon, NC and our products include pastured based chicken, turkey, duck, pork, eggs, and soon local raw honey.
Boston Post Dairy is located on 82 acres in Enosburg Falls, Vermont acres across from the scenic Missisquoi River with a view of beautiful Jay Peak mountain. Our dairy is named after the Old Boston Post Stagecoach Road which runs straight through the farm property. Our family has been farming in Vermont since 1960 and “Family” and “Quality of Life” have always been important to us. A key principle of our business is “Putting Family First.” Our farm is nicknamed “The Girls Farm” because we are four girls from a family of fifteen – yes we have eleven brothers - and together with support from our mother and father, Robert & Gisele, we run it. We started this venture without any boys, other than our Dad, involved at all…well OK our brothers did help with many of the tasks we had to get finished to get started but we really started the day to day operations as “the girls”. When the milking chores started to challenge cheese making hours we finally allowed our baby brother in to manage the cow herd. The names of our cheeses highlights further the importance of family to us. We have Gisele named after our Mom; Bon Pere named in honor of our Dad; Eleven Brothers named for our eleven brothers and our Mom told us in french that our Tres Bonne was “very good' and the name stuck. There is nothing named for the girls as this would have to be a “sharp” cheese. So how did we start initially- Two of us were working out of our homes, one of us producing maple products and the other goat milk soaps and lotions. We were both selling at Farmer’s Markets and Craft Shows. One day our Dad suggested that we needed a store. Our immediate thought was … how could we ever afford that- Soon after, in 2007, he purchased this farm and gifted us the barn and 82 acres. We knew that we couldn’t make the “farm” and the “farm” store survive with just soaps and lotions and maple products so we decided to add cheese making as another step in diversifying our farm. In 2009 the two of us that started with the initial products took cheese making classes at the Vermont Institute for Artisan Cheese and the University of Vermont and we added an artisanal farmstead cheese making facility with viewing windows, to allow visitors to watch the cheese making process and a small retail store where we sell our cheeses, goat milk soaps, maple syrup and bakery items made here at the farm. When we first bought the farm it was home to just 35 cows. We brought the goats to the farm in 2008 as babies so they could, in a sense, grow up on the farm. The goats started kidding in 2010 and we had the first goat milk produced on the farm. We immediately started making goat milk cheese and took our first award for our Onion Dill Chevre that summer! Our farm is home to 180 dairy goats – Alpines, Lamanchas, Saanens, Nubians, Oberhasi, and Toggenburgs; 95 dairy cows – Holsteins and Brown Swiss; 20 free range chickens, (raised for their eggs) as well as cats & rabbits. There are eight full-time and 7 part-time staff that help to keep operations running. All the milk used in making our cheese is produced right on the farm. The dairy makes goat, cow, and goat/cow blend cheeses and we have just introduced our first goat milk camembert style cheese and cow milk farmhouse cheddar curds to the market with more to come! We have six award winning cheeses, winning a total of twenty one awards since our first entry in 2010, something we feel is quite an accomplishment when we factor in the size of our operation.
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.
Laughing Child Farm is a fast-growing organic farm specializing in growing sweet potatoes. Located in the Mettowee River Valley, one of Vermont’s warmest places, our farm has the right climate, the right soils, and has the right community to help us grow the best sweet potatoes. In fact, with 10 acres in production, we are Vermont’s largest sweet potato producer and our product can be found throughout Vermont and New York. Laughing Child Farm is owned and operated by Timothy and Brooke Hughes-Muse and kept sane by our four giggling girls. Timothy manages the field operations for Laughing Child Farm and Brooke manages the packinghouse and sales for Laughing Child Farm. Laughing Child Farm has been growing sweet potatoes since 2012, and Timothy and Brooke have been growing on commercial farms for 15 years.
On this land since the early 1800's has been Spring Meadows Farm. First it was sheep, tobacco, and water powered grist and lumber mills. Then it became a small dairy. By the 1930 modern farming had put it out of business and declared the wet low land an the hilly up land making up the farm to be of no value. Today using a traditional approach of pasturing, manure for fertilizing the small amount of tillable land, milk from a small dairy herd instead of soy for raising pigs and chickens, and oxen for power high quality food is being produced for local enjoyment, health, and economic benefit.
We have what you want for dinner! Fresh from the field chickens, turkeys and pigs. Our canning kitchen churns out salsa, soups, jams and pie fillings. With one stop, we can get you from appetizers through dessert! My wife and I have three part time employees and produce over 15 tons of edible product per year. I am sure we have enough for your next big dinner! --- Products from our farm: Chicken & Turkey, cut up any way you like. Vacuum sealed; sous vide ready! Eggs: lots from truly free range birds. Pork: Our USDA butcher never uses nitrates! All organic sausage seasonings. Canned items: Over 37 different products all made right here on the farm. Any ingredients we don't grow here are sourced from local farms and orchards.
Flint Ingredient Company started four years ago with the purchase of 9.75 acres of vacant County Land Bank property. We started selling our produce at the Flint Farmers Market a year round market. Flint Ingredient Company began with a flock of 20 chickens, 6 sheep and vegetable production in a 48 ft hoophouse. We now focus primarily on vegetable production in four hoophouses and outdoor fields producing product year round on 1.5 acres. Franklin Pleasant and Erin Caudell are the primary operators with several part-time staff joining during peak season. In December of 2015, we opened a Michigan focused grocery store named The Local Grocer where we stock our produce. Later this summer will add a mobile vegetable market (with other community partners) to bring fresh local produce into the neighborhoods of Flint.
For nearly fifteen years we have raised alpacas on a 10 acre farm. For the first several years we were very busy with selling the animals themselves. Over time the demand has changed. We always used our wool by having it processed into yarn. A background in horticulture gave me interest from the beginning in using plant dyes. It is now the only thing we use to dye our yarns. We grow dye plants on the farm and also do harvest responsibly from nature. Lana Plantae is Latin for wool and the plant kingdom. We currently have 25 alpacas and since 2014 a growing number sheep. The farm is maintained by our family of four. We do everything ourselves including shearing the alpacas, all labor and animal husbandry.
Hi! My name is Shana and my fiance's name is Joe. Together, we own and operate a 45 acre farm in Shermans Dale, Pennsylvania. We are first generation farmers who literally built our farm and bakery business from scratch. We have an Austrian stone flour mill on our farm and bake traditional European breads using our whole grain flours. We have a small garden which provides seasonal produce for our baked goods as well as for our own consumption. We also raise pigs out on pasture for meat, pastured meat chickens and free range laying hens for eggs. We are in the beginning stages of growing heritage wheat to use in our bread. Until we can grow enough wheat to sustain the bakery, we are working with local farmers and mill their grains into fresh flour. We sell all of our products at three weekly farmers markets, one local to us and two in the Washington DC area. During the summer months we have 2 - 3 part time employees and 1 volunteer. We are now baking more than 500 loaves of bread a week along with hundreds of small baked goods like veggie pasties, turnovers and scones. We love what we do and want to be able to expand our business to share our bounty with more people who are passionate about local and sustainable agriculture. We would love to be able to offer products in the near future that compliment our bread such as charcuterie and sausages made from our animals.
Upper Pond Farm is a sustainable vegetable farm in the Connecticut River Valley. We farm on two pieces of rented land in our Lyme-Old Lyme area. Our total acreage is 11, and we grow 4 acres of vegetables.
Baylee Drown started the farm, and her partner, Ryan Quinn, a teacher and handyman by training, joined the effort for the last two summers. Baylee and Quinn run the farm year round. For 6 months of the growing season they are joined by a dedicated crew; Brendan McGuire, Dan Foth, Jocelyn Craig and Gregory Szewczyk. Farm dogs, Maria and Luca, keep the place almost free of vermin.
We feed 89 families with our CSA (Community Supported Agriculture). We supply grocery stores and farmers markets with wholesome, local produce.
We are Northeast Organic Farming Association members, and have pledged to use practices that meet or exceed organic standards.
Our farm, although new to the area, is entrenched in the local community. We love to give tours, especially to school groups. We want our community to know their farmers, and where their food is grown.
Mulefoot Hogs are critically rare so we are doing our best to rejuvenate interest in the breed. We started with our first three breeders in 2012 and have been able to double our sales and herd size each year due to the high demand for this Heritage breed. The pigs roam freely on 20-25 of our 74 acres where they get to root, run and play as pigs should. Humane treatment of all animals and responsible land stewardship are important factors to my family. I’m the main farmer and my husband and two children pitch in as needed. We occasionally have an apprentice to help out or hire help for specific projects. We currently have 165 pigs ranging from 4 pounds up to 700lbs. We also pasture raise a small number of chickens and turkeys each year.
Orchard Hill Creamery is a small family operated dairy farm located in Unadilla, Nebraska operated by Andrew and Laura Chisholm along with their four children. We have thirty grass-fed Jersey and Jersey/ Normandy cross milk cows and produce cheeses, yogurts, and ice cream on the farm. Laura has been making cheese commercially since 2011, originally taking our milk to another local farm and having our cheese made there, then utiliziing a small vat located at University of Nebraska in Lincoln and making cheese there in cooperation with another local cheesemaker. We finished construction and opened our on farm micro-creamery in October 2013 and have been expanding and growing ever since. When we started Laura made cheese in a 30 gallon vat. Demand for our products grew and in the fall of 2015 we upgraded to a 105 gallon vat. Laura makes almost fourty different types of cheese, including fresh cheeses, hard cheeses, soft ripened, and washed rind beauties. We sell our cheeses in a couple of small retail stores in Omaha and Lincoln, to local chefs, and at farmers markets around Omaha and we have a Cheese of The Month Club with members across the country. In 2015 we added ice cream to our line of products which we sell at farmers markets, in a few small stores, and to one ice cream store in Omaha.
Corvus Landing Farm is located at the Oregon coast. We grow high quality vegetables that we distribute locally through a 60 member CSA, farmers markets, and an on site farm stand. The farm started in 2010 with 1 acre of rented land and an intention to eventually increase in size to 4 acres. It has been steadily growing since. In 2014 we bought the property adjacent to our leased land, and this year we've added 1.5 acres of production, which will soon include berries and tree fruit.
We use all natural methods to preserve and protect the health of our land and our neighbors. We specialize in crops that do well in our cool coast climate and use hoop houses to increase our variety. In the spring, we grow and sell vegetable starts specialized for organic gardens in our unique coastal climate.
Oxbow Farm is a family farm, owned and operated by first generation farmers, Tim and Noelia Springston. We currently grow on approximately 2.5 acres with the potential to expand our field production to 15 acres. Our produce is grown without the use of any chemical fertilizers, pesticides, or herbicides and we sell directly to our local community through a year-round farmers’ market in Ithaca, NY.
We are a small-scale diversified farm located on the banks of Aravaipa Creek, about an hour north of Tucson, AZ. We have 5 acres with about 1.5 acres in cultivation. We grow oyster and shiitake mushrooms, seasonal vegetables and flowers. We use mostly hand tools and a walking tractor to keep costs low and intensively manage our small space. Right now it is only my partner and I maintaining the farm with some help of volunteers.
Black Pearl Creamery is a small sheep dairy located in Trumansburg, NY and owned and operated by Lauren and Kevin McKinzey, and their 2 children. We raise our flock of East Friesian sheep with great care and affection to ensure the health and happiness of our animals and their production of fresh, high quality milk. Our flock is 100% grass-fed on pasture and hay. Our ewes are milked seasonally, only when they are on pasture, to produce a rich, creamy milk, which we process by hand in small batches into whole milk yogurt sold in glass jars.
We are 2 small farms in South Central PA totaling about 30 acres in apple production. We quit our day jobs and bought the farms with the end goal of growing, pressing, fermenting and bottling our own hard ciders. There are 2 partners, each with their own small farm and one full time employee. We run 3 farmers markets per week with produce and hard cider, we do all of our own sales and deliveries all across South Eastern Pennsylvania and we do all the cider production ourselves.
CJEJ Farm sits on 90 acres, 7 acres of pasture with 10 acres being converted to pasture and most of the rest in woods. We have 30 head of mostly Hereford beef cattle, 5 sows that we A.I. to farrow twice a year, 4 Percheron horses, 100 laying hens, while we raise 100 turkeys for Thanksgiving and 500 broilers throughout the summer. The farm rents close to 300 acres across the county for forage and grain crops along with two different barns to house the animals during the winter. If anyone knows us, they know that we are all about family – hence the farm name CJEJ, Chris, Joyce, Earl, and Jacob. Chris (AS in Dairy Management) and I (AS in Animal Science) have raised two sons on our family farm since we started it in 2000. They have always been an integral part of the farm and would like to contribute to the growth. Earl is currently working on his DVM focusing on large animals. He has an AS in Animal Science and a BS in Livestock Management, while his wife has a BS in Animal Science. Jacob has a BT in Agriculture Power and Machinery, while his fiancé has a BT in Agriculture Business. Both of the couples add to the farm by owning a few beef cattle and some goats. During the summer we hire 2 part-time employees. Community involvement is very important to us. We are involved with 4-H, FFA, Farm Bureau, school board, town conservation committee, and our church. The surrounding towns have us do horse drawn hay rides for different events throughout the year. The farm hosts the 5th grade county Conservation Day along with a spring Cabin Fever Reliever Day, where we have free events for kids and set up a farm animal petting area.
Hooves and Hounds Farm is just over 5 acres. Located in Southern Maine. Our farm is located minutes from town and worlds away. Our farm is Managed by husband and wife and our team of draft horses. When you pull off the dirt road on to the farm we hope it is clear that 'these are our horses , we are their farmers".
It is a 20 acre produce farm. We have chickens and goats and serve our local farmers markets. we have been through the ups and downs of farming. with our first farm that we had we spent a lot of money and effort only to have family take the farm property away. many of our competators told us that we would never come back from this and that we should give up but we did not listen to them. we listened not only to our hearts ,but to our customers who begged us to come back. in 2013 we bought our current farm which needs a ton of TLC. we tried to save the historic barn that was on the property but we had to tear it down and will have to rebuild it
100 Acre 5th generation family run and community supported Simmental-Red Angus Beef Cattle Farm. No hormones, No antibiotics, and non GMO. Certified BQA producer. Committed to community involvement, education, and Chesapeake waterway protection.
Sheepscot General Store & Farm is situated on 56 acres of open fields in the Sheepscot River Valley. The enterprise consists of a general store, cafe, farm, and community space. Our store carries goods from many local producers. What started with Taryn and Ben leasing the farm five years ago has grown into a successful business made up of ten employees. We are now paying the mortgage and taking our business in new directions. Currently we grow three acres of strawberries, three acres of mixed produce, a couple acres of apple trees, co-manage a sugar bush, cut about 60 acres of hay, and graze some of the neighbors' sheep and dairy cows. The store is open six days a week year around.
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.
Two years ago we moved from a dusty, rented 5 acres in Sonoma County, California to a 56.18 acre farm located in the Helderberg Mountains in Upstate New York. Not only did we move across the US, we moved 65 sheep as well as other livestock with us! It was quite the move... to say the least! This perfect location at 1400 feet gives our flock of over 100 White Dorper Sheep a perfect view of the Catskills and access to an artesian fed spring as well as an abundance of lush meadow grasses and legumes. Our family farm is also home to a sizable flock of laying hens, a large garden, and our three Anatolian Shepherds. These gorgeous rescued dogs guard the ewes and lambs from the coyotes in our hills who are always on the lookout for an easy meal! We are also a proud WWOOF host (World Wide Opportunities on Organic Farms) and host eager farming students from around the world! At this current moment we have Norway, Switzerland, the UK, California, and Pennsylvania represented on our farm! We love hosting and find the symbiotic exchange of ideas, labour, and passion exhilarating. As well, our neighbors and the small town of Berne realizes the effects of our guests as we all help on other farms as well! It really shows the impact of teamwork and creates memories that last a lifetime! Also, we get the hay in on time! :) One of our past WWOOF'ers loved it so much that she is now the farm's garden manager and is staying on full-time.
Windhaven Farm is the dream home of a single mom and her two wonderful daughters. We have a small herd of Shetland sheep and Angora Goats that we raise for fiber as well as a breeding trio of registered and pedigreed American Guinea Hogs, an endangered heritage pig. We have a large flock of heritage chickens. We also are craftspeople and make fiber tools and hand looms for weavers, spinners and fiber artists. We believe in preserving the history of fiber arts through our flock, our own weaving and spinning on antique looms as well as crafting heirloom tools and looms for new artists!
Country Roots Farm is a small 62 acre family farm that is located in the beautiful Appalachian mountains. We are a family of 6, working together to leave a story for future generations. Our little slice of heaven is home to dairy goats, Hereford cattle, chickens, honeybees, and several farm dogs & cats.
Free Reign Farm raises chickens, duck, and turkey from hatch to finish. We are one of the few farms in the country to have added a hatchery on site for our pastured poultry operation. We hatch for ourselves and other small farms in the area with a capacity of 1500 birds per month. We raise out, finish, and market over 1000 birds per year on our combination leased/owned acreage of 20 acres. Our poultry is raised on Non-GMO feed, fresh pasture, and is never fed any chemicals or antibiotics. Our operation is completely family owned/operated by our family of five.
Teaching Farm: offering free workshops to teach organic and sustainable ways to merge tree, shrub and understory growth. This farm will benefit people and wildlife for literally hundreds of years to come. PICTURE of the 4 year old GIRL who is standing by a 3 year old PECAN TREE - really stresses how a nut orchard is a labor of love toward the next generation - such as my niece here standing by our first northern hardy pecan tree. (nut trees mature very slowly) Family operated, 7 acres, hire local teens for tasks, 15 heritage breed chickens, 3 show chickens, farm collie 24/7 worker - organic and sustainable practices.
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.
Cold Antler Farm is the home of author and farmer, Jenna Woginrich. It is 6.5 acres with a flock of 14 sheep, 4 dairy goats, pigs raised for shares of pork, pastured poultry, vegetables, rabbits, honey bees, and more! There are no tractors, just hand tools and a draft horse. The farm is her passion, life's work, and home.
We are a 15-acre farm located just south of the DC Metro area. Here, we have a eighth-acre vegetable garden that will expand considerably with an addition of a high tunnel this fall. We also have 6 goats - 2 Nigerian dwarf, 2 cashmere, and 2 fainting, and we will be breeding them this fall for winter births with the intention of selling some of the kids and seeing if we can sustain milking for soap and lotion. We also have 21 heritage-breed hens and 1 ornery rooster named Xander. Xander keeps the girls safe, and they, in turn, give us beautiful brown, white, and green eggs. At present, we make our income from a small pay-what-you-will farm stand at the end of our lane, and in that stand, we also run a Little Free Library. Additionally, we sell our goats' cashmere and have a bunk room in our barn that is available as a retreat space for writers. The two of us, Andi and Philip, do all the work to run the farm, and occasionally, our parents - Mary Lou, Galen, Woody, and Adrienne - help us with major projects, like completing the bunk room and bathroom in our barn and putting up fencing. We do not hire any help at this point.
We are a small, 2 acre chicken farm located in Northern New York State, just a few miles from the Canadian border, operated by myself and my husband. We currently have 70 laying hens that give us enough eggs to sell to the community, and we have just started to raise specialty chickens so that we can offer chicks as well (both Polish and Silkie). We are just adding Bourbon turkeys to our farm in hopes to raise turkeys in 2017.
The farm is a father and son operation utilizing 2.5 of the farm's 13 acres to grow produce. We also have a WWOOF'r that was promoted to apprentice and is receiving a salary this season. There are two WWOOF'rs from NY volunteering this summer as well. In addition to growing produce we have a flock of 75 hens for eggs.