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.
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. They run the farm with 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 88 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 milk thirty grass-fed Jersey and Jersey/ Normandy cows and produce cheeses, yogurts, and ice cream on the farm. We opened our on farm micro-creamery in 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 over fourty different types of cheese, including fresh cheeses, hard cheeses, soft ripened, and washed rind beauties. We sell our cheeses to local chefs as well as 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.