We are Conner, Sarah, and Wendell, respectively your farmers and the foreman. Diggin’ Roots Farm direct markets vegetables and grass-fed meat, homegrown on 50 acres in Oregon’s Willamette Valley. We are a first generation family farm dedicated to organic food, healthy soil, and cultivating vibrant diversity on the land. Of the 50 acres we have two in vegetable production, 35 recently replanted into a diverse pasture mix, and 4 acres of riparian area that are undergoing restoration. We’re going into our third season of production on this land and are supported by an amazing family and community as well as one seasonal part-time employee. Currently the only livestock we have is a flock of 27 Black Welsh Mountain Sheep that continues to grow, with pigs and cows planned for later this season.
Our farm is split between rent land of 20 acres where we raise around 10,000 broilers on pasture, and 34 acres of steep hillside on our home property that we've paddocked off to graze goats & hogs through the woods and brush. Our family has 3 small children, as well as my wife & I. We have one full time employee and take on military veteran interns as well.
Say Hay Farms was born out of the spirit of California's Wild West, as mother and son bought some land, made good neighbors, mended fences and went to work. Since September 2010, Chris Hay and mother Sarah have been tinkering on tractors, feeding the soil, and raising chicks and crops. Son, Mom and Grandma are joined by a crew of 4 dedicated farmers with part-time help as needed. In January we secured a 34-year lease on an additional 50 acres. Currently we have 750 laying hens, and just this month added another 800 chicks. We coordinate the production, harvest and sales of 50 different varieties of certified organic vegetable crops, in addition to citrus, vegetable preserves including salsa and hot sauce, nuts and pastured eggs year-round for sale through diversified marketing channels to hedge against the risk inherent in agriculture. As an integrated diversified organic farm, we raise animals and vegetables on the same land, building flavor from the ground up. This type of farming is not only ecologically sustainable, it is also practically and financially sensible. We convert the waste stream of one type of operation into a resource of the other, reducing our need for external inputs and increasing our production, profitability, and quality of our products.
At Windy Hill Goat Dairy we have 220 goats which of we are milking 118. The farm is 150 acres which we use to make hay for and pasture our goats. We use half the milk from our goats to make cheese the other half we sell to other cheese makers. We are a family run business their is my wife Kaylynn my mother Vicky and my father Chuck that all work the farm on a daily basis
Franklin and Erin own and operate Flint Ingredient Company are are partners in most senses of the word. We started working to build a better food system in Flint, Michigan almost 10 years ago. 5 chain grocery stores have closed in our city in 17 months. Access to healthy food is a life threatening issue to the over 58% of children living below the poverty level in Flint, Michigan. So, to do our part, three and half years ago we purchased 9.5 acres of county owned land and have been making a small but reliable contribution to the local food system. With 2 hoophouses to extend the season, we are able to provide produce at the Flint Farmers' Market 3 days a week 52 weeks a year. Franklin is a full time farmer and Erin works a part time job (providing technical assistance for other farmers growing in hoophouses across the state). We grow a diverse array of vegetables, mushrooms, have 3 bee hives, and a flock of 73 unionized hens for egg production.
In a small stone house located in Feura Bush, NY you will find tucked back in the woods Highland Hollow Farm. Here you will find Dave, Benaye, Oscar, and Olive Raylinsky and our "Heritage" animals, who are the first non Van Dyke kin to live in the home since 1780. Three years ago shortly after getting married we purchased a home with 60 acres of neglected farmland and quickly transformed into a grass fed beef farm. Benaye was a hardworking businesswoman new to this idea, while Dave was fourth generation beef farmer and third generation butcher. We raise combined 50 head of Scottish Highland and Herefords cattle. As for the rest of the line up Tamworth and Old Spot pigs, Katahdin and Jacob sheep, Aracaua and Ameracuna Chickens for green and blue eggs, and Bronze Turkeys for Thanksgiving and Christmas. At Thanksgiving we donated fresh turkeys from our flock to 20 families in need and our nephews schools for silent auctions. Dave came up with a twelve days of Christmas giveaway for our social media followers and asked them to nominate families to receive fresh turkeys from our farm. My husband Dave deserves farmer of the year in my eyes and you too should consider giving him a "LIFT" As farmers we all know the dedication it takes to take care of your land and animals. Watching him I have learned so much and working by his side makes me proud to not only be married to him but living off the land with our children as Farmers. As for today the farm has grown into three separate small farms, 400 acres of hay fields, 50 plus head of cattle, 15 sheep, 30 egg layers, 125 turkeys, 18 pigs, and a closed breeding program. The farm is also supplying over 15 families with fresh food AND HAY from New York City to Saratoga, NY , MA, CT and VT.
Signal Hill Farms is a woman owned family farm. Approximately 8 years ago my 2 daughters, my daughter in law, and I came together and began planning a project that would impact our family in a positive way. Brainstorming commenced and what sprung from these sessions was a way of life. We defined and assessed ourselves, our goals and our property. We envisioned a future of our family working together, teaching the new generation how to care for themselves, each other, the earth and our future. We chose to act as stewards of our land, our community and our health. Initially, focus was placed on woodland crops and the field crop of garlic specifically. Our small farm expanded rapidly and rapidly outgrew the forests and adequate soil at the top of Mt. Independence in Cherry Valley, NY. We had the good fortune to rent 20 acres on the farm I grew up on in Sharon Spring, NY, a neighboring community. Since that time we have continued to expand our crops, our primary crop is gourmet hard neck garlic. The 2015 harvest should exceed 12,000 pounds. We also grow shallots, onions, vegetables and herbs, many for use in our value added products. In 2014 we added livestock to our farm. Grass fed beef, free range chickens and pigs. The family is now 14 strong, my husband and myself, my three children, their partners and 6 grandchildren. All capable members help on the farm. During the harvest and planting seasons we provide part time employment for several young people in the area. We have grown our crops and cared for our livestock using organic principles. We are Certified Naturally Grown and have applied for organic certification as well. We believe that the fruits of our toils should bring health to our world. We will leave our future better than our past.
The Painter's Farm is a diverse family farm on 22 acres near Cooperstown NY. The farm/business is run by fine artist Tracy Helgeson and partner Douglas Miller. Our products include honey, eggs, goat and lamb, plus value added items such as handmade goat milk, soap, beeswax based hand creme, lip balm. and small oil paintings of farm images painted by Tracy.
Our 125 acre farm is a mostly wooded tract in the beautiful Cumberland Plateau of middle Tennessee. Devastated by a F3 tornado in 2008, the farm makes an ideal habitat for goats. Our herd has quickly grown to 75 mostly Boer and Nubian goats. We started with goats for weed control, but quickly started milking them for production of delicious cheeses. Soon, one of the kids asked what goat tasted like since we were already raising our own meat chickens. We butchered one, and found the meat to be delicious. We were then on a quest for the perfect Boer meat goats. This is a quest we are still enjoying. The nice thing is that we can eat our mistakes! Our 16 head of cattle compliment the goats well. They love grass and clover while the goats clean up everything else. I love a good, home raised steak! We keep the chickens close to home at the present time, but we are considering moving chickens into pastures recently vacated by the goats and cows. Depending on the time of year, we have as many as 50-75 meat and egg laying chickens .
We are a small 25 acre family operated farm nestled in the rolling hills of northern Illinois. We currently maintain a herd of 30 Nigerian dairy dwarf goats that are allowed to do what goats do best – graze on brambles, poison ivy, low lying leaves and a mix of grass and alfalfa that is grown on our farm. Gretta and her husband Eric work along with a part time seasonal employee to manage the herd, move fences at least twice per week, and make soap at a break neck pace.
Founded by the family in 1907, Flamig Farm, Under Nevin Christensen’s eco-environmental vision, has grown from a small egg, organic vegetable, and strawberry operation to a richly varied, education and entertainment, farm complex. Our unique backwards egg lego is a result of efforts to begin marketing the farm in the 1970's when local zoning laws did not permit "advertising". This was our solution and it was approved! That same spirit of figuring out how to small farms more vibrant and community aware still exists today. Along with being a producer of all natural eggs, beef, earth friendly composts, fertilzers and mulch, and a distributor of locally farmed products. Flamig Farm has become southern New England’s premier demonstration and education center for local food production, decentralized energy production, and energy conservation, with focus also on personal wellness and nutrition. We want children of all ages experience a taste of the farm life and a greater understanding of animals, food production, and having fun on the farm. We have a farm store, meet and greet petting zoo, pony rides, party facilities, and hay rides seven days a week from April to November. Our summer education and activity camps for kids have been attended by over 4000 little farmers, with most of our counselors having been campers themselves. Our education efforts are highlighted by our annual commitment to host a community earth day where we demonstrate our solar and bio-desiel capabilities and partner with LOCAL GREEN VENDORS for a day of music, food and farm fun. We hope to present a vision of the future that outlines a pathway toward becoming a center for demonstration and education in the context of vital human systems, particularly food, energy and health.
Crane Dance Farm, LLC nestles among the rolling pastures, woodlands and wetlands of beautiful Barry County, Michigan. Originally settled in 1867, this historic farmstead was once a bustling center for the local community, featuring mixed livestock and crop farming and a unique hit and miss diesel engine powered mill. This three story mill building, with a centralized power unit was a profit machine that sawed lumber, cleaned grains, ground grains, and lathed metal and wood. It also housed the blacksmith and mechanical repair shop. In 1996, the original farmstead and 5 acres were purchased by Jill, marking the realization of her 16 year dream to own an historic old barn and homestead that she could restore as well as grow her own clean, humane food. In the fall of 2002, after an intensive weekend on Joel Salatin's Polyface Farm, Jill quit her full time job, cashed in her retirement, and started farming full time. Direct marketing pastured poultry, pork, eggs and vegetables, Jill worked Crane Dance Farm mostly by herself. In 2005 Mary became Jill's farm partner, and the two worked full time with a little part time help. In 13 1/2 years, Jill and Mary have grown Crane Dance Farm, LLC from 5 acres to 35 acres, renting an additional 115. The majority of the farm work, marketing and management is done by Jill and Mary with some part time help. Today, Crane Dance Farm is home to a 100% grassfed cow/calf to finish herd of 80 head, 125 pastured heritage pigs farrow to finish, a flock of 100% grassfed sheep, 300-350 pastured heritage egg layers, plus seasonal pastured meat chickens and Thanksgiving turkeys. All pigs, cattle and sheep are bred, born and finished on their farm and marketed directly, one pound at a time. Crane Dance is a seasonal vendor at the year long outside Fulton Street Farmers Market, also selling product on farm and at several monthly drop off locations.
Windy Valley Farm is a small farm located on the banks of the Otter Creek river in the Lake Champlain valley region of Vermont. We currently have 10 acres of land that we are raising 30 head of hogs, as well as a flock of hens producing eggs. WVF is primarily run by three... myself, my wife and my 7 year old daughter. We have great friends that help out when there are tasks that are beyond what we can do by ourselves.
Frinklepod Farm is a small, diversified farm, growing vegetables, fruits, herbs, and flowers on four acres of land, in one heated greenhouse and in two high tunnels. Since we started in 2012 we’ve operated a Summer CSA and a Winter CSA, and also sell our offerings, as well as other locally-produced food products, in our farm store, which is open seasonally. We have also been steadily developing an infrastructure of perennial plantings, including fruit and nut trees. We host regular workshops related to cooking, food preservation, and gardening, as well as weekly storytimes and family-friendly events throughout the season. The division of labor is split pretty evenly between the two of us: Noah is the primary farmer who also does all construction and maintenance around the farm, while Flora grows and arranges flowers, manages the farm store, and does bookkeeping and marketing. We hire two full-time apprentices for the summer/fall growing season, and our two daughters, Sascha (5) and Odetta (2), work and play alongside us.
We are passionate about living soil, thriving plants & healthy people! We started Providence Farm in 2006 on a few acres. In 2008, we purchased our own land, (former dairy farm), and built a vegetable barn on top of the original barn foundation, an animal barn, and a home for our family. We have four children, now ages 8, 10, 14 & 18, who are a large part of our farming activities and business. Ryan attended a certificate program in sustainable agriculture at CCCC in North Carolina from 1998-2000. He has continued his education over the past 17 years in a variety of hands-on, real-life experimentation, on-going research, and yearly agriculture conferences to learn from intensive seminars in many areas of agriculture, from plant & soil biology to food safety. It’s been a long, carefully thought out journey, and we are still on it… but we now grow over 200 varieties of certified organic vegetables, popular herbs, and strawberries on 18 acres of beautiful ground in Northern Michigan. Last year we recorded 145,000 pounds of produce grown! That's up from just over 100,000 pounds in 2013. We use our platform, a.k.a. as “Providence Organic Farm” to help our neighbors, CSA members and market customers, enjoy more in-season, local produce through yummy recipes, helpful tips and inspiring photos by utilizing Facebook, Instagram, Pinterest and Newsletters (over 800 subscribers). We also host a variety of Providence Farm events, farm tours and potlucks to inspire our local community to eat well, eat local and be healthy! We’ve spoken about our farm business at a farm conference and business class, and given farm tours to college classes studying sustainable agriculture and entomology. Besides us, we have approximately 30 seasonal employees. We give annual raises and strive to pay very well. As the farm becomes more profitable, so does our faithful team. Each year, we attract and train beginning farmers. Six of whom are now farming themselves!
My parents, Bob and Chris, moved to Mariaville, NY 27 years ago. They bought a 250 acre farm, along with Black Angus cattle, so my brothers and I could grow up in the country. We raised many types of animals though out the years and showed them in the local county fair. Ten years ago they decided to turn our hobby farm into a business and we began raising cattle, pork, lamb and poultry to sell at the local farmers market. I went to college for pharmacy, but always had a passion for my parents farm. As I watched their business grow, I knew that my calling was always back on the farm. I got married 3 years ago and my wife and I decided to quit our jobs and return to the farm life to raise our children. Then my father bought me a book on mushrooms and we knew what we wanted from our future. As my wife and I helped my parents with their live stock, we started growing shiitake mushrooms on logs in our free time. From here we expanded into growing oysters, lions mane, pioppino and reishi mushrooms. Working together with my parents, we have managed to increase our herd to 70 cattle, 60 sheep, 50 pigs and a slew of poultry. We also have a lay yard of 2000 shiitake mushroom logs and a grow room where we produce 100 to 200 lbs of mushrooms per week. Our whole operation is run by just the four us and we are constantly working to provide the highest quality, natural products for our customers.
Sycamore Farms is a 237 acre farm owned and operated by the Smith family; Susan, Henry, and their son Kevin. In the summer family members come home from all over the country to help out.
After renting land for four seasons, we purchased and moved to this farm in the fall of 2013. The 2015 season will be the sixth for Flying Plow. The farm is a 56 acre farm (48 tillable) with 12 acres used for bio-extensive vegetable production and most of the remainder in pasture and hay for our livestock. Tom & Sarah (along with their infant daughter) are owners/farmers of Flying Plow. We have one year round assistant farmer and 2 apprentices. We have historically been certified organic and as our new land (previously a commodity grain farm) goes through the waiting period of three years, we will be “certified transitional” through our certification agency. In May 2016 we will once again be certified organic. Within our 12 acres of vegetable land we are growing six acres of cover crops and six acres of vegetables throughout the season. This means while one field grows our cash crop of vegetables another field is cover cropped and getting prepared for vegetable production in the next season. Our draft horses provide live power for field work and tillage, our cattle and chickens help mow our fields, our pigs turn our compost and recycle our excess vegetable scraps, and most importantly all of our livestock are generators of some of our fertility. Cover crops play an important role on our farm as we strongly believe in the use of a full season of cover to replenish the soil's organic matter, carbon content, flora, structure, and tilth after a season of vegetable cultivation. At any time during the season there are 100 to 250 laying hens on the farm. Our hens spend their nights in portable coops and roam within a fenced paddock during the day. The coops are moved daily, and the paddocks weekly, over our pastures or cover crops. We raise broiler chickens in portable pens that are also moved daily over our pastures or cover crops. On average we raise 1200 broilers a year and focus this production in the spring and fall to take advantage of the cooler temperatures. Our beef herd now numbers 18 and is growing from within instead of purchasing feeder calves. We currently process one or two steers a year and our cattle is 100% grass-fed and grass-finished. The heart and soul of our farm is our Community Supported Agriculture (CSA). It is the core of how we conduct ourselves as farmers and also provides the financial foundation for our business. Currently our CSA serves 120 households and we have a planned increase to 150 households for 2015. CSA members receive a broad spectrum of vegetables, all grown on our farm, from May through November. There are also CSA options to add on an egg or chicken share for the season. In addition to the CSA we sell at 4 local farmers markets. With our season extension practices, we are harvesting all year. We are excited to be supplying our customers and community with access to local, sustainable food year-round.
Northern Star is a New York State Farm Winery located in southern Washington County, NY. We specialize in making wine from bold, new northern climate grapes that can withstand the cold temperatures of northeastern New York. Two and a half acres of grape vines are currently under cultivation, and with an expansion of additional acres planned for next year. Our vineyard has a tasting room for retail sales of wine, wine grape jelly, condiments and maple syrup. We also have a winery building for fermentation and aging. Kathleen Weber manages the vineyard with help from husband Andrew and sons Isaac and Daniel. Two additional seasonal employees are hired during the summer for canopy management.
Our family farm is located in the beautiful foothills of the Appalachian mountains. Our main vegetable and fruit farm is on 10 acres. This is also where our home is. In addition we lease another 10 acres for non-gmo corn production, and growing our green beans and melons. We utilize 7 greenhouses in addition to our fields, to grow our products year round. Our family, two parents, three children, do all the farm work ourselves. Our products are sold directly from the farm each week through our subscription CSA box service.
My farm consists of 15 acres that were, at one time, part of a much larger operation. It began after the American Revolution when the U.S. government gave out 1000 acre tracts of land to settle the upper Hudson Valley. In 1792, the Kronkhite family moved from Dutchess County to Saratoga County, settled the property, built a home, and began farming. In 1908, my great-grandparents, Andrew and Alice Sesselman, purchased the farm and operated it until 1965. The original farmhouse continued to be occupied by my Great Aunt Ethelyne until 1979. Wanting to keep the house and property in the family, my father purchased 187 acres (part of the original 1000) from Ethelyne. The farmhouse was rented out from that time until 1996. In 1996, my wife and I purchased the farmhouse, barns and 15 acres from my father. After finding myself unemployed in 2007 (and struggling to find a meaningful job), I started to think about farming. I grew up on an old farm with gardens and animals as hobbies during my formative years and found the idea rather appealing. In 2009, I attended the Northeast Organic Farming Association (NOFA) New York Winter Conference and decided the time was right. That year, I started an organic fruit and vegetable farm with most of the emphasis on fruit. My background in food production and manufacturing inspired me to make value added products a significant part of my business. I currently have 6 acres under cultivation: 3 types of fruit trees, 8 types of small fruit, asparagus, cucumbers, and pumpkins. My start up business plan was to keep it to a size and style that I could operate with minimal outside labor. I live on the farm with my wife and two teenage children who help with harvesting and processing when necessary.
Bodhi Tree Farm is a 65 acre vegetable nirvana tucked away in the pinelands of southern New Jersey. Former dance instructor, Nevia No, and Kendo champion Debi Farmer comprises the two-woman founding and operating team that have run the farm for its five years of operation. Bodhi Tree specializes in nurturing and sharing food with spirit by experimenting with unique and heirloom varieties of different vegetables every season. By bringing their harvests to market inside New York City, they are able to allow urbanites to experience a taste of worldly nourishment with the advantage of being locally grown and harvested. The life and energy of the farm is enhanced by teams of visiting interns, chefs, and farmers who routinely come from around the country and world to spend a season growing, learning and experiencing what it means to grow food with spirit.
Lucky 13 is a small farm run by husband and wife team, David and Erin and their 2 young children, Oliver and Elsa. It sits in the Labrador Valley on 70 acres. They run a beef herd of approximately 40-50 red angus, including brood cows, calves and steers. Pasture to plate!
Mighty little farm practicing good stewardship for the earth and all it's inhabitants. Raised beds, cover crops, companion planting on less than two acres, vegetable growing, compost making, perma-culturing practices. Beyond organic- perennial fruits, garlic and asparagus- in a nutshell...We're the Flavor Farmers. Heirloom and open pollinated plants are our niche- their taste is unsurpassed, their beauty is unique and vibrant- not bred for shipping or long shelf life. My husband and I grow highly nutritious crops, never taking more from the land than we are willing to give back. Our chickens become soil tillers in the hoop-houses during winter months, they also serve as excellent pest eradicators. Our acreage supplies us with our own wood, apples and berries, beauty consistently around every corner by the many flower beds and bushes that so many birds and pollinators call home. In the off season- we are crafters using local wood, driftwood and seashore findings, photography aids us in advertising and promoting local food, we sell our crafts and photo-works at our markets, festivals.
Prairie Heritage Farm is a 30-acre organic, diversified farm near Power, Montana, on the short grass prairie where the Rocky Mountains meet the plains. The farm is owned and operated by Jacob and Courtney Cowgill, two central Montana kids returning to their roots. Both left rural central Montana as young adults, for school and careers but came back as soon as they possibly could. The farm occasionally has seasonal apprentices, otherwise it is run by Jacob and Courtney, who are in turn run by their two children: Willa (4 years old) and Elias (2 years old). Prairie Heritage Farm is focused on three main enterprises: fresh vegetables and vegetable seed; heritage and ancient grains, including some of the oldest domesticated wheat known; and pastured livestock. We sell most of what we grow direct to the people who eat our food. We sell some wholesale vegetables and grain, but our primary outlet is through our Farm Share programs, also known as Community Supported Agriculture, or CSA. Our newest enterprise is our Grainy Day Box, where customers nation-wide receive our unique grains and legumes along with recipes once a month in the mail.
Less than 1% of the U.S. population farms. Of those, a mere 5.8% are under the age of 35. Statistics show that today more than a quarter of American farmers are over the age of 65 farming land that has been in their families for decades, if not generations. Their average age is 58. While it’s not sexy to say this – that’s us. We knew we had to do something different, something beyond conventional farming, something even beyond fancy niche farming. We need to grow young people into farmers who cherish the land as much as we do. So, we took our picturesque family dairy farm of nearly 60 acres and our body of skills, talents and education and set out to craft a safe place that nurtures young bodies while empowering youthful spirits. Nestled in beautiful SW Michigan in a region second only to California in terms of diversity of crop production, we are currently using 7.5 acres of the original 59.25 for our youth garden programs. This area includes a farmhouse and barn that date back to 1871, pole barns and outbuildings, as well as 3 acres of gardens, including an established orchard and new vegetable and fruit gardens grown using organic, sustainable and permaculture practices. With a goal of “honoring the past, healing the present and nurturing the future” we have set out to be a model of best practices. Our employees include us - two sisters – Christine (Tina) Palenick, who has lived on the farm her entire life preserving it in spite of developmental pressures. She has a love of children and farming as deep as the Earth. Her sister Mary A. (Palenick) Colborn returned home to join Tina after serving stints as a WIC certifier, nutrition educator, plant biology teacher and mom to three now grown children. Armed with degrees in horticulture and education, Mary is an ardent environmentalist and published children’s author with a passion for growing healthy children and plants. Since incorporating in 2011 as an L3C, we have spent the past four years rebuilding and strengthening our infrastructure, including gardens with the goal of developing a strong youth employment farm program. Throughout we have used volunteers of all types, including farm interns, Boy Scouts, youth from the local alternative high school and juvenile detention center and even LDS missionaries. We regularly hire help with the gardens, employing youth from challenging circumstances. Since our goal is educating and inspiring youth to become farmers with a deep connection to the Earth, we have tackled fun, dynamic and often arduous projects, including conducting a waste audit of a local high school cafeteria and building compost bins. We educated kitchen staff and now collect food waste from local coffee shops, grocery stores and high schools for composting. We grow our fruits and vegetables using organic practices with the goal of obtaining organic certification within the next year. We sell to local farm to table restaurants, donating surplus produce to local soup kitchens and food banks, as well as to Revive and Thrive an organization that we have both donated to and volunteered with that teaches youth whose families have been impacted by cancer how to garden and cook nutritious foods. We incorporate as much healing art with a purpose as we can. We have carted plain white rain barrels to fairs and have come back with beautifully decorated pieces of art after children and paint mixed and then used them to reach the importance of water conservation. Youth and local school children helped us blanket the city of Grand Rapids with thousands of love letters with the Love Letter Project. Now, two giant love letters grace our barn, welcoming everyone who visits and works there.
Enter farm description. Everdene is an organic self-sufficiency farm located on 20 acres of pasture, upland and trout stream. I run the farm with the sometime help of my two children. Although we have reached our goal of self- sufficiency, there is need of improvements to pastures, old heirloom fruit trees and animal housing. To this end I sell or barter raw milk, surplus garden produce, and yearly calves.
Dropstone Farms is a 95-acre farm in the Orting Valley of Pierce County, Washington. Farmers Garth Daley Highsmith and Lauren Manes provide the greater Puget Sound region with high-quality pastured meats, fed Certified Organic grass/hay and grain, and raised using sustainable methods that nurture the health of the soil as well as the animals. We produce heritage Tamworth pork, beef, Katahdin lamb, and various types of poultry. All our animals are raised on our Certified Organic pastures for as much of the year as possible, and fed our own Certified Organic hay during the winter. The pigs and poultry also enjoy a grain ration (also Certified Organic when we can get it) -- and wow, they REALLY enjoy it.
Our farm is 160 acres of hay fields, pastures, creeks, cultivated fields and horse corrals. My husband and I live on and operate the farm. Our adult daughter lives nearby and works with us in vegetable farming. We have no employees, though we are a working farm. We hire custom hay cutters and balers to harvest our hay each summer. Our chemical-free vegetable production is approximately one acre now and will expand. Until this year we have grown chemical-free vegetables for ourselves and family. We now plan to market our vegetables area wide and to pursue organic certification. Our soil has been chemical free for many years - in some areas for at least a generation.
We are a family run operation including my husband, two sons and myself. We have 146 acres and our herd size is 25. We raise a heritage breed, Scottish Highlands. We sell our meat on the farm and in local farm markets.
Rainshadow Organics is located in Central Oregon on 200 acres. We grow a full diet of certified organic, biodynamically raised crops. These include 48 different kinds of vegetables. We also have a year-round supply of pork for our CSA and restaurant accounts and we do this by breeding and raising 100 heritage, pasture-raised hogs each year. We also raise 600 pastured chickens for meat and 100 chickens for eggs. We supply bakeries, restaurants, and our CSA with grains that we grow on our larger fields and mill into flour or polenta. We have an orchard, beehives, and we grow mushrooms. We are a young couple working as full-time farmers. Our parents participate in the farm, plus 4 interns from the Rogue Farm Corps and 4 full-time staff.
Earthworks Farm a five-acre property owned by the U.S. Army Corps of Engineers, leased by the Los Angeles County Department of Parks and Recreation, and operated as a working educational farm and community garden by the San Gabriel Valley Conservation and Service Corps (SGVCC). The property is located in Whittier Narrows Recreation Area in unincorporated L.A. County, and is surrounded by the densely urban, predominantly low-income city of South El Monte. Earthworks Farm has a part time staff of four, and promotes education in organic farming. This includes monthly workshops in farming for community gardeners, a work training program for disadvantaged youth, an educational outreach farm-to-school program, a Community Supported Agriculture program, and weekly farmers' market stand.
Hartwood Farm is a 70-acre family farm in Fenner, NY. We use only organically approved practices to grow vegetables on five acres for two central NY farmers markets, 110 CSA members, and a few wholesale accounts. Both of us work full time on the farm, and we hire two seasonal workers. In addition to the veggies, we have a flock of about 100 laying hens and a few pigs each summer, all out on pastures.
Our farm is considered a hobby farm where we produce all of our own family food including eggs, pastured chicken, beef, pork and vegetables. We have 26 acres that we are still reclaiming. Only our family which consists of myself, my husband, and our three children.
Our mission is to Nourish Mind, Body, and SOIL. In 2005, we, Laura Frerichs and Adam Cullip, began our farm dream on a small 1.5 acre “incubator” vegetable plot with a healthy amount of idealism, a few thousand dollars, and serious grit. In 2008, after a lot of scrimping, saving, and sweat, we purchased our 40-acre certified organic vegetable farm in Hutchinson, MN. That year, we quit our off-farm jobs and have since supported ourselves and our 3-year old son Eli entirely from our farm income. All of our produce is sold within a 60-mile radius of our farm, primarily through direct-market channels (200-member CSA and a Minneapolis farmers’ market). We provide thousands of pounds of excess produce to our local county food shelf though the Harvest for the Hungry program. Our farm has 3 hoophouses, 1 greenhouse, 3 electric-converted tractors, 8 acres in vegetables, and supports three full-time seasonal employees.
Our farm rests on 32 acres of land minutes from Madison, Wisconsin, on which we produce around 7 acres of vegetables and some fruit. We, along with our team of 4-6 employees, deliver our fresh produce to approximately 225 families through our CSA, to a small farmer's market, and a number of restaurants in the Madison area. We are also in the process of launching a canned goods CSA offering, using our own produce as the primary components of all of our canned products.
Hoofbeats Holistic is a very special place.... We are a 120 acre private farm facility in beautiful Sharon Springs, NY just on the edge of the Mohawk Valley. Our farm is a generational farm and has been family owned and operated since 1942. We are a husband and wife team; George and Melissa Hatalsky along with our daughter Olivia and we are dedicated to sustainable and natural methods in everything we do, from the hay we raise to the horses we care for. In addition to raising a quality hay crop, sold throughout New England for horse consumption, we offer tours and educational consultations on natural horse-keeping methods that respect and encourage the instinctual behaviors of the domestic horse. We accept limited boarding requests for rehabilitative and therapeutic purposes, and keep a waiting list for those looking to enhance their horses quality of life. Our Mission Statement is simple: To strengthen peoples understanding of rural life, living connected to your environment, and the responsibilities and joys of sharing your life with animals: To encourage people to move past the notion of ownership and embrace guardianship principles in all aspects of care, land or animal. To advocate for fundamental change in the accepted care and keeping of the domestic horse through education and inspiration. To provide herd-based living in a chemical free environment that respects the natural instincts of the domestic horse. To allow the equine body to function the way nature intended, and to not impede its function by artificial means. To encourage healthy, barefoot hooves and a sound mind by allowing and stimulating movement and socialization. To utilize natural, species appropriate whole foods and herbs to build and support long term health and a strong immune system.
We are passionate about living soil, thriving plants & healthy people! We are Ryan and Andrea Romeyn: Farming since 1998 and operating a CSA (Community Supported Agriculture - weekly vegetable share program) since 2002. We then started our own farm business, Providence Farm, in 2006. In 2008, we received a “Beginner Farmer Loan” from the USDA, and purchased our own land, (former dairy farm), and built a vegetable barn on top of the original barn foundation, an animal barn, and a home for our family. We have four children, now ages 8, 10, 14 & 18, who are a large part of our farming activities and business. Ryan attended a certificate program in sustainable agriculture at CCCC in North Carolina from 1998-2000. He has continued his education over the past 17 years in a variety of hands-on, real-life experimentation, on-going research, and yearly agriculture conferences to learn from intensive seminars in many areas of agriculture, from plant & soil biology to food safety. It’s been a long, carefully thought out journey, and we are still on it… but we now grow over 200 varieties of certified organic vegetables, popular herbs, and strawberries on 20+ acres of beautiful ground in Northern Michigan. Last year we recorded 145,000 pounds of produce grown! That's up from just over 100,000 pounds in 2013! We also grow small herds of pastured pork, beef and lamb. In all, we have 135 acres in certified organic production, most of it in hay or pasture. We own 20 acres of it, and lease the rest from a passionate advocate for local, organic agriculture. We attend 6 weekly farm markets during high season, from June-October, and have a 200 member, 22-week, multi-farm CSA, offering certified organic vegetables & strawberries and pastured meats from our farm as well as our friend's farms, (all local - chicken, turkey, blueberries and more!). We also sell wholesale to two area food co-ops, a food hub, and a few restaurants almost year-round. We use our platform, a.k.a. now as “Providence Organic Farm” to help our neighbors, CSA members and farm market customers, enjoy more in-season, local, organic produce through yummy recipes, helpful tips and inspiring photos by utilizing Facebook, Instagram, Pinterest and Newsletters (over 800 subscribers). We also host a variety of Providence Farm events, farm tours and potlucks to inspire our local community to eat well, eat local and be healthy! We’ve also spoken about our farm business at a farm conference and business class, and given farm tours to college classes studying sustainable agriculture and entomology. I (Andrea) was finally able to quit my off-farm job as a part-time teacher in May of 2014. The year of 2013 was the first year that we felt like I wasn’t “just working for free”. We both work full-time (and over-time, June-October ;-) ) year-round on the farm. We also employ a part-time secretary year-round. From Mid-May - October, we have approximately 30 employees, most of them from our local community, and we give annual raises and strive to pay them very well. As the farm becomes more profitable, so does our faithful team. Approximately ten employees work full-time hours those 6 months. Each year, we attract beginning farmers who want to learn more about farming, some of whom are now market farming themselves! Ryan and I are committed to greatly enriching and improving the LIVING soil on our farm. We are widely known for unusually delicious vegetables, regardless of variety, because of this. Optimal growing conditions means less pests and disease pressure as well. We use organic soil amendments and pest control, crop rotation and cover cropping. We annually test our soils using and amend according to recommendations from a biologically-based company. Compost is our the primary ingredient, with attention being paid to trace minerals. Our organic certifying agent is Ohio Ecological Food and Farm Association, also known as OEFFA.
Primrose Station is a historic Milwaukee Road electric train substation, completed in 1915. We purchased the old substation to renovate it into a farm-to-table B&B, and while we work on renovation of the property we have been building the farm around the building. Montana has a rich agrarian culture and our area has a phenomenal amount of interest in sustainable small local farming operations. When the entire project is finished we hope to be a community space for neighbors to gather, buy local produce (from us and other small local farms), and learn about sustainable agriculture. Recently we've reached agreements with two of our neighbors to expand the footprint of our operation from a few acres to almost nine, where we'll be planting a four acre fruit orchard and building a large greenhouse. Please check out our blog chronicling our successes and setbacks at www.primrosestation.com!
Wise Acres Farm is a certified organic family farm raising vegetables, small fruits and soil-building cover crops on 4 of our 40+ acres of fields and forest in central Maine. We are entering our fourth season in business and market our produce at two local farmers’ markets. We are a married couple; one of us farms full-time during the season with a part-time employee while the other works off the farm and manages farmers’ markets on the weekend. Our goal is to sustain the majority of our living through farming income, invest in the farm’s growth to produce more healthy food for our community and build the health of the soil and other living things on our farm.
10AcreWoods is a small farm located in Norman, OK. Our primary reason for moving from the busy city life to our green pastures was to find open land for our 2 beautiful adoptive sons to roam and discover. We planned to farm mainly to feed ourselves, but found a knack and desire to share our prosperity with everyone else. We own 10 beautiful acres of land and over the past 4 years, we have dedicated precious time to cultivating 2 acres of it. With the produce, poultry and eggs we produce, we've managed to build and maintain these 2 acres and add two hoop houses that have increased our production exponentially. We are proud to produce enough food to supply to over 3 farmers markets and dozens of CSA shares, including the Oklahoma Food COOP. I am the residing vice president of producers for the Co-op, which is the first and largest of its kind in the country. They focus on providing local food from farmers all over the state and delivers to all 77 counties in Oklahoma. Our goal, now, is to always stay local and support the local clientele as much as possible, and show our sons that dedicating time to cultivating land will reward you. My partner holds a full-time job outside of our farm, and we both want to be able to produce enough from the farm to allow both of us to dedicate more time to our boys and our land.
Clover Nook Farm is an 8th generation family farm dating back to 1765. This year marks the farm's 250th year of operation! The majority of the labor on the farm is provided by myself (Lars) and my parents, Eric and Deborah. From the early 1900s until 1981 our farm was a dairy farm. When the farm slowly transitioned to my parents in 1991, they began growing sweet corn, tomatoes, and pumpkins. Over the years, our fruit and vegetable operation grew as the "eat local" movement gained momentum in our area. During this time, my parents continued to grow and diversify the fruit/ vegetable operation. Currently, we sell our produce through our retail farm stand as well as through our CSA program which began last year. In addition to the produce operation, we always have farm animals for children to come and see when their family comes to visit the farm. At Clover Nook, we offer our CSA members the opportunity to come and go on a guided tour of the farm, showing them how we grow the food we provide for them. We also raise a small herd of all natural beef cattle, which we began selling the meat retail at our farm stand last year. In the fall, we also offer a U-pick pumpkin patch for families to come and enjoy. The farm is about 50 acres of tillable land. During the growing season, we hire 5-8 additional people to help work the farm stand as well as in the fields.
Springdale Farm is a non-certified organic 5-acre urban farm just 3 miles east of the state capitol in Austin, TX. We grow over 75 different varieties of vegetables year round and raise chickens and ducks for egg production. All produce is sold on site at our twice-weekly farm stand. Community members and local restaurants shop side by side at the markets, and we invite everyone to stroll the farm, ask gardening questions, and share recipes. We have owned and operated the farm since 2008 with 5 long-time full and part-time employees and other volunteers. Our 3 daughters are also very involved with special projects and the weekly markets. We have been voted Local Heroes for Best Farm/Farmers by Edible Austin magazine four years in a row.
Located on 50 acres of upland pasture and forested hillsides in Bovina, NY, The Green Shepherd Farm raises Finnish Landrace sheep (Finnsheep). Finnsheep are a hearty flock with a strong genetic diversity that lends itself to flourishing in the Catskills. Annette and I started out with an empty and abandoned hay field. In 2010, we purchased four ewes and a ram, fencing, tent shelter, and other basic equipment. Our first lambs (10) were born in 2011. Today, we have 19 breeding ewes, producing about 40 lambs per year. Having sold out in advance for the past two years, we seek financial assistance to increase production in order to meet existing and future demand.
We are a small farm run by two very ambitious young farmers on a mountain in Vermont. We have a number of enterprises all of which support and work together to make the farm run as a whole. We have an acre and a half of vegetable production, an acre of rice paddies, a hundred and fifty laying hens, eight pigs, four cows, a herd of fifteen dairy goats and two acres of orchard that include fruit trees, nut trees, and berries. We farm on ten acres total and farm those ten acres very intensely. We have strips of perennial crops planted in our pastures, we rotate our animals in intense pasture management to ensure low parasite loads and lessen their impact on the land, we use mobile high-tunnels to increase or annual crop productivity. We grow rice as an annual and grow blueberries on the berms between the rice paddies. We do all of this with the long term goal of having a truly sustainable farmscape being able to continually add to our soil and land health while producing high caloric value per acre.
32+acres of irrigated prime farmland. Milking 20 cows and 60 sheep. Greenhouses, garden area, cabin, professional milking parlor. Small orchard, and an underground container for sprouting fodder. Raise range chickens, turkeys, calves, lambs, and pigs. Soon to be approved by the AWA. Belong to the small farm alliance in my community. Please visit the web site for more information.
Four years ago, we moved home to a family farm that was barely treading water in the aftermath of a sudden divorce. Lack of structure and support had left much in ruin, but I was determined to prevent the liquidation of my family farm. We spent two years working off farm jobs while renting and working the family farm before something had to give. We made the leap to full time farming and today Twin Brook Farms is best classified as a diversified hay and pastured livestock farm, though we do have a one acre in vegetable production, an apple orchard, and our own bee hives. We currently raise 35 head of beef cattle, 700 sheep and lambs, 20 goats, 70 hogs, 100 or so free range chickens, and harvest over 1500 tons of hay. We maintain all of our own breeding stock, many of which are heritage breeds and heritage crosses. My husband and I are the sole farmers, and recently purchased the neighboring 100 acres of light forest and pasture to alleviate our largest production constraint: access to pasture. This land also gives us a chance to build equity in property we actually own! We will continue to rent the pasture and care for much of the 700 acre, seven generation, family farm which is comprised of 150 acres of hay fields, 80 acres of pasture, and over 400 acres in old growth forests.
Colchester Farm is an organic 8-acre CSA and offers goatscaping. We have 45 goats we rent in 12 mini herds throughout greater Boston and Rhode Island. We employ 4 goatscapers but family works for free! Our goats clear poison ivy and brush and improve soil and groundwater vs herbicide use!
Hartway Farms is a first generation farm run by two brothers, Justin and Nate. It was started in 2009, with 50 rented acres and a borrowed drill and tractor. We have farmed corn and soybeans in a 50/50 no till rotation, using a variety of cover crops aerially applied for winter cover. In 2014, we grew our first pumpkin crop of 8 acres, and plan to plant 25 acres for 2015. We will also plant 250 acres of corn and soybeans.
Dygert Farms a 100 cow dairy farm located in the beautiful Mohawk Valley is currently being operated by the 13th generation Robby and Shannon Dygert and their two children Dylan (3) and Olivia (1). The farm has 350 acres with the original farm and homestead being deeded to the Dygert Family by the Queen of England in 1723.
West Lincolns is a growing sheep farm, nestled between the Finger Lakes Wine and Cheese Trail, and Buffalo’s booming metropolitan area. My husband and I moved to Western New York shortly after graduating college with degrees in Wildlife Management and Animal Science respectively. My husband starting a business in Nuisance Wildlife Control and me, an aspiring entrepreneur with a full time job. In the spring of 2012, we rented a 50ac parcel of land that had been in the family for two generations, moving my herd of Black Lincoln Sheep from a friends Farm in Rhode Island. With the help of close friends and free pizza we built a lean to, and put up fence the week before our wedding! The lean to as my wedding gift from my husband. We currently have about 15 Black Lincoln Sheep used for show, wool and meat. The Black Lincoln is a breed used mainly for their heavy locks and long fleece, but have an excellent carcass and meat quality. I began my career raising sheep for the show ring, but learned quickly there is a lot more to sheep than just the ribbon. Currently we market our shorn fleeces at shows, and outside sources (E-bay, Facebook etc.). At the end of show season our ram lambs are sold on the hoof to interested buyers for meat, or breeding. We keep the pelts off slaughtered animals and have them processed and tanned. We lamb our ewes in the coldest time of the year, January-February. We are currently grazing about a half-acre of land, and have two lean twos for spring grazing, and a garage for winter lambing.
Springside Organics is located in Catskill Village, New York. It was named after the sweet water spring and pond that is on the property and supplied the village inhabitants with water in the 18th century via wooden conduits. A member of a famous old upstate NY Dutch family, Isaac Pruyn, a local lawyer, was President of the Catskill Bank for twenty years, an owner of the Catskill Steamboat Company and the Catskill Mountain Railway - which built the railway to Catskill Mountain House, made famous by Thomas Cole of the Hudson River School (and a neighbor to Isaac Pruyn just down the street on Spring Street - named after the pond at Springside). Mr. Pruyn purchased the once small farmhouse in 1810, however it is known that the home existed prior to his purchase, as well as being known to be inhabited by the Mahicans. The home passed to his daughter, Sarah Louise Pruyn Philip and her husband (who the became Bank President after the passing of his father-in-law) until she passed away in 1939. The Haines family purchased it in the early 1950s, when the home had another addition and was transformed yet again from a Victorian House back to a Georgian/Colonial. Another family purchased the home and owned it until 19890s, however for the past 14 years it languished uninhabited and in a state of rapid decay by the time we purchased it. The home sits on two acres and in its state of disrepair, had a large amount of bramble overgrowth and large poison ivy vines that shot up into the sky a good 40 feet. The gardens, which are now over 1000 square feet and growing, are composed of raised beds. There are walking paths and we are installing a tall spindle apple orchard in addition to our ten heirloom apple cultivars we planted last year. My sister, Kai "Cat" Matta moved in last year to help with the home and the organic gardens, given the vast amount of time it takes to care for even a small garden, as you know. My husband, Danny Schieffler, PhD is responsible for keeping the pond clean and caring for our rather large carp (who think they are sharks, but why would they think differently-), mallard duck visitors and the frogs (who seem to not like him that much because he's always mucking about) that live in the pond. When I leave work for the weekends and head to Catskill, my life changes. I'm constantly with my hands in the soil, busy planting seeds, getting beds prepped, harvesting, developing a website, working with local businesses and trying to get a Farmers Market up and running to help our community out. Most of the work of the farm is through us three, however an occasional volunteer will help, in fact anyone who is willing, as well as contract workers for specific tasks.
The farm is a fifth generation family farm. I was 11 years of age when I started growing pork, turkey, chickens, and sheep, for local restaurants.I grow soybeans,blue corn, and buckwheat for export as well. The farm is 1200 acres total and I farm 300 by myself. The family is the only workers outside of a part-time student in summer. We are in the Red River Valley. I am renting land from my grandfather and plan on buying the land when I get enough money.
Dairy farm. Milking about 40 cows and have 30 young stock. The cows are Holstein ,Jerseys and crosses. The farm is run mainly by our family which includes Jeff (34), Molly (27) and Katherine (almost 2). We started dairy farming about three years ago renting the barn that Jeff's family had milked in years ago. Prior to dairy farming we worked the land and had draft horses, which we still have. We recently purchased 140 acres of land and we rent 60 acres of land with the dairy barn. In addition to farming full time Molly is a registered Nurse in the ER and Jeff does tree work with an aerial truck.
We are a family operated "Market Farm" in Montana. We raise produce, poultry, 3 goats, 13 hogs and 1 steer on 4 acres in a historically agricultural area of Missoula. We run a local CSA program and sell at the Farmers' market. My husband (who works off the farm), myself and our three sons run all the operations on the farm. We started this farm after our boys wanted bunk beds and we told them they needed to help pay for them. It so happens that our garden that year was prolific, so the boys suggested selling the extra produce in our driveway. They did so well, they actually paid for their entire bunk bed! Our family had so much fun together harvesting and marketing the produce, we decided to amp it up and make it a family business. We've never looked back since then!
We live on a 20 acre civil war era homestead in Halfway, Kentucky. Together with our four children Carter, Elizabeth, Lilah and Adaline we grow fruits, vegetables, and protein to feed 25 households approximately 60-80% of their food.
Fine Line Farm is an unconventionally grown, extremely diverse farm located in Mid Coast Maine. Owned and operated by Sarah Tompkins and Hubert McCabe, Fine Line is located on 90 acres of permanently protected farmland (Maine Farmland Trust) on which we intensely crop 8 acres, growing close to 200 varieties of fruit and vegetables. Some day soon we hope to add chickens and sheep to the 25 acres of pasture and raise pigs in the woods. After starting our business (as 5lbs of Dirt )in New York's Hudson Valley and selling through NYC's Greenmarkets we have relocated (and renamed) our farm achieving a long time goal of actually buying our own farm.
Currently our main market is CSA, with restaurant, wholesale, and farmers market as well. We have 22acres owned and 15 neighbor managed acres, with 5.25 acres in veggies and mushrooms, also we raise pasture chickens, hens, turkeys, and pigs in rotation with our additional acreage. We have grown at a slow and steady pace aside from our family of 5 being involved, we hire 3 other employees and 11 people to work for food trade. We also incorporate pollinator habitat and fruit tree production in between our veggie production fields. We have plenty of room to expand our operation with the land we own and have access to.
We are a family of 5 women living on 4 acres in rural Oconee County, Georgia. My mother and I started this business for my daughters when they were ages 9,11 and 14. The land has provided us with a spring fed pond that has never gone completely dry and maintains its aquatic life without artificial feeds or chemicals. We also have two horses that are not considered livestock, however we do compost their manure for our vegetables. Our growing methods are pesticide free and we make a habit of purchasing heirloom seeds and plants. We're not plant snobs though, if someone gives us a plant, we take care of it, and thank God for the food. We have fenced an area that is approximately 1 acre to protect our produce from the deer. Plants less likely to be eaten are grown in large pots outside of the fenced area.
My sister Susie and I own and operate Glass Rooster Cannery and Farm. We employ my daughter, Rachel, and have an enormous amount of help from my husband, Bill, and the community. We have a total of seven acres where we grow fruit and vegetables which are brought into the onsite licensed kitchen and processed into canned goods for sale. There is a market onsite, and we have recently reached out to small markets to sell product.
The farm is 180-acres of farmland and woods. It traditionally raised tobacco, dairy cattle, cut flowers and vegetables depending on what the market wanted. The market wants local dairy products - mainly cheese and cultured dairy items. We can make this and do it really well. We will start by milking 30-dairy goats and 4-6 heritage breed cows. Vegetables and hay will compliment the sales.
We are a small 160 acre family farm. We provide over 200 varieties of small grains, vegetables, and meats to restaurants in Chicago, Champaign, Peoria, and Bloomington/ Normal. It is just three of us running it all.
Earthkeeper Farm is a USDA Stellar Certified Organic, Biodynamic fruit and vegetable farm located north of Grand Rapids, Michigan. We have about 3 acres in vegetables, 4 acres in cover crop, and keep 3 acres as wild meadow to help preserve biodiversity, especially for meadow birds and monarch butterflies. There are three generations living on the farm; Rachelle and Andrew (the farmers), their two children, and Rachelle's parents. We love teach others about farming, including offering workshare CSAs, hosting WWOOFers and offering internships. Our core values are creating a healthy farm ecosystem, building a more local food system, community, and biodiversity.
Chase Farm is a small family-owned, family-run farm in central PA. We raise hogs on pasture, in the sun, mud, grass & clover. We market our pork through a meat CSA and local farmers markets, as well as whole and half hogs. In addition to diverse pasture, we feed our hogs non-GMO grains, milk, and seasonal produce such as apples and pumpkins. We finish about 35 hogs per year on 6 leased acres, with the option to lease more as we grow. Our farm is run primarily by Kim with lots of weekend/evening/early morning help from Eric, who works off-farm. We have two vibrant little boys, 6 years old and 8 months.
Our small 5 acre farm is intensely managed with our grass fed registered Dexter cattle herd, pastured pork, and free range chickens. We use our farmhouse kitchen to produce handmaid artisan granola that is both gluten free and vegan. All work on the farm is done by our family and we sell our products at local farmers markets and to local stores. We have been at our current farm location for only 2 years but have been farming Chenango county for a total of 7 years.
Windy Ridge Farm is a certified organic, small scale, female owned and operated farm located in the hill towns of Western, MA. The farm is located on just 2.5 owned acres and an additional 2 acres of leased land. Two 50 ft. greenhouses help with season extension and a new 100 ft greenhouse is being constructed in 2015.
Our farm is about preserving health and heritage. We are Will and Kelly Smith, and together with our three children, and Kelly's father, we farm Deep Roots Valley Farm. The farm consists of 150 acres, 5 generations of farmers who have stewarded those acres, 1,000 pasture grazing laying hens, 4,500 pastured broiler chickens, 200 turkeys, 40 head of cattle and 50 pigs. All of our animals are raised on pasture without the use of sub therapeutic antibiotics, hormones, or GMO's. In 2010, we began to consider the possibility of becoming the fifth generation to farm Kelly's family farm. By 2011, we were trialing a pasture based farming system on the rolling hills of her parents Pennsylvania farm. Jump ahead three years and we are now marketing our meats and eggs at two farmers markets, from our on farm store, and at a local butcher shop. We have converted all but 20 acres of the conventionally cropped farmed land to permanent perennial pastures, and are in the process of installing perimeter fence, walkways, and animal watering lines to each corner of the farm. We process all of the poultry on the farm, the pork and beef are sent to a local USDA inspected butcher shop.
Adam, his wife Brittany “Rae” Strobel Barr (and their 1 year old son Cedar) currently farm land that has been in the Barr family since 1835. Barr Farms is a highly diversified farming operation located on 275 acres in Meade County, KY. Barr Farms Organic Produce LLC has 4 employees and produces about 40 different varieties of vegetables on 6 acres. Each year our livestock enterprises produce 2000 broiler chickens on pasture, 15 pastured pigs and 350 laying hens for eggs. Adam’s father and uncle own a 35 head cow/calf operation where the cattle are 100% grassfed.The livestock are not certified organic.
Our farm consists of 40 mostly wooded acres in rural N.W. Wisconsin. We started with raw land back in the 80's and spent the next many years raising a family, carving out a homestead, building a home, raising and preserving garden vegetables, raising poultry, eggs, fruit trees and making maple syrup, all while running a small construction business. In 2008 we got bit by the housing crash. There was literally no work in our small community. In early 2009 we rented out our house and took some work in another state. While there we became very involved in disaster relief and spent some time in places like Haiti and Joplin, MO after their devastating disasters. That journey gave us many new connections. We were introduced to hydroponics, aquaponics and vermiculture. We went to classes and researched and attended workshops. We were enthralled with the idea of growing a lot of food in a small space. It was something that could be done in storm devastated areas, in urban areas, in the country, anywhere. It was something we could even do in the woods without dramatically affecting the landscape.In 2012 we knew it was time to get back home and begin to implement all we had learned. That fall we hit the ground running, establishing Morning Sun Farms. We purchased a used 30'x48' greenhouse, took it down and erected on our property. We ran electric and plumbing, built three 4'x4'x16' fish tanks and several growing tables inside the greenhouse, creating three closed loop growing systems. This allows us to grow using up to 90% less water than by conventional methods. We did some experimenting with our specialty crop, micro-greens, and had accounts with 40 grocery stores and co-ops within the next year and a half. We have since put up a 30'x72' NRCS/EQIP high tunnel and moved in a building from town that was going to be torn down, converting into a pack building. We now have 50 laying hens, and raise 100-300 meat chickens each year. Our ⅓ acre market garden, strawberry and raspberry gardens, and now this year the high tunnel provide a variety of organically grown fruits and vegetables we sell at farmers markets. Two years ago we also started inoculating logs for shitake mushrooms. They are now beginning to fruit and we do maple syrup every spring. We currently have one full time employee, two part time employees and two seasonal part timers who also double as our high-school age daughters. It is our desire to continue to grow our farm and impact our area both with healthy, chemical free food choices as well as providing job opportunities to those who desire country life.
The Gathering Place Farm offers a variety of workshops for humans seeking the peace and tranquility of the farm atmosphere. People of all walks of life are welcome. I offer community gardening, hippotherapy with our occupational therapist, farm animal interaction for at risk youth from a local alternative middle school. We have special needs groups join us from ARC, UCP, and day hab joins us weekly for educational workshops on the farm. Veterans with or without their family's join us to experience the calming affect of the animals and the farm. The Farm is approx 5 acres includes 3 outbuilding in one barn. Four large gardens that are over 100 years old. There is a trail system including a trout stream connected to Morrisville College ( open to the public) I own 4 horses, one potbellied pig named Arnold Ziffle, barn cats and a dog.
The Whitney farm is comprised of approximately 200 acres, 120 of which are tillable. Currently our crops include hay, oats, pasture, wheat, corn, soybean, vegetables, fruit & nut trees, sheep and maple syrup. All crops, except the corn & soybeans, are grown using organic methods. The corn and soybean operations will be transitioned to organic methods over the next couple of years. We have a small sheep and cow herd, and plan to grow the herd in the coming seasons. While the farm is home to many Whitney family members, a the management team is Gilbert, John, and Malaika Whitney (father, son & granddaughter), and Malaika's partner Matthew Haarklou. A conventional dairy operated on the farm until the early 80's, and since then the farm has been predominately a crop farm, in addition to maintaining the tradition of making maple syrup each spring.
This 10 acre farm is our home, where we live so close to the animals that they know where my bedroom window is. We have a herd of 60 milking does and 11 bucks, and a variety of wild, farm, and special needs rescue animals, and the whole operation is run by myself, my partner, my daughter and a full time farm manager, with a few wonderful volunteers who help us keep our sanity.
LotFotL is an acronym, standing for Living off the Fat of the Land. On the farm, as in life, everything depends on something else. We grow organic vegetable, mostly for our CSA program, on about 25 acres of land. In addition we have started raising pastured and organically fed pigs as well as 12-15 bee hives. Tim is the owner and operator of the business and employs about 7 full time employees.
At Premier Dairy we raise all the crops we can to feed our girls (the cows.) We grow 250 acres of corn, 75 acres of wheat, 120 acres alfalfa, 300 acres of grass hay and 60 acres of soybeans. These crops usually carry us through the year until the next harvest. We feed nearly 300 girls of different ages every day, and about 5-10 bulls of varying ages as well. This is a family operation where I work closely with my fiancé Eric every day. We start milking cows every morning at 5am and finish morning chores around 11am. Then we work in the fields with our trusty farm manager Zach. Zach and Eric have worked together on the farm for more then fourteen years. Zach hasn't taken a day off from our farm for over three years.
Godsell Farm is owned and operated by Mark and Pam Godsell. Together we have been crafting, recycling, and caring for the many rescued animals for over 10 years. The mission at Godsell Farm is to educate those interested in learning about farm life before technology took over and the humane treatment of animals, all the while making it a fun and enjoyable experience for all ages. A trip to the farm gives hands on demonstrations for young and old alike. Whether you are interested in blacksmithing or feeding all of the animals, Godsell Farm is sure to create a memorable experience to last a lifetime! Let us "agri-tain" you! My husband Mark is a full time farmer, me-partime and we have various high school and college help during various times of the year. 2 daughters run our events and 1 is a photographer and does our website. We have rescued horses, 2 donkeys, 1 llama, 4 pigs, 1 sheep, 15 goats, 100 chickens, 6 ducks, 1 turkeys, 4 cats and 6 rabbits. We offer CSA, free school hatchery programs, events and lots of fun!
Utopia Percherons is a family owned and operated draft horse farm. The farm is owned by Brian and Stacie Lynch along with their children, eight year-old Kaleigh and four year-old Kaiden. The farm consists of just under thirty acres in the scenic Litchfield Hills of the northwest corner of Connecticut. Our herd fluctuates, but, for the most part we generally have about twenty head of Percheron draft horses. As part of Utopia Percherons we compete one of only two competitive six-horse hitches left in the state of Connecticut. Our Percherons can be seen performing at many events from parades, hayrides, weddings to several of the local county and state fairs throughout New England, Ohio, Pennsylvania and New York including the Big E and the New York State Fair. At Utopia Percherons we raise between 2 and 5 Percheron foals a year. We stand our own stallion to outside mares and ship chilled semen across the U.S. As any true farmer knows livestock is a way of life especially for families; around here dinners are often late and mornings frequently come early. The horses need our care and attention 24 hours a day, 7 days a week.
Dandelion Lane Farm is a small 11-acre farm located in NE Ohio specializing in Non-GMO, chemical free poultry and produce. We are also starting a 501(c)(3) Boots and Roots Veteran Farm corporation to service the military veteran community.
The name, G.A.M.E FARM KIDS= Gus, Abe, Matt, and Emily. Which makes it a family run farm. I have a small sheep farm on 20 acres. I currently have 14 sheep and waiting on a few pregnant ewes to deliver any day. We have 2 rescue donkeys who watch over our herd. And I have a couple of goats for my kids. We have 28, 2 week old chicks growing in my basement, they will eventually join everyone in the pasture and free range. Nothing like fresh eggs! We are a family of 4. I have a husband, Matt and two boys Abe,6 and Gus,4. They are growing up on the farm and learning where food comes from and more important learning valuable life lessons that aren't taught in school anymore. When I was a child my parents had a small farm and raised what we ate. Through the years they had gotten out of it. About 10 years ago, they returned to farming. Not long after that my brother partnered with them and they have a successful grass fed beef, and turkey business. Farming is obviously in my blood and in my generations to come.
Blooming Glen Farm is a 40 acre certified organic vegetable farm that markets its produce through Community Supported Agriculture (CSA) shares, at 3 local farmers markets and to local restaurants and grocery stores via wholesale. Owners Tom and Tricia are first generation farmers passionate about growing food. We employee anywhere from 8-20 people throughout the season, all folks who are just as veggie-crazed, idealistic and hard working as we are.
We, Bret & Stephanie with our young daughters Hazel (2yrs) & Sydney (3 months), farm with a seasonal apprentice, working CSA members, and help from family and friends in central New York. Our farming journey began 9 years ago by apprenticing at Hill & Hollow Farm in Edmonton, Kentucky. In April of 2014, we purchased a farm of our own after renting and leasing farms for the past 7 years. We started farming on just 1/2 an acre, moving up to 3, then 5, now at our new farm we have around 22 acres available to grow on. The 2014 season was a busy one as we continued our vegetable CSA from the farm we leased in Pennsylvania (Hemlock Creek CSA) at the same time as preparing our new farm for the 2015 season. We are so very excited to be planning our first season here and preparing our fields for long term rotations between cover crops and vegetable crops. We currently serve the greater Binghamton and Cortland NY areas with our certified organic produce. We are also raising a small herd of heritage breed cattle (6) and have a team of draft horses that we're hoping to rely on more and more for our garden work.
Our farm raises miniature dairy cows for homesteaders or small family farms who don't want or can't keep a full size milk cow.
Our farm is approximately 40 acres. We are the fifth generation of farm this property. At this point in time we have one high tunnel and a 1 acre market garden. We raise Heritage Hogs, both American Guinea Hogs and Large Black Hogs. We currently have no employees. Matt, his wife Holly and their 10 year old son Mateo provide the bulk of the labor. Our farm is located in the lowest population county in the State of West Virginia. However, we have 2 downhill ski areas and 1 cross country ski area within 10 miles of our farm. We also have many mountain bike trails and hiking trails. There is a demand for local food from the visitors, but many of the visitors are here for fall leaf season and ski season.
We are a husband and wife team farming vegetables for market and our CSA in Portland, Oregon. Ted works full time on the farm and Laura works nights and weekends on the farm in addition to her full time job. We just expanded to about 4 acres of rented land, which the two of us cultivate by ourselves. We don’t have any employees, family help or volunteers, but we do trade with a neighbor to have our fields tilled. We currently don’t have a herd, but goats, chickens, pigs and cattle are definitely on our long term wish list! We are not certified organic, but we go above and beyond the standards set forth by the certifying agencies. We are one family feeding many and we take that responsibility seriously. Our land stewardship practices are paramount.
Free Union Grass Farm is a patchwork, portable, 150-acre livestock farm that utilizes modern techniques and timeless ecological principles to produce nourishing food for our community. We own just 13 of those acres, and creatively piece together the remainder by leasing land from generous neighbors. This year we’ll raise 2000 ducks, 6000 chickens, and 40 hogs, as well as maintaining our 20-head cattle herd and 400-hen layer flock. We do all of our own poultry processing by hand, on the farm. As we raise these animals, we strive to improve and conserve our pastures, soil, and waterways, while creating a lifestyle that sustains our financial, physical, and emotional well being. We have been influenced by the techniques and writings of Joel Salatin, Wendell Berry, Eliot Coleman, and Allan Savory. The brains of the operation are Erica Hellen and Joel Slezak - we are college graduates, but didn’t bother to enter the rat race only to leave it for farming; we knew this life was for us from the get-go. We have developed an insatiable market for our products over the last 5 years by direct-marketing everything we sell. Our customers include restaurants, grocery and gourmet foods stores, catering companies, small hotels, and farmers markets. We also maintain an active social media presence to keep our customers engaged with on-farm happenings and promote the local food movement.
The Pait Place is a 10-acrea farm located in rural eastern North Carolina. It was established in the late 1800s by my great-grand parents, although it has been unarmed for many years. My two children are ages 6 and 9 and my father is a seasoned farmer who serves as an advisor.
In 2006, we purchased what is now known as Maple Hill Farm. We knew we didn’t want to milk large animals but we knew we wanted to make it a fully functioning farm. So our oldest son at the time was in FFA and needed a fair project. He decided on a lamb. So off we went to buy two lambs for his project. Well several hundred sheep later, here we are a sheep dairy with a full milking parlor. During lambing season, we usually have the 100 milk ewes along with several hundred lambs. So needless to say, it is busy. In addition to lambs, we started raising animals for meat for ourselves which turned into raising for our family which now has turned into a business. We are a multi-species farm which is home to beef cows, pigs, pastured chickens, free range laying hens, and of course sheep. We raise all our animals as naturally as possible – no growth hormones, when possible non GMO feed, and rotationally grazing or free ranging our animals. While we are not certified organic, we follow a lot of the same practices. We like to think that we are providing a quality product from animals that have lived a quality life. Our employees are my husband Brian who is the full-time employee, our oldest son Nathan who is away at college studying gender studies and sustainability as he is interested in equitable urban agriculture, our youngest son Brandon who when not in school is the ultimate farmer and eventually will have a farm of his own, and myself. I have a full time off the farm job but the dream will be to eventually work along side my husband on a daily basis. The farm is 40 acres of land but has somehow transformed and inspired each one of us since we stepped foot on it.
Willow Tree Wisdom is a small section of the Neznek Farm which has been in business over 75 years. We grow medicinal herbs and Christmas Trees for commercial sale and grow our own food. We raise cattle, horses and chickens. Last year we started beekeeping and are happy to report our bees made it through their first winter. Our farm is used for classes on herbal medicine, drum circles and children's activities.
After moving South from Michigan to the family farm in 1999 we quickly started specialty vegetable and herb production with sales to a few chefs in Atlanta. Over the years we have established the 60-acre property as an Alabama Century/Heritage Farm, expanded chef relationships with some of the top restaurants in Atlanta, grew a terrific relationship with the Atlanta Community Food Bank, developed an award-winning Online Market distributing farm food from 30+ local and regional Southeast producers in a CSA-type format, conducted our Farmer's Table cooking class series at The Cook's Warehouse, diversified our own farm production to include eggs and meat and helped start a new Farmers Market at The Carter Center. Recent farm enterprise additions include hatching our own Chicks for Layers as well as a new Poultry Meat production, the launch of our Moore Farms City Chicks program helping new backyard chicken owners in Atlanta (we placed chicks with a dozen families in 2014!), and our new Farmhouse Supper Club offering a hands-on farm experience and a four-course meal once a month. We are fortunate to have five fine folks helping us do everything we do!
Rough Draft Farmstead is a 7.5 acre farm, but a giant work in progress. We manage a handful of pigs, guineas and chickens, though our main focus is vegetable production. And by We, I mean my wife, myself and hopefully one day, our infant son.
The farm is 36 acres. I produce eggs, meat chickens (about 150-200 per year), duck eggs, meat ducks (about 30 per year), pork (7 per year), grass-fed beef (herd of 10, 5 processed per year) and lamb (this will be my first year for this), as well as a small no-till beyond organic vegetable CSA (10 member families). I do not have employees. It is mostly just me that runs the farm but I do have the help of my retired father. He is still amazingly strong at 79. It is my parent's land that I have a long term lease on.
We own and operate a total of 170 acres of crop land, 25 acres of produce, 140 acres of grain and other crops on the remaining. We are the only comercial Fig grower in Central New York with over 77 varieties we have 225 production trees now in one of our three greenhouses. We are family run and operated. I Ronald Wagner started the farm in 1998 after high school and my mom and dad along with help from my sister and her children we run most of the farm ourselves. In the last few years we have shifted to growing figs as a new crop we have found something that finally makes money 12 months of the year, helping the farm grow.
Our farm is Missouri River bottom land, comprised of a 47 acre lake/wetland, 87 acres of row crops, and 6 acres of naturally grown vegetables, herbs and cut flowers. The property attracts many types of wildlife and is visited by hundreds of migratory birds each year. The Farm Team consists of James Mallow and his wife, Barbara Bramblett.
The four members of our family living on the farm participate in growing rare and endangered varieties of produce on approximately 2 acres. Thanks to two high tunnel hoop houses, we work year round to try to provide fresh, healthy vegetables to local restaurants and markets.
Brent and Susan work together to raise 5ac. of cut flowers, on a total of 100 acres. The remaining land is forest and managed conservation land in various successional stages. We cultivate perennials, annuals and woody shrubs; about 200 varieties in all. This gives our brides a good selection of locally grown flowers throughout the growing season. Our farm is in isolated rural Southern Appalachia. We would like to hire more people but currently work with 3-4 PT employees. Susan started as a botanist moving to landscape gardening and design, farmers markets and now flower farming. SGG was started 29 years ago in 1986. We provide flowers for about 80 weddings, as well as event florist clients each season.
1200 acres in central Vermont. Used to make maple syrup.
Willow Farm is my dream finally come true. It sits on 4 acres near a small creek and is the home of goats, chickens, honeybee's and is also a registered monarch way station. Most of the farm work is done by myself and my children as my husband is a full time Correctional Officer. We grow everything naturally and hope to one day become certified organic. I am currently in the process of planting native plants and will soon be adding them as cut flowers to our products that are available. We currently sell fresh eggs, heirloom apple's, strawberries, vegetables and herbs and honey from our very own apiary.
Sun Dog Farm is a 9 acre sliver of a valley located in the Appalachian Mountain ranges of North Georgia. The farm was formerly owned and farmed by Biodynamic Author and Agricultural Consultant, Hugh Lovel. Lovel farmed the property Biodynamically for 35 years and just this year, after years of renting property to run Sun Dog Farm and saving up capital, we were able to purchase the farm from his former non-profit, Union Agriculture Institute. When we arrived at the farm, it was abandoned for a decade and the attributes of the farm lay hidden under growth and debris. These past years have revealed a transformation. We have re-established the pasture, growing spaces, and old farm house. This year the last of the buildings will be fixed and secured and the first trees and berries of our orchard will be planted. Our in-laws recently moved onto the property in some neighboring woods and it is our goal to grow a sustainable business that can both financially and in food security provide for us while ever improving on our ecological integrity.
Le Farm is a 4.12 acre piece of heaven located in eastern SC, with as much variety as it has rich history. The original plantation home was built in 1869 by the Parrott family who lived out several generations in agriculture. The last daughter ran this farm by herself and was the first SC Home Extension Agent, who then taught other agents to teach farm women survival on the farm. The dark loamy soil now grows blueberries, blackberries, pears, peaches, figs, pecans, strawberries and all organic produce. I bought and ran the farm by myself, until recently. My husband-to-be now helps me. My passion, combined with his willingness for success, makes us a great team. We are Le Farm.
Flying Goat Farm is a farmstead dairy in southern Maine, raising purebred and American Nubian goats and processing their milk into cheese at the farm. Our production herd consists of about twenty does in milk each season, with an average total herd size of about fifty animals including bucks, kids and yearling does. The milking does produce enough milk to make nearly two tons of cheese over the course of the season. The 11 acre farm is run by husband and wife team Devin Shepard and Cara Sammons. Devin is the cheesemaker and primary driving force behind the farm. His cheeses have medaled at the New England Regional Cheese Competition for the past two years since he started entering them. Cara is the animal health manager and a third year veterinary student who will graduate in 2016 and return to practice serving farmers and food animals in southern Maine.
We are a small 7 acre free-range poultry farm. We have 200 hens. It's run by a husband/wife team. In the summer we sell home made pickles, jellies and organic veggies in addition to our eggs.
100 acre farm raising Simmental Red Angus Cross beef cattle. A daily struggle for family of 3.
4 acres in Gods country! We raise 200 meat birds. 26 laying hens and every square inch we can that's left we farm vegetables for local families in CSA's. We (my husband and I & our toddler) try to raise everything as organically as we can using compost from the chickens for the the garden & garden scraps for the chickens. Full cycle.
Hill and Hollow Farm is a family run dance on 150 acres of mixed woodland and pasture dotting the textured landscape of south central Kentucky. We rely heavily on non-mechanized “human-powered” gardening on our 5 acre mixed vegetable/herb/cut flower operation. Entering our sixteenth year of a successful CSA program, we make weekly trips to Nashville, TN to deliver seventy five baskets of vegetables to our shareholders and sell excess at the thriving downtown Nashville farmers’ market. We practice biodynamic farming and are always working to further enhance our farm’s self sustainability. A wonderful Brown Swiss milk cow, her young calf, a growing herd of Jacob’s sheep, a breeding pair of heritage breed hogs and 2 trail horses provide our farm with fertility and offer animal husbandry opportunities for any visitors. Having been interns ourselves while traveling and searching for this farm, we really enjoy being hosts and mentors to people interested in self sufficiency, sustainable agriculture, biodynamic farming practices, small scale dairying,, community building, on farm education, homesteading and all aspects of a diverse small farm. With an ongoing relationship with the region’s Waldorf schools, our family and seasonal farm team have the possibility to work with school groups as well as many guests throughout the season. With two high tunnels, one heated greenhouse and a root cellar, we are focusing more and more on year round production and delivery. For added interest we raise dye plants and use them to add color and value to our farm’s wool. We enter 2015 excited about our newest project: the Hill and Hollow Farm Stay and Certified Kitchen. We will be hosting on farm educational workshops, developing a line of value added products for sale at our market stand, and inviting people to enjoy our first year of farm to table events.
Here at Meeting House Farm our main crop currently is honey. We also sell eggs from our free range laying hens, bath products using botanicals grown on the farm, veggies from our sustainably managed garden and we are working on planting out our heirloom apple orchard.
Heritage Belle Farms is a 40-acre, diversified and sustainable family farm and ranch that operates on the high prairie of Calhan, Colorado, just 30 miles east of Colorado Springs, Colorado. My husband and I run the farm, but as a young, entrepreneurial agrarian woman, it's really my baby. Our farm produces registered Texas Longhorn cattle; pasture raised, grassfed, organically raised, USDA Certified Texas Longhorn beef; sustainable "Eco-Pork"; aquaponic systems and sustainably raised tilapia fish; and sustainable farm fresh, free range "Eco-Eggs" (chicken, duck, goose and turkey). We are also looking to get into heritage Navajo Churro sheep for wool and lamb meat and bison this year. Our philosophy is simple, we strive to demonstrate sustainable agriculture and land stewardship and conservation by producing food that encompasses dignity, local economy, optimal nutrition and restores the ecological capital of our soils.
Home Comfort Farms is a small organic produce farm located in Northern Lower Michigan. The Farm consists of 40 owned acres and three additional leased garden plots. Total acreage planted is approximately 10 acres. The business model is a 15 year plan which includes the restoration of the Old Company Store in Johannesburg, a historical building that has been vacant for many years. Also included in the plan are several hoop houses for season extension, the green house for starter plants and a licensed kitchen for value added products. Stacy Jo Schiller is the sole owner and a single woman of 61. She lives alone in the 114 year old farmhouse located on the property. There is one part time employee year round and three in the harvest season. The operation depends on community service help and volunteers.
The dream started 10 years ago, My husband and I were chefs. We felt a deeper calling to food and our community. We came up with the idea of our farm. after several years we were able purchase family owned land and home from my husbands grandfathers estate after he passed away. The same year I had twins, Dade and Jacey. I started a night time waitressing job to be able to pay for all the projects one by one. First was the green house. It took almost a year.I could only work on it a few hours a day while the children napped. Then project after project was completed. After four years of serving tables to pay cash for all the projects. I was able to open the gate.Currently our farm is around 7 acres. With 2 acres under cultivation. We grow a large variety of sesonal vegitables. I have a around 150 free range chickens. I am the only full time employee on the farm. My husband has a full time job outside the farm to help make ends meet during our first year open. He helps me whenever he has time. This year we are looking forward to him leaving his currnt job to be with me here full time!
We have a dream of H.O.P.E., Helping Other People Eat. Seed For Hope is gardening/farming 1 1/4 acres as a springboard garden to help sustain our non profit Hope Gardens. The Mission of Seed For Hope l.l.c. is to bring sustainable, no-till organic gardening practices to the market place for the purpose of supplying healthy, affordable sources of food to those that are challenged with finances, growing conditions and time. Seed for Hope l.l.c. will serve as a seed to help fund projects including use of equipment, consulting, labor and financial assistance for the non-profit H.O.P.E. Gardens. As part of the mission of Seed For Hope l.l.c. and it’s Founders, people would be offered a portfolio of services from heirloom seed and plant stock, education, consulting, and installation services that provides support for the clients. These services would be available to individuals, educational institutions, neighborhoods and communities. Larger institutions and retail business in the food and restaurant industry, looking for locally grown, healthy and wholesome produce from innovative and fully sustainable gardening practices, will also benefit from Seed For Hope l.l.c. services. Seed For Hope l.l.c. will offer their expertise to the non-profit H.O.P.E. Gardens and will serve as a resource to do the mission of Helping Other People Eat for the underprivileged.
We farm on 1.5 acres of land in the rolling hills of Leelanau County, Michigan. We use organic growing principles which we like to call responsible farming. I will be hiring a part time helper this summer. My mother helps a bit when she is in town and my husband is the muscle!
Eight Acres specializes in raising and selling rare breeds of chickens that lay colored eggs, and also heritage and endangered breeds from the past. In addition to selling eating eggs we ship day old chicks and hatching eggs all over the country. My husband builds pens and I alone take care of the daily tasks, and scheduling, hatching and shipping. We are on 8 acres with about 200 chickens, 18 breeding pens, and 3 incubators.
We have 45 acres nestled in the Huckleberry Mountains of Northeast Washington. About 4 of those acres are concentrated in diversified vegetables that we grow for our 100+ household CSA/Farm Share group. The other 40 acres are mostly pasture with also some mixed woodlands. We use this pasture to rotate our animals on and cut hay for their winter needs. We currently have a mixed species herd consisting of 12 goats and 2 yaks, soon we'll have sheep joining them. We also raise chickens for pest control and pigs to eat unmarketable produce. Whether we're in the garden, the barn, or out on pasture we are always implementing the most holistic and natural processes we can. Our animals free range and are fed a species appropriate diet. Our vegetables are grown without any sort of synthetic fertilizers, herbicides or pesticides.
Apifera Farm is a 22 acre farm in western Oregon, 1 hour from Portland. It began in 2004 and is owned and operated by Martyn and Katherine Dunn who began the farm in their early middle years. They are now in their late 50's [where did time go!]. They began with three sheep and now keep the herd at about 30. They raise Katahdins [a hair sheep] for meat and breeding stock. This breed was on the endagered list when they began and the popularity has increased well over the years. They began with 4000 lavender plants [Martyn is also a horticulturist and landscape contractor] and now maintain 1500 plants. This year they added American Guinea Hogs on a trail basis-a small heritage pig- and also KuneKunes. Katherine is an artist and writer, publishing books and creating dolls and sewn items incorprating the lavender bud. She maintains the flock and animals and Martyn also maintains the farm's buildings and follows her with a tool kit! Katherine also has a love for elders of all species, and adopts special needs goats, donkeys and other barn creatures. She maintains them through her art sales. The couple is also devoted to being good stewards-they have 1.5 acres of riverfront on the property where they planted 400+ trees in a program with the county to help the river's sustainability, and they have an acre in a program to help develop the Kincaid Lupin plant so the the Fender Blue Butterfly will also be helped. Animals are raised and die on the land-none, not even elders, are sent to the auction. Katherine believes if the sheep provided good offspring, they are owed a life of retirement on their farm. Butchering takes place on the farm and the couple is their at birth, life, and the day of harvest.
Monkeyflower Ranch is a 40 acre farm in Monterey County. I have over 100 milking dairy sheep, 30 pigs, 200 chickens, 8 ducks, 4 dogs and 4 cats. Our primary business is the production of sheep cheeses and yogurt that we sell direct at farmers markets, a CSA, and to local stores and restaurants. Our dairy products were certified organic for a few years, but with the onset of the drought in 2012 I was forced to switch to conventional (non-GMO) hay and drop certification. We still feed only certified organic grains and do not use antibiotics or synthetic wormers and otherwise follow organic practices. I am a single 39-year old woman owner/operator and Cheesemaker. I started with 50 sheep in 2007 and began selling aged sheep cheeses in 2009. Since then my cheeses and yogurt have won awards at the American Cheese Society and the Good Food Awards and I have expanded to selling whey-fed pork and free-range chicken eggs. I currently have a full-time farm manager who oversees the animals and dairy operation and lives on the farm with his partner. Plus two more full-time farmhands. Additionally, there are two full-time and one part-time workers who help with cheesemaking and farmers markets. My family lives in the area and my parents help out at farmers markets and events and my dad is the farm handyman and builder.
Partners Mitchell Morse and Christopher Margetts lease and operate a 5 acre uncertified organic farm, producing: numerous heirloom vegetables, berries, a 200 tree fruit and nut orchard, rabbits, ducks, egg and meat chickens, turkeys, pigs, bees, dairy goats and sheep. We enjoy being active in the Sidney Thursday Night Street Market and the North Saanich Farmer's Market, as well as having farm gate sales at their farmstand and 24 person CSA box program. This was all done in one year from an empty hay field! We have no employees (aside from the occasional help from family members); we both had full time jobs till this last summer. Now Christopher works a 9-5 desk job to keep our farm going, while Mitchell is the full time farmhand. We are going on our second year, and would love to keep the momentum going.
We are a family run and owed farm in rural nothern Idaho. We have been farming at our current location of just two acres for over a decade. Our farm production is mixed vegetables and botanicals for our growing herbal apothecary business. We have kept our production small gardening on just half an acre and half and acres of pasture for animals. My 2 children and I keep up all garden production as my husband teaches and manages an Organic Farm at WSU.
Enter farm description.Small berry farm, that grows blueberries, blackberries, elderberries, raspberries and rhubarb with no sprays. We are family operated, there are 5 of us. We own 30 acres of which 5 are berries.
Founded in 2007, Carmel Lavender is a small family operated lavender farm in Carmel Valley, California. John, his wife Yoko, and their daughter Sora live on the farm and are actively involved in the cultivation of the lavender, and the manufacturing of our products. Carmel Lavender grows oil rendering lavender on approximately two acres of their 20 acre farm, and has an on-site essential oil distillery that processes the flowers into the essential oils. An integral part of the operation is our apiary, which provides honey, beeswax, and an endless amount of inspiration. Carmel Lavender products include lavender, essential oils, soaps, lotions, balms, and agricultural programs in essential oil processing and apiculture.
Our beautiful little 4 acre organic farm is located in the Bad Axe River Valley, 3/4 mile from the Mississippi River. We have approx 1 acre tilled, a 1000 sq ft year round greenhouse with interior raised beds and cold frames, and well loved crooked barn:) We can comfortably raise 20 pigs at a time on our remaining acres of managed forage pastures. We have never had any employees, but we have our German Shepherd Pepper takes her job napping with the pigs very seriously. Last September we welcomed our first "apprentice", our sweet baby Ruby who is already happier in the greenhouse than anywhere else.
Star Route Farm is a happy collaboration between the land-owners, the Peachins; their long-time neighbors, the Riesens; and Tianna Kennedy, a transplant farm-partner. Originally a dairy farm and then a horse farm for the last 150 years, our 70 + acres of farm land is nestled into a small one-road valley in the Northern Catskill region of New York state. In the last few years, we have been transitioning the land into a diversified organic farm. We pay great attention to practicing sustainable farming methods and benefit from rich farm land with decades of naturally fertilized soil and fresh water sources. We use no synthetic or artificial fertilizers or pesticides. All of our produce is grown in soil fertilized with aged compost and green manure crops on permanent beds. This means that tilling is done only once to establish the beds and then never again, protecting the soil from erosion and evaporation of vital nutrients. Almost all of our plants are started by seed on the farm, either in the field or greenhouse. Furthermore, for the past three years we've been taking soil samples and have begun remineralizing the soil (using only organic sources of minerals) to be sure the crops have a high level of nutrients. With these production practices, we strive to grow the best food possible and to replenish the land for future generations. Healthy plants make for a healthy environment and delicious, nutritious food..
The Pumpkin Farm is a small diversified vegetable farm run by Jason & Nicole Lobisser. We farm about 9 acres and have about 30 laying hens. Jason grew up raising pigs, milking cows on a small dairy farm and has grown pumpkins for wholesale on and off for the past 10 years. Nicole doesn't come from a farming background but the moment she started she couldn't think of doing anything else. Currently we attend 3 local Farmers Markets, have a 30 member CSA(Community Supported Agriculture) and a small self serve vegetable stand. We love growing vegetables and raising animals and hope to some day have a diversified farm, with vegetables and livestock and sell direct to our customers.
We are an urban farming operation on the outskirts of West Palm Beach. Sitting on 1.4 acres in a rural subdivision that is zoned agriculture residential. We milk 350 days a year, between 5-11 goats depending on year, weather and goats moods. Selling goats milk soap, milk, cheeses, kefir, eggs, honey from our hives. Additionally, we offer design services, artwork, note cards, illustration - anything to add income. The farm is run solely by myself (JoJo) and at times can be a bit overwhelming, but I love it. And want to continue being able to do this. It is a wonderful lifestyle and by staying here helps me showcase what we can do on such small acres. This can be profitable and rewarding. Sometimes people just need to see it in action before they begin.
We will truck farm approximately 45 acres in 2015 and have 30 head of Brangus/Angus mother cows. During the summer, we provide employment in the local area to about 15 people for farm productions and sales. Our oldest two children help on the farm as they can when not involved in church or summer camp activities.
This small family farm has grown from a backyard endeavor, to a larger, more-focused greens operation, and now, to a combined hydroponic and soil farm that provides lettuce, basil, arugula, watercress, kale, spinach, and heirloom tomatoes to surrounding communities, without the use of chemical pesticides. We sell at the community farmers market in Bloomington, and we supply three cooperative grocery store locations in Bloomington, as well as several local restaurants, and one larger, multi-state wholesale produce company. We grow our hydroponic crops year-round in a greenhouse that we heat with wood during the cold months. Two family members run the farm full-time, with the part-time help of several other family members (including a couple of adorable young daughters). During the summer months, we also hire local youth to help with harvesting and other farm tasks. Our greenhouse is currently 3,000 sq. ft. and we grow on an additional acre in the field.
Such and Such Farm is owned and operated by husband and wife team, Autumn and Dave. We bought our 88 acre farm without any farm knowledge but with a strong desire to learn, provide for ourselves and our community. Three years later we have a large diversified vegetable/herb garden, small batch and handmade maple syrup, over 70 rare and heritage breed chickens, 4 dairy goats and 30 rare heritage breed hogs (Iowa Swabian Hall).
I grow herbs and edible plants in approximately 3200 square feet of greenhouse space. My dad, my husband, and a few friends lend a hand when I need help transplanting or maintaining the plants. We also have a special lavender labyrinth, fire pit, and marked nature trails on our 35-acre property.
We are a husband & wife family farm. We own 7.5 acres and pasture raise chickens, pigs, cows, turkeys, goats, lambs, and ducks. We currently have 6 sow and a boar, 4 cows, 3 goats, 250 egg laying chickens. In the peak season, we raise close to 800 meat chickens and 100 turkeys. Our pigs population can range from 20-40 pigs a year. We also typically raise 3-6 lambs a year too.
UnderToe Farm is a project to serve the local community by supplying high quality, sustainably grown produce while enhancing soil ecology (under our toes). The practice of improving soil quality is the main goal in our farming system We strive to play an integral role in Northwest Michigan's farmscape by maintaining a healthy agricultural eco-system through best practices. By incorporating a sound soil fertility management program, we provide our neighbors and friends with healthy, delicious products. Since the trade of farming is declining as a family tradition, an emphasis on agricultural education is provided to enhance our community's knowledge of land stewardship (this is done mainly through our weekly newsletters for the farm-share program currently). We offer on-farm volunteer opportunites and farm events to re-establish the culture of a true community. These events allows our customers and neighbors to get to know your growers, and our growing practices. Our community supported farm model offers a greater awareness of the relationship among our food, our natural resources, and our local culture. We are currently not certified organic as defined by the U.S. Federal Government, however this is the only way we know how to farm. We have a strict soil management guideline that aligns with nature's processes. Our main fertility amendments will be manure based compost and use cyclic use of cover crops. We will never spray synthetic fertilizers or pesticides on our farmland. We raise over 50 types of vegetables, and usually about 100 varities to mix up the CSA share boxes. We acquired 13.7 acres and utilized approximately 1.5 acres last season, and the rest of the tillable land was kept/rotated with grass and legume cover crops. We raise 100 broiler chickens each year, in constructed moveable pens or "chicken tracors" (as some like to call them). We give our birds the use their instinctual natural behavior by allowing them to graze on pastured land, and absorb the natural sunlight.The farm is in its infancy and is run by Adam Brown, and his fiance Haley Breniser (whose supplemental income supports the farm currently). This year (year 2) we will hire a part-time field assitant to help with farm chores several times a week. We just love what we do, and it is a lifestyle that we want to cherish for the rest of our existence on this beautiful planet.
We are a four acre, organic, sustainable farm in Poolesville,MD raising market vegetables for a CSA, markets, and the local food bank. We are a family operation with the farm representing my full time employment.
Pink Tractor Farm is located in the lush paradise valley of Vashon Island just a stones throw from the famous Minglements Coffee house, the birthplace of Seattles Best Coffee. Old growth apple trees, wild nettle and blackberry patches, and roaming pheasants are a common sight amongst the verdant rolling farmland. PTF grows a variety of organic heirloom produce as well as raising free range ducks, geese, turkeys, chickens, heritage Tamworth hogs, Jersey cattle and Lambs. We enjoy growing things for our own consumptions as well as for our farm store customers. You will often find us running to the store to answer questions, update guests on production or give tours.
We currently live on a small farm where we rescue special needs animals. We have a blind duck and his seeing eye friend, a few goats from out local shelter that were abused and neglected, a cat that was caught in a car motor as a kitten and is forever deformed, a blind chihuahua, and several others. We have 25 pets total. Currently we are renting a small single wide mobile home from a friend. We have access to a very large chunk of land that my husband's parents are giving us but do not have the funds to build or buy something to put on it. My husband and I both worked for our local humane society for several years and our passion is special needs animals. If we were able to live on and utilize this land we have access to, we would be able to expand our farm and make a difference in the lives of many more discarded and unwanted special needs animals. If we were selected for this giveaway, it would not only change our lives , but it would allow us to change the lives of many others. Thank you so much for your consideration. Sincerely, Angela Uppole
We are a family run farm on 3 acres right outside of a Sanford, FL. we currently have 40 chickens for eggs, 3 pigs for pork, 2 turkeys, and several meat birds. We also have several large plots for our gardens, and lots of room to expand. We started this as a way to provide healthy food for our family with the knowledge of what our food ate, and how it was raised. As word spread of our little operation, demand grew. People wanted this nutrient dense, local, organic food for their family as well. We have slowly been expanding to accommodate them all. Its just me, my husband, and my daughter, and I am the farmer who does it all.
Deep Roots Farm in beautiful Northern Idaho was started out of a mindset to impact the local environment in a positive "leave it better than we found it" mentality. As an "urban" farm growing diverse vegetables and fruits throughout the city limits, Marci and Greg have leased four plots of land in a two mile radius for four years. Growing their business from the soil on up has been one of the most profound experiences of their life. Deep Roots cultivates approximately one acre in intensive management, using only true organic practices relying on the health and vibrancy of the soil and biodiversity of the region. This year, they are bringing on a full-time farming partner, Isaak Julye, to round out a work crew consisting of Marci + Greg full-time, with two part-time, seasonal farm hands. We also value-add farm raised products and have created a successful line of pickled jalapeños, pickled beets and our signature Slow Roasted Salsa. The jump into value-added products has increased the need for commercial kitchen space on the farm, and additional help in processing these items. We are headed towards wholesale sales in 2015 in our local area. Deep Roots also offers 25 CSA shares each season and attends two farmers markets in Moscow, ID. Along with selling to food co-ops and restaurants, the farm is well on its way towards a 100k year. They anticipate purchasing two of the lots they grow on the the next year to increase the space used and build critical infrastructure.
Our farm consist of a small herd of goats. It is run by me (Ken Summers) and my three sons. We currently have 8 goats on approximately two aces. The farm also produces honey from our beehives.
Windy Hill Farm is made up of a vegetable and fruit production side, pastured hens for eggs side, and a protein side that is mostly goat but also includes lamb and beef. Windy Hill Farm is made up of a 5,000+ sq/ft east garden, a 3,000 sq/ft southwest garden, 3 raised bed gardens, blackberry patch, and randomly dispersed fruit trees. All produce from Windy Hill Farm is grown in a sustainable fashion with no pesticides or chemical fertilizers. We grow a wide variety of produce and generally try to grow heirloom varieties. Our specialty is growing a wide array of garlic varieties. Some small amount of produce also comes from our partner farms in the Central Texas area. You can expect to see everything from tomatoes to figs all changing season to season. Our livestock are raised on pasture and we use only organic or non gmo supplemental feed. The chickens are fed only organic or non gmo feed and allowed to forage on native grass pastures. All of our animals are antibiotic, hormone, and gmo free. With 305 (95 owned, the rest leased) acres split into nine sections, we are able to practice good pasture rotations with the animals and keep over grazing at bay and native grasses, trees, and shrubs happy. We practice all the following, and some more than others: farming, gardening, permaculture, husbandry, CSA, community, orchards, energy, bio-dynamics, retail, management, square foot gardening, double digging, companion planting, cattle/goat pasture rotations, and more! Starting two years ago we started the search for partner ranches to work with because the demand was more then we could sustainably handle on our own land. Today we work with over 10 other ranch and farms to help with the demand. Our goal is to process 1000 goats this year. A 300 increase from last year.
Goatchard Farms is a 3 acre hobby farm run by J'nell and Tom Geer. We have a 3/4 acre organic garden, raised bed organic herb gardens, and a 60 tree orchard of apple, pear, and peaches. We have 5 dairy goats, 85 chickens and 1 male Pekin duck in need of a mate. The story of our unconventional journey into farming follows. In 2008, Tom and I, after watching a documentary on GMO’s and artificially produced foods, decided that we needed to embark on a journey into self sufficient farming and living. The products being offered in our local stores were literally killing us! We had to do something. We started out small working only at first for our benefit. Our first season, we had just a garden for our winter provisions. We strived not to use pesticides and planted organic seeds. As the years progressed, we have expanded extensively. Out of the gradual expansions our company Goatchard Farms was born four years into our venture. We now boast several natural beauty products and condiments, in addition to our garden harvest. The name we chose you may ask- We have 5 beautiful dairy goats that are just as much a part of our family as our children. We knew we had to incorporate our goat family into the company name somehow. We also take pride in our future fruit orchards and the bountiful harvests they will provide someday. We anticipate the addition of organic fruit produce to someday, take our business to a new level. Goatchard Farms; is simply Goat + chard (churd), with the chard pertaining to our ever –growing orchard. Our story actually begins in 2007. This is when we first started our vegetable stand. At first the stand was a single table on which we placed a few vegetables. We had a coffee can in which customers could put their change in exchange for our harvest. Any vegetables not sold were taken to the local church food pantry. This farm stand system was replaced the next year, by a makeshift stand Tom and his father, Tom Sr., built out of a movable cart. We mounted a steel box with a slit and a lock to keep our profits safe. This massive stand on wheels, kept blowing down with large wind gusts. The new stand was nice, but not practical in design. We have now purchased a solid outbuilding on which Tom has constructed a nice shelf on which to display our produce. We still have hopes of adding electricity to this building to add egg and vegetable refrigerators. We offer many organically fresh fruits vegetables and herbs, at very reasonable prices. Our mission is to to make organic vegetables accessible to everyone of every income level. Our garden crop variety has grown expansively over the years. We now boast a 3/4 acre organic vegetable garden, in which we grow large quantities of various vegetables. Goatchard Farms has both a garlic bed and asparagus bed. We are also getting ready to put plastic on our newly acquired greenhouse. We are excited at the possibility of expanding the growing season and offering many fruits and vegetables that may require a longer growing season. We hope to be able to heat the greenhouse as we finish out the 2015 season. We decided in 2009, after reading about the hormones fed to chickens, and the horrific conditions in which laying hens live, we needed to raise our own chickens and have farm fresh, all natural eggs. We built a chicken coop and acquired 18 laying hens and one rooster. As these first chickens past their laying prime, we purchased 50 more chicks. When laying ceased for these hens this past fall, we replaced them with 85 new chicks. We gather at least 60-70 farm fresh eggs on a daily basis, selling them almost as fast as we wash them. The yolks are like none you have ever had, bright orange and full of natural nutrients, the way eggs were meant to be. In March 2011, inspired by “The Beekman Boys” TV show, on Planet Green, we decided to add a barn and 3 goats straight from the Beekman Farm to our growing menagerie! Our Alpine, Sannen-Sable and Nubian goats, provide us with creamy milk for cheeses, caramel, soap and personal enjoyment. March 2011 started our first real submersion into self sufficient life. I was reading “Little House in the Big Woods” to my second graders. I shared with Tom a chapter on maple syrup production. We were amazed at the process. That is all it took. We had to make our own! Tom spent much time in the woods, tapping trees and gathering sap. We boiled down, over a wood fire, enough sap to yield 6 gallons of maple syrup our first year. We spent starry nights out in the snow by the fire, waiting patiently for our sap to thicken into the liquid gold we know as maple syrup. We now have expanded our production, tapping even more trees. We have switched to propane to boil down the sap to handle our growing production. Maple syrup is available at various sizes from Goatchard Farms. In 2011, we chose to expand our homestead even more, adding 3 apiaries with several supers and frames. By fall, we were harvesting our own honey and bees wax with the aid of our amazing mentor Ron. Through hands on experience, Ron has taught us everything he knows about honey bees and honey production. Since 2011, we have acquired 10 more apiaries. We spin and process all our honey by hand. Goatchard Farms honey is our best selling item to date. Our honey is local, raw honey. We strain our honey, but do not filter out all the natural sediments such as propolis, bits of wax, and pollen. With the honey production, came much left over bees wax. We decided to put this wax to good use. We make and sell face cream, deodorant, lip balms and cuticle creams. We incorporate bees wax and other natural ingredients such as shea butter (straight from Africa), coconut oil, palm oil, and grapeseed oil into these products. We are always experimenting and adding to our ever expanding product line! Candle making naturally fell into our routine as bee enthusiasts. We offer bees wax candles and tapers of varying shapes and sizes In the winter of 2012, the onset of my Cancer treatment, we decided we wanted to try to process our own homespun soap, free of preservatives and additives.I spent many hours from my "couch crib" recovering and researching. I ordered a nice collection of essential oils to choose from for scent, the soap making routine became one we enjoy immensely because it was something we could do together, taking our minds off my Cancer treatment. We became excited at having our own business in stead of sad and depressed. We now make and sell soaps from various base and essential oils. After my essential oil collection grew to several dozen varieties, aromatherapy products were added to our product list. I so enjoyed spending countless hours researching the benefits of essential oils. I combine these oils in such a way in our soap and aromatherapy sprays, so that the oils work together to give you, the customer all the benefits. 2015 has brought even more change and expansion to Goatchard Farms. We have just added our first team member, Travis. He is working for knowledge only at this point. Travis shares our love for living naturally. He has inspired many of our 2015 updates.Travis is in charge of our new Oyster Mushroom project. Travis also has researched and purchased red wigglers and european night crawlers to add to our compost. This dirt , basically made by worms, is a very rich black soil, perfect for planting. We are also busy attempting to hatch our own chicks from our newly purchased incubator. The first chicks are due April 2015! Hops will be the newest crop to Goatchard Farms in 2015 as we hang long poles from which to vines will flow! Hops is a crop that originated right in our region, so we pride ourselves reviving this historical crop. Goatchard farms has had many inquiries into field trips, garden club, and homeschool visits. We are hoping to purchase a porta potty to make this vision possible. As you can see, we reinvest much of our profit right back in to our farm. We are always expanding, sometimes cutting our monthly budget a little too close. When farmers market time approaches, we hope to generate enough revenue to bring Travis on board full time with a salary. Our root cellar holds many of our homegrown crops during the winter. We are blessed to have enough sweet potatoes, potatoes, squash, and onions to get us through until garden season next year! We make many other canned products such as jam, jelly, salsa, hot sauce, pickled beets, tomato sauce and pizza sauce. These products get us through the winter, minimizing our grocery bills. We also can and sell these items at local farmers markets and , Joe’s Jerky Market in Sherrill, NY. We also have a young orchard that will produce bountiful fruit in years to come. We have 60 apple trees, peach trees, pear trees, blueberry plants and plum trees. We hope to have the beginnings of a self sustainable homestead and Farmers Market in the years to come. Goatchard Farms has grown in the past 7 years by leaps and bounds! Our products have become a local household name. We are different than most farms because we strive to make all products here, ourselves, as naturally as possible. We research every endeavor we take and always think about the environment and giving back to Mother Earth. We love what we do and want to share the knowledge of healthy, natural living with others. In this way, we do our part by making this world a better place. Goatchard Farms- “All natural… from our small farm…always!”
The farm is about 14 acres, includes our home and 2 barns. We have a 10-acre pond that we share with neighbors, where we catch fish for our home-made fish emulsion. We have a large garden that we grow food for the seasonal specials at our small (19 tables) restaurant, The Wine Cellar & Bistro. We have 38 heritage chickens that we move around the property so they can fertilize the land and free-range. This year we are adding bees, an orchard and berries, using permaculture methods. We use organic techniques and even some biodynamic preparations on the farm. The farm is cared for by me, (Sarah Cyr), my husband Craig, my two little ones Mae & Boone, and all the gardeners that come to The Garden Project classes. We also rotate our kitchen staff once a week in the garden during the season, and we hire Columbia Center for Urban Agriculture to teach our garden classes and help us plan our garden each year.
Boulder belt Eco-Farm is a 9 acre farm run by Eugene Goodman and Lucy Owsley. We grow over 55 different vegetables, herbs and fruit for our CSA, farm store, farmers markets and other accounts. The farm is bisected by a terminal moraine and has a rather steep hill also running the width of the farm that has a pond and a small trap arbor but which, for the most part, we keep wild as we know that wild areas are great for beneficial insects and we have encouraged milkweed to grow in order for the nearly endangered Monarch butterflies to have a place to stop and breed. We have two cropping areas. The largest and main garden is our top field which is 4 acres and has 94 100' beds and another 20 50' beds. The lower garden has 7 100' beds, 2 of which are in blackberries and the rest are in a 4 year crop rotation. The farm is worked by just the two of us. We do all the planting, harvesting and marketing all on our own
We are a family-owned and operated farm and plan to ensure this opportunity for the next generation. We strive to make efficient use of our resources, maintain excellent land stewardship practices, and produce a high-quality product for our customers. We value rural life and are committed to keeping our rural community vital. Ellis Farms is located in Lincoln County in the town of Lincolnton, which is located in the foothills of North Carolina. The farm is owned by Rick and Audra Ellis. They, along with their two children, and Rick's father do 100% of the work on the farm. The property where Ellis Farms is located is part of a larger plot of land that has been in the Ellis family since the early 1930’s. The original farm was just under 100 acres and everyone within that area today is related to each other. Around 2 years ago, in 2012, we started discussing that it might be fun to get “a few” chickens and have some fresh eggs. We thought it would be good for our children, more healthy, etc. That discussion started the ball rolling and here we are. Rick and his dad built a chicken coop, mainly from scrap wood and leftovers from the Ellis and Son sawmill which is owned by Rick’s uncle. We started out with 6 young hens. It wasn’t long before the chicken addiction hit and our little flock has now grown to 38 chickens of various breeds. In early 2013, we began discussing expanding the animals on the farm. Since that time, we have begun raising Nigerian Dwarf dairy goats, Yorkshire Tamworth cross pigs, and Freedom Ranger broilers. We currently have four dairy goats (two are due to kid any day), less than 10 hogs (our numbers fluctuate due to processing), and approximately 50 broilers. The farm itself is just under 20 acres, with approximately 6 in animal and produce production currently. We obtained our Meat Handlers Certification in 2014 so that we could sell pork and chicken to the public which was a need at our local farmers market.
SlowMoneyFarm is a microfarm that started where we were with what we had, operating on a cash basis and the resulting semi-slow growth of that decision. We grow produce, poultry, rabbits, and last year added more land with open, sunny areas that increase the amount of growing area we have. A big focus is heirlooms and heritage breeds for their function, history and unusual looks. In 2011 we bred and showed several animals to the top 10, including two to top 5, in the Giant Chinchilla rabbit breed at the national rabbit breeders convention. Hot peppers are being increased this year as a means of diversifying in selling fresh or dried as value added.
Storm Run Farm is located on 120 acres in East Clark County Kentucky. We raise boer goats, Simmental cattle, hay, and 1 acre garden. The farm is a family farm operated by Jesse, Emily and the newest member as of July 2014, Hagan. With hard work Jesse and Emily purchased the land with no fencing, water, or electric several years ago. Now the farm has been fenced, waterlines in every field, and a updated barn to house the goats during kidding season. Storm Run Farm's goat herd is approximately 35, the cattle herd 25 head.
Farmer Meg's farm is a 50-member CSA and market operation located on the Jersey Shore. Operating on approximately four acres, the farm boasts a productive acre-sized market garden, a small dairy herd of nubian goats, a flock of free-range laying hens, honey bees and two dedicated livestock guardian dogs. The entire farm is operated by one full-time farmer, Meg Paska, her partner Neil on weekends and two part-time seasonal farm-hands.
Dogpatch Farm is mainly a Farrow To Finish farm, meaning that all of our pigs are born and raised right here on our 74 acres and stay until they are ready for market. We have 40 free range heritage breed laying hens and pasture raise 200 meat chickens and 50 Thanksgiving turkeys during the warmer seasons; we also grow vegetables for our family and 3 farmer’s markets and sell Balsam wreaths at Christmastime to help fight malnutrition in the Highlands of Guatemala. Our specialty is Mulefoot hogs, a critically rare Heritage breed. I’m the farmer, my husband, who was unexpectedly disabled 18months ago, helps out how he can and our children, ages 8 and 13 do their part as required. We have been able to more than double our herd each year since beginning 3 years ago and currently have 96 pigs including 10 breeders of 5 different bloodlines. This year I’m lucky to have an apprentice to help with the critters and in the gardens as well an opportunity to share what I’ve learned with the next generation of farmers.
Welcome to my farm life! I am an empty nester, living with my high school sweet heart, spoiled dog and team of Belgian Draft Horses. Our land is just under six acres, located in Southern Maine.Our team of draft horses is what distinguishes our farm as you drive up the dirt lane.
“Nature never betrayed the heart that loved her.” That plaque is hanging in our living room overlooking our farm. I have always believed that we are stewards of the land and am baffled how mankind can abuse her. Living in harmony with nature has always been our lifestyle so when we purchased this 46 acre farm 15 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. Development of the farm was steady as we raised our boys. 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 2012. In 2013 we purchased five more ewes. 2014 was our first year full year of lamb production. The public response was overwhelming. Everyone was excited to see us at the farmers market and we'd sell out almost every week. We processed 18 head of Animal Welfare Approved USDA inspected lamb in 2014. We plan to double our lamb income this year. We already have 18 lambs on the ground for 2015 out of 11 Ewes. We have over 400 mushroom logs in production. With another 100 logs added to this year's production. We also have contracted for a hoop house to expand our growing season and add more specialty crops to our farm. We are waiting on the state Engineer's designs to put gravity fed waterers in the 16 acres of pastures while subdividing them enabling us to have better control of grazing and cut down and eventually eliminate our feed cost. In 2013, myself and another local farmer, started the new Evening Harvest Farmers Market on Thursday evenings in our town to give our local farmers another venue to sell. Being a Tier 1 community we recognized access to healthy food for our less advantaged community members was needed. We addressed this by offering EBT purchases through the USDA program. We added free live music and community events to the market which brings out bigger crowds, revitalizing the local downtown square. In 2014 an estimated $95,000 in farmer and crafter product sales was generated in the new market. In 2014 I was one of 32 selected statewide for the prestigious NC Ag Leadership Program. This is a two year leadership program designed to teach the recipients the leadership 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 opportunity has connected me with industry funders and leaders making my visions for the farm and community more attainable.
Brook St Farm is a small "know your farmer" operation producing mainly eggs and vegetables. We operate on 6 acres of owned and lease property keeping our 200 hens happy and healthy from the time they reach our farm to the time they leave! My wife and I believe in the philosophy of "know your farmer, know where your food comes from"
R'Eisen Shine Farm is a 48.5 acre livestock operation situated on the Hudson River, with a focus on sustainable and ethical meat production. We use non-gmo, locally milled feed and the highest standards of care to produce a full line of flavorful products. We grow a bit of everything- pork, lamb, goat, rabbit, duck- but are best known for our remarkable chicken and turkey. We offer a variety of meat CSA (Community Supported Agriculture) shares, as well as full sides of lamb and pork, and participate in several farmer's markets. As part of our ethical mission, all of our products are processed on-farm- we use a NYS custom butcher for our larger livestock and personally process all of the poultry. Founded and operated solely by Ejay and Kim Eisen, R'Eisen Shine Farm got it's start on leased land of less than 8 acres. We grew much quicker then we anticipated, and soon realized we would have to expand. But, we didn't have the financial resources to buy an appropriate property and couldn't face another short term lease given how much infrastructure it takes to farm livestock. We were stuck. At the end of last season in November, our growing business finally found it's permanent home. We partnered with Dirt Capital Enterprises to secure long term tenure at our new property, moved our whole farm 2 hours north to this historic farmland- which had been in the same family for 300 years before the previous owners purchased it and worked the land for 3 years. When they decided to leave farming, we jumped at the chance to work here, grow our business, and one day own the property. We aren't alone at the new farm though- the same family who owned the property for those 300 years- One of the members happened to be a close friend. When she and her husband found out we were investigating the property, we decided to collaborate. They now live in half of the house, and we are finding ways we can support each other. They provide assistance with some of the farm work, and we bring them things we grow and try to help out with their two adorable kids when we can. We will help them begin their own enterprise on the property if they decide that the farm path is for them. It's a unique arrangement and allows both of our families to be able to afford to live here. We love our animals, we love where we live and we are excited to grow our farm!
One day a few years back, while taking a different route home from our jobs as public school teachers, fate led us (Glen Cook and Todd Doleshall) past a derelict Victorian farmhouse with a "For Sale" sign next to the mailbox. Even though the house was in a near-condemned state and the land around it had been neglected for years, we took a leap of faith and put in an offer. After nearly two years of renovation and rehabilitation, we finally moved in with our two adopted boys Andrew and Noah, two dogs, and three cats. Soon to follow were chickens, geese, pigs, goats, and a llama named Silver. Fruit trees were planted, and a large vegetable garden was established. Over time, our 6 1/2 acre farm has evolved from a hobby into a business, with the primary products being artisanal goat cheeses and goat's milk soaps and lotions, as well as fresh vegetables and heirloom pumpkins. We are now in the process of expanding the business further.
Rainfield Farm is a small-scale farm which consists of 13 acres. Currently 2 acres are being used for growing produce and a 1 acre orchard. The fields are strategically placed to minimally impact the natural landscape of pines and rolling hills. On the farm we’re growing 70+ varieties of produce along with apples, peaches, herbs and flowers. We also have 80 chickens for fresh organic eggs and we raise meat chickens on pasture. Our farm is ran by a father and son duo. We also host interns and volunteers throughout the season that live and learn on the farm.