Two and a half years ago we bought 20 acres through our local land conservancy and moved from my great-grandfather’s farm (where we had been farming) to our own land. We farm our land and lease 300 acres from a neighbor. We moved here with three off farm jobs, no barn, no tractor, no permanent fencing, a gutted house, 500 chickens, 12 sheep, a 10 day old baby, and a couple of thousand dollars in our pockets. Two and a half years later, using only hard work, the encouragement and appreciation of our community, creativity, and an insane “picking yourself up by the bootstraps” mentality, we now live off the income our farm produces, and have incredible food to share with our community, butcher shops, and restaurants.
We have a diversified, year-round, draft-powered farm on 270 acres in Cazenovia, NY. We raise beef, pork, and chicken, and do our own slaughtering and butchering on farm. We milk a herd of beautiful Brown Swiss cows and sell their milk unpasteurized from the farm. We grow seven acres of vegetables, we have a flock of laying hens, we make our own hay, and we accomplish many of the things on our long list with the help of Pat and Pearl, our team of Percheron mares. We operate with four full-time, year-round farmers, and hire seasonal employees who are interested in learning about farming. We market through a year-round CSA of over100 members, and we sell to several area restaurants. Last year, we renovated a barn on the farm and have a weekly market where we sell to non-CSA members.
Babe + Sage Farm is a 5-acre sustainable vegetable farm and wood-fired brick oven bakery in Gordon, GA. We currently grow over 30 varieties of vegetables year-round, raise laying hens, and bake European-style hearth breads in our wood-fired brick oven for our 60-member CSA and farmers markets in Macon and Milledgeville, GA. This year, we are also adding educational camps and programs for kids to learn about science and nature through hands-on experiences on the farm. We are a young farming couple expecting our first child this year, and we have 2-5 part-time and full-time employees depending on the season. We hold a long-term lease on the farm portion of a 400-acre historic farm property and are in the process of restoring it to full organic production.
Mud Lake Farm is located on 36 acres and has been in our family for 110 years. We now have 4 greenhouses and a cold frame in which we grow food year round. My wife and I work on the farm full-time and we employ 4 neighbors part-time along with our two college-age daughters when available.
SleepyGoat Farm was started in 2003 by Della Williams and Jon Dorman (married MD/neurologists), on 160 acres of land in the town of Pelham, Caswell County, North Carolina. It seeks to provide for its principals and to the larger North Carolina and Virginia community aspires through its goat cheese production and agritourist activities on the farm, an example, experience and literally a delicious and nutritious taste of a place-based (the Piedmont region of North Carolina) and family owned and run goat farm and goat cheese business which is socially, economically and environmentally sustainable and that reinvests in land and community previously devoted to tobacco farming in a way to keep farmers in farming and maintain the economic base of North Carolina’s rural communities. It currently has 5 residential buildings (includes an apartment B&B attached to the main house), a barn, a cheesehouse, tractor barn, workshop and 4 pastures for goat grazing/browsing, a pond for swimming and trails and roads for hiking/biking. Since purchasing their first two Oberhasli milk goats in 1994, and then an Oberhasli buck goat in 2003, the herd has grown to 20 ‘milkers” as well as 35 meatgoats and with new kids a herd total of 74. A new barn was built in 2004 with several pens with easy access to the four grazing / browsing fields. Sad news for all this spring as Jon passed away in March after a long and difficult illness, but Della with his spirit near with other family members and 6 employees is keeping their dream alive.
Dashing Star Farm is a family run enterprise, located in the heart of the Coleman Station Historic District, Town of North East, Dutchess County. Starting in 1994, we developed our own unique cross breed of sheep, selecting for a distinct palette of natural colors and wool characteristics (from seven different British breeds of sheep, New Zealand Coopworth sheep and Finnish Landrace sheep), while still producing a true multi-purpose animal. Our heritage breed laying poultry include Auracana, Black Australorp, Buff Orpington, Barred Rock, Ancona, Speckled Sussex, Rose-comb Brown Leghorn, Single-comb Brown Leghorn and New Hampshire Red Hens and Toulouse Geese. We market lambs, yarn, roving, batting, sheepskins, handknits, pet futons, wool bed and throw pillows, knitting patterns, handsewn decorative shams and clothing, handcrafted woodenware, wool mattress pads and duvets and felted wool dryer balls, cat toys and tech cases. Edible farm products include pastured lamb and chicken and goose eggs, herbs, and baked goods. Our livestock is raised organically, free-ranged on pasture, with supplementary local grains to the EU Bio standard. We have operated on nine to twenty acres of land, maintaining flocks of 50 to 100 sheep, over 300 laying hens and 8 to 12 geese. Principal members of the farm business have been Lynn Mordas and her daughter, Laura Mordas-Schenkein. Numerous other family members have contributed to their efforts and offered important support through the years. We have valued the assistance of many local high school and college students on a part-time basis. We have additionally relied on the services of others in the agricultural community, particularly from neighboring farms. We have taken pride in sourcing products and services we need as locally as possible.
We, Jeff Hall and Cindy Hale, envisioned the process of becoming farmers in 1998 with the goal to produce healthy, sustainable food for our family and friends. We built a year-round solar greenhouse to grow vegetables, flowers and herbs, started a large vegetable garden, a currant and fruit tree nursery bed, restored our heritage apple orchard and planted a new one. Eventually we tried our hand at poultry...6 birds. We soon realized that it was time to expand! On our farm in Duluth, Minnesota we have 5 acres of pasture used in our rotational grazing system for poultry, hogs, and sheep; 3 acres for gardens, orchards and the greenhouse; and 17 acres of woodland with a lovely creek and floodplain. In 2005, we adopted our beloved daughter May. We wanted to provide her with a lifestyle linked to land and community and saw starting "the farm" as a big piece of that. In 2007, Clover Valley Farms was formally started as a small business. Our original market flock of 50 chickens grew to over 500, and now includes chickens (for meat and eggs), turkeys and hogs which we sell directly to customers. In addition, we raise a wide variety of fresh fruits, vegetables and herbs for both the wholesale and retail markets in our area. In 2013 we added honey bees and two Shetland Sheep, named Lulu and Grass, to our farm operation. We are hoping to add fleece and other sheep related products to our operation as this enterprise expands. In 2014, we unveiled our newest enterprise...fruit and herb infused culinary vinegars! They are the culmination of a 2 year effort to bring this completely unique product to market. We grow the native, locally adapted and heritage fruits to make the vinegar and the herbs to infuse them with. We partner with a local winery to make wine from our fruits and in a time honored tradition using natural acetobacteria, we convert the wine into beautiful, delicious and healthy vinegars.
Northern Star Vineyard is a New York State Farm Winery located in southern Washington County, home to Grandma Moses and Susan B. Anthony. Two acres of grape vines are under cultivation with an expansion of an additional two acres planned for 2015. Six varieties have been planted: three reds, Marquette, Frontenac and St Croix and three whites, LeCrescent, Lacrosse and Prairie Star. These vines are all northern hardy and can withstand temperatures of -30F. We planted six varieties to ensure that the consumer gets a consistent, full-tasting wine. The property also includes a tasting room for retail sales and a winery for fermentation and aging. My husband Andrew and I manage the Vineyard with support from great friends during the fall harvest festival.
Midsummer Farm, run by Barbara and Mark Laino, is a small but very diverse farm in Warwick, NY about 1 hour from New York City. We are Certified Organic, Certified Naturally Grown, and Animal Welfare Approved. The farm produces eggs, plants and seedlings, and herbs, cut flowers, and vegetables. We've been in operation since 2005, and although we get help from family and friends, the farm was founded, developed, and is run and managed by just the two or us. Our farm consists of 5 acres in a setting that is getting more and more suburban every year... But because we have such a small amount of land, we have had to get very creative, and we have become very diversified as the result. We accept 20-30 families into our CSA program each year and provide our shareholders with an abundance of unusual vegetables, greens, and herbs each week through the growing season. We really focus on providing varieties that you cannot find at a super market or even at most farmer's markets. So we can give our CSA members things like puntarelle, purple sweet potatoes, chinese flowering leeks, and dragon's tongue flat beans. At Midsummer Farm, we also raise chickens and ducks for eggs, and rabbits for our soil building practices. Our chickens and ducks are raised with care and respect out on pasture and are mostly heritage breeds we bred ourselves. We might not have enough space to grow out thousands of full-grown vegetable plants, but we can grow thousands of seedlings for sale for other people's gardens. We sell a huge variety of heirloom vegetables (50 varieties of peppers, 70 of tomatoes), over 300 types of culinary and medicinal herbs, flowers, companion and beneficial insect plants, natives, and other fun stuff. We sell most of our plants at open farm days and at various community gardens and plants fairs in the spring. We are currently at our limit of growing space and greenhouse space, and so we cannot continue increasing the numbers of CSA shares or the numbers of plants we grow. We also feel that we cannot add more chickens to our flock, as we will lose the quality we currently have with our super nutrient-dense eggs. As we worked with our customers over the past years we discovered a growing interest in more intense gardening, in producing household food, in permaculture, and in achieving more self-reliance. And we started doing workshops on gardening using organic and sustainable and regenerative methods. Our CSA and plant and egg customers wanted more - they wanted to learn how to grow their own healthy and vital food successfully and productively. It has now become clear to us that sharing our knowledge and experience and empowering as many people as possible to start growing their own food, or start developing micro-farm businesses is where our passion truly lies.
Brian Cash is my name and sustainably raised lamb is my game! From the very beginning I always knew that one day I would farm in spite of having been raised an Atlanta native. After many long hours of negotiating, my parent's problems began with the purchase of a "few" pigeons, chickens, and rabbits. This endeavor quickly escalated into their son buying, raising, and selling his new small livestock to support his farming habit. I was a kid on a mission, I was insatiable! During my childhood in our suburban backyard my "habit" quickly escalated from poultry and rabbits to goats, pigs, and of course SHEEP. I'm pretty sure that we were the only family for miles around that was drinking our own goats milk, eating fresh eggs, and dining on home grown goat, rabbit, and lamb. Unfortunately we knew our zoning and code officer a bit too well, but even he was fairly patient with my growing need for more space. I owe a lot to my family, neighbors, friends, and county officers that supported me, bought my eggs, and often times looked the other way when the pigs got out, roosters crowed, or when goats munched on their flower beds. From these humble beginnings grew the dream that is now my reality. With the cost of farmland being on the rise, I knew that I would need an unconventional business plan to both grow my flock and build the farm. In the spring of 2010 I launched Eweniversally Green, Atlanta's only mobile flock of sheep (and a few well behaved goats) that specializes in removing invasive weeds in and around the city. As the sheep chomp more weeds and my business grew, the dream of owning the farm steadily moved closer and closer. While not only starting a flock of sheep and a business, I also began another chapter of my life when I met my best friend and partner, Blake McDonald. Blake is the son of a lifelong crop and beef farmer from the world famous town of Vidalia, Georgia, which is known for its delicious sweet onions. Even though his career as a CRNA led him away from the farm for a period of time, he had been secretly harboring his own dream of honey bees, a few pigs, and turning seeds into vegetables. When Blake and I met, it was like our missing puzzle pieces had finally been found. In 2013 we both left our separate residences and Three Post Farm was founded with the purchase of a Pre-Civil War farm house and its 31 acres situated just south of Atlanta in beautiful Gay, GA. Together we share our home with Sam our Boxer, Bob our Jack Russell (who had the pleasure of meeting you guys at a local growers market), some wonderful barn cats, a few Border Collies that assist in getting the sheep from place to place, some Livestock Guardian Dogs to keep the sheep and other farm residences safe from predators, 100 pastured laying hens, heritage turkeys, Tamworth pigs, four hives of honey bees, and of course our beautiful flock of Dorper and Dorper-cross sheep.
We are a growing CSA farm operating in the upper Hudson Valley of New York, outside a growing hub of culture, art, and the much acclaimed local cuisine, in Hudson NY. We grow over 100 varieties of organic vegetables, fruits, herbs and flowers, always working to bring back heritage and rare species and varieties of plants. We cultivate 8 acres under the practice and principles of permaculture-infused biodynamic farming. The farm is led by a young couple, Dan and Tess who founded the farm together 4 years ago. We hire a team of apprentices and work-trade volunteers who are integrated into the work through a learning program that we are developing each year. Not only is this program focused on educational learning but also an ongoing inquiry into the nature of community, of young entrepreneurship, of land stewardship, and of developing ethical and responsible relationships to ourselves, as future-minded farmers, and to the land.
At Rusty Plough Farm, Oleh & Nadia grow NOFA-NY Certified Organic, LLC vegetables, flowers & berries. We also offer (non-certified) eggs from our hens & ducks, occasional honeybee products and a few hand-crafted items here & there. Our 40-ish-acre farm includes crop fields; wild blueberry stands; woodlots; a pond; a maze of old stone walls; and the house, barn, chicken coop and greenhouses. On approximately four acres, we produce a wide variety of yummy produce & cheery bouquets. (Oleh likes to say “everything from A to Z”, but we haven’t really come up with an “X” vegetable.) But there are greens, tomatoes, cukes, eggplant, onions, garlic, green & yellow beans, radishes, turnips, herbs, squash and much more. At the farmers’ market we’re known as the “lettuce folks”; our delicious lettuce is in-season all-season-long. Nadia creates lovely bouquets with a casual, country feel, from such favorites as cosmos, bachelor buttons, sunflowers, celosia and other colorful & cheery flowers. Our flock of fowl forages for bugs & other healthy treats outdoors. They also munch on non-gmo and/or organic grains and kitchen scraps from local eateries. The ladies produce creamy, tasty eggs, with a healthy firmness & bright golden yolk. As for our bees, we’ve still got lots to learn about caring for them. We inherited equipment from Nadia’s uncle and received our first colony as a gift from a neighbor. Nadia’s dad enjoyed helping with the bees when he would visit, as he helped his older brother so many years ago. The occasional honey harvest is certainly a treat. Oleh is the master farmer out in the field, while Nadia helps out where needed and runs the home office. Our three children have all started their working careers at Rusty Plough, getting honest pay for honest (and well-done) work. We also employ a season-long intern and part-time employees as needed. In addition, we annually host volunteers through the WWOOF-USA program.
Our farm is the home of my beautiful Sannen goats, and it is run by myself and my husband Ben. We share the farm currently with my parents Steve and Ellen Klum and their horses, until we are able to buy our own slice of heaven. My story begins in 2007 when I started raising a 200+ herd of dairy goats with my Mom and Dad in beautiful Chaseburg Wisconsin. For whatever reason we always had milk that needed to be thrown out, therefore we were looking for a way to utilize this milk. Then in March of 2010 I received a letter for a class on how to make goat milk soap, I attended the class and it opened my eyes up to a whole new world. After about 6 months, a few batches, and several funny looking bars I finally had it figured out! I named it Mama’s Milk Soap after my favorite goat Mama, who after 7 years she still thought of me as her kid and would come running when I call out "mmmmaaammaaaa." in the barn. (On New Years day 2014 I went to the barn for morning chores and I was devastated to find Mama had past away during the nigh.) In 2012 the prices of feed sky rocked and times became hard for our little goat farm. We were trying to weather the storm and keep our farm above water, but my asthma started to flare up. We came to the conclusion that it was an allergy to the ammonia put off by the number of goats we had. So we made the hard decision that we would sell our goats and Dad and I would go back to working off the farm. I kept my favorite, so I could still make my products and continue my dream of working for myself. My goal now is to grow my company and be able to sustain my family and our little goat farm. I have renamed my company Mama's Milk Shopp because I have expanded my product line to include lotions, creams, facial masks, and have many more products in the works. In the last few months I've been sell my products at local farmers markets, craft shows and a few small specialty shops. Recently I have started exploring the market of making custom soaps and lotions for businesses, and think this will be a unique addition to my special company.
Now in its fourth season, Great Song is a Community Supported Agriculture vegetable farm, working with organic and biodynamic practices. Our farm is on 90 acres, with 5 acres in vegetable cultivation, 50 acres of cedar and hardwood forest, wetlands, rolling green pastures for our draft horses, cows, and chickens to roam and graze, and 25 thriving beehives. Anthony Mecca and Sarah Hearn are the farmers and caretakers. This season we’ve also welcomed two apprentices to the farm. In addition we are forever grateful for and aided by our generous hosts and helpers, Larry & Betti Steel, from whom we lease the land, and who are an integral part of our the farm community.
Enter farm description.We have a very small farm. We put crops on about 90 acres and have 57 head of cows w/ all the young stock. We have no employees. Just my husband, two boys and myself. The farm is 5 miles from where we live and this brings a lot of challenges. We are looking to purchase our own place.
We are a diversified, nurturing land healing grass based family farm that encompasses 150 acres in the town of Cazenovia in Madison County NY. We raised 100% Grass Fed Beef with a growing herd of 20, Pasture Raised Pork with 2 sows and a boar that suppy us with about 40 piglets a year. We seasonally produce Pasture Raised Chicken and Turkey plus have a 1 1/2 acre market garden. Tricia and Matt along with their teenage son Cam are the farmers. Tricia and Cam are on the farm full time while Matt has a full time off farm job as a mechanic until the farm is profitable enough to replace that income. We started out on a 26 acre homestead with a simple goal of raising food for ourselves and returning the land to productivity. We built our house in part of an old dairy barn, had a massive vegetable garden and eventually added on 2 beef cattle to graze the grass and supply us with beef, a dozen hens for eggs and a jersey family milk cow. A few years later we managed to buy a small herd of 11 beef cattle from a local family and started selling grass fed beef, expanded the egg enterprise to 120 hens, raised a few meat chickens and sold some, raised a couple of pigs and sold the extra meat, raised a dozen turkeys for Thanksgiving and sold them as well. Every year we would grow just a little bit more as we could afford to and we sold out of all we could produce by fall. In 2010 after 17 years there and 8 years as a farm we had outgrown our 26 acres. We tried buying or leasing more farm land but found we couldn't afford the high farmland prices in the area so we made the difficult decision to sell farm and use that money to finance a downpayment on a new farm. We've been here 3 years this coming July and last year added a 1 1/2 acre market garden to supply the community with fresh vegetables, started making soap with the beef tallow and pork lard from our livestock and started a small maple syrup enterprise. We harvest wood from our land that Cam has been turning into furniture to sell and have plans for future cabins in our woods for on farm visitors. The majority of our sales are done on the farm at our simple farm store which was an old garage we are working on renovating. We salvaged a shed that was attached to a silo we had torn down and Cam turned it into a small rustic roadside stand for self serve summer vegetable sales.
Rock House Farm is located at the foothills of the Appalachian Mountains in Burke county near Morganton in Western North Carolina (NC). Set in rolling hill old growth forests and large pastures with scenic rivers on two borders, our farm produces Premium Wagyu Beef, Forest-raised heritage pork, French Heritage Lamb, and Pastured Poultry. We manage our farm holistically with management intensive grazing while intertwining permaculture principals. Our focus is on the soil and we truly believe that healthy soil gives rise to healthy plants and animals and thus healthy people. The farm uses 250 acres of the 400 acres it sits on while the remaining acreage is in wildlife habitat and riparian buffer zones. The farm is run by the farm manager, a part-time assistant, and typically two seasonal interns. The farm owner, when not busy designing and building furniture, is also out at the farm getting things done. Since the new manager began in May of 2013, the farm has been on a quest to break-even. We believe that a third of the sustainability triad is economic viability and with the help of a lift, we will be able to install some more cost and time saving infrastructure. We simply want to continue providing delicious, all-natural meats to the community and region.
Lensmire Family Farm consists of 74 dairy cows and 72 heifers. We have Holstein, Jersey and Swiss animals that are rotationally grazed and supplemented with hydroponically grown wheat grass.
Genna-rations Farm (Formerly Sandy Creek Alpacas) is run by myself, Tacha, and my husband, John Gennarino, in a small farming community near the shores of Lake Ontario between Rochester and Buffalo, NY. We are both first generation farmers who still, for the time being, have full time commitments to our "day jobs". Tacha works from home and John works in the City (Rochester). We employ three herders (Australian Shepherds), three mousers (our farm cats), and a chicken patrol that keep our pastures free from parasites. In addition to the farm and our day jobs, we also run a small marketing company that focuses on the needs of the small and family farm. We purchased our 20-acre farm when we fell in love with alpacas. We thought we would become a small-scale, niche fiber farm. However, those fuzzy little faces turned out to be a gateway drug to an insatiable need to farm. We are now coming up on our 11-year anniversary and we have started to establish the groundwork for our farm's future. We currently process our fiber to sell all types of natural products in our onsite farm store. We also sell our organically grown garlic as well as products for local farmers who do not want to have their own stores. We are currently gearing up to produce vinifera wines, heirloom apples for eating and cider, and produce for a CSA. The next phase in our business plan is to make our farm become a place where the public can gather for small events and special occasions. In the near future, we would like to offer educational classes about all aspects of farming and our operations to students of all ages (we currently offer these free of charge educational tours to children's groups, the ARC or Orleans County, and senior living facilities). Eventually, we would like to add a farm retreat to allow for overnight guests to the farm. We believe a farm should be shared with the community and enjoy the warm, fuzzy feeling we get when visitors come to the farm.
Though raised on a dairy farm, it wasn't until managing a potato farm that Joe realized a love of potato harvesting, apple tree trimming, and all things related to tractor mechanics. He built Healthway Farms into a small and diverse farm that encompasses 34 acres of rocky soil in Ulster Co., NY. Joe & his wife Rhonda are both familiar friendly faces at farmers markets from NYC to Albany. Healthway also has two year-round farm employees--Farm Manager Sam & Office Manager Steph, who help to keep things running smoothly.
We, April and Rob Fix, along with our two little girls, raise pastured chickens, pigs, and cattle on 28 shaley, hillside acres in Eastern Pennsylvania. We farm in a way that provides nourishing food for people, heals the land, and respects the lives of the animals we raise. This year, our multi-species grazing operation includes 40-50 pigs, 4500 broiler chickens, 150 turkeys, and 10 cattle. Our cattle are 100% grass-fed. In addition to forage, our pigs and chickens are fed local, organically raised, non-GMO grain. All or our animals are raised outside on fresh pasture or in the forest (pigs). We raise Tamworth and Large Black Heritage breed pigs, as they thrive in the forest and field and are known for their excellent flavor. We raise Cornish Cross broilers, and are also experimenting with Kosher King Heritage broilers. Our microherd of cattle includes Jersey and Rotakawa Devon stock. We have found the crosses to be an excellent dual-purpose breed. Our small family farm employs a part-time poultry processing and packaging crew of 4, one full-time apprentice, and one part-time farmhand. We direct market nearly all of our products to consumers through partnerships with area vegetable CSAs.
We are the fourth generation farmers to own and operate Burn Ayr Farm. We began our farming operation in 1999 raising specialty vegetables which were primarily sold to markets in New York City. We soon began to realize that there was a market need that we could supply locally. We began a road side sales business and then built a farm stand in which we now sell our products and those of other local farmers. We also take our products out to two farm markets weekly. In 2007 we expanded into the grass fed beef business. We researched and decided to raise Scottish Highland Cattle which are a lower fat beef and were a good match for our climate, geography and heritage. Recently the American Heart Association recognized several cuts of this heritage beef as being heart healthy. Our current herd is 23 strong. The farm consist of 149 acres. Part of the acreage is in a forest plan, part is pastured, part is hay land and part is used for vegetable production.Our goal is to use the land to it's potential and to be good stewards of the land which we own. My husband, two sons and myself are the caretakers of the farm.In addition to our family we have been able to support some seasonal employees.
CC Farm is a small farm that specializes in raising poultry and rabbits. We have 5 acres with the hope of an addition in the years to come. The farm was started in 2011 raising 700 cornish rock crosses and 40 rabbits and now in our past year raising 2,000 cornish rock crosses and 100 rabbits. We have grown to include thanksgiving turkeys, beef, and lamb. This is all possible with the help of my mother, father, and girlfriend.
Wright's Farm is a 453 acre family owned and operated farm located in Gardiner, NY. The farm has been continuously run and passed down over 5 generation’s, and currently has 3 generation’s working the farm everyday. In addition to the 6 family members, Wright’s Farm also employs 16 fulltime year round employees, 20 part time year round employees, and 20-25 seasonal workers during harvest. We grow 110,000 bushels of apples annually, and operate a commercial storage and packing facility. Our road side stand, Wright's Farm Market, is open year round and offers a variety of fresh homegrown produce seasonally, as well as a full line of value added products (jams, pickles, baked goods, etc.) all of which are made in house. Currently, we are in the process of building a farm brewery that follows the same theme of homegrown and homemade by using our own produce in the beer. We also grow cherries, peaches, plums, berries, some veggies, pumpkins and winter squash. Additionally, we raise both meat and layer chickens. And HOPS!
Brown cows, spotted pigs, and speckled chickens call Vanillen Dairy home. Sixty dairy cows share the 20 acres of pasture with 50 or so of their daughters. Most of them are Brown Swiss, and a portion of their high fat & protein milk is hand-made into artisan cheeses. Whey, a byproduct of cheese making, nourishes our small group of sows & their piglets, producing tasty pork. We market our cheeses, pork, & eggs via our on-farm store, local farmer’s markets, multi-farm CSAs, restaurants, and small retail outlets. We are positioning ourselves to develop and grow our wholesale markets, to increase the percentage of our milk that is marketed as a value-added product, which will in turn improve whole farm profitability. Currently, all of the roles required to keep the wheels turning, from midwife to milkmaid to cheese maker to salesperson, are accomplished by me and the man that is crazy enough to support me, but we look forward to providing an opportunity for an employee to join us in the business in the near future.
Maple Shade Farm is a heritage breed agri-tourism farm that promotes agriculture and buying local. Our historic farm is located in Delhi, the County seat of Delaware County New York. Maple Shade Farm consists of 209 acres and has a beautiful yellow barn and several outbuildings. Jay and Abby Wilson along with their three children raise a herd of 20 Berkshire pigs, 200 piglets, 200-400 broilers each season, and 60 turkeys each year for Thanksgiving. In the Fall we open our farm to the public for pumpkin picking, activity areas, a hay and corn maze and special events. School trips are given a tour, an agricultural lesson and meet the animals. Maple Shade Farm is home to a community festival the Jack-O-Lantern Jamboree and hosts a regional festival Taste of the Catskills with the focus being to bring tourists to the area, increasing awareness and sales of local agricultural and artisanal products.
After many years of helping friends grow their successful farms, I finally had the chance to start a market garden of my own. Abington Grown is located at We-Li-Kit Farm, a diverse family farm owned by the family of my Partner, Sam Rich. We manage 2.5 acres of no-spray produce using organic methods and materials. We are the main work force and also employ a herd of six draft horses, a pair of oxen, and some occasional help with big tasks from CSA members. Our current markets include farmers markets, a small CSA, and a small amount of wholesale to a food co-op. We also grow a few acres corn and spelt the feed the stock, and we help with much of the haying and maple sugar operation on the family farm.
We are a family run farm on a 123 acre piece of land that back in the early 1900's was a sheep farm...Fiber to Fiber! We have three generations involved in farm activities...either helping with the 37 alpacas, bringing the hay in off the fields, helping with the fiber or all of it.
Windcrest Farm is a 14 acre, USDA Certified Organic farm and greenhouse supplying market farmers and home gardeners with heirloom vegetable, flower, herb and fruit plants as well as growing fresh produce for local families, farmers markets and restaurants. In addition to growing specialty and hard-to-find plant varieties, Windcrest Farm conducts on-farm classes and educational tours, led by a Mary Roberts, former educator and lifelong gardener. Mary's husband Ray "McGiver" Tarlton has built the farm's greenhouse and farm buildings from recycled and repurposed materials. Seasonal employees, interns and family members plan, plant, pick and pack our products. The farm was established in 1978 and has operated commercially since 2003.
We are a small family farm located in The Mohawk Valley in Central New York. We have 7 greenhouses on 9 acres of land with 2 acres devoted to field crops and raised beds. My husband Bernie & I work the farm alone with occasional help from our children. We grow hydroponic lettuce year round for an area farm to table restaurant and hydroponic tomatoes for our Old Goat Salsa. We operate Three Goat Farm-CSA which this year will have 60 members as well as a Plant Start CSA every spring. We are one of only a few greenhouses in NYS to grow Hawaiian "baby" Ginger and Turmeric and the only ones, that we know of, growing it hydroponically.
Gaia’s Breath Farm is an organic farm located in Central, NY between the Catskill and Adirondack Mountain ranges at the top of a foothill. It is 265 acres with 90 acres of woods, 140 acres of pasture with the balance in ponds, wetlands, etc. We follow old world small scale styles of food production placing emphasis on our food gaining the terroir of the land. What we produce: Vegetables- We currently plant around 8 acres of various market vegetables; from arugula to Winter squash. All our vegetables are grown on a three year rotational cycle. Meats- We raise Mother’s milk fed only, pastured veal & heritage breed Large Black pork. All of our processing is done on-farm in true farmstead quality in our certified butcher’s shop.
Twin Brook Farms is a 7th generation family farm jointly managed for the last three years by husband and wife pair, Erik Roneker and Cassie Schweighofer. Twin Brook Farms is best classified as a hay and pastured livestock farm, though we do have a half acre in vegetable production, an apple orchard, and our own bee hives. We maintain over 700 acres of farmland with little to no external inputs. This means that our pastures and hayfields are fertilized with our own manure and compost and we never use pesticides or herbicides. We currently raise 30 head of beef cattle, 800 sheep and lambs, 20 goats, 40 hogs, and 100 or so free range chickens. We maintain all of our own breeding stock, many of which are purebred heritage breeds and heritage crosses. Our livestock are naturally raised with access to pasture all year round, with the small exception of some pigs which are housed in a barn on deep straw bedding. Over 95% of our livestock are direct marketed to consumers and we pride ourselves on supplying a high quality, great tasting product.
We are a small family-run goat dairy in Central Vermont. We milk 60 goats that rotationally graze on 30 acres of land we lease from neighbors. We make farmstead goat's milk caramel using only our own goat's milk. We have 8 full and part time employees.
The farm is 11 acres comprised of a mainly black walnut forest surrounding a few acres of open fields. I currently raise approximately 50 chickens and ducks for egg production and am getting turkeys and broiler chickens for the table very soon. I have a small herd of 6 Berkshire hogs that will be raised on pasture and finished using the Black walnuts that inundate the place every year making for some fine gourmet quality pork . There is a vegetable CSA with a wide assortment of offerings and a fruit orchard with apples , pears , peaches, and multiple types and varieties of berries. Ive basically done everything from clearing the land to the planning and planning the farm all myself and with occasional help from friends and family as well as wonderful knowledgeable mentors.
Dandelion Lane Farm is owned by Lee Lichtenwalner, a retired USAF military veteran with a 60% disability rating. Together with his wife of approaching 20 years, they operate a small produce & chicken/egg operation on 11 acres of land in Columbiana County, OH (Northeast Ohio). Their plans, already underway, include adding nearly 5200 sq feet of produce grown in two high tunnels, with another 1800+ sq feet grown outdoors in traditional gardens. They have selected a diverse list of over 100 varieties of heirloom produce of all types to be grown this year. They started with a small egg business in 2013 and have just added an additional 40 layers and 50 broilers, the latter to be sold as pastured, chemical free, whole chickens monthly.
The Ortensi Farm was historically a dairy farm. When we purchased the farm in 1997 it had been vacant for some time. The land base is 500 acres with 130 being wooded and managed for wildlife habitat as well as timber regrowth for future generations. There is 45 acres in permanent pasture and the remainder is cropland. Our mission is to leave the land healthier than when we started farming here. We raise Simmental cattle cow calf to finished stock and the current herd size is 50 moving towards 200 cattle. We also raise pastured turkey for Thanksgiving and the current annual flock size is 150 growing towards 500, we raise pastured chickens current annual flock size is 150 and no growth will occur in the future. Each growing season we raise a few pastured pigs and sheep to feed the family as well as any volunteers living with us in our farm house through the WWOOF USA program. There is also a small garden tended to each year to support ourselves and any volunteers. The grain grown and harvested on our farm feeds all of the turkeys, chickens, and pigs raised here annually as well as sold to other local organic farmers to support their livestock and the excess is sold to a local grain company. The past year we were honored with the conservation farmer of the year. We have been working hard with our local extension agencies to help us increase soil health through sustainable rotational cropping systems which includes adding in cover crops. We are moving towards a diverse multi-specie cover cropping system in the upcoming growing season. All forages grown on our farm feed our current livestock as well as our local organic community of farmer friends.
Hunt Homestead Farm is a small Permaculture based farm nestled on 7 acres in the rolling hills of Hunterdon County. We combine the benefits of rotational grazing with the growing of fruits, nuts, berries, and annual vegetables. We currently have no outside employees, only my wife and myself work on the farm. This year we plan on expanding our laying flock as well as adding a pastured broiler enterprise to our farm.
Full and By Farm is beginning its sixth year of operation as a diversified CSA farm at the edge of the Adirondack Mountains in beautiful Essex, New York. We produce vegetables, grains, dried beans, pasture-raised beef, pork, and eggs, and maple syrup for approximately 80 community members with the help of our two draft horses Rosa and Lightning. When we moved to this abandoned farm in 2009, the pastures were overgrown, rutted and compacted from heavy machinery, the historic barns were sagging in disrepair, and there was no place to live on the property. In the last five years we have come a long way towards restoring the farm to its former glory: slowly transforming shrubby acres into productive hay and vegetable fields, installing permanent fencing and water systems, restoring the barns and outbuildings, and renovating the old silo into a three story living space. We have found great joy in feeding our community and restoring both the land and buildings that we are privileged to call home. Full and By Farm operates on just over 100 acres and this summer is home to 75 laying hens, 24 head of cattle, 6 pigs, 2 draft horses, 2 farm owners (Sara and James), and 1 full time employee.
9 Miles East Farm is dedicated to making it easy for busy people to enjoy local food. The 11-acre farm is located in Northumberland, NY, which is (surprise) nine miles east of Saratoga Springs. The farm is run by the Sacks family and employs three people year round and an additional three part-time people during the busy summer and fall seasons.
Majestic Farm is owned and operated by Sara and Brett Budde and our children Walker and Rocket. We own 16 acres of forest and pasture and lease 20 acres of pasture. We have a diversified meat operation raising Heritage Pork, lamb and poultry. We raise all of our livestock without the use of added hormones, unnecessary medications and with all season access to the out of doors. We utilize rotating pastures and forestland working with the landscape of our area.
Herbal Revolution is based in beautiful mid-coast Maine where I organically-raise herbs in my garden and ethically wild gather from pristine places in the state of Maine. I offer great respect to the plants that I work with and currently grow about 30 different medicinal plants on less then an acre that I rent. Herbal Revolution products are made in small batches to ensure the integrity and quality of the herbs that are being used. Every step in the process is taken with great care and respect. I make elixirs, tinctures, tea blends, oils and body products. I live with my partner Gus, our dog Wilco and cat Battlecat. Gus helps me out with mushroom wild gathering, builds the displays and helps me at events along with other family members.
Tom and I have been growing high quality produce, cut flowers and annual plants on about 2 1/2 acres of our tiny farm for 24 years. We do all of the work ourselves, save the work our three dear, (grown) children and friends contribute during peak season. Using only the occasional help of family and friends keeps us very disciplined. Our vegetable specialties include tomatoes, potatoes, onions and garlic and a few others. Cut flowers include lisianthus, eucalyptus, greenery,sunflowers, and many other unusual varieties. Begonias and tuberous begonias are our main potted plant specialty. We market our products at our farm stand and at the Great Barrington Farmers' Market in Great Barrington, MA. We are founding members there and have been active members on that steering committee for more years than not. We have gotten this far by farming to the mantra "don't get any bigger till you can't get any better". That said, we did buy a bit more than 4 acres last year. Only one mile away, nice, flat soil, beautiful river. We didn't want to grow more really, just grow better, treat the land better and ourselves at the same time. Now, we are buying part of the old farm directly across the stream from our new land. The parcel includes farmhouse, garage, 8.8 acres of flat meadow and a pond and the other side of the stream. It also includes a large Dutch Barn from the 1820's. It has had a very full and hard life and desperately needs some attention to stabilize, save and restore it. This is uniquely suited for us as it is one mile from our main farm, across the stream from our new parcel and has the potential for four living units between the garage and house. We currently have only rudimentary sheds for our tractors, market vehicles and processing areas. The barn can accommodate all those things and a barn dance too! We have already secured our financing and have begun clean up of the existing buildings and land. We are very excited about this project!
John is a full time farmer and I am an 8th grade science teacher with hopes of being on the farm full time soon. John and I have owned Coppal House Farm for the last 25 years, but it has had the most growth in the last 10 years after our transition from Stratham to Lee, NH with only 10 sheep, 3 draft horses and 78 acres of farmland. Through leasing, the tillable acreage has increased by 100 acres, which has greatly diversified the crops grown. The ewe flock has reached 55 and is still growing. We raise 25-30 hogs a year, 1000 meat chickens, and currently house 600 laying hens. There are still 3 draft horses that perform a great deal of the tillage work required on the farm, as well as give wagon and sleigh rides in the off seasons. The first year we owned the farm in Lee we opened an educationally themed corn maze in the fall. It has flourished since and many family members, from sisters and aunts to nieces and nephews, come in the fall season to help with the harvest and attend to the bustling farm stand. Being in an area that is saturated with small family farms, we wanted our customers to distinguish us from the others. The meat business was starting to take off, and with the price of corn and bagged feed going up, a change needed to be made. We made the decision to grow as much of the feed for the livestock as possible on the land we have. That meant fulfilling all of the nutritional requirements necessary for a diversified set of livestock. We started growing more feed corn, non-GMO canola and sunflowers. The heightened quality of the meat that we now produce was more than we ever could have expected. In addition, the canola and sunflowers became a crop that we could not only feed to the livestock but we could also press for food grade cooking oils. That started a whole new product line that we are currently growing and pursuing. The desire in our area to have locally produced oils and the demand that we have seen has been astounding. We have teamed up with a large vegetable producer’s CSA to complement them with a selection of our pork, lamb, roasters, eggs, and oils. We attend local farmers’ markets, but would like to pursue a three season farm store at our farm. With increased production of canola and sunflowers, we are on the cusp of breaking into the wholesale cooking oil market with local independent grocery stores and restaurants. We could not do all of this alone. Our trusted employees include one full time, 2 year round part time, and seasonal help as needs arise.
Two years ago, we used our savings to plant just over one acre of blueberries and some blackberries on family land. Parents, grandparents, nieces, nephews, siblings, and friends are all helping to make our dream of operating a pick-your-own farm a reality. In the future, we hope to expand our farm and offer educational opportunities for families and schools.
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 (3 years old) and Elias (11 months 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 heritage, pasture-raised turkeys. We sell most of what we grow direct to the people who eat our food. Much of that is through our Farm Share programs, also known as Community Supported Agriculture, or CSA. We sell some wholesale vegetables and grain, as well.
Vilicus Farms is a first generation, organic, dryland crop farm in northern Hill County, Montana. After saving for 20 years and building reputable careers in organic certification and sustainability, Doug Crabtree and Anna Jones-Crabtree enacted their dream, purchased land and started farming. Vilicus Farms grows a diverse array of heirloom and specialty grains, pulses, oilseeds and broadleaf crops. Since 2009, Vilicus has grown from a 1,240-acre organic farm to a 3,800-acre organic farming operation that is both creating new farmers and stewarding farmland across multiple counties in the northern plains of Montana. Although the acreage might lead one to believe Vilicus is a large-scale farm, the reality is that it represents “ag in the middle.” 'Ag in the middle farms' are often overlooked—they aren’t urban vegetable production farms, and they aren’t industrial ag. They serve as the backbone for the culture of rural American. Beyond the 5 year, highly diverse cropping system Vilicus has a strong commitment to supporting new beginning farmers in the northern Great Plains ecosystem. In 2013 Doug and Anna launched a multi-year beginning farmer apprenticeship program, giving young professionals committed to organic agriculture an opportunity to work with and learn from them at Vilicus. For the 2014 season the Vilicus staff includes two apprentices, and several part time crewmembers. Friends and family are regular “farm campers” who also support field operations during the growing season. Vilicus Farms is like no other farm in the Northern Great Plains.
When visiting Hill Top Jerseys, it is easy to see how its name came about. At the highest point on the farm, a person can see 4 miles on a clear day and it is one of the highest points in the Westford area. It is a 4th generation farm, it has been in the family since 1909, consisting of 117 acres. It is a registered jersey farm, with 40 cows and 35 replacement heifers. The farm was purchased from my grandmother in 1996 and I run it by myself.
Mulligan Creek Acres, while never officially named until 2012, started in 1928 when Paul Mulligan and his future bride, Beatrice Regan emigrated from Ireland via England. Once married and citizens, they left Brooklyn and moved to upstate New York settling on 35 pastoral acres in the hamlet of Sprakers where they grew and produced food for their family. Passing from Paul and Beatrice to their daughter Ann and her husband, Ancel Collins, they raised their family and expanded to raise beef cattle, pigs and sheep for sale. Agricultural pursuits ceased in the 1990′s due to health reasons. In 2012, the farm then passed to their son, Ancel Collins, Jr. and Tanya Moyer. Ancel, a mason by trade and Tanya, a health care project administrator looked to once again revive farming activities on the land. Ancel continues to work construction while Tanya has taken on the responsibility of developing and managing the farm.
Green Dog Farm is owned by Karl Talbot and his wife Dana. Prior to owning Green Dog Farm, Karl was teaching Special Education and Dana was working in high end fashion in Minneapolis. Looking for a change of pace and the meaning of life, they moved to Fort Collins. Dana pursued her love of massage and yoga and Karl pursued his interest in agriculture and the CSA model. Karl began working with many of the local nurseries, farms, and CSAs to learn more about the local movement and growing practices. In 2012 with experience in greenhouses, working in the fields, and the administrative duties of running a CSA Karl decided to start Green Dog Farm CSA. Karl joined with his friend Arnold Napoleon (AKA Nap) and turned a few rows of potatoes into a neighborhood CSA. One week before the first distribution Nap passed away. With the support of Nap's wife Hetty, Karl continued farming on the land. In 2013 the CSA added a new location at 2601 West Elizabeth Street and the membership was able to double. That summer, Dana and Karl were delighted to welcome their new son Milo into the world. In 2014 membership will continue to grow by working with other local organic farmers and producers to provide the first multifarm CSA in Fort Collins.
We are a 17 acre small family run farm located on a back road in a small rural town in Otsego County. For 30 years we have bred, raised and kept about 30 Percheron draft horses that are versatile enough that we have used for farm work and shown at fairs all while continually working full time jobs. Our 4 children have all grown and moved on to fulfill their life dreams. We have wondered for years what we could do to make an income and stay on the small little slice of Heaven on Earth that we live on and love instead of working full time at our jobs. After exploring many different options we made a decision that left our family members shaking their heads in disbelief! In January 2013 we bought our first East Fresian Dairy ewe lambs. Over the winter of 2013 we ended up purchasing 140 ewe lambs from as far away as Virginia for our dream of milking dairy sheep. We spent the last year wondering what we had gotten ourselves into with all of the extra expenses we had incurred feeding and vet care for our new flock. We spent the cold winter months putting an addition on our barn for a dairy parlor and milk house in anticipation of the upcoming lambing season. We can now proudly say that after months of hard work we have officially become Otsego Counties first dairy sheep operation and in March 2014 we shipped our first load of milk to a local cheese and yogurt producing company. This has been very time consuming for us as we continue to work at our outside jobs!
Wild Miller Farm is operated by Joel and Annalisa Wild Miller. Other staff include our 17 month old daughter Ayla (official rock picker) and our team of four year old, Suffolk Punch draft horses. We purchased these two half brothers when they were 8 months old. Since then we have been training them to become the solid and steady farm team that is now the traction power for our whole farm. We have been operating as the Wild Miller Gardens for the past 5 years on family land in the seacoast of NH. This spring we are making the transition of moving our operation to our own 80 acre farm in Palermo, ME
We are heading into our 5th season as co-owners and stewards of Hilltop Community Farm LLC, a diversified CSA (Community Supported Agriculture) and young orchard in La Valle, WI. We specialize in perennial fruits and herbs with a focus on agroforestry practices to supply our members and community with unique varieties of Midwest fruits. We grow about 100 varieties of vegetables, representing 40 or more species, in addition to 34 culinary and medicinal herbs. We also cultivate grapes, red raspberries, apples, pears, hardy kiwi, ginseng, and hops, and are expanding our orchards and brambles, using agroforestry practices, to include peaches and plums as well as lesser-known fruits such as aronia, saskatoons, elderberries, quince, currants and honeberry. These fruits are high yielding, grower friendly, and have exceptional nutritional value. Our farm consists of 59 acres of which just under an acre is dedicated to our CSA production. We've transitioned one acre to a mixed fruit orchard integrating agroforestry practices such as forest garden guilds, windbreaks, and alleycropping. For our orchard we replicated 23 food forests in four different planting strips. The bulk of our planting was done in 2010, since then we continue to tweak and try to find the optimal mix of understory and groundcover plantings. We host events and workshops to connect farmers and eaters to where and how their food and fruit is grown and are working on developing a farm stay business to add value to our CSA and fruit products. We love learning with others and have hosted workshops and farmer to farmer gatherings on our farm in Wisconsin, and have traveled on farmer delegations to Senegal, Nicaragua, Zambia and recently Argentina through Erin's participation on the Women in Agriculture committee with the World Farmer Organization. We are growing our capacity as a family run farm to have product/services available year round while building relationships with growers and eaters at home and abroad. .
The New Urban Farmers is a farming based non-profit in RI and southeast MA. We focus on two major things: growing local food with organic practices for those who need it most: from low-income families to the elderly we believe that it is everyone's right to have good fresh food available to them. And we also focus on farm and gardening education, we want to make sure people have the knowledge to help grown food for themselves and their family. We want to raise the next generation of farmers. Here in New England we have a rich and deep history with agriculture, our group works to make sure that this living generation doesn't lose the love of farming and fresh farm food. We believe that learning to grow, eat and cook with fresh local food will help save our children and community members from suffering with preventable issues with diabetes, hypertension and obesity. We provide a space for this type of learning and exploration, all over RI and southeast MA we hope to have a community in-tune and enjoying nature. At NUF we say: The community that grows together - grows together.
Beany and Joanne Bode are the operators and owners of Bode's Moonlight Gardens. Our family raises vegetables on approximately 2 acres in North Central Iowa, and this year we are adding another 8 acres of pumpkins. We offer a weekly CSA delivery, plus enjoy seeing customers at the Kossuth County farmers market. We began the farm the same year we started our family, and both have grown by leaps and bounds in the past 10 years. This led us to name our farm Moonlight Gardens, as we always seem to be transplanting onions, tomatoes and other plants late at night when the kids are asleep, with the moon and headlamps guiding our way. Our three children, ages 4, 8 and 10 help in the garden when asked, but spend most of their time eating all the snap peas, strawberries and cherry tomatoes they can. Eating good food fresh from the garden is an experience we wish every kid could have!
Black Willow Pond Farm is owned by Carrie Edsall and aided by her two little farmers - ages 8 and 4, along with the occasional help of friends and family. The farm is 28 acres and focuses on intensive grazing management with the use of multi-species rotation with rabbit, sheep, laying hens, meat chickens and turkeys - and a few pigs for added fun! Utilizing multi-species grazing begins with our grazers - the 29 Katahdin Hair Sheep ewes. These girls act as our "mowers" here on the farm preparing the pastures for the poultry that follow them. Unlike most sheep farms, I choose to lamb later, in early May. I choose this management to allow my lambs to be born during warmer temperatures and on green grass. Momma's milk and lush pastures allow us to produce quality 100% grassfed lambs. During the 2013 season approximately 800 meat chickens and 175 turkeys were raised on pasture. I value the efficiency of the modern breeds but feel it is important to appreciate and respect the heritage varieties, therefore the farm raises Cornish Rock cross and heritage Red Cornish meat chickens as well as Broad-breasted white turkeys mixed in with some crazy Bourbon Red and Narraganset turkeys. The "clean-up" crew of my farm is the 100 plus laying hens who roam the fields in their egg-mobile. These hens act as our "insecticide" as they hunt for insects and scratch manure piles. The hens are last in my pasture rotation and provide beautiful, colorful eggs, inside and out! The rabbit barn includes 20 breeding meat does which in turn produce several hundred kits throughout the year, for a lean, high protein meat favored by our customers and restaurants. My goal and commitment here on the farm is to develop a natural and sustainable food production system that allows my family and those in and around the community an alternative to the foods that “make the news” in a negative way. I hope that in doing so, we will all be able to have more choices in the food that we consume, provide a wonderful environment full of respect for the animals I raise and live healthier off of the land that we have been given stewardship over.
Family is at the heart of everything we do on our 7th generation Jersey farm. Even the animals in our 40 cow dairy are treated as extended family, and have been grazing our 310 acre farm since our ancestors founded it in 1817. We are family owned and operated, with three generations all living under one roof and working together to do everything from raising our calves, to growing our crops, to milking our cows, to making our farmstead dairy products.
Quarry Hill Farm is a 300 Acre combination Dairy/Maple farm located in Jeffersonville, Vermont. My family and I have worked very hard over the past 10 years to rebuild the farming legacy that was passed down to us from as far back as 1818. We currently have a 15,000 tap sugarbush that is well established and steady. There is potential to grow, but we're happy at the level of work we can accomplish currently, and we want to put our resources into expanding our value added product line. We also have a 10 head registered Jersey herd that is entirely grass fed. Although this part of our business is young it has done amazingly well. I could add on other cows and grow more, but I feel that the quality of our milk will diminish and that's not what I want at all. This is completely family run. My 14 year old son does all of the milking, My 2 other sons do feeding and cleaning and I filter and bottle milk. We of course all help each other in the dairy barn as well as during sugaring time, but we have our jobs and love what we do. We've also begun to take advantage of agri-tourism opportunities. Quarry Hill Farm is less than 6 miles from Smuggler's Notch Resort and just 45 minutes from Jay Peak. We offer tours and taste testing on a daily basis. In addition we hold a Saturday Farmers Market and several bigger events during the year. We're fast becoming a place where the community gathers.
We are the second generation on the farm ,teaching the third. We started 9 years ago with 50 pails ,cooking outdoors. This year we are at approx. 1700 taps on 14 miles of pipeline. Last season we lost our rear flue pan due to a catastrophic failure. . We had to make a decision to spend a lot of money for a new set of syrup pans or pack it in and go out of business. We chose to stay in the game!! Our growing customer base has us continually looking at expanding our tap volume to be able to supply them with our NYS maple syrup. We sit on 140 acres of mountain side which is great for making syrup but does not have a lot of other open field crop potential.We do it because we love it and our customers love what we do!!
Our 30 acre farm in Exeter, RI was purchased by my wife Kara's grandparents, Betty and George Hemsley, in the 1950s. The Hemsleys raised a variety of different animals and crops over the years, and mainly focused on Christmas trees in their "twilight years". When Betty passed away in 2011, Kara and I were fortunate enough to be able to purchase the farm to keep it in the family and have been operating the farm ourselves for the past 4 years. Since that time we have continued to grow Christmas trees and have begun planting additional crops as well. At the same time we have also been growing and selling hops to local microbreweries and homebrewers. Last year we cleared a portion of our Christmas trees and will be planting additional hops at the farm this year in preparation for the opening of our farm brewery, Tilted Barn Brewery. We plan to use crops grown right on the farm in our beer, including hops, pumpkins, maple sugar, and spruce tips, among others. We also plan to source many ingredients from other RI farms including rye, barley, fruit, and honey.
Beginning in 1991, our market farm has been slowly coaxed out of rocky clay soil with help from countless volunteers, community members, and young people. Hoop houses, row covers and use of micro-climates all help to extend the short Montana growing season. Compost, crop rotations, thick mulch, cover crops, and worm bins help fertilize, control pests and increase the soil vitality. This soil vitality feeds herbs, hops, vegetables, and fruits which are mostly marketed within 5 miles of the farm. Our family, our volunteers, farmer’s market and CSA customers, farm dinners, local grocers and restaurants easily devour all the grub we grow.
Zilke Vegetable Farm is owned and operated by Tom and Vicki Zilke, second career farmers who are invested in growing sustainably, building relationships, and providing access to fresh, local, healthy foods in their communities. Tom, raised on a farm, is a graduate of Michigan State University and owned and operated a landscaping business for 30 years before returning to his roots in agriculture. Vicki, also a graduate of Michigan State University, is a Master Gardener, a pediatric nurse practitioner, and EHR (Electronic Health Record) software trainer and joined the farm full time in 2011. Together, we work 35 acres, selling our produce via CSA subscriptions, at our farm stand open 7 days a week May through October, and at farmers markets, particularly the Downtown Ypsilanti Farmers Market held twice weekly in a food desert. We have built mutually beneficial relationships with institutional buyers such as the University of Michigan and Domino’s Farms in Ann Arbor, where we offer lunch-hour farm markets for employees, and with local nonprofit groups. Multiple businesses and organizations have partnered with us to promote “Workplace Wellness” initiatives with delivery of CSAs and to develop the capacity to utilize an online ordering system to increase employee access to healthy foods. We have partnered with schools that are increasing local food in their cafeterias via Farm-to-School initiatives, and of course host school field trips for the youth in our community. Every portion of the business has grown, in some cases doubled, each year, and the demand continues to grow.
I purchased my 85 acre farm 20+ years ago. It had not been used as a farm for many years and was overgrown and dilapidated. Since then we have been able to reclaim the tillable land, install drainage, fencing, water lines, restore the 1850's barn, build a chicken coop and much more. We raise Belgian draft horses and mules, miniature donkeys, Pygmy goats, fainting goats, and chickens. There are also several cows and pot belly pigs. The farm now offers produce, pumpkins, a corn maze, wagon rides and much more. Without the help of family and friends none of this would be possible! They volunteer their time and energy without expecting anything in return...except, maybe getting fed!
Our 97 acre family farm is located in Western New York, about 30 miles east of Niagara Falls. We have between 100 and 200 Heritage Breed pigs on pasture at any one time on our farm. We strive to provide the best environment for our pigs; animal welfare is our goal. The pigs are raised outdoors, and allowed to forage all day long. We raise what is likely the rarest breed of swine in the US, the Gloucestershire Old Spots pig, along with another rare breed, the Tamworth. My wife and I, with our two sons, manage the farm and perform day to day tasks. We provide pork to many Western New York State restaurants, specialty grocery and directly to consumers at farmers markets. We also ship breeding stock across the US, and are thrilled to see the demand for delicious heritage breed pork increase; which will help bring back these wonderful rare breeds.
We farm a little more than an acre just outside of Sandpoint, Idaho. We grow un"certified" but beyond organic vegetable and flowers, as well as raise honeybees and meat birds in the most sustainable methods we can determine and execute. We annually host two on-farm apprentices who have the opportunity to experience and learn (and often teach US) about all aspects of farming.
The Neighborhood Farm is a collection of market gardens. In 2008 we started growing in five Needham, MA yards because we couldn’t find available farm land in the Boston suburbs. We wanted to grow local, healthy food for our community and we wanted to encourage others to do the same. However, the lack of undeveloped, reasonably priced land in the Boston suburbs forced us to think of a different way to farm. We were inspired by the victory gardens of WWII and felt that many market gardens might be the most practical way to bring a new “farm” to the suburbs. Homeowners lent us a portion of their yards and we used the space to grow vegetables, herbs and flowers – all without synthetic inputs of any kind. The number of sites and the logistics made us decide against pursuing organic certification. We had less than ¼ acre in production the first year, but managed to grow a lot of produce. Since then we’ve grown a lot – adding and subtracting gardens from year to year as our needs and our garden hosts’ lives changed. We also began leasing a field from The Trustees Of Reservations for our "giant garden". We now grow on about five and half acres and sell our produce at four local farmers’ markets, to restaurants, and through our Farmers’ Market CSA. We are committed to educating people about farming and gardening. We hope to inspire people to think about where their food comes from and to try growing some of their own. Even a tiny garden can grow a lot of food! Kate Canney and Jude Zmolek own The Neighborhood Farm and work with a crew of about 10 seasonal staff members each year. Kate was trained in sustainable agriculture, organic farming, and education. She is obsessed with heirloom tomatoes and can't stop trying new varieties. Jude started farming in 2009 and quickly began growing dozens of heirloom garlics and an assortment of the hottest peppers in the world. Between them, they select a huge variety of unusual produce to grow each year. This season we will grow more than 40 varieties of garlic, 75 varieties of tomatoes, dozens of kinds of sweet and hot peppers, and countless other unusual vegetables alongside the tried and true favorites.
Grow Compost of Vermont was born of a desire to live in closer harmony with the cycles of nature, to connect with our community and to respond to the great environmental issues of soil health, food injustice and organic practices. We are a space that nurtures microbial life. We respond to the needs of food insecurity, organic material stewardship, food production and educating new farmers in organic best practices. Grow Compost creates 5000 cubic yards of exceptional compost per year, raises Romney Sheep, Heirloom chickens, llamas, bees and pigs. Our high tunnels serve as communal education spaces - teaching new farmers the cycle of organic systems, aggregating resources and growing with issues of quality and justice.
We currently graze a herd of 30 heifers, some beefers and pigs on our 106 acre farm. We added a creamery in 2011 where we make our "cow to cone" gelato using only NY small farm fruits, honey and our very own maple. We tap 1300 trees for our Tree Juice Maple Syrup which we make in our wood fired evaporator. We also grow some grain for NY distilleries. Currently, the farm and creamery are our full time jobs. Family members assist during the summer season.
Hi! I've been researching and growing shiitake since I was 10 years old. Since graduating college 5 years ago, I've started a commercial log grown shiitake farm on forested family property in the beautiful Mad River Valley of Vermont. This is Dana Forest Farm. Our farm is based on the principles of responsible land use, sustainable forest management, minimal petroleum use, and ecological balance. We are certified organic, are part of the expanding Vermont Fresh network, and serve direct markets in the local area. We support local business who in turn support us. We manage approximately 60 acres of forest and have about 1 acre used specifically for the production of shiitake. Our site is both a commercial farm as well as a research site. In the last four years, we've partnered with Cornell university, University of Vermont, and cooperative extensions and have trained over 400 farmers throughout the northeast how to manage and integrate shiitake production within existing farm and forest applications.
Pleasant View Harvest rents 7 acres of land and has been in operation since 2012. We have 2 employees.
ThunderCrest Farm is a quickly growing seasonal family farm. We produce vegetables and fruits, as well as jams, jellies, baked goods and crafts. The majority of our sales come from local farmers markets, as well as at the home farm, where we have a sales greenhouse and farm stand. Our family consists of three of us, and during fall harvest we bring in additional help. The home farm is almost 3 acres, and we rent 20 tillable acres on another farm for our major production of beans, which we machine harvest, squash, peppers and tomato's. We are expanding into high tunnel growing to expand our growing and sales season.
We are a small, family run grass based beef operation in Upstate NY. We rotationally graze 30-45 head of red angus on 70 acres from the May until November. Recently, Erin's brother has come back to the farm and has shown an interest in expanding the business to other meats including pastured chicken and lamb. He is training to be a butcher which will be a huge bonus to the operation.
Hi! We are Khaiti and Andrew French, Living the Dream on 39 acres in Western Wisconsin. Our focus is on high welfare, ethically raised pastured poultry and pigs. We are working with the fertility and natural behaviors of our animals to develop unique and ecologically beneficial permaculture systems, as well as feed people amazing local food. We sell to our customers through a CSA and also sell eggs through our local natural foods co-ops. Neither of us grew up on farms, so we've been bootstrapping it!
Everblossom is a Certified Organic produce operation that I founded 11 years ago on what was my grandfather's farm. I'm a fourth generation farmer, and my father and I happily work side by side in our separate entities. I use about 15 acres of the 190-acre farm to grow premium produce for my community sold via CSA, farmers' markets, restaurants, and grocers. Economic and environmental sustainability are my main concerns regarding the methods I employ. Everblossom provides jobs year round - 3 positions throughout the spring and winter and up to 8 positions during the summer and fall. Our CSA goals for this year are 170 families in the summer and 80 in the winter. I've also been accepted to 2 new farmers' markets totaling 5 for this season. We are an integral part of our winter farmers' markets as we're the only vendors able to provide fresh, local greens all winter from our passive solar hoop houses. My family helps out in several ways: Dad lends equipment occasionally and more often than I'd like to admit, pulls our truck out of the mud; Mom delivers to one of our CSA locations and a natural food store, and helps to take care of my baby girl; my sister created a recipe blog to help CSA members use their veggies; my husband works off the farm but is a major player in helping with budgeting, planning expansion, hiring, construction, and general morale maintenance; and my A1 farm helper, a retired programmer, has volunteered time here at the farm for 6 years doing everything from caring for my baby to weeding and mulching the berries. We have quite a team even without our seasonal employees!
Welcome to our farm. My wife and I started it in May of 2010 after an illness forced me out of my career of ten years. Our farm is very small with just three and a half acres, but is home to three chickens, six ducks, and soon to be twelve chicken chicks. My wife knows them by breed, I call them chickens and ducks. We also have ten very productive apple trees. The very end of the property I let over grow and a family of white tail deer have made it there home. There is also a family of a very rare New York State bird that chose to live here also. Like I said, it is small but my wife, three kids, and myself call it home.
We live in one of the prettiest parts of The Garden State, Ontop of a Mt named Schooleys Mt , we live in a 200 year old farm house, that was once a chicken and dairy farm with over 100 acres, but through the many years land was sold off, and we have the last 10 remaning Acres. We live with 30 Alpacas, 3 llamas, Angora and cashmere goats, a flock of free range organic chickens, our four dogs, and four cats, and most recently two orphaned baby deer. Just my husband and I run the farm, with some help from the local teenagers from town.
There are about 40 acres of land and a dandy large barn. Typically there are several dozen hogs at any one time. This is the northern most hog farm known to exist. Winters are grueling. This application is being submitted by Yukon John on behalf of Loretta Tonoia; she is not able to function with internet correspondences. Please Call her directly for a phone interview at 907-895-1918. I can be reached at the email and phone # on this application.
Hickory Gardens is a 5 acre farm just outside of Springfield, MO. A little over 4 years ago Kirk Erickson decided to do something useful with his almost 100 year old former dairy farm and discovered that fresh, naturally grown produce is virtually unavailable to people in need, especially those using food pantries to meet their family's needs. Hickory Gardens is a not for profit garden donating 1/2 of all its produce to local food pantries to go directly to those in need. Produce not donated is sold to local natural food stores and restaurants to help pay for the expenses of the garden. Hickory Gardens has no paid employees. The majority of the work is done by Kirk Erickson and his wife Renee, who are both employed full time outside of the farm, as well as volunteers.
Our farm is located in the beautiful rolling hills of Otsego County We have 239 acres of divine beauty, pastures, hay fields, an old charming apple orchard, springs all over, a swampy area, that we keep wild and a creek that runs most of the year. To complement this picture, there is an old farm house, part of which is stone and a menagerie of animals that complement and enhance the landscape. Our land is certified organic, and we are in the process of becoming certified biodynamic by Demeter.
Enter farm description.We are a boutique veg and flower farm in East Hampton NY. Little Dog Farm has 10 acres of which 6 are currently being farmed with all produce sold at our road side farm stand. Entering our second growing season we grow 100% naturally using organic seeds and no chemicals or pestisides. Our goal is being organically certified after next season. Right now we are a small family operation with John being the primary farmer, harvester, field hand, and market worker although I have great help and support from my family and friends, Marsha and Peter, Peter and Hiau.
Buckle Farm is a midsize vegetable and fruit farm located in Md-coast Maine. We deliver to Portland Me, and Boston MA. My farm consist of 20 acres of mixed vegetables, 4 acres of orchard, greenhouses and a cider press. In 2015 I plan to include more lease land and a certified organic blue berry farm. Buckle Farm will employ 3 people and a farmer (owner) full time in 2014. Trying to support a living wage and lifestyle for all involved in the farm.
For over 100 years we have brought Western NY the finest local agricultural products from our New York Ag&Mkt and USDA Bone Fide farm. Our family started the first grange and co-op in the area, and I guess you can say we have been hooked ever since! Currently the family owned and operated farm is owned by Stacey and her mother Lynne with day to day operations help from her Great Uncle Winston Prudom and periodically neighbors. Here at Prudom Farms we also pride ourselves on promoting and educating our customers on local food and business, natural growing methods, as well as the locavore movement. We now grow a wide variety of produce on over 100 acres using integrated pest management so we can bring our customers great all-natural produce, dry goods and livestock at a reasonable price. We also raise approximately 30 head of Hereford cattle, 40 Corriedale sheep as well as Yorkshire pigs, goats, heritage chickens and geese. We also still co-op with neighboring like-minded farms to bring our customers dairy and other value added products. We try to do as many charity events outside our regular market schedule as possible and during the off season we do educational events for children on IPM and the job of livestock on the farm. We love to educate the public about farming and food.
I produce high quality maple syrup on a 12 acre sugar bush averaging 50-60 gallons of syrup per year. I currently have 260 taps and a 2 x 10' evaporator and sell my product locally, at a consignment craft store by mail and special order. During the height of the season, I have assistance from my mom, dad, brother and dog for the long days boiling sap to syrup.
“The farm” was purchased by my great-grandfather around 1910. My grandfather, Charles Sorenson, born 1914, lived on the farm his entire life except for some time around WWII and the cumulative years from spending 25 winters AirStreaming in the south. He married my grandmother (Lois Miller) in 1950, and they lived together until they both passed in 2010. They farmed until the mid-1970s, when they retired. My mother (Cindy) and my father (Chuck) moved to the farm in 1980, and farmed until 1985. Since 1986 (-) the land has been rented out to a farmer living a mile down the road. In the fall of 2013, I began making preparations to utilize some land to produce vegetables. I went to an auction, bought a small plow and disc, and prepared our two-acre hayfield for a fall cover crop of winter rye. And that is where the journey… continues! (I can’t really say ‘where the journey begins’ since the farm has been around for a century, and my own journey began off-farm…)
Fiori di Fenice is a small greenhouse operation on the banks of the Susquehana river. About an hour or so 'downstream' from B. 1802. We grow cut flowers that include Oriental lilies year round, extraordinary tulips and hyacinth from January through May, amaryllis and delphinium seasonally. We currently sell in the Union Square Greenmarket on Saturdays.
Browder's Birds Poultry Farm specializes in raising certified organic meat chickens and egg laying chickens. We do our very best to farm sustainably, organically, and as good stewards of the animals and land. Inspired by Michael Pollan's "The Omnivore's Dilemma", Holly and Chris Browder left New York City to launch their pastured poultry farm in 2010 when they signed a lease for 5 acre parcel of preserved farmland on which to raise 1,000 meat birds. At the close of 2012, we purchased our new 16-acre farm and home. We raise two breeds of meat chickens, the white broiler (Cornish Cross) and the red broiler (similar to a Freedom Ranger), a slower growing, darker meat chicken. Our Certified Organic flock of Rhode Island Red layers produce upwards of 20 dozen eggs a day. In addition to chicken, we also raise a flock of heritage Cotswold sheep for wool and meat. Holly and Chris both work on the farm full-time supported by two farm apprentices every season.
With occasional help from our daughter, my husband and I have a small herd of alpacas and a growing herd of Angora rabbits! We have 9 acres in the beautiful farming community of Westford, New York.
Nestled in the beautiful hills of Schoharie County, Hessian Hill Farm is a 350 acre farm. Settled in 1964, The Goblet Family will be celebrating the 50th anniversary of their four generation operation. Lois and Jim Goblet settled just down the road from Jim’s childhood home, on the farm his parents started. Focused on sheep and beef from the very beginning, livestock production is still a main focus for us. All four of the Goblet children have a passion for agriculture and plans for expansion of our farm. Along with the expansion of our Southdown sheep flock and Shorthorn cattle herd, a wonderful addition of a greenhouse and high tunnel greenhouse helped to broaden and diversify our family business. Equine have also been added, offering horse and cart rides and horse rides for special events and parties. Opening our doors to visitors during every season, we pride ourselves on educating anyone interested in learning more about our operation or agriculture in general.
We cultivate 2 acres of land to feed 150 CSA members with 3 full time employees and 1 part time. We also raise 150 meat chickens each year along with 20 turkeys and 100 egg laying hens. Our CSA pick ups at our farm and are a time to share the farm with our members in an event style pick up. We are also in the process of leasing 10 more acres next to us to start rotational pasture raised pork and egg laying hens. Along with an acre of veggies for this year.
Welcome Stock Guernseys continues a long family legacy of raising quality Registered Guernseys. Our first Guernsey was purchased in 2001 and today our farm consists of about 40 Guernseys on 86 acres. The farm consists of a twelve stall flat barn parlor, a milk house and an office. Our cows are currently housed outside year round. This started as 4H and FFA projects for our children and has blossomed into a small dairy business. Today, all three children are in college and planning to pursue a career in an agricultural field.
Green Dirt Farm is a small, women owned and operated sheep dairy and creamery. Our cheeses and yogurts are made using the milk from our 200 grass-fed, gently raised ewes. These cheeses are handcrafted on our farm using traditional old world methods that produce a unique richness and depth of flavor. The diverse grasses of our 250 acre pastures flavor our ewe's milk with hints of clover, legumes and flowers. The flavors in our milk change as the pastures grow, creating cheeses that uniquely reflect our farm and the changing seasons. In 2009, 2010, 2012 and 2013 our cheeses were recognized for their outstanding quality and flavor at the American Cheese Society's annual competition. Because of our farming practices and philosophies, our farm has undergone and passed a strict audit by Animal Welfare Approved. Animal Welfare Approved farms allow animals to behave naturally and socialize freely. On our farm, you will see animals living comfortably, with plenty of room to romp outside, eating the foods that are best for their bodies.
1.5 acres near the mouth of the Columbia River. We grow all year using high tunnels and greenhouses. Farm store and CSA plus active WWOOF and intern opportunities. 125 young adults trained in sustainable living in the past 10 years.
Our small farm is comprised of 82 acres with 60 in pasture and the balance in woods. Our land was formerly an organic apple and pear orchard, which my wife and I continue to operate and maintain. We also grow raspberries, grapes, and many vegetables from our diversified market garden. We raise hens for eggs as well as meat chickens. All of our livestock are pasture raised, and we hope to add pigs, sheep, and cattle as funds become available.
A small but expanding rabbitry located in the Carolina Foothills. I raise quality meat rabbits. I raise 3 different breeds of rabbits. I currently have over 20 breeders and plan to expand. My breeders are located at my home farm, while the growouts are raised at my sons farm, weather permitting. I run the rabbitry mostly by myself, but my son helps when needed.
We currently own 4 acres and have a land contract for an additional 11. We currently have 25 goats (Nigerian Dwarf and Nubian, and will be adding Mini-Nubians shortly, 5 breeding rabbits, over 25 chickens, pigs, 3 cats and our great Pyrenees Ruger. Currently, I am a stay at home mom to two beautiful children. Landon my 4 year old son helps sometimes feed and water the animals. I also have a 9 month old daughter. My husband works around 60-70 hours a week so that I can stay home, so I tend to all of the farm chores during the week by myself.
Trogg's Hollow is a family-owned and run farm doing biointensive urban farming located in Elgin and Poplar Grove, Illinois. We rent 2 acres in Elgin and live on 11 in Poplar Grove. Of these 13 acres 10 are tillable. We will only ever plant half of this while the other half is grazed by our goats and covered in green manure. Trogg's Hollow includes Marcy and Chris Prchal, our 4 children as well as a couple-three employees and our extended farm family who help us by volunteering in the field and buying shares each year. We have always been passionate about growing vegetables, and in 2009 we expanded our personal growing space to start producing enough for other families. Our goal is to grow good food naturally and to live and farm as sustainably as possible. We are excited to offer a wide variety of vegetables and herbs, some of which you won’t see at your local grocery store. Our growing season goes from early Spring to late Fall, so it is a fun challenge to provide a nice selection of produce. In the future, we will also offer fresh cut flowers, a selection of fruit, eggs, and goat's milk. Our Mission is to provide people from the Chicago and Rockford area who want to know their farmer and be part of a farm family/community and are searching for natural and chemical-free food with naturally grown and raised, quality food and the opportunity to participate in a welcoming farm environment. We grow naturally, the way our grandparents and great grandparents did, so that our children, or anyone, can walk into our field, pick a veggie and eat it there without worrying what may be on or in it.
We are a small husband and wife family farm. We started 6 years ago raising chickens and running a small egg stand. We have almost 7 acres and most of it is in production raising egg layers, broilers and wild raspberries, blackberries, chokecherries and elderberries for my famous jams and jellies. Currently we have over 150 hens and broilers. Our trademarked motto is: "Eggs So Fresh You'll Want To Slap The Hens."
Im 4th generation beef farmer who started my own family farm from the ground up. I am also 3rd generation butcher. We have 60 acres that we own including a 1788 Stone house on the property and one of my landscape customer lets us use her farm for another 40 acres of pasture. We raise Scottish Highlands and Herefords both are pure breed we are at 31 in our herd currently. I also raise tamworth pigs we had 10 and sold them all. We also raise and breed 80 Standard Bronze Turkeys for Thanksgiving. We provide all of our own Hay through Ag exemptions for a total of 350 4x5 bales. We got a loan from the FSA for 35,000 for start up farms to pay for the equipment. We also set up and built our own processing facility to guarantee a quailty product. We deal direct with families.
Vince and I started our small seven acre USDA Certified Organic farm in rural Woodbury, Tennessee growing apples, blueberries, hops and mushrooms. We are dedicated to sustainable farm practices that reflect our deep commitment to being good stewards of our planet and our general well being. We were married in 2010 and are our only employees. We host small workshops on growing your own edible and medicinal mushrooms and make medicinal mushroom extracts and infused medicinal chocolates.
We are a small family farm on 10 acres of land. We are not large enough yet to hire employees so it is just my wife and I & our two kids who are 16 and 12. We still do everything by hand because we haven't been far enough ahead yet where we can purchase equipment in order to help production. It's hard work but we do what we love. We grow plants, vegetables, flowers, herbs, etc. We raise honeybees and cultivate shitake mushrooms. We try to use everything that Mother Nature gives us in order to make a living & provide for our family.
End of the Road Farm started out as a place for my father to raise some of his own food, and see his kids grow up on a farm like he did. He bought the 10.2 acre farm about 10 years ago. His son, Cole (Myself), took to agriculture, and started an egg business that will gross about $15,000 dollars this year. We currently board about six horses, and we sell about 3,000 dozen eggs per year. My father has recently thought about selling the farm and that would devastate me. I am trying to look into legal chicken processing options that we can build on-site. I want to raise my family on the same ground I was raised on. Producing food for my community and donating to a local food pantry is something I can see myself doing, and is the only thing I can see myself doing. Keeping the farm in the family would mean so much to me, and my father.
Enter farm description.Dancing Crow is a self sustaining farm we strive to be able to provide fruits vegetables and meats to local communities here in the Hudson Valley and beyond we have a welth of extensive experience and hope to teach as well as grow and sell and serve excellent fresh meals in a farm to fork eatery here at the farm
We are a small organic farm we are trying to grow. We are turning the farmhouse into an estry and store. We plan on providing fruits vegetables and meats and eggs as well as serve delicious meals created from our own farm. We have currently 3 employees and hope to be able to support 12 more when the renovations are complete. We believe we can teach people how to grow and also teach nutrition and show them how to live a healthy local lifestyle
Grass-fed lamb, goat, pork, beef, poultry, rabbits and eggs and goat milk products are raised and made on our small family farm located in the foothills of New York State's Catskill Mountains. The farm includes a grass-based goat dairy - Kortright Creek Creamery, an on-farm restaurant Fable=farm+table, farm store and farm stay and bed & breakfast. The Warren family, with the help of interns, lovingly work the 300 plus organically managed acres and heritage livestock.
We are a First generation Family Dairy Farm. We have 185 acres of land on our farm and farm 125 acres that belong to my husbands family. We milk 25 cows and grow all of our own forage. Our farm does not have employees(My husband, and I and our children)do most of all the farmwork with my father inlaw always willing to lend a helping hand. We also just last year started selling certified Organic Strawberries that we have one acre of. We have been certified Organic since 2009 and started from scratch! Our whole lives we dreamed of owning and starting our own Dairy farm and we devoted all of our time and money to this venture for the past thirty years(we have had so many mentors that have truly inspired us to keep going with this dream). We finally started shipping milk fourteen years ago and we still believe in this dream today!
The Farm, located in North Woodbury, in Litchfield county of Connecticut, is a typical New England farm... ... with woodlands, old stone walls, and rolling hills. "We respect our lands and the livelihood and occupation known as farming."
: Grubby Girl Handmade Soaps and Bath Products is an all-natural, product line enriched with honey and botanicals raised on Meeting House Farm, just a few miles east of Charlottesville. We currently also market our honey and granola and plan to add other value added products from the farm. We have 60 acres all under conservation easement in the Green Springs National Historic Landmark District. We are working up to 25 hives in our apiary and 25 laying hens. My husband and I also raise meat chickens a couple of times a year and market our chemical free produce. We sell online and at the Charlottesville City market.
Creative Growers is a family run 40 acre organic vegetable farm and wholesale ornamental tree nursery. We have a 200 family CSA subscription program and sell to restaurants and university kitchens. We are a husband and wife team (Dave and Lori) with two homeschooled kids (Ryder, 5 and Chloe, 7) that pitch in when they can. We have 4 year-round employees that have been with us for over 5 years. At the height of the season we employ an additional 10-12 people from within the community. We grow over 45 different vegetable crops and within that hundreds of different varieties, all direct marketed within 50 miles of the farm.
Ray of Sunshine farm is a small, 10 acre family farm started by my wife and I. We currently have a herd of 16 pygmy goats and 8 and a half acres we farm as hay. We both have jobs outside of the farm that contribute almost 100% of our annual revenue. I work as a public school teacher, and my wife is a probation officer in the county where we live. The farm is a small family operation. My wife and I work it alone with the help of my 9 year old daughter and 5 year old son. We contract with local farmers to help us make our hay on shares, because we simply do not have the time or equipment to do so ourselves.
Clark Farm is an 11 1/2 acre specialty vegetable and flower operation located in one of the oldest agricultural regions in America. We are an American Founding Farm and a Bicentennial Farm. Bill Clark is the owner/operator who along with up to ten seasonal employees run the farm from February to November. In addition to Bill, his 16 year old son Hobie has been assisting in day to day operations when possible. Clark Farm sells directly through our farm stand, CSA and local farmers' markets. This year we will be offering free range eggs from the 50 chicks we are raising for egg production. We take pride in growing a variety of vegetables from artichokes to zucchini.
Violet Hill is a 200 acre farm in tiny West Winfield, NY. Heritage breed Large Black pigs, Grass Fed lamb and beef, Farm Raised rabbit, Non GMO Belle Rouge chicken, geese, heritage turkeys & ducks, specialty pastured eggs and all that nature can offer from the land makes up the myriad of Violet Hill's products.