WHAT WE GROW
When the farm was re-established under Ben's grandfather's farm name, we knew raising livestock was going to be of our biggest interest. Although farming hops and vegetables was something we enjoyed, we had our minds set on growing a local and sustainable meat option for our community.
Beef
We raise our beef on pasture during the late spring, summer and early fall. Like most cattle, they are fed a grass-fed diet for the majority or their diet. We often feed spent grain that is no longer usable by local breweries, and integrate a grain mix during the colder months from the local feed supplier.
Pork
We raise pigs every summer. We've pretty much had pigs in every area on the farm, in the barn, in the silage bunk, in the woods, etc. Some years we do heritage breeds, some years we do the traditional pink pig. Our pigs are fed a local grain mix, along with leftover or surplus vegetables from local farmers.
EGGS
We have had several different flocks of laying hens, free-run, free-range, inside and outside, but the predators up on the North Mountain continue to outsmart us. We've decided to no longer produce eggs for the 2023 season and re-assess egg production again in the new year.
LAMB
We are currently in the process of renovating one of our barns to make space for another flock of sheep.
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Please stay tuned for lamb products in 2024.
