​How long have you been farming and how did you get into it? 

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We have been farming for right around 12 years. We’ve been growing and raising our own food for quite a while and have always loved it. The idea of providing food that is good for us, the land, and the animals we raise to our local communities is something we are passionate about, and believe the world needs more of. ​

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How many people work on your farm? Is it your only source of income? 

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Our farm is run by my wife Michelle and myself. We do everything ourselves. It is my primary source of income but Michelle works off farm for our health insurance, retirement, and a steady paycheck. ​

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What animals do you raise? Do you grow anything else on your farm?

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We raise registered Jersey cows for our milk, a variety of chickens for egg production, and our 2 horses who are in training to skid logs from our woodlot for firewood. We currently have 11 cows, 2 of which are retired but continue to live here with the herd. Each of our girls have a name and they know it. They are treated like royalty and we provide for them as best we can, usually putting their needs well before ours. They are on pasture every day they can be, even in the off months it’s important they have the opportunity to walk around and do what they do. Even if there’s no grass during the winter, it’s psychologically healthy for them to get out. At milking time we can call the milkers in from pasture by name and they’ll go back out with the herd when finished. They are our children and mean the world to us. We haven’t had a vacation in 13 years, that’s our dedication to them providing for us. The farm also grows pumpkins, sunflowers, and cut flowers that we dry upstairs in our cow barn. 

 

What types of products, services, or experiences do you offer? 

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We produce cheddar cheese curds, fromage blanc which is a spreadable cheese, and 2 aged cheeses: Butterkase and a cow’s milk Manchego. We have pumpkins, sunflowers, and dried florals as well as soaps made from all natural ingredients. This Spring will be the beginning of our daily cabin rental up on the hill overlooking the farm and mountains. We have an on-farm store open seasonally or by appointment. ​

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Tell us a little bit about your process running a dairy and as cheese makers? ?​

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Days start early, well before the sun comes up, with morning milking, feeding, and watering. Cleaning is non-stop. The day's milk goes into the bulk tank for cooling and storage and we generally produce cheese of some sort every other day so the milk we use is very fresh. There’s usually an hour break during cheese making while waiting for the cultures in the milk to do their thing. That hour is usually spent back outside checking on the girls and refreshing water, bedding, feed or whatever else they might need. Cheese is usually completed by 6pm and then we do another herd check. Every day is very similar in chore lists and general work that needs to be done. ​

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How does your day-to-day change with each season?​

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Seasonally things do change quite a bit. In spring it's lots of planting, fence mending, opening water lines for irrigation, ground prep, etc. We have a grow room in our basement where we start the year's flower production from seed, yielding about 8-10,000 transplants. Summer involves as much grazing as the cows prefer, making hay for cold weather feeding, and lots of weeding. Fall is very busy with harvesting flowers for drying and pumpkins for sale. In the winter, we always make sure everyone has enough feed and water, and good clean bedding. Milking is consistent every day of the year. 

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What do you love most about farming and what are your biggest challenges?

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We love the time spent with all of our animals. Seeing them thrive is one of the things that makes us feel alive. Seeing the land produce and provide food for ourselves and our neighboring communities is a fantastic feeling. When we talk to people we meet and visitors to the farm it is beyond words encouraging to hear people tell us how happy they are to know we are doing what we’re doing. The biggest challenges are the sky high costs in every facet of farming - it does not even out. The mental and physical demands are non-stop. We go to bed thinking about it and wake up thinking about it. It’s a lifestyle and dedication to do what we do. It’s also the most financially, physically, and mentally challenging way to live. 

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How long have you been selling your products through the Ticonderoga Food Co-op? Where else can we find your products?

 

We have offered our products through the Ti Coop for 6 or so years. Locally they can also be found at Gunnison’s Orchard, Lillie Valley Farm, Pine Cone Mercantile, the Essex Food Hub and the places they deliver. We can be found at the Keene Farmers Market and have our on farm store. ​

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How is the Ticonderoga Food Co-op important to your operation? 

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The Ti Coop is important to us because they are not only one of our best customers but also act as the most consistently accessible source for local food in our immediate community. 

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What would you like to communicate to the Ticonderoga Food Co-op community? Anything new and exciting?

 

Every single day we are thankful for the ability to provide our products to our neighbors who all play a part in our local food movement. Without local offerings our food is largely commercial, and that’s scary. Thank you to the Ti Coop, its patrons, and every single person who has inspired us to do what we do.  

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