We’ve been told that our prices are too low. After all, we charge around $5 for a gallon of raw milk, $3 or $4 for a dozen free-range eggs and, as we announced today, $5 for a pound of grass-fed beef. Yes, that’s lower than many others charge, but it’s not too low–and boy does … Read more
Our first calf was born on March 2nd, a beautiful baby boy. He’s already doing great, drinking from his bottle and enjoying the attention from all the kids. We’re planning to keep this guy for a second breeding bull on the farm. Mama is already settled into the milking routine and is doing great. Thanks … Read more
We have received many compliments that our eggs are better than any eggs found anywhere. We wouldn’t know because they’re all we ever eat. There are, however, several reasons for this: Our hens are free to range during the day. I don’t believe this is as important for their diet as it is for their physical … Read more
Dear friends, I am happy to announce that after only 6 weeks of operation, our dairy is self-sustaining! Dairy shares have sold quickly enough to cover all of the cows’ monthly feed costs, with only two months of supplies being paid our of our pockets. The financial pressure we expected the dairy to operate under … Read more
Whenever anyone learns that I own a dairy, they eventually ask whether we milk at 6am and 6pm, and I tell them, “No.” In fact, we usually milk closer to 9am and 9pm, because that’s what is best for our farm. I have an educational business to run that is my priority and my wife … Read more
Our family’s favorite vanilla pudding recipe. From “The Best of Amish Cooking” by Phyllis Pelman Good. Prep Time: 10 minutes Cook Time: 30 minutes Servings: 8 people Ingredients 1 quart fresh milk 2/3 cup white sugar 1/3 cup cornstarch dash salt 2 eggs, beaten 1/4 cup milk 1 tsp vanilla Instructions Heat 1 quart milk in … Read more
Our family’s favorite vanilla pudding recipe. From “The Best of Amish Cooking” by Phyllis Pelman Good.