We are three generations of rotational, heritage-focused farmers specializing in Jersey cow’s milk dairy products, grass fed lamb and pastured chicken eggs.
Our family has farmed Jersey cows since the 1970’s, evolving our land management philosophy over that time, eventually transitioning away from conventional, petrochemical input-dependent agribusiness, and towards rotational grazing practices, longterm soil remediation and biodynamic farm system design. Currently we are leasing a 60-acre dairy farm in Clackamas County, where we produce a plethora of handmade, traditional recipe cheeses, yogurts and butters, as well as grass fed meat and heritage chicken eggs, that are available through CSA and Herd Share drop-sites throughout the North Willamette Valley. In addition to years of animal husbandry and agronomic experience, our family/team has experience ranging from business management, environmental/facilities rehabilitation, e-commerce, graphic design/branding and marketing. We are intent on developing our farm brand into an active and prominent advocacy tool for promoting a strong, local and farm-direct food system in the Pacific Northwest.
We are looking to relocate to a farm that has received proper stewardship over the years, in the ballpark of 30-40 acres. For our family, the health of the land itself is key and we are keen on finding a property that hasn’t seen the abuse and degradation so prevalent on farmland. Existing operations, including vegetable gardening, bee keeping, rabbit or cattle operations could be easily integrated into our existing and profitable brand name.
Ultimately, we would like the property we grow our family and business on to be the site of an agri-tourism and educational space, so the quality and diversity of soil, plant and mycological health are our primary concern. As far as facilities, our basic requirements would be a functional well, a minimum of one barn and functional fencing. While not 100% necessary, a running creek or spring would be a huge plus for us, as would a portion of forested land for the purposes of passive mushroom cultivation and myco-remediation/soil building.
Originally, our family owned and operated a 300 head Jersey cow dairy in Jay, Oklahoma and operated both a small, local milk route and supplied bulk milk to the Pet Milk Company during that time. After moving out of the dairy business, we became involved in a laundry list of careers including general contracting, environmental/lead paint abatement contracting, and bicycle parts e-commerce/mail order (cycling is another long-time family passion), before deciding to give farming another try, but from a more holistic and systemic approach in 2011.
Slowly, as we learned more about aerated compost teas, bio-dynamic farming principles, soil science and natural pest management practices, our herd has grown slowly and our farming operation has diversified to include chickens, ducks, sheep and hogs and our focus has shifted. Over these past seven years, out of a nebulous passion for a more natural, sustainable approach to farming, we have developed a clear farming/food philosophy of blending modern ecological science with the preservation of heritage farming practices and traditional, farmstead food-making methods and a 200+ family strong and growing network of herd share and CSA members that share our vision for a better local food system.
We hope to expand our CSA and drop-site distribution up and down the I-5 corridor, expand our dairy herd to 10 milking cows, and transition progressively away from liquid milk production and into more aged, raw cheeses.
We would like to optimize our herd and flock sizes based on maintaining/remediating the health of the pastures we are on. As we are have set goals for our dairy herd size, this means that the nature, size and production capacity of the land we end up on would determine how much land can be dedicated to our grass fed sheep and, in turn, how much of a lamb market we will be pursuing. Our primary focus is on our cow dairy operation, however.
Eventually, we hope to develop the land we farm into an educational agri-tourism space that blends heritage food making traditions with modern agricultural & nutritional science. The farm would become part working farm & creamery, part education space, part agri-tourism center.
Generally, we aim to educate the public about the importance of a strong, local & biodiverse food system. Community members, young/beginning farmers & aspiring farmstead food entrepreneurs would be able to look in on our working farmstead creamery, observe/volunteer on the rotational grazing farm, and attend a class on any number of subjects such as sustainable food production, wild crafting, natural pest management, brewing & fermentation, mushroom cultivation & wild harvesting, animal husbandry, native edible plants, etc.
Housing would be needed for two adults at minimum. We're a family of fairly simple needs and some of us will likely be living off of the farm and commuting.
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