Jobs

Farm Opportunities

 

Farm Production Internship

 

Passionate about farming? Interested in grass-based, sustainable farming? Take an internship at Cherry Grove Farm and see a grass-based sustainable creamery and farm up close. We have an opening for a farm production intern beginning in Spring 2017 .

Learn a variety of skills: We are a farmstead creamery, but as a diversified farm, we raise a small number of beef, sheep, pigs, chickens, turkeys, and bees, in additional to our dairy herd. Farm work varies with the seasons, allowing an intern to develop a wide range of skills related to animal care, production, and the business of a sustainable farm and creamery. You will learn milking, herd care, pasture management, herd record keeping, food safety, tractor & equipment maintenance and operation, and be exposed to cattle herd management, our breeding philosophy, grassfed dairy production and milk quality issues, grazing rotation planning, as well as overall herd health management.  Interns should expect to milk some mornings and some evenings every week.

Special “behind-the-scenes” learning: Interns will get some exposure to the business aspects of running a farm including sustainability and community connection, and planning and management. We’ll also dip into our holistic approach to animal and crop production planning, and cheese production. Interns will also gain experience in product marketing, promotion, and customer relationship management, helping out at a weekly farm market and making periodic deliveries for the wholesale team.

Build community: Farm work is team work, so an intern must have good people skills and enjoy interacting with the public. Intern will take part in our monthly farm pot lucks that bring farm staff, local farmers and vendors together to talk and share the fruits of our labors. Intern also takes part in some community events that help educate the public about the farm and what we do, including the Annual Cow Parade.

The right candidate: We are looking for an enthusiastic person with a passion for farming, not afraid of hard work, and interested in learning about sustainable diversified farming. The ideal candidate is down-to-earth, positive, and non-smoking, with some prior exposure to farm work. Valid DL required. Experience with large or small animals is a plus. Like any experience, you get out of it what you put into it. Your “off time” would be your own and we would encourage you to explore the area. We can tap our network to set up visits to other farms/producers to round out your experience. This position reports to the farm manager.

Stipend and Housing: This internship is an 8-12 month position emphasizing on-the-job training with a $200/week stipend for living expenses plus, on-farm housing, and $25 a week store credit for products we produce on the farm.

To Apply: Please send email to kathys.cgf(at)gmail.com with resume, references, dates available, and cover letter including what intrigues you the about the internship.

 

Cheesemaker’s Intern

Learn the art and science of farmstead cheese making from the ground up! Our internships are geared to the business of cheese making as well as the art, which will include building skills in the direct-marketing and how-to of wholesale dairy. You will have direct contact with makers, buyers, and the end consumer. For details about the position, click here.

 

Volunteers!

We are always looking for folks who can help out at events like the Cow Parade, and in our kitchen and flower gardens. If you enjoy people, gardening, or spreading the word about local foods and would like to volunteer your time and talents to the farm, please email kathys.cgf(at)gmail.com. Volunteers should be 16 years of age or older.

 

 

 

 

 

 


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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