A Sustainable Balance

What is too much for the land?

As a rather small, sustainable farm we are always running up against the tug-of-war between  customers demand and the amount of product a farm our size can produce without compromising our quality standards or our land.

Eggs are a prime example of our quandary. As one of the only local producers of fully pastured, heritage chicken eggs, we have a seemingly unquenchable demand. We sell out of eggs nearly every day and have to apologize to those folks who come later in the day, or who want to buy 6 and 10 dozen at a time. Last year, to try and meet our customers’ needs, we bought more chickens. But within the year, we realized that having that large a number of birds meant we could not raise them in the way we felt was best… in a pasture, mobile, with our other animals.

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And so, the horns of our dilemma. We want to bring you the highest quality, healthiest foods and we want to give you all that you need. But, as a sustainable farm, we can only make as much cheese as we have milk, or make enough sausage as we have pigs ready for market, or gather as many eggs as our chickens will lay. Too add too many cows, or pigs, or chickens degrades our land, which affects the quality of our product.

It is a balancing act, to be sure.


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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