Fresh Faces on the Farm

‘Tis the season of more milk, more cheese, farmers markets, family picnics, and farm events. A time of year when the farm gets very busy and we look outside the fence for summer help, for the arrival of new faces with a hankering to learn about and work on the farm.

Each year we are tickled to find a fresh crop of young people who are concerned about the food they eat and want to understand where their food comes from. Farms like ours rely on these new faces, fresh enthusiasms and perspectives. This refreshing influx of eager new recruits coincides with the spring rebirth of the farm… new grass, new calves, new lambs, and revitalized energies.

As with any business, continuity is important. We want to our customers to know us. We need to pass along our knowledge and see our summer people come back year after year, learning more about the farm, working in new areas, and passing their enthusiasm on to our customers and the years’ fresh faces.

It’s all a cycle. A pink-cheeked new summer marketeer becomes next year’s returning summer hire who knows the ropes, helps train new people, and passes their confidence on to the fresh recruits.

The bonus for our full-timers who toil year round? We see our farm through fresh eyes every spring and summer.

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Look for our 2015 summer marketeers at the farm store and our farm markets throughout the summer!


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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