The Rocks Estate in Bethlehem is pushing the “Buy Local” movement beyond the traditional farm fare of vegetables, meat, and dairy. The main crop at The Rocks is Christmas trees, which are both locally grown and farm fresh, but The Rocks also provides agri- and eco-tourism opportunities, along with year-round educational programs in its capacity as the North Country Conservation and Education Center for the Society for the Protection of New Hampshire Forests.
“People really want to learn about rural things now and local agriculture,” says Nigel Manley, the farm’s manager.
While the few weeks immediately prior to Christmas remain the busiest time at The Rocks, Manley has steadily increased the year-round appeal of the farm, offering a springtime maple sugaring program, regular natural history talks, and custom-made tours for small groups or motor coach excursions. The cumulative effect is that somewhere between 14,000 and 16,000 people now visit The Rocks Estate ...
If traveling along Brook Road in Bethlehem New Hampshire, it would be wise to make a stop at Meadowstone Farm. A hay rake mounted upright is the landmark to look for. The rake guards a small bridge over a meandering stream trickling underneath.
Since they purchased the land 14 years ago, farm owners Tim and Jess Wennrich have been creating an environment of agriculture, education, and community. After the adventure-seeking educators settled down from traveling the world, they purchased over 200 acres of land. Tim started Meadowstone Farm and Jess founded Woodland Community School. The location, formerly an old New England cow dairy farm, was in tough shape, but the couple has worked hard to clear the land and reinvigorate the soil to be able to transform it back into a working farm. Vegetables are their chief crop but they also raise chickens for eggs and meat, and goats for ...
This article first appeared in Monadnock Table
Winchester’s Cheshire Garden began in 1986 when Patti Powers and her husband, Ralph Legrande, a former chef, purchased a barren piece of land on Burt Hill Road with the goal of transforming it into fertile organic beds and an orchard for the business. Today, Cheshire Garden’s preserves, mustards and vinegars are made from organically grown heirloom berries, fruits and herbs.
The couple grows all the ingredients to make their product — and the distance from plant to jar is short. Harvest is steps away from their home; processing happens in their certified kitchen.
“We pick every fruit, vegetable and berry at its sun-ripened peak,” says Powers.
Cold weather doesn’t stop production; berries are kept fresh in seven freezers powered by solar panels. The distance from Cheshire Garden to market is also short — Powers sells exclusively to local markets, inns and farmers’ markets.
The Cheshire Garden logo came ...
There are indeed chickens strutting about Cutting Farm on Sanborn Hill Road, and no shortage of vegetables growing in neatly tended rows, and beef cattle graze placidly in its pastures, much like countless other New Hampshire farms. But what gives Cutting Farm its defining signature are the honey bees and their delicious harvest gathered lovingly by Keith and Susan Cutting.
Spending time listening to this couple tell of the wonders of the honey bee is fascinating, all right, but beware. The tale they weave is compelling, so much so you may catch the passion and the urge to become a beekeeper yourself. More, once you grasp the partnerships in a hive, chances are not remote you'll actually gain considerable insight into the complexities of human community living.
"I have a lot of respect for Susan's father, Kneiland," Keith begins "and my interest in beekeeping all began with him." He was the Superintendent ...
A family owned farm located on the rich alluvial plains of the Connecticut River. Beginning with a strawberry crop in 1976, today Anne and Pooh Sprague with their two children Sarah and Ray as well as 24 year veteran Mike Harrington manage a farm of over 170 acres with about 60 tillable acres on which they grow small fruits and vegetables. They have approximately 60, 000 square feet of poly greenhouses in which they grow bedding plants and greenhouse vegetables.
Pooh and Anne Sprague
99 River Road (farm and farmstand)
Plainfield, NH 03781
Point of sale: seasonal farmstand, wholesale and retail
In 1956, Forrest Bunten learned of a farm for sale while reading the New Hampshire Department of Agriculture’s “Weekly Market Bulletin.” Without missing a beat, he drove immediately from Concord to Orford, met a realtor, looked around the outside of the farmhouse, and decided it was big enough for the family of five children and one more to come.
Chris and Danielle LaValley worked on Blake Farms in Pembroke as teenagers. In 2006, they purchased the property – it was then that reality struck; there is a difference between working on a farm and owning a farm. Where to begin? Chris took on the responsibility of learning the science and methodology of farming so he could manage the fields. Danielle, began as cashier. As demand for their fresh products increased, she became the bookkeeper and manager for their retail farmstands in Hooksett and Manchester. Today the LaValleys in addition to the original farmland in Pembroke, but also farm in Allenstown and Hooksett to provide enough product for their increasing number of retail customers.
“When it comes to agriculture in NH, we are like an underdeveloped country.” So says Dorn Cox who is currently making a concerted effort to push farming squarely into the 21st century by building what he refers to as a “biological system” for his farm; it is a most singular system and very much a family enterprise. By successfully integrating the disciplines of plant biology and environmental engineering, Dorn is working to tighten the carbon cycle while also reducing production costs, and limiting off farm purchases which will make the farm more self sufficient.
Bob Bower and Jennifer Ohler own and maintain Kearsarge Gore Farm in Warner, New Hampshire with the help of their children, Sam, and Abby. The farm’s name originates from its location in a gore – a thin triangular piece of land – between two towns. The family bought the farm in 1981.
The farm occupies 477 acres of land on one side of Kearsarge Mountain. Seven acres are used to grow certified organic produce, 20 acres are in pasture, and 450 acres are woodland. Kearsarge Gore earned organic certification in 1988 and was one of the first certified organic farms in the area
The wonderful Muster Field Farm is a farm that has a lot of historical value in the tiny town of Sutton, New Hampshire. The farm was founded as the Harvey Homestead in 1772 by Matthew Harvey. The original house that was built had burnt down in 1787. The current house that is on the property was built shortly after, but has expanded since it was built. The new house was used as a tavern for the locals to drink at, the first post office and first library in Sutton, and a home for the descendants of the Harveys. In total, eight generations of Harvey descendants lived on the farm and added to it.
Greenhill Collective, located in Sutton, New Hampshire, is a small, off the grid, certified organic farm owned and operated by Ben Dubrowski and his family. The “Collective” part of the farm name is related to the vision of eventually renting out small portions of the farm to people that want to farm but don’t have the land to. They specialize in the
Canterbury Aleworks is a small brewery established in 2012. Located in Canterbury, New Hampshire, the brewery is run by Steve Allman, with help from his family.
In 1985 Steve Allman bought 72 acres of land and in 1987 built a small cabin that he would call home. He named his farm “Hidden Wonders” because of its hidden location and reputation as “the seven wonders of Canterbury” and began producing vegetables and meat for his family in 1996
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