From its inception in 1827 until the mid-1950s, Dimond Hill was a living example of the storybook version of a New England family farm. For five generations the family milked a herd of Ayrshire cows, raised pigs and chickens for consumption, kept draft and riding horses, harvested hay and silage, and raised a variety of vegetables. In the mid-1950s, dairy production took center stage as the family moved into selling milk and cream, delivering them in farm-labeled glass bottles to local area homes. Dairy production transitioned into growing vegetables and fruits in the late 1960s and early 1970s. The Dimond Hill farm stand is open daily from 10–6:00 with lots of new products to see and sample, including naturally-grown produce, maple syrup, pickles, breads, cheeses, meats, eggs, pastas, pies, ice cream, and other delicious regional products.