We are a small diverse farm in the northeast corner of the USA, in the state of Vermont. Doug Flack began farming the land in 1978. The farm has grown and evolved to where it is today where with his wife, Barbara Flack, they are dedicated to producing nutrient dense food and in developing and exchanging ideas on farming, nutrition, nature, art and community.
The farm is seasonal in nature. The season begins in early spring, with lambing and calving, and continues at high speed until the sauerkraut and kim-chi have been made and the root crops harvested. Milking continues until December, when the last cow is dried off. During the winter months the animals are brought in from the fields and fed on round bales of haylage and minerals. The ground is frozen and usually covered in snow. And then we look forward to spring again.
The pastures, cows and fermented vegetables are certified organic through Vermont Organic Farmers (VOF) and the farm incorporates biodynamic practices.