THIS FARM IS SEASONAL IN NATURE. Grazing, milking, birthing, planting and harvesting take place from March - November.

During the winter months the animals are brought into the barns where they are fed on round bales of haylage and with minerals. The animals in the barn are building barnpack for summer composting. The ground is frozen and usually covered in snow.

Early spring begins with calving. Vegetables available at this time include wild leeks, fiddlehead ferns and dandeloin greens.

In summer, gardens are tended, cattle are moved through pastures and fields; dairy foods are in abundance: thick cream and whole milk from Devon cows and fresh cheeses; ice cream are part of the hot summer nights. Sometimes cattle have to be moved far up the dirt road to get to their new pasture.

The Raw Milk Theater is at the end of July.

Fall is the time when we make sauerkraut and other fermented vegetables. People come from near and far to particpate in this process. Fall is also the time to dig up the root crops and fill the cellar with vegetables for the coming winter and spring.

This brings us round to the winter months. This is the time to cut wood, feed the cows, read books, watch films and work with Rural Vermont, on economic justice for farmers. The seasons go round and round.

Biodynamic preparations are applied to the gardens, pastures and compost in spring, summer and fall.