• Sheep Dairy.  We built a sheep dairy!  We’ll soon be starting our third season,  milking our flock of 45 East Friesian, Awassi, and Forest Clun  ewes, and making farmstead, raw milk cheeses.  Look for our Sheepskyr, Pecorino de Greensboro, Wild Mountain Tomme,  and VerManchego at the Montpelier farmers market this May.  Our inspirations include:  Northland Sheep Dairy and Black Pearl Sheep Dairy
  • Whey as orchard spray.   Spraying whey in the orchard  (left over from our cheesemaking) as a fungicide.  Studies done in New Zealand and France have shown that whey can inhibit the formation of the apple scab fungus.
  • Apple pomace as sheep feed.   Drying apple pomace (left after pressing cider) and feeding it to our sheep as a milking parlor treat.
  • Creating a diverse understory in the orchard.  Planting mint, comfrey, chives, horseradish, mallow, chicory, lupine, Queen Anne’s lace, tansy, daffodils, yarrow, sweet cicely, bee balm, and garlic, throughout our orchard. These different vertical layers of plants between the grass and the trees contributes to the overall health of the whole orchard system in many ways.
  •  Pigs instead of rototillers.  Using pigs to dig up pasture areas for reseeding,  and new beds for plantings of fruit and nut trees.
  • Chickens in the orchard. In the farll of 2015, after harvest we ran 150 chickens through the orchard to disturb apple pest habitat and speed up the breakdown of leaves harboring the apple scab fungus.  We’ll try it again as soon as we have the time!
  • Hardwood chip mulch.  Using  hardwood chips around the apple trees and berries to help create a fungally dominated ecosystem – preferred by most trees and perennials.
  • Willows as sheep fodder and medicine. Planting willow trees in swampy areas; in three or four years, these can be browsed by the sheep. Willow is a high protein forage, and has been shown to be an effective dewormer.
  • Wool as mulch.   Using poor quality wool as mulch around young berries.
  • Sing and Farm Retreats. Sign up fro our newsletter to find moe info on upcoming retreats.
  • Hot water system using renewable energy.  Cheesemaking  demands lots of very hot water for cleaning; we are building a hybrid system consisting of a wood fired boiler and solar hot water panels. This will allow us to meet most of our hot water needs with renewable energy.
  • Silvopasture. Animals thrive in mixed woods/pasture setting, benefiting from the shade and diverse forage.  We’re turning part of Cate Hill (the hill behind our house) into a silvopasture through low-impact logging and pig power.

 

 

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