Boneyard Farm offerings
We aim to produce a wide variety of products that nourish our local community. Everything we sell at our farmstand and our farmers market table is our own.
Diversified farm = diversified products
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Seasonal vegetables, herbs, fruit, and (sometimes) flowers, all certified organic by Vermont Organic Farmers.
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Rotationally grazed, 100% grassfed beef and lamb. Pastured, nongmo pork.
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Value-added products that help us capture and preserve the bounty of the season: pickles, pesto, frozen veggies, as well as jam and chutney made with local fruit. Sometimes: wool and sheepskins from our pastured whiteface sheep.
“Boneyard Farm has dedication and perseverance as its foundation. Importantly, it also has authenticity, heart, and awareness at the helm. We have enjoyed incredible products from this family owned and operated farm for years. From traditional staples to new ventures, there’s always something delicious to choose from. We have a deep trust in them and consider each purchase an investment not only for our bellies, but in our happiness and community.”
— Casey and Eli
How we do things
Hannah weeding intercropped lettuce and tomatoes in a high tunnel.
Our animals are known and cared for. We run a small mixed herd of beef (with some British White, Hereford, and American Aberdeen genetics) and a flock of hardy whitefaced sheep. Livestock is rotationally grazed and always outdoors, raised to follow their natural instincts as much as possible, and 100% grassfed.
We raise pork seasonally. Our small groups of pigs are fed non-gmo grain, vegetables from our market garden, and spent grain from a local brewery.
As of right now, all of our meat is sold as retail cuts. Look for our pork, lamb, and beef (as well as veggies, preserved goods, and more) from late May to October, Friday thru Sunday, at our self-serve farmstand on the Fletcher/Cambridge town line, on Wednesdays at the Jeffersonville Farmers Market, or on Thursdays at the Jericho Farmers Market at Mills Riverside Park in Jericho.
During the off-season, we offer occasional pop-up sales (pre-order only and pick up at the farm). Email us to join the Boneyard Buyers Club.
John’s fence business is Mansfield Fence. He installs residential fence in northern Vermont.
John designs and builds all the fence around here, and manages our rotational grazing systems for beef and lamb.
We grow organic vegetables in a small market garden using minimal tillage and crop rotation. We have three unheated high tunnels with which we can extend our season, maximize our efficiency, and mitigate disease and extreme weather.
Almost all of our vegetables are started from seed here on the farm and planted, weeded, harvested, washed, and packed by hand. Vegetables, herbs, fruit, and flowers (which we sometimes dabble in) are certified organic by Vermont Organic Farmers.
Making the short northern Vermont season last as long as possible.
With fresh Boneyard Farm vegetables, Hannah makes bread + butter pickles, dilly beans, a few types of pesto, crushed red pepper flakes, and frozen roasted tomatoes. In the spring we forage for fiddleheads and pickle a limited batch. We also buy in fresh fruit from local farms from June to September, in order to make flavorful, low-sugar jams and chutneys.
