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ABOUT TURKEY HILL FARM ~ STUART & MARGARET OSHA
Our homestead sits on a ridge in central
Vermont that has been home to hill farms for generations. We
both grew up on nearby farms and treasure the lessons and
values of those times.
Here, at Turkey Hill Farm, we are purposely
working on a modest scale to develop the self-sufficient
practices we feel are crucial to the future. We are eager to
share insights with others who are exploring their own
sustainability options. We give farming workshops, and Margaret, a traditional farm cook, offers a series of The Farmer's Kitchen Cooking Classes.
On 50-acres, we operate a raw-milk micro dairy, and take care of four milk cows, chickens, pigs, lambs, a pair of work horses, flower and vegetable gardens, and a maple sugaring operation. In our farmstore, The Moo-tique, we sell nutrient-dense raw-milk, eggs from pastured hens, frozen pasture-raised meats, maple syrup, other local farm products, and books. See our product list. Enjoy the rhythms and flavors of small-farm living in our all-new spacious and comfortable on-farm apartment, accommodating up to four people in the same party--perfect for short-term farmstays. We use sustainable agricultural and revitalized farm community practices to take a forward-thinking approach to global warming and the reduction of fossil fuels. Our goal is to produce as much of our own food as possible while being kind to the earth and using a minimum of non-renewable resources. We are committed to building a strong local food system; crucial to feeding ourselves and the community. Leaders of the Greater Randolph Area Chapter of the Weston A Price Foundation, we are interested in helping to educate people about the movement toward eating locally raised, nutrient-dense foods and re-creating the traditional diets of our ancestors before industrialized foods dominated the grocery stores. We offer ourselves as consultants to those who would like to learn more about any aspect of homesteading, and welcome conversation about how small-scale farming is key to surviving the future. Stuart Osha's book, Loving a Dying Way of Life: Poems and Stories about Farming in Vermont, self-published in 1999, tells the story of Stuart and Margaret’s farming heritage, threats to the continued viability of small farms, and the power of love and vision to save them. Available in The Moo-tique, also as a two-volume CD or cassette tape. |
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FARM HAPPENINGS & NEWS! View a 2-minute video about the farm! See Stuart & Turkey Hill farm featured in Portrait of a Farm blog project by Trav Williams & Kacy Spooner. See article on Stuart & Margaret in May 26 Fund Member Feature in Farm-to-Consumer Legal Defense Fund newsletter. See sugaring season article on the farm: Food for Life in the Times Argus THE FARMER'S KITCHEN COOKING CLASSES See all spring & early fall classes Sat, Aug 21, 10-2: Preserving the Summer Garden: Canning, Freezing, Drying & Winter Storage - $45, includes a light lunch. Sat, Sept 11, 10-1: Preserving the Late-Summer Garden: Canning, Freezing, Drying, Winter Storage & Lacto-Fermentation - $45 includes a light lunch. Sat, Sept 18, 10-2: Making Raw Milk Ricotta Cheese, Fresh Tomato-Herb Sauces & Fresh Pasta - $60, includes a student prepared lunch.
TO REGISTER FOR CLASSES CALL 802-728-7064 or email. |
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HOME | WORKSHOPS | FARM PRODUCTS
| MUSINGS
| BUILDING
COMMUNITY | WESTON
PRICE | RESOURCES |
CONTACT US
(C) 2009
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