This afternoon I was invited to lunch and a little tour of the farm at The Lands at Hillside Farms. Executive Director Chet Mozloom and Director of Advancement Suzanne Kelly were gracious hosts as we sipped perhaps the best Egg Nog I have ever tasted and noshed on some tasty tidbits. I listened attentively as they talked about the rich history of the farm and what goes on there today.
Perhaps The Lands at Hillside Farms is best known for its made-on-the-premises milk and ice cream that locals have been addicted to for years, but there’s much more that goes on at this 19th century dairy farm. Suzanne used the phrase, “classroom without walls” numerous times during our visit. This is a working farm where “healthy” isn’t just a buzzword and “sustainable agriculture” is a way of life.
As a non-profit, they work hard to preserve the land and sell their home grown/home made products to fund the operation. Students frequently visit The Lands to learn about farming and see an actual dairy farm in operation. Interestingly enough, many young folks never get the opportunity to see how a farm works and how the different animals not only produce food, but work the land.
After a delicious lunch and perhaps 5,000 calories of that Egg Nog I enjoyed so much (and it’s available at The Lands’ Dairy Store so go get some), it was time to go see some of the animals. I’m a sucker for things like this and had a great time seeing the free-range chickens that lay the fresh eggs, the dairy cows that produce fresh milk, and the pigs that are there for…. well, amusement. Any animal that gets to play in mud, eat just about anything and capture your heart is worth having around.
