OUR STORY
HOLLISTER HILL FARM was established in 1825 by Josiah Hollister. By the late 1800’s, it was one of the largest, most prosperous farms in the area. We bought the farm in 1983, at which time there were 212 acres.
Bob and I and our two young children were part of the large back-to-the-land movement in the early 70’s. We had no farming experience, but had a strong desire to grow our own food and to live in a sustainable community. We found our place in Plainfield, Vermont, home of Goddard College. We bought a small homestead at first, learned to grow vegetables and strawberries, organically of course, and led a very simple life. Within 2 years, we bought our first Jersey cow and we were hooked. Our herd grew to 30 animals and we were licensed to bottle and sell raw milk for three years and then gave it up and shipped our milk to Cabot Creamery.
In 1983, our son was graduating from high school and expressed a strong desire to farm with us. In order for him and an eventual family to be partners in a farm we would need a bigger place. Hollister Hill Farm came on the market that year. It had been put into a land trust which prohibited development of its 212 acres. We were able to buy this beautiful farm at a farmable price. We eventually had a herd of 140 animals and loved what we were doing.
This is how our family looked when
we bought
the farm back in 1983.
Unfortunately, by the early 90’s, the dairy business was starting to change and we couldn’t survive the constant drop in the price we were paid for our milk. On a mournful day in 1997, we had an auction and sold the cows. Our son and his family would move on to a new life. It was sad, but we all survived.
We weren’t ready to retire or give up on farming. Our 12 room farmhouse was too big for just the two of us. In 1999 we converted the front part of our house so that we could accommodate guests. On the farm today we raise Beefalo beef, hogs and poultry. We have a small retail store in a part of our barn and proudly sell our naturally raised meats to an ever increasing number of localvores. We make maple syrup in the spring and hay in the summer and invite you to visit us any time of the year.