Page 28 - WCM Summer 2022
P. 28

 Trudy Johnson
  Above: Sandy River Farm milks 28 cows, and they sell the A2A2 milk raw, as well as cream, yogurt, cheeses, and homemade frozen custard.
Below:This fourth-generation family farm prides itself
on raising GMO-free products and avoiding preservatives, chemicals, and fillers.
“homestead-y” and fun feeling, with glass jars as vases. “We started rescuing glass jars, pickle jars, and can- ning jars from our transfer station after they stopped recycling glass,” Dave said. Customers return jars
to the stand when they’re ready for a new bouquet. Bouquets are made up of pollinator-friendly flowers, as well as wildflowers, and some harder-to-find blooms. Bees love the bouquets so much that they’re sometimes pollinating them right up until you take them home!
They have found their community to be very sup- portive of sustainable agriculture, and have cultivated long-term relationships with customers who come back each summer, and during the holiday season. The bonds they’ve created in the community through running their enterprise, as well as connections within their family as their kids grow up and are involved in different ventures, are some of the most rewarding aspects for them.
The farm stand accepts cash or Venmo, and they also take phone orders and can do curbside pickup. Check their Facebook page for most current hours, as well as special products available.
Sandy River Farm Market
560 Farmington Falls Road, Farmington
The Sandy River Farm Market came into existence when this fourth-generation dairy lost its milk market in 2018. They pivoted to selling their own farm products, and those from other local cultivators, at their farm store.
They pride themselves on using all-natural ingredients in their products, and are GMO free. They strive for high quality, using things like real vanilla and real maple syrup in their frozen custard. They grow their own grain, silage, and hay on the farm, and strive to keep a closed system, producing everything they need. Owner Trudy Johnson said, “We’re a small dairy try- ing to make it, and we appreciate the local support.” They educate customers about their products, like
the health benefits of the A2A2 milk they produce. “We haven’t given up yet!” said Trudy. They are always changing and improving to find what will work for their farm in this age when customers are used to the one-stop shop, and often feel like they don’t have the time to stop by their local farm stand.
They sell their own produce in the summer, as well as that of other farms. They milk 28 cows and sell their own raw milk, cream, yogurt, cheeses, home- made frozen custard, beef, pork, heat-and-eat meals including pot pies and lasagnas, and baked goods. You can also find local soap, maple syrup, honey, jam, pickles, and more on the shelves of the market.
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 Trudy Johnson

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