195 Isaac Frye Hwy. Wilton, NH 03086 Google Map 603-654-6082/ 603-721-6426
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Faces & Places slideshow

Our community farm keeps on growing.  Enjoy the beauty of our lands and people.

sunflowerSunflowers in front of the dairy barnHay wagons loaded up in the Orchard.  Each wagon is loaded with eleven large round bales.  About half of our hay is put up dry, the other is put up wet and wrapped in plastic for anaerobic fermentation.  Plastic wrapping, though not perfect, gives us flexibility in wet haying years, which was certainly the case in 2013.Fionna with the brothers Basil and BirchAbby and Jamie with steady old Jewel (a purebred Ayrshire) at the cow plop bingo, May Day Festival  at High Mowing School (our neighbor across the road.Owen and Fionna mixing it up with the pigletsPine Hill 3rd Graders visiting with the new fall piglets (Oct. 2013).  These two sows, like all our other sows, have no problem with visitors.  These piglets were born in a field right along Abbot Hill Road.  They attracted a constant stream of visitors and their cameras.  Lincoln and Joey--summer 2013Joey, 2013 apprentice, in the pastureEggs of joy!A living sculpture.  The hen on top of Sarah's head, Sheila, was rescued by Sarah from our larger layer hen flock, recovered from her wounds and now lives in Maine.fall pasture sceneThe stunning beauty of a sunset over Abbot HillBaling hay on the High Mowing field.  This field is also grazed with cows.  We put up between 350-450 large round bales of hay each year.  This provides both hay and bedding for cows, pigs and chickens.The old magnolia tree in bloom outside the historic Abbot farmstead house at the farm. The Hilltop Cafe, which uses a lot of our farm products, is located on the ground floor.  Anthony, our long-time vegetable farmerAnthony in the vegetable fields with his apprenticesAnthony (cover photo from "The Furrow" magazine, Nov. 2013Lincoln Geiger (left) and Anthony Graham: founding farmers of TWCFGetting ready to bring the cows in from pastureJewel (left) and Rodeo, purebred Ayrshires, grazing on the lush pastures of the recently conserved Gage Road field (it's farmland forever)Wrapped hay bales (like marshmallows). We feed out this high quality hay during the winter to keep the milk flowingLincoln Geiger: dairy farmerFirst snow, Dec. 2013, w/ view of front of dairy barn and grain silo in backgroundDecember 2013 view of apprentice house (on left) with dairy barn (center) and grain silo (on rt.)December 2013 view of the old grain silo and cow loafing shed (on rt.)Andrew with Gertie, who is now 5 y/o and still producing great piglets.Checking on the meat chickens in one of the movable field pens.Andrew with one our original sows, Gertie.Andrew Kennedy: herdsman, shepherd, swineherd, flockmasterAndrew with our young boar, Patrick (left) and a young sow, Golda (rt.) Even piglets need hugsAndrew with milk cow, Kristen, on a cold winter dayBenjamin waving from the back of our new pass-thru refrigerator Recent heavy snows haven't left us much room for piling the snow in the farm yard.  Bea, purebred Ayrshire, new mother as 3/5/14First of the Ayrshire-Normandie cross calves (Bernard, a bull calf out of BEA ) Bernard & Charlotte enjoy the warmth and sunshineApril snow brings May flowers�isn't that how it goes!Jesse hangs out with Bernard and CharlotteOur magnificent magnolia finally bloomsEmily and LincolnAn essential farm implement: the off-set disk.  Given our rocky NH soils, a disc is often the only tillage we do.Anthony and Josh stay on top of eagerly germinating weed seedlingsLincoln welding the hay mower reelBenjamin and Emily in the cheese room weighing out cheeseA field planted with oats and field peas catches the morning sun.  The oats grow tall and straight and the peas take advantage of that with their tendrils as they, too, climb higher.  When it grows to be 3-4 feet tall, the pigs will get turned in to harvest some of their own feed.  Emily and one of the 313 day-old layer chicks who arrived Monday morning on the overnight flight from the hatchery in Iowa!Phoebe, vegetable apprentice, joins the crew that plants the seeds, that weeds the fields, that waters the sprouts, that harvests the vegetables that we all eat!  Hurray!Bruce Darby and his 3rd graders from the Pine Hill Waldorf School help stir the biodynamic #500 prep. during their three-day farm trip to TWCF  A winter scene.  It isn't always pleasant but we and the animals manage well in all sorts of conditions.A view from the east looking west to our High Mowing field and further west the High Mowing SchoolA winter view looking east from the High Mowing field down on the TWC farm, which has also been known for generations as 4 Corners Farm. A typical scene this winter.  A bit of snow, a bit of bare ground, a patch of clouds, some breaks of pale winter light.Benjamin Meier, our cheesemaker  and "tender of the wheels."Ross Hall, our new dairy/livestock apprentice, relaxes with Kelly in the ever warming light of winter.Emily, one of our 2014 apprentices, learns to rake hay.Our new farm sign with the historic Abbot farmhouse in the background.  The Hilltop Cafe is located on the first floor.  This handmade sign (and many other signs at the farm) were done for us by Drew McCaskey (a veggie apprentice in 2013 and a dairy/livestock apprentice in 2014).One of our founding farmers, Trauger Groh, in the early days of the TWCF.Trauger Groh, one of our founding farmers.  He was the first one to clearly articulate how the CSA model of agriculture was different from what the rest of agriculture was doing.  He wrote the original version of the "Aims and Intentions" that you can read in its entirety on the "History of the Farm" page on our website.Trauger Groh (in the early days) with a Milking Devon. Lydia Hendrickson (dairy/livestock/cheesemaking apprentice, 2016)Ashley Natale (vegetable apprentice, 2016)

Photo(s) added: JacobOctober 23rd, 2016

New photo added:

New aerial photo of TWCF farmlands available for viewingMarch 9th, 2016

Now you can see the breadth of our various farmlands up here on Abbot Hill.  From Gage Field to Randi's Field, from the top of Frye Field down to the Hidden Meadow that once was a peach orchard a

New Showcase: Cheesemaking at Abbot Hill CreameryMarch 2nd, 2016

Click here to view the showcase.

 

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