Our dairy farm is strongly committed to a 100% grass-fed cow system, once a day milking, raising calves on their mothers, where we graze our 250 acre farm from March to November, and feed our herd in the winter from silage and baleage that we make during the summer along with some bought supplemental hay. We are certified organic by OCIA and certified biodynamic with Demeter. The land was donated to the Camphill Movement by the Myrin Family in the 70's with the notion that it would go forth in practicing bioydnamics as well as culitvating an enriching, social therapuetic, life-sharing community. We bottle our raw milk and sell to Kimberton Whole Foods, Weckerly's Ice Cream in Philadelphia, MOM's Organic Market in Philadelphia and Bryn Mawr, Camphill communities in the surrounding area, Farmer's Market in Phoenixville, and to our CSA on farm. We are currently renovating our cheese house and cave in order to grow a new value added product; farmstead artisan cheese. We are also looking to the future of marketing our naturally-mother raised veal.
The people who are part of the farm are Tom and Jessica, a married couple who manage the farm together, three apprentices, summer interns, and 3 to 4 one year long part-time positions with our 6 to 8 crew members who have different disabilities and who bring a culture to the farm that is uplifting and a one of a kind life-experience.
If interested in any of our positions then please contact Jess at email@example.com.
Check out our instagram at @cvkhdairy