Our goal is to be able to maintain the farm from the products raised on the —growing, eating and enjoying the beauty and abundance around us; sharing our love of animals, country life and great food with people who visit is what we love to do. We want the kind of place that makes you glad you came here and not somewhere else. We run a business that makes customers feel that they are contributing to the success and continuation of a family farm. Our expertise is in cooking tasty, home style, old fashioned, New England recipes with a focus on the homemade. By using the produce raised on our farm or purchased locally, we keep the cost down and help local businesses share in the farm experience. We grow pumpkins, squash, gourds, Indian corn, popcorn, asparagus, tomatoes, celery, onions, beets, carrots, potatoes, chives, parsley, broccoli, cauliflower, peppers, sunflowers, comfrey, basil, dill, cucumbers, alfalfa, and mixed grass hay.
About Bruce and Chris
Bruce, a 1969 graduate of the Culinary Institute of America, has pursued a colorful career as Sous Chef, Saute Chef, Banquet Chef, and Executive Chef at private club, hotels, inns and restaurants in New Hampshire, Alaska, Hawaii, Florida. He has been a Chef Consultant in Hawaii, a Restaurant Management Consultant in New Hampshire and co-owner of the regionally renowned Sunny Day Diner in Lincoln, New Hampshire.
Chris, his wife, is equally skilled, starting with experience as a waitress in Vermont, New Hampshire and Hawaii, then a banquet chef in Hawaii and Florida, a Sous Chef in Vermont, New Hampshire and Florida, a Chef in New Hampshire and an Executive Chef in Florida before co-owning with Bruce the Sunny Day Diner. The school of hard knocks has produced an honor student.