About the Farm
The story of Farr Farms begins in 1951 when Sumner and Peggy Farr first purchased Johnny Brook Farm in Richmond, Vermont. Over the decades, the Farr family expanded their operations slowly and thoughtfully, eventually milking nearly 500 cows at farms throughout Chittenden county. When fire struck their barn in 1967, they rebuilt with determination, constructing the current barn in 1968 where they continued their dairy operations.
In the late 1990s, the farm transitioned to the next generation as Sumner and Peggy's son Chuck, his wife Harriet, and their son Ashley took the helm, focusing on diversifying the operation with cropping and milking. Ashley and his wife Erin assumed control of the milking operation in 2012 under the name Farr Farms, operating with 60 cows and a robotic milker until 2018. This marked another pivotal transition as the family adapted to changing times while honoring their agricultural heritage.
Today, Farr Farms represents a beautiful evolution of traditional farming values meeting modern community engagement. Ashley and Erin have transformed their operation to focus on direct-to-consumer beef, pork, and eggs, while also creating meaningful agrotourism experiences through their Sunflower Stroll and Pumpkin Patch events. The farm is a true family enterprise, operated by Ashley, Erin, and their four daughters, with teenagers Aislynn and Alexis actively participating in daily operations and showing their pedigree cows, while younger daughters Annabelle and Adalie contribute their own special brand of help and joy. Chuck and Ashley continue the family's crop legacy, growing and selling grain crops alongside small square bales of hay and straw, ensuring that Farr Farms remains deeply rooted in serving their Richmond, Vermont community.
The story of Farr Farms begins in 1951 when Sumner and Peggy Farr first purchased Johnny Brook Farm in Richmond, Vermont. Over the decades, the Farr family expanded their operations slowly and thoughtfully, eventually milking nearly 500 cows at farms throughout Chittenden county. When fire struck their barn in 1967, they rebuilt with determination, constructing the current barn in 1968 where they continued their dairy operations.
In the late 1990s, the farm transitioned to the next generation as Sumner and Peggy's son Chuck, his wife Harriet, and their son Ashley took the helm, focusing on diversifying the operation with cropping and milking. Ashley and his wife Erin assumed control of the milking operation in 2012 under the name Farr Farms, operating with 60 cows and a robotic milker until 2018. This marked another pivotal transition as the family adapted to changing times while honoring their agricultural heritage.
Today, Farr Farms represents a beautiful evolution of traditional farming values meeting modern community engagement. Ashley and Erin have transformed their operation to focus on direct-to-consumer beef, pork, and eggs, while also creating meaningful agrotourism experiences through their Sunflower Stroll and Pumpkin Patch events. The farm is a true family enterprise, operated by Ashley, Erin, and their four daughters, with teenagers Aislynn and Alexis actively participating in daily operations and showing their pedigree cows, while younger daughters Annabelle and Adalie contribute their own special brand of help and joy. Chuck and Ashley continue the family's crop legacy, growing and selling grain crops alongside small square bales of hay and straw, ensuring that Farr Farms remains deeply rooted in serving their Richmond, Vermont community.
Type of Foods Inside
Meat
- Homegrown Pork
- Homegrown Beef
Dairy
- Maddie's Butter
Eggs
- Annie's Eggs
Vegetables
- Seasonal Squash
- Seasonal Vegetables
- Green Slice Veggie Balls
Pantry/Other
- FF Spice Rub
- NEK Grain Flour
- NEK Pancake Mix
- Bearded Butchers Seasoning
- Maple Syrup
Meat
- Homegrown Pork
- Homegrown Beef
Dairy
- Maddie's Butter
Eggs
- Annie's Eggs
Vegetables
- Seasonal Squash
- Seasonal Vegetables
- Green Slice Veggie Balls
Pantry/Other
- FF Spice Rub
- NEK Grain Flour
- NEK Pancake Mix
- Bearded Butchers Seasoning
- Maple Syrup
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