Rogers Farmstead

About the Farm

Rogers Farmstead was born from a chance meeting between two IBM employees in Vermont. Jessie, a chemical engineer from Cape Cod, and Nate, who grew up on a dairy farm in northern New York, found themselves drawn to the tranquility of rural life while living next door to a dairy farm in Fletcher, Vermont, where Nate rekindled his love for farming. In 2012, this husband-and-wife team embarked on a new chapter, purchasing a 133-acre farm in West Berlin, Vermont, that had been conserved by the Vermont Land Trust.

The Rogers began restoring their farmstead with a mission to build a way of life as dairy farmers while raising their family, creating what they describe as a throwback to the good old days when milk tasted better because you knew the farm where it came from. They started with cream-top whole milk, then expanded in 2016 by leasing space to make organic whole-milk yogurt, eventually building their own on-farm creamery in 2017. Their operation centers around one of the few 100% pure Jersey herds in the country, with 30 milking cows and 20 young heifers that roam outside, eat grass and hay, and never receive antibiotics or growth hormones.

At Rogers Farmstead, every aspect of their operation reflects their commitment to organic farmstead values and community connection. They manage over 200 acres of land that has been continuously farmed for over 100 years, using organic practices that work for their family, animals, and environment. The farm serves as more than just a dairy operation, partnering with Community Harvest of Central Vermont and the Vermont Food Bank to serve food-insecure individuals and families throughout Vermont. Their philosophy centers on farming with future generations in mind, ensuring this special place can be a source of local food for the community for the next 150 years and beyond.