Essex Farm offers a year-round, full diet, free choice membership. We produce grass-fed beef, pastured pork, chicken, eggs, fifty different kinds of vegetables, milk, grains and flour, fruit, herbs, maple syrup, and soap. Members come to the farm on Fridays, from 3 pm to 7 pm, and take what they need for the week, in any quantity or combination they choose. We sometimes limit scarce items, like maple syrup or the year’s first tomatoes, but most food is available on an all-you-can-eat basis.
Members are encouraged to take extra produce during the growing season for freezing or canning, to supplement what is available from the root cellar during winter and early spring. In addition to food, we offer members the opportunity to hike the farm, visit fields and animals, and join us as volunteers for harvest and field work.
We currently farm 600 acres and feed 222 members. We are powered by fifteen solar panels, nine draft horses, ten full-time farmers, and three tractors. We do not use synthetic fertilizer, herbicide, or pesticide. Our animals eat feed we’ve grown ourselves or local hay and local, certified organic grain.
Our mission: We strive to produce an abundance of high quality food while fostering the health and resiliency of the farm, the farmers, the members, and the community. Our desire is to build an agro-ecosystem that is sustainable economically, environmentally, and socially. We work to make a farm that is better tomorrow than it is today.
Essex Farm was started in 2003 by Mark and Kristin Kimball. Mark graduated from Swarthmore College with a self-directed degree in Agricultural Science. He has been farming for 19 years, and has traveled across the country and around the world in search of a truly sustainable, diversified farm. Kristin graduated from Harvard University and worked as a writer and editor based in New York City before meeting Mark. Her memoir, The Dirty Life, chronicles Essex Farm’s startup year.