Featured CSA: 8 o'Clock Ranch, New York
When John and Kassandra Barton started farming in New York’s North Country, they raised sheep the conventional way, feeding the animals grain as they had been taught to do. But soon they found themselves wondering why it was so hard to keep their animals healthy. “So many of the lambs were weak and some died,” Kassandra says. “We did our research and started to suspect that the grain diet was not good for their overall health.” So the Bartons transitioned their 180-acre farm to an entirely grass-based system, with startling results. “It was like taking a person off a junk food diet. Now we don’t need to intervene as much or use medications. The newborn lambs just pop right up and do what they’re supposed to do. Plus, the flavor of meat has changed for the better.”
Today, the Bartons raise animals that do best on grass: their sheep and cattle are mostly heritage breeds known for their hardiness and good flavor, and their pigs forage the same fields, eating grasses and roots supplemented with apples from the farm. Only their chickens’ diet is supplemented with grain.
Unlike most CSAs, membership in the 8 o’Clock Ranch CSA is not limited to local residents. The Bartons had been selling frozen meats over the Internet before they ever started a CSA. Now, they offer three-, six-, and 12-month memberships, with monthly boxes hand-delivered to nearby families or shipped in insulated containers to those farther away. In cooperation with two neighboring farms, they sell organically raised (but not certified) lamb, pork, eggs, grass-fed beef, and maple syrup. Goat’s milk and goat cheeses will soon join the lineup.
The CSA model allows the Bartons to have a closer relationship with their customers—even those members who live in other states. “With single-order selling, we never experienced much feedback, which is really critical to helping us run the farm,” Kassandra says. “It’s great to hear what people like and what they’d like more of, and the CSA provides that opportunity.”
Photo Credit: 8 o'Clock Ranch
