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Applecheek Farm, located is pastoral Hyde Park, VT, is not your typical family-owned dairy farm. The Clark family, led by Applecheek founders John and Judy, has succeeded in transforming their once small dairy operation into the very definition of diversity. In addition to the certified organic high quality milk that they sell to Agri-Mark, the Clarks also produce and sell their own grass-fed beef, humanely raised veal, pasture raised pork, chicken, eggs, turkeys, French Guineas, Muscovy ducks, emu oil, raw milk, maple syrup and last year, they added organic vegetables to the mixture.

“We’ve been helping to feed the local community for a long time now,” says farm manager John Clark Jr. “Our philosophy is simple; we strive to produce food that encompasses dignity, local economy, optimal nutrition and restores the ecological capital in our soils. We have respect for our land, animals and customers, and I think the pride we take in our work is evident once someone has tried our products.”

While the Clarks devote much of their time to their dairy, meat and poultry business, they also spend a lot of it hosting events, giving tours and educating visitors. They offer horse-drawn sleigh tours in the snow, llama treks on fairer days, motor coach tours for large groups and school and family tours year-round. Guests of all ages get to interact with the animals up-close while learning about the daily workings of a family-run farm.

“We love educating the community,” says John, “especially on sustainable agriculture practices. Our door is always open, and we keep a calendar of events on our website, applecheekfarm.com.”

Applecheek Farm hosts different events throughout the year, both outdoors in the fields surrounded by Vermont’s green mountains, and inside the Clark’s large banquet hall. All of the food prepared by Chef Jason Clark comes from Applecheek, or neighboring farms. Events range from family parties and weddings to an annual outdoor pig roast - complete with live bands and a huge bon-fire - which draws hundreds of guests.

Sustainable farm practices and animal management are the key focuses for John and his family. All of the food they produce is organic, a certification that requires careful adherence to the state’s guidelines, including an annual inspection. But it all translates to a better overall farm environment. “For us, multi-species grazing is important,” notes John. “It helps to build soils, keeps the crops healthy and reduces the need to plow, while yielding high quality nutritious food for the animals.” It’s a big reason Applecheek has won quality awards from Agri-Mark and Vermont agriculture organizations.

John Clark Jr. and his wife, Rocio, manage the day to day operation of the farm. Their parents, John and Judy, still help out part time. They have two children, Sophia and Forrest. John’s brother Jason, along with his wife Sarah, runs the farm’s banquet hall and Just Delicious Catering, the onsite catering business. They also have two children, Zachary and Alessandra.

“Taking care of 300 acres and approximately 600 animals is a lot of work,” notes John. “And I’m glad I have my family to help share the load. There’s nowhere else I’d rather be.”

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