Does' Leap Farm

Does' Leap began in 1997 with a rough piece of land in Bakersfield, a yurt, three goats, and a vision. Freshly out of graduate school in Sustainable Agriculture, the founders had many ideas but little experience. They aimed to create an integrated system of plants and animals that complemented each other, built good soil, and produced delicious, nutrient-dense food. Over the past 20+ years, the farm has evolved significantly, improving the land, developing a healthy and vibrant goat herd, and raising pigs that thrive on pasture. The farm has grown to produce more of its own high-quality hay, heat facilities with wood from its own lot, and use solar power for energy needs.

Much of the farm work, including plowing, harrowing, spreading manure, and firewood collection, is accomplished with two draft horses. The goats and other livestock graze on wild vegetation for most of the year, contributing to the farm's goal of sustainability and self-reliance. The farm's cheeses reflect the varied vegetation and changing seasons of Vermont. The integrated system of plants and animals helps build good soil and produce nutrient-dense food. The farm also raises organic beef, pork, and chicken, ensuring that all aspects of the farm work together synergistically.

Products from the farm are available directly from the farm and at the Burlington Farmers Market. The farm produces a variety of items, including cheese, kefir, farm-made sausage, and whey-fed pork. The small size of the farm allows for flexibility in tweaking systems to improve both the land and the well-being of the animals. The farm's journey has been rewarding, with each year bringing new pieces to the puzzle of sustainable farming.