Valley Springs Farm Fresh Beef

Donald and Dorothy Harms have operated the farm for the past 35 years, with Donald being the fourth generation to run it. Initially a dairy farm known for its high-production Holstein herd, the farm transitioned to raising beef cattle with the same dedication. Dorothy's passion for gardening and cooking led to the establishment of a bed and breakfast. The farm has a long-standing tradition of community involvement, including participation in local agricultural boards and initiatives like the Farmer Angel Network and the Hill & Valley Exploration Tour.

The farm operates on a 255-acre property with diverse landscapes, employing a grass-fed and grass-finished system for their cattle. The cattle are primarily pasture-fed with supplemented forage and silage, and are raised without animal by-products, hormones, or antibiotics. The farm practices rotational grazing, allowing cattle to naturally harvest and fertilize the fields, which promotes soil health, biodiversity, and ecosystem restoration. Reduced tillage and regenerative agriculture methods are used to conserve water and improve soil health.

The farm offers a bed and breakfast experience where visitors can enjoy guided farm tours, hiking trails, and a full country breakfast. Dorothy's homemade jams and jellies are available for purchase. The farm also sells beef through monthly CSA shares, 1/2 beef, 1/4 beef, and mixed bundles, with options for farm pickup or local delivery. Each December, the farm donates grass-fed ground beef to the local Food Pantry. Dorothy serves on the Wisconsin AgriTourism Association board to promote agritourism as a means to support family farms.