We are not breeding show cattle, or for the highest milk production, or the fastest rate of gain for beef. We want the animals that work best for us. That means cows that stay in good condition and meet modest production goals on a 100% grass diet.

All of the products of the herd are sold at the farm. They include raw milk and cream, veal and beef. We are selling to our neighbors for consumption by their families. This forces us to focus on quality and high value. Our customers know us and the farm. They are welcome in the barn and have great appreciation for the work we do and food that is produced at Sunnyfield.

Interns are an important part of the farm crew. Work with the cattle includes almost everything that we do. The cows are rotationally grazed from May to November. Fences need to be set up to allow milk cows to shift paddocks twice a day, others once a day. Cows are milked once a day. Milk jars are filled and the barn is cleaned every day. Freezers are stocked with various types of meat a couple times a week. We need people to observe the herd to check for heats and health issues or injuries. There are always building and equipment issues to deal with. We make hay in small square bales. This means lots of hay handling, unloading hay wagons and stacking hay in the barns. Work in the fields is varied according to ability. It includes some clearing, spraying liquid amendments, spreading dry amendments, seeding and haying. Also taking soil samples and monitoring growth and diversity of plants in pastures and hay fields.

SHEEP
Interns learn all aspects of grass based sheep husbandry. Starting in May sheep are prepared for moving to summer pastures which involves shearing, foot trimming, fecal checks with worming if necessary, tagging. Sheep are moved to different summer pastures set up in paddocks which are moved every three days. Daily maintenance involves a once a day feeding of the guard dog, head count, a check over of the sheep and watering.