To be fair, it is just that—an experience—that you receive upon coming to the farm. The land itself is beautiful. I had to stop for some pictures as I drove down the long driveway leading up to a picturesque cluster of houses and barns. Although there is still work to be done before construction and landscaping are finished and the farm store and café are open to the public, I could see the life in this place.
After spending 15 years as a bonds trader, Dean decided farmland would be a great new investment. He came along just as the land in Honey Brook was slated to be developed for housing. He was able to buy the land and preserve it as farmland. This is remarkable because the land had been a farm for decades; the big stone barn in the center of the grounds was built in 1785. Now all of that amazing land and architecture is being preserved, and even given a new face.
At Wyebrook, they run the farm in a non-energy intensive way. They use solar panels on the roof and move the field animals each day so they may harvest their own food. Dean has a still he plans to use to make bio-diesel from used cooking oil—this could be used to run the tractors. Because modern farming relies on fossil fuels, he felt it was time to look at a new method that does not rely on that—he became really fascinated with bio-diesel.
To understand how Wyebrook Farm will be producing food, I asked Dean to talk about why what he’s doing is important.
“Most of [our country’s] food is produced in a gross way, and it’s bad for the environment,” Dean explained. He felt the need to produce food in a better way. Additionally, there really is no downside to this means of production except for a somewhat higher cost.
However, Dean feels that you’re saving on money that you would spend on health care down the road due to poorly processed food, pesticides and chemicals. I tend to agree with him—you’re also going to feel better in the short term if you’re eating well. While this type of farming is not scalable, it is certainly “another way of doing it,” that Dean hopes is “economically viable.” His move to sustainable farming couldn’t have come at a better time. “People now care about where their food comes from,” Dean mused. Local and sustainable food has become very popular, and for good reason. According to Dean, Wyebrook Farm is producing “food for people that care.”
This summer, the farm was open to the public for a pig roast and Dean seemed excited at how people took advantage of what the farm had to offer. Gesturing towards a tree house and tire swing, Dean explained the structure had been a flurry of activity during the pig roast. Children played in the tree while their parents sat at picnic tables and enjoyed the pig roast with a bottle wine they brought along. He hopes this will be a common sight on the farm, and that people will really enjoy the space.
Dean plans to have the farm store open this spring. He’d like to see families visit regularly to shop on Saturdays and Sundays. The store will feature meat and eggs from Wyebrook, vegetables from a local farm, cheese, flowers and plants, and maybe even honey. The store will also feature a butcher, so customers can have steaks cut to their exact specifications. By coming to the farm store, customers can really “develop a relationship with the farm,” says Dean. He hopes customers will ask questions of the person that raised the animal rather than relying on the label to tell them what they’re eating.
Adding to this experience will be the on site café, which will serve food when the store is open, and provide an open courtyard for customers to enjoy their purchases. Most items offered in the café will have come directly from the farm. This is just one more way for people to enjoy Wyebrook. The courtyard and store offers a breathtaking view of the farm. Because Dean wants customers to really see where their food comes from, the back wall of the barn consists of floor to ceiling windows.
Although the store won’t be open for a few months, Dean is excited about an event slated for November. Similar to the pig roast during the summer, on November 19th Wyebrook will be roasting a steer. Mark your calendars now, because this is an event not to be missed. Dean explained they will roast the steer at low temperatures over a long period of time, using a “large box” devised by NY butcher Pat LaFrieda.
I know I’m excited for this event, and cannot wait for the store to open. Dean was nice enough to give me a few fresh eggs before I left, and they were perfect. They definitely tasted better than the last dozen I bought from the store, and I know I’ll be back for more. Check out the Wyebrook Farm website for more info, and keep an eye on this innovative new farm!
Find Wyebrook Farm at 150 Wyebrook Road of Honey Brook or online at wyebrookfarm.com.
