Abrhistorically rich harmony pervades Dimond Hill Farm. For six generations, itsbrowners have managed to strike a balance between preserving the traditions of theirbrstorybook New England family farm and meeting dynamic modern-day demands.
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Frombrits origins nearly 200 years ago through the 1950s, Dimond Hill Farm’s multiplebrgenerations have milked cows, raised livestock, harvested hay, and grown vegetables.brThe focus for the next decade and a half changed to dairy production, and milkbrand cream were delivered in farm-labeled glass bottles to local homes. Freshbrfruit and vegetables took the place of dairy by the early 1970s, and by thebrlate 1990s, sixth-generation and current owner Jane Presby started buildingbrhigh tunnels for growing tomatoes. She has since built four others that allowbrher to expand her crops and get a jump on the growing season.
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Today,brsweet raspberries, juicy tomatoes, sleek cucumbers, and hearty salad greens arebramong the fresh offerings at Dimond Hill’s farm stand, open June throughbrOctober. Jane has also added homemade ice cream, pies, breads, jams, maplebrsyrup, pickles, pancake mix, honey, mustards, and marinades made in New Hampshire,brMaine, and Vermont.
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“Thebrfarm has survived because it needed to change for the times,” says Jane. “When one lifestyle of farming disappears, another onebrneeds to be recreated to answer the needs of the people and the changes of thebrdemographics and the lifestyles. You have to find your niche. That’s why thebrfarm has been successful through time.”
Check out the gallery above to get a since of all the the fresh offerings at Dimond Hills Farm.
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brBy Tareah Gray
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