Abundance Acres Farm

Pasture-Based Farming

Near the foothills of the Adirondacks, where coyotes howl and the winds blow free, we (Christopher and Pam) bought an Amish dairy farm--but we're neither Amish nor milking cows. Embracing holistic, sustainable, and regenerative approaches, we reject patented seeds and synthetic amendments (fertilizers, weed killers, and pesticides) for the health of humans, animals, plants, and our planet. Instead of taking from the land exclusively, we try to put in at least as much as we take out. Our animals are treated humanely, allowed to live as naturally as possible, and respected to their last day.

Eggs from Free-Ranging

Hens Raised on Pasture

The flavor of our eggs is incomparable and "off the charts"! Deep yellow-orange yolks make otherworldly scrambles, & quiches. Eggs are a great value for the nutrition they offer.

Free-Ranging Chickens Raised on Pasture

Customers say our chicken is the best they've ever eaten! Moist, tender, and delicious without brine or sauce. For best value, roast a whole bird, then make nourishing broth from the bones.

Free-Ranging Turkeys Raised on Pasture

On pasture, turkey develops a depth of flavor unattainable in a supermarket bird. Give thanks knowing that the centerpiece of your meal was raised snacking on crickets, weeds, and worms!

Partnerships with Community

Without a network of family, we work with neighbors in our small community to raise excellent-quality product. Although our ewes are bred and lamb here and we have bred some cows on farm, customer demand (and the number of hours in a day) forced us to seek out local breeders for calves and piglets, because breeding (and maintaining breeding stock) is a whole other enterprise beyond raising, processing, and selling.
The rabbit enterprise is currently on hold, but a family we do business with has the stock, so maybe we can get some descendants back in the future.

Grass-Fed Beef

Our cattle live outdoors with an open barn except for the most blizzardy days (because our cow guru said so!). Favorite breeds include stocky Hereford, Shorthorn, and Simmental-Angus.

Pork Raised on Pasture

Slower-growing crosses of Red Wattle, Gloucestershire Old Spot, and other breeds thrive outside. They convert forage & feed to flavorful, marbled "not the other white meat"!

Grass-Fed Lamb

Because they grow slower than chickens but faster than cattle, sheep joined the party a few years back! We are working toward our goal to have lamb at markets at least quarterly.

Grass-Fed Rose Veal

A "young beef" processed at 8-12 months (whereas conventional white veal is about 3 months old) has led a real cow's life, on pasture eating grass. Meat is tender, pink, and mildly beefy. Limited availability.

Maple Syrup

Our 65-acre woods is dense with maple trees! We have grown the sugarbush annually, from 200 taps in 2019 to about 1000 in 2026. Chris hopes to get a "big rig" on line in 2027.

Meat Rabbits

In NH, we started with a trio and brought 30 rabbits to NY. Rabbits are lovely to keep but difficult to get processed in NY, so we gave away remaining stock. They may be back some day ...

Respect, Sustainability, and Regeneration

Many enterprises fall under our holistic vision for the farm, which values resources, species, and health for us and for future generations. We're constantly seeking ways to use our resources wisely and without waste.

Non-GMO, No-Spray Hay

Because hay fields---and the food they produce for our animals---are precious, we don't dessicate the hay, before or after baling. Small square bales are easy and convenient to stack and use.

Selective Harvests

In Amish tradition, we have logged (selectively) our dense woods with draft horses, not heavy machinery, to preserve biodiversity while opening the canopy so maples can thrive.

Grazing to Regenerate

Land needs impact to be healthy. For 5 years, we grazed Holstein heifers for a neighbor in summer. Now, we raise poultry, pigs, sheep, and cattle on more acreage every year.

On-Farm Price List (prices & products subject to change; availability may be seasonal)

Eggs	Brown Eggs. Ungraded, Unsized. Laid by seasonally free-ranging hens fed organic feed	$7.00/dz
Beef	Frozen. Pasture-raised cattle. Ground Beef, Steaks, Roasts, Various Boneless and Bone-in cuts, priced up to	$30.00/lb
Chicken	Fresh/Frozen. Seasonally pasture-raised CornishX fed local feed. Whole	$6/lb
Chicken	Fresh/Frozen. Seasonally pasture-raised CornishX fed local feed. Drums, Wings, Thighs, Boneless Breast, Tenders. Cuts from $5/lb to	$13.50/lb
Chicken	Fresh/Frozen. Soup Bones (Frames)	$3/lb
Duck	Fresh/Frozen. Grimaud-hybrid Pekin. Wholes, Boneless Breast, Wings, Leg Quarters. NOT AVAILABLE THIS SEASON	$0/lb
Lamb	Frozen. Various chops, steaks, and ground. Seasonal availability. From	$21/lb
Maple	Syrup. Dark. TSA-friendly 3.4-oz plastic to 1-qt plastic; ask about glass jar availability. Priced $5 ea to	$25.00/qt
Maple	Sugar (granulated). Plastic shaker bottle or bulk bag available. OUT OF STOCK	$15.00/lb
Pork	Frozen. Heritage-cross hogs raised on pasture with local feed. Various cuts, priced up to	$19/lb
Rabbit	Fresh/Frozen. Creme d'Argent, Champagne d'Argent, or cross. Whole (2.5-4.5 lb) NOT AVAILABLE THIS SEASON	$0/lb
Rose Veal	Frozen. Humanely raised milk- & grass-fed Baby Beef (to 8-10 months) with local non-GMO no-spray feed. Never isolated from other bovines. Seasonal availability. Various cuts, from	$10/lb
Turkey	Fresh/Frozen. Pasture-raised Sonoma Valley Classic turkeys for holiday celebrations. Whole. RSVP FROM mid-OCT, available NOV-DEC	$7.14 lb
OFFAL	Frozen. For humans or pets! Inquire about availability of organs, feet, and bones from everything we raise. Starting at	$3/lb