Farmers » Avrom Farm
vegetables, mushrooms, pork, turkey, chickens, poultry
- Indoor and outdoor markets
Avrom Farm is nested among the rolling hills overlooking Green Lake in Central Wisconsin. Their mission is to regenerate the land by imitating natural systems. They manage the farm as an ecosystem through integrating livestock, grain, pasture, vegetables, and forest plants to create a farm-ecosystem that is both resilient and productive. By farming in this way we are able to produce exceptionally flavorful and nutritionally dense food. The farm was bought by owner Hayden Holbert's grandfather, Lester Schwartz, in the early 1950s. It stayed in their family ever since. Their family named the farm after his father Abraham, whose Hebrew name was Avrom. Lester was a professor of art at Ripon College from 1947 to 1977. He was inspired by the landscape of the farm and created paintings and large-scale steel sculptures which expressed his innovative personality. In 2008, Hayden began growing vegetables with the help of his parents. Although he spent the majority of his childhood in Chicago, nearly all of his summers were spent at the farm, sticking seeds in the ground and seeing if they’d grow. From the start, his family made compost and used other soil-building practices to grow delicious vegetables. Their family started selling them at farmers markets around the Green Lake, WI area and with each year added equipment and knowledge to their new-found passion. In 2013, Hayden attended Warren Wilson College in Asheville, NC to study sustainable agriculture and work on the college's 275 acre pasture-based livestock farm. There, he found his passion for pigs and chickens, and how their niche in a diversified farm-ecosystem can transform degraded lands into productive ones, provide nutrients and organic matter to high demanding vegetables, and make their experience as farmers more rewarding. During his time in school, he spent a summer in Southwest France, living and working with three families who helped further his knowledge in regenerative agriculture and introduced him to French butchering. In spring of 2017, he brought on several people to help grow vegetables and put up fences, barns, freezers, and a packing shed all the while raising livestock to meet the demands of some restaurants in Chicago and the farmers markets around Green Lake.