SUSTAINABILITY SPROUTS IN OUR FIELDS
Sustainability - The ability to maintain or support a process continuously over time.
IN THE FIELDS
At Apple Ridge Farm & Artisan Sourdough Bakery, our commitment to the earth is as deep as our roots. Every piece of produce we grow is Naturally Grown, free from chemical fertilizers, herbicides, or pesticides. We proudly cultivate non-GMO vegetables, many of which are heirloom varieties with histories spanning 50 years or more. By nurturing these time-honored crops, we not only preserve biodiversity but also ensure that the freshest, healthiest, and most sustainable produce makes its way to your table. You can find our produce at Monroe and Easton Farmers’ Market, and it also plays a starring role in our Bakery. Our fresh vegetables are key ingredients in our value-added items, including Sourdough Bread, Pizza, Seasonal Soups, Dip, and Vegan Chili.
BRICK-OVEN ARTISAN SOURDOUGH BAKERY
Our dedication to tradition extends to our baking as well. We embrace a style of baking that harkens back to a simpler time, before grains were bred to be all carbohydrates and before flour was bleached and brominated. Back when the natural fermentation process was honored without the rush of commercial yeasts, and before the addition of chemicals to extend shelf life or synthetic vitamins to replace what modern processing had stripped away. This approach isn’t just about preserving tradition; it’s about creating bread that is more wholesome, nutritious, and easier to digest, free from the pitfalls of modern, gluten-containing products.
FARMERS’ MARKETS
You can taste this difference in every bite of our Sourdough Bread, Pizza, Seasonal Soups, and Vegan Chili, all made with ingredients from our fields and available at local Farmers’ Markets and in our Farm Store. Any produce that doesn’t sell at the markets returns to the farm, where it’s used in our bakery’s value-added items or to nourish our Pasture-Raised animals. Any returned produce not usable is composted and put back in the soil to start the cycle of sustainability over again.
PASTURE-RAISED MEATS
Chicken
We have 300 laying hens during the green season and 150 over the winter. In the warmer months, we also raise 60 broilers (meat chickens) per week. Our hens enjoy the freedom to roam wherever they please, except in the vegetable-growing areas, which are fenced off. They spend their days out in the pasture, eating grass, digging along fence lines for bugs, or lounging in the shade. This natural lifestyle not only enhances their quality of life but also contributes to the health and vitality of our farm ecosystem.
Pork
Our pigs are another vital part of our sustainable farming approach. Pigs have an amazing ability to eat down a pasture and turn over the soil in search of grubs and bugs. For that reason, we raise only ten pigs a year, and only during the green season, to ensure they get as much pasture in their diet as possible. We move them to fresh pastures daily to minimize damage and use them to keep the fence lines clean—they do a better job than any weed-whacker ever could!
Rabbit
Raising rabbits on pasture allows them to exercise, engage in natural behaviors, and enjoy a higher quality of life. These rabbits are not only leaner but also richer in omega-3 fatty acids and contain less saturated fat. Additionally, their nitrogen-rich manure goes directly back into the soil, further enriching our land and closing the cycle on sustainable farming.