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Robie Farm—Saving the Past, Nurturing the Future Generation
Researched and Written by Janine Weins
(Posted 6/9/07)

Many are becoming increasingly aware that foods produced for appearance and shelf life sometimes lack character, flavor, and nutrition. Unfortunately, the number of small New England farms that produce nutritious products without emphasis on shelf life and perfection in shape and size are declining. In New Hampshire, according to Lee and Betty Sue Robie, there were 725 family farms in 1979, today there are only 146.

The Robie Farm, between the Connecticut River and Route 10 near the Orford/Piermont town line, is a fifth generation small New England farm. After struggling to support the farm and family by selling their farm products to resellers, Lee and Betty Sue Robie decided to open the Robie Farm Store so they could sell directly to their customers.

At the Robie Farm Store, and at Farmer's Markets in Lebanon, Piermont, Littleton, and Bradford, Vermont, you can purchase raw milk, free-range eggs, farmstead cheeses, pork sausage, beef and fresh homemade baked goods grown and/or produced at the Robie Farm.

The cows that produce Robie's raw milk are not fed growth hormones; instead, they get to graze freely in pastures next to the Connecticut River and are regularly tested to assure that they are healthy. All of the cows, like the people who drink their milk, have their own names—and as Betty Sue says, their own personalities.

Some of the raw milk is used on the farm to produce three different farmstead cheeses, some is used to produce raw milk ice cream.

Free-range eggs from the Robie Farm come from chickens who wander around the barn yard eating the worms, bugs and grains they find most tasty and producing tasty eggs.

The port sausage sold at Robie Farm is made using Neil's special recipe and port from pigs raised on the farm. Some customers, after having tried sausage from the Robie Farm, will not eat any other breakfast sausage.

The beef currently sold at Robie Farm is from their own antibiotic- and growth hormone-free dairy cattle. Soon they hope to add antibiotic- and growth hormone-free beef cattle. Dairy cattle have a different taste than beef cattle. Those who have not explored the taste and texture of different kinds of beef, like those who have only eaten button (also known as white) mushrooms, may not appreciation the diversity of flavors and textures.

The farm store also sells muffins, breads, and other baked goods that are made by Betty Sue, a state certified baker, using milk and eggs from the farm.

While many commercially-produced foods are beautiful to look at, they may be lacking in nutrition, and some are even unhealthy and occasionally deadly. Fortunately there are places, such as Robie Farm, where you can purchase healthy foods that are produced in a way that helps preserve an important food tradition and to sustain New England's rural and agricultural character.

On Saturday, June 16th, Robie Farm will be having an open house. Visitors can try the farm's raw milk and cheeses, taste their sausage, sample some of Betty Sue's bake goods, and if you get to the farm early, enjoy a pony ride and/or a boat ride on the Connecticut River.

When heading north on Route 10 look for the sign for the Robie Farm Store on the river side of the road just north of the Orford/Piermont town line.	Chickens resting at the Robie Farm while their little bodies prepare the free-range eggs available at the Robie Farm Store.	Three different cheeses made from their own cows' raw milk at the Robie Farm.