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Welcome to Rucker FarmLet’s begin by stating what may seem obvious to most, “When you milk the cow you need to feed her too.” The same goes for our community. The shareholders that participate in Rucker Farm live productive lives that benefit the community. It is necessary to produce energy that will fuel us. Who can we thank other than the dairy cow. The dairy cow is the foundation of Rucker Farm. She is an ideal employee who works with grace and a sound mind. She shows up for work every morning and evening on time. She fertilizes the gardens and makes grass into food for you to eat. She takes the path of least resistance to reserve the energy to digest her food to produce the milk, the miracle substance that can heal itself. The dairy cow's résumé is never ending; so please, while you are considering becoming a shareholder, remember, we revolve around the farm and as a community we must keep in mind that, “When you milk the cow you need to feed her too.” Thank you,
PhilosophyRucker Farm Dairying School is dedicated to returning the family cow and all its advantages into the lives of twenty-first century Americans. Here we provide a place for people to co-own their own family cow and to learn about the uses and benefits of its products. Here the power and sustainability of an ancient tradition lives on. It takes shareholder commitment to the circle of life at the core of the program. In order to have milk, the cows must give birth. Some of the calves born are raised for meat that is sold to our shareholders. As shareholders, we need to buy and use that beef— beef that has been loved, named and finished on rye grass. Shareholders need to serve the animals as they are serving us fresh wholesome milk and much more than words can describe. Community Supported—Our program depends on a family of shareholders, helpers and supporters. Dairy—Raw milk and cream are the foundation of our dairy products. "Milk's unique receptivity to light causes it to shine forth as if internally illuminated, as if brightness itself were fluid. Milk thus shares in the allure possessed by all glowing things." —Arthur Mason Worthington, 1908 About the Cheese ... A message from Heidi ... Fermentation—In addition to making cheeses, yogurt and kefir, we use whey from cheesemaking in the lactic fermentation of vegetables. Seasonal Observation—Noticing the subtle changes all around the farm are key to managing for the health and well being of all, animals and people alike. The Farm June 2011Photos by Isabelle Eastham. See all of Isabelle's pictures on the gallery page. Click on "June 2011" under slideshows. |
Farm Share FeesThe cost of investment for the Rucker Farm Share Program is $128 per share (as of September 2011). A half share investment is $64. The boarding fee is $154 per share each quarter (as of September 2011). For each share of the herd, a share owner recieves one gallon of milk per week. If you would like to join the program, please contact Heidi Eastham, the farm manager, at 540.675.9996 . A TestimonialDear Heidi, Questions to AskHere is a link to a Q & A document about what to ask when looking into share programs. Heidi put this together to help managers and shareholders. Rucker Farm Statement of PurposeTo provide healthy food to educated investors.
To provide a model sustainable farm.
To provide a sales outlet for investors' complementary products.       Family Dairy Cow CourseNext course time to be determined. Contact Heidi if you are interested. Private daily classes in dairying and milk handling are available—
Basket artwork above "From Spring milk to Winter keep cheese" by shareholder Virginie Audrain, copyright 2008. Some Links....Blue Ridge Meats of Front Royal is where we have meat from the farm processed. In August 2011, our rose veal was featured at Blur Ridge. The Surprisingly Colorful History Of Milk, NPR, On Point, Tom Gjelten in for Tom Ashbook, Tuesday, June 28, 2011.
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