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Dimond Hill Farm: Preserving the Past While Embracing the Future

Oct 07, 2015 01:41PM ● Published by Ryan Frisch

Photos by Scott Snyder

A historically rich harmony pervades Dimond Hill Farm. For six generations, its owners have managed to strike a balance between preserving the traditions of their storybook New England family farm and meeting dynamic modern-day demands.

From its origins nearly 200 years ago through the 1950s, Dimond Hill Farm’s multiple generations have milked cows, raised livestock, harvested hay, and grown vegetables. The focus for the next decade and a half changed to dairy production, and milk and cream were delivered in farm-labeled glass bottles to local homes. Fresh fruit and vegetables took the place of dairy by the early 1970s, and by the late 1990s, sixth-generation and current owner Jane Presby started building high tunnels for growing tomatoes. She has since built four others that allow her to expand her crops and get a jump on the growing season.

Today, sweet raspberries, juicy tomatoes, sleek cucumbers, and hearty salad greens are among the fresh offerings at Dimond Hill’s farm stand, open June through October. Jane has also added homemade ice cream, pies, breads, jams, maple syrup, pickles, pancake mix, honey, mustards, and marinades made in New Hampshire, Maine, and Vermont.

“The farm has survived because it needed to change for the times,” says Jane. “When one lifestyle of farming disappears, another one needs to be recreated to answer the needs of the people and the changes of the demographics and the lifestyles. You have to find your niche. That’s why the farm has been successful through time.”

Check out the gallery above to get a since of all the the fresh offerings at Dimond Hills Farm.



By Tareah Gray

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