We are a small, diverse farm growing the food we love to eat. We cultivate an acre of mixed vegetables, flowers, and herbs by hand using a permanent bed, low-till system. We raise approximately 30 woodland hogs a year for use in our kitchen and to supply local restaurants and butcher shops. And we raise a couple hundred pastured meat birds. All of our farm products end up in our dishes that we cook during our weekly events. What you see on the land, you find in your glass and on your plate.
Over the Summer of 2016, we renovated our early 19th century barn that sat precipitously atop a crumbling field stone foundation and rotting sill beams. Local craftsmen, led by Jason Glick and Asa Irons, jacked up the barn, poured a concrete cellar, and set the frame down on a new wooden floor. Since then, we have picked away at all the minor repairs alongside growing food and hosting events inside.
Our relationship with food and farming is an ongoing dialogue in which one informs the other. How we cook a plant or animal is influenced by what we experienced when we grew and then harvested it. As we rotate around the sun, we eat the foods that come and go with each passing moon. Fermentation and preservation allow us to dine all year round and unlock flavors and nutrients otherwise unknown. We are on a journey with our farm, learning what it tastes like and sharing it with those who will join us.
High Ridge Farm was established by Katee Lafleur and Andrew White in June of 2016 when we purchased an 1835 farmhouse with thirty-five acres of open and wooded farmland in Mid-coast Maine. Brimming with excitement and inspiration, we embarked on a journey with each other and the land in pursuit of sustenance, vitality, truth, and beauty.
Our paths that eventually merged began in far away corners; Katee grew up in the then rural countryside of San Diego, California where citrus groves outnumbered houses in many areas. Andrew was raised in the suburbs of North Shore Massachusetts where houses had proliferated in former pastures and apple orchards. Katee studied ecological agriculture in college and has been farming ever since. Andrew didn't put a single thought toward farming until he was 22, but once he did, nary a single thought went to much else.
Our farm is a living organism. As we engage with it, it changes and develops with time. This relationship - one of observation and faithful stewardship - is the key to better land, animals, humans, and food. We layer many different life forms together to mimic natural patterns such as pigs pasturing within apple trees, followed by chickens and ducks. And by doing so, not only is the land becoming more productive, each crop and meat is more becoming more flavorful and healthful. And it has no limit.