 by Anne Dailey Issue 43 (Oct/Nov 08) [Copyright © 2008, The Valley Table] Michele & Eric Thompson Belmond Farm, Montgomery Products: Pastured pork (sold by the piece), whole chickens. Size, scope and methods: Stock includes Tamworth and Yorkshire/Berkshire-cross pigs, Cornish-Cross meat chickens, heritage breed laying hens, milk goats. All animals are pastured on eight acres. History: Both Michele and Eric grew up in New York City, but Eric's family ancestry extends back four generations on a farm in Belmond, Iowa. Eric purchased the land (a former orchard and dairy farm) in 1998, and Michele moved up in 2004. They are only the second owners of the property. What started as an effort to feed themselves turned into feeding friends and family. This is the first year they will offer meat to the public at regional farm markets. What's Next: The Thompsons have no desire to grow very large or to market their products much beyond their home base. "Right now, our vision isn't really past two counties," Michelle says. "I want to keep the food 'local'--it's for local people." They have begun cleaning up the old milk room in the barn, and are seeking a license to sell raw goat milk. Eventually, Michele would like to produce and sell cheese and yogurt, as well. Facts: The farm is about family. The couple wanted their kids to be connected to the earth, and to know that food doesn't come shrink-wrapped. The couple's two children (ages four and two-and-a-half) are thriving on the farm. "They can make every sound of the animal kingdom," says Michele, laughing. "And with baby animals in the house, they're the hit of the playgroup circuit!" Not much has changed in their central philosophy since they've been selling to the public, Michele claims. "I feel like it's just one large extended family." In Their Own Words: Michele: "We're not sure if we want to go organic; we're never going to get so large that people in our area wouldn't know who we are and what we do. Sometimes the organic label is just a label." Eric: "A bunch of pig producers in New York have started a group where every other month we go and visit each other's farm and share secrets and tips; I always thought that farmers were tightlipped and kind of standoffish, but you just gotta get in there and start talking to them, and once you do that they usually don't shut up. They want people to know what they're doing and that it's important." How to Purchase: Pork is available at the Pine Bush Farmers' Market (Saturdays, 9-2); Montgomery Farmer's Market (Wednesdays, 10-3); Midsummer Farm in Warwick; and Nature's Pantry Stores in Newburgh and Fishkill. | 
