From New Hampshire Magazine
At one time just about every small farm in New Hampshire raised cattle for beef, if only for the family table. The stony hillsides were the perfect fit for hoofed beasts, but we never became a state known for its beef. Now, small farms still dot the slopes of our state where some 35,000 head of beef cattle graze.  That's a pretty good number and there is a movement afoot to serve the state its rightful helping of locally raised, grass-fed beef.

NH Farm Bureau's member meat producers list

The uniqueness and size of the buffalo roaming the farm have made Yankee Farmer's Market a regular destination for family visits. Recently, to build on their budding agri-business, the couple began raising chickens, pigs, and cows, and selling the products of neighboring farms. "Ten years ago, I would have said 'no-way' about beef, but grass fed beef like buffalo is low fat meat and by opening our farm to more customers and bringing greater public awareness to our beliefs in raising humanely treated and well cared for animals, we hope the fear of eating what they see will be eased."

According to the USDA, Americans are producing and eating more locally raised food every year.  But the market for local meat has trailed behind the market for local produce.  Until recently, reasoning has been that there's a shortage of local slaughterhouses. But as three slaughterhouses open their doors in NH this year, industry-wide studies show that more slaughterhouses may not be the answer, after all.

Hog heaven, it turns out, is a place on earth, a sun-dappled mountainside in the Shenandoah Valley of Virginia where one day this fall a herd of Gloucestershire Old Spots, Hampshires, Yorkshires and Durocs contentedly gorged their way toward 300 pounds.

Lebanon High School Students Prepare for the
Upcoming Growing Season

Check out what else is buzzing at New Hampshire Farms.