Richard and Jessie Backer bought the 37 acres on Ironia Road in 1927, and the farm ran as a dairy, bottling its own milk, before turning to horse boarding in 1971. Today Fred Backer's grandson Derick ("Farmer Derick") and his wife Heather run it as a 40-acre working farm, raising pastured beef, pork, poultry and brown eggs on regeneratively managed land and growing their own hay. The farm says its meats are hormone- and antibiotic-free, non-GMO and nitrate-free.
What’s here
- Made here
- Sausages: sweet Italian, hot Italian, chorizo, maple and kielbasa · Bacon and chipped beef · Bone broth · Cooking tallow and tallow lotion · Seasonings, rubs and bacon ketchup
- Grown or raised here
- Pasture-raised beef: ground beef, patties, cubes and short ribs · Pasture-raised pork: ground pork, bone-in chops, roasts and spare ribs · Pasture-raised chicken: breasts, wings, bone-in thighs and whole birds · Brown eggs · Hay
This season
The farm stand is open daily and lists no seasonal closing. Stock rotates; the farm posts current availability on Instagram and Facebook.
Details checked against Backer Farm’s own site on ; not yet confirmed by the business. Hours change, so check before you go. Spot a mistake? Tell us.