Seven Grey Barn cows made the most of a summer afternoon last week, escaping their grassy pastures on Blue Barque Road to enjoy a waterside sunset while romping on the soft sands of Chilmark Pond.
Island farms are growing more food, thanks to better infrastructure, attention to soil health, extending the growing season, and capturing more food before it goes bad.
While many other job sites on the Island are shutting down, Mr. Baer and his four co-workers continue to care for about 90 cows, 60 pigs, 40 lambs, a flock of chickens, calves and a couple of cats.
With social distancing taking precedent, Mr. Baer is scheduling his crew so their shifts don’t overlap. It’s a big change at Grey Barn where the staff is used to working together.
“But cows always have to be milked, so it’s not really all that different,” Mr. Baer said.
Four years ago he retired from his possition as assistant principal at the regional high school.
“The ferry is like water or electricity,” he said. “It’s an essential service for people that live on Chappy. You have to get everything from groceries to emergency vehicles over there. It’s essential we keep it running.”
Molly and Eric Glasgow started The Grey Barn and Farm 10 years ago. The couple is introducing an anniversary cheese (Bon Anniversaire) and this spring will offer fresh bread, baked on the farm.
A calf was born at The Grey Barn Farm in Chilmark last week. With about 31 calves born a year at the certified organic farm, their arrival is not always noteworthy, but this one was different.
As it approaches its 7th anniversary, The Grey Barn and Farm in Chilmark has established itself as a popular purveyor of local and organic milk, eggs, meats and cheeses. Owners Eric and Molly Glasgow will be the first to tell you that every day is a learning day, but their success is undeniable.
