Jon and Kelsye Cassell
Trying to summarize who we are into one paragraph has been more difficult that I (Kelsye) had imagined. Jon and I just celebrated our 7th wedding anniversary. The farm started as a dream that would allow us to work together as family in a field both of us had lived in for a large part of our lives. Jon was raised on a farm and like most Anabaptist/plain kids he started working pretty early in life. Crop farming and managing a beef herd with the help of his older brothers is where he started before eventually focusing on fertilizer application. I was your stereotypical country kid. We rode horses for fun, milked our family dairy cow twice a day and never wore shoes. Two years into our marriage we both wanted to go back to what we knew best. The long hours on the fertilizer truck far from home and having very young kids close in age made us realize that the life we both had growing up was what we wanted for our kids.
We wanted them to spend their summer days running barefoot through the rye fields. Experience the thrill of having an angry mama hen chase you for all it was worth because you dared to touch one of her eggs. Snuggle with a baby piglet that needed a little extra help to get going after it was born or even manage to convince their daddy to keep one of the Cornish cross chickens on the front porch as a makeshift guard dog because they couldn’t imaging having “Princess Elsa” be cooked for Sunday lunch. We wanted them to know where their food came from, even though it made for some very awkward conversations at dinner time over a roasted chicken because your child decided to walk the company through a detailed process of how the chicken made it there.
Our Farm Hands
We’ve gown to the point that we need outside help to keep things running smoothly. Both Jon and I come from very large families so the farm and processing plant is staffed by several of our siblings. Everyone else has been unofficially adopted into our family. The girls now have several “Aunts and Uncles” that let them do chores with them or tag along on the side-by-side to check on the pigs. Every processing day I treat the entire crew to a hot lunch that usually consists of some Cajun recipe, southern sweet tea and a dessert. Have to pass that Southern Louisiana tradition on somehow!
We just want to say thank you for supporting us in this dream!