Black Kettle Farm is 12 acres of prime farmland nestled between the foothills of the White Mountains and the Atlantic Ocean in Lyman, Maine. The farm cultivates about four acres of diverse vegetables to feed it's Community Supported Agriculture (CSA), vend at the Saturday downtown Portsmouth, New Hampshire farmer's market and to supply small, independent restaurants in the Seacoast cities of Portland, Maine and Portsmouth, New Hampshire. The farm recognizes it's great abundance and donates all extra or less then perfect food to the York County Shelter program, a food pantry less then 3 miles away. In addition to the vegetables, each season, Black Kettle raises a herd of pasture raised pigs.
Black Kettle emphasizes crop productivity with long term ecological sustainability and focuses on soil life and vitality to produce high quality, healthy and beautiful food. All practices on the farm are executed with a reverence to nature and as well as a commitment to providing safe, vibrant and delicious produce to consumers. Black Kettle is currently in the process of organic certification with the Maine Organic Farmers and Gardeners Association (MOFGA) and adheres to all standards put forth by the USDA and does not use any synthetic fertilizers, herbicides or pesticides.Black Kettle also collaborates with the local branch of the National Resource and Conservation Service (NRCS) to create and implement agriculturally inclined conservation plan. Alongside the land in vegetable production, Black Kettle boasts large sections of soil enhancing and habitat promoting full season cover crops of oats and clover as an investment and contribution to the fertility of the farm in years to come.
Lined by rock walls and birch trees, Black Kettle is perched high on an exposed ridge, with sprawling views, open fields, and constant sun. The farmstead is complete with a red barn, classic farmhouse, fruit trees young and old, perennial herbs, barn cats, tractors and a heated greenhouse.
Originated in 2009, Black Kettle Farm is owned and operated by Laura Neale.
