For the Evans, certified organic production has not only helped the farm to remain profitable due to price premiums, but they’ve also found that their herd, now up to 100 cows, are actually living longer and producing milk for a longer period of time. Of their two breeds, the Holsteins provide the milk for their fluid products, while the Jerseys’ milk is used for their yogurt due to its relatively high butterfat content, resulting in a superior, creamier product.

Aside from their milk and European-style yogurt products, the Evans also produce a successful line of maple products and use their maple syrup to sweeten all of their yogurts. To avoid highly processed flavors, they use all-natural essentials oils, giving their yogurt a delicious and distinctive taste. Several beneficial live active cultures that are used to produce the yogurt add to their healthfulness, while operating on a relatively small scale allows them to process their yogurt in smaller batches and keep a close eye on quality.

When asked to sum up what motivates them to continue farming, the Evans explained that the farm benefits them by allowing them to work together as a family to run the business, helps to keep small farms in business, and equally important, keeps agriculture going in their community.