About 6 years ago, Dean and I were driving along the back roads of rural Western New York when we decided we were going to buy a farm and try our hand in the bigger picture of agriculture. It had been a long day, but somehow we both knew that our lives had been leaning in this direction for some years. We had not been farming, but growing and making and thinking about food, sustainability, community and how we fit into it all. Our road to farming is long, but we believed in making a difference, in rooting ourselves, growing food, love and community. Had I known how much we'd struggle to impact our food system and culture, would we have started farming? Probably, but I'm not sure.
With our friends and family, there is discussion about what makes a good healthy farming community. One challenge is that what works for farmers doesn't always work for everyone else. What makes a good market for farms or for customers? What makes a good farm for everyone involved? A good store? A good community? It depends on who you ask.
Despite all of our disagreements, religions, and politics, there are things that are clear. The challenges of running a small scale farm in Western New York are real. There are just 6 months of market, 3 months of frost-free time to make the bulk of income. We constantly push those boundaries with row cover, cold hardy varieties, planting improvements, and the addition of high tunnels for season extension. Speaking of which, the lettuce, beets and onions we are currently selling, were planted back in March. It can be easy to forget, as many of us work to extend the season, that getting these items out in May and early June is no small feat. We have had late night talks and research on pest management mistakes and lessons learned. There are stories everywhere, about growing food. Each year most of the farmers we know and keep up with make daring, wild improvements. I was hoping that the pandemic would help us all slow down a bit and take time to ponder those stories, about our food and our lives. But lately, it's whether we get time for reflection at all.
Building a local food system, coordinating between our growing plots, high tunnel, cooler space, markets, and figuring out how to run a sustainable business can feel like bailing water at times. There is no hard and fast rule to any of it. Many times it's trial and error. 
I wish I could express to our community, our customers and all who we intact with on a large and small scale, what farming means to us. The importance of it. The difficulties, as well as the pleasures. How much we love growing and raising natural, healthy, organically grown food. REAL FOOD. No chemicals, no hormones. Nothing processed. The food our ancestors ate. The "good stuff". This is what makes me proud to call myself a farmer. This is what makes it all worth it. When I know that what we are doing is important because it is real. We haven't faked anything. There are no short cuts. It is the fruits of all our planning, worrying, and working till we almost drop, then getting up and doing it all over the next day. 
Not everyone gets it. Not everyone appreciates our vision. But we will not give up. We may not always succeed. However, from our failures, will arise new ideas, new visions and hope that the future holds new promises of success. Yes, we will continue to look to the future because farming important. It is a dying art. And what no one realizes is that when the small farms are all gone and the big commercial farms have taken over, a small important piece of our history will be lost forever. Somehow, in the art of farming, we have the ability to hold onto a tiny bit of our culture, our legend and what helps us remember who we are.

Fall is upon us and with it brings a very busy season for the farm. The cooler weather brings the end of the year's harvest for 2020, apple picking for apple pressing, and preparation of the farm for the winter ahead. 
On Saturday September 19th the PB Farm family invited friends, family and the local community to the farm for apple picking and pressing. Guests had the opportunity to ride the hay wagon out to the apple orchard to pick apples, followed by apple pressing. Younger guests were able to jump in the bounce house or play on the playground.The afternoon ended with a fabulous pot-luck dinner.
Melissa is in the process of applying for a High Tunnel Incentive grant from the NRCS. This would enable the farm to further extend their growing season.She is generally busy doing farm chores, canning, making soap, jam, cheese or working in one of the many gardens. With a farm and a job, she is relieved that the children have finally returned back to a semi-normal school routine. 
Dean is currently working on many various projects around the farm, including building a chicken-plucker for a processed whole fryer sale. He also has his hands full with all the on-going maintenance of the farm buildings and equipment, plus an off-farm job.
The farm is currently accepting beef orders for this November's beef sale. All beef raised on the farm is naturally fed grass/hay and minimal grain, no hormones or chemicals. Beef is sold by quarter or half cow at $4/lb plus wrapping.
The farm is looking forward to the 2021 season. January kicks off the year with a 2021 Beef sale, followed by Maple syrup season. Spring will bring the opening of the farm's second Airbnb farm-stay rental, goat yoga, 2nd season of the 20 BOX, 3rd CSA season, and (hopefully) a new high tunnel. Summer will host a second beef sale for 2021 and an annual Pig Roast. 
The farm currently has naturally grown produce, maple syrup, honey, chicken, chicken eggs, duck eggs, goat mil soap, home-made jam,l Airbnb rental, weekly 20 BOX, CSA (18 week) membership and a farm store.
Please contact the farm directly if you would like further information @ [email protected] or call (716)258-0645.

​-09/22/2020 

So, Covid happened. I don't even know what else to say. For us at the farm, it has been scary, confusing, sad, disappointing and stressful. No one knew how it would impact our communities. No one can know what lies ahead for our country, economy or society. My guess is things will never be the same. The amount of impact can not yet be determined, but we are feeling it. The interest in CSA shares has dramatically dropped from last year. We have had to post-pone our Goat Yoga session. The farm store project is weeks behind. I pray that our farm will withstand this type of impact.

I think the worst thing  right now is watching how agriculture, as a whole, is taking a seriously dangerous hit. Farmer's dumping milk. Livestock being slaughtered. Crops being destroyed. This, by far, is the scariest stuff to date. People, this is our food. We cannot survive without a decent food supply. Food prices will continue to climb as food becomes scarce. What will happen in our communities? Where will people get their food? How will they be able to afford to eat? This gives me terrible images in my mind of the Great Depression. NO WORK. Food was scarce. People waiting in line for hours for a bowl of soup and a piece of bread. Where are we headed? My heart is breaking for our country.

As some of you know, I work in healthcare. This is a blessing and a curse for us. Yes, I have a steady income, where others may not. But, on the flip side, due to this pandemic, I am working 6 to 7 days a week. Often 50 to 60 hours a week. However, when you are a farmer, the Spring is one of your most busy times. It is hard to be in two places at once. Plus the stress of being in a healthcare facility with a mask and goggles on for 9, 10, sometimes 11 hours a day is draining. I want this to be over in the worst way. I am tired.

I hope you are all well. Sending LOVE to all on this very last day in April. 

Melissa Keller BSN, RN, Infection Preventionalist
Perfectly Blended Farm Owner and Operator
Certified Yoga Instructor

Spring is in the air in Western New York. My heart soars, but the amount of work ahead of us is daunting. The high-tunnel is half planted. We are into kidding season with 1 doe delivery (3 kids) and 2 does due for delivery any day. Our goat yoga schedule is being finalized.
Plans for our Airbnb include the camper to be moved and renamed.  "Glamping at the farm" will now become "The Rooster's Nest". Our goal it to draw more visitors who want the authentic farm experience vs just "a place to stay".
CSA shares are still available and are for sale until the end of May. We are now offering a 20 BOX. This is a weekly box that includes a standard full-share CSA weekly share for, you guessed it, $20. The box contents will be posted every Monday at 11 am and orders need to be completed by 4 pm Wednesday with the day of farm pick-up. We may add in some Farmer's Markets as the season progresses. 
Our 2020 season will also include the farm store (our old milk-house). This will be open starting May 1 Thru October, every Friday 5 to 8 pm, Saturday 10 am to 2 pm and Sunday 9 am to 3 pm. It will have eggs, produce, maple syrup, beef, and goat milk soap for sale. 
The farm stand is now open and offers farm fresh brown eggs daily. This runs on the honor system which enables it to be open 24/7. As the season blossoms, we will have much more to offer. 
We look forward to seeing you.  
-Melissa

Some of our newer additions to the farm include a vintage 16 foot camper that is available on the farm for nightly rental through Airbnb. It will be available all summer and only weekends during the Spring & Fall seasons. Another great feature is a full-size commercial bounce house for on-farm activities & rentals. It will be set up for our Open House & Farm to Table Dinner on June 22 & Annual Pig Roast on July 27. 

My alarm went off today at 5AM, like it always does on a work day. Yes, I work a full-time job as an nurse and work our family farm (also a full-time job). I pulled on my coveralls and headed to the barn. Winter in Western New York is brutal to say the least. This morning the wind was really howling, causing the sliding barn door to bang repeatedly. Once inside the barn I noticed an unusual draft that wasn’t there before and quickly realized that the wind had blown out one of the barn windows. Now, that is some fierce wind. Besides the wind, this is a pretty normal day for me, except that today is New Year’s day, the first day of 2019. Today as I was walking through the barn to greet and feed all of my hungry friends I felt gratitude, even despite the winter, wind and early morning (I am so not a morning person).
One year ago, all but two of my barn stalls were empty. My barn was a dark, lonely place. Only a year ago I had so many hopes and dreams of what I wanted my farm to become. And as I look back through all the events and memories from the last year I am grateful of how much we have accomplished and how far we have come. This morning my barn is full, full of life and love. Every pen is filled. Every space is occupied with little faces anxiously awaiting my arrival each morning and evening. I know they only want a meal, but they great me with happy faces and noises. They know they belong to me and that I will take care of them. Today my barn is full and my heart is full.
2019. What a crazy number. Where did this come from? My life seems to be flying by without a moment to think. What a year we have had. So many accomplishments. My family is incredible. How could I ask for more? My husband, who like me, with almost no previous farming experience, has turned out to be a pretty decent farmer. Also, like me, he still works a full-time job as a Butcher and then must also help run the farm. My two older children amaze me every day. My older daughter graduated from college with a Baccalaureate degree in Psychology and was “Woman of the Year” for her college. My older son, who is a father himself, also has made some amazing progress this year. He has ambitions to get his own business up and running. I am so proud of him. As for my younger two, I am grateful that they keep me young. They have a long way to go, but how I love watching them grow and become two very unique individuals with so much talent and energy.
Today I feel blessed and loved. I truly love my life. And for the first time in my 40-something years I feel like I am right where I am supposed to be. Today I am grateful. Thank you 2018, you have been a fabulous year. Dear 2019, here we come!