Dumont Farm and Cattle Company

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Dumont Farm and Cattle Company Chelsea, Vermont

Usually we’re up early for chores. This time, we were up for this. Sunrises and seals on the heelers’ first vacation.
10/11/2026

Usually we’re up early for chores. This time, we were up for this.

Sunrises and seals on the heelers’ first vacation.

Taking a break from stacking wood to visit the cows… or, more accurately, getting distracted by cows. 🐮
10/06/2026

Taking a break from stacking wood to visit the cows… or, more accurately, getting distracted by cows. 🐮

09/18/2026

You know you’re a farmer when you’re getting ready for the local fair, take your hair out of its bun, and wonder why it’s stiff. Finally look in the mirror… dried blood and a decent cut underneath. Guess that fencing incident deserved a little more attention when it happened.

I’d include pictures, but my phone camera isn’t working. Apparently it’s had a rough day too. All cleaned up and off to the fair like a true Vermonter/farmer

Made my first brisket the other day with beef raised right here on the farm. It took some time, but the actual work was ...
09/15/2026

Made my first brisket the other day with beef raised right here on the farm. It took some time, but the actual work was pretty manageable! A little patience, and we had brisket for dinner and sandwiches to follow. I’d definitely do this again.

Dahlia’s powered by composted manure
09/14/2026

Dahlia’s powered by composted manure

A few pictures from today. Started at 4:30 this morning and finished at 7:30 tonight. The kids were very tolerant of me ...
09/13/2026

A few pictures from today. Started at 4:30 this morning and finished at 7:30 tonight. The kids were very tolerant of me and all the work I had to get done. Such a beautiful day to be outside.

I basically fed my kids creamies and frozen pizza all summer, so I’m attempting to do better.Not meal-prep-for-three-hou...
09/09/2026

I basically fed my kids creamies and frozen pizza all summer, so I’m attempting to do better.

Not meal-prep-for-three-hours-on-a-Sunday better, because let’s be honest, no. More like, can I spend 15 minutes tonight so tomorrow doesn’t eat me alive?

Last night I got home from Mae’s soccer game after 8 and knew I was working at the hospital today. So I seared some short ribs, added a bottle of red w**e and a few other things, and let them cook low and slow overnight.

Side note: when I bought the w**e, the cashier looked at my ID and said, in a surprisingly shocked tone, “You’re only a year younger than me.” Still deciding how I feel about that.

The best part was that almost everything going into dinner came right from the farm — our beef, plus onions, carrots and herbs from the garden. Which makes me feel slightly better about the amount of frozen pizza consumed this summer.

This morning I put the ribs in the fridge, moved two groups of cows with the very appreciated help of their virtual grazing collars, and headed off to work.

Then I came home tonight to one of my working dogs somehow unable to move because of a random injury she managed to sustain while shut up all day.

I have to give a big thank-you to Montpelier Veterinary Hospital for taking my call at 4:45. Dr. Rumpke got on the phone, talked everything through with me, and helped me get an appointment scheduled.

And somehow, dinner was still already handled.

Reheated the short ribs, boiled some pasta, and that was it. A really good dinner for the kids, plenty of leftovers, and almost zero work tonight.

The recipe is Red W**e Short Ribs from The Vermont Farm to Table Cookbook by Nora and Jenna Rice. Jenna designed my website, which is how I found their cookbook, and I highly recommend it.

I think I’m going to start sharing more of these — easy ways to use some of the cuts people aren’t always sure what to do with. Good food has to fit real life. Especially mine.

Months of planning, grant writing, fencing, and pasture preparation have led to this moment. Training with the new Nofen...
07/31/2026

Months of planning, grant writing, fencing, and pasture preparation have led to this moment. Training with the new Nofence collars is officially underway. Every dot on this map represents a cow learning something new—and every acre they’ll be able to graze is another step toward healthier pastures, healthier soil, and a more resilient farm.

Collar update!The first group got fitted with their new Nofence collars yesterday afternoon. They spent their first nigh...
07/29/2026

Collar update!

The first group got fitted with their new Nofence collars yesterday afternoon. They spent their first night wearing them, and this afternoon we’ll (hopefully!) start their training.

This herd has never worn collars, chains, or anything around their necks before. Putting the collars on was completely uneventful… but for about the first 30 seconds afterward, you’d have thought a few of them were trying out for the PBR. 😂 They quickly realized they weren’t being attacked by the scary black box and settled right down.

It’s pretty incredible to open an app on my phone first thing in the morning and instantly see exactly where the cows are. It already feels like these 25 new employees are earning their keep, and I have a feeling they’re going to make leaving the farm—even just for a few days—a whole lot easier. Really excited to see what they can do.

Some days farming feels like you’re standing still, and then other days you realize just how far you’ve come.Today was o...
07/28/2026

Some days farming feels like you’re standing still, and then other days you realize just how far you’ve come.

Today was one of those days.

After months of grant applications, planning, and a lot of behind-the-scenes work, 25 Nofence collars finally showed up at the farm.

At the same time, I’ve been working hard to open up new pasture on a neighboring farm. I honestly don’t think these cows realize how lucky they are. Fresh grass, beautiful Vermont hillsides, and even more room to roam.

Now I just have to get everyone through orientation. 😄🐄

Yesterday I also dropped off three steers that spent the summer intensively rotationally grazed on lush clover. I’m really excited to hear how they turn out.

There are still two halves available if you’d like to stock your freezer with grass-fed, grass-finished beef.

Thank you to everyone who continues to support Dumont Farm & Cattle Company. It’s pretty exciting to watch this farm keep growing.

🌱 www.dumontfarmandcattlecompany.com

Address

24 Spear Road
Chelsea, VT
05038

Telephone

+18023450151

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