The Unlikely Story of a New Vineyard Farm

If you’ve driven up-Island on South Road in the last couple of years, you’ve probably noticed the massive construction of the Grey Barn and Farm. Formerly Campbell & Douglas feed store and Rainbow Farm, Molly and Eric Glasgow purchased the 70-acre spread in 2009. They are currently two years into the three-year process of becoming a certified organic dairy.

The Glasgow are not your typical farmers; they weren’t raised on farms, nor do they have any prior farming experience. But they do embody the hardworking, hands-on approach of their more seasoned colleagues, caring for their herd of 19 cattle, 5 pigs, 12 (adorable) piglets and 275 laying hens, largely on their own. 

“We’re here, working everyday because it’s what we wanted to do,” Molly Glasgow explains. It doesn’t get much more hands-on than artificially inseminating a cow, a farm task for which she is now responsible.

The Glasgows, along with their two sons, Jakie and Noah, ages six and eight, were living in London when they decided to get out of the “rat race,” as Molly calls it.  “How can we provide a better life for our family?” they thought. The Vineyard was the answer.

The Glasgows are food-lovers, and at one time thought about opening a restaurant. After their sons were born they became more interested in the origins of what we eat and the idea of accountability and food. Interest led to passion, which led to the pursuit of an organic dairy farm all their own.

They found their dream property online and immediately called a Vineyard-based realtor. “At first she didn’t believe us,” Molly remembers with a laugh.

They immersed themselves in the field, learning everything they could about organic and biodynamic farming, livestock management and dairy production. Molly has taken courses in butchery and Eric recently completed coursework at the Vermont Institute for Artisan Cheese. “Our specialties are varied so we can take on different responsibilities,” Molly explains.

Last year Helen, one of their Dutch belted heritage breed cattle, won best in show at the Martha’s Vineyard Agricultural Fair, a proud moment for the Glasgow family. The Glasgows chose this particular breed purposely because of their unique dual-purpose abilities: producing both milk and meat. To ensure the health of the cattle and the nutrition of their product, these cows are 100 percent grass-fed, no grain or corn.

Soon you will find the busy Glasgows and the products they stand firmly behind at the West Tisbury Farmer’s Markets on Wednesdays and Fridays. They will offer pasteurized cream-lined and skimmed milk, butter and cheese. On Thursdays they will sell raw milk and offer tours at the farm.

The Glasgows currently supply eggs and occasionally veal and pork to local restaurants. By 2012, when the Grey Barn farm store opens, they will have meat, cheese and other high-end dairy products for sale to the public. Plans for the store and visiting area include an herb garden and an acre of orchard with apples, pears, peaches and cherries. Walking paths lead to the cheese-making lab, where visitors can watch Molly at work, and to the state-of-the-art milking parlor, which was designed with the cows’ comfort in mind. 

The Glasgows are dedicated to operating a local and sustainable farm, and those ideals don’t end with the food they produce. Every possible square inch of roofing is adorned with solar panels. Once their newly approved wind turbine arrives, they will produce 100 percent of their own energy. Molly Glasgow stresses the importance of treating and paying their employees a “livable wage,” so that they can live and work here comfortably. Thoughtfully, the Glasgows are building an employee shower, for those who prefer to rid themselves of cow manure before stepping out with friends.

Molly keeps an entertaining blog, where she quips lightheartedly about the ups and downs of farming. But when asked about the farms mission she is fervent. “The only way America’s food system is going to change is if we go back to the small, diversified family-farm model," she says. "We’re committed to local, organic farming, and doing our part to bring it back.”

Visit www.thegreybarnandfarm.com to read Molly's first-hand account of the Glasgow's crash-course in Island farming, and to see additional photos of their progress.