Welcome. Come on in and visit with us.

Thank you for popping in!  Finally the website is up and running, and we hope you enjoy your tour of the farm.

2012 – Babies, Babies and MORE Babies! 2012 belongs to the Bucklings at our farm.  We have had seven bucklings and only two does born this year.  Yikes!  We have also starting making fantastic Goat Milk Soaps, and are offering a limited number of Herd Shares.  Call us today to get yours!

2011 – The new kid crop starts dropping in late March and I am very excited.  Kidding time is always crazy busy, but lots of fun.  All the kids are due within 10 days of each other! The father of this year’s babies is a son of the buck I used the year before.  If last year’s kids are any indication, this year’s kids should be very very nice.  I’ll keep you posted!

2010 – This year’s kid crop has been very impressive.  Never before have I had so consistent a group of babies.  Granted, there aren’t very many of them, but they are all peas in a pod.  Their sire is Decimal Place Trace’s Cloud and I have high hopes for the milking futures of these babies.

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22 Responses to Welcome. Come on in and visit with us.

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  2. Michael Battey says:

    Dear Mr. Parker;
    I just graduated from Valencia College Culinary Science Program. I’m 66 years old and came out of retirement to pursue my passion in the culinary arts. Rather than become a Sous Chef or line cook at a restaurant, I want to procure /produce items that restaurants use and would buy. Chefs rarely buy directly from a farmer “on the hoof,” and not directly from a grower with soil attached to the roots; Chefs buy in kitchen-ready condition. I really want to move to your area, and I will as soon as I finish one last baking course and a horticulture course at Valencia this fall. What I’m thinking about is moving south of Nashville area (or Knoxville area) but live in the country. Living sustainably, fairly off the grid, and make business connections with farmers, gatherers (for fungi and mushrooms), wild gatherers of ginseng and other important herbs, small livestock producers of heritage hogs, beef, lamb and goat, small dairy operations–especially goat milk, specialty fowl farmers–especially geese (for goose livers and fois gras) and duck, cheese makers, artisanal bread makers in cottage industries, candy makers, maple syrup & honey producers, bee keepers, etc., etc.

    I know small distributors in the Orlando area, where I currently live (and hate it) that would buy everything. They are distributors to all the Disney hotels, Rosen hotels and other resort hotels in central Florida. I have to procure it, process it, and ship it to them, but would like to have local Tennessee restaurants and consumers in my stable of customers. I’m no amateur when it comes to operating a successful business.

    I’m wondering which websites are the answer to help me get on board with the farm-to-table impetus in central Tennessee, i.e. which websites are advantageous in addition to the farmers’ market -connected websites. What is the best online venue to start a business like I described? I could hardly compete with the big guys like Sysco. I need to have more of a gourmet appeal, providing hard to get items for upscale consumers and central Tennessee restaurants, and sell the surplus to the distributors in Orlando. Of course, eventually I’d like to have a goat dairy operation like yours, on a large homestead. What a dream come true! Of course, I need to learn everything about a goat dairy and goat cheese making. I would love to “intern” at your farm!

    I would like to provide freshly-preserved Amish-style veggies and gourmet pickles, hard to get mushrooms like porcini and chanterelle (even domestic truffles), and have dependable sources of excellent hams (that I could smoke myself), and sources of fresh meat and fat to make charcuterie, like smoked sausages. Additionally, I’d like to operate a commissary kitchen that would make various “convenience items” for sale in farmer’s markets, i.e. artisanal sauces, gravies, stocks, broths, curds, fresh cheeses like mozzarella, and a hundred other items that people buy in grocery stores to speed up preparation of holiday meals, or even everyday meals. Believe me, the convenience factor is big and getting bigger with middle class and upper middle class “soccer moms.” From Asheville, NC to Nashville, there are a million foodies who are looking for better quality convenience foods. In other words, how do I plug into a network of artisanal food producers that I can network with?

    What are your thoughts? Thank you in advance for your help!
    Michael Battey, A.S., C.C.


  4. Do you have goat butter for sale?
    I am 77 years young and have not had any goat butter since my Mom died in the 90″s.


    Creator Bless,
    Grandma Griffith

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  20. Sharon Hilke says:

    Just to remind you the Spring City Women’s Service Club will be looking forward to seeing you at Winsted’s @ 11:30 Tuesday the 5th. Some of us might like to buy eggs, etc. and hope you can stay for lunch.

  21. Randall Elkins says:

    I bought your “Manly Man” soap last week at the 2012 Mountain Makins Festival in Morristown & am in love. The soap is fantastic & the fragrance is amazing.
    I would love to be able to buy that same fragrance blend in a type of “moisturizing” body butter or lotion because of my dry skin. Also, have you considered that a 1 oz bottle of the oil blend it’s self might appeal to us men whose wives might be allergy sufferers, but can tolerate & use organic essential oils themselves?
    If these are these available on a custom “made to order” basis, please let me know by contacting me back.
    Thank you & God Bless you!

    • Dear Randall,

      Thank you for your comments. We are delighted that you are happy with the ManlyMan soap. My apology for not responding sooner. We have been very busy getting soap made for the holiday season.
      Yes, we can make a body butter in your favorite scent.
      We make it in 1 oz., 3 oz., and 5 oz. sizes and it runs At $2.25 per oz.

      You can contact us at this web address or call 423-365-7386 or 423-365-5946.

      Thank you for your inquiry and hope to talk to you soon.
      Have a blessed day,
      Maria Kazmark

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