HONESDALE, PA — Hardler Farms started in 1951 as a conventional dairy farm set in northeastern Pennsylvania. What followed was a path that ventured through tough times, prosperous times, and eventually led to a raw dairy farm that is thriving despite the twists and turns on this historic 100-acre property.

Mike Hardler, owner and operator of Hardler Farms, bought the farm from his dad in 2003, after his dad had purchased it from his own father in 1984. Mike continued the conventional dairy operation that his grandfather originally started in 1951. After expanding the dairy operation to the adjoining acreage for a total of 250 managed acres, Mike saw a need to start a butchery for local meat processors. So that’s exactly what he did.

In 2005, Mike built a processing facility on his farm after multiple requests to have a local butcher for the area’s livestock. (Did you know that local butchers do not necessarily dispatch the animals themselves? I sure didn’t until talking to Mike). The facility was complete with butchering space, processing space and a smoker. Unfortunately, this last piece would be the demise of the freshly built facility. In 2007, the newly constructed butchering facility burned to the ground after the smoker caught on fire. I mention this as a reminder of how dangerous farming can actually be. It’s not all bucolic pastures and animals grazing.

But the fire did not deter Mike. He rebuilt the facility and resumed butchering, to the tune of 1,000 animals processed in 2010 alone, all on top of his daily milking duties. During this time, Mike saw an increase in requests for raw milk. Pennsylvania happens to be one of the few states that regulates the production of raw milk, which means you can safely purchase and drink the milk produced on these farms. Mike was so ahead of the raw milk game that he started working toward his certification in 2008. 

However, there are a few restrictions, such as the rule that he cannot sell across state lines. There are also restrictions on the value-added products produced on a raw dairy farm. Value-added products are a big deal on farms. Rarely will you ever see just one single offering. Sometimes you’ll see farm stays, workshops or vegetables grown on a dairy or beef farm, alongside other types of livestock. For Mike and his farm, that road has been a long and twisting one too.

In case you didn’t know, Mike’s mother used to own the Fireside Inn in Honesdale (now owned by the Wayne Inn and aptly named Wayne on the Hill), so it might not come as a surprise that one of Hardler Farms’ value-added ventures was catering and ready-made meals. However, they ceased those projects a few years ago.

I first met Mike when I found his raw milk at a local store in Pennsylvania many years ago when I lived in the Catskills. It was a store that I frequented for sandwiches or a quick burger, the kind of place where you can buy anything from ready-made coffee and shelf-stable grocery items to fishing gear, lunch meats and cheeses. I was perusing the refrigerated section and stumbled across the milk! I was so excited that I don’t even remember what came next—me using the milk for any- and everything, or my very first visit to the farm store. Either way, I am sure I annoyed Mike with my endless questions.

In the years since I met Mike and started visiting the on-farm store, he has increased his value-added products to include meats processed right on the farm, homemade baked goods and raw dairy products such as yogurt, flavored milks, cottage cheese and ricotta cheese. On my most recent visit, he opened a freezer and showed me all the frozen yogurt bars they are now making.

But why raw milk? Mike says it’s better for us, it’s safely regulated in Pennsylvania, and the demand has really grown. He explained to me that in 2011, the demand for commercially produced milk dropped so significantly, and the demand for raw milk increased so much that he sold half his herd and focused solely on the raw milk market.

So, what’s next for Hardler Farms? First, his daughter Ally is walking in her dad’s footsteps. She is gearing up to eventually take over the farm one day. Mike isn’t ready to hang it up just yet, but one day soon, when he decides he’s had enough of the daily milking and herd care, she’ll be ready.

He’s also interested in increasing the amount of butchering they do. They own the original 100-acre farm and lease an extra 150 acres. He foresees growing the herd and transitioning part of it to beef cattle one day too. The process has already started. (Interestingly enough, in case you didn’t know, there are differences between dairy cows and beef cows beyond just their breeds, but also structural differences that make them better suited for one purpose or the other. We’ll get into this in a later article!)

For now, though, just know that if you want to get your own raw milk or meat sourced straight from the farm in Northeast PA, all you need to do is take a short drive to the farm located at 11 Hardler Farm Road in Honesdale. You can find their milk products anywhere from the northeast part of Wayne County all the way down to Scranton and Clarks Summit and everywhere in between. Still, there’s nothing like driving down the dirt road, rounding the corner, and seeing the farm open up right in front of you. You won’t be disappointed by the warm welcome you get from everyone on the farm. Tell them Kristin from Chicken Librarian sent you. 

You can find more information about Hardler Farms on Facebook at www.facebook.com/hardlerfarms.

(Ed. note: A little bit of editorial disclosure. Hardler Farms is a client of River Reporter columnist (and butcher) Hunter Hill.)

Kristin Webber is a farm-to-table lifestyle curator, writer and founder of Chicken Librarian. Her editorial work explores slow living, seasonal skills, and the people and places shaping food, culture and community. You can find out more about her work on www.chickenlibrarian.com.