The Story Behind Flying Dutchman Farm…

For 25 years, I had the privilege of flying people and planes around the world as a commercial pilot—a job that was exhilarating, challenging, and rewarding. And as a nod to my Dutch heritage, "Flying Dutchman Farm" felt like a fitting name when I eventually took my career to the ground.

The transition from pilot to farmer was unexpected. I had never really thought about how food made it from the farm to my plate until one evening on a trip to Europe, I had a chicken dinner that tasted noticeably different from what I was used to—more flavorful, like what chicken should taste like. This experience sparked a curiosity in me, and soon I was growing vegetables and raising chickens at home. The difference in taste and quality was eye-opening, and my interest in food quality deepened.

Over the next 16 years, our family garden flourished, and we raised chickens for eggs and meat, with our kids even showing animals in 4-H. In 2017, after leaving aviation, I traded some hay for a couple of steers, and the beef was incredible. With encouragement from my brother and sister-in-law, who are farmers in Maine, I dove into raising livestock using sustainable, pasture-based methods, inspired by Joel Salatin. By 2018, we had a small herd of Katahdin sheep and Lowline Angus cattle.

Wanting to diversify, I turned to berries, realizing that besides blueberries, our area didn’t have much to offer. After researching regenerative farming practices, we added U-pick blackberries and expanded our offerings to include lamb and beef.

Today, Flying Dutchman Farm continues to grow. We still have our beef, lamb, and blackberries and have since added a larger flock of chickens for eggs, raspberries, and even started with pork. Working alongside my border collies, Keen and Ruby, and with the occasional help from my wife, Liz, I am grateful for the hard work and the community of people we’ve come to know through the farm.

We hope you’ll have a chance to try our products and taste the difference that comes from our care and dedication.

—Jon