Farmers

Phil and Karen originally started farming in upstate New York in 2008, after finishing military careers. They recently moved back to New Hampshire, where Phil grew up. Although their business is still in its starting phases, farming runs in Phil’s family; for generations his family ran a hatchery. While Phil focuses on the business, Karen works a fulltime job off the farm. Production Coombs farm specializes in meat and wool from Icelandic sheep, pork products, honey, and maple syrup. Phil and Karen currently have 78 sheep, 19 pigs, 5 goats, and 1 cow. During sugaring season, they tap about 250 maple trees in the area. Most of their business comes from farmers markets; they also have a buyer who distributes to restaurants. Some products are sold out of their house on the farm. Honey is currently the most profitable product, although Phil and Karen plan to target more restaurants and chefs with the Icelandic lamb meat. Practices The Icelandic Sheep are grass fed, and the pigs are pasture raised. Coombs farm is in the process of obtaining American Grassfed certification for the lambs, and Animal Welfare Approved certification for all of the animals. Climate Impacts Seen Phil has noticed that winters definitely seem to be warmer than he remembers growing up. He says that 2013 was more of a typical New Hampshire winter. Climate data for Southern New Hampshire shows that over the past four decades average winter temperatures have increased more than any other season.1 Have warmer winters been negatively affecting Phil and Karen’s farming? Not really. “Weather is just something you have to deal with,” says Phil, whose day doesn’t start before looking at the forecast. “Weather in New England has always been erratic. You don’t like the weather? Stick around a bit. ” For Phil and Karen, being prepare