Tucked into the hills of Wendell, just a short drive from Millers Falls, Diemand Farm has been part of the local landscape for 90 years. A lot can change in nine decades. People change, equipment changes, even the way people buy food changes. Yet, through every passing era, the land is still here, and the Diemand family is still farming it.
Al and Elsie Diemand started the farm back in 1936, and three generations later, the family is still working together to keep it going.
The grounds are clean, the bedding is fresh, and the farm store is brimming with local food and friendly faces. The food offered at the store is the same high quality the family serves at their family table.
The turkeys are just one part of what happens day-to-day at Diemand Farm. Year-round, they produce local meats including pasture-raised chicken, turkey, and grass-fed beef, alongside farm-fresh eggs. Inside the farm store, the kitchen is busy crafting wholesome homestyle comfort foods, including hearty soups, fully cooked dinners, pot pies, BBQ chicken, and fresh-baked desserts. (Don’t miss the Turkey Pot Pie!)
The farm’s operations also extend across the property. Compost compiled from their agricultural endeavors is packaged and sold by the load. An on-site sawmill allows them to mill custom lumber directly on the farm. Between wholesale deliveries, kitchen production, and shoppers visiting the farm store, there’s always something happening.
The Diemand family itself is a large one. Founders Al and Elsie raised a second generation of twelve brothers and sisters. As the third-generation of farmers grew up, some spread out, but most still live a stone’s throw from the farm. Enough family members live along the same stretch of road that the running joke in town is that section could be called “Diemand Lane”. This deep family connection is just who the Diemands are. It’s what the farm is. Current ownership is held by Anne Diemand Bucci, Faith Diemand, Peter Diemand, and Tessa White-Diemand.
Owners, in order pictured: Peter Diemand, Faith Diemand, Tessa White-Diemand, and Anne Diemand Bucci.
Keeping a farm operating for 90 years requires adapting as family roles shift over time. Anne Diemand Bucci is 70 years old and looking forward to easing back from her six-day weeks, though it will mean the farm will need to hire some additional support for the kitchen. Meanwhile, Peter Diemand is 75 and semi-retired, working four to five days a week. During busy times, like poultry processing, Pete covers broader farm duties like gathering eggs and checking animals. But mostly Pete focuses on special projects, such as building a stone wall on the property during the summer – a New England solution that adds no small amount of rustic beauty while, most importantly, keeping the cows in the pasture.
Succeeding in modern agriculture requires individuals who can bridge field labor with office management. Tessa White-Diemand, a member of the third generation who grew up on the farm, returned nine years ago after attending school for social service in Boston. Tessa manages office responsibilities, chases grants, and seeks out new marketing avenues – all while remaining actively engaged in daily farm work like moving feed bags or cleaning stalls.
Grant initiatives have yielded tangible results for the farm’s infrastructure. One grant enabled the construction of a walk-in freezer building to preserve products year-round, while another grant funded the renovation of chicken coops. A Food Security Infrastructure Grant (FSIG) provided a brand-new refrigerated delivery van for wholesale deliveries. Additionally, 50% of the farm’s electricity usage is now generated by solar power, generated on site and fed back into the grid.
Supporting local farms helps strengthen regional food security and keeps money circulating in the local community. From dedicated employees and family members stepping in during seasonal pushes, to neighbors, loyal customers, and local businesses choosing to support the farm. The farm that Al and Elsie Diemand founded in 1936 looks different today with new buildings, equipment, and solar power, but the connection to the land remains unbroken.
Knowing where food comes from provides lasting value to residents across the Valley. Diemand Farm enters its next chapter still working the land, raising quality food, and serving as a family effort.
