Today my father and mother work together with my wife Victoria and me. Even though Victoria and I now make the financial decisions, my parents are still very involved in the everyday operation and work of our farm. It is our hope and prayer that our children Anna, Ella, and Lydia will carry on our family's farming legacy as the 7th generation to farm in Marquette County.
Through the years, Wachholz's have always milked cows, and being of proud German heritage, also raised a few hogs. My father James sold beef, pork, chicken and eggs to neighbors, family, and friends, but these sales were never a significant part of the farm's income.
In 2003 when I graduated from high school, I began farming in partnership with my parents, and I decided to go bigger in pigs. I discontinued purchasing 40-50 lb. feeder pigs and fattening them, and in 2004, I purchased three bred gilts and started farrowing my own pigs to finish. The plan was successful. Sales increased. Our hog population has grown to 80 head. Presently, I am one of a handful of hog producers in Marquette County. We continue to use older feeding methods that give our pork a distinct flavor that our customers rave about!
We raise Duroc hogs because of their feed efficiency, meat quality, and their mellow temperament. We also have some crossed with Hampshire and Spot. Our hogs are raised all naturally and are managed organically, though not certified organic. Our sows are farrowed in pens, not crates, for comfort and the most humane treatment. We also like to have hogs in all stages of life have access to the soil so that they can exhibit their natural behavior in rooting. Our hogs are fed with tried and reliable feeding strategies used by our family for decades to bring out a unique and bold flavor that is not found in conventionally raised hogs in confinement.
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Our chickens are raised in outdoor lots with access to forage. Although they are not certified organic, they are still managed organically. Because our chickens are outside and able to exhibit their natural behaviors of scratching and foraging, our eggs have yolks that have a rich color and taste. We raise heavy breeds of chickens-- Wyandotte's, Orpingtons, and Rocks-- that lay beautiful brown eggs and are heartier birds. We also finish Cornish Rocks for meat. They are raised in the same manner as our laying hens.
Shortly after my wife and I got married, we had the idea of an on-farm store to bring in some extra income and showcase meats from our farm. We would love to have you visit and try our products!
We hope this has helped you get acquainted with us and our farm. We love farming, and we really enjoy connecting with our customers. Nothing brings us more joy than to see you leave the farm with a dozen of fresh eggs or a high quality cut of meat. We are excited to be of service to you and your family!
What could be better? We get to farm and do what God has called us to do, and our customers get wholesome, healthy food from a sustainable and reliable source. It is a win-win situation for everyone! To God be the glory!
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The Wachholz Family
Hello and welcome to Wachholz Family Farm! Our family warmly invites you to get to know us. Wachholz Family Farm is a multi-generational farm established in 1976. Our roots and humble beginnings are deep in Marquette County. Fredrick Wachholz and his wife Anna immigrated from Germany to Marquette County in 1863 to escape mandatory military service for their sons. They settled in Newton township, 10 miles north of the current farm. Their son Emil was the next generation on that farm. It was passed to two more generations: Emil Jr. and then to his son Edwin, who sold the farm due to health issues. James Wachholz became the 5th generation to farm when he purchased our current farm in Harris township in 1976. James and Linda, my parents, passed the farm on to me in 2010. I am the 6th generation of my family to farm in Marquette County and the 2nd generation on this farm.
Our farm was certified organic in 2017; our dairy and beef herd, in 2019. We use no hormones, no chemicals, and no antibiotics.
Our goal to ship organic milk fell short when our barn burned in December 2016. We were forced to make a tough financial decision: keep the cows and have no way to plant crops or sell the cows and use the money to plant crops. We chose the latter, as our land had just become certified organic and the cows still had another year of transition. We kept 10 cows from our best cow families from which to rebuild our herd for the future.
Our prayer is still to ship organic milk and, God-willing, build a new barn very soon. We enjoy being organic knowing we are doing what is best for our land and our animals. Prospective customers seek us out because we are organic. Also very important to us, farming organically allows us to keep a small family farm - small. We do not want to manage thousands of cows or deal with employees. We want to work as a family and be good managers of our small dairy and beef herds, hogs, and chickens. We seek to glorify God by being good stewards of the land and livestock that He has entrusted to our care.
God has blessed us with a dairy herd consisting mostly of Holsteins, a dew Jerseys, and Brown Swiss. All our dairy cattle come from A2A2 bloodlines. Our dairy cattle graze rotationally throughout the growing season and consume organic forages and grain during the off season. We finish all bull calves from our dairy herd for beef.
Unsure of the direction we would take after our barn fire and the sale of most of our dairy herd, we purchased a few Hereford heifers. Our beef herd grazes rotationally alongside our dairy herd. We feed small amounts of organic grain to our beef animals in fall and winter to preserve and maintain their body condition and to bring out good marbling in the beef.