From Roadside Stand to Today The History of Pond Hill Farm

The History of Pond Hill Farm

Jimmy Spencer's journey in agriculture began during his mid-teens when he would assist his financial adviser father on the computer every Saturday. However, Jimmy realized early on that he didn't want to be confined to a desk; instead, he yearned for the outdoors, immersing himself in activities like hunting, fishing, and playing in the dirt. At the age of 17, with the unwavering support of his dad, Jim, Jimmy took a leap of faith and embraced farming on their 173-acre property in Harbor Springs, a renowned tourist destination in northwest Lower Michigan.

Their initial venture into gardening involved plowing a 10-acre hayfield and attempting to cultivate vegetables. Facing challenges where the weeds often outgrew their crops, Jimmy faced a pivotal decision: to give up or persevere. Fueled by his growing passion for farming, Jimmy chose the latter and dedicated himself to gradual evolution over the following years. While pursuing his studies at Albion College, Jimmy spent his summers working on the farm, selling produce at the end of their driveway through an honest box. After a year, he transferred to Michigan State University, where he delved deeper into the realm of agriculture and horticulture.

As Jimmy's farming skills improved, the question of what to do with their abundant produce arose. In an era before farmers' markets gained popularity and the concept of "local" was not yet a buzzword, Jimmy's mother, Sharon, started canning the surplus as a solution. However, their roadside stand faced scrutiny from the county due to traffic concerns, leading them to conceive the idea of building a farm market on their property. Collaboratively, Jim, Sharon, and Jimmy constructed a farm market adjacent to the existing dairy barn, gradually transforming their farm into a small general store.

Word spread about their farm, attracting visitors who brought their children, grandchildren, and guests to enjoy animal feeding, berry picking, and wagon or hayrides. Recognizing the demand for more than just entertainment, visitors often sought recommendations for places offering lunch. Meanwhile, chefs began reaching out to the farm to source local produce, but logistical challenges involving the supply chain, packaging, deliveries, and invoicing made it difficult to meet the increased demand.

In 2007, the farm took a significant step forward by introducing their first lunch item—a $6 grilled cheese prepared on a panini machine. Encouraged by the need to expand their culinary offerings and showcase their skills, they soon introduced ticketed, five-course, farm-to-table dinners. And what goes better with a fancy dinner than wine? In the same year, Jimmy's aspirations led him to clear the trees on the hill in front of the market to make way for a vineyard, which caught the attention of a customer-turned-partner, Jim Palmer. His enthusiasm and financial support accelerated their 10-year plan, culminating in the establishment of Sunset Hill Vineyard three years later, where 2,500 vines were planted in 2011. As time passed, the farm also diversified its offerings by planting hops and brewing beer. While some hops were sourced from the farm itself, the majority came from local Michigan growers, aligning with their commitment to utilizing local ingredients. Their beverage selection expanded to include 16 wines, 12 beers, and four hard ciders.

In 2020, the farm welcomed a new addition—a pizza oven. This prompted them to extend their daily hours from 11 a.m. to 6 p.m., reserving Fridays and Saturdays for pizza days until 9 p.m. The Spencer family continues to nurture their farm, providing a wholesome experience for visitors while embracing the principles of sustainability, local sourcing, and culinary creativity.