Grit, Gratitude and Ice Cream at Kiss the Cow Farm
August 15, 2026
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Kiss the Cow Farm began with a cow named Sophie, who lived in the garage.
“Sophie, our number one cow. She’s on all our logos,” says Lisa Robar.
What started as a homestead has grown into an organic farm that produces ice cream, eggs and milk. Farmers Lisa and Randy Robar pride themselves on connecting the community with local food.
“The community is important to us. People come here and they want to know where their food comes from. They want to see the cows and the farm, and that’s a big part of why we do this,” says Randy Robar.
The Robars, both educators, moved from Massachusetts to Vermont to prioritize growing their own food. Before long, the couple had two cows along with some chickens and pigs.
“Before we knew it, we had a second cow because cows are herd animals,” Lisa Robar says. “So we got that cow, and we named it Spot. And we lied to my parents: “Yeah, we got a dog named Spot. Then my dad asked, ‘How big is Spot?’ Oh, about 800 pounds.”
–Kiss the Cow employees Emma, right, and Jade, milk cows at Kiss the Cow Farm on a June morning. Top photo: Randy Robar and employees Emma and Jade in the cow pasture.
A Farm with Sustainability in Mind
For almost 15 years, the couple have focused their daily lives on farming.
They started selling raw milk, tried making cheese, and then took a chance on ice cream. Using a small ice cream maker, they tested flavors at farmers’ markets and learned what worked and what didn’t.
“Every time we did something, we thought, ‘We’ll just try it. If it doesn’t work, we’ll do something else.’ That’s kind of how the farm grew,” Lisa Robar says.
The farm has been used for agriculture since the 1800s. The property sits on a hill off of a dirt road in East Barnard. It’s privately owned, leased by the Robars, and conserved by the Vermont Land Trust.
By leasing this protected farmland, the Robars are continuing the farm’s history while focusing on organic and sustainable practices.
“Organic just seemed to make sense to us,” Randy Robar says. “It’s more paperwork, but we just felt like it was the right thing to do.”
-Lisa Robar makes Kiss the Cow ice cream in Barnard.
Community Minded
Today, Kiss the Cow Farm has a small herd of mostly Jersey cows, which are known for their rich milk. The Robars make a variety of ice cream flavors, including balsamic strawberry, cookies and cream, and pumpkin delight.
Along with dairy and ice cream, the farm features a flower garden where people can pick their own flowers. A new addition to the farm is a small sitting area for visitors with dementia.
“We put in a little sitting area because we have folks from the memory care place who come visit,” Randy Robar says. “It gives them a spot just to sit and watch the cows.”
There’s also a small farm store next to the cow barn with ice cream, fresh produce, and other local items for sale. Ultimately, the couple hopes their farm continues to help the community connect with their food and see how it’s made.
“And it’s a good feeling when someone comes and says, ‘That was the best ice cream I’ve ever had,'” he says.
Learn more about Kiss the Cow Farm
-Randy Robar takes a break from milking at Kiss the Cow Farm in Barnard.
Photos by Erica Houskeeper and David Barron.
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This story and podcast episode are part of a 2026 agriculture series with funding by Vermont Dairy Farmers. Over six episodes, you’ll hear stories about local dairy farmers, their families, and communities, plus cheese makers, ice cream makers, and milk producers.
For more information about Vermont’s dairy industry, visit vermontdairy.com.