Edible Food Find: Clover Luck Farm
Photos by Michael Piazza
Clover Luck Farm might not strike you as a place that would inspire pilgrimage. Nestled on a quiet, winding road in Pepperell, the property is unassuming. But it is home to Dave and Mary Sears, as well as a team of four other farmers, 55 cows and 150 pigs. And it attracts a loyal customer base who drive great distances for the raw milk and meat products that the farm specializes in.
In many ways, Dave Sears was meant to farm this land. He grew up on it, though his parents weren’t farmers. Dave showed an early interest in farming, joining the youth agricultural organization 4-H at the age of 8 and raising calves on the property. At 15 he began to grow hay to sell, and this early introduction to farming instilled a passion that never quite left, even as he went on to pursue other occupations.
In 2014, Dave and Mary decided it was time to get back into agriculture, in part to help his aging parents, who still lived on the property. “We had this beautiful place here and I love this business and this operation,” he says, recalling the shift back home. “We decided to come back and tool up the farm for milk and dairy.” They started with seven cows and six pigs. “Our whole concept was raw milk, grass-fed beef and pastured pork.”
By 2017 they were officially selling milk and it was an instant success. Sears attributes the quality of the product to the fact that his cows are Normandes, which are rare in New England. “Their milk is just beautiful,” he says. “It has a high butter and fat content.” He also believes the lifestyle and diet of the cows makes a difference.
“We use a diverse, grass-based diet,” says Sears. “We use long-stem hay and we don’t chop it up. We make the cows work. That’s what they’re supposed to do, and you can taste it. You can tell the difference.”
People might be drawn to Clover Luck for the milk but they also pick up the farm’s delicious meat products while they’re there. Clover Luck sells nitrate-free bacon and sausage from Berkshire pigs. The breed dates back to the 18th century and is renowned for its tender meat, as it loses less moisture while cooking. “That’s been a big hit,” says Sears. “We can’t make enough bacon, it’s just impossible. People don’t realize that one pig only has 16 pounds of bacon. I’d be a billionaire if the whole pig was baconized.”
The grass-fed beef is also popular. Last year the farm added chickens, so eggs and frozen chicken have been taking off. This year they are also adding new vegetables to the product selection.
Since it is a small operation, Clover Luck doesn’t offer regular farm tours, but Sears is always welcoming of folks who want to see the space, go on a self-guided tour and observe the milking process. “Our barn is very accommodating for letting a few people at a time see it,” he says.
Sears relishes the opportunity to share his passion for agriculture with others, and is happy doing what has brought him joy since childhood. “Anybody that milks cows ends up loving it,” he says. “It sort of gets in your blood, and it’s been in my blood. I’m one of the lucky ones. I’ll admit to that for sure.”
84 Jewett St, Pepperell
cloverluckfarm.com
This story appeared in the Spring 2025 issue.
