Meet Rick and Lora Lea Misterly

Welcome to Quillisascut Farm

Rick and Lora Lea Misterly moved to this 36-acre property in 1981. Over the years they built a home, and planted gardens, grapevines and fruit trees. In 1987 they received a license from WSDA for producing cheese from milk produced from goats raised on the farm.

This area was known as "Quillisascut" translated as "place of scattered bushes" The story we were told is that this area was kept burnt off and left brushy for wildlife habitat and was then the place where the native people came to hunt. With respect for the native people that lived here, they chose Quillisascut Farm when it came time to name their home.

They have also followed that aboriginal lead and allow places for wildlife and native plants to flourish: One third of the land has been fenced off from their farming operation, and left as habitat for native species.

Products Available

Artisan Goat Cheese

Growing Philosophy

"We have come to believe that everyone as a "citizen eater" is engaged in the practice of farming, and we all need to take our place as good stewards of the land for future generations."

-- Rick and Lora Lea Misterly

Soil, Nutrient, and Pest Management

Keeping a lush and healthy pastureland for their goats is a primary objective for Quillisascut Farm. All nutrient waste from the goats, along with straw bedding are properly composted and spread over the pasture, gardens, vineyard, and orchard.

They scatter grass seeds in the early spring when the ground opens after the winter freeze and the soil is damp from natural rain and snowfall. They also winter feed grass hay in some of the less fertile pasture areas, letting the cows eat and fertilize at the same time. Some of the seeds from the grass hay fall into the ground and are worked in by the cattle. The spent hay works as mulch to hold in moisture and the fertility helps with pasture improvement. It gets rid of weeds and in two years they have a nice stand of permanent grass pasture.

We use no herbicides, the goats do an affective job of eating weeds! On the Farm wildlife habitat zone we are working with WSU's Quad County Bioagent Project for controlling noxious weeds such as knapweed and toadflax. Last year we released insects that feed on the seed heads and destroys the plants ability to reseed itself.

Living in Harmony with Wildlife

Quillisascut keeps livestock off sensitive areas to encourage native plants to grow. Out of their 36 acres, ten are set aside and fenced off for native plants and wildlife. Also, they have set our fences back from the actual property lines to reestablish hedgerows of wild roses, snowberry, elderberry and chokecherries.

"We are feeding quite a few White Tailed Deer and wild turkeys. We are also learning to live in harmony with a local Bobcat that has acquired a taste for our heirloom turkeys, Muscovy ducks, and geese."

Innovation, Creating a Farm-to-Chef Connection

In 2002, Rick and Lora Lea launched the Quillisascut Farm School of Domestic Arts and their Farm Culinary 101 Sustainable Kitchen Retreats. Since then, more than 180 culinary professionals and students, and agricultural professionals have attended the week-long retreats, where they learn and participate in sustainable eating, from farm to fork.

Photo credit: Robert Galvin