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    OUR BESTSELLING FARMER PROTEIN

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  • First Generation Farm

  • Family Owned & Operated

  • Handmade Baked Goods

  • Delicious, Juicy Beef & Pork

  • Charming Housewares

    About Us

    Ballerina Farm began as a simple dream. We wanted to build our family’s life around good food and hard work, inviting people along for the ride.

    What started as a small herd and a patch of land has grown into a working farm and a company made up of hard-working people in Kamas, Utah. We love raising our wild kids here, watching them learn the same lessons we do every day: that good things take time, and real work is worth it.

    Our goal has always been to create food and products that bring people closer to the land and to each other. We’re proud of what we’re building, and even more grateful to share it with you. Thanks for stopping by.

    -Hannah & Daniel

    The Ballerina Farm Story

    Today Ballerina Farm makes food and products made with care and meant for everyday life.

    What once was just our founders Hannah and Daniel has become a growing team of people who care deeply about good food, honest work, and building something that lasts. Ballerina Farm now has a line of customer favorites like Farmer Protein and Farmer Hydrate, and a few brick-and-mortar locations to bring the farm even closer to our community.

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      THE FARMERS

      Hannah and Daniel Neeleman lead Ballerina Farm with passion and dedication to getting and staying close.

    Hannah's Story

    Every day I share a glimpse into our rural farm and family life here in the mountains of northern Utah. I wear many hats–mom, wife, cook, business owner, content creator, lover of God and all things butter. For followers old and new, I wanted to tell you our story in my own words.

    I was born and raised in Utah, the eighth of nine children. My parents ran a small flower shop together–Dad was the creative florist, Mom handled the books. Cash was tight, entrepreneurial spirit was thick, and we worked hard to make ends meet. Looking back, I was raised in a small business training incubator, learning about seasonalities, customer experience, and the value of great employees. Today, all nine of us kids have our own businesses. I grew up thinking that's what happens when you become an adult–you start a family and start a business.

    Dance was my first love. I wanted to be the best, and my brothers still joke that all the flower shop profits went to my pointe shoes and ballet lessons. I was admitted to Juilliard at 17 and moved to New York City–a joyous yet stressful moment for my parents, who prayed God would watch over me.

    The summer before my senior year, I met Daniel and fell in love. We dated only a couple of months before getting married–the best decision I ever made. Daniel ended his collegiate lacrosse career early and moved to New York to support me through my final year at Juilliard. We lived as newlyweds in uptown Manhattan.

    Henry was born in Brooklyn in May 2012. He was one week old when I carried him across the stage to accept my diploma–making history as the first undergraduate ballerina to be a mother.

    We moved to São Paulo for Daniel's work, where I danced with a local company and we discovered our love of agriculture through weekend farm hotel getaways. We started smuggling farm animals home in our car trunk until we worried the HOA would come knocking.

    After four years, we returned to Utah and bought our first farm. When I started the Instagram account, my brother suggested "Ballerina Farm"–"I don't know any ballerinas that are farming, kind of unique," he said.

    The channel is an expression of my real life. It's beautiful, rewarding, and I get to do it with my family. We have many dreams still to accomplish.

    With Love,
    Hannah

    Featured Recipes

    • Chocolate Peanut Butter Protein Bars

      Ingredients

      BASE LAYER

      Mix together well. Lay in a square 8x8 pan lined with parchment paper.

      CHOCOLATE LAYER

      Mix in a bowl. Spread evenly over the base layer. Pop in freezer for 15-20 minutes, or until firm.

      Bon appetit!

    • S'mores Mousse with Burnt Meringue

      Ingredients

      Macerated Cherries

      • 2 cups (320 grams) pitted cherries, or any seasonal fruit
      • ⅓ cup (66 grams) granulated sugar
      • ¼ cup plus 2 teaspoons (64 grams) lemon juice
      • 1 teaspoon vanilla extract

      Dark Chocolate Mousse

      • 1 ⅓ cups (225 grams) chopped dark chocolate, preferably 70% or above
      • ¼ cup (2 ounces) heavy cream
      • 2 large egg yolks (36 grams) 
      • Pinch kosher salt
      • 5 large egg whites (150 grams)
      • ⅓ cup (66 grams) granulated sugar

      Italian Meringue

      • 3 large egg whites (90 grams), room temperature
      • ¾ cup (150 grams) granulated sugar 
      • ⅓ cup (75 grams) water
      • 1 teaspoon freshly squeezed lemon juice, or white vinegar

      Assembly

      • 4 sheets graham crackers

    • Carrot Top Pesto

      Ingredients

      • 1 cup carrot tops, tightly packed, about 1 bunch carrots
      • ¼ cup raw cashews
      • 1 garlic clove
      • ½ teaspoon kosher salt
      • 1 tablespoon freshly squeezed lemon juice, about ½ lemon
      • ⅓ to ½ cup extra-virgin olive oil

      Directions

      1. Pull off the carrot tops and thoroughly wash them, as sand and silt tend to get stuck in the leaves. Dry the carrot tops. Pull off all of the leaves and tender stems and pack them into a 1 cup measuring cup, discarding any tough stems. 
      2. Add the carrot tops, cashews, garlic, salt, and lemon juice to the bowl of a food processor. Pulse until roughly chopped.
      3. With the food processor running, slowly stream in the olive oil, starting with ⅓ cup and adding more if needed. Blend until smooth.
      4. Use immediately over roasted carrots and other vegetables, or with chicken or fish. Transfer any leftovers to an airtight container and refrigerate for up to 1 week.

    • The Farmhand Shake

      Ingredients

      Farmhand Milkshake

      • 1 tablespoon semi-sweet or dark chocolate
      • ⅓ cup (3 ounces) whole milk
      • 1 tablespoon (8 grams) unsweetened cacao nibs
      • 1 ½ scoops (60 grams) Peanut Butter Farmer Protein
      • Pinch kosher salt
      • ¾ cup Maple Cinnamon Protein Ice Cream*
      • ¾ cup ice

      Cold Foam & Topping

      • ¼ cup (2 ounces) whole milk
      • ½ scoop Creamy Chocolate Farmer Protein
      • Chopped peanuts and coarse grey French salt, for topping (optional)

    • Rodeo Chili

      Whether you're cheering from the grandstands or kicking back after a day at the rodeo, nothing beats a hearty bowl of homemade chili from our amazing friend Sarah Glover (Wild Kitchen). Rich with beef, smoky spices, and slow-simmered flavor, this crowd-pleasing recipe is perfect for feeding family and friends on rodeo day.

      Yields: 6 to 8 servings | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes 

      Ingredients

      • 2 pounds lean ground beef
      • 1 pound ground pork, or use all ground beef
      • 1 medium onion
      • 4 garlic cloves
      • 2 tablespoons chili powder
      • 1 teaspoon ground cumin
      • 2 teaspoons smoked paprika
      • 1 tablespoon tomato paste
      • 2 (14.5-ounce) cans diced tomatoes
      • 1 (15-ounce) can red kidney beans, drained and rinsed
      • 1 cup beef stock
      • 1 teaspoon Worcestershire sauce
      • Salt and freshly ground black pepper, to taste

    • Croissant Breakfast Sandwich

      Ingredients

      Breakfast Frittata

      • Extra-virgin olive oil or butter, for greasing the pan
      • 2 teaspoons fresh thyme leaves
      • 2 green onions
      • 5 large eggs
      • 1 cup whole milk
      • ½ teaspoon kosher salt
      • Freshly cracked black pepper, to taste

      Hot Honey

      • ½ cup Raw Honey
      • 1 teaspoon crushed red pepper flakes
      • 1 tablespoon apple cider vinegar

      Sandwich Assembly

      • 8 slices thick-cut bacon
      • 4 tablespoons aioli, or mayo
      • 4 croissants, either fresh or day old

    • Lemon Poppyseed Birthday Cake

      Ingredients

      Lemon Poppyseed Sponge Cake

      • 1 ¼ cups (250 grams) granulated cane sugar
      • 4 tablespoons (25 grams) lemon zest, about 5 to 6 lemons
      • 3 large eggs
      • 2 egg yolks
      • 2 cups (240 grams) Ballerina Farm High Protein Flour
      • 2 teaspoons baking powder
      • ¼ teaspoon baking soda
      • 1 ¼ teaspoon kosher salt
      • 2 tablespoons (18 grams) poppy seeds
      • 1 cup (227 grams) whole milk
      • ½ cup (113 grams) unsalted butter
      • ¼ cup (50 grams) avocado oil
      • ¼ cup plus 1 tablespoon (70 grams) lemon juice, about 3 to 4 lemons

      Filling & Frosting

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