Standing Rock Ranch

We, Dan and Diane Alexander, were both raised with a farm/ranch background, Dan on a large cattle ranch in central Wyoming and Diane on a small farm in northeastern Utah. 

Diane, 7th of 10 children was taught domestic skills at the knee of her mother.  Baking, cooking, gardening, canning, sewing, as well as how to milk a cow and churn the cream into butter were practiced daily as a way of life.  She also developed a love of music and of folk art. She later attended college and received a degree in Business Management and Marketing.

Dan is the oldest in a family of 4 boys. Being raised on the ranch and participating in agriculture education through FFA and 4-H clubs, gave him ample opportunity to learn skills that have served him well throughout his life, such as leadership, love for hard work, successfully raising small and large animals, and raising crops. Dan has done diesel mechanics, carpentry, horsemanship, fencing, and outfitting, to name a few.  He also developed a love of outdoor cooking (Dutch oven, Smoking, and Barbequing) and taking care of his hens, affectionately called “The girls”. Dan attended a Technical College receiving a degree in Heavy Equipment Diesel Mechanics.

Married almost 50 years, we jokingly say that we have never talked about getting a divorce; however, we have wanted to kill each other a time or two. LOL.  It’s been quite the ride, many adventures raising 2 children, and being entrepreneurs.   

In 2014 we surprised everyone when we moved from Wyoming (The icebox of the nation) to Kentucky and later bought a small farm and settled in Tennessee, where we have yet to wear a winter coat. We immediately took the Master Gardening course and other educational classes available.  We have since then,  grown and preserved about every fruit and vegetable imaginable.  Last fall of 2023, Diane canned and pickled more than 800 pints of produce, and froze gallons of berries and fruit for her pies.

This year will be their 8th year of raising a garden.  Four years ago Diane created a cottage bakery, now called “Bunkhouse Bakery” inside our farmhouse.  Recently, the cottage kitchen has become a certified State Health department-inspected kitchen.  Of which we are allowed to cater out of.  Together we are baking 5 days per week!

Farm fresh free range chicken eggs, and produce from our naturally grown gardens are also sold on line and delivered to the farmers markets or to the door of each customer.

We have always believed that it is healthier and more sustainable to raise what you eat, free of GMO’s, chemical fertilizers, insecticides and herbicides, so that’s what we're passionately practice.

(A side note,) before moving to the south, the we owned and operated “Old Wyoming Steak and Rib House”, a fine, casual dining restaurant…so… Now in summer 2024, the we are featuring a monthly Farm to Fork dinner called The “Farmer’s Table” dinner, right on our farm.  

We are excited to host you and your family!

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     Dan & Diane