The Sheep
Megan had always loved sheep, but never imagined she could have a flock of her own. When we made the move to the homestead, a dream that was truly only ever a daydream became a reality when, within three months of moving in, our first eight sheep came home.
The flock has grown tremendously since then. Our original plan was to have Katahdin sheep for their ability to thrive while being strictly grass-fed. We still mainly raise Katahdins for meat and milk, but our flock has grown to also include East Friesians for even more milk, as well as their wool and the hardy East Friesian/Katahdin cross offspring they produce.
We offer grass fed and finished lamb shares annually.
Contact us for details.
The Poultry
When we moved the the farm, our original flock of 20 Black Sex Link hens came with us. With so much more acreage, we added 15 Black Australorps, 15 Black Jersey Giants, and 6 Guinea Fowl.
Have you heard the story about chicken math? Well, it's 3 years later and we have a flock of over 80 heritage breed laying hens and a handful of gentlemen roosters(mean roosters don't stay around here) who keep us swimming in eggs of all colors both for ourselves and our customers!
In addition to laying hens, we hatch and grow out our own heritage breed meat chickens for harvesting April through November.
Guineas seem to multiply in the same way, and we now have a flock of more than 30 Royal Purple Guineas.
In 2024 we added turkeys to the flock. Our remaining hen from our original Broad Breasted White turkeys, Helen, has become a pet and still reigns over the chicken paddock, but most of our turkey flock is made up of purebred Bourbon Red heritage breed turkeys.
It is imperative to us that our poultry live the way God intended and the ways their instincts tell them to live, so all of our poultry are pastured in mobile coops moved daily or are free-ranging, and are fed on soy-free, non-GMO grain.
We offer eggs(for eating and for hatching), juvenile chicks, turkey poults, and guinea keets, as well as harvested chicken and turkey. Contact us for details.
The Microbakery
In 2013, health issues required we make everything from scratch, including our bread and baked goods. We quickly learned the quality of ingredients used made a massive difference. That's what lead us to the very ground floor: milling our own flour. Bread made from flour ground just moments before making the dough makes an enormous difference. Leaving the preservatives, dyes, flavoring, and synthetic nutrients out make bread an entirely different food than the products found in stores and commercial bakeries that cause intolerances, inflammation, and digestive issues. We love good bread, so we learned how to make it! We offer everything from a classic white bread and organic wheat bread to seasonal pastries and true sourdough. Check our menu board in The Shop or on Social Media to see what we're offering this month!
Our microbakery operates out of our home kitchen with strict adherence to Virginia commonwealth cottage food laws.
