I am a sole woman farmer, supported by my wonderful engineer, reluctant farmer husband, who builds things for me, but doesn’t farm, and my wonderful step dad, who also builds things, especially when they involve electronics. I grew up on a huge sheep farm in the Falkland Islands, so raising sheep is my first love. I am an RN, retired home birth midwife, a licensed massage therapist, and trained in Functional Medicine, and my main mission when I started this farm, was to grow/raise nutrient dense, organic vegetables and pasture raised animals and chickens. while we no longer grow the vegetables for sale, we have expanded our livestock and have moved exclusively in that direction.

Geoff and I raised our five children with this kind of food, and believe that everyone should have the opportunity to eat this way. Our food is our medicine, and our medicine is our healthy food. Our motto is: “Powered by nutritionally superior local food”.

We raise grass-fed and finished lamb and beef, pasture and woodlot raised pork, broiler/meat chickens, and a variety of breeds of laying hens. Our ruminant animals do not ever get grain, but we feed our lactating ewes some soaked alfalfa pellets after lambing. Pigs rummage and root around in the wooded areas of the farm, and are fed a soy free supplemental feed, and mash from our local distillery and brewery.Laying hens are raised on soy free supplemental feed and pastured.We also endeavor to use the whole animals from “nose to tail”, so coming this spring we will have an evolving selection of charcuterie products, from chicken liver pate, to pork terrine etc. We use the beef kidney leaf fat to render tallow and make our own version of whipped tallow balm to be used from face to hands to the whole body, made with only tallow, organic olive oil, vitamin E and essential oils.

Beef, lamb, pork, broiler chickens, eggs and any of our other products raised or produced here on the farm are available to purchase any time at the online store or at the two markets we attend.

Ever since starting farming in 2014 on our original 5.5 acre farm, we have used organic practices and no till for growing vegetables, and since moving to our newer 104 acre farm in 2021, we transitioned away from commodity crops, and fenced our whole farm in order to properly, regeneratively farm and rotationally graze our animals. It’s best for the animal, best for the soil, and ultimately best for the humans who are consuming the end product, it also keeps the parasite load down for the sheep and cattle.

We also still grow a small amount of heritage rye and corn for our local Distillery at the historic Dills Tavern.

The chickens and heritage pigs are fed soy free non gmo feeds, and otherwise compost destined vegetables, melons and pumpkins from a neighbor farm. The pigs are woodlot/pasture raised, allowing them to root around in the ground, which is what they naturally love to do, they are nature’s rototillers. Our chickens are raised free ranging out in the fields, we have two big wagons that we move around from field to field after the sheep and cattle have moved through, this is the best way of making sure that the manure from the ruminants is spread around by the chickens, and permeates into the soil, completing the carbon cycle. This way of raising chickens, also allows for them to eat all the bugs and worms they want, as contrary to what you might think, chickens are definitely not vegetarian.

DILLSBURG FARMERS MARKET

Saturdays, 8am-12pm
May-December
Historic Dills Tavern, 227 N. Baltimore St. Dillsburg, PA 17019

920 Strock Drive, Mechanicsburg, PA, 17055

920 Strock Drive is our 104 acre main farm, where we raise all of our livestock; beef, pigs, sheep, broiler chickens, and laying hens, and will be hosting farm to table dinners, starting in the summer of 2026.

When coming to the farm to pick up products, follow the T off Strock drive up to the farm buildings, as you come around the bend to the right at the top of the lane, there are two barns, the big bank barn on the right, and the wagon shed barn on the left, your orders will be in the fridge or freezer in the end of the wagon shed closest to you, through the big rolling doors.