WHY WE GROW
We grow because we care what we eat. We care even more what our children eat. And we think you care, too. We founded Canter Hill Farm in 2008 with the goal of growing our own food so that we knew exactly what was (and what wasn't) in it. We didn't set out to start a business - we had two full-time careers of our own. But then we started talking to people who read the books that we did and cared as much as we did - and we decided to try to grow for them, too. That's how it all began....
WHERE WE ARE
2138 Valley Hill Road
Malvern, PA 19355
We are open on Thursdays and Fridays from 12 - 4.
(For a quick response, email is best!)
HOW TO BUY
Every Saturday from 9 am to 1 pm.
Location: Parking lot of the Bryn Mawr Train Station (Lancaster Avenue & Bryn Mawr Avenue)
Every Saturday from 9 am - noon.
Location: in front of the Mermaid Inn.
Fridays from 3 - 6 pm at the Kennnett Creamery
Email to get on the "Media dropoff" email list. I'll alert you when I'm coming to Media and we can meet up for a pickup.
Farm hours are
Thursday from 12 - 4 pm and
Friday from 12 - 4 pm (or request an appt.)
Thanksgiving Turkey Update:
As of noon on 11/25, we have four turkeys available. One in the 11lb range, one in the 12 lb range, one in the 20 lb range and one 24 lb bird.
Call us at: 484.919.2659 if you would like to come snag a bird, or just come on over to the farm before 5 pm today.
We have whole breasts, whole turkey legs, wings and other delicious turkey cuts available.
While we understand that many families are having smaller Thanksgivings this year, we want to share a perspective from the farmer.
We purchased our Heritage turkey poults in March - before COVID hit. They are looking absolutely beautiful and enjoying the outdoors and the bugs and grass and they are growing just as we expected - to a range of different sizes that typically allows for the right size bird for everyone.
However, this year 98% of the turkey orders were for the smallest birds. It will be very challenging for our farm to have most of our turkeys left over because they are "too big", but unless folks were open to a frozen turkey (processed now, before they get any bigger), there's nothing we can do.
Please consider cooking a big, beautiful Heritage turkey and enjoying the leftovers for a few days.
We have PASSED the pre-order deadline for weekend pickups.
The deadline for pickups NEXT WEEK is Sunday by the end of the day.
We have SOOO many orders plus turkeys to sort that we simply cannot take late orders. We WANT your order, so please get it in on time!
You can simply send an email to: with your list of items that you'd like to pick up. If it's helpful, click on the button below to download a one-page list of our products that you can use to pre-order (or jog your memory!)
We will have turkey cuts available:
Bone-in turkey breasts (pre-orders encouraged, you can use the turkey order sheet to do this)
Boneless turkey breasts
Whole turkey legs (leg & thigh attached)
ONLY Bone-in Turkey breasts REQUIRE a pre-order (and a $10 deposit), but we'd encourage you to pre-order any turkey cuts you want to be sure to get. You can use the "Market Pre-Order" Form above to do that, or just send an email.
We are thankful that all markets are open for retail shopping, at that pre-orders have gone back to their pre-COVID volumes. We therefore have no restrictions on WHO can pre-order nor on HOW MUCH you should be asking for. Please aim to submit your pre-order for any market or farm pickup by Thursday night at midnight. Note that if you want to be invoiced and pay in advance, you need to specify that, and please allow at least one full day between your order and your pickup day.
The farm continues to be open to drive-up (no pre-order necessary) sales on Thursdays and Fridays from 12 - 4. You are welcome to request another pickup day and time by emailing us at:
Note that we are closed on Wednesdays and Sundays, but other days are fair game!
How do you pre-order?
Just send an email to: with a list of what you want and where and when you want to pick it up. See the next section for some guidance about how to make that order specific enough to be sure you get what you want!
Please note: We do NOT sell live animals (chicks, ducklings, lambs, etc.)
Email with questions:
We founded the farm on a simple premise:
Before chemicals, labs and factory farms got involved, God had created a perfect, workable system. We will learn about it, respect it, and we will naturally and successfully be able to be "beyond-organic" in our food supply.
New to farming, we had no pre-conceived ideas about raising animals or vegetables, and sought out farmers across the globe to learn what we did and didn't want to do. We quickly saw that most food systems raising just one type of offering needed external inputs - fertilizers, corn and sadly - sometimes chemicals and antibiotics. That's why we raise a variety of animals. Each has been chosen to serve a function for the others.
Over the last 10 years, we have grown and in addition to our home-base farm in Malvern, we lease 180 acres of grazing land from old family friends in Lancaster County. During the summer, we rotate half of our sheep flock through this land, and most of our steers call this land home. All of the land we graze is 100% free of any chemicals or sprays and we re-plant every other year to manage soil compression, erosion and to preserve a diversity of forage.
Canter Hill's beef and lamb is 100% grass (or hay) feed, and supplemented only with salt licks. We de-worm our sheep flock once annually, after lambing season (at the same time as sheering - typically the first week of June) and do not introduce any other chemicals or antibiotics. We have not experienced the same need to de-worm our steers. We have been migrating our sheep flock from Dorset to Katahdin, and therefore most of our sheep are now 50% or more Katahdin (a hair sheep), because we believe the meat tastes nicer! Our beef is both Black and Lowline Angus. We are shifting towards Lowline Angus which is more tolerant of 100% grass feeding and generally very hardy.
Canter Hill's poultry and pork is either pasture (for poultry) or forage fed (our pigs dig in the forest, and our turkeys also tend to roam!). They are supplemented with organic, soy-free feed. How much feed vs. forage do they consume? It depends on the weather. If it's raining or cold, more feed than forage. On warm days that aren't drenching, almost entirely forage. This is why we raise from March - November.
We STRONGLY encourage you to open your minds to frozen meat. If you're committed to pasture raising, recognize that you can't have fresh meat in the dead of winter, and purchase a great freezer!
We are committed to pasture-raised, antibiotic-free and chemical-free poultry, lamb and produce.