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
PLEASE NOTE THAT WE ARE CLOSED ON SUNDAYS, MONDAYS, WEDNESDAYS & FRIDAYS
(For a quick response, email is best!)
HOW TO BUY
Weekly markets, pre-order only, that run from 9 am to noon.
See our home-page to confirm our attendance.
Location: Parking lot of the Bryn Mawr Train Station (Lancaster Avenue & Bryn Mawr Avenue)
Weekly markets, pre-order only, that run from 10 am - noon. Check our home-page to confirm attendance that week.
Location: in front of the Mermaid Inn.
Fridays from 3 - 6 pm at the Kennnett Creamery (pre-order only, but egg orders can walk up)
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 and Saturday (and sometimes Tuesday) and are consistently 12 - 4 pm.
On the Farm:
Please do not request a pickup on another day. We have outside jobs, kids who we're trying to "home-school" and a lot of work around the farm, and we HAVE to have un-interrupted time to do those things. We appreciate your understanding.
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.
Canter Hill Farm is OPEN
We have FRESH CHICKEN!
This week, you can enjoy our poultry, meat and eggs:
PLEASE NOTE: Due to the incredible administrative expense, as well as a sizable number of non-payments, we no longer invoice orders. All orders - for farm pickups or market pickups - are paid when the order is picked up.
AT THE FARM:
Tuesday (5/19): NOON - 4 pm (this is the last week of Tuesday hours, because very few people have utilized them)
Thursday (5/21): NOON – 4 pm
Saturday (5/23): NOON – 4 pm
Farm Hours: You pre-order for farm hours or simply come and tell us what you'd like when you get here. Note that we don't have a "store front", so it's best to take a look at our "products and prices" page before you come so that you know what we have.
Payment for farm pickups is via cash, check, venmo or credit card. We have a credit card terminal you do not need to touch in order to pay.
(Note that a pre-order must be placed by at least 6 pm the day before, or by midnight on Thursday night for Saturday pickups).
This week, we are participating in:
Kennett Square (Friday, 5/22)
Bryn Mawr (Saturday, 5/23)
Chestnut Hill (Saturday, 5/23)
All three markets are PRE-ORDER ONLY
Deadlines for pre-orders are:
Kennett Square: 6 pm on Wednesday
Bryn Mawr and Chestnut Hill: midnight on Wednesday
( If you miss the pre-order deadline, you certainly CAN email an order. We will accomodate it if we can, and we will let you know either way).
Payments: We have been experimenting with different options for payment, in order to allow for quick in-and-out and minimize crowds. This week (being Memorial Day weekend), our plan is:
All MARKET pre-orders will receive an email with an itemized receipt, ideally the night before your pickup. This allows you to prepare cash, check or pre-pay via Venmo if you would like. We are willing to invoice a limited number of individuals who have a strong preference for invoicing because of health concerns. You MUST request this in your order email. It is our hope that the number of folks who request it will me logistically managable, so please only request if it's important to you.
Finally, you can pay via credit card using our contact-free payment terminal at your market pickup.
FRESH v. FROZEN:
This week, we have fresh chicken and fresh sausage.
If FRESH matters to you, a farm pickup is best. Due to space limitations (we have more freezer space than fridge space), once we pack pre-orders, we must freeze them (because they contain a mix of fresh and frozen). If you are ordering for a market pickup, even if your chicken or sausage is fresh, it will likely freeze or at least get very crisp by the time of your pickup.
IF you want fresh, please order for Saturday at the farm, and indicate you want fresh. We will only pre-pack your frozen items, and will pull the fresh when you arrive.
How do you order?
Just send an email with your order to:
First and Last Name
When and Where you want to pick up
Your phone number
A very specific list of what you'd like:
(Please either indicate pounds (3 lbs of boneless/skinless chicken breasts) or packs. If you request a roast, please give us a rough idea of your poundage target.
Note that due to so many orders coming through, we will only take orders for THIS WEEK. Please send orders for next week no sooner than Sunday of the new week.
Sizes, Weights and Sold-out Items:
We want to warn you that although we do our very best to have our animals butchered at a certain rough size target, animals (even those that are the same age) differ in size and body composition. Because we sell MANY of our cuts in UNITS rather than pounds (2 boneless/skinless chicken breasts in a pack, 1 flank steak in a pack or 2 pork chops in a pack), we CANNOT ensure that your order will meet a specific poundage target. Believe me, the LAST thing we want to do is to sticker shock anyone and have them say "that's way more than I was expecting". Therefore, if you are aiming to align your order with a target cost or have a cap on the number of pounds, there are a few things that would greatly help us, like:
1. 3 lbs of split chicken breast (please do not exceed 3 lbs)
2. 1 flank steak (not to exceed 2 lbs)
These are examples. If we see something in an order that we know we can't fulfill, we'll alert you that we can't provide that. However, more often the issue is that the chickens may have dressed larger that week, and your poundage estimate helps us reduce the number of packs OR leave it off your order (since you wouldn't want it if its total exceeded that weight).
Finally, the BEST way to eliminate all of these issues is a farm pickup. When there are requests that we struggle to accomodate or we need to see if you want to substitute something, we simply star it on our list and we ASK you when you're picking up. This allows those live decisions that are SOOOOO much better because of our product line's variability in size.
Sold out items:
We have a few items that we are sold out of right now, but very few. However, even with taking in animals regularly for processing, our volume of animals doesn't always align with the volume of requests for specific items, and we frequently run out of items WHILE packing orders for a market.
What do we do when that happens?
It's a toughie, but here's the "behind the scenes" that may help:
First, we pack orders that are picking up earlier in the week first. If you're picking up on Thursday, you have a better chance at getting something than a Saturday pickup.
Second, we vary the order in which we pack pre-orders (some weeks we start with last names of A, some weeks Z an some weeks M) so that no one gets hosed week after week.
IF you offer a substitution option (if no flank, then skirt or flatiron - in that order), then you have a MUCH better likelihood of getting an item. We simply have too much going on at the end of the week to email everyone who has an item we are out of and try to find out if they want to substitute.
If we run out of a item, you are NOT charged for it.
Please note: We do NOT sell live animals (chicks, ducklings, lambs, etc.)
Email with questions: