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.

Email:  canterhillfarm@yahoo.com

Phone:  610.827.1594
(For a quick response, email is best!)

HOW TO BUY

 

 

SCHEDULE

 

 

Bryn Mawr:

Every Saturday from 9 am to 1 pm.

Location:  Parking lot of the Bryn Mawr Train Station (Lancaster Avenue & Bryn Mawr Avenue)

 

Chestnut Hill:

Every Saturday from 9 am - noon.  
Location:  in
front of the Mermaid Inn.

 

 

Kennett Square:

Fridays from 3 - 6 pm at the Kennnett Creamery 

 

 

Media:

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:

Farm hours are

Thursday from 12 - 4 pm and

Friday from 12 - 4 pm (or request an appt.)

 

 

 

 

We are so thankful for your continued support of our farm!

We'd like to show it with some sales on the BEST fall foods. 

Do you remember when we used to let you take advantage of EVERY market's sale by pre-ordering?  Well, if you pre-order today by 2 pm, we'll do it again!

 

SALES:

KENNETT SQUARE: 

Save $2 / lb on BRATWURST
PERFECT for your Octoberfest celebrations!

 

BRYN MAWR:

Save $2 / lb on bone-in PORK CHOPS
Baked, grilled or pan-fried, they are juicy and delicious

 

CHESTNUT HILL:

Save $3 / lb on PORK TENDERLOINS

Ideally sized with so many cooking options

 

CASH IS KING:

We have decided to pass on the savings that we make when you pay with cash or Venmo - to you!  Save 5% off your order if you use cash or Venmo to pay.  If it works well and people like it, we'll make it permanent.

 

LOOKING FOR LONGHORN:

We tried raising a few Longhorn steers, and we'll have cuts from our first one available this weekend at the markets.  Be sure to come check it out!

 

ORDER YOUR TURKEYS:

Three things: 

(1) We're very close to closing off the smallest turkey size category, so this is likely the last weekend to order a 13 - 16 lb bird.

(2) We are ALSO reserving turkey bone-in breasts (in 2 lb increments:  6 - 8, 8 - 10, 10 - 12 and 12+ lbs).  We request a $10 deposit and you can choose from the same turkey pickup locations.

(3) If you're worried that you haven't gotten your turkey confirmation, that's because I haven't sent them!  They are going out TODAY.

 

 

 

 

PRE-ORDERING UPDATE:

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.  

 

FARM HOURS:

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:  canterhillfarm@yahoo.com

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:  canterhillfarm@yahoo.com 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: canterhillfarm@yahoo.com

Our Mission:

 

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.

 

 

Location:
2138 Valley Hill Road
Malvern, PA 19355

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