Canter Hill
Farm
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
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:
1st and 3rd (and 5th!) Saturdays of the month from 10 - noon
Location: Parking lot of the Bryn Mawr Train Station (Lancaster Avenue & Bryn Mawr Avenue)
Chestnut Hill:
1st and 3rd (and 5th!) Saturdays of the month from 10 - noon
Location: in front of the Mermaid Inn.
Kennett Square:
Get on our "Kennett Dropoff List" by sending us an email
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.
Meetup on January 2nd, 16th and 30th.
Farm:
Friday from 12 - 4 pm
(or request an appt.)
last call for Easter
Place your Easter Orders (especially special orders) TODAY!
HOURS:
The FARM is open Friday, March 27th from 12 – 4
We attend CHESTNUT HILL on Sat, March 28th from 10 – noon
And BRYN MAWR on Sat, April 4th from 10 – noon
We are trying to organize a farm pickup window during the week, but don’t have one yet established.
We have plenty of lamb racks, half hams (also smaller ham roasts and ham slices) and Quiches for your Easter breakfasts and dinners. If you’re looking for something a bit more special – like a full brisket, prime rib roast, whole or center cut beef tenderloin, PLEASE email today by 2 pm. After that, we will provide it if we have it, and we’ll let you know so you can plan.
Please consider pre-ordering by sending an email to: canterhillfarm@yahoo.com with what you’d like and where you’d like to pick it up.
If you act fast – Media folks – we are delivering to Media this morning (Friday, 3/27) and are happy to meet you at Wolff’s Apple House or Martindales. Please email quickly!
EASTER:
Ham: Half Hams (most 8 – 10 lbs, some slightly smaller or larger),
End Roasts (3 – 4 lbs) and Ham Steaks
Lamb Racks & Legs
Prime Rib Roasts
Center Cut or Whole Beef Tenderloins
Brisket: Roasts (3 – 4.5 lbs) and Whole Briskets (trimmed are usually 9 – 11 lbs)
And then don’t forget about breakfast!
Quiche: Bacon, Ham & Mushroom or Spinach & Tomato are the options (and SOOO easy)
Or whip up your own Eggs Benedict (get the eggs and Canadian Bacon on Saturday), Strata (get that sausage) or omelets using bacon, caseless sausage and rich orange-yolk eggs.
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.