A Taste of Life on the Farm

  • Farm Shop Vendor Spotlight: Dicot Farm

    When we began making plans to open a small store on our farm, some of the first people we spoke to about joining us were Erik and Meghan from Dicot Farm in Waldorf, where they produce amazing, certified organic vegetables.
  • Our New Farm Shop Opens January 16

    So we’ve got some New Year’s news. In two weeks, we’ll open the doors to a small farm shop where you’ll be able to drop in and shop for our pasture...
  • Special Visitor Shows Us How a Little Good News Goes a Long Way

    A special visit to the farm from a generous woman who saw Beth interviewed on Lily Love's Good News about helping feed the hungry during the pandemic. Though she lives out of state, she felt compelled to help. So she donated ... and kept donating.

    We are so grateful and were so excited to finally meet her in person.

  • Recipe: Creamy Chicken Spaghetti Casserole

    Fall is all about comfort food. So over the next few weeks, we’ll share some of our favorite fall comfort food recipes. These are the dishes we go for when the weather gets a little cooler and you’re ready for a good, hearty meal before settling down to relax for the evening.

  • Recipe: Quick Chicken BBQ for Busy Days

    Five minutes of prep and into the crockpot until dinnertime. Perfect for sandwiches, tacos, burritos, nachos or served over rice!

  • Why Our Newest Pastured Pigs Traveled 445 Miles to Get Here

    The newest arrivals on our farm came a long way to get here, leaving Six Oaks Farm in Jonesville, SC, on Sunday morning and arriving here in Southern Maryland by late afternoon. 

  • Recipe: Sweet & Spicy Sausage Gravy & Biscuits

    The name of the restaurant was The Fitzroy, and everything was amazing. But the sausage gravy and biscuits? Best we’ve ever had. 

  • From Raising Tobacco to Raising Animals on Pasture: Our Story of Farm, Family and Food

    ... That’s when this farm became my favorite place in the world. It’s ultimately what led me to bring my own family here to live decades later. It’s what led to us raising these animals and this food that we’re now able to share with our community.