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:
Every Saturday from 9 am - 1 pm
Location: Parking lot of the Bryn Mawr Train Station (Lancaster Avenue & Bryn Mawr Avenue)
Chestnut Hill:
Every Saturday (starting 4/11) from 10 - noon during April, and then 9 - noon beginning in May. 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.)
Mom....doesn't want to make breakfast
On Father’s Day, everyone grills.
On Mother’s Day, everyone goes out to eat.
(except a few of us who find that those massive buffets and pre fix menus don’t taste quite as nice when restaurants are pushed to such volume….but enough of my ranting about how home cooked is better than eating out these days….)
We know you’re taking mom out. But what about breakfast? She’ll enjoy it, or she’ll enjoy the fact that you fed everyone else. So this week’s sale encourages you to take the morning challenge:
Save $2 / lb on:
Bacon
Canadian Bacon
Pork Breakfast Links (plain or maple)
Turkey Breakfast Links (plain or maple)
This one’s simple. Sale applies to the farm and BOTH markets.
Try the Quiche!
Hate dishes? We also have quiche! I recommend defrosting it (put it out on the counter overnight – (it will be fine – they are already cooked, you’re just warming it through and getting the cheese to melt). In the morning, preheat the oven to 350 and pop it in. About 20 minutes later, when you SEE THE CHEESE BUBBLING IN THE CENTER, it’s done. Sprinkle with salt, slice and eat. The tray is even recyclable – no dishes!
Three Flavor Choices:
Ham & Mushroom
Bacon
Spinach & Tomato
Veggie Time!
Asparagus has rebounded! Snag from the farm or pre-order to ensure you get your bunches, and try blanching it in hot water (get it bright green) and then blending the blanched spears with a few tablespoons of that hot water to add at the end of a basic risotto. The sweetness of the asparagus provides the perfect flavor compliment!
We have a little bit of lettuce and green onions – come to the farm to get our first cuts!
HOURS:
FARM: Friday, 12 - 4 pm
BRYN MAWR: Saturday, 9 am - 1 pm
CHESTNUT HILL: Saturday, 9 am - noon
Email pre-orders to ensure you get what you want to: canterhillfarm@yahoo.com
SPECIAL OPPORTUNITY:
Do you smoke or grill pork belly strips (or want to try?) One of our favorite customers requested sliced pork belly but we couldn’t get it in time for the need….want them? If you’re interested in sliced pork belly (which is un-smoked bacon that’s then SLICED like bacon), we have 4 lbs available in 1 lb packs. $11 / lb.
Remember that you can enjoy ALL the above sales if you pre-order or come to the farm. Send pre-orders to: canterhillfarm@yahoo.com
(Pre-orders must be received by midnight or we might not see them!)
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.