Get the Coop Scoop,

VOL. 1 -- ISSUE NO. 1

We are now offering weekly Farm Bundles that contain a smattering of the weekly vegetable harvest. Plus you always have the option to include our fresh eggs and a meat selection like Cornish hens. 

Pre-ordered Farm Bundles will be available for pick-up starting at 12pm on Mondays.

Purchase

Allow us to introduce the ladies (and few gents) of the farm--our chickens! We have roughly 225  at the moment: 35 "older" layers, 120 new layers, and 70 meat birds.

Our meat birds are Red Rangers, a slower growing breed than your grocery store variety. They love to forage and therefore, produce a rich and tender meat with more healthy omega 3s and less saturated fat than what you would find in the grocery store. These chickens will be ready for pick up on August 20th. And another round of our popular Cornish Hens will be ready on September 17th. 

The new egg layers live in the mobile coop (aka the Taj Ma-Coop) and produce a beautiful variety of colored eggs like light blues and greens. These small-to-medium eggs are especially fun for kids. If you stop by, you'll see these girls are living their best free-ranging lives as they get to enjoy scraps from the test kitchen and all the bugs in the fields.
 
Thanksgiving is not far away and we are also raising 50 turkeys. They live in the barn now and throughout the fall you can watch them grow from Cheesefactory Road. Make sure you check back this soon for more details on how to reserve and order yours.

As you drive past our farm you've probably noticed lots of activity to grow and protect our soil. Our cows were bale grazing throughout the winter, spreading manure on future production beds. We also rotationally graze them throughout the summer so they eat lots of nutritious grasses and fertilize the fields. Soil is also being built by their hooves that compress the grasses into the soil--like tiny tillers. 
 
We also excavated the hillside adjacent to Dorset St to create level production beds, and limit the possibility of erosion. This earthwork allowed us to install drainage, irrigation lines, and screen the soil of rocks and boulders. These are our terraces. In our next newsletter we'll tell you about our use of compost and cover cropping techniques to grow and protect our soil.
 
We are currently growing 26 different vegetables throughout the various beds, and will be adding more in the coming months. There are rows of zucchini, squash, radishes, chard, tomatoes, peppers, eggplant, and kale just to name a few. Soon, we'll be harvesting Asian veggies like mustard greens, Pak Choi, and Chinese cabbage. We're excited to offer many Asian vegetables to the community as a nod to Breana's heritage, and we hope everyone will enjoy them as much as we do.

After more than 8 years at EatingWell Magazine, Breana has tested and tasted hundreds of zucchini recipes. This Chocolate Zucchini Bread is one of her favorites. Stop by the farm store if you need you to stock up on some fresh zucchini!

View Recipe

Born In Los Angeles and raised In Chapel Hill, NC, Breana developed a love for all things eating and cooking at a very young age. At 8, she was standing on a stool in front of a wok mixing up fried rice. In high school, she moved on to baking and while in college, she loved to cook meals for her friends and roommates--ranging from classic comfort food to gourmet dishes. 
 
After working in a few restaurant kitchens, Breana went on to attend Le Cordon Bleu London and classes from the Wine Spirit & Education Trust. She returned to UNC-Chapel Hill to get a Master’s in Public Health Nutrition and become a Registered Dietitian.
 
In 2013, Breana moved to Vermont to work at  EatingWell Magazine as an Associate Food Editor and is now the Test Kitchen & Editorial Operations Manager. When not taking care of her and Kieran's 4 month old twins, Breana helps oversee the farm production and development in all of her free time.  

Follow Us