We Grow R Own Farmstead

09/23/2026

With yet another food recall, it’s just another reason to buy your groceries from a trusted local grower!

We’re happy to say that our lamb has been dropped off for processing and will be available for purchase soon. We’re also expecting to have more chicken available in just a few short weeks.

With Thanksgiving right around the corner, we still have a few turkey preorders available!

Stay tuned for updates on product inventory, what’s happening here on the farm, and where you can find us throughout the fall months to get your pasture-raised meats.

Thank you for supporting our farm!

09/14/2026

It’s been a couple of weeks since we posted, and we apologize. But what a couple of weeks it has been! Since the beginning of September, we have been doing a lot of work to expand the farmstead. We’ve added Millie and Tillie, our miniature Hereford cow and heifer, as breeding stock to add beef to our inventory. We’ve added our next round of piglets to raise out for pasture pork. We've also added another ewe lamb for breeding stock! With this, we also have big plans in the works for this fall, and we couldn’t have done it without you. We're deeply grateful!

That said, we are sad to announce that we will be taking the rest of September off from farmers' markets. The response we’ve had at these markets has been astounding, and we need time to rebuild our inventory. We will return in mid-October with the fan favorites: pasture-raised, non-GMO-fed chicken and pork. By then, we will also have a new item: our 100% grass-fed lamb! We do still have a few reservations available for turkey preorders. If you're looking to treat your family to the best Thanksgiving treat before the pie, we highly recommend a pasture-raised, non-GMO-fed turkey for this year's holiday season. We appreciate your understanding during our hiatus and cannot wait to see you at the next market! Thank you and God Bless!

09/02/2026

🍖 ANOTHER FARMSTEAD FAVORITE: OVEN-ROASTED PULLED PORK 🍖

Trent’s go-to for perfect pulled pork every time!

This is one of those recipes that takes a little patience—but the end result is worth every minute. Tender, flavorful, and so easy to pull apart, this is a favorite way to enjoy our farm-raised pork!

🥩 INGREDIENTS

Pork

1 (4–7 lb) whole Boston butt or pork shoulder, bone-in, with a layer of fat on the bottom

🌶️ DRY RUB

1 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder
1 Tbsp cayenne pepper
1 Tbsp salt
1 Tbsp ground black pepper
1 Tbsp paprika
½ cup brown sugar

Mix all ingredients well and store in an airtight container.

🧂 BRINE

½ cup salt
½ cup brown sugar
2 quarts cold water
2 bay leaves
3 Tbsp dry rub

Make the brine: Add salt to the cold water and stir until completely dissolved. Add brown sugar, dry rub, and bay leaves. Stir well to combine.

🥩 PREP & BRINE

Rinse the pork shoulder and place it in a large container.

Pour the brine over the pork until it is completely covered. Cover and refrigerate for at least 12 hours.

🔥 ROAST

Remove the pork from the brine and pat completely dry with paper towels.

Place in a baking pan that is at least 1 inch larger than the roast on all sides and at least 3 inches deep.

Generously coat all sides of the pork with the dry rub, gently massaging it in so it adheres to the surface.

Important: Place the pork fat-side up.

Place the uncovered pan on the middle rack of a 225°F oven.

Insert a probe thermometer into the thickest part of the roast, making sure it isn’t touching the bone.

Cook until the internal temperature reaches 200°F.

⏱️ THE FINISH

Once the pork reaches 200°F, turn off the oven and let the roast rest in the oven for approximately 2 hours.

If the bottom of the pan is dry or crusted with spices, loosely cover the pan with foil to help retain moisture.

When the internal temperature drops to around 170°F or slightly lower, remove the roast from the oven.

Transfer to a large cutting board or other clean work surface.

Remove the large sheet of crusted fat from the top, then pull the pork apart with two forks.

It should pull apart easily into tender, juicy strands. 🤤

❤️ FARMSTEAD TIP

The secret to this one is simple: low, slow, and don’t rush it!

Perfect for sandwiches, tacos, nachos—or just piled high on a plate with your favorite sides.

08/30/2026

08/28/2026

‼️Market Alert‼️
For another weekend we’ll be on both sides of Peter’s Mountain! Come see us Saturday at the Peters Mountain Marketuntil the Halifax Fire Department parking lot from 11am-5pm. If you can’t make it out Saturday don’t worry! You can catch us Sunday at the Mechanicsburg Sunday Market in the Simpson Library parking lot from 10am-2pm!

Don’t forget about preorders! We offer a 10% preorder discount and will have it waiting for you at the markets. Just sent us a text or private message and get your preorders in today! You can find a list of available stock is attached.

We can’t wait to see you this weekend!

08/26/2026

We have gotten some questions on how we prepare some of our pasture raised meats for the supper table. With that being said we are going to try to post a new recipe once a week that tells you how we enjoy our homegrown food!

This weeks recipe:
🍗 FARMSTEAD FAVORITE: SMOKED SPATCHCOCK CHICKEN 🍗

One of our favorite ways to enjoy our pasture-raised chicken is to brine a whole bird, spatchcock it, and smoke it!

Trent has perfected this method, and it’s a winner every time.

And remember—we have whole pasture-raised chickens available for $4.79/lb!

🧂 BRINE

● 1 gallon cold water
● ½ cup apple c***r vinegar
● ½ cup kosher salt
● ¼ cup brown sugar (or honey)
● 4 cloves garlic, smashed
● 1 Tbsp whole black peppercorns
● 2–3 sprigs fresh rosemary or thyme
● 2 bay leaves
● Optional: Peel of 1 apple or orange for a subtle sweetness

Brine: Place the whole chicken in the brine and refrigerate for up to 12 hours.

🍗 PREP

Remove the chicken from the brine, rinse lightly, and pat very dry.

Place uncovered in the refrigerator for 1–4 hours. Don’t skip this step—it helps give you beautifully crisp skin!

Before smoking, rub lightly with oil or melted butter and season generously.

Simple seasoning works best:

● Salt
● Black pepper
● Garlic powder
● Paprika

Optional: A little brown sugar for a hint of sweetness.

Spatchcock the chicken.

🔥 SMOKE — PHASE 1

Place chicken skin-side up.

Smoke at 225°F for approximately 60–90 minutes.

The goal here is to build that delicious smoky flavor—not cook the chicken all the way through.

🔥 SMOKE — PHASE 2

Increase the smoker temperature to 375–400°F.

Continue cooking until:

● Breast: 160–165°F
● Thigh: 175–180°F

That high-heat finish is the secret to getting deliciously crisp skin instead of rubbery skin. Don’t keep the temperature low the entire cook!

⏱️ TOTAL COOK TIME

Approximately 2–2½ hours, depending on the size of the bird and the weather.

🔥 Give it a try and tell us in the comments how it turns out!

08/22/2026

We are very excited for the Mechanicsburg Sunday Market tomorrow from 10am-2pm! Come on out and support our local vendors! Also tomorrow our neighbor down the road is hosting a Community Yard Sale.
Just a reminder that we offer a 10% pre-order discount. So if there’s anything specific you are looking for, this would be the best way to ensure we will have it at the market. Just send us a message and we will have it waiting for you!
We can’t wait to see you there for another Sunday of community fun!

THIS SUNDAY — TWO GREAT STOPS, ONE FUN DAY!

Our neighbors at Flipping Out Tumbling are holding a Community Yard Sale this Sunday from 8:00 AM–2:00 PM at 322 E. Allen Street, Mechanicsburg!

Stop over and support our neighbors, hunt for some great finds, and then head over to the Mechanicsburg Sunday Market for a bite to eat and some local shopping!

Make a morning of it and support TWO great local events happening right next to each other!

Yard Sale: 8 AM–2 PM
Mechanicsburg Sunday Market: 10 AM–2 PM

See you this Sunday!

08/18/2026

🐥 New babies on the farm! 🐥

Our newest batch of broiler chicks arrived today and they’re settling in nicely under the heat lamp. In about 11 weeks, they’ll be ready to head to the freezer and become the delicious, farm-raised chicken our customers love!

Stay tuned for their journey! 🌱🐔

08/14/2026

This Week’s Market Special 🐖🐓🥚

Pre-order your farm favorites and save 10%!

Place your order before market day and we’ll have it delivered directly to the Mechanicsburg Sunday Market for you. It’s the best way to guarantee we have exactly what you’re looking for—and you’ll save 10% on your entire order!

Message us to place your preorder.
Order early, save 10%, and shop with confidence! 🌱