Farmasea

We are a small, farm raising pastured pork, chicken, beef, & eggs at the coast in Hampstead, NC.

06/24/2026

“When 💩 Happens!” 🤣🐷🍅

One of my pig pastures has turned into an accidental garden, and I’ve been enjoying every minute of it.

Right now, I have what looks like 500 volunteer tomato plants growing out there, along with several varieties of squash. Every time I walk by, I can’t help but laugh knowing my pigs are the ones who planted it all.

Twice a week, we pick up thousands of pounds of organic produce that would otherwise go to waste, and the pigs get it as a special treat. Apparently, they’ve been doing a little seed distribution service of their own. 😆

It’s a pretty good reminder that healthy soil, organic matter, and a little help from livestock can create some amazing things. What started as pig pasture is now looking more like a vegetable garden.

Talk about fertile ground! 🌱🐷🍅

06/21/2026

Wishing he was here to celebrate all the wins and hug me through the losses. Missing my dad today. Grateful for all the memories and the love. ❤️

06/10/2026

Getting our topsoil and mulch from Wilmington Compost Company this year has been such a breeze! We absolutely love working with them!Great products, great service, and great people to work with. Not to mention the best hats 😎

If you haven’t checked them out yet, you’re missing out! ✌️💪

06/09/2026

First, thank you.

The outpouring of love, prayers, messages, phone calls, hugs, and support since Saturday has meant more to me than I can adequately express. I am deeply grateful for every person who has checked in, reached out, and cared.

That said, I need to ask for your help.

Please help me keep my attention on the blessings rather than the trauma. Tell me you’re glad to see me. Talk to me about farming, animals, food, gardening, the weather, or whatever ordinary thing comes to mind.

As much as I understand that the questions come from a place of love and concern, I have found myself reliving Saturday’s events over and over again. While I appreciate everyone’s kindness, repeatedly revisiting the trauma is not where I need to be right now.

Many of you know that I recently marked the three-year anniversary of another traumatic event that changed my life. Over these three years, I have focused much of my energy on healing—physically, mentally, and emotionally. I didn’t talk about that journey very often because my focus was on getting better, and that commitment to healing continues today.

I was blessed to heal. I was blessed to keep my leg. And on Saturday, I was blessed once again.

If you’re looking for information about what occurred, please refer to the recent posts from the Wilmington Farmers Market.

I, along with many others, was beyond blessed to walk away from a situation that could have ended very differently. For that, I am incredibly grateful.

That is where I want my focus to remain.

Because ordinary is a gift.

Saturday could have become a horrific tragedy, but instead, we were given another day. We were protected. We are still here.

Let that be our focus. Let that be our intention. Let that be our mission—to love one another, look out for one another, and be grateful for every day we are given. ❤️‍🩹

You all are very important to me, and I look forward to seeing many of you this week at the markets. ✌️💓🫶

06/05/2026

Last Saturday, when I got home from , I was greeted with a pretty incredible surprise—my uncle gifted me the sausage stuffer from his butcher shop, along with his three-phase knife sharpener and another sharpening tool he used throughout his career.

One of my favorite parts of this story is that the sausage stuffer is 50 years old. My uncle paid just $75 for it when he was building his butcher shop, and after five decades it’s still ready to make sausage. It has processed thousands of pounds of meat over the years, and now it has found its way to my farm.

My uncle started in the grocery business at just 17 years old, bagging groceries at Shop & Save. Before long, he moved into produce and then into the meat department, where he apprenticed under an old-school butcher and learned the trade from the ground up. By 19, he was cutting meat for A&P and earned the job by breaking down an entire side of beef during his interview.

After serving in the military, he returned to the meat industry and spent decades working in butcher shops, grocery stores, processing plants, and eventually with USDA food safety inspection. Along the way, he built his own butcher shop, processed animals for local farmers, and made everything from prosciutto to salami.

As a kid, I watched many animals get broken down by family members. Back then, it was simply a way of life. Looking back, I realize I was witnessing skills and knowledge that fewer and fewer people possess today.

To most people, these are just old pieces of equipment. To me, they’re a connection to generations of butchers, farmers, and craftsmen who took pride in their work.

I can’t wait to learn some of the recipes he’s spent a lifetime perfecting and continue carrying on the knowledge he’s so generously shared with me.

I’m honored to have a small piece of that history sitting in my farm store today. ❤️🥩🐄

P.S. My great uncle owned an Italian delicatessen. I remember looking up at all the various air-dried sausages and cured meats!

05/08/2026

Happy Friday everyone! ☀️
Hope you all had a wonderful week!

After weeks of watching the forecast and praying for rain… yesterday finally delivered 🌧️🙌
Needless to say, I was a little excited 😅

Thought I’d share this video for a laugh — and because this rain was truly a blessing for the farm 💚🌱🐄

05/05/2026

April kept us on our toes… and then some.

We spent most of the month battling drought, watching the forecast like hawks, and putting seed in the ground—whether we liked the odds or not.

In between that, we brought beef home from the processor and rolled straight into our first chicken processing of 2026…

…and somewhere in the middle of it all, we had sows farrowing and welcomed a new piglets 🐖✨

We also started truly utilizing our walk-in freezer which has been AMAZING 💕

At the same time, we’ve been pushing hard to finish up the exterior of our farm store… all while working behind the scenes on a pretty big expansion project.

It’s been a lot.

So truly—thank you for your patience. And thank you even more for showing up the way you do every time we restock. It never goes unnoticed 🤍

You’re the reason we keep pushing, even when it feels a little crazy.

Maybe one day this will all be “done”… and I’ll just be out here feeding chickens and collecting eggs 😜

— Farmasea RX

05/03/2026

Click the link through Paradise Flower Farm to join! 💗

04/14/2026

This week, a hot new pork cut enters the farmers market: Pork Shoulder Steaks 🥩🔥

Here’s our simple way to prepare them:

Preheat your oven to 350°F.

Pat the steaks dry and season both sides with olive oil, salt, pepper, and some chopped garlic. If you’ve got the time, let them sit out for 30 mins before cooking.

Heat a cast iron skillet on medium-high with a splash of olive oil.

Sear for 2-3 minutes per side until you’ve got a nice brown crust.

Pull the pan off the heat, give the steaks a dash of Worcestershire (optional), and scatter some fresh herbs like parsley and rosemary over top.

Slide it into the oven and cook until they hit about 145°F in the center.

Let them rest under foil for a few minutes, then serve.

➡️ Order pork steaks or our classic pork chops at https://app.barn2door.com/farmasearx/all/e0KPO for pickup at the Hampstead Farmers Market (Thurs 4-7), Wilmington Farmers Market at Tidal Creek(Sat 8am-1pm), or at our farm in Hampstead 🐖.

Address

Hampstead, NC
28443

Website

https://www.farmasearx.com/, https://app.barn2door.com/farmasearx/all

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