Freedom Lane Farms

04/08/2026

Chicken Update — This Is It!

We’re over 50% sold out on our chicken for the year.

Here’s exactly where things stand:

• Mid-May — ❌SOLD OUT❌
• Early July — ❌SOLD OUT❌
• Mid-August — about 1/3 gone
• Early October — about 1/3 gone

Every year, we have people reach out too late hoping we have “just a little extra.”

We don’t.

What many people don’t see is that this season started months ago. The number of meat birds we raise isn’t random—it’s planned, ordered, and prepared for well in advance. Feed, space, processing… all of it is accounted for long before the first chick arrives.

There isn’t room to add more at the last minute. There isn’t a backup supply.

We raise a limited number on purpose—so they’re actually given the care, space, and conditions we believe in. That means a better product, but it also means a firm limit.

And we’re getting close to it.

Once these batches are full, we are done until next year. No extras. No last-minute additions.

If you’ve been thinking about it, this is your moment to decide.

Contact us to reserve your meat order today!

04/08/2026

Not all meat is created equal.

But that’s not even the real conversation.

The real conversation is this:
Not all animals are raised the same way.

There are two completely different systems.

One is built for efficiency.
Scale.
Output.

The other is built around the life the animal actually gets to live.

And those two things do not produce the same result.

On our farm, it looks like:
animals with space to move
fresh air every single day
the ability to do what they’re naturally meant to do

Not because it’s trendy.
Not because it sells better.

Because it’s the standard we’re willing to stand behind.

It’s slower.
It’s harder.
And it doesn’t fit neatly into a mass-production model.

But it means the animals live a completely different life.

And here’s the part that matters—

When you support a small farm,
you’re not just buying better quality meat.

You’re choosing to support a completely different standard of care.

A different kind of life for those animals.

This isn’t about telling anyone what to eat.

It’s about understanding that when you choose where your food comes from—you’re choosing the system behind it.

And once you really see the difference between those systems…it’s hard to unsee it.

03/31/2026

For a long time, I’ve kept two parts of my life pretty separate.

My professional career—and our farm.

But over the past couple years, I’ve realized they’re not separate at all.

Building a small farm from the ground up has taught me more about operations, supply chains, customer relationships, and resilience than any traditional role ever could.

And it’s opened my eyes to something bigger:

How hard it is for small, local farmers to consistently reach customers—even when they’re producing incredible food.

Last week made that very real for us.

We had a large number of eggs ready, and a gap we needed to fill before placing our next feed order.

One of our customers stepped in, shared it with her network, and helped move 30 dozen eggs in a short amount of time.

That single moment made it possible for us to fill our next feed order without a financial burden.

That’s how direct this really is.

When you buy from a small farm, your money doesn’t pass through layers of systems—it goes straight into feed, care for the animals, and the day-to-day work that keeps everything going.

And if there’s anything left, it gets reinvested right back into the farm.

At the same time, you’re getting something different.

Our chickens are pasture raised, with access to forage, bugs, and open space. They’re supplemented with non-GMO feed, and our eggs are unwashed to preserve their natural protective bloom. In many cases, they’re in our customers’ hands within 24 hours.

It’s a completely different system than what most people are used to.

But the biggest difference isn’t just the product—it’s the connection.

Because without that connection, small farms don’t survive.

Social media has helped us build that bridge, but it’s also made us realize how fragile it can be.

So I’m starting to share more of what we’re learning along the way—not as a pitch, but as a real look into what it takes to build something like this, and why it matters more than most people realize.

03/28/2026

What actually happens when you buy from a local farm?

Last week, a customer reached out because she knew we had a lot of eggs ready to go.

She shared it with a few people… and just like that, she helped us move 30 dozen eggs.

That one simple act helped us place our next feed order without a financial burden.

That’s how direct this really is.

When you support a small farm, your money doesn’t go through a bunch of middlemen. It goes straight into caring for the animals, buying feed, keeping things running, and slowly improving the farm so we can keep doing this long-term.

And yes—the food itself is different.

Our chickens are pasture raised. They roam, forage, and are supplemented with non-GMO feed. Our eggs are unwashed (which keeps their natural protective bloom intact) and can be in your hands as quickly as 24 hours after they are laid.

Not weeks old like what you typically find at the store.

But honestly, the biggest difference isn’t just the food.

It’s the connection.

There’s this idea that buying local is “too expensive”… and sometimes it can cost a little more upfront.

But what that money supports is something you can actually see:
a family, a farm, and a way of raising food that’s transparent and close to home.

And that matters.

We’re incredibly grateful for every single person who chooses to support what we’re building here. It truly makes a difference—more than most people realize. 🤍

03/24/2026

In 2022, my husband and I made a decision that completely changed the trajectory of our lives.

We left metro Detroit and moved to the country, buying a piece of property that was, quite literally, a blank slate.

Within a month, we broke ground on what would become our small farm.

At the time, we didn’t have some perfectly mapped-out business plan. What we had was a growing desire to understand our food—where it came from, how it was raised—and to take more ownership over that part of our lives.

So we started building.

The first couple of years were focused on learning and laying a foundation. We planted a one-acre fenced garden, started an orchard, and raised our first chicks into egg-laying hens. We even launched a small CSA, figuring things out as we went.

By year three, things began to expand. More chickens (thanks to growing demand), our first turkeys, and even a lavender field.

Year four pushed us further. We grew our laying flock again, added more turkeys, and raised a couple hundred meat chickens for a small group of families.

Now, heading into our fifth season, we’re continuing to build on that—growing our egg, chicken, and turkey offerings while refining everything we’ve learned along the way.

It’s been a tremendous amount of work.

When we started, there was no infrastructure beyond the house. Everything—coops, fencing, systems—has been built piece by piece, often through trial, error, and a lot of research.

But somewhere along the way, this became about more than just our own food.

It became about contributing to something bigger.

Because raising high-quality food is only part of the equation—the other part is connection. Connecting people to where their food comes from. Connecting communities to the farmers right in their own backyard.

Every dozen eggs, every bird raised—it all matters more than people realize. It directly supports a family, a farm, and a way of life that’s becoming harder to sustain.

In a world where our food systems stretch across the globe, there’s something powerful about keeping things local. About knowing your farmer. About supporting your neighbors.

This is something I’ll be sharing more about here—the reality of building a small farm from the ground up, what’s working, what’s not, and what we’re learning along the way.

If you’ve ever thought about where your food comes from—or why it matters—I’m glad you’re here.

03/24/2026

If you’ve been following along in our farming journey, you know we are deeply focused on providing the highest quality food to our community that we possibly can.

This year, we’re opening up our meat chickens to a broader audience—offering high-quality, locally raised chicken that we truly believe is some of the best you’ll ever have (I’m not being biased 😄).

We do things a little differently than the grocery store.

We don’t keep chicken in stock—instead, we raise our meat chickens to order.

Here’s how it works:
• You reserve your chickens ahead of time
• We raise them right here on our farm
• They are processed and packaged for you
• You pick up and stock your freezer

Our 2026 pickup dates:
🐔 Early July
🐔 Mid August
🐔 Early October

It’s simple—just a little different.

The 2026 price list is below. Send us a message with any questions or to reserve your chickens!

03/18/2026

Our girls have been busy, and we have a large batch of beautifully colored, pasture-raised, unwashed eggs ready for new homes. These are the same eggs we feed our own family—fed a non-GMO diet with those rich yolks and strong shells you can feel good about.

$5/dozen

Pickup options:
• At the farm in Swartz Creek
• Rochester Hills (Thursday’s)
• Warren (Monday–Wednesday)

If you’ve been thinking about stocking up in preparation for the Easter holiday, now is a great time—we have plenty available right now, but they won’t last long!

02/22/2026

02/13/2026

Winter has a way of stretching itself thin across the sky in Michigan. Gray upon gray. Cold that seeps through chore gloves. Snowbanks that grow like quiet white fences along every drive. Roads that demand patience. Forecasts we study like scripture.

It can feel endless.

On the farm, winter is the hardest season. Every task takes more time, more muscle, more layers, more thought. Water freezes. Gates stick. Equipment groans. Even simple chores ask for strategy. Nothing is casual in February.

And yet, this is also the only season that insists we rest.

The early sunsets herd us indoors. The deep cold nudges us toward sleep. It is the pause between heartbeats. The time when farmers sharpen pencils, sketch plans, order seeds, repair what broke, and quietly imagine what could be. By the time January rolls around, we are already building spring in our minds.

This morning, though, winter softened.

A wide, glowing sunrise. Blue sky instead of steel. Snow sparkling like it remembered how to celebrate. It felt like a whisper: You’re in the final stretch.

Soon there will be buds where there are branches. Green where there is white. Calves kicking, chicks peeping, soil turning. Life rehearsing its comeback.

Until then, I will take these bright, cold mornings and let the sunlight bounce off the snow like tiny promises.

And with 40s and 50s in the forecast, we can almost hear spring clearing its throat.

02/08/2026

A totally Free guide connecting Michigan homesteaders with the resources they need. Local Meat Processors • Hatcheries • Feed Suppliers • Educational Events • Equipment Rentals • and More! Join to access the full directory - new additions every week!

01/31/2026

I know it’s early, but we are raising a *limited* batch of pasture raised Thanksgiving turkeys this year and don’t want you to miss out on the chance to get one.

Our turkeys are beautiful and well cared for. Last year’s was most moist and tender turkey weve ever eaten for the holiday.

Comment below or send a DM if you want on the list!

01/28/2026

Homemade pasta night. Real ingredients, real food, on purpose.

No shortcuts, no extras. Just a conscious choice to make dinner from scratch and keep our food honest.