Sometimes when everyone else is zigging, you’ve just got to zag. We’ve done this a few times in our business, but probably never as dramatically as we did last week when we shared about how we won’t be raising any more organic broiler chickens next...
Before he took the plunge and decided he was going to become an organic farmer, Greg would often talk about farming in “someday” sort of terms. Midway through his PhD program, he eventually realized that life’s just too short to NOT be doing the...
People often ask us about predators on the farm. Especially when they realize we don’t keep our animals in barns and they see our piglets roaming the pastures and the laying hens searching for bugs beneath the snow. The truth is, I’m not exactly sure how...
While we’ve surely had a lot of success here at Stonecrop, not all of our plans have turned out exactly as we would have liked. The story of our geese captures one of our very first epic farm flops. Before we bought our farm, Greg learned that geese can be...
This weekend we’ll be bringing lots of cuts of pork and stewing hens to the Brighton Market in Rochester, NY. We’ll have smoked bacon, ham steaks, deli ham, hocks, chops, Italian sausage, breakfast sausage, should roasts and more. And as always,...
We often have people ask us why our chicken tastes so much better than the stuff from the grocery store. After helping Greg raise chickens for the past 3 years I finally have the answers. The process starts off with Greg’s careful planning. Before he was a...
