Please reach us at foxhillfarmms@gmail.com if you cannot find an answer to your question.
Regenerative agriculture is a system that focuses on regenerating soil health rather than degrading soil health. This approach means vibrant soil biology and the relationship between plants and microorganisms is paramount to successful growing. As a result, chemical inputs that destroy microbial life are avoided (herbicides, pesticides, fungicides, insecticides, artificial fertilizers, et cetera). Instead, the focus is on stewarding the natural symbiosis between plants and microbes to grow healthy plants with functional immune systems that are largely resistant to pests and disease.
The USDA defines free range eggs as those "produced by hens that are able to roam vertically and horizontally in indoor houses, and have access to fresh food and water, and continuous access to the outdoors during their laying cycle." Our hens are allowed to freely roam wherever they please on a thirty acre pasture, and consume whatever they encounter along the way, which is much different than the industry definition.
Pasture-finished beef is from animals finished entirely on pasture that are not fed supplemental grain as part of the finishing ration. Pasture-finished beef is synonymous with grass-finished beef, but is a more accurate descriptor as our animals eat a diverse diet of plants within our pastures besides just grass. It takes longer for a butcher animal to reach a level of fat deposition satisfactory for harvest on forage alone, but the end result is a product that tastes better and is healthier for the consumer and the environment. For cooking recommendations we recommend the following article: How to Cook Grassfed Meat - American Grassfed Association
We typically grow salad greens, lettuce, tomatoes (including many heirloom varieties), and Italian sweet peppers. Salad greens are usually grown year-round while the other products are grown seasonally.
Most commercial honey producers, and backyard hobbyists even, use chemicals in their beehives to control pests and disease. These chemicals invariably end up in the honey that people consume. Treatment-free beekeeping takes a different approach, and instead focuses on fostering a healthy hive environment for the bees which decreases the amount of disease and pest pressure that they encounter. This is accomplished through various practices like allowing them to build their own comb, leaving them enough honey for the winter, minimal hive interventions and disturbance, and not feeding sugar water. These techniques ultimately result in honey that is free of introduced chemicals by the beekeeper and is therefore healthier to consume.
Salad greens usually last 2-3 weeks from the day of harvest when properly refrigerated. This is longer than typical store-bought greens because our harvesting process involves quick chilling of the greens to seal in freshness. Also, because we sell locally, customers typically get their greens only a few days after harvest. Finally, our nutrition program allows our plants to build more complete proteins, carbohydrates, and lipids than conventional growers which further increases shelf life.
Eggs usually last between 30-45 days from the day of lay when properly refrigerated.
Yes. You can come to the farm to purchase our products. Please email foxhillfarmms@gmail.com for further details.