Tour de Farm is this Sunday! Come see us.

We teamed up with Edible Northeast Florida to raffle off one of our Thanksgiving turkeys! Check them out on Facebook and Instagram for more details. (Did you see that? They PUT US ON THE COVER!) Don’t delay, the raffle winner will be chosen Friday, November 13 at noon.


Anyways – Tour de Farm is Sunday. 12-5 at 7086 CR-16A, St Augustine, Florida 32092. Visit Slow Food First Coast to reserve a car pass and map out your Tour.


If you don’t win the free turkey, don’t fret! We’ll have a limited number for sale on Sunday at Tour de Farm. These turkeys are 14-23 lbs, priced $100-125. They are packaged whole and frozen, ready to go in your freezer until you’re ready to thaw for your holiday supper. Email us at to reserve one!

See you all on Sunday!

2015 Broiler Chicken CSA Shares Available NOW!

The first chicks have just arrived…


We’re thrilled to be offering our second Broiler Chicken CSA season this year!

We got great response in our first year, and the positive feedback on our chickens has encouraged us to double our production! We are raising Red Rangers again; these birds take almost twice as long to grow out as conventional broiler chickens, and they spend that extra time foraging for grass and bugs: this means healthier birds and better meat. You can see evidence of this in the long, lean muscle fibers, rich yellow fat and delicious organ meats.  Additionally, we will continue using high quality Non-GMO verified feed, this time from Resaca Sun in Georgia. This means, for the first time, we’re getting chicks and feed “locally” – each still 450 miles away, but from the Southeast! We’re excited make this small step towards sustainability.

Broiler Chicken CSA:

Whole chickens, averaging 3.5-4 pounds, will be packaged freezer-ready with organ meats; livers and feet will be sold separately.  

Harvest will take place at the end of each month, December 2015 – May 2016, with pickup of fresh chickens to take place on the following day. Exact dates will be set at the beginning of each month. Pickups will be arranged at the farm, at our home in St Augustine, at the KYV Farmstand, and at Native Sun Natural Foods on Baymeadows.

Full CSA share will include:

4 chickens each month, 24 total. Reserve your share with a deposit of $120, or $5 per chicken. The balance of $50 will be due at each pickup, for a total CSA share cost of $420, or $17.50 per chicken.

Half CSA share will include:

2 chickens each month, 12 total. Reserve your half share with a deposit of $60, or $5 per chicken. The balance of $30 will be due at each pickup, for a total CSA share cost of $240, or $20 per chicken.

Joining our Broiler CSA not only gives us a leg up for the season financially, it is an easy way for you to commit to eating healthier, more sustainable meats. When you receive your fresh birds each month, they’ll be packaged whole with the heart and gizzard. You can stash them in the freezer for easy roasting, or butcher them to suit your monthly meal plans. I typically roast them whole using the Zuni Café method, and once the meat is gone, send everything left to the stock pot for a long slow simmer. The resulting stock is unmatched – mineral rich and full of flavor, it extends the goodness of the chicken into my grains, legumes and soups. A typical 3.5-4 pound chicken will provide at least 2 hearty meals for Nick and I, and a gallon of stock – a lot of nutrition from a humble chicken.

Red Ranger broiler

In a time and marketplace where is can be difficult to know what your being sold, you can be confident with our Broiler CSA that your food dollars are going exactly where you think they are.

To sign up, contact Katie at

Send deposit payments through the mail or by PayPal. Checks can be mailed to 239 N Whitney Street, St Augustine, FL 32084. We will send invoices for PayPal payments; $5 fee will apply.


Tour de Farm is November 15!

WebCome see us, the chickens, and our Thanksgiving turkeys!

We will have a small number of Thanksgiving turkeys for sale at Tour de Farm. These birds will be frozen and will need to remain so until you’re ready to prepare your Thanksgiving feast. If you plan to make Tour stops after us, please come prepared to keep your bird frozen solid until you can get it back in the freezer.

Under 20 lbs $100

20-24 lbs: $125

Over 25 lbs. $150

A few reminders for visitors:

Wear pants and sturdy shoes, and a sun hat helps too. Bring water, and a cooler for any farm goodies you collect along the way.

We are a working farm, not a petting zoo. Biosecurity is a big concern for us. Our pasture grass is home to and food for our chickens and turkeys, and we must insist that it stay clean and free of pathogens from off the farm. Please mind the perimeters, clean your shoes between farm visits, and do not try to approach the animals. Thank you for helping us keep our flocks healthy!




InstagramCapture_b1f42a46-e11e-4fef-8f2d-c10141b45bbb“In his view, we were already a success, because we were doing something hard and it was something that mattered to us. You don’t measure things like that with words like success or failure, he said. Satisfaction comes from trying hard things and then going on to the next hard thing, regardless of the outcome. What mattered was whether or not you were moving in a direction you thought was right.” – Kristen Kimball, The Dirty Life: On Farming, Food and Love

We haven’t felt like much of a success lately.

It’s been a tough couple of months on the ground. The heat this summer was especially oppressive, and the mighty rains of August and September made the farm a swampy mess. The birds and Nick alike were worn ragged by the heat exhaustion, the constant standing water, the bugs. Our pickup truck tried to give up the ghost. My off-farm job needed a little more of me than normal. Egg counts dropped as the laying hens started their first molt. A herd of rowdy pigs from the farm next door rooted up a fresh patch of pasture every night, so the demanding job of moving chicken coops became harder. The new laying hens we ordered to reinforce the flock came in the mail, 100% dead. Egg numbers continued to drop, and we began finding the pasture a puffball of feathers nearly every morning, birds decapitated and left dead in their coops. Our first batch of the broilers for the new season arrived, this time two-thirds dead. It seems that all of our hatchery’s shipments into northeast Florida that day were doomed, somehow affected by heat or cold in shipment, maybe mishandled. With “hatching our own birds” on the “maybe in ten years” list of plans, we added the scary proposition of not being able to get the season’s worth of live chicks through the Jacksonville airport to our list of worries. Hard thing after hard thing after hard thing. Having just passed the two year point, it was defeating to assess our situation, to look at these setbacks, to consider that this was our off-season. Ha! “Off-season.”

As we turned the corner into fall, we focused our attention to planning for the new season ahead. The turkeys continued to grow nicely. The hatchery replaced the lost flock of layers, and they made it through brooder stage and survived their first few weeks out on pasture. The lost broilers were refunded, and we’ve been able to talk with some of other north Florida farmers about other options for getting our birds here safely. We’ve been setting traps and working with our fellow farmers at KYV Farm to pin down the predator issue and find a solution before too many more birds are lost. Whether it’s birds of prey, wild critters, or the neighborhood pigs, we’re figuring out how to protect the chickens and adjusting our budgets for the loss. Reservations for turkeys and broiler chickens are rolling in, welcome cash flow after the lean summer months. We finally bought a truck that can haul all of our feed. We finished a draft lease for the piece of property we’d like to move to, and got it sent off to the land owners for their review. My parents came for a visit, and we got to take them there and share our vision. The plans are starting to flesh out on paper too, making it all seem a little more realistic. We’re bolstered by a community of farmers who, rather than judging our failures, lift us up and offer solutions. New people take interest in our work and our story, who don’t see us as the mad chicken farmers we sometimes feel, but instead tell us that we seem to have our priorities straight. Friends make us dinner and bring us local, small batch gin. All reminders that we are, indeed, moving in the right direction.

We talk a lot about what will mean success or failure for this farm, for us. We wonder whether we’re making the best decisions for the animals, for the business, for our own bodies and minds. Should we have ordered more birds? Why haven’t we started other enterprises yet? Can we manage this harvest schedule? Are we nuts?  The answers to questions like these are elusive and always changing. What doesn’t change is how much it matters to us, and that we find real satisfaction in the hard work. Now, to keep it up.








Introducing, our new egg washer:

For two years, we have washed every single egg by hand. At our peak, that was something like 150 dozen in a week. Nick does almost all of the washing – I did at the beginning, but when carpal tunnel syndrome set in and prevented me from sleeping through the night, Nick took over. It’s as tedious and as time consuming as you can imagine. Egg after egg, episode after episode of whatever Netflix show, for 10-15 hours a week.

I’m often asked why we bother wash them at all. It is true that fresh eggs will keep unwashed and unrefrigerated for a couple of weeks. And, some say, if the chickens are kept the way they should be, on a small farm with caring farmers, the eggs will be clean already, with the intact cuticle protecting the precious goods inside. Why, that’s how the Europeans do it…

My response to this: poop. Anyone who keeps chickens will tell you that there is a lot of poop involved. And chickens are not particularly concerned with it. They leave it wherever they go – in the pasture, thankfully, but also in the coops, in the nest boxes, even in their waterers and feeders. There are practices and equipment to help us deal with it – we move the coops and fences around the pasture, and have ways to prevent them from roosting on the waterers, and as we work towards getting our own farm and making more capital investments, we’ll make it so the birds can’t sleep in the nests, and get roll-away nests so the eggs stay clean. Until then, we know that our eggs are exposed to chicken poop, and we know that chicken poop carries salmonella. So, we wash all of our eggs to ensure that we don’t send any of it into anyone’s home. Even though all of our eggs are distributed within the week they were laid, we are confident that they will last at least a month in the fridge. We’re proud of the high quality eggs our farm is producing – it’s important to us to consistently present and preserve that quality for our customers.

Thus, the long awaited egg washer. We’ve been anticipating this purchase for a while – we researched all the options, considering what would be the best machine not just now, but as the farm grows. We landed on the Gibson Ridge Farm Egg Washer, made by a small farm in Ohio who designed it after a simple egg washer from the 1950′s . It’s a relatively small machine that we can use now and in the certified egg-washing facility we hope to build. Using just a small amount of hot water and big soft brush, it is gentle and effective. Time will tell whether it was worth the price, but this week’s eggs took about a third of the time to wash…that works for us.



Farmers Market Schedule

We are excited to announce that we are now attending farmers markets weekly!

WP_20150502_002Old City Farmers Market at the St. Augustine Amphitheater:

1st & 3rd Saturdays, 8:30am-12:30pm

Riverside Arts Market in Jacksonville:

2nd, 4th & 5th Saturdays, 10am-4pm

Come early to make sure you get some of our fresh, pastured Non-GMO eggs. Check our Facebook page for cancellations.


We’ve arranged with our friends at Cognito Farm to attend these markets on alternating weeks, so if you miss one of us, the other will be there with eggs for you! We’re grateful for the opportunity to work with other small farms in the area who share our dedication to healthy animals and land, quality Non-GMO feed, and transparent, honest farming.

See you soon!

Summer CSA Season Available Now!

Sign up now for our Summer CSA Season to get in on 6 months of the freshest, tastiest, most healthful eggs in St. Augustine!


Choose between weekly or biweekly pickup to get the eggs you need between May and October:

Full Share: Weekly pickup, 26 dozen, $156

Half Share: Biweekly pickup, 13 dozen, $78

Pickup available at the farm, at our home in St. Augustine, at the KYV Farmstand in Switzerland. We’re also working to confirm additional pickups in both downtown St. Augustine and Jacksonville.

Contact Katie today to reserve your share!

One Year Later

So, it’s officially been a year since we’ve updated the website. Shameful, I know.

A lot has happened in that time: we’ve completed two CSA seasons, raised a new flock of laying hens and said goodbye to the old ones, harvested our second batch of turkeys, introduced our first broiler chicken CSA…not to mention running off to get married!

This year has been the most difficult we’ve faced yet as new farmers. As our old flock aged, we limped through the year with minimal egg production (read: minimal revenue) while we waited for our new flock to become productive. When our new flock was ready to lay, we dealt with a scary outbreak of fowl pox that threatened to be ruinous; thankfully, the birds were healthy and largely unaffected. We took on the challenge of offering a meat CSA for our broiler chickens, committing to provide members with fresh chickens every month for a 6 month season…no small task between just the two of us. On top of it all, we had a big decision to make: what next?

We’ve known since we started that our time at KYV Farm was limited, as the land is leased. And the lease ends this year.  We’ve considered every possible scenario: joining in to purchase the land, continuing to lease if KYV purchases the land, finding other land to lease, buying land elsewhere, shutting it all down…as I said, every possible scenario. The insecurity of our situation weighs heavily on our hearts and minds, as well as on the farm itself. The lack of secure land tenure has limited our investment in the growth of the farm – permanent infrastructure that could save labor and allow for an expanded market has been out of the question. We managed to grow despite this, but it has felt like a year of stalling. We’re done with stalling.

We know for sure that we’re not interested in shutting it all down. We’re pretty sure that we’re not going to continue to farm at KYV – while we hope KYV is able to purchase the property and continue to farm there, it’s not exactly suited to chicken farming, and in a high-development area like NW St. Johns County, it’s pricey. We’ve talked to a few people with small holdings they would let us use, but that feels like wasting time and money.

We want to buy a farm. We think we know which one. It feels like it was meant just for us, and we’re deep in the midst of making it happen. We’re really excited to share everything about as soon as the deal is done. Cross your fingers for us.






Tour de Farm this Sunday, April 13!

We’re thrilled to be on the tour this year! We’ll have our broiler chickens and stewing hens for sale, as well as eggs from our new farm partner, Eden Farm.

Come by between 12-5 to see the Ruffled Feathers and KYV Farm. In addition to the farm tour, we’ll have The Floridian, Café Atlantico, FCTC’s Culinary Arts Department, Alex’s Russian Bakery, Minorcan Datil Pepper Products and Terk’s Acres Goat Farm onsite with goodies to taste and buy.

Please remember to wear sturdy shoes, and bring cash for purchases.

See you Sunday!