Get your tickets to our Farm Dinner Series now!
We raise our poultry on pasture. We house our flocks in moveable pens, which are portable shelters that allow the flock to be transported to new pasture daily. We supplement their free-range diet with organic feed. We have a policy to never use hormones and antibiotics. Small-scale, pastured poultry farming creates a sanitary and low-density environment in which pathogens do not flourish. Free-range poultry has a remarkably better taste than their factory raised counterparts. Exercise, socialization, high quality feeds, and a stress-free environment are important components that contribute directly to the taste and nutritional value of our poultry products. Since we raise chickens in small batches, we can ensure that every bird is healthy and processed in a humane manner. We comply with animal welfare standards....Read More
We grow seasonal mixed vegetables for direct sale. We grow our vegetables using sustainable, organic methods without the use of chemical fertilizer, pesticide or other amendments. Our focus is on promoting soil health to produce the highest quality vegetables. We cultivate soil health through the incorporation of compost, crop rotation, cover cropping, green manures and integration of our poultry flock. We grow a variety of roots, greens, tomatoes, peppers, melons, squash, herbs, flowers and several other specialty crops. ...Read More
Gourmet mushrooms are not only delicious, but they have numerous associated health benefits. The major health benefits of consuming mushrooms comes from the presence of immune system enhancing compounds, high levels of antioxidants, and a low calorie to protein ratio. During the winter, when less time is spent outdoors in the waning sunlight, mushrooms are an excellent source of vitamin D to replenish and nourish the body. Not only are mushrooms integral to ecological and personal health, they serve to complete many of the nutrient cycles on the farm. We cultivate shiitake, oyster, and king stropharia. We cultivate shiitakes on inoculated oak logs. Oyster mushrooms are grown on wheat straw. King stropharia cultivation takes place on inoculated wood chips. We plan to add other varieties such as maitake, reishi and hopefully portabella. Some of these varieties will take a full year to establish before fruiting, so make sure to contact us early with requests and to check back periodically for updates. ...Read More
Fall Farm Dinners The Old Milburnie Farm team is launching a 8-week dinner series this September and we would love to have you out to the farm to join us! With the help of other local growers, producers and community members, we will host these bi-monthly dinners alongside Beaver Dam Lake here at Old Milburnie Farm and will showcase a different Raleigh chef at each dinner. The dinners will feature OMF produce and the land it was grown on as well as other products from the surrounding area. 10% of the proceeds from each dinner will go to supporting a local charity. The goal of these dinners is to promote and celebrate local food, the land it’s grown on, and the talented chefs that can bring the products to their fullest potential all while raising money for a good cause. The Details Each dinner will seat 40 people. The dinner will include a one-hour cocktail hour with passed appetizers and a 4-course meal with beverage pairings. The dinners will be held bi-monthly on Sunday evenings starting on September 20. The cost per seat is $110. Calendar September 20th – Chefs Drew Maykuth and Emi Lopez from Stanbury Restaurant in Raleigh. October 4 – Chef James Edwards from Raleigh City Farm and Chef Charlotte Coman. October 18 – Chef Teddy Klopf from Provenance, the new restaurant opening in Skyhouse. November 1 – Chef Josh Young from Humble Pie and Chef Danielle Centeno from Escazu. For tickets visit our shop. photos by Carly...Read More
We raise our poultry on pasture. We house...
We grow seasonal mixed vegetables for...
Gourmet mushrooms are not only delicious,...
Fall Farm Dinners The Old Milburnie Farm...