Winter Stock Up! Reserve Your End of the Season Chickens Now.....

Our pasture will become dormant in the coming weeks and we'll let it rest until the first flush of spring next year when the chirping of our broiler chicks will be heard again. We have our final flocks out on pasture now.
Many of you have asked, "Where can we get your chickens in the winter?" The answer is, your own freezer!
Our 2012 Winter Stock Up Program begins next month.
How it works:
Reserve up to 5 chickens for the winter.  You can select a preference for White or Red broilers and we'll do our best to accomodate. Select your pick-up date and location:
  • Greenport Farmers Market - 9 am to 1 pm
    • Saturday, October 6th
    • Saturday, October 13th (Final market of the season!)
  • Browder's Birds at Charnews Farm, 3005 Youngs Ave, Southold - 9 am to 11 am
    • Saturday, October 20th
    • Saturday, October 27th
  • Westhampton Beach Farmers Market, 9 am to 1 pm
    • Saturday, October 6th
    • Saturday, October 13th
    • Saturday, October 20th
All White Broilers are offered at $6.50/lb and Red Broilers at $7.00/lb.
Most of our white broilers will range in size from 4 to 6 lbs and are trending toward the larger size; our Red Broilers will run slightly smaller. All chickens will be frozen and payment will be made at pickup -- cash and checks only please.
After that, any reservations will be taken on a first come, first served basis until we sell out. Please email your reservation to
We'll do our very best to provide each of our customers with as many chickens as requested, but please understand that we have limited quantities.
We'd like to take a moment to say thanks to all of you for making this such a rewarding season. Your smiling faces, your words of encouragement and your appreciation of what goes into growing certified organic, pasture raised chickens sustains us on those long and grinding days. Your support means more to us than you'll know. We do our very best to provide you and your family healthy, humanely treated and delicious chickens and we hope you've enjoyed them.
All the best,
Chris and Holly