All of it, of course, is grass-fed, free-range, heritage, fresh, beautiful, natural, and sustainable.
Welcome to Wyebrook Farm, Honey Brook’s renowned farm, restaurant, and market on 360 acres. Whether you eat, purchase, or partake in its offerings, owners Dean and Emily Carlson have created an alluring destination to simply enjoy nature as it was intended, according to a Reading Eagle report by Courtney Diener-Stokes.
“We have a lot of folks that will come out and will shop in the market and have lunch and walk around the property,” said Market Manager Tara Dostalik.
Wyebrook Farm is featured first for its meats and on-site butcher, which serves up “grass-fed beef, pastured chicken, heritage pork, lamb and goat, in addition to free-range eggs,” though cheese comes in a close second.
“We have cheese from Doe Run, Valley Milkhouse, from Birchrun Hills,” Dostalik said. “I work with all of those local cheesemakers.”
And it all points to a central theme at Wyebrook Farm: “My main motivator is to educate people to eat locally and seasonally,” she said. “Eating the whole animal and knowing where your food comes from is very important to me and my family, the local economy, and our earth in general.”
Read more about Wyebrook Farm in the Reading Eagle here.