Tell me a fun fact about yourself or your business.
Our sheep are hair sheep not wool sheep.
This means that they shed and their meat has a milder flavor.
Do you or your children name the animals? Please give examples.
We name the animals. Naming makes you care for things on a different level.
• Sweet Pig – pregnant red pig. She’s due the second week of May or sooner! She will be giving birth to the first set of piglets on the farm.
• Cowie – male Holstein cow cross
• Chocolate and Cocoa – mother-daughter pair of lambs
• El Guapito – ram. His father was El Guapo
How long have you been in business?
We’ve been a commercial business since 2011. At the start, we were raising chickens in Portsmouth. This farm location has been active since 2017.
We lived in Hampton Roads before receiving orders to go to San Diego. Both of us were raised in Chesapeake; both of our families still live in the Hampton Roads area albeit scattered between the “Seven Cities” and Isle of Wight County. We found the property for sale on the internet by a former lottery winner and we won the lottery with this place! Everything we need is on Babbtown.
Describe an average day for you.
Being a farmer isn’t a job, it’s our life; something will happen every day. We put in 16 hour days sometimes. Our typical schedule is to get the animals fed by 7:00, do some chores, homeschool our children, feed and water the animals, make any necessary repairs or maintenance, move the animals to a new grazing spot, and do any other tasks that need to get done. It’s a 24-hour job! At the moment, we have about 200 egg-laying chickens, 220 meat chickens, 20 pigs, 13 sheep, and one cow. The animals’ grazing locations are switched daily to allow the natural environment to replenish. We’re doing everything we can to benefit the animals, the land, and us – not trying to fight nature.
How many work your farm?
Our children help with small tasks such as feeding the animals. We have one regular farm helper and a small team to help us process the chickens here on the farm. Both of our families still live in the 757 and help out every now and then (mostly by watching the kids). Multi-generational involvement is what makes farms work.
When did you decide to become a rancher? How did you get started or inspired?
God was and is calling for us to farm. We started small, raising chickens for meat for ourselves and found that our health improved from eating them. The business gradually expanded and we continued to hear how our products nourished people and improved their health. Our operations were suspended while we were while stationed with the military in California yet we learned more about marketing and brought those skills back with us to Virginia and Rehoboth Farm.
What is your favorite plant/animal/food you raise?
We prefer pigs but the kids like the other animals. What kinds of products do you have, by season? Are products available year-round? We offer eggs, pork, and lamb year-round. Chicken/poultry stops in October. We receive and butcher chickens every four weeks. Beef is currently not available since we only have one cow right now. The animals eat grass, non-GMO grains, and garden vegetables throughout the year.
Do you use medications or antibodies?
We allow nature to be wild. Our farm operates under the model of preventative maintenance. Nutrient rotation from regularly moving grazing spots, plus the administration of a special kelp mineral, boosts our animals’ immune systems and prevents parasites from becoming an issue on our farm. We haven’t had any animals get sick from outside conditions. All of our products are non-GMO plus antibiotic and hormone-free. “being and farming as transparently as possible”
Where are your products sold? Ex. Wholesale, restaurants, specialty markets, grocery stores, farmers’ markets, small-scale/just by you, etc.?
We participate in the East Beach Farmers’ Market in Virginia Beach and the Spring Market at Refined Relics. Otherwise, we sell our products online and in our farm store. From December to March, we deliver meat to the local 757 area.
What’s next for you? Seasonal produce or catches or shift in product availability? New store? Expansion (including online)?
We work with a lot of local partners. We get five piglets from a local, Suffolk woman every five weeks. The egg-laying hens are replaced every two years, as is the commercial standard. Our pigs are sent to the butcher every 3 to 5 months; the sheep are processed once a year since they take longer to mature. We seasonally offer 10 to 16 pound turkeys in November for Thanksgiving – we also have instructional classes on how to butcher and process turkeys around the same time.
We’re looking to butcher, sell, or trade our rams and increase the number of lambs in our flock. There is a mobile lamb and goat meat processing unit we are looking to lease from Virginia State University in the soon future. Another goal of ours is to acquire more land to lease and expand the farm another 10 to 20 acres. We currently participate in two local markets though we are seeking to switch to just doing home deliveries and on-farm sales in the future. The farm store gets at least four visits a week.
We offer monthly workshops for individuals and families to learn farming skills like poultry processing or gardening. Our store is open
from 9am to 5pm Monday through Saturday by appointment. We also participate in the Homegrown by Heroes program because Josh was a mechanic with the military before he began working on the farm. We received a $5,000 grant from it last year to buy chicken processing equipment.
What is the name of your butcher partner in NC? How long have you been partnered with them? Same questions for Garage Brewery.
We have processed pork, beef, and lamb at Acres Station Meat Farm since 2019. The seasonal partnership with Garage Brewery began in 2019 also. The Brewery gives us their excess grains for us to feed our animals.
Do you permit people to visit your farm? When?
One of our goals is to be and farm as transparently as possible so come out and see your meat alive! We allow people to visit by appointment – please call ahead at 757-535-5350.
How can potential customers reach you?
We are active on Facebook and Instagram. The website for Rehoboth Farm tells our story and has an online store where people can shop and pre-order meats and eggs. For direct communication, our phone number is 757-535-5350.