***Yearling goats born 2025 available now for farm purchase.*** Click the Goat button below for details.
Here at HomeAgain Farm our goal is to provide fresh and local meats to fresh and local folks! We do not ship. This keeps things simple and avoids unnecessary packaging and transportation costs and fuel. We’re sorry for any inconvenience. Pick up from our farm (contact us for details) or visit us at the Harrisonburg Farmers Market on Saturday mornings, or the Friendly City Food Co-Op at any time.
Broilers
Each year we raise about 400 Cornish cross fast-growing meat birds and slower-growing Red Rangers. The white birds spend the first four weeks in a brooder box, and the rest of their short and happy lives in little A frame houses that we pull no new patches of grass every day. We butcher them humanely on site at 6-7 weeks. They get organic feed locally milled by an Old Order farmer, and no antibiotics. The red birds are raised free-range in the barn with outdoor access. They are processed at 10-12 weeks. Whole frozen chicken (with neck and giblets) $5.00/pound; large chicken (over 5 pounds) $4.50. Cut up chicken (no back, neck, or giblets) for $5.50/pound. Available Saturday mornings at the Harrisonburg Farmer’s Market. Or if you want a special order straight from the farm, call or email for details and to reserve your order.
Wait! What are giblets? Giblets are organ meat–heart, liver, and gizzard. All tucked neatly inside along with the chicken neck. What do I do with giblets? Don’t panic! They make an excellent gravy. In a small sauce pan, boil the neck and giblets in 4 cups of water with a chopped carrot, one cut up onion, some celery leaves, garlic, salt, pepper, and fresh or dried herbs if you have them–parsley, sage, rosemary, and thyme, just like Scarborough fair. Let simmer for an hour. Drain it all through a sieve. You can pick the chicken neck and chop up the giblets and put them back in the gravy, or if you don’t like organ meat feed it to the pets. Put the broth back in the saucepan and heat it again. Mix equal parts cold water and flour (or corn starch) in a small cup and mix until smooth. Or, if you want to be really fancy, make a white sauce by melting butter in a pan and adding the same amount of flour. Start with 1/4 c of each and go up from there. Stir until bubbly. Pour the chicken stock into the flour and butter mixture while stirring. Whisk until thickened. Add juices from your roasted chicken and Voila! Delicious gravy to go with your chicken dinner!
Pigs
Every year, we raise 6-8 pigs out behind the barn. We get the piglets from Mindy Lipinski, fellow female farmer, at Revercomb farm. Our pork is processed locally and USDA inspected at T&E Meats. Customers say our bacon and sausage is unbelievable! From $10 to $18 per pound. Visit our booth at the farmer’s market, or call, email, or contact us for details.
Jumbo Quail: eggs, chicks, or meat
Quail eggs. Jumbo Coturnix (brown speckled) quail eggs! Washed and refrigerated. $5.00/dozen. Available at the farmer’s market or from the farm. Hatching eggs are seasonally available. We love having the boxes returned to us so we can reuse them indefinitely! Helps keep us a low-waste farm.
Quail meat. Package of three or four quail, fresh or frozen. Humanely raised and slaughtered on site. Pasture raised, no antibiotics or medications, non-GMO feed. $16.00/pound. This might sound like a lot, but it’s essentially $5.00/bird. That’s about what you would pay for a live quail, which you would then have to kill, dress, and package all on your own if you wanted to eat it.
Quail chicks. We occasionally have live quail chicks (or adults) to sell. $3-$8 per chick depending on age and size.
Heritage Breed Chicken Eggs
***On hold for 2025 while we reorganize our chicken set up and transition to a chicken wagon. ***
Our cage-free, heritage-breed hens produce multi-colored eggs! Rainbow-egg layers are not as regular as commercial layers, and they tend to go broody. They are also light-sensitive and back off their egg production when the days get shorter. We provide some additional lighting, but recognize that the ladies deserve a break over the darker months. All of this is to say that eggs are seasonal and somewhat more expensive that what you would get from a store. Our eggs are collected daily and are generally unwashed, unless it’s really muddy or the eggs are otherwise in need of some touching up. Eggs will keep at room temperature for up to 3 weeks. Refrigerated, eggs keep almost indefinitely! We sell boxes of 10 eggs at $5.00 a box and the regular dozen at $6. As always, we’re happy to reuse the boxes and reduce packaging waste.
Contact us with questions or comments.
Goats
On-site slaughtering according to your tradition is available by request. Please be patient with us as we are a small farm and the demand for this service is greater than the number of animals we produce. We are not a butchering facility and are not licensed to sell processed meat. We sell you the animal and allow you to slaughter it with our assistance. If you do not know how to butcher, please bring someone with you who can do the job. Special services like burned goat for removing the hair are available at an extra cost. See our Contact page to set up your appointment.
80-100 pounds $4.00/lb. Over 100 pounds $3.50/lb
We’re proud to be the only farm in the valley that sells USDA inspected goat meat! There are very few slaughter houses that process sheep and goat in an inspected facility, and it often takes a year or longer to book a slot for the service. We are fortunate indeed to be working with T&E Meats, a locally-owned slaughter and processing facility that is five miles from our farm. Processing small ruminants is expensive, and that reality is reflected in our prices. Find our meat at the Harrisonburg Farmers Market and Friendly City Food Co-Op.
Our foundation herd of mama goats. We have four purebred Boer does…
This is Burro, our herd sire for 2023 babies. He is a myotonic variant called BANGUS (Best All Natural Goat in the United States), a parasite-resistant breed developed here in Virginia at Vanguard Ranch.
Abe, a Boer, is herd sire for our 2024 babies. Notice his dappled cape, blue eyes, and how different his ears and horns are from Burro’s.
2024 babies, born in March and April. Available now. Contact us to inquire.
2023 babies, about 7 months old. Boer/Kiko/Myotonic meat goat cross. Females with good size, color and structure we will keep as breeding mamas. Others are sold.
Livestock Guardian Dogs: Great Pyrenees and GP/Anatolian Shepherd Cross
Very occasionally we will breed a litter of guardian dogs. We are planning for a litter in spring of 2025, which will be a mix of the popular Great Pyrenees and the lesser-known Anatolian Shepherd. Both dogs have been bred over countless generations to be gentle protectors of flocks of sheep and goats that live in dangerous and rugged terrain–the wild mountains between Spain and Portugal (Great Pyrenees), and the sweeping plateaus of Turkey (Anatolian Shepherd).
These pups are from our first litter of eight, born May 18, 2014. They are purebred Great Pyrenees according to DNA testing. There were two girls and six boys. We bred the litter because we needed another guardian dog as our herd of goats grew. Coyotes, foxes, skunks, hawks, and owls are all creatures that pass through our farm and would harm our birds and baby goats if given a chance.
Luna, left, and Bruno are the Great Pyrenees parents of our 2024 litter. Bruno has an atypical short coat, which is more practical for field work. He passed this trait on to half of his offspring, including Bernie, the puppy we kept.
