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What Our Clients Say About Stokes Family Farm

Great Taste, Nice People
The Best Eggs
Super Nice People, awesome tasting food

Great taste, Nice people
By: Pam (May 16, 2008)

We bought a share of the last cow and I cooked a pound of the grass-fed ground beef for lasagna. Wasn't sure what to expect, but was very pleasantly surprised. The meat was bright red, even after freezing and thawing. When I browned it, almost no fat came out of the meat into the pan - I'd say less than a teaspoon! It was so lean, it wasn't really necessary to drain the meat. It was tasty, too! We've also grilled hamburgers, and they were the best we've had in years.

I'm picking up two more shares tomorrow. You sure can't find meat in the grocery store that tastes like this!!!  — Pam and Alan

Best Eggs!
By: Karen E Payne (Feb 11, 2009)

My husband and I just met Anthony a couple weeks ago when we bought some eggs from him. As far as were concerned, as long as he has eggs available, and we can get over to get them, we will eat no other! His eggs are the best! Thanks Anthony, hope to see you in a couple of weeks!  Wade and Karen

Super nice people, awesome tasting food
By: Sandy (Nov 22, 2008)

I got free-range eggs, sweet potatoes and apples. This morning, my 10 month old daughter enjoyed a scrambled egg yolk with a bit of sharp cheddar, husband had cheesy scrambled eggs and I had eggs in holes.

While I was separating the yolk from the white for my baby, I noted that the yolk was a very deep orange-red and very, very soft. Presumably, the only difference between the organic free-range eggs I get at the grocery store and the organic free-range eggs I got from this local farm yesterday is where they came from. Maybe the grocery store eggs really are older, like the farmer said. Maybe the yolks get tougher and lighter in color as they age. More likely than not, being truly free-range and eating a healthier, real diet makes a big difference. Either way, I almost broke the yolk just running an indirect stream of water over it. I used to toss the grocery store egg yolks from hand to hand like a tiny water balloon and they wouldn't break! I scrambled the yolk with a piece of cheese on a couple drops of olive oil. She gobbled it up as if there were no tomorrow.

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Next, my husband made me a couple eggs in holes. We were weirded out for a few minutes by the different colors of yolks. My two eggs were distinctly different. One was a burnt sienna while the other looked more yellow like a grocery store egg, only deeper. Guess what? They also tasted different! The darker one actually had a greenish-blue undertone to it like the farmer said it might. But it also tasted very sweet and very flavorful. It was a bold egg. The other, more yellow, one tasted a little subtler, more like a grocery store egg but much creamier. It was fabulous, My daughter helped me finish it off, taking care of pieces of yolk-soaked bread.

Finally, my husband ate traditional scrambled eggs made with freshly shredded sharp cheddar. Usually when we make eggs this way, the cheese overpowers the egg. This time, he was surprised to be unable to taste the cheese. These eggs can stand up for themselves! He said it tasted "a lot stronger and a lot better." His individual eggs were also differently colored and he was fascinated by the different streaks of color as he stirred them.

Also, between the three of us, we have eaten five Yates apples since last night. They are so good. Unbelievably big flavor in such a tiny packaging. The first time I bit into one, my eyes popped wide open. I would describe the taste as a cross between Fuji and Granny Smith apples, but my husband disagrees. He thinks they're sweeter than that. Baby loves them, as well. When she's not chowing down on it, she stands there and sucks on her piece of apple. They're also the perfect size for her hands and I look forward to when she's old enough to eat whole apples.

I can't wait to try the sweet potatoes. I found organic beets at our grocery store and will roast them together for dinner tonight. Somehow, I'm sure they will be fabulous!!

Stokes Farm has won us over. We will be customers as long as they'll have us!  — Sandy

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Check out Anthony's delicious grass-fed beef recipes!

Our chickens lay delicious free-range eggs


Cooking Tips
Grass-fed beef is a delicious and healthy food like our grandparents ate. It is rich in vitamins, minerals, omega 3s and antioxidants, while being low in fat and cholesterol.

Most people are used to grocery store or restaurant beef coming from animals suffering with terminal obesity. In my opinion, that meat is flabby and lacks texture and flavor. Natural meats like ours have taste more like bison and will benefit from using appropriate cooking techniques. See the Cooking Tips and Recipes scattered throughout this site for details!













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