Welcome to The P.A. Bowen Farmstead!

Here at P.A. Bowen Farmstead we are dedicated to raising grass-based livestock and producing fine artisan raw cheese. Situated in the gentle hills of Maryland’s Prince Georges County, our diverse multi-species farm seeks to mimic the patterns of nature using old-fashioned grazing techniques coupled with modern technologies. The different animal species work symbiotically to heal and build our soil, and to produce high-quality foods that heal and nourish our bodies. Hormones, growth-enhancers, pesticides and herbicides are never used on the P.A. Bowen Farmstead. We use antibiotics only in extreme situations, never routinely.

Farm owners Geoffrey Morell and Sally Fallon Morell co-founded the Weston A. Price Foundation in 1999, a non-profit nutrition education foundation that disseminates the research findings of Dr. Weston A. Price. In his studies of healthy, nonindustrialized peoples, Dr. Price discovered the importance of meat, fat, organ meats and milk products from animals consuming green pasture, as sources of the all-important fat-soluble vitamins. Later in 2009 the Morells purchased the ninety-five-acre Maryland property with the goal of creating an integrated farm that not only supplies high-quality, pasture-fed products, but also will act as an engine for the economic revitalization of the whole region.

At P.A. Bowen Farmstead, we emphasize rotational grazing for all farm species. All animals are provided with a habitat that allows them to thrive: pigs root through the forests; broilers in their chicken tractors and hens roaming freely work over the pastures recently grazed on by our dairy herd; and our beautiful Jersey cows, milked just once a day, are given new pasture daily. The grain mix fed to our pigs and poultry (and in very small amounts to our cows) is non-GMO and soy-free, and mostly locally grown.

All products are sold in our old-fashioned on-farm store and at select local farmers markets. We offer:

Artisan raw milk cheeses
Pastured beef and veal
Pastured chicken and eggs
Pastured seasonal turkey
Free-roaming pork, including old-fashioned bacon and ham
Crafts by Maryland artisans
Books and educational materials

We encourage people to visit our farm to learn more about our operation with our fascinating guided farm tours and classes. The farm is also available for events such as fund-raisers, corporate picnics and weddings.

Our Jersey cows graze on lush green pasture
State-of-the-art cheese production facility (building on left), milking parlor (rear of building on right) and country store (front section of building on right)

We are proud members of the Weston A Price Foundation and the Farm-to-Consumer Legal Defense Fund.

Latest News

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Thanksgiving Turkeys

If you have reserved one or more of our heritage turkeys and paid a deposit, you can pick up your fresh turkey at our farm store on Tuesday, November 25th from 4-7 p.m. or Wednesday, November 26th from 10 a.m. to 6 p.m. Customers who have not purchased a turkey are welcome to come shop during these hours.

Extra birds will not be available for purchase, because we are SOLD OUT!  If you were not able to reserve one of our pasture-raised, corn/soy/GMO-free Bourbon Reds, we hope that you will consider reserving one with us next year.

We will be closed Thanksgiving Day, and will reopen Friday, November 28th from 10 a.m. to 6 p.m.

We are so thankful that you are part of P.A. Bowen Farmstead!


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Fresh Local Produce!

This week’s offerings from Working Over Thyme: Collard Greens (Georgia Green), Daikon Radishes, Kale, and Turnips (Purple Top) – just harvested this morning!

Young farmers Ross and Leah grow their delicious, nutrient-dense produce using organic, sustainable practices on just one acre of land along the Patuxent River, a few minutes from our farm. Their methods include the use of cover crops, crop rotation, minimal tillage – and no chemicals.

Stop by and pick up some of this gorgeous, fresh and nutritious bounty today or Saturday. This is our last weekend for produce until Spring!

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Boost Your Health with Broth

Fall is here, and now is the perfect time to pick up a copy of Sally’s new book, Nourishing Broth.

Whether sipped from a mug or used in soups, stews, and sauces, bone broth can be a tremendously beneficial addition to any diet. In Nourishing Broth, Sally explores the science behind broth’s powerhouse components, including gelatin, glycine and collagen. Its unique combination of amino acids, minerals and cartilage compounds aids in quick recovery from illness and surgery, the healing of pain and inflammation, emotional balance, better digestion, lessening of allergies, and the treatment of diseases and chronic ailments.

Great gift idea for the holidays!



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