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

Posted by | Be the first to comment

What To Do With Gizzards Sale

Our pasture-raised chicken gizzards are 30% off this week at the Farm Store!

Did you know that gizzards are highly nutritious? They have more B12 than red meat, and are a good source of minerals like iron, zinc and selenium. They are powerhouses of choline and cholesterol, making them excellent for baby food, as babies have a very high requirement for these nutrients to support the growth of the nervous system. And that tough gizzard muscle becomes very tender with cooking, making them the perfect gateway organ meat.

Here’s a tasty recipe to get you started:

Serves 4

1 pound chicken gizzards, rinsed
2 sticks celery, cut into chunks
1 small onion, coarsely chopped
2 bay leaves
1 teaspoon peppercorns
1 cup unbleached flour
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
½ teaspoon dried Italian herbs
1 cup buttermilk
1 cup lard, for frying

Place the chicken gizzards, celery, onion, bay leaves, and peppercorns in a saucepan, and add enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.

On a plate, mix the flour, salt, pepper, paprika, cayenne pepper, ground cumin, and Italian herbs.  Pat the gizzards dry and cut each into 2-3 pieces. Toss them with the buttermilk, then dredge each in the flour mixture. Fry in batches in the lard, either in a cast iron skillet or a small deep fryer. Remove to a platter lined with paper towels and keep warm until all the pieces are fried.

For additional recipes and more in-depth nutritional information on gizzards, check out Sally’s latest blog post on NourishingTraditions.com.

Posted by | Be the first to comment


We are thrilled to announce that our Chesapeake Cheddar Reserve won 3rd place at the American Cheese Society’s annual competition!

This is the second award from the ACS for this cheese. What makes it different from our regular Chesapeake Cheddar? For each batch, we set aside one truckle (tall wheel) to age for over a year. We sell the rest at about 4-6 months. Longer time in the aging room allows the cultures to add complexity in taste and more moisture to evaporate, resulting in deeper flavor and a more crumbly texture. Whereas the younger cheddar is soft and buttery, Chesapeake Cheddar Reserve has notes of buttered toast and salted caramel.

Need we say more??

Posted by | Be the first to comment

Drop Off Service Has Begun

We are thrilled to announce the launch of our new Drop-Off Service! We are partnering with FarmMatch.com, an online ordering site that connects consumers with local farms.

Here is how it works: pick a drop-off location near you; place an order for that location by selecting the products you would like and completing your purchase with a credit card, then pick up your order at the location on the date/time specified. It’s that easy!

To participate, you will need to sign up for a FarmMatch account – this is a monthly subscription service, so a minimal fee will be charged based on the profile you select when creating your account. For example, one profile is $3.95/month for unlimited ordering.

Two locations are now available:

Anne Arundel County Farmers Market
275 Harry S. Truman Pkwy
Annapolis, MD 21401

301 Strong
4540 Graphics Drive
White Plains, MD 20695

If these locations are not in your area, don’t despair! We are just getting started, and will add more locations soon.

If you are interested in hosting a drop-off location (Maryland only), please let us know by calling (301) 579-2727.

Thank you for your support!

  • RSS
  • Facebook
  • Twitter
  • YouTube