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 | Comments Off

More Fresh Chicken; 2-for-1 Lard Sale Extended Through July 26!

We harvested more birds yesterday, so we have plenty of fresh chicken available. Buy one for dinner and freeze one (or two) for future meals. Don’t forget we also have gizzards, livers, hearts, heads and feet.

We have decided to extend our SALE on pastured pork lard through this weekend. Buy one, get one free – that’s 2 quarts for $5. A great deal!!

Volunteer Opportunity: We still have openings for volunteers interested in being part of the chicken processing experience. If you would like to participate, give us a call and we can arrange for you to come help us for a day – and take home your very own freshly harvested bird! (Ages 13+ please)


Posted by | Be the first to comment

New Healthy and Sustainable Protein Bars

We are so excited to offer these healthy, tasty protein bars! The EXO protein bar is made with a highly nutritious and sustainable protein source that might surprise you: cricket flour! (Did you know that about 80% of the world’s population consumes insects?) These cashew ginger bars are gluten-free and sweetened with apricots and honey…and they are delicious!

We also have a pemmican bar called EPIC, made with grass-fed bison and uncured bacon. Pemmican is a concentrated mixture of fat and protein invented by the native peoples of North America, and is similar in flavor to jerky, but with a soft, chewy texture. Rich and satisfying, these bars have EPIC taste!

Posted by | Comments Off

A New Feeding Program for Our Cows

This spring our cows got really thin—one got so thin she caught pneumonia.  Even our star performer Spinach got painfully thin. Fortunately, we had new management on the farm that shared our concerns and agreed we had to change the feeding program.

We did some research and found that many people with small herds and family cows are feeding beet pulp to their cows.  It is also recommended by dairy expert Jerry Brunetti. We tried this and it worked beautifully—the cows have good condition again, they look healthy. It seems that the pectin in the beet pulp is what they need in their rumens for optimal digestion of grasses.

Unfortunately, there is no organic beet pulp available, so what we have been giving is likely GMO.  We began a search for an alternative.

One possibility was citrus pulp, but that is also not organic, and they use the worst possible pesticides (neurotoxic cholinesterase inhibitors) on citrus. Another alternative was alfalfa pellets, but the alfalfa is likely GMO as well.

Fortunately, this story has a happy ending—we have found the perfect supplement for our cows: dried coconut meal!  The product comes from the Philippines, is naturally raised, chemical-free and non-GMO.  We are starting the coconut meal immediately. Coconut meal is a staple for dairy cows in tropical areas; it promotes general good health and has the added benefit of raising the levels of short- and medium-chain fatty acids in the milk.

The beet pulp only went to our dairy cows in the months of April, May and the beginning of June. If you are very sensitive to GMOs, you will want to avoid the cheeses made during those months.  The date is in the lot number on the bottom of the cheese label.

As always, all the grains that we give to our cows, chickens, pigs and turkeys are non-GMO—barley, sorghum and field peas.

Regarding our poor cow with pneumonia, we had a crisis situation and did not want to lose our cow, the first heifer born on our farm.  On the paid advice of a consultant, we gave an antibiotic that we were told would clear in one day.  Unfortunately, it took over thirty days for the antibiotic to clear.  We have given this milk to our calves, but any residues will clear  from their systems before they are ever brought to market. Hopefully with the new feeding program, we will never have to make this decision again!


  • RSS
  • Facebook
  • YouTube