Heritage Farm is a family-owned, multi-generational, natural, pasture-based farm, located in North Central Pennsylvania. Greg and Linda Burns established the farm in the early 1990s. The Burns use sustainable methods to raise livestock (including GMO-free pastured poultry, eggs, grass-fed lamb, grass-fed beef and GMO-free forest-foraged pork), and grow fruit, vegetables, flowers and herbs on about 80 acres of land. Their meat, eggs, produce, jams, jellies and homemade baked goods are sold direct from their farm and at local farmers markets. Heritage Farm eggs and chicken are available at the East End Food Co-op.
The Burns operation is a quintessential American family farm. The food is grown naturally, the livestock roam free and graze on grass, and the chickens eat bugs and grubs. The result of these traditional farming practices is clean, healthy food with outstanding taste. Pasture-raised meat offers Omega-6 and Omega-3 balance, CLA and vitamins D and E. Besides that, the taste and texture are superb!
Pete Burns, who manages the livestock division of the farm, apprenticed under Joel Salatin at Polyface Farm in Swoop, VA, graduating from the Apprentice Program in 2005. The Polyface Farm mission is, “to develop emotionally, economically, environmentally enhancing agricultural enterprises and facilitate their duplication throughout the world.” The Salatins teach environmentally-friendly farming practices, including moving pastured livestock and poultry to new “salad bars” (pastureland with a high level of plant diversity) for better nutrition, allowing for landscape healing and ensuring soil health, and following nature’s template. Another Polyface principle is growing food for your community, not “scaling up and selling out.” We are so fortunate to have Heritage Farm as part of the Greater Pittsburgh food shed. You truly can’t get their products just anywhere.