1744 Holicong Rd, New Hope, PA 18938

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Email: hundredfruitfarm@gmail.com

Phone: (610) 324-5085

No Synthetic
Pesticides or Fertilizers

No Genetically Modified Organisms (GMOs)

Humanely Raised Animals

B.N.A

What We Grow

Despite our name, we actually grow a lot more than fruit! Check out the various categories we offer below for more information on the products offered in that category.

Berries

Fruit

Mushrooms

Eggs

Veggies

Nuts

Pastured Meats

Herbs

 
 
 

Berries & Vine Fruit

 

This year (2016), we will have berries in only very limited amounts and not for U-pick. But we have a lot of berries planted, some of which will be available for the 2017 U-Pick CSA and most of which should be available for picking in 2018. You can take a look at our berry and fruit vine maturity chart to see what we have planted and when each berry variety ripens.

Fruit

 

We have some great fruit trees planted which unfortunately will not be ready to pick until 2018 at the earliest. Fruit trees take a while to mature! But, while you're eagerly waiting for our fruits to come, feel free to check out the maturity chart for our fruit trees to see what we have planted and when each variety ripens.

Free-Range Eggs

 

Our free-range eggs can't be beat! Our hens are fed certified organic feed and have year-round access to fresh pasture. They get to roam around, eat bugs and grass, and enjoy chicken life as it was meant to be lived - not in some tiny cage! Our eggs are $5/dozen and are available upon request from the farm year-round.

 
 

Mushrooms

 

Tired of the same boring supermarket mushrooms?We've got your covered. We are growing oyster, wine cap, and shiitake mushrooms at the moment and should have our first flushes starting in the fall. We also wild harvest mushrooms whenever we get the chance and the conditions are right.

Herbs

 

We always have lots of culinary and medicinal herbs growing around the farm, not just in our herb gardens, but as low-maintainence landscaping features as well. Just some of the many herbs we grow:

 

  • Culinary Herbs

    • parsley

    • ​sage

    • rosemary

    • thyme

    • oregano

    • chives

    • spearmint

    • peppmint

    • Thai basil

    • Genovese basil

    • holy basil

    • lemongrass

  • Medicinal Herbs

    • mugwort

    • lavendar

    • chamomile

 
 
 

Nuts

 

We're nuts about nuts! Most of our nuts are recently planted and therefore too young to produce, but we are growing (or will soon be planting): chestnuts, black walnuts, pecans, shellbark hickories, shagbark hickories, hicans, buartnuts, heartnuts, pine nuts, and hazelnuts.

Veggies

 

We're always growing lots of veggies - both in our annual garden beds and in our perennial landscapes. Some of the many veggies we grow include: tomatoes, lettuce, carrots, kale, spinach, asparagus, eggplants, broccoli, pumpkins, summer squash, cucumbers, peppers, chilis, cabbages, radishes, brussel sprouts, onions, scallions, sunchokes, potatoes, sweet potates, etc.

Grass-fed Pork

 

We raise a heritage breed of pig called American Guinea Hogs (AGH). Guinea hogs are a small, slow-growing breed of pig known for their pasturing ability, gentle nature, and excellent-quality marbled meat. Our pigs eat primarily grass, roots, fallen fruit, and other forage crops and only receive minimal grain as an occasional supplement. This diverse, forage-based diet gives their meat a flavor and quality that is unmatched. 

 

Here's what chefs have to say about them:

 

"For a time, chefs and home cooks expounded on the beauty of Berkshire pigs, but the latest find that has chefs going crazy, is the heritage breed, Guinea Hog. So tender, so juicy and so delicious. This pork is succulent and completely addicting. I've found that once you eat really fine pork, raised and fed well, you become ruined for pork of less quality." - Emerils' Cooking Blog 

"It's the best pork I've ever eaten. The fat is where it's at. That's where all the flavor is. If you don't embrace fat, guinea hog is not the meat for you. But if you do embrace it, it's going to give you a unique sense of enjoyment." - Chef Craig Deihl at Cypress - Charleston, NC

"I have done some experimenting with older breeds of pig and I know that the American Guinea Hog is the "Kobe beef of pork" with great fat and marbling." - Chef Donald Link at Herbsainthe - New Orleans, LA

 

Grass-fed Lamb

 

We will be offering whole, grass-fed Katahdin lambs in the fall for interested customers. Our Katahdin lambs are a breed of hair sheep, which have been bred exclusively for their meat, not for wool. Katahdins produce a well-muscled, lean, meaty carcass. The result is quite possibly the best tasting lamb you have ever had.
 

Treating Animals with Respect and Compassion

We're big believers in the concept of treating animals with dignity, respect, and compassion - and we also eat meat. We think these two things are not mutually exclusive when you raise animals in spacious outdoor environments and treat them with the compassion living beings deserve to be treated with. No pig should be kept in a tiny miserable pen it's whole life. Pigs should be out on pasture, rooting around, sunbathing, taking mudbaths, and enjoying life. Chickens shouldn't be raised indoors their whole life without ever setting foot outside, they should be out on the grass, eating bugs, scratching, and taking dust baths. And sheep shouldn't be fed grain all day, they should be out doing what they do best - eating grass! In addition to ensuring a high quality of life for our animals, we make sure that all our animals are butchered quickly and humanely, and do not suffer in the process.