Farm Feature: Whistler's Farm

  Most people's vision for retirement is a laid back leisurely one. Perhaps spent on the beach with a cool drink in hand. Houston Morrow is not most people. His retirement dream looks like, well a whole lot of work. Houston bought his 17 acre homestead a little over a year ago and has been working tirelessly with the help of his family to turn it into his dream of a self-reliant family farm. This lifestyle is more than just a dream to the Morrows, it is engrained in who they are. It's rooted in a deep respect for the land and animals that was evident as Houston and Colby, his son and right hand man, showed us around.

  Sunday we spent the day with the guys behind Whistler’s Farm and are truly impressed by what we experienced. Colby took his time showing us their operation as Houston would join between working to tell us history about the buildings and animals. The three large plots of land dedicated to growing fruit and vegetables are full of young plants all started from seed( non GMO/heirloom/organic). No small accomplishment given that the land has not been worked for the past ten years. No harmful chemicals or pesticides are used on their crops because; well they’re not good for you or the soil.

 There are a lot of animals at Whistler’s Farm. Besides the quail that they are known for, they have chickens, goats, ducks, turkeys, rabbits, and two cows. The love and care they have for their animals was easy to see as they walked us around often introducing the animals by name and taking time to stop and show them affection.  This is why they take the extra effort to butcher their quail by hand instead of using a machine that can bruise up the meat.

  After our tour of the farm, we invaded their kitchen to make our own version of a fried meat pie. We had prepared the crust the day before, but everything else we needed was picked, plucked, and butchered that same day. We used the ingredients they will be bringing to market this week including potatoes, quail, quail eggs, and a fresh salad using baby spinach, radishes, and the vinegar from the pickled eggs.

 Whistler’s Farm is truly a family operation that requires lots of hard work. From tending the fields and taking care of the animals to pickling eggs and baking bread everyone does their part. We had the pleasure of meeting Houston’s wife Joyce, daughter Whitney, and Colby’s girlfriend Katie. Everyone was so down to earth and made us feel welcome. While I am sure it isn’t always easy, the amount of cooperation and love it takes from a family to accomplish what they are doing is something to be admired and aspired to.
Thank you Morrow family for welcoming us into your home and being the first of our farm visits. We are truly grateful.
Click on the recipe tab for the recipe!