Meet the Producer: Stokesberry Farm

At Stokesberry farm, eggs, chickens and cows get the natural treatment

Category: featured stories


At Stokesberry farm, eggs, chickens and cows get the natural treatment

Jerry and Janelle Stokesberry of Stokesberry Sustainable Farm in Olympia are famous with local chefs (Matt Dillon of The Corson Building and Sitka and Spruce is a customer). And they’re sought after by farmers’ market customers, too, all for their pasture-raised chickens, eggs and beef, not to mention Thanksgiving turkeys (which are usually spoken for by August every year). The couple began farming in the ’70s as a hobby, growing chickens for their friends and family, who raved about the superior taste of the tender meat. Since turning their hobby into a regular farming business in 2006, the Stokesberrys have seen sales increase significantly—a success they attribute in part to their farming philosophy, which they sum up this way: Treat your animals respectfully, and they will in turn be healthy, and you’ll get a healthy product. In their case, that treatment includes allowing their Cornish Cross chickens and Angus cows to roam freely across the farm’s 17 acres of nutrient-rich grass.

Stokesberry whole chickens ($4.50/pound), eggs ($4–$8/dozen) and beef ($2.95–$23.95/pound) are available year-round at the University District Farmers’ Market (Saturdays, 9 a.m.–2 p.m.), Ballard Farmers’ Market (Sundays, 10 a.m.–4 p.m.) and West Seattle Farmers’ Market (Sundays 10 a.m.–2 p.m.).