On White Flint Farm our goal is to produce the healthiest, best-tasting, chemical-free food and to make it as convenient as possible for our customers to enjoy seasonal eating. Our vegetables are raised naturally, without pesticides, herbicides, synthetic fertilizer or harmful chemicals. Our eggs come from our true free ranging hens, raised naturally and humanely. Our pigs are raised naturally, on pasture, and without chemicals, antibiotics or growth hormones. Our hens and pigs forage naturally. We supplement their natural diets with GMO-free feed. We also have a herd of some of the happiest goats on the planet. We are dedicated to sustainable agricultural practices and to preservation of the farm for future generations.

This year we were acknowledged as a Virginia Century Farm. Farms that receive this designation have been continuously owned by the same family for 100 or more years and currently engage in agriculture. We’re pleased that we’re able to continue the family tradition.Century-Farm-LogoOur 1879 folk Victorian farmhouse is available as a farm stay, a place to get away from the busyness of life. The Old House at White Flint Farm has 2 bedrooms (1 queen-sized bed and 2 twin beds), 2 1/2 bathrooms, a full kitchen, and laundry facilities. Visit our Farm Stay page for details and contact us for available dates. And while you’re visiting, check out activities, events, and other things to do here in Virginia by going to Virginia Is for Lovers.

We provide several ways to get our naturally-grown, chemical-free food. We sell at the Danville Farmers’ Market on Saturday mornings  at 7:30 a.m. from May through October and at 10:00 a.m. from January through March. You can also find us at Competition Market in Chatham on Tuesdays at 4:30 p.m. from May through September. In the off season, we make scheduled deliveries into Danville and Chatham.

Email us to get on our weekly mailing list for regular updates.

We accept debit and credit cards, as well as checks and cash (we can make change).  Email us to receive our weekly updates.


Some press on the farm:



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