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Rick and Johanna Wasylik named their farm after old Chatsworth school district. “We can see the pioneer one-room schoolhouse from our front porch,” they say on their website.
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Their lambs aren't spring lambs when they’re butchered. The correct term is ‘hogget’ — a lamb in its second spring or summer.
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Their cattle are grass-fed and finished on the farm, with all feed grown on the operation.
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The farm is home to geese, chickens, turkeys, and ducks, which are pasture raised in spring and summer.
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From left, Rob McClymont and Charlotte Wasylik, Breanne Waltz & Alex Wasylik, Rick and Johanna Wasylik, and Nick Wasylik.
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Hartell Homestead only started selling to the public at the start of the pandemic, but has quickly ramped up its offerings.
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Owner Nick Shipley began selling meat from other operations but is now raising Highland cattle because they are well suited to life in the foothills.
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The Scottish breed is renowned for being hardy — comparable to caribou — and for being very docile.
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Photo: Qavah Tiede
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Chatsworth Farms and Hartell Homestead were two of 117 farms that welcomed visitors on Open Farm Days. Here’s a closer look at these two enterprises. (Photos courtesy of Chatsworth Farms and Hartell Homestead.)
