The Green Hill Farm
Welcome!

Welcome!  My name is Tonya, and I grew up on a 300-acre farm in rural Virginia that has been in my family for over 100 years.  After graduating from college, receiving my master’s degree in speech and language pathology, and living and working in a small city for six years, I decided to return to the place of my childhood.  Here, in this rural area, on this patch of green, where for four generations my family has farmed, gardened, and lived, I, too wanted to be a part of this continuity.  

​

My great-grandparents purchased Green Hill Farm in 1912, and over the past 100 years, the farm has been operated as a dairy, small grain, fruit orchard, and hobby farm.  In 2003, I was gifted my family’s homeplace and 20 acres.  We completed restoration of the home in 2004.   Over the past ten years, I have also restored a 250-year-old cottage that is located on the property as well as a number of barns and sheds.  The cottage serves as a bed and breakfast.  Click here to book. 

​

After participating in a class called Shepherd’s Weekend in 2007, we acquired three rare breed Scottish Blackface sheep.  In 2008, we added seven more Blackface sheep to our little flock.  Although these sheep are rare in the United States, they are very common in northern England and Scotland.  Blackface sheep are exceptionally wooly and are sheared twice yearly.  Their wool is coarse as they don’t produce much lanolin and are mainly considered a meat sheep; however, their wool is used in making Harris Tweed clothing and rugs in the United Kingdom. We have used their wool in comforters, pillows, and roving.

​

In 2010, we added heirloom chickens to our farm menagerie of sheep, cats, and dogs, starting with 15 chicks from a friend.  The next year, we ordered more hens bringing our flock size to 25.  Soon we began selling our fresh, multi-colored, heirloom eggs to a restaurant and bed and breakfast in our area.

​

I also enjoy flower and vegetable gardening.  I have a small kitchen garden where I grow heirloom vegetables which we share with our chickens.  Taking a natural, organic approach to gardening as well as managing our livestock and pets is a priority to us.  I use non-GMO seeds in our vegetable garden and natural products in managing the welfare of our animals.

​

I support local farmers and restaurants who source local, organic, non-GMO food.  I also recently completed the level III sommelier certification through the International Wine Guild.  The completion of this course has greatly increased my understanding and appreciation of wines.  

​

​

​

​