As a rooster fervently crows in the background, chickens of every size, shape and color move toward us. There is no such thing as sleeping on the job at 1818 Farms. These ladies make certain the work day begins with the rising of the sun and laying a few eggs.
Natasha McCrary is a co-owner of 1818 Farms. "They start at about 20 weeks to 8 months old and in a year and a half to 2 years old they'll be good laying animal and they'll slow down....where you might just have a hen lay in a couple of days."
But there is some drama at this hen party. One little red feathered, little fire ball is trying to bully "Little Mama" into leaving her roost so she can lay an egg. But "Little Mama" was here first. Natasha explains, "Their hormones change. Their body temperatures go up and it tells their brain 'I want to hatch eggs.'"
She says each animal here has a name and distinctive personality. "This is "Bonbon". And she loves to travel. If you were here and left your car open, she would probably jump in."
McCrary says this farm got started with a simple request from her son wanting an animal which almost became extinct.
"'If I get a baby doll lamb, I can sell the wool. Then I can rent it out and let photographers take pictures,'" laughs McCrary.
After Sugar and Sweet Pea joined the family, other animals like Cupcake the pig, the livestock guardians and more came, and a farm was born.
This farm is a tribute to all the senses, but especially the sense of smell when you can look out and see and smell a sea of lavender.
That is used for making bath products and, yes, the animals are still the marketing stars. Like the star goat on the bath tea. "This is Farrah Fawcett. And she's holding a sprig of lavender in her little tub", explains Natasha.
She says children's birthday parties, ladies' garden clubs and more visit the farm. She teaches several classes.
They also host weddings and receptions, and even farm-to-table dinners, a vogue concept taking the country by storm. "People want to know where their food comes from. So the beauty of it is you bring a chef in, we pick the produce that's grown feet away, and she prepares a four-course dinner."
It's a lot to take in, in Bobby's Bama.