Brewery Fire 4337 Old Taneytown Road Suite B Taneytown, MD 21787 BreweryFire.com 410-680-6005
Pub Dog Brewing Company 1203 New Windsor Road Westminster, MD 21158 PubDog.com 410-848-3993
Detour Vineyard & Winery Ruhlman Brewery LLC
7933 Forest Stream Club Road Keymar, MD 21757 DetourWinery.com 410-775-0220
2300 Harvey Gummel Road Hampstead, MD 21074 410-259-4166 Visit us on Facebook
Flood Zone Marketplace & Brewery
Serpent Ridge Vineyard
50 N. Main Street Union Bridge, MD 21791 FloodZoneBrewery.com floodzonebrewery@gmail.com
Galloping Goose Vineyards 4326 Maple Grove Road Hampstead, MD 21074 GallopingGooseVineyards.com 410-374-6596
2962 Nicodemus Road Westminster, MD 21157 SerpentRidge.com 410-848-6511
1623 Brewing Company 5975 Exchange Drive - Suite H-L Eldersburg, MD 21784 1623Brewing.com info@1623brewing.com
Johansson’s Dining and Brew House
COMING SOON
4 West Main Street Westminster, MD 21157 JohanssonsDiningHouse.com 410-876-0101
721 Hanover Pike - Suite 1447 Hampstead, MD 21074 443-291-6036 PipetheSideBrewingCompany.com
Miscellaneous Distillery
Pipe the Side Brewing
114 S. Main Street - B103 Mount Airy, MD 21771 MiscDistillery.com 240-394-6472
For more information, hours of operation and tours please visit the business’s respective website
Old Westminster Winery
PLEASE ENJOY RESPONSIBLY
1550 Old Westminster Road Westminster, MD 21157 OldWestminster.com 410-881-4656
Patapsco Distilling Company 7609 Main Street Sykesville, MD 21784 PatapscoDistilling.com 443-398-8306
Proudly Carroll County Grown & Made! www. carrollgrown.org www. carrollcountytourism.org Please review the COVID-19 guidelines for individual businesses before visiting and follow all appropriate social distancing & hygiene measures
AND PUBLISHER Hagerstown Publishing MANAGING EDITOR Nancy Luse ART DIRECTOR Joseph Silovich PRODUCTION MANAGER Matthew Piersall GRAPHIC DESIGNERS Annie Ellis Matthew Piersall CONTRIBUTING PHOTOGRAPHERS Turner Photography Studio HOWARD COUNTY ECONOMIC DEVELOPMENT AUTHORITY Kathy Johnson, Director of Agriculture Business Development Zachary Jones, Director of Marketing and Communications Makenzie Hereth, Intern for Agriculture Business Development VISIT HOWARD COUNTY Amanda Hof, Executive Director ADVERTISING ACCOUNT EXECUTIVES Terri Davis tdavis@fredmag.com Linda Dove ldove@fredmag.com DISTRIBUTOR Josh Ensor alloutdist@aol.com SUBSCRIPTIONS Stephanie Dewees subscriptions@fredmag.com Howard County Economic Development Authority and Visit Howard County are recipients of grant programs through Howard County government that makes this publication possible.
Telephone: 301-662-8171 FAX: 301-662-8399
www.fredmag.com Letters to the editor: editor@fredmag.com Farm and Flavor Howard is an annual publication of Diversions Publications, Inc., 6 N. East Street, Suite 301, Frederick, MD 21701-5601 (ISSN 006-923). Periodicals postage paid at Frederick, MD 21701 and at additional mailing offices. Subscriptions to Frederick Magazine, $24.95 per year, which includes the Homegrown Frederick and all other annual guides (available through the business office). Back issues w/in the last 12 mo/$3.95. Prior to 12 mos. ago/$7. POSTMASTER: Send address changes to Frederick Magazine, 6 N. East Street, Suite 301, Frederick, MD 21701-5601. Customer inquiries to same address or call 301-662-8171. Distributed through mail subscriptions, home delivery, and sold at newsstands and other locations in Frederick, Upper Montgomery counties, and throughout the Central Maryland region. Advertising rates available on request. Manuscripts, drawings, and other submissions must be accompanied by a stamped, self-addressed envelope. Frederick Magazine is not responsible for unsolicited material. All rights to submissions, including letters and e-mail, will be treated as unconditionally assigned for publication and copyright purposes and as subject to Frederick Magazine’s unrestricted right to edit and to comment editorially, unless otherwise negotiated with the author. Printed on © DIVERSIONS PUBLICATIONS, INC. 2020. All contents of this publication are protected by Recycled copyright and may not be reproduced in whole or in part for any reason without prior Paper approval of the publisher.
4 FARM & FLAVOR
OPEN SEVEN DAYS A WEEK APRIL THRU CHRISTMAS EVE
Frank’s PRODUCE AND GREENHOUSES
6686 Old Waterloo Rd • Elkridge, MD 410-799-4566
FranksProduceGreenhouses.com In the spring, check out our eight greenhouses spilling out with annuals, perennials, vegetable plants, floor pots, hanging baskets, shrubs, tropicals and more! Our farm market specializes in local and high quality produce, local eggs, and a large selection of delicious, local apples. We also carry local honey, McCutcheon’s products, colorful pots, planting supplies and home decor items. In the fall, we carry a huge selection of local pumpkins, gourds, mums, pansies, cornstalks, and Halloween decorations. And finally, to close out the season, we sell Christmas trees, greenery, candy, nuts, holiday decor and beautiful wreaths! Hope to see you this year at Frank’s Produce & Greenhouses!
COUNTY EXECUTIVE’S MESSAGE Howard County Office of County Executive 3430 Courthouse Drive • Ellicott City, Maryland 21043 • 410-313-2013 voice/relay • www.howardcountymd.gov Calvin Ball, Howard County Executive • cball@howardcountymd.gov Farming is deeply embedded in the history of Howard County. Today, farms remain vitally important to our health and wellness, our community, and our way of life. Our farms provide locally grown food so that our restaurants and residents can buy fresh and buy local. They provide the necessary natural space, and they are the fifth-largest economic driver in Howard County. I believe that farmland must be protected, in service of our environment, our economy, and our farmers. Howard County is proud of our diverse agriculture industry, today over 330 farms strong. This year, our local agriculture stepped up production in response to food shortages, and it has become more critical than ever for residents to connect with Howard County farms. We launched an interactive mobile app – HoCo Farms Connect – detailing farms that sell directly to residents. To date, we have 36 farms listed. Despite the challenges for agritourism amid a global pandemic, our farms have adapted and utilized social media and other online communications to educate and inform the public on agriculture. Moreover, our farms continue to improve food safety by pursuing Good Agricultural Practices (GAP) Certifications. I encourage everyone to use this time to slow down and take advantage of the incredible, fresh products from our farms. Whether you shop at one of our farmer’s markets or sign up for our award-winning Roving Radish meals program, you will love our quality, locally-grown food. Please visit HoCoFarms.com for more information or find a farm on HoCo Farm Connect. Thank you once again to all Howard County farmers for serving our community and beyond. Sincerely,
Calvin Ball Howard County Executive 6 FARM & FLAVOR
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16
Heron’s Meadow Farm
Farmers Market Schedule
TLV Tree Farm
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34
Agriculture Events
Sharp’s at Waterford Farm
Wheelhouse Farm Market
40
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Turn House Restaurant
Farm Profiles
Recipes from the Farms
SUMMER ISSUE VOL. 2, NO. 2
CONTENTS
FARM & FLAVOR 7
An engineer by trade, Lori Baker wanted to transition out of that field into something completely different. She had always wanted a farm. During a visit to North Carolina, she and her husband Bob went to a cafe. Both are avid tea lovers and were each having a cup. Bob suggested they grow tea. “We bought like five plants and put them in ground and sure enough they survived some really hard winters,” Baker says. “That sealed the deal for us. That is when we started looking for the farm.” In December 2013, they bought the 44-acre, Woodbine-based Heron’s Meadow Farm. Putting the first 50 to 60 plants in the ground in spring 2014, they became the state’s first and only tea farm. “As far as tea plants
themselves go, once you can find some cold hearty varieties for Maryland, they are fairly disease resistant, pest resistant,” Baker says. “They are a perennial so once you get them in the ground and established, there is not a huge amount of maintenance to the plants themselves. You are doing some pruning periodically. You do need to maintain the weeds.” Bob Baker came up the name BLTeas — his first initial paired with Lori’s along with their product. They have between 30 to 40 varieties with best sellers such as Southern Hospitality, an orange ginger peach flavor and
Heron’s Grey, a traditional Earl Grey. “Our tea plants themselves are not producing huge volumes of
tea yet because plants are still young and we still don’t have critical mass on the number of plants that we need,” Baker says. “The last two years we were able to start picking and processing our own tea. In the meantime, we are importing tea leaves and blending and flavoring on the farm. What we sell tends to be a mix of imported leaves and Maryland grown leaves as well.” One aspect of tea farming that people don’t realize is volume. “You are always picking the new growth on the tea plant,” Baker says. “A plant, in and of itself, does not produce huge volumes of tea. We probably have 1,000 to 1,200 tea plants in the 10 FARM & FLAVOR
ground and each year they may produce 100 cups of tea right now. It is a labor-intensive process. You are picking and hand drying and processing. It is not a field of corn where you go out and harvest and you have corn to last you a whole year. It will take us a few years yet to get enough plants in the ground to be able to wholly subsidize Maryland grown tea to all of our customers.” Beside the store on the farm, the couple has been starting to market their teas to area businesses. The Keymar-based Cotton & Co. Vintage Boutique has been carrying more than 20 BLTeas varieties since March 2019. Owner Jessica Crawford
notes their Chocolate Cherry flavor is the most popular. “I can not keep it in stock,” she says. Apple Strudel along with Blackberry Jasmine are also favorites. Selling 2 oz. packages, Crawford finds many of her customers buy multiple packs to put in gift baskets. “My family is English, so we are a bit tea snobby and (Baker’s) tea is very good and I have tried all of it,” Crawford says. “As a general rule, being English, English people only drink English breakfast tea. I have never enjoyed flavored tea.
It is just not who I am, but her teas are all so good. The flavor — it doesn't matter if they are fruity or they are spiced, whatever flavoring she puts in them, they are not over done. She uses a very natural flavor profile, so it doesn’t feel like overly sweet or overly flavored teas.” Crawford also notes it is a pleasure to work with Baker. “She is just a very kind and caring person,” she says. “I’m a wholesale account to her and she cares a lot about our interactions, and I can tell she
cares a lot about her customers. ...She puts a lot of caring and kindness into everything.” The farm is also home to another of Baker’s passions— pottery. A part time hobby for about 15 years, Baker decided to
try creating pottery after buying pieces during craft stores visits. “It is kind of my therapy,” she says. Inspired by her engineering background, she created Mud Pi Studios whose name and logo feature the mathematical 12 FARM & FLAVOR
symbols of Pi and Mu. “I was always very artistic,” Baker says. “I was more of the creative side of engineering as opposed to the very logical analytical side of engineering...I loved getting my hands dirty and being able to take in essence dirt and creating something useful and beautiful.” Initially she sold her pieces at craft shows. “I loved creating the pottery and I would have so much of it I would just sell it in reality to make room for new pottery,” Baker says. Now, her farm’s store is where folks may
find her work including handcrafted mugs, teacups and saucers and tea pots. “It kind of
fit with everything,” she says. “One of my favorite things to make is tea pots and I do more whimsical style tea pots and so it
all just kind of fell together. It was a nice addition to the whole tea (aspect).” Many of her pieces are inspired by the outdoors and nature. The farm plays host to a variety of wildlife including great blue herons by their pond, hawks with nests in their trees and deer and foxes that graze the land. Farm visitors may also relax on their patio or walk through their gardens. “For me, it is that little slice of nature and heaven in the middle of a metropolis in reality,” Baker says.
FARM & FLAVOR 13
Farm and Home Service has everything you could need for your lawn, garden & farm with 6 convenient locations in Maryland to serve you. Family owned and operated One Stop Service - Lawn& Garden/Pet Food & Supplies/ Southern State Products - Delivery Available 7625 Main Street Sykesville, Maryland 21784 (410) 795-1234
23000 Davis Mill Road Germantown, Maryland 20876 (301) 916-8147
1 Commerce Street Taneytown, Maryland 21043 (410) 756 -6711
16315 Old River Road Poolesville, Maryland 20837 Phone: (301) 948-5372
630 Sounder Road Brunswick, Maryland 21716 (301) 834-7141
9064 Frederick Road Ellicott City, Maryland 21042 Phone: (410) 465-0930
www.farmandhomeservice.com
“The land runs deep in our blood.” This heartfelt statement by Jamie Brown, owner and operator of TLV Farm says volumes about the family farm experience in the United States. Nestled in a triangle created by Gaithersburg to the Southwest, Columbia to the East, and Mount Airy to the Northwest, at the tip of the Triadelphia Reservoir, is the more than 300-acre oasis called TLV Farm. Jamie and his partner, Jen Posten, manage and operate the farm with their blended
brood of kids, and the help of Jamie’s mom Linda Brown. Typical of any small family business, everyone at TLV wears a variety of hats. A graphic designer by trade, Jen handles all the website content and updating, the CSA (Community Supported Agriculture) product lists and
registrations, seasonal event planning and the Farmer Brown camp. As the main farmer in residence, Jamie plants, cultivates and harvests the crops, maintains the livestock, and pretty much fixes whatever breaks.
Origins Of a family farm Originally known as Triadelphia Lake View Farm, TLV and the Browns have had their fair share of life changing events on the road to becoming an important part of the local community and a diverse family-run farm. In the early ‘80s when Jamie’s mom and dad took over the farm from Jamie’s grandfather, they were milking 90 cows on 90 acres—an intensive operation. When Jamie was 11, in the 18 FARM & FLAVOR
midst of an economic downturn, his dad was forced to sell the dairy cows and take on a full-time job. Jamie explains the depth of the meaning of their farmland, “We all want to make sure the farm stays here.”
However, there were transformations in the face of agriculture which would forever change how the Browns farmed. While Jamie and his family didn’t plant tobacco, in 2004, the tobacco buyout, formally known as the Tobacco Transition Payment Program, changed the face of family farming in Maryland and other southeastern states. Crop diversity became the key to the continued success of family farms. Land Grant Universities, such as the University of Maryland, immediately implemented crop diversification extension programs, working closely with farmers to plant cash crops such as fresh market and wholesale vegetables, hay, greenhouse and nursery plantings and beef production. Pushing farm product out to the local community became a necessary revenue path for farmers. The stage was set for farmers markets as we know them today. When Jamie was a teenager, the family moved into Christmas tree farming and wholesale vegetable production. Continuing to stay on the farm, Jamie began the hay production business. “I didn’t like to pick vegetables,” he says with a chuckle. “The standing family joke was ‘Jamie doesn’t like to bend at the waist.’” While the hay operation was successful, at 21 Jamie found
himself in a situation similar to the one his dad had made years ago—he had to take a full-time job and move off the farm in order to make ends meet. Jamie’s experience wasn’t atypical; in 2013, a USDA study showed that 91 percent of family farms have at least one member with an off-farm occupation. At 30 years of age, another life changing event brought Jamie back to the farm. His dad had developed Parkinson’s disease and Jamie was needed at home. He took over the Christmas tree business, and was finally able to eke out a modest living. As the years went on, Jamie’s mom and dad began looking to retire and Jamie began to take over even more of the farming operation. In continuing to diversify their offerings, Jamie and Jen stated offering meat products in the form of pork, and two years ago added turkeys and turkey products, such as rolled breast and sausage. They now have 10,000 Christmas trees and 30 acres of vegetables. The CSA program is a pivotal part of TLV’s business model and has quadrupled in size this season. “Coronavirus definitely increased the number of people looking at local produce and meat opportunities,” says Jamie. “We’ve had to modify our orders with suppliers to keep up with demand.” The CSA has a limited number of shares available, and FARM & FLAVOR 19
customers can register at any time during the 22-week program, since shares are pro-rated.
StewardS of the Land The Browns have always considered themselves environmental stewards of their farm. “Nothing goes to waste… everything goes back into the land,” says Jamie. TLV practices a host of sustainable practices, such as Integrated pest management, crop rotation and composting to name a few. Looking as always to the future and with the goal of keeping agricultural land in farming, in 1984 the Browns placed their land in the Howard County Agricultural Land Preservation program. The Farmland Preservation program ensures that the land will continue to support farm families and the community for ongoing generations, into perpetuity. Jamie explains what motivated his family to make this move, “It’s gratifying to know that this land will never see the blade of a bulldozer, but instead will remain productive and protected.” With the increasing number of young people looking to get into farming, farmland trusts across the country help both existing farm families and new farmers make a living through farming, while removing the uncertainty of whether
20 FARM & FLAVOR
ongoing generations will want to farm or not. “The land will be here for future farming generations. It’s a win-win for the farmers and the communities they provide to,” explains Jamie. Over the years, TLV has made important contributions to the community. Along with hiring high school and college kids on a parttime basis for harvesting and help at their farmers markets, they hold educational farm tours to introduce people to their diverse farming operation. Three years ago, they started Farmer Brown Camp for kids. The camp introduces youngsters to farm life and animal agriculture. “We had a lot of disappointed parents and kids this year,” says Jamie, referring to COVID-19 restrictions, “but we’ll be back next year!” Always interested in promoting healthy farm fresh foods, Jamie was a part of a task force which developed The Roving Radish, a meal kit program in Howard County. It was designed to not only promote healthy farm-to-table eating habits, but to support local and regional farms by creating both wholesale and direct sustainable markets for their product. The program, offered only to Howard County residents, can be ordered online. The Roving Radish takes food stamps and offers
Christmas trees, pumpkins, turkeys, hayrides and a corn maze, TLV offers hay, eggs, and an extensive line of fresh fruits and vegetables. Find TLV’s product at the Howard County Farmers Markets on Wednesday and Sunday. For more information including directions, times, etc., visit www.howardcountyfarmers markets.com
both vegetarian and meat protein options, along with recipes. TLV continues to be open every Saturday for on-farm pick up from 10 a.m.-2 p.m. Besides 10,000
Find the Roving Radish at www.rovingradish.com Meet Jamie, Jen, Linda and the rest of the family at www.tlvtreefarm.com
FARM & FLAVOR 21
Howard County Agriculture Services
Alice’s AgriMaryland 485 Old Annapolis Road Woodbine, MD 21797 Animal Medical Hospital at Glenwood, Inc. 2465 Route 97, Suite 7 Glenwood, MD 21738 Frank’s Garage 11761 Triadelphia Road Ellicott City, MD 21042 Howard County Fair Association, Inc 2210 Fairgrounds Road West Friendship, MD 21794 Howard County Living Farm Heritage Museum 12985 Frederick Road West Friendship, MD 21794
Howard Soil Conservation District 14735 Frederick Road Cooksville, MD 21723
The Rough Country Home Studio 1485 Old Annapolis Road Woodbine, MD 21797
J. David Mullinix & Sons, Inc. 14420 Howard Road Dayton, MD 21036
University of Maryland Extension-Howard 3300 North Ridge Road, Suite 240 Ellicott City, MD 21043
Level Land, Inc P.O Box 100 Lisbon, MD 21765
Wagner’s Meats LLC 9064 Frederick Road Ellicott City, MD 21043
Level Landscape, LLC 15298 Union Chapel Road Woodbine, MD 21797
Farm and Home Services 7625 Main Street Sykesville, MD 21784
Maryland Tack Inc. 1457 Fannie Dorsey Road Sykesville, MD 21784
Mid Atlantic Farm Credit 700 Corporate Center Court, Suite L Westminster, MD 21157
FARM & FLAVOR 23
Farming has changed over the years in Howard County, and Denise and Chuck Sharp have adapted to those changes. These farming innovations help keep crops in their fields in the 21st century. In some ways, the sprawling, 530-acre Waterford Farm in Brookeville is an anachronism. The Sharps have been farming the spring fed fields of Waterford Farm since the mid-1980s. They still raise animals, corn and soybeans. Each summer and fall, they supply Howard County appetites with tomatoes, cucumbers, peppers and other summer treats. But they also fill a growing need for produce plants. Their market? Smaller farmers who sell retail produce to consumers hungry for healthy, locally-grown food.
Their innovation doesn’t stop there. They also help young people learn about farming. For decades, Sharp’s at Waterford Farm has been a destination for area schoolchildren to learn how food is grown, and how farmers keep the land healthy. Chuck, a third-generation farmer from Glenelg, grew up farming dairy and beef cattle. When he and Denise married, they added u-pick strawberries and produce to the family’s Glenelg farm. In 1985, they decided to head west, and bought Waterford Farm, a former dairy
farm, in the rolling hills of western Howard County. Today, Waterford Farm is a destination for those who want to
learn about farming and land conservation. The expansive farmland is a mix of fields, woods, streams and placid ponds. There’s a nature trail that meanders through a 100-acre woodland. There are fields of corn and soybeans. Cattle, sheep and goats graze. Fields of amber grain, planted on the farm’s undulating hills, wave gently in the wind. Red-winged blackbirds chirp and flit above the fields. Acres of fields slope gently down to ponds, fed by Cattail Creek.
gave the Sharps the room they needed to expand their growing produce market. In Glenelg, they had space for only one greenhouse. At Waterford, they not only had room for more greenhouses, wind tunnels, hoop houses and cold frames, they could also grow more melons, tomatoes and other produce. And each fall, pumpkins fill the fields.
In the barn area, several greenhouses are brimming with herbs, garden plants and
wildflowers. While many dairy farms in the area were sold for development, Waterford Farm
Keeping the Farm Relevant “We’ve slowly transitioned from produce to plants,” Denise Sharp said. Emerging FARM & FLAVOR 27
“Best practices only make economic sense for farmers” —Chuck Sharp
agricultural products in Howard County include nursery products and bedding plants, according to the Howard County Farm Bureau. That’s because many Howard County farmers now grow produce to supply farmer’s markets, local farmstands and Community Supported Agriculture programs, where subscribers get a regular share of produce from spring through fall. “If you have a farm, I can provide you with transplants to put in your field, or with 4-inch pots to put in your market,” 28 FARM & FLAVOR
Sharp said. The plant business boomed in 2020, even as the farm’s educational tours were
put on hold because of concerns about the coronavirus. Sharp’s at Waterford Farm also found another niche market for farming, and that’s exposing the farm to young people. “The emphasis is on seeing a working farm,” Sharp said. There, children and teens learn about the agriculture/environmental link. They learn about the importance of healthy soil to the food they eat. They also learn about farming techniques that keep water clean and the contribution farms make to land preservation. “Best practices only make economic sense for farmers,” Sharp said. These best practices extend to their greenhouses. “It’s easier for me to walk through the greenhouses and identify pests and order beneficial insects and release them than it is to spray pesticides.” Plants tend to respond better to this practice, she said. Alexander Harrell is the greenhouse manager at
“WE Grow everything from artichokes to zinnias here” —Alexander Harrel
Waterford Farm. Harrell is in his fourth growing season at the farm. He came to Waterford from The Reach! Partnership
School, a city of Baltimore charter school which prepares students for a variety of careers. He also has a background
working with CSAs. Waterford allows him to combine his plant growing and business skills. “We grow everything from artichokes to zinnias here,” he said. Some of the farm’s more unusual produce includes white, red and black rice and CBD flour. Harrell enjoys the variety of challenges
the farm presents. He works with Sharp to anticipate what plants farmers will want well in advance of planting time. This year, kale, cauliflower, broccoli and carrots are early and late season crops. Tomatoes, squash, cucumbers, and melons are popular summer favorites. To help these plants get a good start, the farm makes its own soil mix. “We age it in the woods on site for five years,” he said. “It’s the best stuff.” Good soil helps make the produce more nutritious, he added. Harrell estimates the farm starts and sells 650,000 plants each year from February to October. When the farm is open to the public, the barn typically serves as the center of retail. Shoppers are allowed in the greenhouses each summer.
Farm Tours Most years, the plant business slows down in summer. That’s when tour
“Good soil helps make produce more nutritious” —Alexander Harrel
groups, mostly children, descend on the farm in large numbers. They come from camps and child care centers. They learn how food is grown and raised. They get to feed the resident chickens and turkeys. They see the farm’s rabbits, goats and pigs and go on a hayride. They learn about produce picked that day. They may go home with fresh produce. They play farm games and go on scavenger hunts. They learn about plastic problems in water
and soil by following the cycle of water bottles and plastic bags. They get to wade into Cattail Creek, which flows through the farm, and learn the life cycle of amphibians and stream insects. During the school year, tours get specific. School, childcare and scout groups study forest resources, water quality, conservation practices and farm practices. They study a day in the life of a farmer. They learn about pollination and see a beehive at work. They learn the difference between field corn and sweet corn, and who eats what. They even get to pick an
FARM & FLAVOR 31
“most kids don’t even know popcorn comes from corn” —Chuck Sharp
ear of corn to take home and pop. “Most kids don’t even know that popcorn comes from corn,” Sharp said. They learn about worms and compost, and they see working worm composting bins. They can learn how to make a birdhouse. Each fall, the farm designs a 3acre corn maze suitable for kids. Fall events include hayrides, pumpkin picking and campfires.
The Future of Farming Farming is Howard County’s fifth largest economic driver, according to the Howard 32 FARM & FLAVOR
County Economic Development Authority, and some of the county’s 335 farms are just a few acres. The average farm is 118
acres, according to the Howard County Farm Bureau. But some are tiny in comparison. “One of our customers grows flowers on a quarter-acre farm,” Harrell said. “She’s a phenomenal grower. Another grows produce on a halfacre with three hoop houses and sells at the Waverley Farm Market. I always feel humbled by people like that.” Other farms Waterford supplies with plants are 20 to 30 acres in size. Harrell spends much of each winter organizing the farm’s seed inventory to supply CSAs and farmers who sell at farmstands and farm markets. The farm also supplies a few urban restaurants. “In the past 10 years, a lot of people have started CSAs,” Harrell said. “We fill the greenhouse gap for farms who can’t use a greenhouse,” he said. “One of our customers does edible landscaping. He pays us to grow his stuff before he plants them. It saves him time, taxes and space for greenhouse. Everyone needs more time to grow.”
In a building that was once a High’s convenience store is a new kind of convenience. Wheelhouse Farm Market brings fresh produce from the Wheeler Farm in Sykesville as well as other area farms to a small strip shopping center in Glenwood. The market opened last October.
“We used to do farm markets,” says Katie Wheeler. “But people couldn’t always get everything they wanted in a three-hour window.” Wheeler Farm has a thriving Community Supported Agriculture program, which provides a weekly basket of produce to subscribers, but Wheeler says not all the farm’s customers wanted to join the CSA. That’s when the couple decided to open their own “convenient” farm market. The 2,800-square foot store anchors one end of the Inwood Shopping Center in Glenwood. Once inside, however, customers find themselves in what appears to be a genuine country store. Apple crates are stacked to form decorative displays. Barn paneling accents the walls. Knotty wood paneling display cases hold small items. Large antique wooden spools hold knickknacks and add to the rustic surroundings. 36 FARM & FLAVOR
Old tin roof fragments and windmills decorate the walls. Tin shelving is a reminder of general stores from olden times and a farmhouse table beckons visitors to sit and stay a while. On the walls are dried flowers in wooden frames. Wheeler Farm has been in Greg Wheeler’s family since the 1970s. The 52-acre farm is home to the third-oldest home in Howard County, built about
1745. Katie and Greg Wheeler took over the farm about five years ago. They formed a CSA and began growing vegetables, fruits and herbs to satisfy their customers. They also raise chickens and pigs and include the meat in their CSA. They include other locally made food products, like honey and jams. For the first four years, they sold their extras at a local farm market, but found their customers at farm markets wanted options beyond the Saturday hours the market was open. That’s when Katie and Greg began to explore options. Last summer, they found space at the former High’s and converted it into a place that makes fruits and vegetables, locally raised meats and cheeses, and freshly made convenience foods look appetizing. “It’s like a great community partnership,” Katie Wheeler says. “We pull from local farms, and farmers are able to move their produce. We wanted a place where people can come in and shop and get everything they need for a meal.” From soup to nuts to dessert and snacks, Wheelhouse can satisfy most hunger pangs and more, and they can do it six days a week. The market closes on Sundays. Local turkeys for Thanksgiving, hanging plants for Mother’s Day, and locally produced chocolate for
Valentine’s Day are just some of the seasonal items that Wheelhouse Market carries to satisfy local appetites. Starting each winter, produce comes from southeastern states. Florida strawberries arrive in February, while Georgia peaches arrive in May. Tomatoes and basil come first from local greenhouses, and in summer, they come from local farms. Ice cream and milk are produced with milk from cows raised at South Mountain Creamery in Frederick County. Maple syrup is tapped from trees in Allegany County. More mouthwatering Maryland made products include kettle corn, marinara sauce, salsas, relishes, salad dressings, pickles and old-fashioned sodas. Raw
milk cheese comes from a producer in Taneytown. Hippy Chick Hummus is made in Frederick. Meats range from bratwurst links to bacon, pork chops, burger patties, smoked ham, chicken parts, ground beef, ground turkey and New York strip steaks. Some are from Wheelhouse Farm’s pigs and chickens, while other local farmers supply the rest. Seafood offerings include Maryland seafood in season, along with salmon, swordfish and tuna. Maryland roasted coffee beans, flavored peanut butters, honey, soft pretzels and baked goods galore also come from nearby. Mushroom and banana jerky are just a couple of the
myriad of quirky snack foods. Old fashioned candy sticks will satisfy anyone’s sweet tooth. In need of some candles or dried flowers? There are locally-made soy candles and flowers grown and dried nearby. There are bags of homemade pasta. For tea lovers, Katie Wheeler blends combinations of dried tea leaves. If you’re too busy to cook, Wheelhouse has lots of ready-made or ready-to-cook, store made foods. Greg Wheeler makes most of the foods in the commercial kitchen to the rear of the store. Crab cakes, curried chicken salad, egg salad, seafood salad, shrimp salad, Italian meatballs, chicken Alfredo, Philly cheesesteak, egg roll, turkey corn dog bites, red skin potato salad, Wheelhouse smoked baby back ribs, pretzel dogs, bacon cheddar burgers, roasted vegetables, and more.
“These are from my husband’s family recipes,” says Katie. “These are versions of things we do at home. He just loves to cook.” Pizza, Stromboli, calzones, Buffalo chicken dip, breaded chicken dip, chicken Parmesan and Greek pasta salad are other creations made by Greg. When the store opened last fall, the Wheelers weren’t sure if the prepared food would sell, but as local consumers ate their way through the coronavirus pandemic in spring and summer, prepared foods often sold out. “It’s ever evolving,” Katie says. As the pandemic wore on through spring, online sales were robust, and online orders will continue to be a mainstay at the market. The store is located in a thriving retail section of western Howard County near Western Regional Park, home to an
array of youth sports ballfields, the Gary J. Arthur Community Center and the Glenwood branch of the Howard County Library. Around holidays, the Wheelers are planning special themed holiday foods and baskets. When Maryland produce peaks in late summer, the market will be filled with sweet corn, tomatoes, green beans, zucchini and yellow squash. As summer turns to fall, there will be butternut squash, apples, pears and pumpkins. On Facebook, Katie occasionally does cooking demonstrations. The store also sells her homemade pickles, popular with CSA customers. Pickle flavors, made from Wheeler Farm cucumbers, range from honey garlic, sweet Old Bay, sweet horseradish, chipotle, sesame ginger, garlic dill, bloody Mary, ranch dill, horseradish dill and sriracha dill. But the best time of year for farmers and produce is late summer and early fall. That’s when peppers, green beans, zucchini, yellow squash, sweet corn and more will be abundant. Then there are the tomatoes. “There’s nothing like a Maryland tomato,” Katie Wheeler says.
Wheelhouse Farm Market 2465 Md. 97, Glenwood, MD 410.489.6569 www.wheelhousefarmmarket.com www.facebook.com/Wheelhouse FarmMarket
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Growing up, Thomas Zippelli was watched during the day by his grandmother Lillian. She loved to cook, and he would often watch her in the kitchen. Later, he got to help her out by decorating pizzas and making meatballs and creme puff desserts. “She was a really good cook,” he recalls. Zippelli was always drawn toward the culinary field. “I guess it was really all that interested me,” he says. Starting to work in restaurants as a dishwasher around the age of 14, he went on to earn a bachelor’s degree in culinary arts from Johnson and Wales University in Rhode Island. His resume includes several years working with renowned chefs Daniel Humm at the New York City-based Eleven Madison Park and Thomas Keller at the Napa Valley-based French Laundry. “It was terribly intense some
days and really enjoyable sometimes,” he recalls. “Very hard, long days and consistent pressure basically, but it was one of the most beneficial time periods in my life I think.” The River Hill High School graduate was working as a sous chef at Canlis in Seattle in 2016 when he got the opportunity to come back to his native Howard County. “Opening a restaurant was always kind of a dream of mine, so I packed up, drove across the country and just kind of went for it,” Zippelli says. By Gina Gallucci-White Photos By Turner Photography
He took over the existing restaurant The Coho Grill in July 2016 located on the Hobbit’s Glen Golf Club in Columbia. Working for three months to transform the menu as well as the space, he opened The Turn House Kitchen and Drink Restaurant in October 2016. With a new American concept, the restaurant focuses on farm-to-table dishes. Zippelli was drawn to this style during his time at French Laundry. He would see the chefs starting their day by picking vegetables from local farms. “You just see the quality is so much better,” he says. The concept “was a no brainier especially since there is so much good stuff around us here.” Zippelli is passionate about getting folks to eat local. “I just like supporting the community and I just think it tastes 42 FARM & FLAVOR
better,” he says. “I try to live a very healthy lifestyle, so I appreciate knowing where my food comes from just to make sure it is raised in the standards that we find appropriate.”
His restaurant has formed partnerships with numerous area farms to make sure every dish has the freshest ingredients available. One of the venues he regularly collaborates with is Frank’s Produce and Greenhouses in Elkridge. Manager Jake Franz says he admires Zippelli because he personally comes to select from their products which is rare in the restaurant field. “Tom always wants to pick things out by himself,” he says. “We text him when new things are coming in locally. He will try and incorporate that into his menu. I think it is awesome. It helps us because he will mention our name on their menu if it is something he got from us. I would hope that person eating a salad would go ‘Wow these grape tomatoes are really good. Maybe we should go to Frank’s.’” Franz and his wife have four kids under six so when they can go on a date night, they head to The Turn House. “That is one of our favorite places to go,” he says. “We enjoy going there, having really good food, good service. To me, it is a really relaxing atmosphere...I enjoy eating there. It is a really cool place.” Produce, Franz notes, is not an easy product for making a living. “My grandfather always said, ‘There are three things that will keep you in business with produce and that’s quality, quality, and quality.” So, when area restaurants come in to buy a
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variety of produce including tomatoes, squash, peppers and eggplants, they want to make sure it is always fresh and high quality. “We are all in it together honestly,” Franz says. “We try to get along with everybody that is in our same industry and any other local restaurants. What helps them out is going to help us out.” When looking at the produce, Zippelli is inspired by “whatever looks good,” he says. “We will bring it back here and we have a ton of creative chefs here that have a great time messing around with new dishes....We have the flexibility to change the menu whenever we want.” Their dinner menu starts off with appetizers known as shareables from the farm including house-made sourdough bread, crab and avocado toast and mushroom taco. Before entrees, folks may want to also try their soup, salads, shareables from the sea and cheese and charcuterie board. Entrees include selections of burgers, grilled porch chop, 12 ounce New York strip, seared scallop risotto and crab cake platter. “We make everything from scratch,” Zippelli says. “I think the food is really good and fresh...I just think it is a very fun place to eat.” Around the beginning of June, Zippelli noted one of their most
popular dishes was a crab roll which is like a lobster roll. “It is super popular for people sitting outside,” he says. After the COVID-19 pandemic closed
the restaurant to dine in seating for two months, The Turn House was able to accommodate guests once outdoor seating was allowed. “We are lucky because we have the largest outdoor seating area in Howard County and it sits right on a golf course,” he says. “We are pretty fortunate that we were able to reopen with a bit of a bang. We were on an hour wait (the first Saturday).” When asked what Zippelli enjoyed the most about his job, he observed that there is always something going on. “I like to stay busy,” he says. “I am a pretty high energy person, so I love having a ton of stuff to take care of.”
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Reap the Rewards of Fresh-fromthe-Fields Flavors Located near the fast pace of two major cities—the nation’s capital and Baltimore— Howard County is also blessed by beautiful rolling farm fields that honor nature and people who are passionate about tilling that land or using it to graze everything from chickens to steers and alpacas. Much of what comes from the local fields can be found at farmers markets and on the menus of area restaurants, but it’s also fun and educational to visit the farms to see exactly what’s involved. You might even get your hands into the process when you make a stop at a pick-your-own farm to select a pumpkin or container of strawberries. It’s also a good time to connect with the farmer and meet the person responsible for all that good food or the wool that was spun into your favorite sweater.
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BREEZY HILL FARM 2820 Woodbine Road, Woodbine 410-489-5802 • breezyhillalpacas@gmail.com Breezy Hill Farm is a family-owned and operated alpaca farm located in the rolling hills of Woodbine. In addition to our herd of cute (and champion) alpaca, we have a menagerie of exotic chickens, goats, sheep and a sweet donkey named Rosie. Our farm boutique offers hand-spun yarns and roving created from the soft fleece of our animals, as well as beautiful and unique creations from co-owner Heather Lysantri’s fiber studio. In addition to our boutique we offer guided tours of the farm for groups of all sizes, which include interaction with the alpacas, and a free monthly meet-up for fiber crafters of all skill levels.
FARM & FLAVOR HIGHLIGHT You can schedule birthday parties or other special events with us and arrange for spinning or dyeing classes with co-owner Heather Lysantri.
CLARK'S FARM 10500 Clarksville Pike (Md. 108), Ellicott City 410.730.4049 • www.clarklandfarm.com For seven generations, the Clark family has been raising cattle in Howard County. Today we raise and sell 100 percent grass-fed beef, pastured pork and all-natural vegetables. We sell our meats and vegetables throughout the year at our farm market (which is also the Castle Store entrance to our petting farm, Clark’s Elioak Farm) and during the summer at our roadside farm stand. During the spring and fall you can stop at our farm market at Clark's Elioak Farm Tuesday-Sunday 10 a.m. to 5 p.m. In the summer, through Labor Day, our roadside farm stand is open daily with lots of delicious vegetables, fruits and meats. Check our website for winter store hours.
FARM & FLAVOR HIGHLIGHT In addition to buying at our farm year-round, you can also join one of our meat and/or vegetable CSAs. All our meats are antibiotic, hormone and steroid free. Our bacon and ham are cured without nitrates or sugar, and we have a variety of sugar free sausages. 48 FARM & FLAVOR
CLARK'S ELIOAK FARM 10500 Clarksville Pike (Md. 108), Ellicott City 410.730.4049 • www.clarklandfarm.com The Clarks have been farming in Howard County since 1797. The petting farm is open April 1 through early November. We welcome visitors Tuesday through Sunday from 10 a.m. to 5 p.m. Come visit our friendly farm animals, enjoy our rides and our slides, play areas and picnic area. We host educational group tours, birthday parties and group events.
FARM & FLAVOR HIGHLIGHT Our baby goats are a highlight of your visit to our farm. We are the new home of the Enchanted Forest, Maryland Storybook Park. Our pumpkin patch is great fun in the fall. Enjoy our new Fairy Forest. You can take a pony ride, a hay wagon ride, a cow train ride and an Enchanted Express Train ride every day that we are open.
FREETOWN FARM Harriet Tubman Lane, Columbia www.freetownfarm.org Freetown Farm is a 6.4-acre farm in Columbia, owned by the Community Ecology Institute, a Howard County non-profit focused on cultivating healthier communities through connections with nature. The farm is designed to both produce food and be a place for community education. They demonstrate regenerative agriculture and permaculture design practices in their stewardship of this land.
FARM & FLAVOR HIGHLIGHT The choice of the name Freetown Farm recognizes the important history of the land. They are working to develop programming that tells the story of the land and its historic community. The farm is across the street from the Harriet Tubman School, a segregated high school for African American students established in 1948. FARM & FLAVOR 49
GORMAN FARM
GREENWAY FARMS
10151 Gorman Road, Laurel 301-908-8063 • www.gormanfarmscsa.com
14098 Reps Road, Cooksville 15097 Frederick Road, Woodbine 410-442-2388 • www.greenwaytrees.net
Gorman Farm offers fresh, nutrient-rich, flavorful vegetables grown with organic practices on our farm in eastern Howard County. Our produce is available through our Community Supported Agriculture (CSA) program. Pick your own strawberries are available to the general public, as well as CSA members in late spring. We use Organic Materials Review Institute (OMRI) products for fertilization, disease and pest management. We employ Integrated Pest Management (IPM) strategies and always aim towards sustainability in all that we do.
FARM & FLAVOR HIGHLIGHT We build compost for supplementing our plant’s nutrition and the soil’s overall health. We strategically cover crop our ground to protect from erosion, to feed our soils and to maintain and offset fertility requirements. 50 FARM & FLAVOR
With locations in Cooksville and Woodbine, the Healeys open their fields each Christmas season to those looking for a fresh-cut Christmas tree. Greenhouses filled with hundreds of poinsettias grown right there in Cooksville are also available. A trip to Greenway Farms has become a Christmas tradition, complete with hot cocoa. In the springtime, the greenhouses are filled with flowers and vegetable plants for delivery to surrounding garden centers and school sales. The greenhouses in Cooksville are open for retail sales, enabling gardeners to walk through and pick out their plants.
FARM & FLAVOR HIGHLIGHT Michael Healey now runs the Christmas tree and greenhouse businesses with help from family, friends and neighbors—some of whom have been working at Greenway Farms for more than 30 years.
HENSING’S HILLTOP ACRES 3394 Jennings Chapel Road, Woodbine 704-293-4126 call or text www.hensingfarm.com kelly@hensingfarm.com Hensing’s Hilltop Acres is a pasture-based farm and dairy in Woodbine. They raise 100 percent grass fed beef, pastured lamb, soy-free, non-GMO poultry products (eggs and meat) and soy-free, non-GMO pastured pork. They follow organic practices but are not a certified organic farm.
FARM & FLAVOR HIGHLIGHT Their Jersey cows are A2 tested and they sell the milk and cream unpasteurized (labeled for pets). Visit their website for more information about the farm and their farming practices.
HERON’S MEADOW FARM 1596 Daisy Road, Woodbine 410-934-0148 Heron’s Meadow Farm, located in Western Howard County, is Maryland’s first tea farm. Home to BLTeas, LLC and MudPi Studios, the farm is host to many inspirational views, wildlife, flavorful teas and handcrafted stoneware pottery. Visitors to the farm can sample some of our teas, shop for their new favorite mug from the mug tree, view our tea fields and walk through herb gardens. Or simply relax on the patio and watch the blue herons, hawks, deer, foxes and other wildlife. Store hours are Fridays from noon-5 p.m., Saturdays from 10 a.m.-3 p.m., or by appointment.
FARM & FLAVOR HIGHLIGHT Whether it’s a new tea to try or a new stoneware creation on display in the pottery studio, there’s always something exciting happening at Heron’s Meadow Farm.
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LARRILAND FARM 2415 Woodbine Road, Woodbine 410-442-2605 • www.pickyourown.com Our farm is open during the growing season, beginning with the ripening of strawberries in late May or early June, and ending with the apple harvest, in early November. Our last day for the season is the first Sunday in November. We strive to grow top quality fruits and vegetables for you to pick your own or purchase in our farm market. We consider the soil and the plant material to be our most valuable resources. To keep the farm healthy and safe we use Integrated Pest Management and Best Management Practices.
FARM & FLAVOR HIGHLIGHT Please call or check our website the day you are coming, just before leaving your home, to find out what’s available that day and to avoid disappointment. Call 410-442-2605 or 301854-6110. The telephone recordings and website are updated throughout the day, and every day, as needed.
MANOR HILL FARM 4411 Manor Lane, Ellicott City 410-997-7771 • www.manorhillbrewing.com Located on a 54-acre working farm in Ellicott City, Manor Hill Farm is home to 14 acres of corn, 2-plus acres of hops, approximately 25 chickens, several honey bee hives, more than 20 free-range angus cattle and multiple herb, fruit, and vegetable gardens. Brewery operations began in June of 2015, making Manor Hill Brewing Howard County’s first and only farm brewery. Their head brewer uses high quality seasonal ingredients to craft hand-made beers from original and unique recipes.
FARM & FLAVOR HIGHLIGHT Their beers are available in cans and bottles and also in kegs, with colorful names such as Farm Fuzz, a Belgian-style witbier, Spotted Whales, a collaboration with a distillery in Ireland and limited release Overalls, a spring lager.
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MARY’S LAND FARM 4979 Sheppard Lane, Ellicott City 410-849-4314 • www.maryslandfarm.com Our current products sold on the farm seven days a week, include chicken, pork, beef, lamb, duck eggs and chicken eggs. As our perennial plants develop, we intend to provide nuts, berries, grapes, vegetables and fruit to the local market. Swales and berms are used to keep water on our property and out of Maryland’s overflowing and corroding waterways. This helps our plants and livestock and helps Save the Bay. All the animals are out on pasture and the pigs are in the woodlands. None of the animals are contained during spring, summer and fall; they are much happier out grazing.
FARM & FLAVOR HIGHLIGHT Only organic chemicals are used on the farm. The non-ruminant animals are fed certified organic grains in addition to their grazing. The ruminants are strictly 100 percent grass-fed. If you are like most of us, you probably learn best by seeing it for yourself, so call and visit.
MERRY ACRES FARM 3807 Walt Ann Drive, Ellicott City 410-531-2360 • www.merryacresfarm.com Merry Acres Farm offers horse boarding and hay sales and is a horse owner’s dream with an outdoor ring, indoor arena and miles of trails. It features a friendly environment and seven-day access to the horses. All disciplines are welcome. Merry Acres Farm began as a dairy operation in 1957 and in 1997 Howie Feaga and his family started boarding horses in a six-stall barn. A year later the focus turned strictly to horse boarding and a larger barn was built, ceasing dairy operations.
FARM & FLAVOR HIGHLIGHT They have recently started a beef operation at the farm. “We’re starting small,” says Feaga, with hopes of building the business. The animals are “pastured and raised on our hay” and finished off with corn, also grown on the farm.
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PENN OAKS WINERY
PORCH VIEW FARM, LLC
14607 Riggs Meadow Drive, Cooksville www.pennoakswinery@aol.com
2790 Florence Road, Woodbine www.porchviewfarmllc.com
Their farm of rolling hills and beautiful views was established in 2002. They have nurtured the soil with sustainable, best management practices while establishing and expanding their vineyard over time. In 2011, Penn Oaks Winery was the first to receive Howard County's farm winery license.
FARM & FLAVOR HIGHLIGHT They are a petite family owned and operated farm and winery. Their hours of operation flex around their farming and vineyard management. they are open from noon-6 p.m. on Sundays for wine tasting and purchase.
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On Porch View Farm, LLC, Keith Ohlinger raises heritage breeds of beef cattle, sheep, pigs, geese and rabbits as well as bees on 22.3 acres. He uses what the land offers, managing it, along with his animals, to create the optimal scenario without chemical fertilizers and pesticides. He has installed a system of swales and berms to affect drainage patterns on the terrain to capture and infiltrate as much rainfall as possible, minimizing runoff. Intensive rotational grazing is used for the livestock and hundreds of fruit and nut trees and shrubs were planted, the fallen fruit and nuts supplementing the animals’ diets.
FARM & FLAVOR HIGHLIGHT Keith Ohlinger is an expert on compost and uses it as the only fertilizer on the farm. “Soil health is really the key to everything. If I have healthy soil, then the plants will be healthy and animals that eat the plants will be healthy. If the plants and animals are healthy, then the people who eat them will be healthy.”
SHARP’S AT WATERFORD FARM 4003 Jennings Chapel Road, Brookeville 410-489-2572 • www.sharpfarm.com Visit Sharp’s at Waterford Farm, a 550-acre working farm located in the western part of Howard County, family-owned and operated since 1903. Alan and Julia Sharp offer outdoor educational field trips for children during spring, summer and fall. In the spring our greenhouses are full of hundreds of plants with a great variety of herbs, vegetable plants and colorful flowers. Other spring and summer activities include parties, open house events, encountering farm animals and hayrides. The fall offers campfires, hayrides, pick-yourown pumpkins, a corn maze, scarecrow making and a country store.
FARM & FLAVOR HIGHLIGHT You might have a backyard garden, or you might have a few pots on your porch. No matter, our staff is always ready to assist you. If you have never tried to plant your own garden, they will make suggestions steering you to success.
SHO NUF TURKEY FARM 11788 Scaggsville Road, Fulton www.shonufturkeys.com At Sho Nuf Turkeys, Chris and Tanya Bohrer are continuing the tradition of Tanya’s grandparents, Ellsworth and Mary Elizabeth Iager, of raising and selling turkeys at the farm in Fulton. With the farm being sold in 2019 for future development, it provided Chris and Tanya the opportunity to brand the turkeys “Sho Nuf” as a tribute to Ellsworth and his branding from the 1940s. They continue to provide the same high quality turkeys and turkey products for those who have been coming to the farm for years.
FARM & FLAVOR HIGHLIGHT The farm offers whole turkeys, bone-in breasts, smoked breasts, turkey bacon, ground turkey, wing packs and drumsticks.
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TLV TREE FARM 15155 Triadelphia Mill Road, Glenelg 410-489-4460 • www.tlvtreefarm.com Our farm has been in our family for over 100 years. That is why we provide highquality products at reasonable prices. At TLV (Triadelphia Lake View Farm) we believe in treating our patrons like one of the family. At Triadelphia Lake View Farm the customer always comes first. In 2018 the Browns started their most recent project— turkeys for Thanksgiving and Christmas. They also provide ground turkey and turkey parts at the farmers' markets and farm store. TLV is committed to producing the highest quality proteins at an affordable price.
FARM & FLAVOR HIGHLIGHT Farmer Brown Camp is an ongoing adventure for making friends and creating lifetime memories in a safe, beautiful natural environment. Camp provides time to “unplug” from electronic devices, TV, and get out into nature. At camp, there’s the opportunity to learn more about plants, animals, outdoor skills and develop deep friendships.
Just as a farmer looks forward to the next season, the staff of Farm & Flavor Howard is already thinking of the 2020-2021 publication. If you would like information about how to be part of the next Farm & Flavor Howard, contact the office of Howard County Business Development & Retention at info@discoverfrederickmd.com or contact nluse@fredmag.com for editorial content or sales@fredmag.com for advertising.
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Howard County Farms Airview Farm
Chanceland Farm
Evergreen Stables Farm LLC
1878 Woodbine Road, Woodbine
1975 McKendree Road, West Friendship
8250 Old Columbia Road, Fulton
Adventure Nursery and Landscaping
Chapel View Farm
Earth First Farm
14780 Bushy Park Road, Woodbine
2640 Jennings Chapel Road, Woodbine
6516 Prestwick Drive, Highland
Annodale Farm
Circle D Farm
Falcon Ridge Farm
3274 Jones Road, Woodbine
15535 Carrs Mill Road, Woodbine
4496 Jennings Chapel Road, Brookville
Baugher’s Fruit & Vegetables
Clark’s Elioak Farm
First Choice Farm
4775 Baugher Farm Road, Ellicott City
10500 Md. 108, Ellicott City
2698 Jennings Chapel Road, Woodbine
Bonafide Stables
Clark’s Never Sell the Land Farm
Forever Spring Farm
2751 McKendree Road, Glenwood Bowling Green Farm, Inc.
1465 Underwood Road, Sykesville Breezy Willow Farm C.S.A.
9090 Frederick Road, Woodbine Breezy Hill Farm-Alpacas
2820 Woodbine Road, Woodbine Breezy Willow Farm at Hopkins Spring
10500 Md. 108, Ellicott City Clark’s Produce Stand
4370 Centennial Lane, Ellicott City CWstorm at Wellington Farm
13550 Old Frederick Road, Sykesville Dawn Acres Angus
13155 Frederick Road, West Friendship Day View Acres
6800 White Rock Road, Sykesville Frank’s Produce
6686 Old Waterloo Road, Elkridge Freetown Farm
8000 Harriet Tubman Lane, Columbia Gentle Giants Draft Horse Rescue
925 Lady Anne Court, Mount Airy Gorman Farm
10151 Gorman Road, Laurel
15307 Frederick Road, Woodbine
1950 Mount View Road, Marriottsville
Brendel Farms, Inc
Days End Farm Horse Rescue
15298 Union Chapel Road, Woodbine
1372 Woodbine Road, Woodbine
14098 Reps Road, Cooksville 5097 Frederick Road, Woodbine
Carroll Farm-To-Table
Down on the Farm
Hartland Farm
Manor Lane and Frederick Road, Ellicott City
465 Morgan Station Road, Woodbine
646 Waterville Road, Mount Airy
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Greenway Farm
Hensing’s Hilltop Acres
Merry Acres Farm
Slade Farm
14204 Triadelphia Mill Road, Dayton
3363 Hipsley Mill Road, Woodbine
13200 Greenberry Lane, Clarksville
Heron’s Meadow Farm
Misty Meadows Farm
Spring Meadow Farm
1596 Daisy Road, Woodbine
2031 Millers Mill Road, Cooksville
2125 Md. 97, Cooksville
Hickory Ridge Farm
Morris Beef
Spring Mill Farm
13032 Highland Road, Highland
2031 Millers Mill Road, Cooksville
14120 Rover Mill Road, West Friendship
Jenny’s Marker
Native Plant Nursery
Stewart Farms
3485 Ivory Road, West Friendship
3575 Sharp Road, Glenwood
3400 Jennings Chapel Road, Woodbine
Jumping Ahead Acres
Open Barn Farm
Stonebrook Farm
5171 Talbots Landing, Ellicott City
3090 McNeal Road, Woodbine
6300 Guilford Road, Clarksville
Just This Side of Paradise Farm
Papa’s Produce at Restoration Acres
Summer Hill Farm
15240 Frederick Road, Woodbine
1815 Woodbine Road, Woodbine
14195 Md. 144, West Friendship
Kimberthy Turf Farm
Pizza Harvest Farm
Sun Nurseries
3425 Hipsley Mill Road, Woodbine
4979 Sheppard Lane, Ellicott City
14790 Bushy Park Road, Woodbine
Knott-E-Knuff Farm
Pleasant Prospect Farm
Tara Equestrian Center
1485 Old Annapolis Road, Woodbine
4389 Jennings Chapel Road, Brookeville
2640 Jennings Chapel Road, Woodbine
L-Meadow Farm
Penn Oaks Winery
1521 St. Michaels Road, Woodbine
14607 Old Frederick Road, Cooksville
The Elkridge FurnanceInn Farm Market
Larriland Farm
Pong’s Orchard
2415 Woodbine Road, Woodbine
12305 Carol Drive, Fulton
Limestone Valley Farm, Inc.
Rhine Landscaping
5450 Sheppard Lane, Clarksville
12885 Old Frederick Road, Sykesville
Love Dove Farm
Ritter Farm
14834 Old Frederick Road, Woodbine
565 River Road, Sykesville
Majestic Meadows Farm
Run of the Mill Farm
2405 Pfefferkorn Road, West Friendship
6901 Eden Mill Road, Woodbine
Manor Hill Farm & Brewing
13817 Howard Road, Dayton
4411 Manor Lane, Ellicott City Maple Dell Farm
1960 Daisy Road, Woodbine Mary’s Land Farm
4979 Sheppard Lane, Ellicott City Maura Cahill & Jan Luigard
14607 Riggs Meadow Drive, Cooksville
Rural Rhythm Farm San Giovanni’s Farm
719 Chessie Crossing Way, Woodbine Shadow Mere Farm
1841 Marriottsville Road, Marriottsville Sharp’s at Waterford Farm
4003 Jennings Chapel Road, Brookeville
5745 Furnance Avenue, Elkridge Therapeutic & Recreational Riding Center
3750 Shady Lane, Glenwood Timber Falls Tree & Beef Farm
17794 Old Frederick Road, Mount Airy Tin Lizzie at Wayback Farm
13240 Greenberry Lane, Clarksville Triadelphia Lake View Farm
15155 Triadelphia Mill Road, Glenelg Walnut Springs Nursery
14812 Burntwoods Road, Glenwood Wayback Farm
13240 Greenberry Lane, Clarksville Woodcamp Farm
17403 Hardy Road, Mount Airy
Sho’ Nuff Turkeys
11788 Route 216 (Skaggsville Rd.), Fulton FARM & FLAVOR 59
Full of Farm Flavor Favorite Recipes are Shared
Jen Posten of TLV Tree Farm in Glenelg, offers the following recipes featuring the products of their family-run operation:
Roast Turkey Ingredients
1 6-7-pound bone-in turkey breast 2 Tbs. chopped garlic 2 Tbs. chopped shallots 1 Tbs. chopped fresh parsley 1 Tbs. chopped fresh rosemary leaves 1 Tbs. chopped fresh sage leaves 1 tsp. chopped fresh thyme leaves
2 tsp. kosher salt 1 tsp. freshly ground black pepper 2 Tbs. freshly squeezed lemon juice 2 Tbs. olive oil 1 cup dry white wine 2 sprigs rosemary, for garnish (optional)
Directions • Preheat the oven to 350 degrees F. Place the turkey breast on a rack in a roasting pan with the skin side up. Pour white wine into the bottom of the pan. • In a mixing bowl, combine garlic, shallots, parsley, rosemary, sage, thyme, lemon juice and olive oil. Using your fingers and a gentle touch, loosen the skin from the meat and apply half of the mixture directly on the meat. Spread the remaining mixture on the skin, coating evenly throughout. • Roast the turkey for 1 ½ hours and check for doneness with a meat thermometer. If the turkey has not reached 165-degrees with a golden-brown skin, return pan to oven and check every 15 minutes until fully cooked. • Once fully cooked, remove turkey from oven and cover roasting pan with foil for 20 minutes. Slice the turkey on a cutting board and plate the slices. Liberally spoon remaining juices over the turkey and serve.
Zucchini Casserole Ingredients
1 pound pork sausage (mild Italian) 1 Tbs. canola oil 3 medium zucchini thinly sliced 1 medium onion, chopped 1 can (14-1/2 ounces) stewed tomatoes, cut up 1 package (8.8 ounces) ready-to-serve long grain rice 1 tsp. prepared mustard 1/2 tsp. garlic salt 1/4 tsp. pepper 1 cup shredded sharp cheddar cheese
Directions • In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Drain and remove sausage from pan. • In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. • Reduce heat; simmer, covered, 5 minutes to allow flavors to blend. • Remove from heat, sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.
Lavender Cookies Ingredients
1/2 cup shortening 1/2 cup butter, softened 1-1/4 cups sugar 2 eggs 1 tsp. vanilla extract 1/2 tsp. almond extract 2-1/4 cups all-purpose flour 1 tsp. dried lavender flowers 1 tsp. baking powder 1/2 tsp. salt
Lor Heroni ’sBaker, of Farm in Meadow sha Woodbine, cookierers this ecipe:
Directions • In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well. • Drop by rounded teaspoonful 2 inches apart onto baking sheets lightly coated with cooking spray. • Bake at 375-degrees for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: about 7 dozen. • Larriland Farm, Woodbine, offers a multitude of recipes on its website, www.pickyourown.com
FARM & FLAVOR 63
Aunt Virgina’s Blueberry Pie
This re courtescyipe is Larrilan of d WoodbinFarm, e.
Ingredients
1 crust pie shell, baked (9-inch) 3/4 cup sugar 3 Tbs. cornstarch 4 cups blueberries 1/4 tsp. salt 1 Tbs. butter 1/4 cup water 1 Tbs. lemon juice
Directions • Combine sugar, corn starch, and salt in pan. Add water and 2 cups berries. Cook over medium heat. Stir constantly until it comes to a boil and thickens (very thick). • Remove from heat and stir in butter and lemon juice. Cool. • Place remaining 2 cups of berries in pie shell. Top with cooled mixture. • Serve with whipped cream or topping.
Corn Salad Ingredients
6 medium ears sweet corn 3 Tbs. butter, melted 1/2 cup chopped cucumber 1/2 cup fresh or frozen shelled edamame, thawed 1/2 cup julienned radishes 1/4 cup fresh basil leaves, thinly sliced
Directions • Brush corn with butter. Grill corn, covered, over medium heat for 10-12 minutes or until lightly browned, turning and basting occasionally. • Cut corn from cobs; transfer to a large bowl. • Add vegetables and basil.
Jen of TLV Posten in Glene Tree Farm lg this rec, offers ipe.
64 FARM & FLAVOR
9460 Liberty Rd. Frederick, MD 301.898.1200
700 E. Diamond Ave. Gaithersburg, MD 301.670.9300
www.rippeonequipment.com
1115 Baltimore Blvd. Westminster, MD 410.848.5000