s
Farm Credit Lending support to agriculture in America
leader
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Turn to page 12 to find a farmers market in your community!
Volume 22 | ISSUE 3 | $3.95
Going to Market
s MidAtlantic Farm Credit, ACA
In This Issue
Thomas H. Truitt, Jr., CEO
FARM AND LAND
MidAtlantic Farm Credit Board of Directors Paul Baumgardner Chairman Jennifer L. Rhodes Vice Chairman Brian L. Boyd Gary L. Grossnickle Laura M. Heilinger Dale R. Hershey Walter C. Hopkins
4 PMeck’s lanning for Success Farm Market in Strasburg,
Pennsylvania draws crowds from all over the region with their fresh produce and seasonal essentials, like pumpkins and Christmas trees.
6 BTheuilding Bridges Albright family of Baltimore County,
Maryland has been farming for years, and enjoy sharing their knowledge of food and agriculture with others.
Anthony M. Ill T. Jeffery Jennings M. Wayne Lambertson Fred R. Moore Dale J. Ockels Ralph L. Robertson, Jr. Alan N. Siegfried Douglas D. Scott Joseph D. Snapp Fred N. West
facebook.com/MidAtlanticFarmCredit @midatfarmcredit mafc.com/blog
8 TKevin horoughly Modern Marketing 10 Freight Running Freight Station Market and Katey Evans of Bridgeville, Delaware Station Market, located in have found success with their on-farm market, and have expanded to include a creamery, which hosts community events for adults and children alike.
Winchester, Virginia, has been going strong since 1987, when Beth Nowak started it as a way for local farmers and artisans to sell their goods.
+MafcMidAtFarmCredit MidAtFarmCredit @midatfarmcredit
OUR ASSOCIATION
12 Support Your Local Market 15 Festive Fall Recipes 16 2018 Scholarship
Leader, contact Jenny Kreisher at 888.339.3334, e-mail her at jkreisher@mafc.com or write her at MidAtlantic Farm Credit | 700 Corporate Center Court | Suite L | Westminster, MD 21157. This publication is for you, our reader. We’d love to hear from you!
Announcement
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COMMUNITY
The Farm Credit Administration does not require the association to distribute its quarterly financial reports to shareholders. However, copies of its complete report are available upon request or see quarterly updates online at mafc.com. The shareholders’ investment in the association is materially affected by the financial condition and results of operations of AgFirst Farm Credit Bank and copies of its quarterly financial report are available upon request by writing: Susanne Caughman | AgFirst Farm Credit Bank | P.O. Box 1499 | Columbia, SC 29202-1499
16 #WhyIFarm Photo Contest 16 Ag BizMasters 17 Properties for Sale 2
questions or ideas If you have any questions or ideas for the editorial staff of the
| VOLUME 22 | ISSUE 3 | mafc.com
Address changes, questions or requests for the association’s quarterly financial report should be directed to: MidAtlantic Farm Credit, ACA by calling 800.333.7950 or writing: MidAtlantic Farm Credit | 45 Aileron Court | Westminster, MD 21157
s president’s message
Successful Marketing
s events | deadlines SEP
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4 Labor Day Offices Closed 15-23 The Great Frederick Fair Frederick, MD 17-23 Gratz Fair Gratz, PA 20-22 Solanco Fair Quarryville, PA 24 Family Farm Day Cockeysville, MD 27-29 West Lampeter Fair Lampeter, PA
OCT
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2 Sales closing for wheat and barley 5 Delaware FFA Foundation Golf Tournament Bridgeville, DE 9-15 Lancaster County Ag Week Lancaster, PA 14 Shenandoah Autumnfest Woodstock, VA 21 Maryland Million Laurel, MD NOV
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15 Sales closing for pasture, rangeland and forage
20 Sales closing for orchard and vineyard
23-24 Thanksgiving Offices Closed
For a full list of events, please visit mafc.com
There’s nothing more gratifying than knowing where your food comes from. That’s what is so great about farmers markets - seeing the dirt on a freshly picked pumpkin or carrot, meeting the farmer who grew it, and discussing different ways to cook it with them is a common experience. They create that connection between our food and those who grow it that you don’t get in a big super market. Not to mention, you can find just about anything you’re looking for these days, and discover new foods to try that you have never seen before. Ever tried a donut peach? They’re delicious. Each of the four customers featured in this issue of the Leader have found success selling their products at farmers markets. Some have their own on-farm markets as well, which offers the customers they meet a chance to see the farm first-hand. One even has a food truck that they drive from location to location, serving as a mobile ice cream parlor. All four are unique, but they all agree that consumers enjoy meeting them and hearing their story. The Meck family of Strasburg, Pennsylvania has a strong presence in their local community, and are familiar faces at the Lancaster farmers markets. They also have a roadside stand and their own market at their farm, which draws area residents coming to purchase local produce, flowers, and Christmas trees. Since they were little, J.T. and Jesse Albright of Baltimore County, Maryland have been helping their dad, Tom, bring meat and produce from their 300 acre farm to area farmers markets. They take pride in teaching those without a farming background the importance of understanding where their food comes from and giving them an opportunity to ask questions. Katey and Kevin Evans of Bridgeville, Delaware have expanded their family’s farming business to include an on-farm market and a popular ice cream shop called The Frozen Farmer. They host events at their location throughout the year and use their ice cream truck as a way to teach kids about agriculture. Lastly, we feature Beth Nowak, who founded Freight Station Market in Winchester, Virginia in 1987. This market serves as a place for other local farmers to sell their goods and interact with their community members. If you’re looking to try a new farmers market, we’ve compiled a list of some located in our territory, starting on page 12. We also share four of our favorite fall recipes, featuring products you can purchase at your local market, on page 15. The fall is one of my favorite times of the year. I hope you all take advantage of the fruits and vegetables that are in season during this time, and support your local farmers. If you think of it, share your market experience on social media using #buylocal, and we may feature you in our next issue. Have a happy fall,
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FARM AND LAND
Meck’s Farm Market location along a well-traveled road, combined with their careful attention to providing seasonal offerings, attracts customers throughout the area.
Successful farm market begins with planning Story and Photos by Sally Scholle
| In spring, pots and baskets of brightly colored flowers draw attention to the area outside
Meck’s Farm Market. By summer, bins of corn, tomatoes, and cantaloupe take center stage. In fall, the space is filled with pumpkins and gourds, and during the holiday season, customers can stop in for a Christmas tree.
But that’s just the roadside stand portion of Meck’s, part of the larger farm market that the Meck family believed was important to maintain after they constructed a large, modern farm market to sell the farm’s produce and other locally produced items in Strasburg, Pennsylvania. Meck’s has a strong presence in the community, and many people recognize the name from Lancaster’s Central and Southern markets. Meck’s originated when Bob Meck started working for his father-in-law, Irvin Widder, a long-time farmer who sold produce from his 20 4
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acre farm at the Lancaster markets. The two entered a business partnership, and Bob eventually took over the business. Today, Bob and his two sons, Rob and Ryan, work together growing produce that’s sold at the Central Market, their on-farm market, and through a 98 member CSA. “We had a roadside stand along Strasburg Pike,” Ryan explains, adding that the family first grew produce on a 23 acre farm. “When we moved down here, we started with a carport. It expanded over the years, and our business at Central Market grew, too.”
In 2002, the Mecks had an opportunity to purchase a much larger farm in the same area. They knew they eventually wanted to construct a full-size market, so Rob and Ryan researched farm markets as they planned the building that would eventually replace the carport structure. Ryan says that the business plan required by Farm Credit helped them look at figures that would predict the success of a full-scale farm market at the location. The brothers looked at a traffic study, estimated how much each customer would spend, determined their goals and planned their product line.
s Bob Meck enjoys spending time in the modern farm market,
greeting customers and making sure displays are fresh and attractive. Bob has seen a lot of changes in the produce business over the years and is willing to incorporate new ideas.
“The family has been in produce growing and sales since before my time, and hoped that we had good enough name recognition in the area that we’d be successful,” says Rob. “At Central Market, we sell fruits and vegetables. At the farm store, in addition to fruits and vegetables, customers can purchase baked goods, meats, jellies, and jams.” When it comes to deciding what to grow, Ryan relies on popular standbys, as well as what customers ask for. “If something is becoming more popular, like a certain type of tomato, we try to grow that,” he says. “We’re always trying new varieties to see what people like. For example, white sweet corn used to be a staple in the area, but now customers prefer bicolor sweet corn. We try to be aware of these trends and learn from year to year.” To maintain a steady supply of fresh greens, the Mecks constructed a hydroponic greenhouse where they grow a selection of greens and herbs yearround. Plants start out as seeds in a sterile soil medium, then are transplanted to individual holes in a channel that allows roots to be exposed to a nutrient solution below. “Every week, we’re planting, harvesting and transplanting so we have
s Rob Meck makes sure customers have a good selection of fresh produce in the farm market. Carefully packaged greens are a popular year-round item.
a constant supply,” says Rob. “We usually have about five different phases in the channels.” After each harvest, the channels are carefully sanitized prior to being replanted. Shade cloth on the exterior and a wet wall inside help maintain ideal growing conditions. Field crops include summer favorites, and the Mecks have a jump on the season with sweet corn started under biodegradable plastic. “We planted it April 13,” says Ryan. “We planted a twin row with 20 inches between the twin rows, and 40 inches between those rows so we can get two rows under plastic.” Pumpkins thrive in a no-till field following a rye cover crop that’s rolled down to create a thick mat. “We can go in the day after it rains or even while it’s raining and pick clean pumpkins,” says Ryan. “Before, when we grew them on dirt, we had to wait almost a week for the dirt to fall off, and we still had to wash them.” Although customers have embraced the new farm market, the Mecks are aware that many shoppers still enjoy a quick stop at a roadside stand. “As mecksproduce.com facebook.com/mecksproduce
s A hydroponic greenhouse is ideal for growing a
variety of greens and herbs for Mecks’ markets. Ryan Meck, shown here checking lettuce, manages both hydroponic and field production of vegetables.
part of our research, we recognized the fact that in this area, people like to stop at roadside stands,” says Rob. “We keep an area outside the market that we call the ‘roadside market’ where we put items like tomatoes, corn and melons like we would have had at our roadside stand. There’s always someone out here with a cash box so people can buy things without going in the store. We didn’t want to lose that roadside stand appeal.” A farm market tour during the planning stages helped the Mecks finetune their plan for an on-farm market. They learned that high ceilings, good lighting and an open concept in the market were important design factors. Rob tries to use color effectively to create attractive displays throughout the market. “We want it to look full but not excessive,” he says. “No one wants to buy the last one of something.” The Mecks are grateful for their customers’ support, and train employees to be mindful of customers as they shop. Rob says that his father taught him how to respond to customers as they complete a sale. “We respond with ‘thank you’ because we want to thank our customers,” says Rob. “We’re thankful they shop with us.” l VOLUME 22 | ISSUE 3 | mafc.com | 5
FARM AND LAND
Building bridges between the people who grow the food and the people who eat it Story and photos by Susan walker
| There are only two people in the Albright family who began selling their produce and
other farm products to the public at a younger age than Tom Albright. That would be his sons, 28 year old Jonathan, who goes by J.T., and 25 year old Jesse. While Tom started selling the produce he grew in 4-H and eggs and broiler chickens at the farm stand outside his family’s home in Phoenix, Maryland when he was 10, J.T. and Jesse have been helping Tom bring the produce, eggs, chicken, beef, turkey, pork, and plants the family raises on 300 acres in Baltimore County to several area farmers markets since they were just five years old. Jesse (far left), Tom (far right), and J.T. (second from right) get help from both Taylor Nantz (second from left), who handles marketing and social media, and James Thomas (center).
“I’ve been going to the markets all my life,” explains J.T. “I wouldn’t know what to do with my Sunday mornings without the Baltimore Farmers’ Market & Bazaar. It’s more than just another day of work. It’s a social event. We get to see customers and their families who’ve been coming to the market since I was a kid and friends from other farms.” Adds Jesse, “The Baltimore, Fells Point, and Timonium markets we take part in provide contact with consumers and 6
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give us a chance to educate our customers not only about how we grow and raise our products, but also about agriculture in general. People in the U.S. are so far removed from farms and lack understanding of how the food they eat is produced. They have a lot of misconceptions, so talking with customers at the markets gives us a unique chance to stand up and be advocates for agriculture.” Beyond advocating for agriculture, Tom sees selling directly to customers as
an opportunity to build relationships with people he and his sons would never have the chance to meet if they spent all their time on the farm. “Working at the markets really helped in expanding our world,” he believes. “We get to meet and know a truly diverse group of people from all walks of life. In addition, it’s been a chance to expand my sons’ understanding of what farming is all about. We donate chickens to some people in need through the city market. Through those donations, the boys
albrightfarms.net/ facebook.com/farmsalbright/
saw that farming isn’t just about putting dollars in our pockets. It’s about doing what’s right.” Working on the land has been in the Albrights’ blood for almost 175 years. Tom’s great great grandparents came to the U.S. from Germany in 1845 and started farming in Baltimore County. His grandfather had a dairy operation and shipped milk, and worked for a local vet running a horse rescue. Tom grew up working on his uncles’ dairy farm, raising produce and steers he sold as freezer beef at his roadside stand and local farmer’s markets. His mother, who is in her 90s, still lends a hand at the family’s roadside market. J.T. and Jesse purchased their grandmother’s 60 acre farm four years ago. They raise laying hens and grow feed for the turkeys, pigs, and cows, have a hydroponic greenhouse, and are planning to build a hog barn on the property. While J.T. and Jesse are now an integral part of the farm operations, that wasn’t always the plan. Both left the farm to attend college and didn’t plan to return. J.T. was the first to come back to
@farmsalbright
the farm and work in @farmsalbright the greenhouses. His main responsibility now is handling sales and delivery. Jesse earned a degree in finance and economics and was planning to become an accountant. But, he changed his mind and told his father he wanted to try raising grain on his grandmother’s farm. He now also handles the farm’s finances. “Business has tripled since the boys came back to work on the farm,” Tom says. “We’ve got more hands and more ideas, and that’s helped us grow.” Another key to the Albright’s success is the diversity of their operation. In addition to growing and raising a variety of produce, plants, and livestock, they also sell their products through several channels, including their farm stand, the farmers markets, and an area grocery store. They also sell wholesale to a number of upscale Maryland restaurants including Woodberry Kitchen, Parts and Labor, Sandlot, Myth and Moonshine Tavern, and McFaul’s. “We don’t want to put all our eggs in
one basket,” says Tom. “A diversified operation can withstand the rise and fall in the various markets better, which steadies our cash flow.” In addition, the Albrights keep their crew lean, working with three laborers who’ve been with them for 16 years and James Thomas, who came to them as a high school intern five years ago and now grinds feed and works on the farm wherever he’s needed. “Our crew is about half the size of other farms our size,” Tom adds. “That’s another way we keep a handle on costs. You need to be a good steward of your resources—the land, your people, and your time.” As they look to the future, Tom, J.T., and Jesse plan to refine their operations, grow their chicken business, and build their own processing facility so they can sell fresh chicken in addition to frozen, which customers have been asking for. “Things are constantly changing,” explains Tom. “You need to adjust and be flexible so you can keep moving forward.” l
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Bedding plants and colorful hanging baskets are big sellers at the markets.
Selling directly to consumers lets the Albrights educate their customers about farming and the food supply.
Both a diversity of products and ways of selling those products helps the Albrights grow their business.
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FARM AND LAND
Thoroughly Modern Marketing makes Evans Farms Produce a success | When Kevin Evans was young, like many farm children, he sold watermelon and vegetables from a wagon at the roadside. Fast-forward some 20 years later, and that wagon has grown to become a multi-pronged enterprise on one of Delaware’s major routes to the beach, Route 404.
Story Nancy L. Smith | Photos by Nancy L. Smith and Evans Farm
Kevin and his wife Katey operate an on-farm produce market, creamery and community activities venue. In addition to on-farm sales, the Evans family sells at eight farmers markets from Lewes to Milford. Direct sales to grocery stores including Giant, Harris Teeter, and Redner’s have been very successful. “We deliver to stores within a couple hours [of harvest]. The produce is still hot from the field,” Katey says. Their Evans Farm brand is displayed in grocery stores on the Eastern Shore and “across the Bay.” Vacationers stop in on their way to the beach, saying they recognize the brand and want to see where the vegetables come from. Others experience Evans Farm quality for the first time during their vacation and return home to ask their stores’ produce managers to get Evans Farm produce. Kevin says, “When groceries identify produce with the town or farm name, it helps sales and makes consumers feel confident.”
Evans Farm employees often visit grocery stores to meet customers. “Customers love it,” says Kevin. “We have great employees who can answer direct questions. It reassures consumers.” The need to use produce before it spoils was the impetus behind the Evanses’ second retail brainchild, The Frozen Farmer. Katey explained that strawberries, for example, begin to soften soon after picking. While not acceptable to most consumers, they are still edible—and make great sorbet. She also discovered that customers wanted convenience; they want their watermelon cut up and chilled, for example. With ice cream and sorbet, the farm could offer convenience while using ripening produce at the peak of its sugar content. Katey and her mother, Jo Ellen Algier, attended Ice Cream University in West Orange, New Jersey. Jo Ellen is a part-owner of the enterprise and is responsible for production of ice cream, sorbets, and “nice cream,” which tastes
like ice cream, but has less fat and uses locally grown fruit. Although the plan was to manufacture and sell The Frozen Farmers’ products out of a food truck, the operation required more electricity and plumbing than the truck could provide. So, when the Evanses were designing a new building for the produce market, they added an ice cream shop, complete with a commercial kitchen, bright yellow tables and chairs, and an array of frozen treats for sale. But the Frozen Farmer truck does not sit idle. The Evanses have partnered with local school systems to serve kids, cater private events, and serve the public at fairs and festivals. Katey loves to see a child revel in an ice cream cone and “know we made his ice cream dreams come true.” The spacious Evans Farm Produce stand offers local meats, fish, honey, and other products, in addition to luscious fresh produce and frozen treats. It
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A rainbow forms a halo over Evans Farm Produce and The Frozen Farmer. Evans Farms was established 75 years ago by Kevin’s grandparents Joseph and Rebecca Evans. Kevin became a partner in the business in 2000.
The Frozen Farmer mobile food truck caters off-site fairs, festivals, private events, parties, and weddings. Offerings feature fresh-from-the-farm treats using Evans Farm produce, like sweet corn ice cream.
A young Frozen Farmer customer examines available selections. There is a drive-up window for those who don’t want to leave their car.
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Katey and Kevin with daughters, Kylin (three) and Kenna (four). Evans Farms Produce is certified by the USDA for Good Handling Practices and Good Agricultural Practices.
includes a drive-through—believed to be the only one on the shore—allowing customers to drive directly into the building to pick up their produce without having to leave their car. The produce market also proudly serves as a community center. Katey’s goal is “to engage the community and let [the public] know they’re welcome on our farm.” Making the farm a yearround community hub started when the Evanses began doing birthday parties on-site. They added children’s tea parties during the winter. After the success of these events, Kevin says they wanted to do something else for those interested in farming, so they hosted a farm equipment day, where the children got to see the massive machinery up close. In addition, “each child got to drive a tractor for five or six minutes [with an experienced adult],” says Kevin. He noted that this is
nothing new for farm kids, but that other children were very excited by it and may remember it for many years. Katey adds, “We try to make the atmosphere friendly for adults, too.” A winter wreath-making class that drew crafters from throughout the area is just one of the offerings. The Evanses also custom-tailor events “from a simple ice cream picnic on a budget to a full farm festival.” They offer simple space rentals and ice cream socials, barrel train rides, face painting, and private outdoor movie screenings. Katey hopes to grow the agritainment side of the business “to build a space the community can enjoy on a daily basis.” They host events for National http://evansfarmsproduce.com/ thefrozenfarmer.com facebook.com/EvansFarmsProduce/ facebook.com/TheFrozenFarmer/
Ice Cream Day in July, Watermelon Day in August, and a fall festival in October, which drew thousands of people last year for pony rides, face painting, and other fallthemed activities. The farm market and its many adjuncts are not, of course, the only elements of Kevin and Katey’s enterprise. A third-generation farmer, Kevin farms some 2,000 acres of grain and produce, including fresh and processed vegetables. He also runs a custom application business. The farm’s packing facility ships 200 to 300 tractor-trailer loads of watermelons each year. The farm also sells produce directly to area restaurants that feature “farm-to-table” menus. Despite having so many balls in the air, Kevin comes back to basics when reflecting on the best part of the operation, “I like to see a crop become a success in the end, to harvest a sweet crop, a pretty crop.” l VOLUME 22 | ISSUE 3 | mafc.com | 9
FARM AND LAND
Farmer Beth runs the market Story and photos by Maggie Wolff Peterson
| When Beth Nowak established the Freight Station Farmers Market in Winchester in 1987,
she gave herself a permanent home. Previously, farmers who wanted to sell their goods in Winchester at a market operated by the city in collaboration with Frederick County had been moved from site to site. So Beth, along with two other vendors, found space on a gravel lot, and negotiated a lease there.
The site is the parking lot for Winchester Little Theatre, which operates in a converted antique railroad freight station. Thus, the name of the market. Beth, who with her husband Eugene owns Mayfair Farm in Bunker Hill, West Virginia, calls herself the “manager and chief vendor” of the market, which is open on Tuesdays, Fridays, and Saturdays from May to October, and on Tuesdays and Saturdays from January through April. It’s a small market, with seven other vendors currently occupying all of the space
available. Because of this, Beth makes sure to avoid duplicating vendors and to vet her vendors carefully. She doesn’t want to have to babysit anyone, she says. No one knows this better than Ryan Clouse, a loan officer with Farm Credit, who was once one of Beth’s vendors. As a high school student involved with an FFA project, Ryan grew enough produce to sell some, he says. “Sweet corn, with a few other assorted vegetables out of our garden,” Ryan says. “Whenever we had extra,
we went there.” Beth ran an organized operation, Ryan adds. “She knew what she wanted,” he says. “As long as you were providing a good service and a good product, that’s what she wanted.” Ryan said Beth’s influence on the farming community goes beyond her work at her own market. She is a fountain of information for farmers throughout the region. “She’s the go-to person when it comes to farm markets,” he says. Beth, chief vendor and manager of the Freight Station Farmers Market in Winchester, confers with Ed Matthews, executive chef at One Block West restaurant.
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Ed Matthews, executive chef of One Block West restaurant in Winchester, shops at the Freight Station Market routinely. Creating a seasonal, farmdriven menu means buying the freshest local produce available, he says. On an early June day, that meant selecting thin stalks of asparagus. “It is going into a warm mushroom salad,” Ed says. “It’s going to be a sauce on the rabbit confit. It’s going into the ricotta gnocchi with morels, and with maple-marinated pork.” Beth says she makes sure that every vendor at Freight Station Market is selling something different from the others. “It’s in the best interest of the vendors that we try to maximize their opportunity to make money,” she says. “We try not to overlap.” Additionally, the market won’t accept commercial bakers or craft vendors. Everything there is farm-grown or farm-made. But as the region around Nowak develops, farmland diminishes, Beth says. Currently, a one million square foot distribution center under construction for the retailer Amazon, that will add 1,000 jobs to the region, is being built on land not far from Beth’s farm. She is anticipating the resulting congestion as roads are improved for commuting workers. Beth understands the necessity of
providing a reliable revenue stream for working farmers. Farming is hard, physical work that is dependent on unpredictable weather patterns. Most of the vendors at the Freight Station Market have other full-time jobs, in addition to the farm. Beth did as well, in the beginning. For a while, she took long-term substitute teaching assignments, and enjoyed the opportunity to learn subjects such as algebra, in order to teach them. “A lot of us used to teach,” she says. “I have a master’s degree. We used to call ourselves the overeducated farmers market.” Nearly 3,000 pounds of produce must be lifted each time Beth’s truck is loaded for market. Days begin at 4:30 in the morning. The work is grueling, but Beth says she enjoys beginning her day with a view of stars in the night sky. During the summertime, “we are working 80 hour weeks,” Beth adds. “It’s all we do.” And between the two of them, the Nowaks practice division of labor. “When you’re doing this for a living, you have to have a partnership,” Beth says. On days she is at the market, Eugene remains home to manage the farm. The Nowaks began their farm life in 1983 by buying a defunct orchard in West Virginia. “We bought a farm with nothing on it,” she says. “No house, no well, no septic—nothing.”
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The market operates nearly year-round, while produce changes seasonally.
Beth preserves the bounty of her farm, then sells it at the market.
facebook.com/Freight StationFarmersMarket/
But Beth was raised to accept hardship. During a period of her childhood, while they were living on an Alaskan island, her family had no electricity, telephone, or radio. “We went everywhere by boat.” Eugene always had a love for farming. As a youth in New York, “he farmed his quarter acre and he sold what he grew out of the house,” Beth says. Since buying the acreage in West Virginia, they’ve developed Mayfair Farm. They constructed a home for themselves, as well as greenhouses, a chicken house, two pole sheds, a barn, two walk-in coolers, and a walk-in freezer. To what had been three acres of apples and three of peaches, they have added other fruit trees, berries, grapes, and crop fields. A 400 foot wall, which ranges from four to ten feet high, was built solely from the rocks that the Nowaks have dug out of their land. “We’ve had to pick up rock after rock,” she says, remembering all the work that went into their home, which you can tell they are proud of—and should be. “We’ve made some very good growing soil out of this West Virginia limestone and clay.” l
s The Freight Station Farmers Market occupies a gravel lot in Winchester, outside of a theatre.
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Support your local markets!
| Farmers markets aren’t just for summertime, and there are quite a few located in our own backyard. This fall, visit one of the markets listed below to show your support for your local farm community and bring their fresh produce right to your kitchen table. It’s amazing what can happen when we go local! Share your favorite market experiences on social media by posting a photo or video and using #buylocal. Your post could be shared in a future Leader issue, or on our social media networks.
Story by BreAnn Fields and Morgan Figgins
Maryland Baltimore Farmers Market E. Saratoga Street & Holiday Street Baltimore, MD This is Maryland’s largest producers-only market, lasting from April until December. Along with buying locally grown and raised products, vendors also offer foods such as sandwiches, breakfast items, and soups. Vegan items are sold as well. facebook.com/promoandarts @promoandarts @promoandarts promotionandarts.org/events-festivals baltimore-farmers-market-bazaar
Druid Hill Farmers Market 3100 Swann Drive Baltimore, MD Open every Wednesday in June through September, from 3:30 – 7:30pm. Druid Hill Farmers Market offers a large variety of produce, fresh baked goods, jam, local eggs, fresh prepared foods, crafts, and even live music, free yoga classes and movies. The Market is supported by a partnership with the Rawlings Conservatory and Botanical Gardens. facebook.com/Friends-of-Druid-Hill-Park 273399014475/?ref=br_rs @DruidHillPark @druidhillpark flickr.com/photos/friendsofdruidhillpark druidhillpark.org/farmers-market.html
Carroll County Farmers Market Carroll County Agriculture Center 700 Agriculture Drive Westminster, MD Open every Saturday, June-September. This is the oldest farmers market in Carroll County, and the second oldest in the state of Maryland. It hosts 65-100 vendors each week, and they hold several special events during the summer, including Christmas in July and a Peach Festival. carrollcountyfarmersmarket.com carrollcountyfarmersmarket.html
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PA Dutch Farmers Market Annapolis Harbour Center 2472 Solomons Island Road (MD Rt. 2) Annapolis, MD Open Thursdays and Fridays from 9:00am – 6:00pm, and Saturdays 8:30am – 3:00pm. Known as the “Amish Market”, this market is located in Annapolis Harbor Center. The products are made using traditional PA Dutch recipes that have been handed down by the Amish from generation to generation. This market offers fresh produce, a candy store, desserts, dairy foods, meats, and even an ice cream stand featuring Hershey’s Ice Cream. Along with the many vendor stands, there is a Dutch Market Restaurant where you can sit, relax and enjoy beautiful Annapolis while eating traditional homemade PA Dutch meals. facebook.com/padutchmarket padutchfarmmarket.com/our-location.php
Frederick City Market 331 N. Market Street Frederick, MD Located in downtown Frederick between 3rd and 4th street, the Frederick City Market is a local food and artisan market. Everything available for purchase is either farm grown, or handmade locally by their wonderful vendors. facebook.com/thefrederickcitymarket @frederickcitymarket frederickcitymarket.com
Shady Grove Farmers Market 9601 Broschart Road Rockville, MD Open May 3 through October 25 from 11am-2pm. Shady Grove Farmers Market aims to provide their local community with clean, nutrientdense foods from local growers and goods from local artisans and small businesses. facebook.com/MilkladyFarmersMarkets @milkladymarkets pinterest.com/milkladymarkets/ shady-grove-farmers-market shadygrovemarket.org
Olney Farmers & Artists Market 2801 Olney-Sandy Springs Road Olney, MD Open Sunday, May 14 through Sunday, November 5 from 9am-1pm. The Olney Farmers and Artists Market is on a mission to improve the health of their community, to fight child obesity, and to make sure customers are able to purchase fresh fruits and vegetables at a low cost. Proceeds from their market go to support homemakers who are trying to start businesses. facebook.com/Olney-Farmers-and-Artists Market-508153372688799/ @OlneyFarmArtMkt olneyfarmersmarket.org
DELAWARE Dutch Country Farmers Market 701 N. Broad Street Middletown, DE
Riverwalk Farmers Market 207 S. Walnut Street Milford, DE
Highland Orchards Farm Market 1431 Foulk Road Wilmington, DE
Open Thursdays 8:30am – 6pm, Fridays 8:30am – 7pm, and Saturdays 8:30am – 4pm.
Open every Saturday from May-October, 9am-1pm.
Open Monday through Friday from 9am-6pm and Saturdays 9am-5pm. Closed Sundays.
This market’s mission is to provide the opportunity for the Milford community to come together and enjoy shopping for a variety of locally grown produce, meats, seafood, baked goods, prepared foods, and locally produced handcrafted art.
Highland Orchards Farm Market is a three generation family-run fruit and vegetable farm. Their market is located right on their property. Not only do they sell their own products, but they offer products from local farms, as well.
There are over 25 vendors at this market, offering baked goods, dairy products, fresh meat, and Amish-made furniture. Many of the products sold are made on-site, but some come from Lancaster County, Pennsylvania, using traditional Amish recipes. facebook.com/dutchcountryfarmersmarket
facebook.com/highlandorchards
facebook.com/RiverwalkFarmersMarket
@highlandcsa
downtownmilford.org
@highland_orchards
@dcfarmersmarket
highlandorchards.blogspot.com
delawarefarmersmarket.com
highlandorchardsfarmmarket.com
PENNSYLVANIA Lancaster Central Market 23 North Market Street Lancaster, PA
Ambler Farmers Market 39 W. Butler Avenue at Maple Avenue Ambler, PA
Open all year on Tuesdays and Fridays from 6am to 4pm, and Saturdays from 6am to 2pm.
Open May through October on Saturdays from 9am to 1pm.
Lancaster Central Market is the country’s oldest farmers market, being over 275 years old. Named one of the “Great Public Places” in America in 1995, it has everything from traditional Pennsylvania Dutch sausage to Greek Cuisine! So come and invite your friends to, “Meet me at Market”!
The Ambler Farmers Market offers a total of 21 vendors in their 2017 season, the most they’ve had in four years! Each week, Chef Steve Waxman of Trax Restaurant and Café offers an outdoor brunch made with foods sourced directly from local farmers and artisans at the market!
facebook.com/LancasterCentralMarket
facebook.com/AmblerFarmersMarket
@lanccentmrkt
amblerfarmersmarket.wordpress.com
centralmarketlancaster.com
Pennsylvania Farmers Open Air Market 2300 N Cameron Street Harrisburg, PA Tuesdays and Fridays, from 9am to 5pm, from May through November. Pennysylvania Farmers Open Air Market, a “producers only” market, only features vendors who grow or make the majority of what they sell. Located in the parking lot of the Pennsylvania Farm Show Complex and Expo Center, it’s a great place to shop for locally grown produce, meat, wine, cheeses, flowers, and more.
AMBLER
LANCASTER
WESTMINSTER FREDERICK OLNEY BERKELEY SPRINGS ROCKVILLE CHARLES TOWN WINCHESTER
HARRISBURG
BALTIMORE ANNAPOLIS
WILMINGTON
MIDDLETOWN
MILFORD
Some of the farmers markets in our region
CHINCOTEAGUE
ONANCOCK
facebook.com/PA-Open-Air-FarmersMarket-148543805204525/ agmap.psu.edu/Businesses/index.cfm?fid=199 volume 22 | issue 3 | mafc.com | 13
FARM AND LAND
VIRGINIA The Onancock Market Corner of Market Street and Ames Street Downtown Onancock, VA
Virginia Farm Market 1881 N. Frederick Pike Winchester, VA
Old Town Farmers Market 119 N. Loudoun Street Winchester, VA
Open Saturdays in May through November, from 9am to 12pm.
Open mid-April through early December on Mondays through Thursdays from 8am – 6:30pm, Fridays from 8am – 7pm, and Saturdays and Sundays from 7:30am – 7pm.
Open May 13 through September 30 on Saturdays from 9am – 1pm.
The Onancock Market opened in 2012, and consists of vendors who have grown, caught, or made 100% of the products they are selling. facebook.com/OnancockMarket onancockmarket.com
Chincoteague Island Farmers Market 6309 Church Street Chincoteague, VA Open on Saturdays 9am-1pm from April 15 through October 28, Wednesdays from May 31 to September 6 from 9am-1pm.
The Virginia Farm Market is known for seasonal fruit, local produce and quality baked goods. This fourth generation business began in 1952 and offers up the sweetest summer peaches, tasty vine-ripened tomatoes, local sweet corn and apples. facebook.com/ Virginia-Farm-Market-375040031013
The Old Town Farmers Market is comprised of local farms, local artisans and other sharing items from the surrounding area. The market strives to offer a wide variety of items including in-season fruits, vegetables, artisan breads, cookies, cheese, grass fed beef, gluten free bread, cured meats, jam, eggs, honey and many other items. All items are grown or produced within a 60 mile radius of Winchester. facebook.com/OldTownWinchesterVA
virginiafarmmarket.com
@WincVA oldtownwinchesterva.com old-town-farmers-market
Chincoteague Island Farmers Market offers many vendors selling local seafood, produce, plants, wares, artwork, and more! Every Saturday, shop while enjoying a live band. facebook.com/cifarmersmarket/ ?hc_ref=SEARCH&fref=nf
WEST VIRGINIA Berkeley Springs Farmers Market Downtown Berkeley Springs, at the corner of Route 522 and Fairfax Street
Charles Town Farmers Market 100 S Samuel Street Charles Town, WV
Open Sundays from 10am to 2pm from April through mid-December.
Open April through October on Saturdays from 8am-12pm.
The Berkeley Springs Farmers Market started with only three vendors in 2002, and has grown to more than 20 vendors for the 2017 season. Many special events are held, including educational programs provided by the local Master Gardeners. The farmers also support nearby food pantries by donating produce “gleanings”, or produce with superficial imperfections.
Charles Town Farmers Market offers live music, delicious food, and friendly faces make for a great Saturday market experience. facebook.com/Charles-Town-FarmersMarket-WV-198296286944643 localharvest.org/ charles-town-farmers-market-M11395
facebook.com/Berkeley.Springs.Farmers. Market @BSFarmersMarket berkeleyspringsfarmersmarket.org
Did we miss your favorite market? Send a note to jkreisher@mafc.com so we can add it to our list.
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| volume 22 | issue 3 | mafc.com
Festive Fall Recipes This time of year, your local farms and markets carry a variety of delicious, fresh produce. Below are some of our favorite recipes incorporating a few of those ingredients. Try them out and let us know what you think! Have a favorite? Email jkreisher@mafc.com to share your favorite fall recipes for a chance to be featured on our Facebook and blog!
Honey Roasted Butternut Squash with Cranberries and Feta INGREDIENTS: l l l l l l l
1 large butternut squash, peeled and chopped Hearty drizzle of olive oil (about 1-2 tablespoons) Salt, pepper, and garlic powder, to taste 2 cups fresh cranberries 2-3 tablespoons honey (or extra, to taste) ¼ cup finely crumbled feta Ground cinnamon, to taste (optional, but delicious) l Fresh or dried parsley, to garnish (optional)
1. Pre-heat oven to 400 degrees. Lightly drizzle or spritz a baking sheet with olive oil. 2. Add cubed squash to the sheet along with another drizzle of olive oil. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference. 3. Roast at 400 degrees for 25 minutes on the center rack. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan. Return to the oven for 10-15 minutes, or until the cranberries have started to soften and burst a bit, resembling raisins. 4. Remove from oven and add a sprinkle of cinnamon, along with feta and honey. Add more to reach your desired sweetness. 5. Garnish with parsley and enjoy while hot.
Warm Mushroom Salad and Bacon Vinaigrette INGREDIENTS: l l l l
½ cup extra-virgin olive oil ½ cup vegetable oil 1 head of garlic, cloves crushed but not peeled 1 lb. mixed wild mushrooms, such as oyster, enoki and shiitake—thick stems discarded, caps thickly sliced l Salt and freshly ground pepper l ¾ cup pecans l ½ lb. thickly sliced bacon, cut crosswise into ¼” strips l 1 leek, white and tender green parts thinly sliced l ½ cup cider vinegar l 1 teaspoon sorghum or molasses l 1 teaspoon fresh lemon juice l 6 ounces sturdy baby greens, such as arugula, tatsoi, mustard or spinach l 3 ounces cold fresh goat cheese, crumbled 1. Preheat the oven to 425 degrees. In a saucepan, bring both oils to a simmer with the garlic. Cook over low heat until fragrant, 15 minutes. Strain the oil and discard the garlic. 2. In a large bowl, toss the mushrooms with 6 tablespoons of the garlic oil and season with salt and pepper. Reserve the remaining garlic oil for later use. Spread the mushrooms in a baking pan and roast for 35 minutes, stirring once or twice, until crisp and golden. 3. Spread the pecans in a pie plate and toast for 7 minutes, until fragrant. Let cool. 4. In a large skillet, cook the bacon over moderately low heat, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Strain the fat into a heatproof bowl and return half of it to the skillet. Add the leek to the skillet and cook over moderately low heat until softened, about 6 minutes. Add the vinegar and simmer until reduced to 3 tablespoons, about 5 minutes. Remove from the heat and whisk in the sorghum, lemon juice and remaining bacon fat. 5. In a large bowl, toss the greens with the vinaigrette, mushrooms and pecans. Season with salt and pepper and toss again. Sprinkle with the bacon and goat cheese right before serving.
Bubble & Squeak
Baked Apples
INGREDIENTS:
INGREDIENTS:
l l l l l l l l l
1 tablespoon butter 1 to 2 tablespoons canola oil ½ medium onion, finely diced ½ cup shredded, cooked Brussels sprouts ½ cup shredded, cooked cabbage (optional) ½ cup grated carrots (can be cooked or raw) 2 cups mashed potatoes Salt and pepper to taste Fried eggs, to serve (optional)
1. Gently heat the butter and oil in a wide, shallow skillet over medium heat, and add the onion. Cook for five minutes, until the onion is softened. 2. Turn the heat up to medium-high and add the shredded Brussels sprouts, cabbage (if using) and carrots. Season with a little salt and pepper. Cook for five minutes, until the vegetables start to color. 3. Add the mashed potatoes to the skillet and stir briskly, until the vegetables and potatoes are well combined. Season again, to taste. 4. Press down on the skillet and fry for five to seven minutes, until the bottom is lightly browned and crisp. Drizzle a little oil around the edges if the mixture looks like it’s drying out. The potato mixture should start making squeaking sounds at this point. 5. Using the lid of the skillet, invert the bubble and squeak into the lid, then slide back into the skillet to cook the other side. Cook for an additional five to seven minutes. Cut into wedges and top with fried eggs, if desired. Makes a great post-Thanksgiving breakfast!
l l l l l l l l l
¾ cup oats ¾ cup flour cup light brown sugar, packed 1 teaspoon ground cinnamon ½ teaspoon ground ginger Pinch kosher salt 1 stick cold unsalted butter, diced 4 apples – Fuji, or other fall favorite 4 teaspoons honey
2/3
1. In a bowl, combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples. 2. Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1” outside of the core. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple. 3. Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples. 4. Bake in an oven at 350 degrees on the top or middle rack for 40 minutes, or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving. Goes great with some ice cream or whipped cream. volume 22 | issue 3 | mafc.com | 15
OUR ASSOCIATION
This Is #WhyIFarm Photo Contest We love farmers, and want to know why you do what you do. Maybe it’s a family tradition. Or, maybe you take pride in growing the food that feeds your community members. Whatever it is that drives you to farm for a living, we want to see it! Snap a photo and share it on social media with #WhyIFarm. Everyone who posts and tags MidAtlantic Farm Credit will win a Farmer Strong sticker. You may also be featured in a future issue of the Leader magazine. We can’t wait to see farm life through your lens!
Expand your business skills with Farm Credit’s AgBiz Masters Program Looking to break into the farming business? Or, maybe you’re looking to grow your operation or expand your management skills? Consider Farm Credit’s AgBiz Masters program! AgBiz Masters is a two year interactive educational learning series program, designed specifically for young, beginning and minority farmers interested in expanding their business and financial management skills. The program combines on-demand, eLearning modules and face-to-face regional seminars that are led by local industry experts. The enrollment fee is $225, which you get back once you complete the two year program. You can’t beat that! The registration for our next class ends on October 31. Visit agbizmasters.com for more information and to sign up today.
AgBiz Masters A Learning Series for Young & Beginning Farmers
We’ve got 10,000 reasons why you should study ag. The Farm Credit Foundation for Agricultural Advancement is entering its second year! We’re giving away another ten scholarships in 2018, each valued at $10,000, to students planning to pursue a career in agriculture. You don’t have to be planning to be a farmer to be eligible. You could be dreaming of being a food scientist, ag
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| volume 22 | ISSUE 3 | mafc.com
teacher, veterinarian, lawyer, or maybe a Farm Credit employee! The scholarship program is open to all high school seniors and those currently enrolled in a higher education program who reside in MidAtlantic Farm Credit’s territory. If you’ve got a passion for agriculture, we want to hear from you! Applications will be accepted
online starting September 29 through January 12, 2018. Know someone who should apply? Tell them to check out FCFoundationforAg.org for more information, including a sneak peek of the application questions. You can check out the application questions and find more information at FCFoundationforAg.org.
Chestertown, Maryland
Clarksville, Maryland
Clear Spring, Maryland
Quintessential Eastern Shore farm is set on 42 acres with 690’ of water frontage and long views of Langford Creek. Great for hunting, the property offers a lovely, well-maintained home, circa 1800. 33 tillable acres. Adjacent 11 acre waterfront lot is also available. $1,975,000.
Amazingly peaceful and serene farm set in the heart of Clarksville, totaling 65 acres. 24 stall barn with attached indoor lighted arena and outdoor sand ring. An efficiency caretaker’s apartment is in the stable. Multiple paddocks with run-ins, automatic waterers in the fields. Acres of lush pasture in this amazing setting. $1,750,000.
Contact Richard Budden, Coldwell Banker Chesapeake Real Estate, 443.480.1181.
Bring your horses! Four bedroom (two on the main level) Cape Cod on 23+ acres. Hardwood floors, family room with stone fireplace, and sunroom. Country kitchen with custom-made cupboards and storage. Koi pond. Horse trails, pastures, horse barn, two ponds, and a creek. Two story heated garage/workshop. Wood burning furnace for efficiency. Backs to private woodlands, but only minutes from I-70. Divide ability written into deed. $479,900.
Contact Eric Pakulla, Pakulla Professionals with Re/Max Advantage Realty, 410.423.5203.
Contact Frank Getz, Coldwell Banker Innovations, 301.992.9652.
Jefferson, Maryland
Highly productive, operating 105 acre beef farm in Middletown Valley. Many farming options possible with farm buildings, barns, loafing sheds, on-site water, stream, and pond. The residence is a remodeled farm house with a lot of country charm and great views. Easy location for commuting or agri-business. $1,249,950. Contact Sue Kelley, Kelley Real Estate Professionals, 301.674.1089.
Keymar, Maryland
Marydel, Maryland
Exquisitely appointed and private on more than seven acres with views. This captivating, custom-built home is an entertainer’s dream! Three master suites with private baths. The chef will love the gourmet kitchen with marble range hood and stone pizza oven. Dramatic two story living room, formal dining room, library, theater room, and so much more! Three car garage. Expertly crafted. $1,050,000. Contact Lettie Golden, Bach & Associates, Inc., 301.695.9600 or 301.606.8229.
Sharpsburg, Maryland
Duck Haven Organic Farm offers 77.9 acres+, has been wildlife managed since 1978. Three bedroom, two bath brick cape with recent updates and full dry basement. 28’ x 43’ block barn, milk house, and two car garage with workshop area. Beautiful fields and wonderful views of stocked ponds including wild geese, turkey, and deer. $595,000. Contact Marcia Rostien, Champion Realty, 410.479.3993.
Westminster, Maryland
Mt. Airy, Maryland
HOUSING AEQUAL view for miles from this custom EQUAL brick HOUSING OPPORTUNITY OPPORTUNITY home with all hardwood floors, three ensuite bedrooms, master bedroom with attached study, full unfinished basement with rough-in bath, 9’+ ceilings, two fireplaces, and a three car garage, all set on 67+ acres in wine country. Plus a tenant house with three units, a 27 stall REALTOR barn with indoor arena, and outdoor ring. OPPORTUNITY $1,799,000. OPPORTUNITY ®
EQUAL HOUSING
EQUAL HOUSING
Contact Laura-Lee Jones, Long & Foster Real Estate, Inc., 410.480.3338.
Properties for sale
COMMUNITY
131 acres, indoor arena (100’ x 150’), outdoor ring (100’ x 200’), cross country course, 20 stall barn, and a 106’ equipment/hay storage building. Rolling hills and hay fields. Five bedroom, five bath home built in 2000. Near Antietam National Battlefield, C&O Canal Towpath, Potomac River and only 73 miles to the heart of Washington, DC. $1,250,000.
110.9 acre farm. Two and a half story, four bedroom farm house with bank barn and approximately one acre farm pond. Being sold to settle estate in ag preservation. $665,000.
Contact Carlyn Lowery, Keller Williams Flagship of Maryland, 410.268.0160.
Contact Larry Haines, Haines Realty Co., 410.876.1616.
Williamsport, Maryland Don’t wait for new construction. Move into this five year old gem with deck and curb appeal – ready to go! Four bedrooms, three and a half baths, basement walk-up to huge leveled backyard. Gleaming hardwood floors, granite, beautiful cabinets, deluxe master bathroom, and an upgraded HVAC system with top-of-the-line high efficiency heat pump. No propane heat. $324,900. Contact James, Mosby, Jr., Long and Foster, 410.977.2084. volume 22 | ISSUE 3 | mafc.com | 17
EQUAL HOUSING
REALTOR
®
OPPORTUNITY
EQUAL HOUSING
OPPORTUNITY
COMMUNITY Auburn, Pennsylvania
Carlisle, Pennsylvania
You can own a piece of Pennsylvania history. The John and Catherine Fisher Stone Grist Mill, built in 1821. Property includes three bedroom home and 48’ x 44’ stone mill. The main features of this spectacular property are the picturesque mill pond, mill race, and the Bear Creek—a PA stocked trout stream. $475,000.
Farmhouse with five bedrooms and three and a half baths! Kitchen with wall oven, double sink, and breakfast area. Living room and dining room have hardwood floors. First floor master with double closet and full bath. Relax in the sunroom! Two car oversized garage, fenced rear yard, and two bay barn with work area and loft. $260,000.
Contact Jonathan D. Coles, New Pennsylvania Realty, Inc., 570.386.5000.
Hamburg, Pennsylvania
Contact Cindy Armour-Helm, Better Homes and Gardens Real Estate Capital Area, 717.234.4663.
Lehighton, Pennsylvania
Gilbertsville, Pennsylvania
Phox Phalian Farm is a horse farm on almost 95 level and open acres. There are 16 stalls in total, and 16 more can be easily added under the 96’ x 36’ loafing shed attached to the barn. The stable consists of a 70’ x 160’ indoor ring with a heated viewing room, wash stall, tack room, restroom, and office. Stallion paddock. Middle Creek runs through the property and divides the fenced pastures from a 38 acre hay field. Approximately two and a half miles of tensile electric fencing. Comes with a 150’ x 200’ outdoor ring. Large building for equipment storage with eight bays, plus other outbuildings. Run-in sheds including large one for the broodmares. All brick Colonial with nice layout, four bedrooms, all located off the hallway, two full bathrooms, formal dining room, and a spacious country kitchen. Lovely wood floors and wide window sills compliment this spacious home. Handy laundry room opens to full bathroom. $1,275,000. Contact Cindy Stys, Cindy Stys Equestrian & Country Properties, Ltd., 610.849.1790.
28+ acre farm, absolutely gorgeous. Peaceful country setting surrounds you. Historic farmhouse with recent wrap-around porch, walk out lower level finished with exposed stone and radiant heat in the floor. Four car block garage, two car garage, and more. $519,900.
Historic 1870 Victorian farm house with four bedrooms. Property has bank barn, workshop, and garage. Enjoy beautiful views, the large pond, and mountain stream. There is a nice mix of fields and woodlands. Close to Routes 443, 309, the PA Turnpike, and recreation areas. $398,000.
Contact Wasyl M. Onulack, Jr., Century 21 Keim Realtors, 610.823.7850
Contact Gary Coles, New Pennsylvania Realty, Inc., 570.386.5000.
Millersburg, Pennsylvania
Palmyra, Pennsylvania
Brubaker Italianate-style home, brick construction has 3,800+ square feet. Home was modernized by owner for total comfort and energy efficiency without compromising the historic finishes or structural integrity. Attention to detail is everywhere—suspected Tiffany stained glass windows and restored hardwood floors. $465,000.
A great opportunity to own a property that has so much to offer. This charming Lebanon County horse farm offers two houses, including the original farm house built in 1900, and a Cape Cod style home built in 2015 nestled on eight acres of land. Additional property features include a 36’ x 72’ barn with ten rubber matted, stone dust 12’ x 12’ stalls, wash stall, tack room, 12’ wide aisle way, outdoor riding ring, as well as multiple outbuildings. $479,000.
Contact Michael B. Yingling, RE/MAX Delta Group, Inc., 717.648.8303.
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Contact Amanda Krall, Coldwell Banker, 717.735.1337.
Nottingham, Pennsylvania 61.593 acres. Approximately half open and half wooded. Great home sites to choose from, private or with views. Subject to an ag preservation easement. Many possibilities. Crops are excluded from the sale. $900,000. Contact Christ W. Taylor, Beiler-Campbell Realtors, 717.786.8000.
West Penn Township, Pennsylvania
Magnificent 432 acre country estate. Stone EQUAL HOUSING manor house with five bedrooms, custom OPPORTUNITY kitchen, great room, home theater, pool, large garage. Caretaker’s house. Multiple barns and workshops. Frontage on Little Schuylkill River. This entire property bespeaks of quality, elegance, and upscale country charm. $3,750,000. REALTOR
®
OPPORTUNITY Contact Perry Long, New Pennsylvania Realty, Inc., 570.386.5000. EQUAL HOUSING
| volume 22 | issue 3 | mafc.com EQUAL HOUSING
REALTOR
®
OPPORTUNITY
SING
NITY
Clear Brook, Virginia
The charming Forge Mansion (1743-84) on 50 acres of fields and woods, plus a quarter mile of stocked trout stream. Seven bedrooms, seven working fireplaces, four full baths, radiant heat, and central air added as part of a museum-quality restoration in 1984. South facing sloped ground would be ideal for vineyard, pasture, etc. $925,000.
Family-owned farm for over 80 years. 149 acres with secluded home site. 40+ acres of open crop/hay land. Balance of acreage is wooded and open land for pasture. Farm house with modern kitchen addition. $1,100,000.
Country farm estate. 41.8 acres of open farm land. Home with four bedrooms, three and a half baths. Indoor swim spa. Private airport, hangar, and barn. Great for horses, cattle, or whatever farming endeavors you desire. Currently used for hay. $899,900.
Contact Matt Barnhart, Keller Williams of Central Penn East, 610.698.8190.
Contact Bob Boden, Long & Foster/Webber Associates, 540.662.3484 or 540.247.8503.
Contact Shirley French, Funkhouser Real Estate Group, 540.325.4444.
White Post, Virginia
Great Cacapon, West Virginia
Edinburg, Virginia
Properties for sale
Womelsdorf, Pennsylvania
Shepherdstown, West Virginia Talk about location! Close to 13 acres of unrestricted land that is less than five minutes from Shepherd University, Bavarian Inn, Cress Creek Country Club & Golf Course, MARC train, and Hollywood Casino at Charles Town Races. This peaceful park-like setting offers pastoral views and tranquility along with privacy. Pictureperfect for your dream home or private estate. No HOA rules or fees! $269,000. Contact Eric Butler, Century 21 Sterling Realty, 304.261.8255.
Incredible opportunity to own this turn-key equine training center. Perfect for dressage, race horses, and other eventing. Fifty-nine acre facility includes a complete 100’ x 200’ indoor arena, 100’ x 200’ outdoor arena, and a half mile track on-site! Twelve foot therapy pool. A great location close to many tracks and equestrian events! $2,300,000.
Two bedroom, two bath cottage with well and septic installed on 145.37 acres. 110 Acres is unrestricted, plus 35 acres already subdivided with established restrictions. County road frontage for easy access. $449,000.
Contact Lisa Jalufka, Century 21 New Millennium, 703.887.8506.
Contact Teresa Seville, Coldwell Banker Premier, 304.258.2200 or 304.671.3515.
Need financing for any of these properties? Call your local Farm Credit office.
EQUAL HOUSING
OPPORTUNITY
What puts the life your lifestyle? inREALTOR ®
If you have a dream to add more life to your lifestyle—whether it’s a pond for your kids to enjoy, fencing to keep your puppy safe and close to home, or even a brand new farm that would give everyone a little more room—call your local Farm Credit office. We want to be your lender for life.
EQUAL HOUSING
OPPORTUNITY
EQUAL HOUSING
REALTOR
®
OPPORTUNITY
888.339.3334 | mafc.com
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Keep your options open. Your operation was created to match your vision. But, as time goes on, that vision may change, and your goals may shift. We get it — life happens. Business owners have to be flexible, which is why you need a lender that’s flexible, too. Farm Credit provides a custom loan package based on your needs and goals. If your children want to join the family business, or the farm next door goes up for sale, you have the flexibility of refinancing with no pre-payment penalties. We know things change, and we’re here to help you make sure your business keeps up with the unexpected. Let’s discuss your options in the barn, at the diner, or in our office — whatever works for you. We’re flexible.
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