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PUBLISHER Hagerstown Publishing MANAGING EDITOR Nancy Luse ART DIRECTOR Joseph Silovich GRAPHIC DESIGNERS Alexandra Barr Ian Sager CONTRIBUTING PHOTOGRAPHER Mark Youngblood HOWARD COUNTY ECONOMIC DEVELOPMENT AUTHORITY Kathy Johnson, Director of Agriculture Business Development VISIT HOWARD COUNTY Amanda Hof, Executive Director ADVERTISING ACCOUNT EXECUTIVES Terri Davis tdavis@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. POST MASTER: 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. © DIVERSIONS PUBLICATIONS, Printed on INC. 2026. All contents of this publication are protected by copyright and may not be Recycled reproduced in whole or in part for any reason without prior approval of the publisher. Paper
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BY THE
NUMBERS
Agricultural Statistics for Howard County
HOW MANY FARMS ARE THERE?
More than 300 farms offer a cornucopia of products from dairy and meats to flowers and crops for livestock.
HOW MANY ACRES ARE PROTECTED BY AGRICULTURAL EASEMENTS?
More than 23,300 acres are part of land preservation programs under both the county and the state of Maryland.
WHAT IS HOWARD COUNTY’S AGRICULTURAL OUTPUT? The total market value is approximately $29.6 million.
WHAT IS THE AVERAGE SIZE OF A FARM IN HOWARD COUNTY?
Based on the latest data from the U.S. Department of Agriculture, it is 101 acres.
HOW MUCH LAND IN HOWARD COUNTY IS DEDICATED TO AGRICULTURE? Approximately 25 percent of the county’s land, or roughly 60,000 acres. The farms contribute significantly to the local food supply and are a major part of the county’s economy.
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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 Dear Friends, In Howard County, agriculture remains the fifth largest economic driver in the county and a vital part of our shared heritage with more than 330 farms exceeding $200 million in annual sales. Our local producers supply nutritious fresh food for our residents, enhance our health and well-being, and protect our natural resources, while they help expand our workforce and economy. Protecting our agricultural heritage means honoring the families, the farms and the traditions that built Howard County. Protecting our future means making the kinds in investments that ensure agriculture remains strong, viable, and sustainable for generations to come. Input from groups like the Eastern Howard County Agricultural Task Force will make sure no one is left out. Further, we have invested more than $17.5 million in the Agricultural Land Preservation Program to preserve more than 515 acres of agricultural land since 2019. The Office of Agriculture, established in 2024, is now fully staffed with a team dedicated to supporting our agricultural community through marketing assistance, educational programs, business development and regulatory support. In 2025, the office opened its permanent home at the conveniently located Hebb House in West Friendship Park. And our vision for this facility is not complete as we have committed $1 million to planning and designing a full agricultural center that we expect to open at West Friendship Park in 2029. We have worked tirelessly to strengthen markets for local farms. Since 2019, our Roving Radish has distributed more than 61,000 meal kits to residents while purchasing more than $424,000 worth of local produce. In addition to meal kits, the program includes the Marketplace at Long Reach and the Mobile Marketplace, which offers locally grown food directly in our communities. Our farmers are succeeding in real markets, with real customers, and real opportunities to enhance our local economy through tools like HoCo Farms Connect, additional revenue opportunities through solar energy and agribusiness, and support in our long-term planning and development guidelines to remain resilient and thrive. Please join us to champion our local farms. I encourage you to shop at our local farmers markets; support our award-winning Roving Radish meals program and marketplaces; and experience tours and events at our destination farms. Please visit HoCoFarms.com for more information or find a farm on HoCo Farm Connect today and earn rewards through the Farm Passport. Sincerely,
Calvin Ball Howard County Executive 6 FARM & FLAVOR
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Beginning Farmer Program
Howard County Tourism
Farmer’s Market Schedule
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Covered Bridge Farm
Zeppland Farm
Barns of Howard County
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Waverly Mansion
Farm Listings
Recipes from the Farm
SUMMER ISSUE VOL. 8, NO. 8
CONTENTS
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HOWARD COUNTY PROGRAM
Supports New
Farmers
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By Rebecca Long Chaney
O
pportunities and demand exist for those interested in growing food, but high input costs including land prices, equipment and startup costs usually end the dreams of those who would like to start farming. Coming to the rescue is a fledging program in Howard County that’s helping farmers who are just starting out. According to James Zoller, administrator for the Howard County Office of Agriculture, the New and Beginning Farmer Program was established in 2025. “The NBFP was not the idea of any one individual or organization, but rather, it grew out of a long-recognized need within Howard County’s agricultural community and through the collaboration among several organizations,” Zoller says. “Those organizations included Howard County Economic Development, the University of Maryland Extension, the Howard County Soil Conservation District and the Howard County Office of Agriculture.” Jasmin Simone has played a pivotal role in the NBFP as the Agricultural Project Manager for Howard County. “She leads the NBFP program and has been instrumental in its planning and implementation,” Zoller says. “Jasmin researched successful programs in neighboring counties, studied programs from across the country, and develop a program tailored to Howard County’s agricultural community. The program continues to evolve to meet the changing needs of new and beginning farmers.” Program organizers are quick to also recognize the support of Howard County Executive Calvin Ball. “With the creation of the Office of Agriculture in 2024 under Ball’s leadership, the county established dedicated staff and resources focused specifically on agriculture,” Zoller says. “This provided the opportunity to develop and launch the NBFP. Since then, the program
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By reducing barriers to entry and “connecting farmers with experienced
“
partners, the program helps new producers build successful farm businesses. —JAMES ZOLLER has continued to evolve to meet the needs of Howard County’s new and aspiring farmers.” County leadership recognized the fact that Howard County has some of the highest land values in the region, making it difficult for beginning farmers to access affordable farmland and establish viable agricultural businesses. “The NBFP helps address this challenge by providing access to county-owned farmland along with technical assistance and business support,” Zoller says. Participants receive guidance from the supporting agencies. “By reducing barriers to entry and connecting farmers with experienced partners, the program helps new producers build successful farm businesses,” Zoller says. “The long-term goal is to strengthen Howard County’s agricultural economy while increasing the availability of fresh, locally grown food for the community.” The NBFP had its first participants in 2025. By the 2026 growing season, permanent deer fencing, shared equipment, and irrigation infrastructure were all in place. They currently have 24 quarter-acre plots. Participants are given access to a hose bib for irrigation and a tool shed for storing per-
sonal equipment. “Farmers are individually responsible for managing and maintaining their assigned plot,” Zoller adds. Farmers interested in the NBFP first submit an application, reviewed by a selection panel during the winter, with successful applicants invited to participate in the program for the following growing season. “Participants are offered a one-year lease on their assigned plot, with opportunities to continue growing within the program as they develop their farm businesses,” Zoller says. In addition to the land, participants have access to shared farm equipment, including rototillers, mowers and a walk-behind tractor with a variety of implements. This year, the program is also adding a greenhouse, a wash and pack station, and a walk-in refrigerator to further support growers as they expand their operations. “The program also offers education and technical assistance through the University of Maryland, the Howard County Economic Development Authority and the Howard County Office of Agriculture,” Zoller points out. “This combination of land, equipment, and training gives participants the resources they need to
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Martin Carrington
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Evrgreene Sol
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successfully launch and grow commercial farming operations.” Some participants have more farming experience than others and a few have unique stories. For NBFP participant Erica Jones, her journey into farming didn’t begin on a farm but rather in the kitchen. “As a chef, I became increasingly curious about where great food comes from and how the quality of our food is shaped long before it reaches the plate,” Jones says. “The curiosity led me into gardening, where I earned my Master Gardner certification through the University of Maryland Extension and later, I led their Grow It, Eat It Program in Howard County.” Throughout Jones’ career she has worked to bridge the gap between the garden and the kitchen by bringing farming and culinary education into schools, nonprofits and community organizations. “Experiencing a life-threatening illness a few years ago gave me a second chance at this life and strengthened my sense of purpose,” she explains. “It reinforced my belief that food nourishes us not only physically, but mentally, emotionally and socially. I believe everyone deserves access to the best food for their best health, regardless of where they live or their circumstances.” Today, through her business, Jones combines farming, culinary arts and education to help people reconnect with food from seed to table. “Whether I’m working in a school garden, leading a cooking class, consulting with new gardeners, or growing ‘Local Harvest Fields,’ my goal is the same: to help people build a healthier relationship with the food they grow and the food they eat,” she says. “For me, farming doesn’t end at the harvest. It continues in the kitchen, the classroom and the community. I grow all the things we eat in our everyday kitchens.” This is the first season with Local Harvest Fields and her first season with the New and Beginning Farmer’s Program. “My primary focus is building the farm from the ground up by first investing in the health of the soil,” Jones says.
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“One of the greatest lessons farming has taught me is to listen to the land before asking it to produce.” As her agricultural enterprise grows, Jones plans to produce a diverse selection of vegetables, herbs, fruits, garlic and specialty crops that support local markets, educational programming, and Jones’ culinary endeavor. “As a chef, I don’t separate farming from cooking,” she points out. “Every crop I grow is an opportunity to inspire someone to prepare a meal, gather around a table, and experience the joy of fresh, local food. My vision is to build a farm that nourishes both people and communities where the harvest continues in the kitchen, the classroom, and beyond. One thing Jones truly valued about the NBFP was the spirit of partnership. “For many beginning farmers, gaining access to land is one of the biggest hurdles,” she says. “The program doesn’t remove those challenges, but it creates a strong foundation by providing access to land, shared infrastructure and a network of support that helps new farmers get started. We are still responsible for building our farms, making investments, and solving problems every day, but having that foundation makes the journey more achievable.” The Howard County Office of Agriculture has created an environment where questions are welcomed, ideas are shared and
beginning farmers are encouraged to learn from experienced mentors and one another, according to Jones. “I hope to continue expanding through additional growing spaces and community partnerships so that more people can experience the value of locally grown food,” she says. “I believe local food is some of the best food we can eat because it nourishes our bodies, strengthens our communities, supports local agriculture and reminds us of our connection to the land.” The ultimate goal of the NBFP is to help aspiring farmers transition from small-scale production to sustainable commercial farm businesses that contribute to Howard County’s agricultural economy and provide fresh, locally grown food for the community. “I help support and strengthen the county’s agricultural community through programs, partnerships, and initiatives that help preserve and promote farming,” Zoller says. “I hope this program encourages people who are interested in farming to gain the experience and skills necessary to become successful farmers by knowing there is a pathway to start a farm in Howard County through the New and Beginning Farmer Program. Individuals interested in the New and Beginning Farmer Program can visit www.hocofarms.com.
don’t separate farming “As a chef, Ifrom cooking.
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—ERICA JONES 14 FARM & FLAVOR
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Bipin Basnyat
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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!
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HOWARD COUNTY
Farmers Markets I
FILL PLATES
n the search to find food that hasn’t traveled thousands of miles, Howard County residents are fortunate to have weekly markets where they can talk with growers and producers and perhaps learn about a new vegetable or get advice on different ways to prepare an old favorite. The following are resources for fresh-from-thefarm-to-the-table offerings:
CLARKSVILLE COMMONS FARMERS MARKET 12230 Clarksville Pike, Clarksville Saturdays, May 2 – Nov. 14 9 a.m. - 1 p.m. FULTON FARMERS MARKET 11788 Scaggsville Road, Fulton Fridays & Saturdays, April 17 – Nov. 21, 10 a.m. - 2 p.m. MERRIWEATHER DISTRICT FARMERS MARKET Merriweather Row Plaza (10480 Little Patuxent Pkwy.) Thursday, June 11 – Oct. 28 2 p.m. - 6 p.m. MILLER’S BRANCH LIBRARY FARMERS MARKET Frederick Road, Ellicott City Wednesdays, May 6 – Oct. 28 2 p.m.- 6 p.m.
OAKLAND MILLS VILLAGE CENTER FARMERS MARKET 5851 Robert Oliver Place Columbia Sundays, May 10 – Nov. 1 9 a.m. - 1 p.m. OLD ELLICOTT CITY FARMERS MARKET Tiber Park, across from the B&O Railroad Museum Saturdays, May 23 – Oct. 24 9 a.m. - 1 p.m. SAVAGE FARMERS MARKET Baldwin Common Park 8515 Foundry St., Savage Wednesdays, May 27 – Oct. 28 4 p.m.-7 p.m.
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t was through her daughter Alayna that Melissa Newsome considered horseback riding as something more than what other people did.
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“I didn’t ride as a kid,” she says. As a matter of fact, she didn’t even have pets, “not even a goldfish.” But when 4-year-old Alayna sat next to a jump at a steeplechase course, she was mesmerized. She became a horse girl. Still, it wasn’t until Alayna was 8 that she got her first lesson. “It was so hot, she passed out,” Melissa says. But Alayna was hooked. “She made me take her back.” That passion fueled Alayna’s drive and Melissa’s mission to start boarding horses on Covered Bridge Farm, the family’s 137-acre farm in Wood-
“
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My husband loves covered bridges. He’s so creative. He designed a bridge and found an Amish team from Pennsylvania to erect the structure. —Melissa Newsome
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bine with its 15-stall large horse barn, a smaller 6-stall barn, indoor and outdoor arenas and several miles of trails for cross country riding. Cov-
“ ” Boarding at Covered Bridge was the obvious choice for me... —Kim Egan
ered Bridge Farm began boarding horses about 15 years ago. Alayna started her career in eventing through instruction and mentoring at Iron Bridge Hounds Pony Club, run by Rumsey Keefe, continuing to climb the levels of eventing through college, going through the CCI 2-star level. Alayna continues to compete as an upper-level eventer with her string of horses, training adult amateurs and kids, and provide daily horse care. Melissa and her husband Wayne bought the farm 25 years ago. Originally, Melissa says, “It was a cow farm.” The couple leases out much of the acreage to a local farmer for hay.
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As to the farm’s name, “My husband loves covered bridges,” Melissa says. “He’s so creative. He designed a bridge and found an Amish team from Pennsylvania to erect the structure.” Flowing waterfalls now flank the structure, which connects two fields. It also serves as the backdrop for special events that occasionally take place at the farm in addition to the boarding business.
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As the boarding business flourished and Alayna’s equine drive continued, the Newsomes gradually added the barns, indoor and outdoor arenas, and trails that make Covered Bridge Farm ideal for horse owners interested in eventing. Covered Bridge Farm offers full-service horse boarding, and many of the boarders compete in eventing. Kim Egan, a current boarder and previous president of the Maryland Horse Council, says, “Boarding at Covered Bridge was the obvious choice for me when I transitioned my horses from fox chasing to eventing. Having an indoor for the winter was
one reason, but the other reasons included access to clinics and lessons by upper-level riders right at home and an intimate barn environment that has had a huge impact on my relationships with my horses. It truly offers the perfect balance of a warm welcoming environment and top-tier professional training.” Eventing includes the equestrian disciplines of dressage, cross country, and stadium jumping. It’s known as the triathlon of equestrian sports and requires horse and rider to master the precision of dressage, the speed of cross country, and the maneuverability of stadium jumping.
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Covered Bridge Farm is not a lesson barn with public riding lessons, but the farm does host clinics, many related to eventing, for boarders and non-boarders alike. The farm’s 200-foot by 100-foot indoor arena and 200-foot by 150-foot outdoor arena get used daily by Alayna and the boarding clients. Alayna Newsome-Karpinski, now 28, lives on the farm with her husband and runs the farm’s horse operations. She has shown and competed her horses in top venues since she was in her teens. She was an active Pony Club member. Currently, she spends part of each winter in Ocala, Fla., or Aiken, S.C., training horses, and she shows and competes at the Kentucky Horse Park, Bromont in Quebec, and Tryon in North Carolina. “I’ve been up through the CCI 2-star level, and my horse won the American eventing championship at the Kentucky Horse Park preliminary
level,” she says. She trains many of the horses boarded at the farm, along with her own horses. “We ride six to eight horses each day,” she says. She also gives six to 10 lessons each week. She and assistant trainer Saskia Paul do most of the teaching and training. Boarders are also welcome to bring in their own trainers. “It’s a small, personal farm,” she says. Besides teaching and training, Alayna shows and competes with her own horses, Kobe, 6, and Dyno, 9. Both are Irish sport horses. In addition, she trains horses, some of which are ex-racehorses or other horse breeds looking for a new job, to become riding and competition horses. Currently she’s training a former Amish cart pony. “It’s a lot of desensitization,” she says. “He’s so level-headed and smart. He jumps really high and is super smart; he’ll do anything you ask. It’s so fun to do ones like these.” These horses will be sold to suitable owners. The barn is well-equipped with washer and dryer and a refrigerator that has room for ice boots used to prevent or treat swelling and inflammation in the legs and to keep horses sound after competition. Various metal bins and drawers hold food, vitamins and other supplements, and a large chart spells out the feed and supplement regimens for each horse. That regimen changes not only
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for each horse, but also changes depending on time of year, activity level, and a host of other factors. There are seven fenced fields for the horses, and trails thread through 35 acres of woods. Trail riding can provide a relaxing ride for horse and rider, or it can provide cross-country practice for boarders and their equine partners who compete in
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eventing. Grass fields also provide practice areas for jumping. The farm’s rolling hills provide numerous areas where Alayna and boarders gallop horses uphill to build their fitness. Jackie Aaron boards her steed, a reining horse, at Covered Bridge Farm. Although she doesn’t event, she likes to ride him on the farm’s
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trails. She relies on Alayna to keep her horse fit, however. “I can’t keep him fit,” Jackie says. “We’ve had fun figuring him out,” adds Alayna. Because of Alayna’s work, Jackie says she feels safe riding her horse. “It’s been a great experience for us,” Jackie says. “A lot of the cues that I use on him now line up with my dressage training.” Jackie adds that riding her horse at Covered Bridge has become her therapy.
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Covered Bridge Farm will always be part of the open farmland that comprises much of western Howard County. Since 1984, previous owners Charles and Elizabeth Grey protected the farm through the Maryland Agricultural Land Preservation Foundation. Many nearby farms are also protected through MALPF or Howard County’s easement program.
”
It’s been a great experience for us. A lot of the cues that I use on him now line up with my dressage training. —Jackie Aaron
The preservation not only conserves the county’s ag heritage; it also protects wildlife habitats and preserves significant environmental resources, according to Rachel Felver, director of communications for the Maryland Department of Agriculture. The county has a total of 23,300 acres of farmland preserved. Maryland has one of the oldest and most diverse horse industries in the U.S., Felver says. Horse farms comprise 25 percent of Maryland’s farmland, according to the Maryland Horse Council. “Horse farms are more than businesses,” Felver says. “They help preserve historic landscapes, sustain agricultural traditions, support local employment, and provide environmental benefits that residents value even if they never own a horse.” FARM & FLAVOR 31
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“The farm has been in the family since 1880,” Zepp says. “My great grandfather started the farm, and I am the fifth generation to farm this ground.” Sadly, the farmer believes he may be the last in the family to work where his ancestors worked; the last one to farm the 200 acres of Zeppland Farm; and the last to work with beef cattle since his children are on different career paths. Growing up, Zepp helped his dad on the farm. “We originally had a dairy farm, and I worked and helped my dad run that operation,” he says. “We grew crops and milked cows.” Eventually, they sold the dairy cows in 1992 and started selling hay and corn to neighboring farmers. They also started raising beef cattle and today have 19 brood cows of Angus, Red Angus and Hereford crossbreds. Zepp says a childhood accident fueled his passion for farming. When he was five or six years old, he was curious about tractors. “I climbed up on a tractor and wanted to drive it,” he recalls. “My legs could not reach the pedals, but I didn’t understand that this was necessary to drive a tractor. I pushed the start button, and the tractor started moving. It proceeded to run into the wall of a new barn that we had just finished building.” That’s when Zepp’s father walked around the corner and saw what had happened. At that point, Zepp says he thought his life as he knew it was over. His dad didn’t yell, didn’t get mad,
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just asked him a question. ‘Did you learn anything from this accident?’” That’s when Zepp answered, “Yes, my legs are too short to reach the pedals.” His father replied, “Good, now don’t get on the tractor until you know you can drive it.” “I was determined after that to become the best tractor driver ever,” he says. “And I did. I could do things with a tractor at 10 years old that adults couldn’t do at 20 years old. I did all
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the tractor work. I fell in love with driving and operating tractors and farm equipment. It was back at this early learning moment that I knew what my future held.” At the end of the day and after spending hours in the field, Zepp says he feels so accomplished. “It gives me some time to reflect on my ancestors doing the same thing that I’m doing now with different equipment,” he says. “What took them a long time to do now takes me less time, but the rewards are not as great. What I mean by that is the accomplishment at the end of the day is the same you work with God and he allows you to work the fields. Unfortunately, today the rewards are not as great. Too many people are involved in decisions that make the profit or loss on the crop out of my control.” Regardless of the outcome of his crops, he still holds great satisfaction working the land. He still has concerns about farming; the increase in input costs, the stress over labor, finding additional help and the expense to fix equipment is extremely high. “I am very lucky that I have wonderful neighbors and family who will help me when I am in need,” he points out. “But it is a tough job in today’s world. I wish things were different. Similar to how I grew up, where choices could be made and decisions were not complicated, more people would be interested.” In addition to managing the day-to-day farming chores, he’s also juggled a full-time job off of the farm at Giant Food since 1993. “I have tried to make both a success,” he says. “I won’t lie to you when I say it’s a tough job, but it is one that I enjoy.” Zepp has a great support system with family and neighbors. “I am married to a wonderful woman, Susie, who knew nothing about farming when we were married. Sometimes it’s hard for her to understand the long hours and little pay that we get from the farm. But at the end of the day, she understands that even though I’m tired, I have a
smile on my face because I love what I do. To me, farming is not a job. It’s a labor of love. It’s hard to understand that and explain it to someone who has never experienced working beside your family and feeling that great satisfaction at the end of the day, there is nothing like it.” Ever since that little boy drove a tractor into the side of a new barn, farming has remained his passion. “The love of this farm and the work that I do is bred from within me,” he says. “My hope in the future is that I can try to make the farm an educational place where people can learn where their food comes from,” he says. “Perhaps my children or grandchildren would be able to participate in this vision…I want people to know that corn, soybeans and beef don’t come from Giant Food,” he says. “But rather grown and raised
on a farm. I think this would be a wonderful way to educate.” The Zepps have a blended family of four children and four grandchildren. “The farm is in the Agricultural Land Preservation program, and it will always be a farm,” he says. “That brings comfort to me.”
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• 1.9 million farms dot America’s rural landscape, and 95 percent are operated by families—individuals, family partnerships or family corporations. • Family farms and ranches account for 90 percent of total agricultural production value. • Farmers and ranchers receive only 15 cents (on average) out of every retail dollar spent on food at home and away from home. The rest goes for costs beyond the farm gate: wages and materials for production, processing, marketing, transportation and distribution. • 30 percent of all farmers are beginning farmers (in business less than 10 years); their average age is 47.
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• One acre of land can grow a variety of crops, including 50,000 pounds of strawberries or 2,784 pounds (46.4 bushels) of wheat. • One day’s production for a high-producing dairy cow yields 4.8 pounds of butter, 8.7 gallons of ice cream or 10.5 pounds of cheese. • Cattle and calves, corn, and soybeans are the top three U.S. farm products. • Careful stewardship by America’s food producers has spurred a 34 percent decline in erosion of cropland by wind and water since 1982. • A whopping 40 percent of all food grown and produced in the U.S. is never eaten. • More than half of America’s farmers intentionally provide habitat for wildlife. These efforts have contributed to population increases in native wildlife such as deer, moose and certain species of birds. • Farm and ranch families comprise less than 2 percent of the U.S. population. • Total U.S. corn yield (tons per acre) has increased more than 360 percent since 1950.
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Waverly Mansion PART OF Local Farming
History BY NANCY LUSE
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M
ARRIOTSVILLE—At one point in its history, Howard County was primarily farmland, dominated by tobacco cultivation until the late 18th century when farmers turned to growing wheat, joined by corn, rye, soybeans and hay, along with dairy, cattle, pigs and poultry, which served markets in Washington, D.C., and Baltimore. Today, however, only about a quarter of the county’s land is used for agriculture, making it even more important to protect sites like Waverly Mansion so residents far removed from generations of farmers can visualize what built the community. Agriculture is one of the world’s oldest and most important industries, impacting millions daily, but it’s not always something that’s top of mind to many people. Consider a study by the Innovation Center for U.S. Dairy that found 7 percent of Americans believe chocolate milk comes from brown cows, or another study that said nearly one-third of children didn’t know that pork comes from pigs. Owned and managed by the Howard County Department of Recreation and Parks, the estate at 2300 Waverly Mansion Drive is primarily rented out for wedOne of the outbuildings at Waverly Mansion. dings and other social events, as well as being available for FARM & FLAVOR 45
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Farm implements from the past are displayed.
business meetings, scouts, school groups and living history summer camps. Although not open to the general public as a place to visit, an open house has been planned for Oct. 4 from 11 a.m. to 3 p.m. for self-guided tours of the property, which includes a 2 ½-story Federal-style stone house built circa 1756, a 2-story frame-and-stone barn, an overseer’s cottage and a garden. “It’s the county’s namesake home,” says Lisa Coster, general manager, referring to Col. John Eager Howard, who owned the plantation and was a hero in the Revolutionary
War, later serving as governor of Maryland. “It’s our history of Howard County,” she says. “It offers a living history to our residents” and is a nod to the role of farming in the area. The land where Waverly Mansion sits was first patented by Charles Carroll of Carrollton, one of the signers of the Declaration of Independence. John Dorsey and his son Nathan developed the property from around the 1750s to 1786 when Col. Howard purchased the land. In 1811, he gave the estate to his son, George Howard, as a wedding present when
he married Prudence Gough Ridgely from Baltimore County, according to historical records. The couple named the estate Waverly after a popular novel of the at the time, written by Sir Walter Scott. Already established as a poet, Waverley was Scott’s first novel and is credited with establishing the historical novel genre. Researchers are unsure why the Howards dropped the second “e” in the name. The estate was a diverse operation, historians say, with gardens, orchards, fields and livestock. It also was an example of the country’s history of enslavement of Black people,
Waverly Mansion was named to the National Register of Historic Places in 1974.
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with forced labor tending to the farming and household duties, including the rearing of the Howards’ 13 children. Visitors can see ruins of a log slave quarter on the property. Waverly Mansion was added to the National Register of Historic Places in 1974 and has the statewide distinction of having housed Maryland’s only father-and-son duo to serve as governor. The property changed hands over the decades and in the 1960s was proposed as a county landfill. Eventually, the estate was sold to Howard County in 1989 for a reported price of $450,000 for approximately four acres that remain from the original property. As you attend a pictureperfect wedding on the lawn of Waverly Mansion, or attend a business seminar inside the house, take a minute to imagine what was once a working farm.
www.historicwaverlymansionmd.com
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Reap the Rewards of Fresh-from-theFields 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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CLARK’S FARM
10500 Clarksville Pike (Md. 108), Ellicott City 410.730.4049 • www.clarklandfarm.com The Clarks have been farming in Howard County since 1797. Their petting farm is open April 1 through early November. They welcome visitors Tuesday through Sunday from 10 a.m. to 5 p.m. Come visit the friendly farm animals, enjoy rides, slides, play areas and a picnic spot. They host educational tours, birthday parties and group events. A roadside produce stand is open in July and August selling their vegetables and other local produce. FARM & FLAVOR HIGHLIGHT
The baby goats are a highlight of your visit to the farm. They are the new home of the Enchanted Forest, Maryland’s Storybook Park. The Sunflower Festival is in September and a Pumpkin Patch is in the fall. You can take a pony ride, a hay wagon ride, a cow train ride and an Enchanted Express Train ride every day they are open.
CLARK’S ELIOAK FARM
10500 Clarksville Pike (Md. 108), Ellicott City 410.730.4049 • www.clarklandfarm.com/produce.html Clark’s Elioak Farm grows fresh vegetables and herbs year-round. Most of the year seasonal vegetables and herbs can be found for sale in Clark’s Elioak Farm’s Castle Store, also the entrance to the petting farm and open Tuesday through Sunday from 10 a.m. to 5 p.m. They grow everything from spring greens and roots to summer crops, such as tomatoes, zucchini and cucumbers, to fall produce such as squash, sweet potatoes, garlic, and greens. They also grow herbs. During July and August the roadside stand is open. FARM & FLAVOR HIGHLIGHT
Summer cut your own flower garden is located right behind the produce stand. Come and enjoy cutting and arranging your own bouquet. They are a vendor at Clarksville Common Farmer’s Market on Saturdays from 10 a.m. to 2 p.m from May through October. CSA options, order online.
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CLOVER LUCK STABLES 4713 Manor Lane, Ellicott City cloverluckstables@gmail.com www.cloverluckstables.com
Their clientele are equestrians (or those who wish to be) who seek quality instruction and horse training in the English riding disciplines. Managing the workload of their lesson horses is their top priority. It is important to the Clover Luck team that the horses know they are an integral and essential family member, and that they never feel like they are overworked or under-appreciated. Because the physical and mental health of their horses is of the utmost importance, all prospective new lesson students begin with an evaluation lesson, to ensure that their values and expectations of the horses align with the team. FARM & FLAVOR HIGHLIGHT
The large barn and arena has 13 stalls, 11 by 12 feet each, a well-organized tack room, and an 80 by 144-foot indoor riding arena. Windows and large doorways keep air moving in summer and close up tight in winter to keep out the chill.
FREETOWN FARM
Harriet Tubman Lane, Columbia www.freetownfarm.org Freetown Farm is a 6.4-acre farm in Columbia, owned by the Comm-unity Ecology Institute, a Howard County nonprofit focused on cultivating healthier communities through connections with nature. The farm is designed to both produce food and be a place for comm-unity 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.
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GORMAN FARM
10151 Gorman Road, Laurel 301-908-8063 • www.gormanfarmscsa.com Gorman Farm offers fresh, nutrient-rich, flavorful vegetables grown with organic practices on their farm in eastern Howard County. Produce is available through their Community Supported Agriculture (CSA) program. Pick your own strawberries are available to the general public, as well as CSA members in late spring. They use Organic Materials Review Institute (OMRI) products for fertilization, disease and pest management. They employ Integrated Pest Management (IPM) strategies and always aim towards sustainability in all that they do.
FARM & FLAVOR HIGHLIGHT
They build compost for supplementing a plant’s nutrition and the soil’s overall health. They strategically cover crop the ground to protect from erosion, to feed soils and to maintain and offset fertility requirements.
HEALEY’S GREENWAY FARMS
14098 Reps Road, Cooksville 15097 Frederick Road, Woodbine 410-442-2388 • www.greenwaytrees.net Healeys’ Greenway Farms grows springtime vegetable plants and flowers. With almost one acre under cover, they now grow annuals and vegetable plants for sale direct to homeowners or wholesale to other small businesses. In addition, this family business offers Christmas trees each December. They grow several thousand poinsettias in their greenhouses for churches and direct sale. While they’d love to see you in person, you can also visit Healeys’ Greenway Farms online at www.greenwaytrees. net and www.greenwayfarms.net 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.
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HENSING’S HILLTOP ACRES
3394 Jennings Chapel Road, Woodbine 704-293-4126 call or text www.hensingfarm.com Hensing’s Hilltop Acres is a small family farm that recently moved to Woodbine. They have a pasture-based farm where their animals live outdoors on grass. They produce raw milk and related products (sold in Maryland for pet use), 100 percent grass-fed beef, pastured pork (no soy or GMOs), pastured chicken and eggs (no soy or GMOs) and lamb.
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 their teas, shop for their new favorite mug from the mug tree, view 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
FARM & FLAVOR HIGHLIGHT
They sell at two local markets, Clarksville on Saturdays and Ellicott City on Wednesdays. They invite you to check out their website for other locations to find their products.
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 Their 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. The last day for the season is the first Sunday in November. They strive to grow top quality fruits and vegetables for you to pick your own or purchase in the farm market. They consider the soil and the plant material to be the most valuable resources. To keep the farm healthy and safe they use Integrated Pest Management and Best Management Practices. FARM & FLAVOR HIGHLIGHT
Please call or check the website the day you are coming, just before leaving your home, to find out what’s available that day and to avoid disappoint-ment. Call 410-442-2605 or 301-854-6110. 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. 54 FARM & FLAVOR
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MARY’S LAND FARM
4979 Sheppard Lane, Ellicott City 410-849-4314 • www.maryslandfarm.com Current products sold on the farm seven days a week, include chicken, pork, beef, lamb, duck eggs and chicken eggs. A full-service farm store is part of the operation. Swales and berms are used to keep water on the property and out of Maryland’s overflowing and corroding waterways. This helps 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. FARM & FLAVOR 55
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PENN OAKS WINERY
RITTER FARM
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.
This is a first-generation, family farm built from the ground up by the Ritter family. Started in 2015, Ritter Farm is devoted to creating the highest quality and exceptionally flavored food for their family and community. The farm is located just outside of historic Sykesville and borders the Patapsco Valley State Park. It is an idyllic environment for raising heritage breeds of livestock the way nature intended. Their non-GMO, pasture-raised meats are crafted with time, tradition and passion. Their artisanal approach to raising animals creates the finest flavor for the breed. They invite you to discover the food they eat and grow. Visit the website for a full selection of premium cuts of pork, lamb, chicken and beef.
14607 Riggs Meadow Drive, Cooksville www.pennoakswinery@aol.com
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.
565 River Road, Sykesville 443-598-6696 www.ritterfamilyfarm.com
FARM & FLAVOR HIGHLIGHT
Improving the soil one animal at a time. Ritter Farm practices regenerative agriculture with rotational and intensive grazing to build healthy and biodiverse soil and pastures.
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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 their 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-your-own pumpkins, a corn maze, scarecrow making and a country store.
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
FARM & FLAVOR HIGHLIGHT
You might have a backyard garden, or you might have a few pots on your porch. No matter, the 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.
The farm offers whole turkeys, bone-in breasts, smoked breasts, turkey bacon, ground turkey, wing packs and drumsticks.
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SINGH SUGAR MAPLE FARM 1200 Sugar Maple Drive, Marriottsville 443-413-2252 singh.sugarmaplefarm@gmail.com
Singh Sugar Maple farm got its start five years ago at the owner’s first location in West Virginia. This is the first year they will be growing and selling at their newest convenient location in Howard County, right off Interstate-70. Their produce includes five kinds of heirloom tomatoes, beefsteak tomatoes, bell peppers, cantaloupe, watermelon, ghost peppers, okra, peaches, plums, raspberries, turnips, eggplants, apples and more! They also have 50 different types of flowers for you to cut yourself. FARM & FLAVOR HIGHLIGHT
The farm is open from 10 a.m. until 7 p.m. Tuesday through Saturday, and from 10 a.m. until 6 p.m. on Sundays. Support your small local farm and get your fresh produce straight from the source. Call to book the farm for barbeques, bonfires and other festivities.
THREE DOZEN DAISIES FARM
1818 Daisy Lane, Woodbine 443-812-1096 • www.threedozendaisies.com Three Dozen Daisies Farm is the result of a longtime dream to have a farm, opening for business with a farm stand in 2022. The homestead dates back to the mid-1800s with its original log cabin and timber frame barn. The owners value this sense of history with time-honored traditions of hard work and good stewardship of the land. That includes adopting no-till growing practices and not using any herbicides or pesticides in the garden.
FARM & FLAVOR HIGHLIGHT
Stop by their farmstand every weekend during the season for fresh produce, flowers, and eggs. Spring begins with salad greens and crisp radishes. All summer long they have fresh eggs, beautiful bouquets and delicious vegetables. Finish out the season with fall-scented candles and crisp salad mixes. 58 FARM & FLAVOR
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THROUGH THE FOREST FARM
13825 Highland Road, Clarksville 860-424-7801 • throughtheforestfarm@gmail.com Situated near a small forest in Clarksville, Through the Forest Farm is a small, sustainable market garden dedicated to growing exceptional organic produce and cultivating a vibrant community. The owners’ journey began in 2023, when they moved to Howard County. In 2024, they launched their Community Supported Agriculture (CSA) program, and are excited to continue growing it in 2025, expanding to 10-plus members. The focus of the seven-acre farm is on producing exceptional fruits, vegetables, herbs and flowers, including but not limited to: tomatoes, cucumbers, lettuce, garlic, onions, potatoes, strawberries, herbs, cut flowers, peppers, and more. FARM & FLAVOR HIGHLIGHT
They are committed to sustainable and ecologically friendly farming with an approach that includes minimal tillage and human-powered tools to preserve soil health; intensive cover cropping and crop rotation to nourish the land and encouraging beneficial insects and biodiversity.
TLV TREE FARM
15155 Triadelphia Mill Road, Glenelg 410-489-4460 • www.tlvtreefarm.com The farm has been in their family for over 100 years. That is why they provide high-quality products at reasonable prices. At TLV (Triadelphia Lake View Farm) they 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. FARM & FLAVOR 59
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VALLEY HAVEN FARM
11696 Carroll Mill Road, Ellicott City 443-745-1958 Valley Haven Farm is made up of 75 acres which owner James Zoller uses to grow hay and raise sheep. The sheep are pasture-raised with 30 lambs joining the flock this year and an anticipation for 80-100 lambs next year. Customers can call for an appointment to come to the farm. Once an animal is selected it’s delivered to a butcher of choice for processing for the freezer. Cuts of meat are also available at businesses including Frank’s Produce, on Old Waterloo Road, Elkridge.
FARM & FLAVOR HIGHLIGHT
Valley Haven Farm was started by James Zoller’s grandfather in 1936 and has remained in the family ever since. “Our goal is to raise quality animals,” James says, while continuing to make sure the land works for them.
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Full of Farm Flavor Favorite Recipes are Shared
Twice-Baked Garlic Potatoes Ingredients
4 large baking potatoes, scrubbed 1 garlic bulb 1/2 cup chicken broth 1/2 cup sour cream 1/2 tsp. Freshly ground pepper 1/4 cup grated parmesan cheese Paprika, to garnish
Directions • Preheat oven to 425-degrees. Pierce
potatoes with a fork; place on baking sheet. • Wrap garlic in foil and place on the sheet. Bake until potatoes are tender and garlic is browned and softened, 50-60 minutes. • Let potatoes and garlic stand until comfortable to handle, about 15 minutes. • Cut potatoes in half lengthwise; scoop pulp into large bowl, leaving skins intact. Cut garlic bulb in half; squeeze out pulp and add to potatoes. • Add broth, sour cream and pepper. Stir and mash with fork to desired texture, Spoon mixture into potato skins; sprinkle with cheese and paprika. • Return potatoes to baking sheet and bake until heated through and lightly browned, about 15 minutes. • This makes 8 servings.
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Poached Chicken and Vegetables Ingredients
1 cup trimmed snow peas 1 re bell pepper, seeded and dices 2 shallots, minced 1/4 cup dry white wine or sherry 4 4-ounce chicken breasts 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 1 Tbsp. chopped parsley
Mulled Cider Ingredients
1 quart apple cider 2/3 cup light brown sugar, firmly packed 1 3-inch cinnamon stick 8 whole cloves 1/4 tsp. nutmeg 1/4 tsp. ginger Lemon slices
Directions • Combine all ingredients except lemon slices in a Directions • Spray large nonstick skillet with cooking spray, heat. Add snow peas, red pepper, shallots and wine; cook, stirring constantly, until vegetables begin to soften, 2-3 minutes.
saucepan. Heat while stirring until sugar dissolves; bring to a boil. Reduce heat, cover and simmer for 10 minutes. • Serve hot in cups. Garnish with lemon slices. • This yields 8 servings.
• Place 4 12-inch squares of heavy-duty aluminum foil on work surface. Place a chicken breast in the center of each square, season with salt and pepper. Top with vegetable mixture, including juices, sprinkle with parsley. Make a packet by bringing sides of foil up to meet in the center and folding over edges; then folding edges of the ends together, allowing room to expand. Crimp edges. • Bake packets until chicken is opaque, about 15 minutes; open packets carefully when testing for doneness as steam will escape. Serve, drizzled with any juices from the packets. • This makes 4 servings. FARM & FLAVOR 63
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Peach Crumble Ingredients
6 cups sliced peaches 1/4 cup packed brown sugar 3 Tbsp. flour 1 tsp. lemon juice 1/2 tsp. lemon zest 1/2 tsp. ground cinnamon
Topping
1 cup flour 1 cup sugar 1 tsp. baking powder 1/4 tsp. salt 1/4 tsp. nutmeg 1 egg, beaten 1/4 cup butter, melted and cooled
Directions • Place peaches in a greased shallow 2 ½ quart baking dish. Combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over peaches.
• In a bowl, combine flour, sugar, baking powder, salt and nutmeg. Stir in egg making course crumbs. • Sprinkle over peaches. Drizzle butter evenly over topping. Bake in 375-degree oven for 35-40 minutes. • Serve with vanilla ice cream if desired.
Spinach Salad
Ingredients
1 pound spinach leaves, torn 6-8 slices cooked bacon, crumbled 1 cup bean sprouts 2 hard cooked eggs
Dressing Ingredients 1/2 cup oil 1/4 cup vinegar 1/4 cup sugar 3 tsp. ketchup 1 tsp. Worcestershire sauce 1 small onion, grated Salt and pepper to tastee
Directions • In a large bowl toss spinach, bacon and sprouts. Add cut up eggs. •
Combine dressing mixture in a jar, shake to mix. Pour over spinach mixture just before serving.
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