Farm and Flavor Howard 2023-2024

PUBLISHER

Hagerstown Publishing

MANAGING EDITOR

Nancy Luse

ART DIRECTOR

Joseph Silovich

GRAPHIC DESIGNERS

Ian Sager

Alexandra Werder

CONTRIBUTING PHOTOGRAPHER

Turner Photography Studio

HOWARD COUNTY ECONOMIC DEVELOPMENT AUTHORITY

Kathy Johnson, Director of Agriculture Business Development

Alison Bliss, Director of Marketing

VISIT HOWARD COUNTY

Amanda Hof, Executive Director

ADVERTISING ACCOUNT EXECUTIVES

Terri Davis tdavis@fredmag.com

Debra Tyson dtyson@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, INC. 2023. All contents of this publication are protected by copyright and may not be reproduced in whole or in part for any reason without prior approval of the publisher.

OPEN SEVEN DAYS A WEEK APRIL THRU CHRISTMAS EVE

Frank’s

PRODUCE AND GREENHOUSES

6686 Old Waterloo Rd • Elkridge, MD 410-799-4566

FranksProduceGreenhouses.com

In the spring, check out our eight greenhouses spilling out with annuals, perennials, vegetable plants, floor pots, hanging baskets, shrubs, tropicals and more!

Our farm market specializes in local and high quality produce, local eggs, and a large selection of delicious, local apples. We also carry local honey, McCutcheon’s products, colorful pots, planting supplies and home decor items. In the fall, we carry a huge selection of local pumpkins, gourds, mums, pansies, cornstalks, and Halloween decorations. And finally, to close out the season, we sell Christmas trees, greenery, candy, nuts, holiday decor and beautiful wreaths!

Hope to see you this year at Frank’s Produce & Greenhouses!

COUNTY EXECUTIVE’S MESSAGE

Howard County Office of County Executive

3430 Courthouse Drive • Ellicott City, Maryland 21043

Calvin Ball, Howard County Executive • cball@howardcountymd.gov

Dear Friends, Howard County values and celebrates its rich rural heritage. Local agriculture contributes greatly to our health and well-being, supplies nutritious fresh food for our residents, protects our environment, creates jobs, and enhances our economy. Our robust agricultural industry with more than 330 farms remains the fifth largest economic driver in Howard County.

Our precious farmland must be available to future generations, and we are ensuring that is possible through many initiatives and investments. Since I re-opened the Agricultural Land Preservation Program in 2019, we have protected half a dozen additional properties and added nearly 300 acres that will now be preserved for farming.

In my FY2024 budget, we are continuing to expand our Agriculture Grant for Innovation and Expansion program to increase the limit of available funding for expansion and diversification to $20,000 per grant. In addition, a new Enhanced Agricultural Grant pilot program of $250,000 will be available for capital projects and education initiatives that support our local producers across the industry. We also continue to invest in the popular Roving Radish program to help ensure that our farmers have successful markets to sell their products and that healthy, quality food is available to all locally.

I encourage you to find ways to support our farms. You can shop at our local farmers markets throughout the season; learn more about our award-winning Roving Radish meals program and marketplace; and enjoy the activities, tours, events, and entertainment at many of our destination farms. Please visit HoCoFarms.com for more information or find a farm on HoCo Farm Connect.

Together with our agricultural partners, we make it a priority to support our farming community so the leaders and innovators of tomorrow can continue to provide food, goods, jobs and more in our community.

Sincerely,

Calvin Ball Howard County Executive

Walker’s

Singh Sugar Maple Farm

Recipes

Gentle Giants Draft Horse Rescue

Clover Luck Stables

the Answer to a Dream

By Karen Gardner

From early childhood, Stephanie Williams dreamed of becoming an equestrian riding instructor and trainer. The seed of that dream began to take root when she and her partner bought a 33.5-acre former hobby farm near Ellicott City in December 2021.

Before the pandemic, Williams owned a successful theater school in Ellicott City. Through Zoom and a helpful staff, she kept her school open during the pandemic, but she and her significant other, Matthew Carroll,

began fencing pastures and designing a new barn/arena in February 2022 when they moved their small herd of horses to the farm. At that time, the former sheep farm property consisted of little more than a house, a

cramped, four-stall barn, and a couple of fenced acres.

Today, at Clover Luck Stables, 23 horses graze, roll and nap on fenced pastures that range from 1.5 to 4.5 acres. The four largest paddocks have run-in sheds, while there are a couple of small paddocks for new horses and those recovering from injuries.

The large barn and arena, which still has that new-build smell, 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. A large covered outdoor tack area allows students ample room to tack up their horses.

“I never dreamed I would have an indoor” arena, Williams says. Her students can ride in nearly any weather condition. The arena has a base of bluestone, topped by a mixture of silica, sand, and rubber to give the horses secure footing. The mixture is recycled infield material from nearby Atholton High School. “It’s nice footing,” she says. “The horses like it, and we like

being beneficial to the environment.”

“It was nice to lay out the barn the way we wanted,” she adds. Construction started in March 2022 and finished three months later, filled

with challenges. “It was not the best time to get the materials, and the pricing kept going up,” she says. But a year after completion, the barn’s tidy concrete walkway is lined with photos of riders and horses and ribbons won in local shows.

Clover Luck Stables focuses on lessons and training. Although riders can lease horses, the farm doesn’t offer boarding. Williams says she wants the barn’s focus to be on coaching and training, not boarding. A new pavilion hosts summer riding camps, birthday parties, and for adults, occasional wine tastings. Aside from doing chores around the farm and riding his own Western-trained trail horse, Carroll is a sales manager for a local wine importer.

Lifelong Horse Lover

Williams, 42, competed in hunter-jumper shows as an adult amateur. She rode throughout her childhood and was a member of Goucher College’s equestrian team. At Goucher, she majored in theater performance and directing, and in 2006, opened the Drama Learning Center in Columbia. After college, she took a few years off from riding, but in 2008, she was watching televised equestrian events during the Summer Olympics, and got the riding bug again. She began looking

to buy a horse when she encountered a challenging steed. “The trainer said, ‘I have a horse no one can figure out,’ and I fell in love with him,” Williams says. “He lacked confidence, and was spooky, but I was like, ‘This is the one.’” She trained him to jump up to 3 feet, 3 inches in hunter competitions. “Now he has a kid who shows him at 2-3 and 2-6.”

That horse inspired her to begin training. “One of my favorite things to do is to take a horse that is misunderstood and figure out the problems,” she says. “Every horse, once you figure out what they are about, you can find something they want to do. They want to please. Horses are like people. We have to figure out how to ask the right questions.”

Although she still owns the theater school, she has hired a new general manager, which allows her to focus on Clover Luck Stables. Her years at the theater gave her valuable experience in education, training, and grant writing. “I have management, teaching and educational experience, and it all aligns with what I do now,” she says. “In both of these activities, it’s a bit of fake it ’til you make it.”

She also takes time out to ride her own horse, Celtic, an Irish sport horse she has trained. When she got Celtic, he didn’t have a canter lead. “He was a little bit of a mess,” she says. But she patiently worked with him to build strength in his weak areas. Now they ride as a team.

Riding Life

Horses at Clover Luck are used in a maximum of four lessons a week, and they may be ridden once or twice more. “We do a lot of work to keep horses and riders happy,” Williams says. One is trail riding. Most riders enjoy a break from the riding ring to go meandering through woods and fields, but horses also find it relaxing, she says. And trekking up the farm’s rolling hills helps the horses build hind-end strength, which keeps them healthier.

“They enjoy their jobs,” she says. “Most horses like to have a job, and we work hard to find the best next step for an older horse.” That might be packing around a kid over tiny jumps, trail riding, or doing low-level dressage and jumping with an adult rider.

Some of the horses worked hard in previous jobs. Three came from Life Horse, a horse rescue in Thurmont. Some are former summer camp horses while

others spent time pulling buggies for the Amish. A few are thoroughbreds that retired from racing.

Some of the horses came from the Columbia Horse Center, which closed in 2020 and has now reopened under new ownership. Williams managed the sale of the horses for the center, and bought some of those that didn’t sell for her program.

A mix of 60 adults, teens and kids ride at Clover Luck. Lessons are Tuesdays through Fridays, which gives time for Williams to accompany riders to weekend shows. Weekends are also for makeup lessons and rides on leased horses.

Clover Luck hosts two competitive riding teams, both of which challenge riders to travel to other barns and ride horses they’re not familiar with. School aged riders compete on Clover Luck’s Interscholastic Equestrian Association team.

Clover Luck’s adult rider team competes in the National Capital Adult Equestrian League. “We host shows and go to other barns and ride their horses, and everyone roots for each other,” she says. Many of the adult riders, like Williams, rode as kids and took time away as life interfered, then returned to riding. Others started riding as adults. “The adults do a combined training series,” she says. Although the barn emphasizes hunter-jumper riding, “we are not exclusive to hunter-jumper.”

She adds, “I do an evaluation with each of my students to make sure their goals and horsemanship are in alignment.”

Clover Luck also partners with other farms for local events. In April, Williams and Carroll worked with Manor Hill Brewing and Drama Learning Center to stage the Charmed Farm Festival, with pony rides and other kid-friendly activities along with beer and seltzer tastings for adults. They plan to make that an annual event.

Clover Luck has fulfilled a need that has grown immensely over the past few years. Riding is naturally a socially distanced activity,

and many people flocked to riding programs during the pandemic. The demand for riding lessons continues. “Getting into a riding program is challenging,” Williams says. “I have a wait list a mile long.”

Part of the farm’s growth may be her philosophy. “These are not

school horses,” she says. “These are my horses that help me teach people. I think that makes a difference.”

Yet while Clover Luck is maturing, she doesn’t plan to expand.

“This size feels

comfortable right now,” she says. “I don’t foresee being able to handle more volume.”

Conservation Methods

The fields at Clover Luck help keep Howard County’s centuries-old farming tradition alive. “The soil here is really good,” Williams says. She works with the local soil conservation office on pasture management. Pastures are rotated to allow the horses access to fresh grass during the growing season. “We’re in the process of figuring out where we’re rotating and when is the best time,” she says.

The farm is receiving money from the state Department of Agriculture for fencing. Howard County’s Economic Development office has awarded Clover Luck a grant for rainwater collection, and the farm is installing a new well that will allow the couple to have automatic watering troughs in the fields.

Manure is stored and collected to be made into fertilizer for other farms. The previous

owners put the land into permanent conservation status, which means it will be farmland forever. Housing developments surround the farm, and many of the riders live in nearby suburban dwellings.

The stalls are used by older horses or horses recovering from injuries. Horses come into the stalls during the day and go out at night in summer, and in winter, that is reversed. Those that can be outside most of the time are, she says. “They’re happier being outside.”

The outdoor horses come in only to eat. Horses are fed and supplemented according to their needs. Some horses need little more than hay and grass, while others need extra feed. Like people, horses often benefit from supplements, and those are tailored to each horse’s needs.

When riders enter the farm, they are greeted by a sign that reads, “Slow down. You are entering a horse area.” A good philosophy for the equestrian life.

To Learn More about Clover Luck Stables is at https://www.cloverluckstables.com/ and https:// www.facebook.com/CloverLuckStablesLLC.

When Harry Singh goes to a local grocery store, he heads to the produce section during his visit.

Looking over the selection, he will see stickers on some of the products indicating where they were grown. Some are from outside the country, like Holland or Canada, while others could be from across the United States like California, or Florida and other places in the south.

Seeing these stickers has become a driving motivation for Singh.

“A person can grow a pepper in Holland and ship it across to my city and still make a profit,” he says. “Why can’t I grow it here and do it here? That drives me and gives me a lot of incentive. It shows me it can be done here. I just have to put my mind and soul to it.”

Singh grew up in a farm ing family in India. His grandparents, father, uncles, along with many other relatives, were all farmers. His family focused on grain, including wheat and rice, and oranges. When he was family business one day.

“I always wanted to start my own farm because farming is — I would say — in my blood,” Singh says. “I always wanted to start my own farm and grow all the things. I feel the culture of local

produce has changed a lot. There are good opportunities as well to having a farm. It is a lot of hard work, but I think it is an opportunity to do this. This is something really good.”

In 2016, he and his family bought their first farm in Levels, W.Va., near Romney. They spent a year getting the property ready, including digging out old planting ones. They had their first harvest in 2017 growing flowers and vegetables. Today, the farm is mainly a peach orchard.

Several years ago, the family bought 62 acres in Marriottsville naming the land Singh Sugar Maple Farm. They

peppers and hot peppers. This year they doubled their production by farming 50 acres cultivating their most popular crops of beefsteak tomatoes, eggplant and habanero peppers.

This year will be their first for sweet corn having planted eight acres. The farm did well with 2.5 acres of pumpkins they planted last year. “We did not have a machine to plant, so we planted everything manually — one seed at a time we planted by hand. We harvested almost 55 bins” of pumpkins.

Fresh cut flowers are also a huge part of their farm. “We had close to 15,000 flowers we planted last year,” Singh says. They offer a wide variety of blooms with zinnias and sunflowers being some of their customers favorites.

When coming up with the farms’ names, Singh wanted to use his family name as well as the locations. His West Virginia farm was named after the town where it’s located, while Singh took inspiration from address to name his Marriottsville farm. “To me (the name) means a lot,” he says. “This is the place where the farm is. I believe in God a lot. I think it was a good gift.”

The happiest time for Singh on the farm is watching each plant grow and produce food for others. Just being outside in nature and helping the plants brings him joy. “Every day you see them grow,” he says. The farm is a family operation, a passion shared

with his wife and their children who help during the summer months when they’re not in school.

Singh is passionate about having pickyour-own events for guests because usually multi-generational families come out to take part. “I think younger generations will learn and enjoy,” he says. “Maybe we will produce more farmers that way. A lot of people say farming is a dying trade. We don’t want it to die so that is why (I offer pick your own events). It involves families. It makes kids happy to be on the farm.”

Enjoying the visits to his farm, Singh says, “A lot of people like that. They can easily see (products) firsthand, being grown in their neighborhood. It is as local as you can get.”

Folks can come out to their Sugar Ma ple Drive address in Marriottsville Tuesdays through Sundays. New this year, they will be having a produce stand across the

street from the West Friend ship Heights Fire Compa ny station on Old Frederick Road.

The main benefit Singh sees to farming is he knows exactly what he is growing and how each crop is grown. “We know it is all safe for everybody (even) for my own family,” he says. “Whatever we grow, we consume as well.” Some of the main struggles he faces as a farmer is dealing with the unpredictable weather as well as finding staff to work.

After a visit to his farm, Singh hopes that folks take away a sense of how fresh produce can be when buying locally as well as seeing how hard wants guests good repeat

HowardAgricultureCounty Services

Alice’s AgriMaryland

485 Old Annapolis Road

Woodbine, MD 21797

Animal Medical Hospital at Glenwood, Inc.

2465 Route 97, Suite 7

Glenwood, MD 21738

Frank’s Garage

11761 Triadelphia Road

Ellicott City, MD 21042

Howard County Fair Association, Inc.

2210 Fairgrounds Road

West Friendship, MD 21794

Howard County Living Farm

Heritage Museum

12985 Frederick Road

West Friendship, MD 21794

Howard Soil

Conservation District

14735 Frederick Road

Cooksville, MD 21723

J. David Mullinix & Sons, Inc.

14420 Howard Road

Dayton, MD 21036

Level Land, Inc.

P.O Box 100

Lisbon, MD 21765

Level Landscape, LLC

15298 Union Chapel Road

Woodbine, MD 21797

Maryland Tack, Inc.

1457 Fannie Dorsey Road

Sykesville, MD 21784

The Rough Country Home Studio

1485 Old Annapolis Road

Woodbine, MD 21797

University of Maryland

Extension-Howard

3300 North Ridge Road, Suite 240

Ellicott City, MD 21043

Wagner’s Meats LLC

9064 Frederick Road

Ellicott City, MD 21043

Farm and Home Services

7625 Main Street

Sykesville, MD 21784

Mid Atlantic Farm Credit

700 Corporate Center Court, Suite L

Westminster, MD 21157

Walker’s Tap and Table is becoming a destination pub and restaurant. “We’re the perfect meeting place between Ellicott City and Frederick,” says owner Anthony DiGangi. “We like to tell people we’re in the middle of nowhere and in the middle of everywhere.”

Located in a shopping center in Glenwood along Md. 97, the restaurant features outdoor picnic tables and a spacious indoor dining area. Along with classic American food, there are 19 beers on tap, most brewed within 75 miles, along with a large selection of wines and cocktails. Many of the cocktails are made with spirits distilled regionally. Specialty cocktails often contain locally grown fruit or herbs.

Walker’s was just getting started when the pandemic forced the restaurant to pivot. “We called it the pandemic pivot,” DiGangi says. Surprisingly, demand

was high. “It helped us forge strong ties with the community.”

Carryout business was brisk, and chef Chad Wells put together meal kits. Bread was also a top seller, including several gluten-free varieties. Customers have returned to dining in the restaurant, although carryout is still a popular option.

Before the restaurant opened in October 2019, local vendors were used in the construction. Countertops for the bar, for instance, came from Mount Airy. And even when the produce is not locally grown, it comes from local vendors.

Along with locally brewed beers, Wells scouts out local and regional food sources. Microgreens come from Finksburg Farms and other local farms. Cheddar cheese, used to make fried cheese curds and to enhance sandwiches, is made by Palmyra Farms of Hagerstown.

“It’s about knowing your source,” Wells says. Seafood may or may not be local, but it all comes from sustainable sources, he says One of his specialties is blue catfish, an invasive fish in Maryland waters. The restaurant donates $2 from the sale of each sandwich to the Chesapeake Conservancy.

Beef used in burgers and other dishes comes from J.W. Treuth & Sons, a century-old meat supplier located near Ellicott City. Other meats served at the restaurant are processed at Hoffman’s Meats in Hagerstown.

Wells, who was once featured on the Food Network’s Diners, Drive-ins and Dives, also emphasizes using in-season produce in his cooking. For example, during peach season, Wells featured a peach and prosciutto salad and peach pork chops. Beverage selection may

include a peach-flavored beer and peach seltzer. He also makes a peach-flavored hot sauce with local ingredients.

“It has to be fresh and made from scratch,” DiGangi says. “People can tell.” While not local, Wells often uses fresh lemons and limes in his cooking.

Early in the day, he can often be seen

squeezing juices out of lemons and limes for ingredients to be used that day.

“It’s our goal to not be like everyone else, and that effort shows,” Wells says.

He makes a popular Maryland crab soup and also a smoked tomato ranch dressing that can be used on salads or as a dip for wings or fries. That dressing is sold in containers and often sells out.

Menus change often depending on local and in-season ingredients. “Peaches are usually here for one month,” Wells says. Softshell crabs will arrive at unexpected times, and Wells loves to feature the Maryland favorite when they become available.

Favorites with a Twist

Then there are the favorites that come with a twist. “Chad’s spin on things is unique,” DiGangi says. A bacon-let-

tuce-tomato sandwich may contain fried green tomatoes and be served on sourdough bread. The lettuce used might be arugula if it’s available.

Green tomatoes are also used in pickles that Wells makes. “We pickle a lot here. We do a pickle dip made from Pennsylvania cucumbers.”

He also encourages his staff to look for unusual, but tasty, combinations. “I like to work with the staff on creating things,” he says. “It keeps the staff engaged. We make these goofy burgers.”

Even the typical menu items often have unusual touches. The Walker Burger, the restaurant’s traditional burger, has Angus beef, red onion, Palmyra cheddar, and is served on a brioche roll. Logan’s luau burger is a chicken burger that comes with pineapple slaw, avocado, pepper jack cheese and General Tso’s BBQ sauce, also on brioche. There’s a vegetarian option too, made with black beans, guacamole, citrus slaw and chipotle aioli.

Pizzas include one made with banana peppers and habanero honey and a Cajun crab made with blackened red sauce and roasted corn. Veggie options include roasted mushrooms and garlic cream. You can also concoct your own pizza from a list of ingredients.

A popular sandwich is pimento cheese. Then there’s the fried cheese curds appetizer, the hot deviled eggs appetizer, and the shrimp and grits.

But if any of those appeal to you, you might want to hurry. The menu changes often, and weekends feature lots of

specials, ranging from chicken ranchero mac and cheese to the Nashville hot blue catfish sandwich, smoked salmon tostada, and crab cake imperial BLT.

“I get emails with suggestions from people,” Wells says. An avid fly fisherman, he often comes up with ideas for unique dishes while fishing. He drops his pole at a couple of local farms, which has helped him get to know the farming community. In an earlier chef job, Wells worked alongside the Maryland Department of Natural Resources to develop recipes for the snakehead, another invasive fish in Maryland waters.

“Snakeheads were the poster child for invasive fish, but blue catfish are the biggest problem,” Wells says. Blue catfish are especially destructive to Maryland’s blue crab population. Wells worked with middle school students on a project about the blue catfish and developed the Nashville hot blue catfish

sandwich. The fish is encrusted in potato chips, served on sourdough bread and topped by Nashville hot sauce. “It’s a big sandwich,” DiGangi says.

Wells attends the Howard County Fair each year to meet local farmers and develop relationships with them. He also visits all the local farmers markets throughout the growing season. “I like to meet people with unique and cool stuff,” he says. He also likes to check out any fruits grown locally, especially peaches for his signature peach dishes. “Anybody who grows peaches around here will see me,” he says.

Some of the local products will be sold in Rosie’s Delicatessen, a new offshoot of the restaurant named for DiGangi’s mother, Rose. Rose began running her family’s Brooklyn pizzeria at the age of 19. She made pizzas in the family pizzeria for much of her

adult life and died of brain cancer in 2007.

Friendly, Neighborhood Place

The deli, located in the former Wheelhouse Farm Market and opening this summer, has a throwback, 1960s vibe.

“We want it to be a friendly, neighborhood place, as much as possible,” DiGangi says.

The deli will sell gourmet Italian sandwiches, coffee, and quick-serve breakfast items, along with take home meals and grocery items, like locally sourced milk, eggs, and ice cream. Popular soups and bottles of Wells’ smoked tomato ranch dressing will also be sold. “There will be convenience items that you can’t find elsewhere.”

Some of the menu items are based on DiGangi’s family recipes, like a focaccia recipe that has been in the family for 100 years. Fresh bagels will be delivered daily to the deli from New York. The restaurant did a lot of carryout business during Covid, and DiGangi says that need for quality carryout food has continued.

Most nights are busy at Walker’s, with 500 seated diners served on a typical

weeknight and 900 diners served on weekend evenings, along with another 200 diners eating at the bar. Live acoustic music is typically played on Wednesday and Thursday evenings.

Charity fundraiser nights are another feature at Walker’s. Recent promotions include a new fitness center, a guest bartender competition to raise money for the local FFA, a fundraiser for the Salute Military Golf Association, and a fundraiser for the Lisbon Volunteer Fire Department. “We try to give back to communities around here,” DiGangi says. “As busy as we are, we’re still new to people because of the pandemic, so these fundraisers are how we keep growing. It’s a lot of fun.”

Other than Guinness stout and Allagash white, brews offered come from a 100-mile radius. Beers include Wareda-

ca Reveille coffee stout from Laytonsville, Peabody Heights Astrodon hazy NEIPA from Baltimore, Two Jabronis Lager from Olney, Jailbreak’s Feed the Monkey hefeweizen from Laurel, and 1623 Brewing’s Pilsner from Eldersburg.

Before coming to Walker’s, Wells spent many years as chef at Baltimore’s

Alewife, where Guy Fieri of Diners fame featured him on the show. He also worked for a couple of other dining venues before coming to Walker’s when it opened. He has worked with two James Beard Award-winning chefs in his career.

The volume of business at Walker’s is a lot more intense than either Wells or DiGangi expected when the restaurant opened, which makes it hard for Wells to experiment when he’s supervising the busy kitchen staff. But he likes to dabble when he’s off on Sundays.

“Chad directs the culinary operations here, but we talk about every part of the business to help grow it,” DiGangi says.

To learn more: Walker’s Tap and Table, 2465 Md. 97, Glenwood, MD, 410801-9400, www.eatatwalkers.com/, www.facebook.com/EatAtWalkers/

Saving and Healing Gentle Giants

By Gina Gallucci-White

As the founder and executive director of Gentle Giants

Draft Horse Rescue,

One of Hajek’s favorite horses at the rescue is Manhattan also lovingly known as Manny. “That is not only a convenient shortening of his name, but he also really loves babies,” she says. “He is a great manny (also a term used for a male babysitter).”

Rescued from a slaughter auction, Manny is the nonprofit’s first retired New York City carriage horse. “It was

not the carriage driver’s fault,” Hajek says. “(Manny) had been traded back and it was the person he was traded back to who sent him to the sale. He opened a door to connecting us with a lot of commercial carriage companies in New York City and forming a good relationship with them.”

Then there is Jedi, a Belgium gelding born without eyes, who just turned two years old in May. “He is a pretty fascinating boy,” she says. Jedi is a member of their blind horse herd which has seven members. They have two special blind herd fields mainly due to one horse getting overexcited around mares and aggressive toward other boys, so they have to separate them.

Those are just two current residents at the rescue which was founded in 2005. Hajek grew up in the horse industry but was unaware that horse slaughter existed until she was 28 and purchased a Belgian at an auction on impulse. “I was raised being taught that you don’t get horses at auction,” she says. Taught that “all the horses at auction are throw away horses. This horse was absolutely amazing. He ended up being perfect his whole entire life.”

Christine Hajek notes the most common feedback she gets from people coming out to the Mount Airy-based nonprofit for visits, events and tours is them being surprised by the horses’ individual personalities.

When she went to collect the Belgian, the former owner was crying a little in the stall. Hajek recalls telling him she was sorry he had to sell his horse. The man replied he had planned all along to sell the horse, but was upset thinking the winning bid went to a meat vendor. Hajek was confused. “We quickly figured out that I had actually purchased the horse and then I was like ‘What do you mean the meat (vendor)?’” She says. “He gave me a very quick education on what happens in the horse slaughter industry and how horses end up there.”

Horse meat is not commonly eaten in the United States, but it is considered a delicacy in many other countries in-

cluding Japan, Belgium, the Philippines, Mexico, China and Poland. The trade can be profitable and draft horses are a breed bought often for slaughter due to their size.

“A lot of people have a mistaken belief that (horse meat is used) because it is cheap,” Hajek says. “I will often hear people say, ‘Oh like dog food?’ and I am like ‘No. This is like lamb or wagyu beef. It is a delicacy. It is expensive.’” There are no horse slaughter facilities in the United States, but the horses are exported to other countries like Canada and Mexico for their meat.

Preventing Slaughter

Gentle Giants was created as a way

to rescue draft and draft cross horses from slaughter, abuse and neglect. Staff attend auctions in the area and outbid meat buyers. About 70 percent of their horses are rescued from slaughter. “A lot of people just don’t really think about what is happening to their horse once it goes to the sale,” Hajek says. “They like to tell themselves ‘It got a great home’ but the reality is a fair number of horses who go through auctions do not get good homes.”

About 20 percent of the horses they care for are owner surrenders. “A lot of those horses arrive in very neglected states,” she says. The remaining 10 percent are from Animal Control agencies where law enforcement have

removed horse(s) from a home and are prosecuting the owner for neglect. In abuse cases, the nonprofit sees horses with a variety of issues from lack of hoof care, needing medical and dental care, being underweight and serious medical conditions that have been ignored.

The rescue mainly focuses on draft and draft cross horses because “they are grossly overrepresented in the number of horses being exported for slaughter,” Hajek says. “They might (make up) less than 1 percent of horses that exist in the United States, but they make up to 6 to 10 percent of horses slaughtered.” These breeds are also fun to ride which makes them more adoptable. “If anyone who rides has ever had an opportunity to ride on them, they are just a blast,” she says.

Once a horse is brought into the rescue, it is placed in a 21-day quarantine to make sure there are no contagious or infectious diseases. “Frequently auctions are very much like us being in a bus station or an airport,” Hajek says. “It is very, very common that you are going to have horses who pick up bacterias and viruses and pass those along and we need to protect the health of our general population.”

During the quarantine, the nonprofit begins to address any medical needs as well as creating an individual diet plan. Once they graduate from quarantine, they are placed in a herd that is the best

fit based on their physical and social needs. The horse is then entered into a training evaluation program where they will determine if the horse can host riders of different levels or serve as a companion. They also need to make sure the horses will behave for veterinarians and other interactions with humans. Once training is complete, they are put up for adoption and contact with the new owners continues for the remainder of the horse’s life.

Throughout their nearly two decades, Gentle Giants has recused over 1,500 horses. Hajek estimates they take in between 180 to 300 a year. “Our ability to take in more horses is directly dependent on our ability to get them adopted,” she says. “The more they get adopted the more we get to rescue.”

In May, the nonprofit noticed a sudden explosion in requests to take horses from private homes. “I think it is a foretelling of what is happening with the economy,” Hajek says.

Volunteering at the Farm

With more than 150 horses at their 300-plus acre farm, the rescue has about 175 active volunteers that help with a variety of tasks such as feeding, mucking, haying and grooming. When a new volunteer comes, the person starts a one-on-one training with a staff member for three to five shifts. Once they are released, they are always partnered with a group to work during their hours.

“We are a very, very hands on volunteer group,” Hajek says. “…Some people find it a little too intensive. It is a little too hands on right away for some people, but for other people that want that experience. They absolutely love it.”

Gentle Giants also offers a mobile technical large animal rescue unit that responds to calls located within two hours of the farm. This unit helps with any type of critical life-threatening situation involving a horse that needs extrication. “It is almost always a horse in mud or a body of water that they can’t get out of,” Hajek says. Other calls for service include building collapses, trailer accidents, and barn fires.

Hajek notes time is of the essence when dealing with a downed horse. “For some bizarre reason, everybody waits, and they wait insane amounts of time thinking the horse is somehow going to magically get better or rally and then they call us, and we have been 5 to 8 hours into this emergency and now we have secondary problems because the horse is having secondary medical issues for being down so long,” she says. “My advice to anyone in that is if your horse is not self extricated within an hour, you need to call someone now. It cannot wait. Waiting only makes things worse.”

Another critical aspect of their nonprofit is donors. “Everything is 100 percent donation driven,” Hajek says.

Folks may donate to the nonprofit and/or sponsor a specific horse to cover costs like grain, hay, feed, shelter and medical care. The nonprofit is one of the largest horse rescues in the country. With the rising cost of hay and grain, the rescue spends more than $40,000 a month just for those two items.

In late spring, the rescue opened its new 27-stall healing and rehabilitation barn that includes an indoor treatment room that allows staff and volunteers to work more comfortably during severe and inclement weather. When Gentle Giants was starting out, they built a five-stall medical rehabilitation barn specifically for the care and rehabilitation for their sickest patients. “We thought that all that we would ever need would be the five critical care stalls,” Hajek recalls. The new barn was part of a three-year plan with construction beginning in August 2022 and completed nearly a year later. The new barn “is really impressive and (offers) an incredible amount of growth,” she says. “We are super happy.”

While the work can be hard and heartbreaking, it is important to Hajek. Instead of a horse ending up in a slaughterhouse, she, along with the volunteers, gets to see these gentle giants frolic and roam in vast fields. The most rewarding part for her Is every single time a horse gets adopted. “It is one more safe,” she says. “It is one more in a good home.”

Reap the Rewards of

Fresh-fromthe-Fields Flavors

Located near the fast pace of two major cities—the nation’s capital and Baltimore— Howard County is also blessed by beautiful rolling farm fields that honor nature and people who are passionate about tilling that land or using it to graze everything from chickens to steers and alpacas.

Much of what comes from the local fields can be found at farmers markets and on the menus of area restaurants, but it’s also fun and educational to visit the farms to see exactly what’s involved. You might even get your hands into the process when you make a stop at a pick-your-own farm to select a pumpkin or container of strawberries. It’s also a good time to connect with the farmer and meet the person responsible for all that good food or the wool that was spun into your favorite sweater.

CLARK’S ELIOAK FARM

10500 Clarksville Pike (Md. 108), Ellicott City

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.

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.

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.

FARM & FLAVOR HIGHLIGHT

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 Community Ecology Institute, a Howard County non-profit focused on cultivating healthier communities through connections with nature. The farm is designed to both produce food and be a place for community education. They demonstrate regenerative agriculture and permaculture design practices in their stewardship of this land.

FARM & FLAVOR HIGHLIGHT

The choice of the name Freetown Farm recognizes the important history of the land. They are working to develop programming that tells the story of the land and its historic community. The farm is across the street from the Harriet Tubman School, a segregated high school for African American students established in 1948.

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.

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

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.

FARM & FLAVOR HIGHLIGHT

Michael Healey now runs the Christmas tree and greenhouse businesses with help from family, friends and neighbors—some of whom have been working at Greenway Farms for more than 30 years.

HENSING’S HILLTOP ACRES

3394 Jennings Chapel Road, Woodbine

704-293-4126 call or text

www.hensingfarm.com

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

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.

FARM & FLAVOR HIGHLIGHT

Whether it’s a new tea to try or a new stoneware creation on display in the pottery studio, there’s always something exciting happening at Heron’s Meadow Farm.

MANOR HILL FARM

4411 Manor Lane, Ellicott City

410-997-7771 • www.manorhillbrewing.com

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.

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.

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.

PENN OAKS WINERY

14607 Riggs Meadow Drive, Cooksville

www.pennoakswinery@aol.com

Their farm of rolling hills and beautiful views was established in 2002. They have nurtured the soil with sustainable, best management practices while establishing and expanding their vineyard over time. In 2011, Penn Oaks Winery was the first to receive Howard County’s farm winery license.

PORCH VIEW FARM, LLC

2790 Florence Road, Woodbine

www.porchviewfarmllc.com

On Porch View Farm, LLC, Keith Ohlinger raises heritage breeds of beef cattle, sheep, pigs, geese and rabbits as well as bees on 22.3 acres. He uses what the land offers, managing it, along with his animals, to create the optimal scenario without chemical fertilizers and pesticides. He has installed a system of swales and berms to affect drainage patterns on the terrain to capture and infiltrate as much rainfall as possible, minimizing runoff. Intensive rotational grazing is used for the livestock and hundreds of fruit and nut trees and shrubs were planted, the fallen fruit and nuts supplementing the animals’ diets.

FARM & FLAVOR HIGHLIGHT

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.

FARM & FLAVOR HIGHLIGHT

Keith Ohlinger is an expert on compost and uses it as the only fertilizer on the farm. “Soil health is really the key to everything. If I have healthy soil, then the plants will be healthy and animals that eat the plants will be healthy. If the plants and animals are healthy, then the people who eat them will be healthy.”

RITTER FARM

565 River Road, Sykesville 443-598-6696 www.ritterfamilyfarm.com

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.

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.

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.

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.

SHO NUF TURKEY FARM

11788 Scaggsville Road, Fulton

www.shonufturkeys.com

At Sho Nuf Turkeys, Chris and Tanya Bohrer are continuing the tradition of Tanya’s grandparents, Ellsworth and Mary Elizabeth Iager, of raising and selling turkeys at the farm in Fulton. With the farm being sold in 2019 for future development, it provided Chris and Tanya the opportunity to brand the turkeys “Sho Nuf” as a tribute to Ellsworth and his branding from the 1940s. They continue to provide the same high quality turkeys and turkey products for those who have been coming to the farm for years.

FARM & FLAVOR HIGHLIGHT

The farm offers whole turkeys, bone-in breasts, smoked breasts, turkey bacon, ground turkey, wing packs and drumsticks.

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.

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.

Nestled in the rolling farmland cum urban sprawl of northern Howard County, J. David Mullinix & Sons Inc. is a gem of a find for farmers and homeowners alike. Serving the agricultural, commercial, and residential sectors in Maryland and the surrounding region, J. David Mullinix has been in business in Howard County since the 1940s. If a mower, tiller, or snowblower comes up on your wish list, you would be well served to take a drive out to the business in Dayton.

The Mullinix farm legacy is long. According to Micheal Mullinix, one of the principals of J. David Mullinix & Sons, their grandmother’s family built the original house and barn in 1889. “My Grandfather started out doing trucking for a produce company, then got into the equipment business. That was typical of farmer

owner/operators at the time,” Mike Mullinix explains. Besides Mike, his two other brothers, Steve and Mark are involved in the family business. The drive through Howard County to J. David Mullinix & Sons is an excursion through the beautiful Maryland countryside. All along the way, rolling fields of wheat and barley make room for large upscale homes, manicured lawns and clean wellkempt gardens. It is a juxtaposition that actually works, rather than jars the senses.

From the road, a colorful collection of farm equipment sits, a kaleidoscope of colors, shapes and sizes—implements of different brands and uses. Huge batwing mowers, tractors of all types, manure spreaders, three-point turn mowers, tillers and more decorate the trimmed lawn. Snow blowers, mid-range and utility loaders, hay

By Kristi Johnson

rakes and backhoes, bush hogs and flail mowers.

Rather than pulling into a football stadium-sized parking lot, the first thing you will notice about the property is that it’s the complete antithesis of a big box store. On one side of the gravel drive is a bright white house; on the other is an equally bright white barn. The drive ends in the shop, also a cheery white, with logos of the brands they sell adorning the front. It is a scene as picturesque as it is peaceful.

When you enter the tidy shop, you won’t feel overwhelmed. It has a small general store feel, typical of a family-run enterprise. The atmosphere is laid back and stress-free. The service and parts desk run the long back wall of the shop. Here, Mike and another employee are busy on calls with customers and

vendors, helping customers on the parts they need, placing replenishment orders with vendors. Below the tall parts counter, colorful and enticing sales brochures fill the racks; an incredible array of the agricultural equipment and implements Mullinix carries.

On the organized shelves, products are labeled and easily arranged for cus-

tomers to browse. Everything from ratchets, tie-downs, work gloves, fertilizer, and seed to grease guns, bolts, fittings, generators, and air filters are here. There may not be multiple shelves and facings of the same product, but it is obvious that enormous care has gone into selecting the inventory available, designed to ensure the greatest selection of products for Mullinix customers. As Mike Mullinix says, “If you don’t see it, don’t despair.”

J. David Mullinix may have roots as a one stop shop for farmers, but according to Mullinix their product line runs the gamut. “We also now cater to the lawn and garden industry,” he says. “There are benefits to buying commercial vs. big box store. Box stores are still here, but customers should look at the big picture, look outside the box for what their needs will be down the road.”

Mullinix continually strives to fill in the gaps the big box stores leave open. “Are customers getting the most value for their money?” he queries. “Sometimes spending slightly more will improve the quality and longevity of the equipment,” he adds.

A family business that has survived 85 plus years must have some success secrets up their sleeve. On reflection, Mullinix believes there are three key reasons for his family company’s longevity and success. “Being family run, we have

a level of support that other companies don’t have. With two brothers in the area, we have our bases covered.”

As farmers, the three brothers own a little under 1,000 acres in Howard County, farming corn, soy, wheat, barley and hay. For J. David Mullinix & Sons, being enmeshed in the agricultural industry and farming is more than just roots. It is about providing an unparalleled knowledge base for customers. “It’s a hobby for us, Mullinix admits. “But our product selection for the business is going off of our combined years of experience.” The farmland is adjacent to the shop.

The second reason Mullinix cites for having a successful generational family business is continual diversification.

“We continue to deal with the farm agricultural industry, but over time we’ve slowly adjusted to the landscape and consumer lawn and garden needs.” There is no question what Mullinix is referring to here. Like the proverbial writing on the wall, stately silver silos intersperse elegant homes on large lots around the business property. “Development is building up, so we’ve continued to expand the business; we had to grow enough to support the equipment sales end.”

Lastly, for Mullinix, taking care of customers is probably the key ingredient for success. “Well, it’s really the key to all business success, isn’t it?” he asks. “We rely on legacy customers and word of mouth to grow our business. That makes it critical to ensure we are keep-

ing products on the shelf so customers can have what they need immediately.”

For Mullinix taking care of customers is more than their in-house service and parts sales; they also offer on-site service calls. Mullinix appreciates the way the home garden industry has changed his perspective. “People really value the service side of the business. Most homeowners want to do simple fixes to their

equipment. They don’t always need to bring their equipment in, so we need to make sure we can help them do the repairs they need to do.” Thankfully, Mullinix and his crew have an unparalleled knowledge base in this area to help customers do just that.

Brands such as Massey Ferguson, Valta, Woods, and New Holland have representation in a variety of tractors, loaders, and balers. Kawasaki 4x4’s sell

well for Mullinix. The lawn and garden line, represented by both Gravely and Ariens, covers a wide range of mowers and other products for the homeowner and commercial lawn and garden industry. Mullinix offers sales, inventory replenishment, pickup and service on all the brands they carry, allowing the customer some peace of mind in their purchase.

“For the smaller garden and homeowners, all your equipment needs are covered. Weed whackers, hedge trimmers, chainsaws, and snow blowers are just a few of the tools we carry,” Mullenix says.

“We carry everything to get you into the field, lawn or garden and keep you running till your job is done,” he says, not exaggerating in the least. Besides the equipment, parts and service, Mullinix

carries herbicides and sprayers. fertilizer, seed, mulch, and lime for your garden and yard.

When asked if there are any plans for the next generation to take over the business, Mullinix is circumspect here, noncommittal in his response. “All the brother’s kids are out on their own, but you never know if any might come back to show an interest in running the business eventually.”

J. David Mullinix & Sons runs occasional sales based on inventory numbers, and does some advertising, relying on word of mouth and satisfied customers to keep their business thriving. Their website gives an overview of brands and types of equipment they carry. Customers are welcome and encouraged to call or drop by to peruse the inventory with Mike Mullinix.

While you’re there, you’ll probably happily discover something else you didn’t know you needed. Having an opportunity to compare the brands and product type the big box stores carry against the smaller, high quality brands designed for both residential and commercial lawn and garden care is a check in the plus column for a visit to J.David Mullinix & Sons.

Full of Farm Flavor

Favorite Recipes are Shared

Peach Crumble

Ingredients

6 cups sliced peaches

1/4 cup packed brown sugar

3 Tbsp. flour

1 tsp. lemon juice

1/2 tsp. grated lemon peel

1/2 tsp. ground cinnamon

Topping Ingredients

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 1/2 quart baking dish.

• Combine brown sugar, flour, lemon juice and peel, and cinnamon; sprinkle over peaches.

• In a bowl, combine flour, sugar, baking powder, salt and nutmeg. Stir in egg to

• Sprinkle over peaches.

• Drizzle butter evenly over the

Country Style Tomatoes Peppy Stuffed Peppers

Ingredients

4 large tomatoes

1 8-ounce package cream cheese

1/4 cup minced fresh parsley

1 1/2 Tbsp. fresh minced basil

1 clove garlic, minced

1/2 tsp. salt

1/4 cup flour

1 cup Panko breadcrumbs

1 egg, beaten

1 Tbsp. milk

3 Tbsp. butter

3 Tbsp. olive oil

Ingredients

4 green peppers

1 pound ground beef

2 cups cooked rice

1/4 cup chopped onion

1 1/2 tsp. salt

1/8 tsp. pepper

1 8-ounce can tomato sauce

Directions

Cut peppers in half lengthwise. Remove seeds and wash.

• Combine beef, cooked rice, onion, salt, pepper and half the tomato sauce.

• Pile mixture into the peppers, place into large baking dish.

• Pour remaining sauce over peppers and bake at 350-degrees for 1 1/4 hours or until peppers are tender. Baste occasionally.

Note: these freeze well. Package individually into sandwich bags. To serve: allow to thaw, heat in microwave oven.

place on layers of paper towels to drain.

• In a small bowl beat the cream cheese, parsley, basil, garlic and salt until blended.

• Spread cream cheese mixture over eight tomato slices and top with remaining slices.

• In another bowl, whisk together egg and milk.

• Coat the top and bottom of each “sandwich” with flour, dip into egg mixture, then coat with crumbs.

• In a large skillet, heat butter and olive oil over medium-hot heat. Fry in batches for 3-4 minutes on each

• Drain on paper towels. Serve immediately.

Lemon Zucchini Muffins

Ingredients

2 cups flour

1/2 cup sugar

1 tsp. baking powder

1 tsp. salt

1 tsp. grated lemon peel

1/2 tsp. nutmeg

1/2 cup chopped nuts

1/2 cup golden raisins

2 eggs

1/2 cup milk

1/3 cup oil

1 cup packed, shredded zucchini, don’t drain

Directions

• In a large bowl mix the first six ingredients.

• In a small bowl beat eggs with a fork; beat in

• Add to flour mixture, then sprinkle zucchini on

• Fill greased muffin pans 2/3 full.

• Bake in preheated 400-degree oven for 15-25 minutes. Bake 30-35 minutes if using a nine-inch

• Try the bread with red pepper jelly and cream

Broccoli Salad

Ingredients

1 large head of broccoli, cut into bite-

1 carrot, finely grated

1 small onion, finely chopped

1/2 cup raisins

8 slices of bacon

Dressing Ingredients

1/3 cup sugar

3 Tbsp. vinegar

1 cup prepared mayonnaise

Directions

• Combine vegetables and raisins and combine dressing ingredients; pour over vegetable mixture.

• Let stand a few hours.

• Before serving, fry bacon, crumble and sprinkle on top of the salad.

Breweries

1623 Brewing Company

5975 Exchange Drive, Suite H-L

Eldersburg, MD 21784

1623Brewing.com

443-218-1410

Brewery Fire

4337 Old Taneytown Road, Suite B

Taneytown, MD 21787

BreweryFire.com

410-680-6005

Flood Zone Marketplace & Brewery

50 N. Main Street

Union Bridge, MD 21791

FloodZoneBrewery.com

443-937-6170

Johansson’s Dining and Brew House

4 West Main Street

Westminster, MD 21157

JohanssonsDiningHouse.com

410-876-0101

Liquidity Aleworks

8 N. Main Street

Mt. Airy, MD 21771

LiquidityAleworks.com

301-703-1165

Pipe the Side Brewing

721 Hanover Pike, Suite 147

Hampstead, MD 21074

PipetheSideBrewingCompany.com

443-639-2980

Pub Dog Brewing Company

1203 New Windsor Road

Westminster, MD 21158

PubDog.com

410-848-3993

Ruhlman Brewery LLC

2300 Harvey Gummel Road

Hampstead, MD 21074

410-259-4166

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Distilleries

Covalent Spirits

118 E Main Street

Westminster, MD 21157

CovalentSpirits.com

Patapsco Distilling Company

7609 Main Street

Sykesville, MD 21784

PatapscoDistilling.com

443-398-8306

Wineries

Galloping Goose Vineyards

4326 Maple Grove Road

Hampstead, MD 21074

GallopingGooseVineyards.com

Old Westminster Winery

1550 Old Westminster Road

Westminster, MD 21157

OldWestminster.com

410-881-4656

Serpent Ridge Vineyard

2962 Nicodemus Road

Westminster, MD 21157

SerpentRidge.com

410-848-6511

For more information, hours of operation and tours please visit the business’s respective website

PLEASE ENJOY RESPONSIBLY

Proudly Carroll County

Grown & Made!

www.carrollgrown.org

www.carrollcountytourism.org