Farm To Fork returns to Thistlethwaite Vineyards on Sept. 6, once again showcasing the best that Greene County has to offer.
The popular event at the winery in Morgan Township will offer great food, crafts, music, VIP tours of the vineyards and, of course, fine wine from Thistlethwaite.
"For us, this is our signature Greene County event," said Carole DeAngelo, director of multi-market advertising and events for the Observer-Reporter, Herald-Standard and Dominion Post. "And for me personally, going to Greene County and Waynesburg was always one of the best parts of my week because the people were so welcoming and so excited to partner with us to do an event. From the onset, it was special."
VIP tickets will be on sale for people to enjoy a winery tour and other perks.
"It's the atmosphere," DeAngelo said. "It features all the magical parts of Greene County."
One of those magical places is Thistlethwaite Vineyards, which DeAngelo praised as a great partner for the event that offers a beautiful and relaxing setting for the evening.
"It's as if they opened their whole house up to us," DeAngelo said of the winery.
Jamie Thistlethwaite, a co-owner of the family operation, is pleased to be teaming up again to offer Farm To Fork to the community. Thistlethwaite said inviting guests to their winery for this event allows them to showcase what makes Greene County so unique.
"We do promote the county, and it does bring out a lot of the local stuff that's available. It's a win-win. Any time we can promote Greene County, that's what we like to do," Thistlethwaite said, adding that it also offers a great family atmosphere. "It's pretty much a day out on the farm. Big spaces and a great day to bring the family out to the farm."
Farm To Form is a Greene County Messenger and Observer-Reporter event sponsored by First Federal Savings & Loan. Read more about the event, including how to purchase VIP tickets, with Kristin Emery's story inside.
Trista Thurston/Observer-Reporter
The Dan Baker Trio performs at the 2024 Farm to Fork event at Thistlethwaite Vineyards
The marvels of vanilla
By Lisa Lewis Greene County Master Gardener
Did you know that Americans consume an average of four gallons, or 20 pounds, of ice cream a year and that vanilla is the most popular ice cream flavor? Did you ever wonder what vanilla is and where it comes from? There are several surprising and interesting facts about vanilla, so read on.
The story about vanilla begins in the tropical forests of southwestern Mexico, its native country. The vanilla flower is pale yellow and produced by a vining type of orchid plant, the vanilla orchid (Vanilla planifolia), that uses the trunks and limbs of trees to support its growth upwards towards the sun. A vanilla vine grows 30 to 50 feet or more, and it does not begin producing flowers for three years. Each flower blooms for only one day, and the window for pollination lasts for only a few hours after the bloom opens. Although the orchid flower is hermaphroditic, meaning it contains both male and female parts, it is incapable of self-pollinating. Its pollen is difficult to access within the flowers, and they are pollinated only by species of bees that are native to that region.
In the majority of places the vanilla orchid is grown, it must be pollinated by hand, which, as you might imagine, is a highly labor-intensive process given the flowers are opening on different days. Each flower must be hand-pol linated within a few hours of opening. Not to mention the pollination is done while standing on a ladder or tree limb several feet above ground. Typically, pollination occurs from October through January. Fertilized flowers then require another nine months to produce the long vanilla pod, which is then harvested by hand, “sweated” in a closed container for several days and finally cured by weeks of slow drying. The vanilla pods or beans are around
six inches long, and inside each pod is a large number of tiny black seeds used to make vanilla extract or flavoring.
After European colonists arrived in Mexico, they brought cuttings of the vanilla vine back with them across the Atlantic. While they were successful in propagating the plants, the flowers did not yield seed pods. Years later, Charles Moran, a Belgian horticulturist, discovered that plants grown in their natural habitat were being pollinated by a native stingless bee species (Melipona beecheii). Since they did not exist in Europe, pollination was unsuccessful. More recent studies now indicate that orchid bees (Euglossine) also pollinate the flowers.
The solution to the pollination problem was discovered by a twelve-year-old enslaved boy named Edward Albius from Reunion Island after vanilla had been introduced to his island and others in the Indian and South Pacific oceans in the 1800s. Albius used a thin stick, much like a toothpick, to painstakingly hand-pollinate each flower during its short blooming period. This is the method still used today. Currently, 80% of the world’s vanilla is produced in Madagascar, an island off the coast of Africa. Other producers include Mexico, Tahiti and Hawaii. Vanilla connoisseurs talk about the differences in flavor and aroma of vanilla from these various parts of the world. A single pound of cured vanilla pods or beans can bring up to $300 per pound, but only a small percentage of the vanilla consumed today comes from vanilla beans. Most of the vanilla flavoring in our foods is now synthetically produced. Yet the story of vanilla reveals the global connectivity and agricultural complexity behind the everyday foods we buy
The sourwood tree
By Lisa Lewis Greene County Master Gardener
To my eye, the prettiest tree in all of Greene County is the sourwood tree (Oxydendrum arboreum) that grows on the front lawn of the Eva K. Bowlby Public Library in Waynesburg. As you stand on West Street facing the library, the sourwood is growing on the left (south) side of the front porch.
Like all sourwood trees, this specimen is beautiful in every season. Sourwood is the largest tree in North America from the heath (Ericaceae) family of plants. The heath family also contains plants such as azalea and rhododendron. In spring, its glossy green leaves emerge on slightly drooping, pendant branches. The leaves have the same shape as the flowering azalea’s leaves, but are much larger, reaching 5 to 8 inches in length. In mid to late summer, long panicles of small, fragrant, urn-shaped white to cream flowers emerge at the ends of the graceful branches. They provide a valuable source of nectar for bees, butterflies and other pollinators when few other trees are flowering. These flowers give rise to another of this tree’s common names, the lily-of-the-valley tree. In fall, the leaves turn rich crimson, orange or purple, with all three colors often found on the same tree. This color show is virtually unsurpassed by any other tree in its natural range. In winter, the flower panicles turn into white to pale brown fruit capsules, which often persist throughout the winter, adding interest to the bare landscape.
Sourwoods are native trees whose range extends from Southwest Pennsylvania southward through the Appalachian Mountains. They do not grow naturally anywhere else in the world. Sourwood was first introduced into home landscaping in 1747. It is an excellent specimen tree as well as an understory tree.
The sourwood tree at the library in Waynesburg is the only one I have personally seen in Greene County. However, a friend, who is also enamored of the library sourwood, recently planted a sourwood in his yard. They tend to be seen more frequently in the southern ranges of the Appalachian Mountains, preferring the rocky slopes where they grow in the understory alongside azaleas and rhododendrons. Sourwoods grow rather slowly, have a pyramidal growth shape, and reach a height of 25 to 30 feet, though they can grow much taller in the wild. The largest known sourwood is in Robbinsville, North Carolina. It is 118 feet tall and its trunk has a diameter of 2 feet.
Like azaleas, they prefer full sun to part shade and slightly acidic, well-draining, peat or loam soil. They are not tolerant of extreme drought conditions, clay soil, root disturbance or urban conditions with air pollution.
Sourwood’s name comes from the sour taste of its leaves and branches, which contain oxalic acid. Its genus name, Oxydendrum, derives from the Greek words oxys, meaning acid, and dendron, meaning tree. Sourwood wood is hard, reddish brown in color, and is often used for making handles for tools and, historically, sled runners for wagons.
The honey produced from the pollen of sourwood is renowned by beekeepers, possessing a light floral taste with hints of anise, spice and gingerbread. Sourwood honey is known as North Carolina’s most famous honey. It is honored at the annual Sourwood Festival in Black Mountain, North Carolina, where patrons can taste this delicious honey in its pure form. Sourwood honey has been named more than once the “Best Honey in the World” at the prestigious Apimondia World Honey Show.
STUMBLE INTO WAYNESBURG'S FARMERS MARKET
Imagine driving up High Street in Waynesburg on a Wednesday at noon. You had a doctor's appointment that went so quickly that you didn’t really need the day off, but this means you have the rest of the afternoon to do whatever you please. As you are nearing the end of High Street, the light turns red at the corner of High and Morris streets. Naturally, to be a law-abiding citizen, you stop. It is a perfect day, sunny, 75 degrees, with just enough cloud coverage to make you comfortable, so your car windows are down. You scan your surroundings while still at this light, and just at the corner of the sidewalk directly below the stoplight is a bright green with yellow lettered sign that states, “market today.” Behind this sign, pop-up tents are scattered throughout the parking lot. Caving in to your curiosity, you parallel park when the light turns green and walk towards the lot.
You haven't been through town at this time of day in ages ... what's going on? Come to find out it is the weekly farmer’s market. You can smell barbecue in the air one moment, and the light breeze changes direction, and you smell the fresh tomatoes on the tables directly to your left. You walk to the first table, fascinated by the variety of products and the presentation of the produce. As you look up, you're met with a friendly smile directly behind it.
Fascinated by the ambiance of your observations, you ask yourself: How did these people get started in this work? What makes their products stand out? Why did they choose to sell their products at the Waynesburg Farmers Market? Then you begin to wonder further, what role do these vendors play in our community and economy? The questions continue popping into your mind: Do they have any tips or a favorite way to use their products? Furthermore, you ponder what their biggest challenges and rewards are to make it to the market weekly.
You aren’t there for anything specific, so you use this
opportunity to get to know the faces behind the table. You realize that, as a collective, many of their answers point to the same vision for such an event, yet each of them got here in a different way. Many of them started when the market originally opened, regardless of its location. Others happened to marry into a family that “volun-told” them they were going to the market weekly, and quickly it became a tradition they loved. Despite those who have been there since the beginning, you would be surprised to find that for quite a few, this was years in the making, their chosen professions a dream post-retirement and they are loving every moment of it. You come to learn through examination of conversation and knowledge the pride that is placed in all their products. Whether it's specialty cakes, secret self-created recipes, all-natural products, the freshest options available, dietary restriction-friendly choices, a large variety or the unique smell and color, each pop-up tent has an identifiable trait that makes their goods stand out. What they offer determines their personal favorite things to do with them, and they are more than happy to share that information with you! One cans everything possible with their products, taking delight that they have not bought jelly since 1977 because they make their own with their produce. Another enjoys that customers will buy in bulk from them and mix their food into the consumer’s own recipe. All the while, artisans take pride in teaching about the best uses of their aromatherapy, culinary, antiviral and topical products.
You chose to stop at this farmers market because it is in your community. Yet you come to learn that some of the business cards have Washington County zip codes, so how did they all get here? A variety of reasons. Some travel down here because of the atmosphere. At the same time, natives come from across the corners of our county to get out into the community more, some see it as a generational family tradition to participate, others
Story and photos by Sarah Varner Greene County Chamber of Commerce assistant executive director
may have been recruited in years prior, possibly they were born and raised in this community and hold a sense of pride towards the market, or just wish to grow not just the market but the local businesses that participate in it. You can see that they understand the growth and prosperity these vendors are working towards. They see that it has a profound impact on the community and local economy. It is not just an opportunity to obtain fresh, local products but also relationships. By keeping your dollar local and faces friendly, many appreciate the bonds of loyal customers of any age who return week after week, using the event to foster a stronger bond within our community.
You see this firsthand, as someone walks up and their usual weekly order is already rung up before they make it to the table. It is not just an exchange of goods, but a warm conversation and interaction on a first-name basis. Despite any of the challenges these vendors encounter, you can physically see pride and enjoyment through the smile on their faces and the twinkle in their eyes. You may not see that some people take five days to prepare a table of baked goods that will sell in a day, or that they are always worried about providing the best quality product possible, or that the demand for their product is so great they cannot grow it fast enough. You never see the confrontations of those who are against their all-natural products, or the amount of preparation time that consumes their life outside of this event. Yet, the rewards to them are expressed in their words and interactions. Through meeting new customers, catching up with the ones who come back, and building bonds that lead to new jobs and avenues of business outside this market. More than just a market, you can now see that it is about the warm welcome and knowing the person behind the table, which makes such an event special and draws you in at any given chance.
Good Food Homemade by Local Non-profits
Good Food Homemade by Local Churches and Fire Departments
Crafts & Vendors fabric crafts, wooden crafts, floral arrangements, pottery, jewelry bird feeders, honey, canned goods and much more
Crafts & Vendors fabric crafts, wooden crafts, floral arrangements, pottery, jewelry bird feeders, honey, canned goods and much more
September 16 & 17, 2023
September 20 & 21, 2025
1Oam - 5pm Both Days
1Oam - 5pm Both Days
Fort in Greene County, PA
Fort in Greene County, PA
Demonstrations & Displays Antique tools, Civil War & Native American Living History Camps, Lippencott Alpacas
Demonstrations & Displays Antique tools, Civil War & Native American Living History Camps, Lippencott Alpacas
Children's Activities candle dipping & other activities
Wagon Rides horse-drawn wagon rides by Rocky Ridge Acres
Civil War Reenactment 3:00 both days
Wagon Rides horse-drawn wagon rides by Rocky Ridge Acres
Six area students were recently selected by First Federal Savings and Loan Association of Greene for a maximum of four years, or $4,000 total. Funding is made possible through the First Federal must reside in Greene, Fayette, Washington or Monongalia counties; have been accepted full-time to an accredited Congratulations and best wishes
Waynesburg
Pictured, from l. to r., are Charles W. Trump, Jr., First Federal of Greene County President/CEO; scholarship recipient and Waynesburg Central High School graduate Joe Kirsch; Noelle Johnson, First Federal of Greene County Education Club Coordinator, Waynesburg; and Terry L. Clutter, First Federal of Greene County Vice President/Treasurer. Not pictured is scholarship recipient and WCHS graduate Avery Davis.
Avery Davis Waynesburg University
Joe Kirsch Penn State University
Greene County proudly scholarship winners
Greene County to receive four-year college scholarships. Each winner will receive a $1,000 scholarship renewable Federal Scholarship Fund, which awards up to eight randomly selected eligible students each year. Eligible students accredited educational facility; and maintain an Education Club savings account with minimum regular deposits. wishes to all of this year’s winners!
Taylorstown
Pictured, from l. to r., are scholarship recipients Sydney Allen, Trinity High School, and Nathan Litvak, 21st Century Cyber Charter School; Nancy McCracken, First Federal of Greene County Education Club Coordinator, Taylorstown; Sandy Cerciello, Taylorstown Branch Manager; and scholarship recipients and McGuffey High School graduates Dannika White and Allee Hoover.
Sydney Allen Washington & Jefferson College
Allee Hoover Penn State University
Nathan Litvak Penn State University
Dannika White Penn State University
When Your Health Can’t Wait: New Urgent Care Open in Waynesburg
WVU Medicine continues to bring excellent care to the Greene County community at the Waynesburg Outpatient Center. We have expanded our services to include a new Urgent Care clinic, making care more accessible for when your doctor’s office is closed, or you can’t wait for an appointment.
Urgent Care provides treatment for nonemergency health issues, like broken bones, coughs, colds, flu, infections, rashes, sprains, strains, and more. Our expert team is prepared to help your family get back to feeling their best
with compassion and efficiency. We can easily assist with followup appointments and specialty referrals, if needed.
Urgent Care at the Waynesburg Outpatient Center is open seven days a week, 8 am to 8 pm (closed Thanksgiving and Christmas Day). No appointment is necessary at any WVU Medicine Urgent Care clinic.
Services offered include: • Treatment for minor illnesses and injuries
Lab and imaging
Vaccinations
Sports physicals
The Waynesburg Outpatient Center also offers primary, OB-GYN, pediatric, and specialty care services.
Days, evenings, weekends, and holidays – you can’t predict when you’ll get sick or hurt, but WVU Medicine
Urgent Care is prepared to help when you do.
Waynesburg Outpatient Center is located at 451 Murtha Drive in Waynesburg. Visit WVUMedicine.org/ Waynesburg for more information.
Alston House: A honey of a deal for WU
Story and photos by C.R. Nelson
How to market what you grow. How to learn to be better stewards of the earth. How to suit up, open a hive, then go back to class, make beeswax lip balm and taste the difference between goldenrod, clover and buckwheat honey. Sweet! This is the kind of hands-on learning that students get to do at Waynesburg University, thanks to John and Susan Alston. The engraved stone in one peak of the farmhouse tells the genesis of this story: “This house was built by William Blair for James and Anna McNay in the year 1827.” An engraved stone on another wall that was taken down, reframed and reconstructed stone by stone, brings history more up to date: “Restored by John and Susan Alston — 1990.”
The historic house on Water Dam Road sits on a knoll above the late 18th century barn from Prosperity, Washington County, that the Alstons had dismantled in 1991, then put to good use here. Trees, shrubs and perennials, added after their Greene Plantings Nursery opened, have stood the test of time — and hungry critters. Planting beds and retaining walls contour the surrounding acreage into beautiful, sustainable spaces. Fields of flowers, destined for market, edge the lawns that wrap around John Alston’s original workshop above the house. The shop has been expanded by the university into air-conditioned classrooms and offices, with an attached greenhouse and a graveled parking lot for visitors, teachers and students. When the fall semester starts in a few weeks, Alston Farm at Waynesburg University is ready.
When the Alstons were ready to retire and repurpose their 55-acre working farm in 2023, “We wanted to donate to a cause that had our vision,” John Alston said. Waynesburg University’s networking with landowners to create “pollinator pathways” on land being cleared for Marcellus gas pipelines, along with its commitment to educate students to be hands-on learners and entrepreneurs in the post-COVID world, sealed the deal.
For the community, having classes and workshops that teach best land use practices at Alston Farm promises to be a win-win for everyone.
“We’re grateful for the generosity of John and Susan Alston and for their support and encouragement as we shape the vision for Alston Farm,” WU President Doug Lee was happy to text me. “With the new classroom building and parking area, we’ve already made substantial strides to create a space that supports a myriad of opportunities for education, sustainability and partnerships
that can benefit students and the larger community.”
“Your land has to be suited for what you’re growing, and some people try to grow things in the wrong place,” Susan Alston noted. We’re sitting at the table in the many-windowed addition to the house that brings the modern lightness of living to this 19th-century stone castle of a home. The open album between us is filled with photos, news clippings and memorabilia for future students to pore over while doing the genealogy of this Revolutionary War Era land grant property and its long line of occupants, up to and including the Alstons. Today, John and Susan were packing up after an impromptu week visiting old friends and meeting with teachers, staff, interns and now me — an old friend, here to say hello, goodbye and tell their quintessential story.
Greene Planting Nursery specialized in shrubs, trees and perennials that could withstand the growing whitetail deer population, as farmland runs wild and landscaped backyards become salad bars for Odocoileus virginianus. John’s trade as a glazier and background in ornamental horticulture and nursery management from Pennsylvania Technical College were just what the old farm needed. After consulting architects and structural engineers, he found contractors and a stonemason and got to work. Susan, who grew up playing on tree farms in Wisconsin that her dad owned, was ready for country living and all the shared work and pleasures it entails. With Pittsburgh and its museums, universities and old friends just an hour away, Greene County would be the perfect place to call home. Her teaching skills were a welcome fit for Intermediate Unit I in Waynesburg. Over time, this dynamic duo would join forces with those who have farmed here for generations, and others who had moved, like them, “back to the land” to live sustainably and well.
The Alston vision — to learn the best ways to grow, repair, reduce, reuse and recycle the wisdom of the past into the sustainability of an educated future is off to a good start with Waynesburg University and its enthusiastic teaching staff.
Today, Professor Janet Paladino was busy in the greenhouse, then joined us as we extrapolated living in a world where repurposing can become an art form to good living. Surrounded by the Alston’s fusion of recycled windows, antique sink basins, folk art, hand-thrown pottery and reclaimed bits of past constructions, reconstructed to be useful, durable and beautiful, she contemplated what might happen next.
Intern Emily Febinger stopped by Alston Farm to water the pumpkin patch — or at least what was left of it.
The Daniel Davis Sunflower project paid for the bees and the equipment for Andy Heisey, right. At left is mom Lori Paletta Davis wearing her WU grad son’s commemorative shirt at the first sunflower patch planted at Alston Farm in May when the bees arrived to pollinate the gardens and be food for the bees
From left, John and Susan Alston with Janet Paladino
Andy Heisey, left, during a teachable moment with the bees
“There is the idea of this place as being a hub where people bring things. Sustainable living. That’s what John did. He used everything that was used before. What a wonderful thing to teach other people.”
“Just like those posts on the porch. They came from…” Susan pointed to the rescued and reconstructed log cabin guesthouse outside.
“They came from the old porch that was on here before,” John smiled a journeyman’s smile. “Same with the rafters.”
When I returned in late July to see Alston Farm in classroom mode, things were buzzing. High school students, on the WU campus for three weeks of college living through “Space is Place” — A Knowledge for Freedom Program — had arrived. They were here for a lecture, then a chance to suit up and trek down to the meadow across the road to experience honeybees up close and personal. Under the cheerful guidance of Professor Andy Heisey, it would be a never-to-be-forgotten morning, followed by an afternoon class at the University eHive Tech Center to make lip balm and taste test the honey they saw being made firsthand.
Professor Paladino’s tour of the gardens a few mornings later was a chance to hang out in the outdoor classroom of chairs overlooking the farm and gardens. Bumper crops of zinnias had already been cut for market, she told me. It was almost time to grade this year’s crop of lessons learned.
On no-till gardening: As zinnias competed with other plants this year, the stems were shorter, but flowers were plentiful, she noted. No final grade until fall, when all things are considered.
How about pumpkin patches without borders? No debate here — deer repellent and motion-triggered alarms are no match for critters once they discover the new salad bar in town! Paladino shook her head ruefully. “We planted pumpkins so I could teach about squash bees. They are the only bees that pollinate squash blossoms.” Any chance of a passing grade? Paladino looked thoughtful. “John Alston used electric fence when he planted here.”
When intern Emily Febinger arrived later to water the patch before her shift at Walmart, she was beaming. Not to worry, she had other plants growing in the greenhouse that would help replenish the garden for Paladino’s upcoming squash bee lessons. With a degree in environmental studies in progress, Febinger’s recent transfer from Penn West in California to Waynesburg University took some credit maneuvering but was worth it. “I think I’m getting a better education here. This farm gives Waynesburg an edge because you don’t get this at every school. My husband and I live in Waynesburg, so I don’t have so far to drive. With my work schedule, that’s nice!”
I headed up Water Dam Road the following Sunday to bring this story full circle through the seasons of planting, harvest and renewal that now sustain Alston Farm. The first sunflower seeds that local attorney Lori Paletta Davis planted this year were here when the bees pur-
chased by the Daniel Davis Sunflower Project arrived in late May. These yearly patches celebrate the memory of son and WU alumnus Daniel Davis, who helped his mom plant the first one before his life was cut short in 2019. The flowers towered above us today, blooms of every imaginable color from yellow to gold to red. The ceramic sign made by Rices Landing raku potter Barb Creighton was hung at the entrance to the grotto in the middle of the patch where the groundhog groundskeeper lives. We stayed to talk and remember. This grassy creek side meadow, adorned with ornamental trees planted by John Alston decades ago, now has a perennial pollinator patch to study as well. Heisey’s dream of keeping bees was both a cheerful nod to the WU mascot and a shout-out to the importance of pollination. It would take co-teaching Creativity in Innovation for business majors with Daniel’s younger brother, John-Glen, last fall, to make that sweet dream come true.
“I was telling John-Glen we wanted to do this, and he got all excited about raising bees. Then Lori jumped on and they raised the initial seed money to make this happen. It’s really a combination of the bees and the flowers. We want to think about it as not just raising bees for the economic value of the honey and the wax but also the idea of feeding them and creating an environment that’s sustainable.”
Repaired and ready in 1990
The classroom space at Alston Farm
Taste local flavors at Farm to Fork
Story by Kristin Emery
Photos by Trista Thurston
Jamie Thistlethwaite, background, leads a facility tour of Thistlethwaite Vineyard during a VIP session at Farm to Fork last year
If you’re looking for a fun way to kick off September, why not head to the rolling hills of Greene County and stroll around Thistlethwaite Vineyards in Jefferson during the seventh annual Farm to Fork event sponsored by the Observer-Reporter. The event is on Sept. 6 from 3-8 p.m. The outdoor event is free with live music, vendors and delicious food and — of course — wine to purchase. The atmosphere is relaxing, and the backdrop is beautiful, with a ticketed VIP experience available with special amenities like a tour of the winery and a chance to meet the winemaker.
Both the wine and the food trucks at Farm to Fork will feature local fare, and the event has grown through the years to welcome nearly 700 attendees. Jamie Thistlethwaite runs the family-owned and operated Thistlethwaite Vineyards, which stretches across 208 acres. He likes to call himself the chief caretaker, along with serving as its winemaker and says the best-selling wines are sweeter. “It's kind of tough to grow red grapes around here really well,” says Jamie. “It's got to do with our acids, our pH, our acid rains that fall here. Most of the time, the white wines have a lower pH than red wines, and that means that it's easier for us to grow white wines around here than it is to grow red wines. We’re known more for our white wines than our red wines, but we do make pretty decent red wines. I got a trick with them in the wine cellar.”
In addition to hosting Farm to Fork each year, the vineyard hosts outdoor movie nights, comedy events, live music performances and weddings. The focus always centers around the wine, which is grown and produced entirely on the property. The family has owned the property since the early 1980s and started planting wine grapes in 2000. Jamie oversees every aspect of the winemaking process, from planting to aging, and from labeling to pouring samples in the tasting room, which opened in 2008. The five-plus-acre vineyard is planted with only French-hybrid grapes to produce Thistlethwaite’s diverse selection of wines aged in Pennsylvania white oak barrels or stainless steel.
The Farm to Fork event grew out of some of the fun events the O-R sponsored around Washington County.
“The next thing you know, they were tapping into winemakers,” Jamie says. “We wanted this event to feature regional, local food and wine, trying to keep things in Greene County. So, when we first started this, I just wanted the vendors from Greene County, but we’ve expanded out, and we’ll let vendors come from Washington and Fayette Counties, too.” It’s a nice opportunity for a family outing, a girls’ day out or even a romantic date at the farm with the local wine, different foods and local vendors like candlemakers. “Most people say, 'Oh, we didn't know that this was out here. Oh, what a great event. Oh, what a great space,' because we're on 200 acres,” says Thistlethwaite. “So, it's a nice space to spend the afternoon at because it's expansive.” As for which food proves to be the crowd favorite, that’s up for debate. “We have good food coming, food trucks, local restaurants,” Jamie adds. “There's going to be great music out here. We had a gourmet ice cream truck here a couple of years ago and that's as big as any of the food items, because it's still pretty warm in Septem-
ber. There's snackable food, certainly great, handmade and locally grown wine here. And it's just a nice place to kick back and sit around for an hour or two.”
For more information and updates on Farm to Fork, or for VIP ticket information, please visit farmtoforkevent.com. For more information on Thistlethwaite Vineyards, visit thistlegrape.com.
Kiln to Table provides charcuterie for the VIP experience
Vendors and food trucks augment the winery's offerings for a full day of farm fun
THISTLETHWAITE VINEYARDS • SATURDAY, SEPTEMBER 6 3-8PM
LIVE MUSIC: 3PM-5PM DAN BAKER 5PM-8PM JAKE THOMAS BAND
VENDORS
Bliss Hollow Farms Lavendar • Cilly Cakes • Country Girls Hard Tack • Cross Creek Cigars
EB Wingz • Elysian Fields • Greene County CTC Food Truck • Greene County Farmers Market The Ivy Green • Jefferson Lions Club • Kiln To Table • Oak Tree Acres
Pampered Chef - Amy Chess • Pursley Creek Farm • Searchlight in Your Kitchen Sip N’Joy Hand Painted Glass • Tiny Little Knots • Vintage Grace Boutique
SPONSORS
TICKETS FOR THE VIP EXPERIENCE PORTION ONLY REQUIRES PRE-PURCHASED TICKETS ONLINE NO REGISTRATION NECESSARY TO ATTEND FREE EVENT
A TICKET TO THE VIP EXPERIENCE WILL PROVIDE CHARCUTERIE FROM KILN TO TABLE IN WAYNESBURG, A BOTTLE OF THISTLETHWAITE VINEYARDS WINE, A WINE BAG FROM FIRST FEDERAL, A HAY WAGON RIDE, A TOUR OF THE WINERY AND A CHANCE TO MEET THE WINEMAKER. A WINE AUCTION WILL BE AVAILABLE FOR PARTICIPANTS AND VIP PARKING. TICKETS ARE $50 EACH OR $90 FOR A COUPLE.
COMMUNITY FOUNDATION
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Stanley Marks, MD Chairman, UPMC Hillman Cancer Center
