The Board of County Commissioners of Washington County would like to thank you for making Washington County, Maryland your favorite place to live, work, and play. The commissioners deeply appreciate you choosing to reside, do business, and raise your family here in our wonderful county.
Washington County is home to a wealth of historically significant landmarks, a thriving agricultural community, world-class businesses, and award-winning educational institutions. We are committed to meeting the needs of our residents by ensuring the highest quality of life, including public safety, infrastructure, education, essential services, and agricultural products. We are deeply committed to supporting and preserving our agricultural community. Agriculture is the cornerstone of Washington County’s landscape. Since the county’s founding in 1776, farming has been essential to providing for the needs of our community and its families. Today, that same agricultural heritage remains strong, with Washington County continuing to play a vital role in feeding our community, our state, our nation, and the world.
Washington County takes pride in being Maryland’s top producer of tree fruits, offering a diverse range of apples, pears, peaches, and plums. Washington County farms also produce smaller fruits, such as strawberries, blueberries, cherries, and raspberries. The county’s agricultural foundation is further strengthened by beef, equine, poultry, pork, timber, food and feed crops, specialty crops, and specialty animal farms. Additionally, the farm craft beverage industry is one of the fastest-growing sectors in Washington County’s agricultural economy, which includes wineries, breweries, distilleries, and cideries.
The foundation of farming in Washington County has been built over generations, and the continued success of this deep-rooted agricultural industry lies in the hands of our youth. In the past, young family members played a crucial role in ensuring the longevity and success of family farms. Youth learned the ropes early in life by working alongside their parents and grandparents, gaining practical experience that ranged from planting and harvesting to caring for livestock.
Today’s youth are carrying forward the legacy of farming, and they are driving change and innovation in agriculture. They are involved in agricultural education, advocacy, and policy making, and shaping the future of the industry. More than 200 youth producers in Washington County operate over 20,000 acres of farmland (2022 Census).
Youth involvement in farming operations has expanded beyond traditional labor and now includes technological innovation. Those innovations include drones, sustainable farming practices like no-till farming, and agritourism to educate and attract visitors to farms. Fewer families are directly tied to farming as in past generations and agritourism plays an essential role in providing new opportunities for the community.
The younger generation is leading the charge of agriculture’s growth and transformation by expanding products, services, and experiences. Agritourism experiences include farm tours, hayrides, picnic and party facilities, corn mazes, pumpkin patches, berry picking, festivals, and animal petting farms. Agritourism has made those activities available throughout Washington County. Today’s youth are not only maintaining the agricultural legacy of the past but they are also charting the course for the future of farming.
The Washington County Board of County Commissioners, together with the Washington County Department of Business and Economic Development, extends a heartfelt thank you to the farmers and their families who supply us with essential food, fiber, and fuel. The dedication and tireless efforts of our farmers is essential to the well-being of our community, and we are truly thankful for their contributions.
The Grown Local magazine is published annually to celebrate the hard work and passion of Washington County farmers and agriculture producers. This publication, created in partnership with the Washington County Department of Business and Economic Development and Hagerstown Magazine, was honored with the “Best in Class” award by the International Economic Development Council (IEDC) for the third consecutive year in August 2024.
33% of farm sales are crops
39 Farms of 500 acres or more
54.5
Average age of farmers
67% of farm sales are livestock, poultry, and products
70 Farms that sell directly to the consumer
Check out these statistics from the Maryland Census of Agriculture
140
Farms fewer than nine acres
140
Average acreage per farm
195
216
Farmers under the age of
234 Farms without internet access
458 Square miles of farmland
497 Farmers 65 years or older
505
Acres dedicated to growing vegetables
609 Female farmers
826
Family-owned farms (95 percent)
869
Number of farms
992
Number of horses, ponies, and donkeys
994 Male farmers
3,497
Number of hogs and pigs
3,551
Number of sheep and lambs
3,654
Number of broilers and chickens
6,816
Acres dedicated to growing wheat
7,202
Number of beef cows
13,023
Number of milk cows
14,021 Acres of pastureland
16,653
Acres dedicated to growing corn
18,978
Acres dedicated to growing soybeans
84,464
Acres of cropland $193.2K
517,684
Bushels of wheat harvested annually
1.03M
Bushels of soybeans harvested annually
2.9M
Bushels of corn harvested annually
Money spent by farmers for operating expenses
$167.9M
Total market value in dollars of agricultural products sold
Average market value of products sold per farm $123.5M
2025 Farm of the Year
Quality products, customer service, and hard work all describe the owners of the 2024-2025 Washington
The sixth-generation keeps Linden Hall Farm moving along
By Rebecca Chaney
County Farm of the Year. The Forsythe family works tirelessly on their 166-acre farm yearround doing what they love most—farming.
Owned and operated by Brian and Nicole Forsythe, the farm was purchased in 1875 by Brian’s ancestors.
“Around that time, six Linden trees were dug up from the woods on the farm and transplanted around the house,” Nicole Forsythe says. “In 1918, Brian’s great-great grandparents took over the farm, deciding to change from grain to dairy and orchard, and officially named it Linden Hall, after the trees that had been planted years before.”
The honor, sponsored by the Washington County Maryland Department of Business and Economic Development, is presented
The Forsythes proudly hold their awards after being recognized as the Washington County Farm of the Year.
Brian Forsythe checks the peach trees in his orchard to see if they are ready to pick.
to a county farm that showcases excellence in agriculture and recognizes efforts in production, conservation, preservation, community involvement, and dedication to farming.
“It feels good to know that all our hard work and dedication is appreciated,” Brian Forsythe says. “We raise dairy cows and sell our milk through the Maryland and Virginia Milk Producers Cooperative, which produces Maola milk products. We grow field crops of corn, alfalfa, soybeans, triticale, barley, and orchard grass to pro-
duce feed for our cows. We have about five acres of orchard and grow peaches, apples, tomatoes, and other garden produce, all of which we sell from our on-farm store July through November. We have chickens and sell their eggs year-round.”
Brian and Nicole represent the sixth generation to operate the farm along with help from their parents and an aunt when needed.
“It’s truly a family effort,” Nicole points out. “Brian is owner and operator and can be found doing
Brian and Nicole Forsythe (center) receiving their award at the Board of County Comissioners meeting.
Brian Forsythe checks out the dairy house that contains the milk tank. The Forsythes’ milk is processed into Maola Milk Products.
just about everything from tending the crops, to the orchard, to the dairy operation. I am co-owner and operator, assisting him when I can outside. I also assist with the bookwork, and manage the marketing, such as social media, website, email blasts, and event and tour coordination.”
The couple agrees that farming has its struggles, but they both enjoy working outdoors, raising livestock, and facing challenges together. According to Brian, some
of those challenges include increased input costs and overregulation. Nicole believes consumer awareness is a challenge.
“It’s difficult to get the awareness out to the local community that our farm has been here for generations with fresh produce and local products,” she says. “We do our best to make connections, participate in what community outreach we can, and personally advertise, but a local farm isn’t usually the first source of food that comes to a consumer’s mind in comparison to large retail grocery stores.”
Diversification has also made a difference at Linden Hall Farm. The Forsythes offer in-person and virtual tours, photography sessions, and seasonal farm events.
“All niche things we offer have a focus of agriculture education,”
Nicole says. “The events we have been working on since taking over in 2023 include a late-summer agriculture education farm day, a fall fest, and new this year was a Christmas market that included local craft vendors. I hope to be able to build a bigger space on the farm in the future that can hold more hands-on learning opportunities and agriculture-based workshops.”
Selling produce off the farm started in the 1960s when Brian’s grandmother sold produce from the porch of the house. Their produce stand evolved into building an apple storage facility in the 1980s. It consists of cold storage and the store that is still used today.
The Forsythe family is grateful and humbled by this prestigious award. “It’s an honor to be recognized by our local community for all our hard work and efforts,” Nicole says. “Often, farming feels like a thankless job, so it’s a nice way to be appreciated and have consumers learn just how much we do around the farm.”
To insure a future for their farm, the Forsythes’ farm is in the agricultural land preservation program. They look forward to many more years of offering fresh, homegrown quality products to the public and plan to continue their efforts in agricultural education and diversity.
Brian Forsythe shows off one their apples in their produce storage area and market store.
The Next Generation
State and local programs help young farmers preserve agriculture in Washington County
By Rebecca Chaney
Three generations of Rhodericks on the farm (left to right): Matthew, Cannon, Amanda, Paula, Paul, Kinsley, Natalie, Remington, Colton.
Farming is probably the most challenging occupation due to increased input costs like fuel, feed, labor, and market fluctuation, not to mention being at the mercy of the weather. Many young people today who dream of farming or continuing a family operation are faced with ridiculous start-up costs, making it difficult for them to own a
farm like previous generations.
In the past 50 years Maryland has lost almost half its farmland, dropping from 4 million acres to 2.2 million acres. State and local governments recognized this nationwide trend and continue to
local, state, and national level.
develop programs to stop farmland loss.
According to Chris Boggs, Rural Preservation Administrator, for the Washington County Department of Planning and Zoning, preserving farmland is very important on the
“Agriculture is where we get our food and fiber, and it has been eaten up at an alarming rate over the past several decades,” Boggs says. “Our programs work to preserve our open space, which is vital both for the basic sustenance of our citizenry, as well as for the intrinsic
enjoyment of the public and the conservation of our valuable natural resources.”
To reverse this trend, the Maryland Agricultural and Resource-Based Industry Development Corporation (MARBIDCO) established the Next Generation Farmland Acquisition Program (Next Gen). This program provides a down payment to assist first-time farm buyers.
“The MARBIDCO Next Generation Farm program made it financially possible for us, the next generation, to purchase the farm and continue preserving the land for agricultural use,” says Paul Rhoderick. “We received the MARBIDCO grant in March 2018.”
Paul’s parents, Arthur and Nancy Rhoderick, initially purchased the farm in 1968. Today, Paul, his wife, Paula, and two sons, Matthew, 37, and Colton, 31, all have important roles on their 148-acre farm.
“Our sons, Matthew and Colton, are essential to our daily operations,” Paula Rhoderick says. “Both of our sons are instrumental in our planting and harvest seasons as well. Our operation includes dairy cattle, beef cattle, boarding animals for other farmers, and crop production.”
Paul Rhoderick, who started doing chores for his father back in the early 1970s, represents the second generation, and is grateful that the Next Generation Farm program allowed him to continue his agricultural pursuits. He’s also hopeful his two sons and grandchildren will
continue the family tradition.
“Paul enjoys always trying to improve genetics and watching the herd grow,” Paula says. “He is a natural educator and likes to pass his knowledge on to his sons and grandchildren. We also call him Mr. Safety because safety is always a priority for him. I think for me being on the farm allows me to enjoy nature, animals, and provides a much-needed break from a demanding career. We all have full-time careers off the farm as well.”
In addition to working off the farm, Paula started managing the farm books in 2001. It’s truly a family operation, with everyone pitching in and handling different aspects of the operation. The Rhodericks admit that farming is not easy and there are many challenges.
Paul says the most challenging things they face as farmers are the things they cannot control. “The uncontrollable things, like weath er, costs of fertilizer and fuel, and market fluctuations. These things that are beyond our control have made it necessary to diversify our operation.”
The Rhodericks also take advantage of the county’s soil conservation and nutrient man agement programs that are recommended for their farm. The family is also trying to en roll their operation into the Washington County Agri cultural Land Preservation Program.
Boggs says landowners
who enroll in this program commit to keeping the land in agriculture for 10 years and, in return, the county provides credits on their property taxes. After 10 years, they have the option to renew their agriculture district in increments of five years, or they can terminate the agreement.
Boggs believes the Next Generation Farm and Agricultural Land Preservation programs are essential for the future of agriculture in the county and state.
“While I believe the continuation of farms and farming is important on the whole, I think it’s especially important in Washington County, for a few reasons,” he says. “First and foremost, without farming, we won’t eat—plain and simple. Second, with the majority of the county lying in a fertile valley be-
tween two mountain ranges, the soils here are exceptionally suited for agriculture, and we should take advantage of it. And third, Washington County has a long history of agrarian activity—it is part of our heritage—and would be a shame to lose that way of life.”
These programs will help control urban expansion and slow the conversion of farmland. Currently, there are more than 41,500 acres
permanently preserved in the county, according to Boggs. He is excited about the future of agriculture in Washington County.
“To me, a ‘Next Generation Farmer’ is someone who is determined to develop and grow a profitable agricultural operation with a primary focus on crop and livestock production,” Boggs added. “This person may come from a farming family, or they may be a first-time owner.”
These county programs are working in every county in Maryland to preserve the state’s number one industry, agriculture. It is hopeful to reverse the nationwide farmland loss trend and begin seeing more and more people engaged in agricultural pursuits.
The Rhoderick’s will continue to grow their operation and work toward preserving a future for the next generation.
Three generations of Rhodericks on the farm (left to right): Matthew, Cannon, Amanda, Kinsley, Natalie, Remington, Colton, Paula, Paul.
Future Farmers of America (FFA) is an active and engaging community in Washington County that is focused on more than just its agricultural roots.
Although primarily known for fostering the love and education of county students interested in agriculture, FFA
is not only raising future farmers, but entrepreneurs, chefs, veterinarians, environmentalists, and community leaders.
There are five FFA programs at county schools–Boonsboro Middle, Boonsboro High, Clear Spring High, Technical High, and Smithsburg High. At each of these programs, students are able to engage in a variety of activities like public speaking, floriculture,
veterinary science, landscaping, livestock projects, and agriculture mechanics to develop life skills like leadership, team-work, and problem-solving that will be essential for any career path they choose.
“The goal of FFA in Washington County is to cultivate the next generation of leaders in agriculture by providing students with hands-on learning opportunities, leadership development, and a strong sense of community involvement,” says Elizabeth Comstock, vice principal of Boonsboro High School and a supporter of the FFA’s extensive alumni organization.
“FFA equips students with practical skills in areas like animal science, environmental management, agricultural science, power mechanics, and agribusiness, while also instilling values of responsibility, teamwork, and services.”
Comstock was the FFA advisor for Boonsboro High School for five years and is a third generation FFA member. She knows first-hand as a member and a
leader what FFA can do for students and their futures and works hard to continue a legacy that helps students find their own unique paths in FFA, school, and life.
“My primary goal was for all students to find their purpose,” she says. “The agriculture industry is incredibly multifaceted, and I aimed to provide students with opportunities that not only enhance their knowledge but also help them discover unique paths.”
A 2023 graduate of Boonsboro High School, Aubrey Shank is working toward The American Degree, the highest degree achievement in FFA. It requires qualifications like completing a secondary degree in an agricultural education program and having skills in leadership, scholarship, and community service and expounds upon the possibilities of FFA for everyone involved. “FFA is a good opportunity to get leadership skills, help boost your resume, and gain skills for college and life,” Shank says. “There are so many events for career and leadership development.”
Some of these events are outside of what people typically associate with FFA.
“One important thing I want people to know about FFA is that it’s not just about agriculture. It’s often perceived as ‘cows, plows, and sows’ but it encompasses so much more,” Comstock says. Joseph Miller, a 2024 graduate of Clear Spring High School, was part of the school’s FFA program. Miller hopes to become a chef and through FFA was able to participate in meat judging, where he learned skills such as how
to determine the quality, yield grade, and cut of meat; skills that will be invaluable to a future chef.
For those unaware of what FFA has to offer them, Miller says, “Try it out. A lot of people are skeptical and think you have to be knowledgeable in agriculture areas. But push yourself forward and try it. There is a category for everyone.”
In Washington County, FFA programs take part not just in local competitions and events like the Washington County Ag Fair, but also state, regional, and national events where FFA members across the United States, the Virgin Islands, and Puerto Rico all come together to form relationships that can last a lifetime.
A dairy handler who placed top 10 in the nation at the National FFA Convention and is a member of Boonsboro High School’s FFA program, Addison Malott says, “the friendships that you make and the life lessons that you’ve learned here are second to none. FFA has changed everyone’s life here. And I think everyone will tell you that.”
Comstock adds, “Being an FFA leader allowed me to build meaningful relationships with students, their families, and our community partners. These connections last far beyond the students’ time in the program, and it’s rewarding to know I’ve played a small part in their journey.”
For all involved, FFA is more than a program, it’s a legacy and a community that has lasted across the nation for nearly 100 years and is still growing.
The reason for that may be simple. “Friendships are what make FFA so strong,” Malott says.
HAGERSTOWN MARKETS
Arc Farmers Market
You can’t get any fresher unless you’re growing your own. Try new recipes featuring local vegetables and fruits. Operating since 2017. 820 Florida Ave. Hagerstown
Open third Fridays: July 18, August 15, September 19 from 8 a.m. to 11 a.m.
Contact: Janis Williamson at jlwilliamson@arcwc-md.org or call 301-797-2121 ext. 2236
Vendor fee: Free
The
Market Hub
Some Farmers, Some Artists, All Neighbors. Operating since 2022. The Barn at the View 14113 Pennsylvania Ave., Hagerstown Open every Wednesday to Saturday 9 a.m. to 5 p.m.
Contact: Jill Hudson at www.themarkethub.net or 301-991-7736
Vendor Fees: varied monthly fees
Meritus Medical Center
Farmers Market
Local vendors have a variety of goods for purchase, and the Meritus Community Health Team offers free blood pressure and pre-diabetes screenings during market hours. Operating since 2009. Robinwood Professional Center Atrium Area 11110 Medical Campus Road, Hagerstown
Open year round
Contact: Cindy Missling, cindy.missling@meritus.com or call 301-790- 8964
Vendor Fees: $10 per week
Elks Farmers Market
Local farmers, bakers, artisans selling their best. Food truck weekly. Operating since 1991.
The Historic City Farmers Market is the oldest continuously operating farmers market in Maryland and is believed to be one of the oldest farmers markets in the country. Operating since 1783. The Central Lot
14 N. Potomac Street, Hagerstown
Open the third Thursday, 3:30 p.m. to 7 p.m.
June 20, July 18, Aug. 15, Sept. 19
Contact: mainstreethagerstown.org/ farmersmarket
Vendor fees: Free for full season
COUNTY MARKETS
Boonsboro Farmers Market
We are striving to improve our community through sustainable means. Operating since 2015.
241 Potomac Ave, Boonsboro Tuesdays from 4 p.m. to 7 p.m.
Open May 6 to October 21
Contact: Jen Raab at farmersmarketboonboro@gmail.com
Vendor Fees: Drop-in $20 per day, $150 for full season; partial season $15 per week
Fort Ritchie Farmers Market
Fridays at the Fort Farmers Market brings produce from the farm to your hands.
Castle Drive, Fort Ritchie, Cascade
Starting at the Flagpole
June 27, July 25, Aug. 22, Sept. 26 from 4 p.m. to 7 p.m.
Contact: ritchierevival@gmail.com
Vendor fees: Drop-in rate $25 monthly or $100 for full season
Sharpsburg Farmers Market at Battleview
Take a Sunday drive in Washington County and make a stop at the Battleview Market. Opened in 2023; parking behind Battleview Market. 5331 Sharpsburg Pike, Sharpsburg Open first and third Sunday 10 a.m. to 2 p.m.
April 6, April 27, May 4, May 18, June 1, June 22, July 6, July 20, Aug. 3, Aug. 17, Sept. 7, Sept. 21, Oct. 5, Oct. 19
Contact: Deanna Adkins at 301-9920751 or sharpsburgfm@gmail.com
Vendor fees: Free for the season
Williamsport Main Street
Farmers Market
Local farmers and crafters get together once a week at Kelly Moore Sheds & Marketplace.
Parking behind town hall
2 N. Conococheague St., Williamsport Open second and fourth Thursday monthly from 4 p.m. to 7 p.m.
May 8, May 22, June 12, June 26, July 10, July 24, Aug. 7, Aug. 21, Sept. 11, Sept. 25, Oct. 10, Oct. 23
Contact: Rachael at 301-573-0459 or mainstreet@williamsportmd.org
Vendor fees: $50 for the season or $10 per day
All the BUZZ
Bee-ing around the hive keeps Heise sisters on the path to success
By Rebecca Chaney
TSisters Janai, Skyla, and Ariona Heise started beekeeping in their early teens and have turned the hobby into a business.
hree sisters are creating lots of buzz, so to speak, as the trio’s beekeeping business, Little Bear Apiary, continues to make great strides in the industry by offering a variety of quality products.
Little Bear Apiary was established in the spring of 2014, when Janai Heise was just 16 years old. Her sisters, Skyla, 14, and Ariona, 11, were also interested in beekeeping.
“We first began beekeeping in our early teenage years,” says Janai. “We received a scholarship from the West Virginia East ern Panhandle Beekeepers Association which started our journey, and we have been beekeep ing ever since.”
Janai also studied bee keeping in college, and was influenced by her cousin who had begun beekeeping the year before the Heise sisters did.
“It’s pretty easy for me to remember when we started as my older sister was learning to drive on the way to beekeeping classes,” says Skyla. “I couldn’t wait till it was my turn.”
There are more than 2,300 beekeepers in the state that keep about 18,700 colonies. Beekeeping clubs work to promote the hobby and assist in educating their members and the community about bee culture.
“Every year the number of beehives varies, typically we run between eight to 15 hives,” says Janai. “With each beehive having between 20,000 to 70,000 bees on average, we would have approximately 160,000 to 1,050,000 honeybees each year. Our beehives are all located in one area, my grandmother’s property west of Hagerstown.”
The sister-owned apiary has continued to evolve and grow every year.
even more. Our hives have thrived, and we’ve been fortunate enough to pull more and more honey each year. It’s been an incredible family journey of growth, hard work, and sweet rewards.”
Raw honey, with its natural enzymes, antioxidants, and antimi crobial properties, is gaining popularity as a health-boosting food product. The Heise sisters concentrate on raw honey but offer other products as well.
Beekeeping has become a popular hobby and business in Maryland.
“Our first pull of honey in 2014 was around 30 pounds,” Skyla says. “We were so proud of ourselves and couldn’t wait for our next year of production. Little did we know each year we would “bee” blessed
The hives that the Heise sisters keep west of Hagerstown.
“We sell pure, raw, local honey and hive-related products,” Janai says. “Honey is sold in one-pound jars, half-pound jars and two-ounce bottles. Our honey is fresh every year, and we sell unique flavors depending on what flowers are in bloom throughout the year. We do not artificially flavor our honey. One of our most popular kinds of honey is our Locust honey, which the honeybees collect from the nectar of the Locust trees during the month of May.” They also offer small bottles of
honey for favors at special events like baby showers andtions. The sisters credit much of their success to the support of the beekeeping community. In addition to help from their cousin when they started, they have attended meetings at the Washington County Beekeepers Association and the Maryland State Beekeepers Association.
“We are in our 11th year beekeeping, we are grateful for the mentors who have helped get us started, and we are very honored to be mentors to other beekeepers,” Janai says.
The youngest sister, Ariona, was only 11 years old when Little Bear Apiary was established. Now in her early 20s, Ariona says they offer whatever the bees give them. “Our most popular product is our one-pound honey jars,” she says. “Our most popular honey would be the Locust honey. Locust honey is very sought-after in the Appalachian region.”
Little Bear Apiary markets their products through social media, special events, as well as Kelly Moore Sheds on Virginia Avenue, Deliteful Dairy, and Sprouts Mar-
ket, both in Williamsport, and Greenhouse Cafe at Fort Ritchie.
Skyla’s favorite part of beekeeping is being in the hive.
“Honestly, there is nothing like being in the hive,” she says. “I love the sweet smell of honey and all the curious little bees that pop out when you open the lid. Beekeeping has brought our family together in so many ways. From working in the hives, to extracting and bottling the honey, to handling sales, everyone plays a part. These shared moments and achievements make the experience even sweeter.”
Although the Heise sisters enjoy their beekeeping journey, there are a few challenges. According to the sisters, the hardest part of beekeeping is over wintering bees.
“It is very difficult to lose a hive to winter when you have spent all spring and summer working with them,” Skyla says. “That’s the most heartbreaking part of beekeeping.”
Little Bear Apiary owners are happy to be involved in an industry that is very beneficial to the environment.
“Honeybees are extremely important pollinators,” Janai
If you are interested in Little Bear Apiary honey, byproducts, or the honey favors for specialty events, contact them on Facebook at littlebearapiary or email them at littlebearapiary@gmail.com.
points out. In USDA’s 2023 report, U.S. farmers paid for honeybees to pollinate more than 1,862,400 acres, in addition to all the crops that honeybees pollinate just by being in the proximity of them.
Many crops, fruits, and vegetables, are dependent on pollination. They include alfalfa, almonds, apples, blueberries, cantaloupes, cherries, clover, cranberries, cucumbers, nectarines, oranges, peaches, pears, pumpkins, raspberries, squash, strawberries, sunflowers, and watermelons. The Heise sisters are proud beekeepers, doing their part to help support and maintain this integral species for U.S. horticulture and agriculture.
Skyla Heise inspects the progress of honey making in the sister’s hives.
A 4-H’ers View
“4-H is all about learning by doing. Kids work on projects related to agriculture, science, and citizenship, helping them grow into confident, skilled leaders in their communities.”
Caring for Cavies
Two local 4-H students answer the question: “What would you want the non-farming community to know about farming?”
By Rebecca Wagaman, 17
One of my favorite 4-H projects is the Cavy project. Cavies, more commonly known as guinea pigs, are in the rodent family. There are 13 different breeds of cavies, and they tend to live five to seven years. Once cavies are fully grown, they typically weigh between two to 2.6 pounds. Cavies are a common pet in the United States, especially among children.
Sadly, there are a lot of misconceptions about what is healthy for them. To start, there are some unhealthy options for housing. For one cavy you should have a cage that is 30 to 36 inches. If you choose to use wood shavings as bedding, pine and cedar wood should be avoided because they will cause respiratory problems. You also don’t want to have the bedding wet all the time since that can cause bumblefoot, an infection of the feet caused by an unclean environment. It is very painful and if left untreated, can kill them.
We all love to give our cavies treats, and they love eating the treats, but there are some treats that are detrimental to their health. Cavies thrive on veggies, hay, and fruit. But even then, they should not get fruit every day. They should not eat alfalfa hay due to high sugar content or really eat any sugar at all or treats with seeds.
Sugar needs to be carefully regulated. I feed my cavy one sugary treat a week at most. Even my “sugary” treats have a low sugar content. My favorite treats to feed are little bites of fruit like apple or pear and natural fruit and hay-based treats from Kaytee or Oxbow. There are foods they should not eat as well.
Other things that are bad for guinea pigs are usually done because they are cute. Swimming is something cavies should never do. Not only is being submerged in water bad for them but there is a considerable amount of stress involved in swimming. Cavies are not built to swim and do not swim
naturally. Along that line, cavies self-groom and should not be given baths unless it is absolutely necessary, or you are told to by your veterinarian.
Another thing people do to cavies is dress them up. Cavies are not prey animals, and it stresses them out to be put in a restrictive position. Not only that, but they do not adjust to having something on them like dogs or cats do. It will continually cause them stress. Causing your guinea extreme amounts of stress may cause them to be aggressive or afraid all the time.
Overall, the worst thing you can do for your cavy is use them for entertainment. There are so many healthy things that a cavy does that are adorable and silly. One of those is popcorning, which happens when the cavy is very excited and happy. Popcorning is when a cavy jumps in the air. They will also wiggle and run when popcorning. When a cavy trusts you, they might cuddle with you or will talk to you. They will also gently nibble on you as a sign they love you. Cavies are such a fun pet and companion but need proper care to live their best life.
Why Farming is Good for Our Planet
By Aadaeze Genda, 10
Farming is important for many reasons, like feeding the population, which means people can eat corn, apples, bananas, and other foods grown on farms.
Environmental benefits: Farming can help the balance of life in the environment by reducing erosion, improving water conservation, sequestering carbon in soils, decreasing greenhouse gas emissions, preserving and restoring habitats, and improving soil and water health. Agriculture provides raw materials for food and other products such as cotton and wool. Agriculture can reduce the risk of food shortages by contributing to food security. Agriculture can create a good landscape. Agriculture can contribute to the maintenance of local communities.
Celebrating Our Agricultural Life
The Ag Expo & Fair is the community’s annual opportunity to come together and celebrate the agricultural life
By Rebecca Chaney
Competition, tradition, great food, and fun are just a few of the things that come to mind when you think of the county fair. July marks the annual Washington County Ag Expo & Fair when thousands of people flock to the county’s premier agricultural event of the year.
Residents of all ages spend months focused on the fair. Whether it’s young 4-H and FFA members working to raise champion livestock, community members trying to bake the best pie, or others just dreaming about deep fried Oreo cookies, cotton candy, and hand-dipped ice cream—the fair certainly attracts all to its special activities and offerings.
The Ag Expo & Fair brings the community together. While many activities have remained the same, the fair has introduced new attractions and events over the years as it continues to grow.
“We’re always trying to implement new activities and bring in different crowds,” says Joe Frey, fair president. In addition to 4-H and FFA shows and contests, the Washington County Ag Expo & Fair has a popular list of oth-
Alivia Koontz and Lucy Jaye and their baby goat. Credit: Pleasant Valley Photography
Kayleigh Shank gets ready to sell her firstplace crossbred market steer the evening of the 2024 Washington County Ag Expo & Fair 4-H and FFA Market Animal Sale. Credit: Shank Family er attractions to delight kids and adults. Some of the highlights include the tractor pull, machinery and equipment displays, live bands, business displays, the Western Maryland Pullers Figure 8 Demo Derby, bull riding, and the “Kids’ Tent.”
The Shank family is deeply ingrained in Washington County agriculture. Ryan Shank represents the third generation exhibiting at the county fair and his daughter Kayleigh is the fourth generation. Although his grandparents, Ralph and Patsy Shank, exhibited their prized Ayrshire cattle at the fair, Ryan, his wife, Amanda, and their children now show beef cattle.
“This will be Kayleigh’s third year showing in 4-H,” Ryan Shank says. “And this year will be the first fair for our son, James. One of my greatest memories is showing with friends. Now, we are watching our children, the next generation, show together.”
Kayleigh exhibits beef cattle, baked items, and does fashion review. “I like to help educate the public about the breeds of livestock, and I encourage them to learn more about agriculture,” she says. “At the Ag Expo I exhibited the grand champion beef heifer in 2023 and the grand champion
turkey in 2024. I’m working hard with my animals and hope I have another great year at the fair.”
In addition to the fellowship and “friendly competitive spirit” of showing with friends, Ryan Shank believes one of the most important aspects of the fair is agricultural education.
“We need to close the disconnect from farm to public,” he says. “It used to be that everyone had a parent, grandparent, or
great grandparent involved in agriculture, but today it’s more like five or six generations out.”
Alivia Koontz, a recent graduate of both 4-H and FFA, highlights that “agriculture is something not many people understand, yet it impacts their daily lives.” Although she no longer shows her projects, her passion for education remains strong.
“The most valuable lesson the fair taught me is how to be
both a leader and an educator,” she says.
Today, she mentors younger 4-H members both inside and outside the show ring, serving as an advocate for agriculture and dedicated to “teaching the public about the reasons behind what we do.”
Frey says he enjoys seeing the younger kids volunteer and especially how they love talking about agriculture and their animals.
For the children of farmers, showing their livestock for judging is one of the highlights of the Ag Expo & Fair. Credit: Turner Photography
“The Ag Expo is a way for 4-H and FFA kids to be able to display their animals and projects and to help educate the public,” he says. This commitment to hard work and education is especially evident on Thursday night, when the fair hosts the 4-H and FFA Livestock Market Sale, which attracts the largest crowd to the show arena. The sale marks the culmination of a year’s worth of dedication to raising market animals.
The Market Sale is an emotional night for the kids. “Working with your market animals all year and then
Levi Young shows off one of his prize birds.
Credit: Turner Photography
selling them at the fair can be very difficult,” says Koontz. “You put all your love and work into them, and then it’s time to say goodbye.”
Koontz sold meat pen rabbits, market dairy goats, and market lambs during her time in 4-H. While many tears are shed, the kids understand they are contributing to their community.
“Not only does the Market Sale support the 4-Her with future projects and endeavors, but the buyer also knows where their meat is coming from and how it was raised,” Koontz explains. Despite the difficulty, the kids take pride in knowing their hard work benefits both themselves and the people they serve.
Kicking off the fair on Sunday is “Family Fun Night.” Kids and adults are encouraged to participate in a variety of games. Some of the fun competitions include celebrity goat milking, kids’ tractor pedal pull, and tug of war. “It’s a great way to start off a busy week of competitions,” Frey says.
For the fourth year, the Ag Expo will host “Kids’ Fest.” This three-hour event will begin at 2 p.m. on Wednesday of fair week and will focus on educating young children. Nearly 30 local businesses and organizations will showcase interactive, educational, and fun activities geared toward
A large part of the Ag Expo & Fair is tending, caring for, and showing livestock (above). For visitors, it’s a chance to interact with farm animals (right). Credit: Turner Photography
See You at the Fair
The annual Washington County Ag Expo & Fair is set for Saturday, July 12 through Saturday, July 19. Parking is free and special gate and events passes, as well as a detailed schedule, are available at www.agexpoandfair.org.
Family Fun Night at the Ag Expo & Fair includes a tractor pedal pull for kids and a hay bale throwing contest for older children. Credit: Pleasant Valley Photography
helping children understand the importance of agriculture in their lives.
Deeply rooted in history, the Washington County Ag Expo & Fair will highlight the county’s agricultural past while featuring the strong cultural and economic
impact agriculture continues to have on the community.
Whether it’s simply catching up with old friends, competing for a grand champion award, or enjoying the carnival, there are endless events to experience. See you at the fair!
Piper Debaugh gets ready to show her hog (left). Audrey Rohrer talks about her lamb (right). Credit: Pleasant Valley Photography
A Toast to Local Beer, Wine, and Spirits
At the top or near the top of the major tasting competitions in 2024 for locally produced alcoholic beverages, you’ll find Washington County breweries, wineries, and distilleries. As the craft beverage industry continues to expand, Washington County mirrors the nationwide trend, especially in wine and beer.
The long-anticipated Hub City Brewery has opened in the former Hagerstown Farmers Market space at 25 West Church Street, as has its sister company, Church Street Distilling. The new Potomac Ridge Brewery on Shepherdstown Pike between Sharpsburg and the Potomac River brings another craft beer location to the county. These may join the county’s estab-
lished craft beverage makers as award winners soon.
Brothers Adam and Sassan Shaool opened Thick ‘N Thin Brewery just three years ago, but their hard work paid off quickly. Their Glampsite Session India Pale Ale won the Best in Show Award at the 2024 Maryland Craft Beer Competition.
Glampsite bested beers from more than 50 Maryland breweries which submitted more than 200 beers to be judged in 20 categories. Glampsite also won the gold medal in the Session Beer category. Session beers are well-balanced, drinkable beers that are not too bitter, hoppy, or malty.
Thick ‘N Thin also earned honorable mention for its Warrior Wheat beer.
“While we consider ourselves more beer drinkers than brewers, we observed that many breweries specialize in just one type or style of beer,” said Adam Shaool. “We, however, wanted to offer a diverse range of styles—dark, light, experimental, high and low ABV—to satisfy every palate.”
Cushwa Brewing Company near Williamsport won gold for its German-Style Kölsch called Kolschwa, and bronze in the Contemporary American-style Pilsner category for its Pura Pils brew.
As proof that Washington County leads the way in the continued expansion and improvement in Maryland wine, Big Cork Vineyards in Rohrersville dominated the 2024 Maryland Governor’s Cup wine competition.
Big Cork won three best in class awards—in the sparkling wine category for the non-vintage Chenin Blanc Brut; the white vari-
etal category for their 2023 Muscat Canelli, and in the blush and rose category for their 2023 Syrah Rose.
Big Cork also won three double-gold medals for its sparkling wine, rose and its 2021 Petit Verdot. Gold medals went to the vineyard’s Muscat Canelli as well as its 2023 Sauvignon Blanc, 2022 Bank Road Vidal ice wine, its 2021 Black Label Nebbiolo, and its 2020 Big Finish Muscat Canelli Port.
Finally, Big Cork also won four silver and three bronze medals.
While distilleries in Maryland are not yet as common as breweries and wineries, the Maryland Grain Producers Association and Maryland Department of Agriculture held its inaugural Maryland’s Best awards.
Meinelschmidt Distillery won third place in the cocktail competition, whipping up a Jalapeno Sour with
a base spirit that contained at least 50 percent Maryland grain.
“One of our goals is to remind consumers how agriculture plays a part in all of our favorite products, and this competition was a fun way to show the relationship from grain to glass,” says Maryland Secretary of Agriculture Kevin Atticks.
BREWERIES
1 Antietam Brewery 140 Western Maryland Parkway, Hagerstown Antietambrewery.com; 240-513-4490
2 Cushwa Brewing Company 10210 Governor Lane Blvd., Williamsport Cushwabrewing.com; 301-223-3434
3 Hub City Brewery 25 West Church Street, Hagerstown www.hubcitybrewery.com, 301-302-3717
4 Interchange Tiki Bar & Brewery 10212 Governor Lane Blvd., Williamsport 240-750-6596
13 Red Heifer Winery 12840 Red Heifer Winery Lane, Smithsburg 301-824-5210
12 15 16 13 6 7
14 Frog Eye Vineyard 19612 Albert Roelkey Lane, Knoxville www.frogeyevineyard.com
15 The Vineyards of Mapleville Manor 21219 Champagne Lane, Boonsboro
16 Stone House Urban Winery 12810 Shank Farm Way, Hagerstown 240-513-4565
DISTILLERIES
17 Church Street Distilling
25 W. Church Street, Hagerstown www.churchstreetdistilling.com
18 Meinelschmidt Distillery 54 S. Potomac Street, Hagerstown www.meineldistillery.com
19 Pathfinder Farm 5515 Mount Carmel Church Road, Keedysville www.pathfinder.com; 301-799-4455
Nestled in the rolling hills of Washington County, Runaway Bull Farm, operated by first-time farmers Chris and Jaime Teague, have been successful with regenerative agriculture. The Teagues purchased their 100-acre farm in 2020 to have more room for livestock and crops.
“We had a small backyard hobby farm but needed more space to grow our livestock,” Jamie said. “As firsttime farmers we are learning through trial and error while
also developing relationships with experienced farmers.”
Also called “beginning farmers,” the Teagues goal was to focus on regenerative farming practices and agritourism. “Our regenerative agritourism approach highlights the paradigm shifts of connecting consumers with farms,” Chris says. “Rather than competing with nature, we’re partnering with it. Rather than disturbing the soil, we’re protecting it. We’re embracing crop diversity.”
The Teagues have imple -
An aerial shot of last year’s corn maze at Runaways Bull Farm near Hagerstown.
mented regenerative farming techniques in their pumpkin patch to minimize erosion. “We are utilizing cover crops, practicing crop rotation, applying fertilizers that enhance soil health, employing hand tillage, and reducing our reliance on pesticides,” the couple says. “We enrich the soil with compost made from organic matter grown on our farm. This approach is important because it helps restore the health of the soil and the environment, ultimately leading to more productive and profitable crops.”
In the fall of 2022, the Teagues opened their farm to the public. Concentrating on the importance of agriculture education, they continue to think outside of the box, offering different events and opportunities. They grow 10 acres of pumpkins, have an eight-acre cornfield maze, and raise Irish Dexter cattle, a miniature dual-purpose breed, good for meat and milk.
“We offer a wide range of activities for visitors of all ages, including a corn pit, play garden, and fairy forest,” Jamie says. “Our wagon ride is designed to be enjoyable for both adults and children. Each weekend in the fall we feature a theme along with hands-on activities and events. One of our most popular events is Dog Trick-or-Treating, where dogs collect treats and toys throughout the farm.”
Another successful event is their Glow Maze. All attendees are provided with a free glow item before entering the corn maze at night. “We launched the agritourism segment of our farm to give visitors a real and engaging farm experience that reflects our values and commitment to sustainability,” Chris
says. “Our goal is to create a friendly environment where guests can connect with the land and learn about farming. We want to avoid feeling like a commercial profit-driven business.”
The Teagues believe that agritourism is important because it helps consumers understand the origins of their food. “Spending a few hours on a farm teaches valuable life skills such as hard work and patience,” they say. “It fosters an appreciation for the long hours and challenging weather conditions that farmers endure daily.”
The Teagues say first-time visitors to a working farm creates a life-changing experience for many people. “We’ve had the pleasure of witnessing many children and adults experience the joy of feeding a goat or petting a cow for the first time,” Jamie says. “These interactions often lead to discussions about farm life. The most frequently asked questions on the
A young guest at Runaway Bull Farm enjoys an up-close and personal experience with an Irish Dexter calf.
farm are, ‘Will all eggs turn into chickens?’ and ‘Do only bulls have horns?’”
The agritourism hosts like to use the term “homemade” to show the personal care and attention they put into everything they do.
“From the crops we grow to the activities we offer,” the Teagues say. “We are proud of our environmental efforts, which include recycling and reusing materials for our activities.”
Opening their farm to the public has been heartening, according to Jamie. “We have witnessed children and families interact with nature, eager to participate in hands-on activities such as gardening, pumpkin harvesting, and animal interaction,” she says. “I enjoy building a relationship with farm animals, meeting their needs, and learning about their personali-
ties. Every farm animal is raised with great affection. This allows me to appreciate the food we have grown on our property.”
The Teagues think there is a bright future for regenerative agriculture and agritourism. “I believe regenerative agriculture is becoming more widely adopted as this generation learns about its benefits,” Chris says. “However, it can be cost-prohibitive initially. We’ve observed that the first few years may not yield as much production from the fields, but once the nutrients are established, the crops thrive.”
According to the 2020 U.S. Census, about 30 percent of all producers in the U.S. were considered beginning farmers. The Teagues are proud of their regenerative practices and excited to watch their agritourism activities grow year after year.
While farm life is busy, the Teagues are quick to point out that their four children have helped make their farm a success.
“They all help with livestock care, cleaning barns, planting, and harvesting,” Jamie says. “They all learned to drive and operate equipment at an early age.”
Visitors receive a fairy garden kit to create a fairy garden. This is just one hands-on activity at Runaway Bull Farm. Owned by Chris and Jaime Teague, the farm is open every fall for special events, field trips, and birthday parties.
A BITE OF WASHINGTON COUNTY
There is something definingly autumn about biting into a crisp, juicy apple picked right from the tree—its crunchiness, juiciness, and aroma are an experience we all enjoy. No Maryland county produces more apples than Washington County, and getting fresh apples is an experience available at 11 local orchards and markets. There’s nothing quite like pulling off the road to stop at a roadside market for fresh fruit and vegetables. Here’s your opportunities in our area.
78 Acres
23230 Barth Spring Lane, Smithsburg
Visit: June to November
Varietals: Fuji, Gala, Stayman, Golden Delicious, Ginger Gold, Honey Crisp
Also: Peaches, nectarines, seedless grapes, and vegetables
Also: Strawberries and blueberries Contact: (301) 824-7466
www.gardenhourorchards.com
Ivy Hill Farm
13840 Smithsburg Pike, Smithsburg
Visit: June to November
Varietals: Empire, Stayman, Red and Golden Delicious, York
Also: Sweet cherries, peaches and cider; Farm Festival Weekend in early October
Contact: (301) 824-4658
www.ivy-hill-farm.com
Hardings
Orchards, LLC
14310 Harbaugh Church Road, Smithsburg
Visit: July to Mid-November
Varietals: Gala, Honey Crisp, Yellow Delicious, Cortland, Red Delicious, Jonagold
Also: Peaches and corn
Contact: (301) 824-7821
Lewis Orchards & Farm Market
11739 Mapleville Road, Smithsburg
Visit: June to December
Varietals: Red and Golden Delicious, Fuji, Jonagold, Early Gold, Stayman, Honey Crisp, Gala, Ginger
Also: Strawberries, cherries, peaches, nectarines, plums, apples, pears, and
assorted vegetables.
Contact: (301) 824-2811 or (301) 824-2962
info@lewisorchards.com
www.lewisorchards.com
Facebook: @LewisOrchards
Linden Hall Orchard
10224 Downsville Pike, Hagerstown
Visit: August to November
Varietals: Gala, Honeycrisp, Jonathan, Early Fuji, Golden Delicious, Mutsu, Red Delicious, Jonagold, Cameo, Winesap, Stayman, York, Rome, Fuji, Pink Lady, and Grimes Golden
Also: Peaches and tomatoes
Contact: (301) 582-4884
info@lindenhallfarm.com
Mountain Valley Orchard, LLC
22549 Jefferson Blvd., Smithsburg
Visit: Mid-May to December
Varietals: Red and Golden Delicious, Stayman, Gala, Red Fuji, Jonagold, Honey Crisp
Also: Strawberries, peaches, cherries, and vegetables
Contact: (301) 824-7602
www.mountainvalleyorchard.com
Rinehart Orchards, Inc.
14511 Rinehart Road, Smithsburg
Visit: June to April
Varietals: Red and Golden Delicious, Gala, Ginger Gold, Fuji, Jonagold
Also: Peaches and nectarines
Contact: (301) 824-2045
www.rinehartorchards.com
Recipes From the Farmers Directions
Palmyra Chesapeake Mac & Cheese
By Palmyra Farm Ingredients
6 cups dry elbow macaroni
2 tbsp. butter, melted
½ cup milk
1 ½ pounds Palmyra Farm Chesapeake Bay Cheddar Cheese, sliced
1 cup breadcrumbs
1 pound crab meat (optional)
1. Preheat the oven to 350 degrees
2. Boil and drain the macaroni
3. Pour butter into the bottom of a 5 or 8-quart casserole dish or Dutch oven
4. Toss the crab meat with the macaroni
5. Place 1/3 of the cooked macaroni into the pan
6. Layer 1/3 of the Chesapeake Bay Cheddar Cheese evenly over the macaroni
7. Layer ½ of the remaining cooked macaroni over the first layer of macaroni and cheese and then add another layer of sliced Chesapeake Bay Cheddar cheese
8. Finally, add the remaining cooked macaroni to the pan and top with another layer of the cheese
9. Top the macaroni and cheeses evenly with the breadcrumbs
10. Cover and bake approximately 30 minutes or until the cheese has melted. Uncover and brown for an additional 10 minutes
Serves 5 to 6
Linden Hall Peach Cobbler
By Linden Hall Farm
Ingredients
1/2 cup butter
1 cup all-purpose flour
Directions
1. Melt butter in 9-inch-x-13-inch pan
2. Combine flour, 1 cup sugar, baking powder, salt, and milk. Stir until moistened, pour over butter
3. Bring 1 cup sugar, peaches and lemon juice to a boil; stir constantly
4. Pour over batter and sprinkle with cinnamon
5. Bake 375 degrees for 40 to 45 minutes
Goat Cheese Truffles —Orange Blossom
Honey
By Caprikorn Farm
Ingredients
1 package Caprikorn Farms Orange Blossom Honey Chevre at room temperature
4 ounces semi-sweet chocolate melted
Sifted Cocoa
Directions
1. Mix well then chill until easy to handle
2. Form into approximately 8 to 12 balls
3. Roll in sifted cocoa and refrigerate until ready to serve
Goat Cheese ChesapeakeTruffles Bay
Ingredients
1 package Caprikorn Farms Chesapeake Bay Chevre at room temperature
4 ounces semi-sweet chocolate melted
Sifted Cocoa
Directions
1. Mix well then chill until easy to handle
2. Form into approximately 8 to 12 balls
3. Roll in sifted cocoa and refrigerate until ready to serve
Apple Dumplings
Linden Hall Farm
Ingredients
Pastry
2 cups all-purpose flour
3/4 tsp. salt
2/3 cup shortening
4-6 tbsp. cold water
Apples
1 tsp. sugar
1/2 tsp. butter
Sprinkle cinnamon
Syrup
2 cups water
2 tsp. orange juice
1/2 cup sugar
Directions
1. Preheat oven to 375 degrees. Sift flour and salt together and mix in shortening. Add water using only a small portion at a time. How you divide your dough depends on how thin or thick you wish it to be. Roll out and cut into squares.
2. Core and peel apples. Put sugar, cinnamon and butter into hollowed out hole. Wrap a dough square over each apple and place in baking pan.
3. Bring syrup to boil and spoon over dumplings in pan until syrup is all in the pan. Put in oven and bake at 375°.
4. While baking in the oven, baste the syrup in the pan over the dumplings about every 10 minutes. When you see a glaze form over the dumpling and the dumpling turns tan on top it is finished.
