LO C A L F L AVO R
Creative route works for
m ar F e t i l Long De Deliteful Dairy and
as owners operate by ‘doing things the new, old-fashioned way’
written by TRICIA LYNN STRADER While traditional farms increasingly disappear, there are still some that go back generations. Long Delite Farm is one of them. In 1831, the Long family settled on a large piece of property in Williamsport, just north of Downsville. Today, Brooks and Katie Long represent the seventh generation to operate the 160-acre parcel. Brooks, who was raised on the farm and worked alongside his father, Galen, and his grandfather Lawrence, recalled growing crops and raising livestock. When he graduated from high school in 2001, he decided to stay on the farm. He didn’t go to college for one of the agricultural-based programs, but learned from doing, reading and researching. “We made the decision to transition to a rotational grazing operation in 2002 to better utilize our facilities and very rocky ground,” Brooks said. A farmer’s life like his isn’t exciting, he said, but it is fulfilling. There’s always something that needs to be done. “While being your own boss is great, it can also be very stressful, but it’s in my blood, and it’s what I do,” he said.
Deliteful Dairy at Family affair Long Delite Farm Living and working on the farm is still in Williamsport. a family affair. In 2004, Brooks married COLLEEN Katie, who was born and raised on a MCGRATH/ HERALD-MAIL dairy farm in Smithsburg. They formed a strong friendship while showing cows together in 4-H and married after Katie graduated from Wilson College. Son Kaleb came along in 2006, followed by daughter Brielle in 2007. In 2009, they purchased the cows and equipment side of the operation from his father, who still works on the farm part time. They purchased the property from his grandparents around 2016. While the cows are grazing in the pasture, Brooks’ day begins early, before 6 a.m. Cows are milked twice, in early morning and late afternoon. He feeds them non-GMO grain while in the milking parlor. “I fill the transport tank in early morning before milking. I work in the field, milk in the afternoon and work in the office overseeing the business,” he said. “This time of year, I’m also making hay to feed the cows over the winter. The No. 1 priority is the health and well-being of the cows. Producing high-qual-
