After selling his financial business to Wall Street, Brian Schiner set out to pursue his true passion for farming. He began reading books from the 1800’s about raising sheep and decided that he would raise his herd according to these old techniques crafted to mimic an animal’s livelihood in the wilderness. Today Brian keeps watch over the largest sheep farm in Maryland. All of the animals at Wagon Wheel Ranch are grass-fed, raised without the use of antibiotics, and allowed to roam freely over acres of pasture.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.

Using a controlled greenhouse environment near Sweetwater Creek in Canton, Georgia, James Dault of Sweetwater Growers cultivates fresh culinary herbs and microgreens year-round, hand-picks them daily and delivers them within 48 hours, in an effort to bring the freshest herbs and greens to Whole Foods Market.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.

Located in the beautiful Blue Ridge Mountains of North Carolina, Bottomley Farms has been in operation since 1991 growing Christmas trees, pumpkins and vegetables. When Mitchell Bottomley was a child, he and his grandfather spent endless hours each winter tying evergreen garlands to sell for a little extra Christmas money. After his grandfather’s death in 1990, Mitchell turned that side-job into a booming business. In 2000, Mitchell Bottomley and his family expanded further, setting aside a small space on their family farm for pumpkin fields. That little space amidst a sea of evergreen trees has since grown to some 400 acres planted with more than 14 varieties of pumpkins.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.

All the milk at Homestead Creamery comes from two local farms, both in their third and fourth generations of family ownership.  The milk is free of all hormones and antibiotics, and because the milk is sold in recycled glass bottles it tastes fresher longer and is more environmentally friendly.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.

Jaindl Farms, located in the heart of Pennsylvania’s beautiful Lehigh Valley, has been family owned and operated for more than 60 years.  David Jaindl bought the farm from his father in 2005, and manages the day-to-day operations with the help of his brother and sisters.  Their turkeys are hatched from eggs produced by the Jaindl family’s exclusive breed.  From here they are fed farm-fresh grain feed, allowed free range access, and processed in a state-of-the-art humane facility.   The great taste of Jaindl’s broad-breasted turkeys have helped land it on the Thanksgiving table at the White House for 40 years and counting.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.

The Farm at Red Hill is a small family-run farm located just eight miles from Charlottesville in North Garden, Virginia. Richard and Wendy Harrison, along with their two children, farm the dirt in season and utilize greenhouses in the colder months to ensure fresh  produce is available year-round. In addition to fresh produce, the Harrisons offer a line of fresh salsas, hummus, pestos, dips, and habanero jams.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.

The Koch Family has been raising turkeys on 60 acres of land in the Lewiston Valley of Pennsylvania for three generations. Duane Koch runs Koch’s Turkey Farm with the help of his three sisters, and together they raise free-range turkeys using an all-vegetarian diet of locally grown corn and roasted soybean.  With the feed mill, turkey houses and processing facility all located on the family property near Tamaqua, Pennsylvania, the turkeys are able to live their entire lives on the same land.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.

In their own words…

At Via Elisa, quality and freshness are the hallmarks of our work and we respect your love of pasta as one of the world’s most satisfying foods. We use 100% organic flours, 100% organic semolina, eggs from free-range hens and luxurious cheeses imported directly from Italy.

Our shared time at the table should nourish the spirit as well as the body. We cherish and follow Italian methods and culinary traditions by filling our pasta with a minimal number of the finest ingredients; simple, authentic, delicious.

We come to the pasta shop early and begin cooking from scratch. Via Elisa Fresh Pasta is not processed; we never destroy the outstanding flavor and texture through pasteurization.

Via Elisa is also a recipient of our Local Producer Loan Program.

Via Elisa was started in 2002. Since then, Elisa Gambino has transitioned her product line from fresh pastas to pasta sauces.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.

As proprietors of the oldest working crab house in the world, the Brooks brothers at J.M. Clayton Company are experts in the handling of local Chesapeake Bay blue crabs. Their great-grandfather, Captain Johnnie, started the facility in 1890. These days, fresh crabs continue to arrive on their docks year round, where the bushels are cooked in huge steamers in preparation for the tedious task of hand-picking the fresh crab meat for packaging.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.

In their own words…

In the 1950’s, Jacob Paulk began farming just as his father, grandfather, and great-grandfather did. As cotton was on the decline in the 70’s, Jacob decided to plant his first muscadine grape vine. Little did he know that six generations after the Paulk family began farming the very same land, Paulk Vineyards would be instrumental in developing the commercial muscadine grape market and a pioneer in developing muscadine grape dietary supplements: a powerhouse of health benefits!

The vineyards that started as just a few vines in the Paulk family’s backyard now ramble across their land and have led to six generations of family farming. Their mineral-packed muscadine grapes contain high levels of beneficial antioxidants, so the Paulks make their own juices and nutritional supplements, too.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.