Smithfield Farm
Seven-plus Generations and Going Strong by Debra Cornwell photos by Eric Fargo Local, modern American farmers deploy many talents and tactics, including creativity, diversity, and ingenuity, in developing and maintaining their business. Years ago, farmers, or members of their family, might have a side business, like hauling or handy work, to ensure year-round income. Today, that is no different, but the savvy farmer has kicked it up a notch. At Smithfield Farm, near Berryville, Va., the Smith descendants are perfecting that diversification with great success—a bed & breakfast, a farm with retail meat sales, a kitchen with prepared foods and an art studio. First cousins, 11-year-old Benson Weidemer and 9-year-old Linus Pritchard, are the rising eighth generation to one day own and operate Smithfield Farm. Benson’s mother, Betsy Pritchard, says, “We tell them, go and live your life, travel the world, but know that this is here for you, and the farm will be your responsibility one day.” The farm is nearing its 200th anniversary in the same family. Ruth Smith Pritchard took the reigns of Smithfield Farm in 1988. She and her three siblings inherited 1,500 acres in mostly Clarke County, Va., but some in Jefferson County, W.Va., along Wickcliffe Road. Two of her siblings still own their share and Ruth, along with her son Forrest and daughter Betsy, owns about 400 acres. Edward Smith purchased the farm in 1816, began building the barn in 1820, and started the large, Federal style home of Flemish bonded brick in 1822. Edward and his brother John had inherited the princely sum of $5,000 from a great aunt in England. He went on to build the fieldstone fortress of a house, Hackwood, near Winchester, which is visible along the east side of Interstate 81, just north of the Route 7 exit. The manor house is largely in original condition. “Our ancestors were not fancy; they were farmers, so they never had money for upgrades and renovations,” Betsy shares. “My parents took ten years to restore the house from the ground up.” Of working with family, Ruth reflects, “It is a dream come true to have our children want to come home and take up farming. I hoped they would want to continue what my late husband and I started, but didn’t want to pressure them or make them feel guilty if they needed to go elsewhere. It is a beautiful thing that Forrest and Betsy have returned to our idea of going back to the way my dad started out in the 1930s—i.e. organic—although it wasn’t called that. They’ve taken it so much farther than we ever dreamed. I love living...
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