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Falling Waters, WV 25419
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Valley Enterprise
Farming Becomes a Natural Choice
By Lori Rypka
When Julie Stinar and her husband purchased the property now
known as Evensong Farm in 2001, their vision was focused squarely on renovating the old house on the historic Sharpsburg
property.
The house had been vacant for 20 years, so their work was cut out for them. The bulk of their 132 acres was, at
the time, being leased to a farmer with a cow and calf operation. "We had five years to figure out what we
wanted to do with the property," Stinar said.
Stinar started a small vegetable garden for her own family. She ended up producing more than she needed, and for
two years sold the extra at a local farm stand. This led to supplying seasonal produce to two restaurants - LJ's
and the Kat Lounge in Hagerstown and Stone Soup Bistro in Shepherdstown.
Stinar was a self-professed vegetable-phobe as a child, so it came as a shock to her parents when she announced
as an adult that she became a vegetarian. She did not care for green beans until she tried a French-cut green bean.
"I didn't know they can taste good," Stinar joked. Now she only eats the beans that come from her own
soil.
The small vegetable garden soon grew into a larger venture, focusing on a wide range of heirloom varieties. Evensong
Farm concentrates on heritage and unique vegetables because Stinar "likes interesting things," she said.
One year, Stinar grew 25 kinds of tomatoes including a striped variety, little lemon cucumbers and hot pink eggplant,
along with typical produce including fennel and kohlrabi. A selection of herbs is also planted each year.
As the crop offerings grew, so did the customer base. Stinar started a Community Supported Agriculture (CSA) effort
at the farm. Customers pay in advance for a season's worth of produce, said Stinar. The season spans 22 weeks,
and each week, those participating in the program receive a portion of the fresh harvest.
The CSA costs $575 for a full share, but there are other options. Customers who work at the farm for 15 hours receive
a discount of $75. Another $50 discount is offered if customers pick up directly from the farm. Those who choose
a bi-weekly pick-up receive another $200 discount.
Stinar said many people have a misconception of what they will receive - many believe they will receive bushels
and bushels of produce. The reality is that they get one-half to a full grocery bag of produce at each pick-up.
The benefits of a CSA are that people support local farming and they learn to eat seasonally, Stinar said. "People
are used to getting tomatoes all year 'round," Stinar said. At Evensong, customers receive produce such as
radishes, spinach and arugula in the spring; summer squash and tomatoes in the summer; and broccoli and kale in
the fall, among other produce and herbs.
Stinar addressed the fact that some years are better than others, and weather uncertainties can leave uncertainties
as to the abundance of crops. Customers must understand this going into it - some years the farm flourishes, and
some years the take will be less.
In addition to the produce, Stinar gives customers a newsletter with updates on the farm, as well as recipes for
the produce they have just received.
Evensong Farm also sells its produce at the Silver Spring Fresh Farm Market in Maryland, a producer-only market.
"That is very important to me that we are in a producer-only market," said Stinar. "A lot of markets
allow resellers. We want to be above boards." She feels it is important that customers look into the eyes
of the person who produced the food they are buying.
The farm expanded its offerings in 2005 to include chickens - and they produce unique eggs. One of the breeds comes
from South America and lays blue eggs. Stinar's chickens are fed natural products, rather the conventional feed
of most mass-producing farms.
After the lease on Evensong Farm ended with the cattle farmer, the Stinars wanted to try cattle farming for themselves.
They attended classes and studied management-intensive grazing in an effort to heal the land, which had been overgrazed
in years past, she said.
The couple set up a grazing rotation schedule and started with one cow named Astor, a Red Devon, which is the breed
that came to America with the Pilgrims. They have since added more cattle, and have only had one processed so far.
"Every animal we sell, we want to make sure we cared for it," Stinar said. Only animals raised since
birth will go to market. In the meantime, the animals enjoy stress-free living in the fields.
Stinar stressed the importance of supporting local farms if for no other reason, than keeping locals employed.
"We contribute so much to the local economy," she said, adding that the farm supports local feed stores
and other local businesses. "By being here and supporting our community, and the community is supporting us
back, the farm is here and it should be productive."
Evensong Farm does not use any questionable chemicals to treat the land. Using organic methods produces healthier
products, Stinar said.
And the name, Evensong, has a layer of meaning for the Stinars. Evensong is an evening prayer that is sung, and
for the Stinars, the farm has been an answer to their prayers.
Stinar's most popular recipe can't be made until the tomatoes
come in July, but she says it is worth waiting for!
Confetti Salsa
1 or 2 red onions, diced
Juice from 1 or 2 limes
2-4 tomatoes, combination of different colors and types, the more colorful the better. Seeded and diced.
2-4 sweet peppers, combination of different colors, the more colorful the better, seeded and diced
1 or 2 hot peppers to taste, seeded and very finely diced
1 or 2 cucumbers, if you wish big handful of cilantro, chopped fine
Salt and pepper to taste
Dice onion first and put in a bowl; squeeze lime juice over onion and let it soak while dicing the rest of the
vegetables. Add everything together and stir well. Let stand for at least a half hour to let flavors blend. Here
is another quick recipe that gives an unusual twist to leafy greens. Kids will love these and sneak them like potato
chips. The chips are crispy and chewy at the same time!
Kale Chips
Preheat oven to 375 degrees. Wash, dry and remove tough stems from a bunch of kale (curly works very well for this
recipe but a flat-leafed kale could be used also). Tear leaves into large bite-sized pieces. Toss in a bowl with
a drizzle of olive oil and spread out in an even layer on a foil-lined baking pan. Bake for 5 minutes and remove
from oven. Turn over the kale chips and return pan to oven, baking until they are crisp and slightly browned. (A
quick and easy way to turn over a whole pan of chips is to put another pan upside down on top and quickly flip
the two pans over together. Then the new pan goes back into the oven.) Remove from oven and sprinkle with salt.
Serve hot or cooled. |
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