Each of our vendors was selected based on their high quality standards, their commitment to preserving the land and environment, their humane treatment of animals, and their love for what they do. They are passionate about their products!!
In 2005 Susan and Alan James opened Stonyman Gourmet Farmer. They were on a mission to bring true farmstead cheeses from the Appalachian region to our area. There are lots of wonderful cheeses, but few of them are actually "Farmstead." Farmstead cheeses are made with the milk harvested on the farm that produces the cheese. Whether they are cow, sheep or goat or a combination thereof, they have a special flavor of their locality, known at the terroir.
Since 2005 Susan and Alan have added free range eggs, bottled milk, prepared food, grass fed beef and lamb, and some chicken from local farms. Shopping at their stand is always educational and delicious. The hard part is making choices. For more information go to www.stonymangourmetfarmer.com.
In 1997, Sue Conley and Peggy Smith opened Cowgirl Creamery in Pt. Reyes Station about an hour north of San Francisco. They started with an old barn, made it beautiful, put in a small plant for making hand-crafted cheese, bought organic milk from the neighbor, Straus Family Creamery... Cowgirl Creamery makes a small collection of cheese totaling about 3,000 pounds per week. However, their circle of cheesemaking friends has grown like wildfire and they now distribute extraordinary artisan cheeses from over 60 of America's and Europe's most prized producers.
Artisan cheese comes with a sense of place, ecological values, and a unique relationship between the artisan and the raw materials. We are so proud to have them at BCFM. For more information go to www.cowgirlcreamery.com.
Nicole Olsen grows a large assortment of organic produce on her land outside of Baltimore. She has a dedication and passion that is hard to match. All the wonderful produce is planted with a plan-what doesn't sell raw is converted into wonderful jams, jellies, mustards, herb rubs, pasta sauces, relishes, etc. She even grows heirloom beans which she dries in her barn.
Nicole runs Two Acre Farm with the help of her husband and 2 boys. Wyatt the older son is our official BCFM mascot. You can see him all over the market keeping us on our toes!
Early in the growing season, Toigo Orchards of Shippensburg, PA, plant an array of fruits and vegetables in their state of the art pesticide free greenhouses. There you will find fresh tomatoes, cucumbers, peppers and herbs. Thousands of beneficial insects are released to assist in bio-controls for pest management including bumble bees, which are used for pollination.
As the season progresses the fields are filled with tomatoes of all types, cucumbers, peppers, berries, etc. Then the orchards start producing the wonderful stone fruits. Peaches, plums, pears, Asian pears, apricots and the many types of apples are grown, each with their individual flavors. Bethesda Central is proud to have Toigo Orchards as a vendor! For more information go to: www.toigoorchards.com.
Dublin Coffee Roasters offers the finest gourmet fresh roasted coffee. They create their full-bodied coffees by using a special roasting process combined with the freshest coffee beans. The coffee beans are roasted to order, that way your coffee arrives to you fresh and the way you like it.
Dublin has organic and fair trade coffee. She will create a special blend for you. It is a woman owned local business. Serina Roy has been nominated for Entrepreneur of the Year in Frederick County. Her dedication results in a superior product!!! For more information go to: www.dublinroasterscoffee.com.
Farmers Cameron Pedersen and Audrey Fisher-Pedersen established their farm in 2009 with a half-acre market garden. Currently, they cultivate approximately 3 acres of mixed vegetables on a 100 acre certified organic farm. In addition to vegetables from their fields, they also offer a great selection of high-quality produce from a local growers' cooperative, Tuscarora Organic Growers Cooperative.
They use organic growing methods. They are growing a great variety of vegetables, planting small fruits such as raspberries and blueberries, and continuing to build the quality of the soil for the future. Careful management of the soil minimizes insect and weed problems and improves the quality of their produce.
They are committed to creating real community around the enjoyment of delicious, healthy food. Their goal is to build a farm business that is environmentally and financially sustainable, while continuing to increase the affordability and accessibility of their products.
In 1986, Bob Wollam moved to Washington DC. This was the first step of an old dream of being a flower grower. He purchased his historic Farm House and an 11 acre farm in Jeffersonton, Va. and Wollam Gardens was born.
Wollam Gardens grows beautiful flowers in an environmentally-friendly way and continually strives to find the most unusual flowers for their admirers. Their acres of production are filled with unusual annuals, perennials, and bulbs. Each week they bring a variety of beautiful cut flowers and plants to Bethesda Central Farm Market. It is hard not to smile as walk to their stand as you know there will always be a bouquet or a special flower to add beauty to you day!
For more information www.wollamgardens.com.
Mark and Donna Butcher are the owners and managers of Walnut Hill Farms in Kearneysville, West Virginia. They breed and pasture raise Black Angus Beef-the real thing- on their 300 acres of land. The cattle are antibiotic and hormone free.
Mark and Donna are dedicated to bringing premium beef to market. They have a large variety of cuts available and can produce custom orders if notified in advance. I can personally attest to the wonderful beefy flavor.
Visit them at the Sunday market and enjoy real Black Angus beef on your grill all summer. To pre-order email mdbutcher@frontiernet.net.
Sprinfield Farm has been participating in BCFM since our opening. They have developed a loyal following that visit them weekly for their free-range eggs, poultry, pork, lamb, beef, prepared meals and sausage. They also offer Trickling Springs milk and this year added fresh lemonade at their stand.
Springfield Farm has been in David Smith's family since the 1600's. This beautiful, natural farm is on some 67 acres of rolling countryside in northern Baltimore County, Maryland, with four natural streams and untold springs bubbling up everywhere (hence the name). Three generations of the Smith, Lafferty and Webb families work and live on Springfield Farm.
Sustainable agricultural methods are practiced at Springfield Farm. The animals are not given any hormones, antibiotics, or other chemicals. All animals are allowed to free-range during the grass-growing season and are treated humanely, allowed to associate with each other and cared for when sick using homeopathic remedies first.
Springfield Farm will be at both the Sunday and Thursday markets this year. For more information go to www.ourspringfieldfarm.com.
It's hard to cook well with dull knives!
Though Bethesda Central Farm Market is mainly a food market, we are proud to be "the next generation farm market" and to include Alicia and her knife sharpening skills.
Alicia, who is professionally trained, brings her mobile unit to the market the first and third Sunday of each month. She will sharpen your knives, scissors and small garden tools while you shop the market for the freshest local products. When you return home, you will have no problems cutting and preparing your food.
To learn more about Sharpen This visit their website www.sharpen-this.com.
Each week Bethesda Central Farm Market will introduce you to one of our fabulous vendors. It is because of the ongoing commitment of our farmers and producers that improves the opportunity for all of us to eat well.
Located in Catonsville, MD, Atwater's Bakery was founded by Ned Atwater as he looked to fill a need for great bread and his own passion for baking.
As Ned explains, "our traditional approach to food and our friendships with local farmers are what define us. We love sharing our commitment to great-tasting, healthy food with you. At Atwater's, everything we make is crafted by hand with fresh, local, and often times organic ingredients. Applying time-honored techniques and traditional methods is what we do best. Our bread is created with organic certified grains, seeds, nuts, fruits and sea salt. Each loaf is hand shaped and hearth baked to ensure a crisp crust, coupled with a soft crumb. We don't use sugar, fats or preservatives in the preparation of our loaves. Commercial yeast is used only on a limited basis. Most of our breads are leavened naturally, using traditional whole-wheat sourdough and a slow fermentation. This technique make the bread taste better, creates a chewier texture and helps it retain moisture longer."
For all the breads and other baked treats Atwater's offers, please go to www.atwaters.biz.
If you have any questions or comments about the market, please contact us at info@bethesdacentralfarmmarket.com
