Homestead Farm

Joseph & Lana Edelen, Faulkner, Charles County, MD Brambles, melons, strawberries and a wide variety of vegetables. Cut flowers in spring.


Keswick Creamery

Mark & Melanie Dietrich Cochran, Newburg, PA  UPDATE: Keswick Creamery is taking a leave of absence from the market in 2016. Aged, raw-milk cheese. They are Cheddar, Wallaby, Dragon’s Breath, Feta, Italian Herb Feta, Feta de Provence, Tomato & Basil Feta and seasonally Carrock and Calverly.


Musachio Produce Farm

Michael Musachio, Ridgely, MD A wide array of vegetables, including asparagus, beans, broccoli, brussels sprouts, cabbage, cauliflower, cantaloupe, eggplant, garlic, greens, leeks, lettuce, okra, onions, peppers, potatoes, shallots, spinach, squash, sweet potatoes, tomatoes, turnip, watermelon, and more. Our seasonal specialty is small fruit, strawberries, blueberrries, raspberries, and blackberries.


North Cove Mushrooms

Robin Searne and Eason Burke, Brightwood, VA North Cove Mushrooms grows chemical free Shiitake, Oyster, and Lions Mane mushrooms year round. They produce mushroom based prepared foods in their certified kitchen. North Cove makes Shiitake & Kale, Mixed Mushroom (shiitake and oyster), and seasonal (Butternut & Shiitake) Ravioli. They also make gluten free vegan crab cakes, called SeaCakes, using oyster mushrooms as the crab. North Cove produces several medicinal products using Reishi, Shiitake, Maitake, and other mushrooms. The Mushroom Broth uses a mix of culinary and medicinal mushrooms, plus fresh market produce. They also make a Elderflower Reishi Cordial for sweetening herbal tea, oatmeal, mixed drinks, and more.
North Cove makes mushroom tinctures, including a Mushroom Blend Tincture (Reishi, Shiitake, Maitake, Turkey Tail, and Oyster), Lions Mane Tincture, and Chaga Tincture. They also make a great mushroom tea mix, with Reishi, Shiitake, and Maitake, which is excellent when flavored with apple cider, Elderflower Reishi Cordial, and lemon juice.
Find out more about North Cove at and on Facebook.


Number 1 Sons

Number 1 Sons makes fermented foods that draw from all over the world — pickles, kimchi, kraut and more! These foods harken to the traditional Chinese fermented foods and the vegetable-heavy dinners that Number 1 Mom makes for her family.

We combine Number 1 Mom’s philosophy with our love for all things fermented like kimchis, krauts and pickles. When in season, our vegetables are grown by farmers in the surrounding states. Naturally delicious microbes from fermentation, like the good bacteria lactic acid, preserve our foods and give them a delicious, sour and tangy taste. Some of our foods harken to a New York Jewish deli, others to a Korean root cellar. Our barrels change with seasonal and culinary inspiration.


Potomac Vegetable Farms

Hiu Newcomb, Hana Newcomb, Ellen Polishuk, Two farms, one in western Fairfax County, and one in Loudoun County, VA Tomatoes, beans, greens, sweet potatoes, cut flowers, specialty crops. We maintain a soil rich in organic matter and beneficial soil microbes that provide our crops with sufficient nutrients and a healthy environment. We do not use any commercial synthetic fertilizers or pesticides. By rotating crops, growing many different kinds of crops, and using timely appropriate practices, we try to minimize insect and disease damage. We manage our soil and cultivate our crops in ways that we believe will allow the land to continue to be productive now and into the future with a process we refer to as “ecoganic farming.” Website:,


Smith Meadows Farm

Forrest Pritchard, Berryville, VA Products: Free-range and grass-finished beef, pork, eggs, lamb, goat, and veal. Chicken and turkey, in season. Fresh, hand-made pastas, ravioli, sauces, and prepared foods made from local, organic ingredients.

Farm Info: A seventh-generation family farm, Smith Meadows Farm brings free-range grass finished beef, pork, eggs, lamb, goat and veal to the market. All of our animals are raised on pasture, and our farm has been chemical free since 1989. Our philosophy is simple: to raise animals in a healthy, environmentally sustainable manner, providing customers with the best options for locally grown and produced food. We invite you to stop at our market stand and ask a member of our family any questions you might have. Also, feel free to visit our farm, where we can show you first-hand how truly different we are from conventional farming.

Spring Gap Mountain Creamery

Located in the mountains of Paw Paw, West Virginia, Spring Gap Mountain Creamery has been producing raw milk cheese since 2010. All of our cheese varieties are made with raw milk from pasture-raised Jersey cows and are aged a minimum of 60 days. Our cheese can be found in several stores and restaurants and is sold every weekend at farmers markets in MD, DC and VA. More: Here


Stone Hearth Bakery

Ronnie and Oscar Balcazar Frederick, MD Breads, scones, croissants, pies, tartalettes, empanadas and cookies.


Suttler’s Post Farm

John and Judy Mast, Mechanicsville, St. Mary’s County, MD Beautiful bouquets of cut flowers from mid-May to frost.


Toigo Orchards

Mark Toigo, Shippensburg, PA Apples, peaches, plums, apricots, cherries, Asian Pears and European Pears. Strawberry, raspberry and blackberry production. Melons and tomatoes. The orchard uses Integrated Pest Management growing methods which allow us to grow beautiful fruit with no chemical residues.  Website



Twin Springs Fruit Farm

 Aubrey King, Near Orrtanna, PA; Tomatoes, cucumbers, arugula, peppers, onions, potatoes, winter squash, strawberries, raspberries, peaches, cherries, blueberries, plums, nectarines, blackberries, melons, apples, pears, and cider and more. Website