WHAT A CONSERVATION EASEMENT TASTES LIKE
Conserving land delivers tangible benefits to all. Lands under easement keep fertile soils in farming and protect our agricultural economy. When protected farms can continue to operate and thrive, they bring us local foods — the “taste” of a conservation easement.
Local Foods from Preserved Farms
Buying local food benefits the consumer, the producer and the community as a whole by reducing environmental impact, improving health and enhancing the local economy.
Local preserved farms that sell products to the public
Firetower Farm Brewery — Roger and Dawn Davis are bringing farm-fresh craft beer to Cecil County and beyond. Grains used to make the beer are grown in a field right next to the brewery on the 260-acre Kilby farm, in preservation since 2014. The spent, farm produced grain is also used to make Firetower Farm Whole Grain Bread.
Stoltzfus’s Bakery — Priscilla Stoltzfus bakes bread, pies and other pastries on her 111-acre family farm (in preservation since 2012) along route 274 between Rising Sun and North East. Her baked goods area available at the Amish stand on route 274 near Cecil College.
David Stoltzfus Farm — The 95-acre Stoltzfus farm has been in preservation since 2006. Farm fresh brown eggs from the Stoltzfus farm are sold throughout the region. They can be purchased through home delivery from Kilby Cream.
Kilby Cream — Kilby Cream offers farm fresh milk, ice cream and butter through retail, home delivery and wholesale in Maryland, Delaware and Pennsylvania. The Sensenig and Flahart families sell their products on a 179-acre farm that has been in preservation since 2007.
To find more options for buying local, visit Maryland’s Best Agriculture, a statewide directory of Maryland farms, nurseries, and Community Supported Agriculture (CSA) programs.
Cecil Land Trust and one of its conservation partners West Nottingham Academy (WNA) are working together on a “farm-to-school” program, through which WNA will increase the proportion of locally-produced foods served in its cafeteria. This innovative program is a local example of similar initiatives across the state and beyond.
For more information on local food sources and farm-to-school programs, please visit the links below.
Melissa Hellmann, School District Switches to Local and Organic Meals, Cuts Carbon Footprint—and Saves Money, Yes! Magazine, May 22, 2017
Scott Rodd, How a Small Amish Farm Co-op Came to Supply D.C.’s Top Restaurants, Washington Post, Jun. 5, 2017
Steve Reddicliffe, Mohonk’s Farm-to-Table Rebirth, New York Times, Aug. 1, 2017
The National Farm to School Network, an “information, advocacy and networking hub for communities working to bring local food sourcing, school gardens and food and agriculture education into schools and early care and education settings.”
The Maryland Department of Agriculture’s Farm to School page