Positively Pennsylvania - May/June 2019

DAIRY MONTH LOCAL MILK BUILDS FAN FOLLOWING SOMETHING BREWING ON THE FARM Pennsylvania Farm Bureau 2019 Vol. 12 No. 3 May/June

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Going with Garlic Couple leaves the city for farm life. 14 Supporting ‘Big Hearts’ Windber Hospice Horse Show raises money to support end-of- life care. 20 Milking Local Ties Marburger Farm Dairy finds success in commitment to local farms. 18 President’s Note Celebrating dairy County Connect Exploring Pike County Pennsylvania Happenings Barbecue, music and more Fresh from the Farm Giving garlic the spotlight Garden Guidance Protecting tomatoes from disease 4 5 13 16 22 10 ‘Adventurously Brewed’ Lindgren Craft Brewery brings farmer spirit to beer. Pennsylvania Farm Bureau | www.pfb.com 3 Positively Pennsylvania | Contents

Positively Pennsylvania | President’s Note Now that the weather is getting warmer, I’m sure many of you will be making that much-anticipated trip to your favorite, local ice cream stand to enjoy that first cone of the season. I know I will be. We’re lucky in Pennsylvania to be in the heart of dairy farm country. No matter where in the state you live, you don’t have to travel far to find ice cream, milk, cheese and more that originated on a farm in your community—or at least nearby. Dairy remains the biggest sector of Pennsylvania agriculture. Family dairy farms are scattered across all corners of the state and produce much of the milk that’s consumed in Pennsylvania communities and beyond. I’m proud to operate one of those dairy farms in Westmoreland County, along with my sons. National Dairy Month, celebrated each June, recognizes dairy farmers’ passion and hard work that puts milk in glasses, cheese on our cheeseburgers, and ice cream in cones. For us, dairy farming is a calling and a lifestyle more than a job. We’re up before the sun to milk cows and out on our tractors after dark harvesting feed crops. We’ve watched our children grow up on the farm and spent years caring for our animals and the land. I wrote a year ago about the struggles that dairy farms have faced as milk prices stagnate while farming gets more expensive. I wish I could paint a rosier picture today but that’s not the reality that farm families are facing. Pennsylvania lost 370 dairy farms in 2018, bringing the total number of dairy farms in the state down to 6,200. Many of those continue to struggle just to break even. And many dairy families are still facing tough decisions about whether they can afford to stay in business. As a dairy farmer, my heart breaks for the families who have no choice but to give up the lifestyle and calling they love. I feel similarly for the communities across the state that will be affected by the loss of dairy farms. Farmers spend the majority of their income locally, employ local people and help fuel the local economy by purchasing equipment and supplies. But despite the challenges today, I am optimistic for the future. If any good has come of the crisis our state’s dairy farmers are facing, it’s that it has brought a renewed interest in buying local. In this issue of Positively Pennsylvania, you’ll find the story of Marburger Farm Dairy, a western Pennsylvania processor that has weathered tough times by maintaining strong roots in the community and remaining committed to local farms. Across the state, you’ll find similar success stories of dairies that have built up local fan followings over the years. Some are independent processors like Marburger. Others are family farms that bottle and sell their own milk and/or craft dairy products, like cheese, ice cream or yogurt. I encourage you to support local dairy farms by purchasing milk and dairy products from local farm businesses and looking for Pennsylvania dairy products when grocery shopping. Milk processed in Pennsylvania has a plant code that begins with 42 and many Pennsylvania-produced dairy products include the PA Preferred logo on the label. Remember that when you support your local farmer, the money you spend is reinvested back into your community. 4 Positively Pennsylvania | May/June 2019 Farm Bureau is not a government agency, but a voluntary organization rooted in agriculture which works to improve the quality of life of its members. One way Farm Bureau accom- plishes this goal is by delivering savings to members on a broad array of useful products and services. Farm Bureau uses the group purchasing strength of its membership to leverage these valuable benefits. Your membership support is the driving force that enables Farm Bureau to secure a bet- ter price for you on things like vehicles, hotel lodging, home security systems, insurance and much more. Your membership is the power that makes your Farm Bureau savings possible! TM May/June 2019 /Vol. 12, No. 3 Introducing you to the food and culture that make Pennsylvania a great state. Editorial Staff Publisher: Joel Rotz Editor: Liam Migdail Graphics Production Director: Lorraine Kobold Graphic Designer: Holly Cohick Contact Us [email protected] PO Box 8736, Camp Hill, PA 17001-8736 717.761.2740 Advertising Coordinator Kim Flegal, [email protected] 717.731.3580 Social positivelypa.com www.pfb.com facebook.com/PositivelyPennsylvania Instagram: positivelypennsylvania Positively Pennsylvania (ISSN: USPS 2475-4595) is published by Pennsylvania Farm Bureau six times per year in January, March, May, July, September and November. Paid for by $3 from membership dues as a subscription price. Periodicals Postage Paid at Camp Hill, PA and at additional mailing offices. Business and Editorial Offices: 510 S. 31st Street, Camp Hill, PA 17011-5214, Accounting and Circulation Offices: 510 S. 31st Street, Camp Hill, PA 17011-5214. POSTMASTER: Send address changes to Pennsylvania Farm Bureau, 510 S. 31st Street, Camp Hill, PA 17011. Rick Ebert PFB President

CountyFACT: Natural beauty and rich history come together to make Pike County a special place to visit. Located in the Pocono Mountains, the area has long been a summertime destination for outdoor enthusiasts. The county is bordered by a large section of the Delaware River and includes a major portion of the Delaware Water Gap National Recreation Area. Much of the southcentral part of the county is covered by Delaware State Forest. Between lakes and rivers, waterfalls, swamps and forests, there’s no shortage of gorgeous views to take in and opportunities of have fun outside. History comes alive in the charming town of Milford, with a historic district characterized by Late Victorian architecture. The Milford Historic District covers most of the downtown and includes hundreds of historically significant buildings. The town is also home to multiple properties on the National Register of Historic Places. Shop and Dine Paupack Blueberry Farm Located in the Poconos Lakes Region, this family farm invites visitors to pick their own blueberries during the summer season. There’s also a farm store offering ice cream, blueberry baked goods, homemade jams and syrups and other local products. Learn more: www.paupackblueberryfarm.com The Upper Mill This historic, 19 century, water- th powered grist mill in Milford has been restored and is now home to shops and restaurants. The mill, listed on the National Register of Historic Places, is also open for self-guided tours on which visitors can see in action how the mill used the power of water to grind grain into flour and animal feed. Learn more: www.facebook.com/theuppermill Get Outside Promised Land State Park Surrounded by Delaware State Forest, this scenic, 3,000-acre park includes two lakes, second grown forests, and a diverse ecosystem that’s home to a wide variety of wildlife. The park includes several campgrounds and facilities for hiking, bicycling, mountain biking, horseback riding, swimming, boating, fishing, hunting picnicking and more. Learn more: https://bit.ly/2SbEuHP A Bit of History Grey Towers This 19 century mansion just th outside Milford was home to famed conservationist Gifford Pinchot, the founder and first chief of U.S. Forest Service and 28 governor of th Pennsylvania. Now a national historic site, the mansion is open to the public for guided tours offered by reservation. Visitors can also enjoy the grounds, which include several hiking trails. Learn more: www.greytowers.org Play Bushkill Falls The privately-owned park is home to a series of eight waterfalls—including the 100-foot Main Falls—that have been drawing visitors for more than a century. In addition to hiking trails, the park includes a variety of family activities, including miniature golf and paddle boats. Tickets are required and there is an admission fee. Learn more: www.visitbushkillfalls.com Pike County is home to the American Flag that was used to cushion a dying President Abraham Lincoln’s head after he was shot at Ford’s Theatre. The blood-stained flag is on permanent display at the Columns Museum in Milford, home to the Pike County Historical Society. Pennsylvania Farm Bureau | www.pfb.com 5 Positively Pennsylvania | County Connect

Great lodging, including at Harrington House B&B and the Hotel Fauchère/Relais & Chateaux. Columns Museum with its most famous relic: the blood-stained flag that cushioned President Lincoln’s head moments after he was assassinated. MILFORD, PA Grey Towers National Historic Site, ancestral home of Gifford Pinchot, America’s “first forester”; house and gardens open for tours. The working 19th century wooden grist mill at the Upper Mill/Old Lumberyard complex, with boutiques, restaurants and antiques.

Great restaurants throughout historic Milford, including Apple Valley, Jorgenson’s at the Dimmick, The Waterwheel, The Laurel Villa and more. Exquisite 19th c. architecture, including by Vaux, LaFarge, Hunt and Olmsted. 75% of Milford is a national historic district. Speciality food and gift shops, fine home furnishings, art galleries and a year-round schedule of festivals and activities. Milford is the north gate to the 70,000-acre Delaware Water Gap National Park, with waterfalls, canoeing and tubing, and miles of hiking and biking trails. www.milfordpa.us The Birthplace of the American Conservation Movement Pennsylvania Farm Bureau | www.pfb.com 7

Straddling the Pennsylvania-New Jersey border along 40 miles of the Delaware River, the Delaware Water Gap National Recreation Area is an international draw for outdoors enthusiasts. About 5 million people a year visit the nearly 70,000-acre protected area to hike, swim, boat, fish, camp, view wildlife, take in breathtaking views and more. And in addition to showcasing natural beauty and amazing views, the area is also home to many historically and culturally significant sites. Delaware Water Gap What: Protected recreation area managed by the National Park Service Where: Pike, Monroe and Northampton counties in Pennsylvania; Sussex and Warren counties in New Jersey Learn more: www.nps.gov/dewa/index.htm Come Views , Stay for the History for the Photo Illustration by Holly Cohick

MARIE ZIMMERMANN FARM Historic farm once home to artist Marie Zimmermann. COLD SPRING FARM Springhouse A surviving example of a typical springhouse on early farms in the area. DINGMANS FALLS Two waterfalls are visible from an easy-to-access trail. POCONO ENVIRONMENTAL EDUCATION CENTER Connector point for an extensive trail system. Pictured is the Tumbling Waters Trail. BRODHEAD FARM Historic homestead of one of the earliest families to settle the area. RAYMONDSKILL FALLS Trio of cascading waterfalls with a combined height of 150 feet, the state’s tallest. CALLAHAN (JACOB HELM) HOUSE This early 19th century house is believed to have been a stop on the Underground Railroad. CAPT. JACOB SHOEMAKER HOUSE This 1810 stone house was home to the Shoemaker family, prominent settlers in the area. GAP OVERLOOKS See the Delaware River cut through mountain ridges from three scenic overlooks on the Pennsylvania side: Resort Point (pictured), Point of Gap and Arrow Island. GEORGE W. CHILDS PARK This former state park is home to several waterfalls, a picnic area and hiking trails. SMITHFIELD BEACH This area offers opportunities for swimming, picnicking and boating. MCDADE RECREATIONAL TRAIL This 32-mile hiking, biking and cross- country skiing trail spans almost the entire length of the recreation area on the Pennsylvania side. METZ ICE PLANT This 19th century complex, also known as the Jacob Klaer Gristmill and Milford Ice and Refrigeration Company offers a look at how ice was manufactured prior to the rise of the home refrigerator. Arrow Island Overlook Resort Point Overlook MILFORD STROUDSBURG Point of Gap Overlook Pennsylvania Farm Bureau | www.pfb.com 9

Michael, left, and Cliff Lindgren toast with their sweet potato pale ale. In the background is Lindgren Craft Brewery’s tank system. It’s been just a few months since Cliff and Michael Lindgren released their first batch of farm-brewed beer for sale to local bars. But that isn’t stopping the father and son team from stepping outside the box. Rather than play it safe by launching with a line-up of tried- and-true flagship brews, their fledgling brewery is already dabbling in unique projects that range from veering slightly off the beaten path to resurrecting a 19th century relic. Their pale ale, It’s Beautiful and So Are You, is made unique by the addition of roasted sweet potatoes, which results in a smooth and slightly sweet brew that’s safe for people who can’t tolerate gluten. For their India pale ale, I Love Mary-Jane (named for Michael’s mother), the duo created their own local style, with hops added at different points in the brewing process for a tropical, floral taste. The previously alluded to Clarks Ferry Swankey follows a recipe that German immigrants brought to Pennsylvania in the 1800s. With the help of a beer historian and local historical societies, the Lindgrens researched the right mix of ingredients, which include some unique additions like wheat bran, star anise and molasses. “Our tag line is ‘adventurously brewed’ and we like to say we’re using the science of brewing and the art of customer experience,” Michael Lindgren said. “By using the knowledge we have of the science of brewing, we’re able to do those unique things where we’re pushing the envelope but we know it will yield good results because of the science behind it.” The business, Lindgren Craft Brewery, is brand new and just establishing its foothold in the local beer scene. But it’s been a long time in the making. The story starts in 1990 when Cliff Lindgren, an electrical engineer and former Navy pilot who grew up in the New York City area, bought a former dairy farm near Duncannon, Perry County. “I made the mistake when I was a kid growing up of saying I want to be a farmer,” he joked. “Good example of be careful what you ask for.” Michael was born two years later and over the next decade, the family, Farm Bureau members, began Farmers push the envelope with community-focused craft brewery. Story and photos by Liam Migdail ‘Adventurously Brewed ’ Perry County 10 Positively Pennsylvania | May/June 2019

Michael Lindgren kegs a finished batch of beer. Lindgren Craft Brewery is located on the family’s Perry County turkey farm. to raise turkeys part time as Cliff continued to work as an engineer. Today, the farm has expanded to four barns and raises 50,000 to 75,000 turkeys per year. Cliff home brewed as a hobby, which piqued Michael’s interest in beer. But it was a tour of Yuengling’s Pottsville brewery when Michael was in college that gave him what he’s dubbed “shiny tank syndrome.” Dead set on brewing, he dropped out of college to work his way up in the beer world, starting as a server at Appalachian Brewing Company near Harrisburg. He soon moved up the ladder and got involved in the brewing process. After returning to Penn State for a degree in agribusiness, he and Cliff began talking more seriously about their longtime dream of owning a business together and saw an opportunity in their shared love of brewing. They began spending a lot of time at nearby River Bend Hop Farm and Brewery asking a lot of questions. “Finally, one of them says: ‘Go out and do it already,’” Cliff Lindgren said. “We looked at each other and said: ‘Why don’t we?’” They converted an old milking parlor into a small brewery and brought a veteran brewer Michael had worked with at Appalachian, Jason Simmons, on board as head brewer. With the current set up, the brewery can produce one, two- barrel batch of beer at a time. The beer is sold on tap at two nearby restaurants: Sorrento’s Bar & Lounge in Duncannon and Mastracchio’s Restaurant & Lounge in Newport. But this is just the beginning and the Lindgrens have big plans for the future. They’d like to expand production and are looking into locations for a tasting room. In the meantime, they’ve been making regular appearances at beer festivals to get the word out about their brews. The Lindgrens says that, as farmers, they bring a unique perspective to their beer. “Using local ingredients and trying to connect with the community is really important to us,” Michael Lindgren said. Their coffee stout uses coffee beans from a local roaster, Shermans Valley Coffee Company. The Clarks Ferry Swankey will be sold exclusively at a local farm market to benefit an effort to restore the Clarks Ferry Tavern, the area’s oldest building. They’re looking into using local maple syrup and honey and have been talking with other farmers Lindgren Craft Brewery What: On-farm brewery with a local focus Who: Michael and Cliff Lindgren Where: Duncannon, Perry County Learn more: www.lindgrenbrewery.com Pennsylvania Farm Bureau | www.pfb.com 11

Lindgren Craft Brewery is located in a converted former milking parlor on the family’s Perry County farm. locally who are interested in growing grain for the Lindgrens to malt for their beer. “We have half a notebook full of ideas,” Cliff Lindgren said. Being a part of a strong and close community are among the reasons the Lindgrens say they’re happy to be farmers. As they’ve gotten involved in brewing, they’ve found the same to be true of the beer community. “You find out it’s a very small community and you keep running into the same people again,” Cliff Lindgren said. “It’s really cool,” Michael Lindgren added, “because everybody’s helping everybody.” ABBOTTSTOWN BENDERSVILLE CARLISLE ELIZABETHTOWN HALIFAX 800-222-3373 WWW.MESSICKS.COM DELUXE GRAND CAB - SOO COMFY! With a wide, spacious cab and deluxe suspension seat come standard. You can also customize your operating position with the standard tilt steering and the seat position adjustment with swivel features. INDUSTRY-LEADING HST TRANSMISSION - Kubota’s easy-to-use HST Plus transmission provides better control and increased productivity. INDUSTRY-LEADING PERFORMANCE - • Kubota Diesel Engine, 37 Gross HP † • 3-point hitch lift capacity 3,748 lbs (at lower link end) • Loader lift capacity 1,715 lbs (with LA805 loader, at pivot pin) • Front loader maximum lift height 105.0 inches (with LA805 loader, at pivot pin) • Total hydraulic flow 12.8 gpm • Best-in-class quality, durability and reliability with the Kubota built powertrain, metal hood and fenders, and cast-iron axles. L3560 LIMITED L3560 LIMITED THINK A CAB IS OVER YOUR BUDGET? THINK A CAB IS OVER YOUR BUDGET? THINK AGAIN. THINK AGAIN. * $0 Down, 0% A.P.R. financing for up to 60 months on purchases of select new Kubota BX, B, L, MX and M, MH(M7), RB, DMC, DM, RA and TE Series equipment from participating dealers’ in-stock inventory is available to qualified purchasers through Kubota Credit Corporation, U.S.A.; subject to credit approval. Some exceptions apply. Example: 60 monthly payments of $16.67 per $1,000 financed. Offer expires 6/30/19. See us or go to KubotaUSA.com for more information.†For complete warranty, safety and product information, consult your local Kubota dealer and the product operator’s manual. Power (HP/KW) and other specifications are based on various standards or recommended practices. $ 0 DOWN, FOR 60 MONTHS * 0 % A.P.R FINANCING 12 Positively Pennsylvania | May/June 2019

May 17-19 | Clarion County Clarion BBQ Festival Enjoy barbecue and treats from the best regional vendors, shop for barbecue supplies and products and see chainsaw woodcarvers demonstrating their craft and auctioning off their work. This charitable event raises money for the Clarion Hospital Cancer Center and Clarion University Tippin Scholarship Funds. facebook.com/clarionbbqfest May 24 - 25 | Indiana County Westsylvania Jazz and Blues Festival Experience jazz and blues acts while taking in the small-town charm of downtown Indiana during this free festival. On tap are a varied lineup of musicians ranging from internationally known musicians to regional acts to students. westsylvaniajazzandblues.org May 30 - June 2 | Chester County Brandywine Strawberry Festival Celebrate the start of strawberry season at this four-day festival on the grounds of Brandywine Hospital in Coatesville. There are rides and games, fireworks, live entertainment, food, crafts and, of course, the annual strawberry kid contest. brandywinestrawberryfestival.com June 8 | Berks County Taste of Kutztown Sample offerings from a few dozen local wineries and breweries and try dishes from area food vendors and this outdoor festival. There will also be opportunities to shop for locally made products with a variety of vendors. Ticket proceeds support the Kutztown Rotary’s local and international charitable efforts. tasteofkutztown.com BIG SAVINGS for PFB members at Hersheypark ® this summer! © 2019 Hershey Entertainment & Resorts Company. All words, designs, and phrases appearing in bold, italics, and/or with the symbol ®, SM, or TM are trademarks owned or used by Hershey Entertainment & Resorts Company under license or with permission. All rights reserved. 19SA32568 Get all the details at www.pfb.com/hersheypark A family of 4 can save nearly $95 in just one visit - enough to cover average annual PFB dues of $75 and keep $20 worth of savings in your pocket! PLUS! The DR STUMP GRINDER ® uses carbide-tipped cutting teeth (taking 360 “bites” per second) to reduce any teeth (taking 360 “bites” per second) to reduce any stump to a pile of wood-chips. Grinds stumps stump to a pile of wood-chips. Grinds stumps below ground level so they are gone forever!below ground level so they are gone forever! FASTER, SAFER AND EASIER than digging, burning, or using chemicals. NEW, MORE POWERFUL and lower- priced models. NOW TOWABLE with your riding mower or ATV. PLUS! uses carbide-tipped cutting 1A089X © 2019 Self-Propelled Model Available! DRstumpgrinder.com .com .com .com 888-206-3684 Go Online or Call for FREE Info Kit!all for FREE Info Kit!all for FREE Info Kit!all for FREE Info Kit!all for FREE Info Kit!all for FREE Info Kit!all for FREE Info Kit!all for FREE Info Kit!all for FREE Info Kit!all for FREE Info Kit!all for FREE Info Kit! TOLL FREE Go Online or C Go Online or C Go Online or C Go Online or C Go Online or C Go Online or C DRstumpgrinder Go Online or C Go Online or C Go Online or C Go Online or C DRstumpgrinder DRstumpgrinder Grind Away ANY Size Stump FAST! Some Limitations Apply 6 MONTH TRIAL FREE SHIPPING Pennsylvania Farm Bureau | www.pfb.com 13 A look at food and agriculture fun happenings around Pennsylvania. Find more events: www.visitpa.com Positively Pennsylvania | Happenings

Couple grows new passion on Beaver County farm. Story and photos by Laura Zoeller Ron Stidmon had a successful career as an executive coach in Manhattan when the Twin Towers fell on Sept. 11, 2001. But after the terror attacks on his city, he didn’t have the same desire to be in New York and began to look for an alternative plan. He found it and, in 2003, purchased a small farm near Enon Valley, a small community just less than an hour northwest of Pittsburgh. “At the time, it was an herb farm that had been run organically,” said Stidmon, a Pennsylvania Farm Bureau member. “The previous owners grew medicinal herbs, offered classes on using them, and had the biggest collection of scented geraniums in the country.” Ron’s wife, Rosemary, stayed behind in New York while waiting to transfer her job to Pittsburgh. She joined Ron on the farm in 2009. Meanwhile, several changes occurred. “My intention when buying this place was for it to be a hobby farm, or a gentleman’s farm,” Ron Stidmon said. “But it quickly became clear how expensive farming can be.” So Stidmon started marketing tomatoes at a friend’s vegetable stand. He was growing 30 to 40 varieties but was selling very few. “I had beautiful varieties of purple tomatoes, yellow tomatoes— heirlooms, you know?” he said. “But customers kept asking me why I had no basic, plain old, red tomatoes. I knew then that I was in the wrong business.” So he decided to cultivate garlic. He had inherited two varieties with the farm and found it interesting that people didn’t realize that different types existed. He began attending garlic festivals in 2006 to find more interesting cultivars. “As with apples, potatoes, tomatoes, and everything else, there is a reason, a purpose, and a taste individual to each variety,” he said. “We have planted as many as 52 varieties in a given year.” “Garlic bulbs have, on average, seven to twelve cloves,” Rosemary Stidmon added. “The cloves are separated and planted, and each will become its own head of garlic. I find it fascinating that you can buy a head of garlic for a few dollars, have some to eat, and can plant the rest and have such a return on your investment.” Garlic is planted in early November and spends the winter in the ground. It begins to grow in the spring, and without much variation, it is ready to be harvested in July, when 75 percent of the plant’s leaves are brown. Bulbs need to be laid on racks or hung from the ceiling to dry for up to two weeks. Each variety is handled separately beginning with planting and continuing with harvesting, curing and cleaning. “Air movement is the key in the drying rooms,” Ron Stidmon said, pointing to large fans. “As our business grew, I realized that much of the equipment we needed to really make this efficient wasn’t Enon Valley Garlic What: Farm specializing in garlic varieties and other crops Where: Enon Valley, Beaver County Who: Ron and Rosemary Stidmon Learn more: www.enonvalleygarlic.com Harvested garlic dries on racks. Going Garlic with Rosemary and Ron Stidmon pose with drying garlic from their farm. Rows of garlic, ready to be harvested. 14 Positively Pennsylvania | May/June 2019

available here in the United States.” Eight years ago, Ron traveled to China, the world’s largest producer of garlic, to secure that equipment. “Most of the cost of getting the equipment came in the form of shipping charges, so I packed my container full,” he laughed. “One of my best purchases was this wrapper remover.” That machine removes the papery skin from the dried garlic. The “good” garlic comes out the bottom, and the seconds, or imperfect pieces, travel through a hose to a separate bag so they can be saved to make a variety of products. This way, the Stidmons maximize the use of their harvest. “We make a garlic salve that helps heal mosquito bites, cold sores, acne, and plantar warts,” Rosemary Stidmon said. “And because cooking garlic destroys many of the compounds that make garlic so valuable to our health, we offer more than twenty edible garlic products as well, all of which use raw garlic.” “There are many health and medicinal benefits to garlic if consumed properly,” Ron Stidmon added. “It has lots of curative properties. While much of our knowledge is anecdotal, there is also a lot of science to back it up. For example, studies have shown it to be a powerful anti-oxidant and immune system booster as well as a powerful curative for circulatory and lung ailments.” For years, the Stidmons sold their garlic at farmers markets and through an online store, which allowed them to reach customers around the country and even overseas. But as they look to retire—sort of—from the hustle and bustle of running a farm retail business, they’ve shifted in a different direction. The Stidmons are now working on making their farm into an educational, ‘agritourism’ experience, where visitors can stay on the farm and experience firsthand how food is produced. They still grow some garlic—as Ron Stidmon puts it, quitting is tough once you’re used to having garlic fresh from the farm— but are focusing on a variety of other crops too. Even before shifting away from the retail garlic business, the farm also produced eggs, Asian pears, chestnuts, hazelnuts, apples, asparagus, berries, herbs, mint, grapes, and more. “We believe we should eat what we grow, and we grow a lot of what we eat,” Ron Stidmon said. “But it would be a challenge for the two of us to do all of this alone, so we do have some help.” Not ones to go the traditional route, the Stidmons also have an unorthodox way of receiving help. When Ron first bought the farm, he still had a good bit of traveling to do, so he purchased two houses, knowing that whoever was minding the farm while he was away would need somewhere to stay. Now, he owns several houses, and families live in the houses for free in exchange for helping on the farm. “It has worked out very well,” Ron Stidmon said. “Most folks have been here for years. We’ve watched their kids grow up. Each harvest season, we get together for garlic tastings. This is necessary because the same variety of garlic can vary in spiciness and flavor from year to year depending on soil conditions and weather. We sit down and taste the varieties, so we know how to market that year’s crop.” Garlic Varieties Garlic is classified in several sub- categories. It is either hardneck or softneck, and can be spicy or sweet. Spiciness is classified as either mild, medium, or spicy. Here are a few examples the Stidmons produce on their farm. Bogatyr A hardneck variety with a big marbled purple stripe and fiery and robust stem. With a bold and interesting flavor, it holds up well in cooking. German White A vigorous-growing porcelain hardneck that is easy to grow. Large bulbs with large, flavorful and long-storing cloves. Flavor is strong when raw but mellows when cooked. Korean Red Asiatic, big-bulbed hardneck variety and one of the first hardnecks to harvest. Flavor is hot, rich garlic that is replaced with a smooth, warm aftertaste. French Red An artichoke softneck garlic with clove skins that are light brown with reddish-brown stripes on top half and a burnt brown on the base. Symphony A softneck variety that produces larger heads with 10 to 12 large tangy cloves. Maturing early, this may be the first garlic you harvest each year and it has a long storage life. Elephant Garlic This softneck has the largest bulbs and cloves and is the mildest ‘garlic’ (actually it’s an allium in the leek family). Sometimes referred to as “garlic for people who don’t like garlic,” it’s perfect for stews and garlic mashed potatoes and can be served raw in salads. Beaver County Pennsylvania Farm Bureau | www.pfb.com 15

Garlic is often the unsung hero of dishes, adding flavor and spice without taking over. But it plays just as well in the spotlight. Here are a few garlic- forward recipes to give your taste buds a wild ride—just be sure to have a few breath mints on hand. INGREDIENTS 2 large sweet potatoes 4 cloves garlic, minced 2 tablespoons canola oil (or another neutral, high-heat oil) 2 tablespoons grated Parmesan cheese 2 teaspoons coarse salt Fresh ground black pepper to taste DIRECTIONS Preheat oven to 375 degrees. Peel sweet potatoes, cut into ¼-inch slices lengthwise and then cut slices lengthwise into ¼-inch strips. Toss sweet potato strips in oil, minced garlic, salt and pepper and arrange in a single layer on a large baking sheet. Roast in oven until ‘fries’ are crispy but not burnt on the outside and creamy inside, about 45 minutes. For an air fryer, roast in batches at 375 degrees for about 25-30 minutes. After baking, toss with Parmesan and additional salt and pepper if desired. Garlic-Parmesan Sweet Potato ‘Fries’ 16 Positively Pennsylvania | May/June 2019 Positively Pennsylvania | Fresh From the Farm

INGREDIENTS 1 flank steak, about 1 ½ pounds Garlic Marinade 4 cloves garlic Juice from one lime ¼ cup canola oil 2 tablespoons soy sauce 1 tablespoon brown sugar ¼ teaspoon red pepper flakes 1/8 teaspoon ground black pepper Chimichurri 3 cloves garlic, peeled ½ cup packed fresh parsley leaves ½ cup packed fresh cilantro leaves 2 tablespoons fresh oregano leaves ¼ teaspoon red pepper flakes 3 tablespoons red wine vinegar ½ cup extra virgin olive oil Ground black pepper Salt DIRECTIONS To make the chimichurri: Pulse garlic cloves, parsley, cilantro, oregano and red pepper flakes in a food processor or blender until finely minced. Add vinegar and pulse several times mix. Continue to pulse while slowly pouring in olive oil. And season to taste with salt and pepper. Transfer to a non- reactive bowl or container, cover and refrigerate for at least four hours, preferably overnight. Make the marinade by combining all ingredients in a blender. Wash steak, pat dry and marinate in a plastic zipper bag for at least four hours in the refrigerator, preferably overnight. About 45 minutes before grilling, remove steak from marinade, pat dry and leave out to bring to room temperature. Preheat grill on medium-high. Grill steak over direct heat for four minutes on each side, or until internal temperature reaches about 135 degrees (for medium rare). Tent with foil and let stand for 15 minutes before slicing. Slice across the grain and serve with chimichurri. Chimichurri Sauce

Butler County dairy’s commitment to area farms helps it succeed through difficult times. Story and photos by Martin Kinnunen Mention the name of a dairy farm around Butler County and Jim Marburger can tell you about the family that runs it. “Do you know the Thiele farm in Cabot?” a visitor asked during a recent tour of Marburger Farm Dairy near Evans City. Without missing a beat, Marburger, the dairy’s president, explained that the Thiele farm—one of the local dairy farms that supplies his operation—is run by Ed and Lorraine and their twin sons, William and James. “Nice boys. Nice family. And they’re no-till farmers,” Marburger, a Farm Bureau member noted, adding that the twins sometimes stop by the dairy to pick up iced tea and other products. Despite challenges that have hit the industry in recent years, Marburger dairy has been able to grow and thrive. The company processes, bottles and sells milk from its own farm and others in the area and also produces a wide range of dairy products, such as butter, ice cream, cheese and more. One of its keys to success has been developing strong ties with local dairy farms and to let everyone know that Marburger supports family-owned farms in western Pennsylvania. Once a month, a local farm is featured on the Marburger Facebook page. At restaurants and other locations, “local is better” fliers featuring those family farms are posted. Marburger employees attend various events, such as the spring Pittsburgh Home and Garden Show in downtown Pittsburgh, to talk about the benefits of buying local. Schools and other organizations drop by to see how local milk is processed and packaged for shipment. “We are very fortunate to be shipping to Marburger,” said William Thiele. The family, Farm Bureau members, are continuing a family farming legacy that dates back to 1868. William’s father, Edward, noted that Jim Marburger possesses a unique perspective and understands issues and concerns from the farmers’ point of view. “Jim is a farmer himself. We can talk — farmer to farmer,” he said. “If we’re talking about weather conditions or low prices, Jim gets it.” In addition to its milk processing plant, the Marburger dairy is also home to a working farm with a herd of Holsteins. Half of them are owned by Marburger. Marburger has stepped up to the plate to help in other ways. About a year ago, when a major dairy processor was cutting ties with more than 100 dairy farms in eight states, including Pennsylvania, Marburger picked up the milk procurement contracts for two farms in Mercer and Crawford counties, enabling those farms to stay in business. At the time, Marburger Farm Dairy explained in a statement, “We not only care about where our milk comes from, but we also care about the small family farms that fill our label every day.” The dairy has a proud history. It started when George Marburger Sr. purchased 100 acres of land in Evans City in the early 1800, shortly after he emigrated from Germany. In 1923, his son, Adam, who had previously maintained the area raising draft horses, converted the farm to a dairy processing facility. Just over ten years later, Adam and his wife Georgia bought a small dairy. Milk Milking Local Ties Top: Brothers William and James Thiele operate Thiele Dairy Farm along with their parents Ed and Lorraine. The farm is among those that supply Marburger Farm Dairy. Bottom: Marburger Farm Dairy still distributes milk through home delivery, something that’s becoming less and less common. The iconic giant milk carton at Marburger Farm Dairy’s Evans City plant. It’s estimated the carton could hold 4,000 gallons of milk. Butler County 18 Positively Pennsylvania | May/June 2019

was shipped to Pittsburgh via the Harmony Line streetcars. In 1938, Jim Marburger’s grandfather, A.C. Marburger, purchased a local dairy company after it went bankrupt and changed the name to Marburger Farm Dairy. Today, Jim Marburger, along with his children, Craig and Carrie Marburger Robb, are proprietors of the dairy. The company employs 130 workers and sources milk from about 70 farms in western Pennsylvania. Like farming, operating a dairy is not a 9-to-5 job, said Craig Marburger, the dairy’s vice president. “There’s a different challenge every day,” he said. The dairy processes more than 100,000 gallons of milk a week, as well as 20,000 gallons of iced teas. The product list includes the dairy’s world-famous buttermilk, various juices, yogurt, ice cream mix, and dairy byproducts. The operation has expanded over the years and Jim Marburger said the dairy is fortunate that its always had ample room to do so. Many Pennsylvania dairies, especially those in urban areas, were landlocked and forced to close because they could not grow. Marburger remains one of a small handful of dairies that still provides home-delivery service locally. About 1,000 home deliveries are made each week and more than 2,500 schools, hospitals, restaurants and other businesses are served as well. Jim Marburger shows a model train car advertising Marburger Farm Dairy’s world-famous buttermilk. In 2017, Marburger Farm Dairy’s gourmet buttermilk took first place in the dairy product competition at the World Dairy Expo in Wisconsin. This spring, it earned top prize in its category at the Los Angeles International Dairy Competition. Time to build a bigger trophy case. “We are famous for our excellent buttermilk,” Jim Marburger, dairy president, said proudly. Marburger’s buttermilk is produced and shipped from the dairy’s plant near Evans City to local retailers and stores across the eastern U.S. and beyond. The product can be found as far as Florida, Oklahoma, New Mexico and Texas. Most buttermilk today is not the buttermilk your grandmother or great-grandmother made. In her day, buttermilk was the thin, non-fat but rich tasting liquid left in a churn after making butter at home. Nowadays, buttermilk is produced by adding healthy bacteria to pasteurized milk. Processed this way, the product is usually labeled “cultured buttermilk .” Marburger buttermilk is famous for its rich taste—it’s made with whole milk—and visible flakes of butter. The exact recipe is a closely held secret but Marburger uses a process called “vat pasteurization” to produce the award-winning beverage. “That’s about all we’re going to say about it,” said Craig Marburger, vice president, when asked to share more details about the recipe. Buttermilk has a tangy flavor. It contains essential nutrients such as calcium, as well as living micro-organisms that eliminate bad bacteria in the gut and boost the immune system. A glass of buttermilk neutralizes gastric acids and can provide relief from stomach pain. Try using the buttermilk to make fluffier pancakes or add it to ranch dressing. The tangy flavor will complement the greens. For years, customers have agreed. And now, so do the judges. Marburger Farm Dairy What: Dairy processor that bottles milk and produces other dairy products Who: The Marburger family Where: Evans City, Butler County Learn more: www.marburgerdairy.com World Famous Buttermilk Pennsylvania Farm Bureau | www.pfb.com 19

Somerset County horse show raises money to help bring people comfort in their final days. Story and photos by Laura Zoeller The ringmaster calls for the participants of Class 39, Hunter under the Saddle, to enter the ring. Several horse and rider pairs trot over to the entrance and begin to walk in a circle inside the arena. Following the speed and direction commands of the ringmaster, the riders maneuver the horses around until time is called and a winner is announced. For the better part of a day and a half at the Greater Johnstown Saddle Club grounds in Somerset County, various events of this type are repeated. Horses and riders from Western Pennsylvania, as well as a few neighboring states, perform various tasks, demonstrating their ability to control and direct their horses. The winners receive monetary prizes, while simultaneously generating money for the Windber Hospice—a non-profit center that offers end-of-life care—through their entrance fees. Founded 17 years ago, the Windber Horse Show has raised more than $250,000 for the hospice center. In addition to entrance fees, the event raises money through sponsorships from numerous businesses and individuals, a large basket raffle and food sales during the event. “The first year we did the horse show, we were actually just trying to raise money for a friend’s family,” said Shirley Beynon, of Golden Star Horse Farm, one of the founders of the event. “We had a fun show to raise money to help the family be near to the hospital while their family member was ill.” That year, they raised about $2,500, so the organizers decided to plan a second show and find another recipient for the donation. They chose the Windber Hospice because it is the only not-for-profit hospice center within ninety miles. In addition, people at Golden Star had first- hand knowledge of how caring and dedicated the staff and volunteers are, due to having utilized the services offered for their own family members. “My mom was in hospice,” Beynon continued. “And unless you’ve been through it, you can’t understand how hard it can be to care for someone 24 hours a day. My mom wanted to come home, and my sister and brother left work to help care for her, too. It was hard, but hospice helped us.” Denny Hutchison—the show chairman and president of the Somerset County Farm Bureau, a sponsor of the event—said there is no place quite like Windber Hospice when dealing with an ill loved one. “People tell me all the time how much they love Windber Hospice,” Hutchison said. “They have said that the volunteers give families the opportunity to be families and not just pill counters. It is a great feeling to know that our efforts help provide that to others.” In the past, the proceeds from the horse show have funded projects as varied as new television sets for rooms, lift chairs, desks for volunteers and staff, and Shirley Beynon, Don Smith, and Denny Hutchison, founders and longtime volunteers, pose under the pavilion at the Windber Hospice Horse Show. Supporting ‘ Big Hearts ’ CHOSEN LancasterFarmingLocator.com • 717-721-4449 ~ Browse ~ Compare ~ Save ... From Anywhere Your Online Equipment & Auction Finder! Powered by Take advantage of your PA Farm Bureau membership discount today and subscribe! 20 Positively Pennsylvania | May/June 2019

Somerset County new beds. The hospice requests the money as needed, and the horse show committee ensures that the projects are geared towards patient care before dispersing funds. Due in large part to the proceeds from this horse show, the Windber Hospice is able to provide a couple of unique services to its patients. David Zindash offers gentle massage to patients who can benefit from it, and Rachel Allen plays the harp and sings for them, often as they are passing away. Family members are grateful for the various services the volunteers provide, remarking how compassionate, caring and loving they are. Jess Klosky, the center’s coordinator of volunteer services, said that on any given day, 80 patients may receive services. In addition to receiving care from nurses and aides, each patient is assigned a volunteer who spends time with them at least once a week. The volunteers read scripture, have conversations, or just sit with the patient while the family gets groceries or goes to the doctor themselves. They may also do laundry, get the mail, feed pets, and talk with the family as well as the patient. “This is a great group of people who give a lot of hours of their time,” Klosky said. “They have big hearts.” Many of these same volunteers show up at the horse show every year to run the registration table, cook food, run things back and forth between booths, clean up, and whatever else is needed, Hutchison said. Cindy Muir, a horse show volunteer, comes to help because of her own experience with the center. “I lost my sister,” she said. “And I don’t know how we’d have gotten through without Windber Hospice. They were just so kind to my family.” A participant wears formal attire to ride in one of the events at the Windber Hospice Horse Show. Mounted riders wait with their horses in the coolness of the tree line. Participants wait for the announcement of the winner of their event. Windber Hospice Horse Show What: Horse show benefiting a non-profit hospice facility Where: Greater Johnstown Saddle Club, Windber, Somerset County 2019 Date: July 21 More information and rider registration: Contact Denny Hutchison, 814.467.0242, or Kathy Moss, 814.525.2528. Pennsylvania Farm Bureau | www.pfb.com 21

Tomato Diseases Suann Leighow, Penn State Master Gardener As vegetable gardeners, we look forward to harvesting armfuls of produce throughout the growing season. Of these, tomatoes win the prize as the most popular vegetable grown in backyard gardens across America. Whether they grow tomatoes in pots, raised beds, or in a truck patch, gardeners need to be aware of tomato diseases. Disease can strike quickly and be difficult to diagnose. Organic matter will increase yield and reduce production problems. Tomatoes and related vegetables, such as potatoes, peppers, and eggplant should not be planted in the same area more than once in three years. Ideally, any cover crop or crop preceding tomatoes should be a member of the grass family, such as corn. There are other steps you can take to help prevent or minimize diseases. Purchase certified seed and look for cultivars resistant to common diseases. Maintain good air circulation around plants; don’t crowd them. Follow proper fertilization and irrigation methods Remove diseased plant material and dispose of it. Do not compost it. Early Blight Early blight is caused by the fungus Alternaria solani , which is present worldwide wherever tomatoes are grown. The fungus survives on infected debris in the soil, on seed and volunteer tomato plants, and other solanaceous hosts, such as Irish potato, eggplant, and black nightshade. Spores can spread to tomatoes in spring via wind or splashing rain. The fungus needs a wet surface to germinate and grow. Low leaves that drip with morning dew provide perfect conditions. The fungus is first observed on the plants as small, brown lesions, mostly on the older foliage. These spots enlarge and concentric rings in a bull’s-eye pattern are visible in the center of the diseased area. As the spots expand, tissue surrounding the spots may turn yellow. In most cases, damage will be limited to the lower third of the plant. If warm temperature and humidity occur at this time, much of the foliage is killed. Lesions on the stems are similar to those on leaves and sometimes girdle the plant if they occur near the soil line. On the fruits, lesions reach considerable size, usually involving nearly the entire fruit. At the first sign of early blight, prune off all leaves within 12 inches of the ground. Disinfect clippers in a solution of one part bleach to nine parts water. Do not remove more than 20 percent of the plant’s total leaf mass. Septoria Leaf Spot Septoria Leaf Spot is a destructive disease of tomato foliage, infecting the petioles and stems by the fungus Septoria lycopersici . The fruit is not affected. Infection usually occurs on the lower leaves, after plants begin to set fruit. Early symptoms are usually dark spots, eventually, the center of the spot becomes whitish to tan, sometimes with tiny, dark specks. Like early blight, Septoria leaf spot symptoms usually start on the oldest leaves. Spotted leaves die prematurely, resulting in early defoliation, fruit sunscald, and poor fruit flavor and color. Severely spotted leaves turn yellow, die, and fall off the plant. The fungus is most active when temperatures range from 68 to 77 degrees, the humidity is high, and rainfall or over-head irrigation wets the foliage. The fungus is not soil-borne, but can overwinter on residue from previous crops, decaying vegetation, and some wild hosts related to tomato. Bacterial Spot Bacterial Spot is an increasingly devastating tomato disease. Not only can the pathogen directly damage the fruit, severe foliar infection can lead to defoliation, reducing both the quality and quantity of the fruit. This may be due in part to the increasing frequency of severe weather events that favor disease development. Young bacterial spot foliar lesions can be difficult to distinguish from early blight. When managing bacterial spot and other bacterial diseases, it is important to keep in mind that bacteria readily multiply and spread under warm, wet conditions. Late Blight Caused by the fungus Phytophthora infestans, late blight is especially damaging during cool, wet weather. The fungus can affect all plant parts. Young leaf lesions are small and appear as dark, water- soaked spots. These leaf spots quickly enlarge, and a white mold will appear along the margins of the affected area on the lower surface of leaves. Complete defoliation can occur within 14 days from the first symptoms. Late blight destroys the leaves of the plants, cutting off their energy supply. Infected tomato fruits develop shiny, dark or olive- colored lesions, which may cover large areas. Fungal spores are spread between plants and gardens by rain and wind. A combination of daytime temperatures in the upper 70s with high humidity is ideal for infection. Infections have become increasing common in the Northeast. Never accept tomato seedlings that show suspicious leaf spots of any kind. 22 Positively Pennsylvania | May/June 2019 Positively Pennsylvania | Garden Guidance



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