I took a country drive for a visit to B&H Produce. This farm grows a variety of crops and raises poultry and bees. Beyond that, the couple has also cultivated close ties with other local farmers and is proud to say they have built a following during their years of farming. Brenda and Howard Piland are one of the most senior legacy vendors hosted at the Suffolk Farmers’ Market and are (currently) the only produce vendor that accepts S/FMNP and WIC vouchers.
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Tell me a fun fact about yourself or your business.
I used to work with Johnny Gibbs (of Gibbs Produce) during my time with the Virginia Highway Department. How long have you been in business? I’ve been farming all my life – my grandma and grandpa raised hogs down the street from my farm. B&H Produce has been active since 2009/2010. Describe an average day for you. Busy! It’s always something to do. I’m planting every day. I take care of my crops and animals plus my cousin’s farm. I used to have about 140 birds – now they’re down to 37 hens, 2 roosters, and 2 turkeys all because of predators. We have two fields on Matoaka Rd and a small one-or-two-acre property there yonder on Joshua Lane. I have to stock the farm’s market stand each day and make sure all of that is still good. I travel to my friend’s farms to help with loading. Monday is supposed to be my day off. Tuesdays I prep for Wednesdays. Wednesdays I keep very busy – I’m at the Chesapeake Health Department market from 9am to 1pm. I participate in the market at the Bennett’s Creek Embroidery market on Thursdays from 3:30-6pm. Fridays I prep for Saturdays and do catch-up. The Suffolk Farmers’ Market happens each Saturday 9am-1pm. Mondays, Tuesdays, and Fridays are the busiest days for our farm stand. You call the farm “B&H” after the names of you and your wife Brenda. Describe how your family has impacted your career as a farmer. Is the farm multi-generational? I help my cousin Andy with his plant nursery next-door (Wright Farms). My brother-in-law helps out at markets. The youngest do what they want to do, they probably won’t continue farming. They tell me, “PawPaw, it’s too much work.” My daughter and grand-daughters (“Doodlebug”) also come to some markets. When did you decide to become a farmer? How did you get started or inspired? Before 2009/2010, we had chicken houses in Southampton County for Perdue Chicken. Our biddies and hens laid about 21,000 eggs per day. The egg-laying season lasted 10 months out of the year; the other three months we cleaned the houses to get rid of detritus and larva remains. It was ten years of my life – I wish I never did it. Perdue shut down two out of our three chicken houses so we had to file for bankruptcy in 2008 and started over again in Suffolk. The produce farming supplemented our income from winter to spring until I settled on being a farmer full-time. I’ve done other things too; I was a logging trucker for a while and worked for the state. What is your favorite plant and animal you raise? Plants = I like them all. I used to do a lot of lettuces. My favorite type of animal is Americana chickens. What kinds of products do you have, by season? Are products available year-round? I like to keep my plants no-till and let the grass grow. I get a good amount of my stuff from other local farms; I’m close with Scott Farms in Franklin. Other items may come from South Carolina or Camden, NC. The leafy greens come in closer to the winter time. Summertime I get cantaloupe, watermelon, blueberries, and butterbeans. Where are your products sold? How long have you been at the Suffolk FM? I sell items at my house using the honor system. I mostly go to markets – the Chesapeake one, the one on Bennett’s Pasture Rd (at the Embroidery shop), and the Suffolk Farmers’ Market. We’ve been at Suffolk market since it was at the train museum (2005). I liked that place better! I think the parking was better there and it was easier to get in and out of. Any surplus vegetables or plants I swap with local farmers for their items. Tell me your oddest experience at a market or on the farm. Can’t think of anything. The dumbest thing I’ve done on the farm was hitting my hand with a pressure washer. What’s next for you? Seasonal produce or catches or shift in product availability? New store? Expansion (including online)? Post-retirement plans? If feed prices go down, I’ll get ducks again and offer duck eggs. Last year, three bags of feed were $36. Now it’s $70 for the same thing. I’ll have new plants the end of this year and next year. We should have the mums ready in October. We’ll have lettuce/greens in the winter. I’m also transplanting peppers and tomatoes to the greenhouse so we’ll hopefully still be able to offer them in December. The blueberries will be back next year – I had to replant all of them this year and the birds still got to them! I don’t like birds – they eat up everything in the fields and then we don’t have anything to pick. I have to put Christmas lights in the u-grab farm stand so people can see what they’re trying to buy. I also gotta fix the three-wheel tractor (since fixed since the day of the interview). I keep meaning to cut down those pine trees yonder. I brought the saplings home from FFA (Future Farmers of America) when I was a schoolkid and my dad planted them. We didn’t think they’d survive but they made it and now they’re blocking the way between the farms. I’m still learning that Instagram and need to get rid of the old B&H store Facebook page. I’m looking for someone to work the farm part-time for cash and carry pay, seniors preferred. Wright Farms, owned by my cousin next-door, is in its second year. It’ll have soybeans, corn, and fall cotton (October or November). If fuel prices were cheaper, I’d go to Amish Country in Pennsylvania. They sell big mums for $9.99 each and little mums for $3.50 which is practically giving them away! The Amish guy told me that all the prices were set by their elders which is why they’re so cheap. I’m 67 years old. I’ve been retired two years now and haven’t been able to stop farming. I’ll keep going until my doctor says I can’t no more. Do you permit people to visit your farm? When? Yes, our farm stand is open 24/7 for honor system purchases. How can potential customers reach you? My phone number is 757-335-5363 or email [email protected]. The farm’s address is 3701 Matoaka Rd. Contact me on my personal Facebook or Instagram accounts (Howard Piland). Why Suffolk? This land has been in family since my grandparents raised hogs here. There used to be eight family farms on Matoaka Rd and over yonder (around the countryside of Suffolk). Now there’s only two, including myself. I went to school in Suffolk and was part of the Future Farmers of America. |
Full Product List from B&H’s FarmVegetables/food:
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Tell me a fun fact about yourself or your business.
The moonshine jars by Peepaw’s (Willie Evans, the founder of the farm and Chris’s grandfather) shrine are filled with water. He used to fill them up with water and keep them by the register. When people asked about them or inquired about buying them, he would tell them that it was just water and he kept them as conversation starters. How long have you been in business? We’ve been growing produce for 25 years. The retail market began 20 years ago. We’re a small mom-and-pop shop, family-owned and ran. Describe an average day for you. It honestly depends on the weather. My dad and I run the farm operations and occasionally have a friend who helps run the farm stand. We restock the stand, pump water on the crops, prep the land for upcoming or future crops, and maintain the gardens. It’s a long day! When did you decide to become a farmer? How did you get started or inspired? Evans Farms first began in the 1930s with my Peepaw selling watermelons and cantaloupes out of the back of his truck. I’m a third-generation farmer. I got involved to help my dad and Peepaw. My inspiration is to help people appreciate the quality of local produce. Good, healthy food keeps people happy and keeps the community happy. What is your favorite plant/food you raise? Tomatoes! I use them to make “hangover tomato sandwiches”. They’re called that because our tomatoes are large enough to hang off the sides of the bread. What kinds of products do you have, by season? Are products available year-round? Our conventionally-grown farm products come from all-over Virginia and the Carolinas. They are available daily until January 1. Between January 1 and April 1, our stand is only open on weekends. A sample product list (grown or raised at Evans Farm unless stated below):
Where are your products sold? Does the farm-stand get a lot of traffic, being right next to 58? We sell at our farm stand direct to customers daily. Our shop gets a lot of local traffic but some customers come all the way from Richmond, Virginia Beach, or the Peninsula. They hear about us through word of mouth or social media – we have a very good reputation! People appreciate the price and quality of our stuff – once they come in, they quickly love the feel of our set-up. Customers use our products for themselves, sometimes sell the items roadside, or may use it for their businesses. An example of the latter is Route 58 Tacos, who uses the farm fresh tomatoes to make their salsas*. Our wholesale partners are: Bennett’s Creek Farmers Market, Farmer Franks, B&L Farm Market in Virginia Beach, on the Eastern Shore, Games Farmer’s Market in Newport News, Wood’s Orchard in Hampton, and Grayson and Emma’s Garden Spot in Courtland. We arrange transport of vegetables to Dean and Don’s Farmers Market in Newport News. It is a lot for my dad and I but it’s worth it to ensure people get fresh foods. We have a family friend who helps run the stand when needed. *This was told to me by the operator of Route 58 Tacos, not by Chris Evans. Describe some of your partnerships with other local companies, especially Oberweis and BC FM. We began selling Oberweis milks this year. They’re based out of Norfolk. Bennett’s Creek Farmers Market has a long history with my family. My Peepaw was a manager at Matthew’s Chicken Farm (located where Bridgeport is now) and worked for the group who owned the market before 1997. When I mentioned that to the Shirleys (who owned the FM until earlier this year) and asked if I could sell products there, they were so excited and agreed. They’re a very good customer! We deliver once a week to them on Fridays. What’s next for you? The goats are new to the farm. Our next batch of corn will be ready in two weeks (from the time of the interview). We’ll be planting next year’s strawberries soon. The peak season of u-pick strawberries is around Mother’s Day. We charge $2.50 per pound picked or pre-picked buckets are $16. Pumpkins, squash, and collards will be ready in the fall; we may offer u-pick fields of them next year. Do you permit people to visit your farm? When? Our farm stand is open 9am to 6pm Monday through Saturday. Sunday hours are 9am to 3pm. The address is 1901 Wilroy Rd. How can potential customers reach you? You can call anytime! The phone number 757-538-3672. You may pre-order produce over the phone by the can or by the bushel and pick up at the farm stand. I try to be very active on Facebook - questions or orders can be directed there over messenger. Why Suffolk? Our family has been in Suffolk forever! I was born and raised between Driver and the Bennett’s Creek area. My father was born on Shoulders Hill Rd. My great-grandma founded Bunny’s Family Restaurant, next to the farm. |
Meet Mickey & Ann’s Farmette35302 Seacock Chapel Road | Zuni, Virginia
For the first vendor edition of Farmer Fridays, Bert and I made the trip out to Mickey and Ann’s Farmette in Zuni, VA. This farming couple packs an assortment of livestock animals and produce plants on their eight-acre property. They have participated in the Suffolk Farmers’ Market for four years and can be found under the pavilion each Saturday from 9am to 1pm during market season.
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Tell me a fun fact about yourself or your business.
We make our own fruit wines – ex. strawberry and plum. The first kind we made was a white zinfandel. How long have you been in business? Since 2001. Describe an average day for you. Our daily chores are feeding the animals and working in the garden replanting items, weeding, and harvesting plants. Mondays are reserved for fishing and relaxing. On Tuesdays, we harvest and process 15 chickens (we restart the flock when all of them are gone). Wednesdays are for taking and packing delivery orders to go out on Thursday. On Fridays, we pick produce for the Saturday market. When did you decide to become a farmer? How did you get started or inspired? It’s a lifestyle choice, I (Ann) grew up on a dairy farm and got Mickey into it. He’s always liked to garden and stuff. We like to be self-sufficient though farming does get overwhelming sometimes. Where did you learn aquaponics*? Virginia State University in Petersburg is an invaluable resource. They always act as fantastic assistance for small farms like us. For our aquaponics system, water from the tilapia tanks is filtered through the “bio Barrel” which changes the ammonia to nitrates and nitrites and pumped to the greenhouse. The plants grow off of the and remove the nitrates and nitrites and clean water is returned to the tanks. *The system of providing nutrient-rich water from aquaculture habitats to hydroponic plants whose bacteria can convert ammonia in the water into nutritional nitrates. Can you tell me more about your aquaculture efforts in farming Nile Tilapia? What conditions do they live in/how do you take care of them and what are some challenges? Nile tilapia are native to the Middle East yet farmed all over the world. When cooked, the fish have a real nice, earthy flavor. They’re the hardiest of all tilapia and can withstand stressful conditions. Temperature control is the most important part of raising the fish; they do best in 80-82°F waters. If they get too cold, like under 50°F, the fish will die. We feed the tilapia Aquamax, a pelleted high-protein type of fish food, though they can eat algae (their natural food). Farming Nile tilapia takes extra steps – you must obtain a “have and hold” permit from the DIFG* to raise them and another permit to sell. The HACCP** certificate is needed in order to process the fish. *VA Department of Wildlife – formerly the VA Department of Inland Fisheries and Game **Hazard Analysis Critical Control Point – a system regulated by the FDA to ensure that aquaculture fish are safe for consumers. What is your favorite animal and plant you raise? Mickey – the sheep because they have personality. Ann – the cow because “he moans”. If I didn’t have Chocolate Mousse, I would also say the sheep. My favorite plants are the ones that grow! If I am limited to one, it would have to be corn. Everyone likes corn, right? Do you have a favorite or recommended way to cook the meats you sell? Charcoal grilling. We do that with nearly all our meats: chicken, duck, lamb, and turkey. What kinds of products do you have, by season? Are products available year-round? All of our products are chemical-free, non-GMO, and (non-certified) organic. The land animals are free-range. Examples of products:
Do you process your own meats or outsource? How about the sheep leather and hides? We process the poultry ourselves. The turkeys were the most work since they have to be plucked by hand. We drive the sheep to a USDA-inspected processing facility in Fauquier County (Northern Virginia) who provide us with different cuts to sell at market. The sheep hides are sent to a tannery for making hides (hair-on) for chair covers, throws, etc., and skins (hair-off) for making clothing. Where are your products sold? We sell at the Suffolk Farmers’ Market on Saturdays from 9am to 1pm, online via email order, and at our farm. Customers are emailed a list of available items each week; we take their order, harvest the requested products, and deliver on Thursday. We deliver to Hampton Roads, Isle of Wight, and Southampton County. What’s next for you? We’re going to continue planting things in our high tunnel (think of an open air greenhouse). It’s a controlled environment that allows us to extend our growing season and protect the plants. Since we’ve had it, we’ve been able to grow tomatoes through December and greens through winter. We want to add on another aquaponics system so that we may grow greens year-round. We’ll plant new crops periodically – we look at what everyone else sell and find what they don’t have. It’s a chance to expand our horizons as farmers and the customer to try new foods. It’s worked out well in the past with tomatillo and okra plants. We will be cutting back on the tilapia in the future. We’re also stopping our turkey operations because they require too much work for just the two of us. When the apples are ripe, we will be making apple cider and apple wine. Home-brewed beer is a rainy day project for Mickey. Do you permit people to visit your farm? When? We’re always open to having folks come out to visit. You can call or text 757-334-0910 or email [email protected] to let us know you’re coming. How can potential customers reach you? We have a website: https://mickeyandannsfarmette.com/ where you can learn more about us and our farming practices. Our email is [email protected]. You can call or text 757-334-0910 or message our Facebook page. Our address is 35302 Seacock Chapel Rd (you know you’re in the right area when you pass the dragons and the historic bank). Why the Suffolk FM? We’ve been at the market for four years as a full-time vendor. We used to fill in for other cancellations and were successful each time. It’s a good spot and a good venue – we like the pavilion. Overall, the market has just worked out well. We have a loyal clientele and get new customers each week who return the next week. |
Tell me a fun fact about yourself or your business.
Some of our planters (not for blueberries) used to be containers for Tomahawk missiles. How long have you been in business? Have you farmed other plants or vegetables? My wife and I sold plants on Route 58 as “Ann Horton’s” (named for her). We grew all of the plants we sold in a sterile and perfectly optimum environment. We would work seven days a week with something happening every day. I also farm okra, cantaloupe, tomatoes, peppers, wild asparagus, and blackberries on a smaller scale, more for my own use. Describe an average day for you. I’m retired! But Ann Firman’s is open Friday, Saturday, and Sunday from 8am to 12pm for people to pick their own blueberries. We stay until everyone is done picking. When did you decide to become a farmer? How did you get started or inspired? I took over the farm when my aunt passed away. We started with 1000 bushes and propagated the rest. I did a lot of things before becoming a full-time farmer. I spent one year at medical school before deciding it wasn’t for me then switched to getting a master’s degree from North Carolina University. I taught geology at Chesapeake Public Schools for 26 years until 1991 before retiring and attending seminary to become a preacher. I was a Southern Baptist preacher for 20 years. How many blueberries does the average bush grow? How many have you eaten in one sitting? I don’t know right off – the number of berries depends on the variety. We have five types of blueberries on the farm. For how many I’ve eaten in one sitting, I stop counting after two. What kinds of products do you have, by season? Are products available year-round? We sell only blueberries. Our produce is completely chemical-free (except if we see a fire ant) and chemical-based fertilizers are never used. Blueberries take six weeks to mature and are only freshly available during the summer. We have open picking until early or mid-August. The season lasts depending on how hungry the birds get. Where are your products sold? We sell u-pick or folks can buy prepackaged pints for $3. It’s $15 to pick a half gallon or $30 for a gallon. We’re a cash-only business because there is no service out here for us to accept credit cards. What’s next for you? I need to get the greenhouses up and running again so we can get back into plants. I also want to start up an educational program for homeschoolers to come by the farm on weekdays where they would be taught the life cycle of blueberry plants and then let them pick. We don’t want this to be just a working farm but also an educational farm - any kids that want to learn, bring them out! Do you permit people to visit your farm? When? Yes. We want everyone to get as much enjoyment out of picking blueberries as we do! U-pick is open from 8am to 12pm Fridays, Saturdays, and Sundays. The farm stand is open for the same hours if people want to buy pre-picked blueberries. People come from all over the state to pick blueberries. How can potential customers reach you? We’re active as Ann Horton’s on Facebook and Instagram. You can ask us questions on Facebook. Our address is 2700 Longstreet Lane in the southwestern section of Suffolk near Mineral Spring Rd. Why Suffolk? I was born on this farm 82 years ago. This farm has been in my family since 1782 when it was bequeathed to a family member after they completed their tenure as an indentured servant. The original crop here was tobacco, much like other farms from the period. Usage of the land goes back even farther; we were excavating to build water pipes for the greenhouses, we found artifact evidence of three Native American fire pits. This land has so much history and history is extremely important. |
Tell me a fun fact about yourself or your business.
Virginia Tech grad students come to my farm often to research organic growing techniques and conduct experiments. How long have you been in business? We started in 2020 right before the pandemic. It was kinda rough. What do you mean by “agro-ecological principles”? So “agro-ecological” was a term that the local VA Cooperative Extension agent recommended we use in the farm’s description. It essentially means that you grow with nature – fight bugs with bugs and bacteria with other microorganisms. I adhere to most of the principles of organic farming. For example, we use non-chemical pesticides and fungicides such as feather meal, bone meal, boron, lime, and azunite mineral. To remove caterpillars, we use a mix of BT (Bacillus thuringiensis – toxic to insects), spinosad (bacteria-made substance toxic to insects), and soap. Some of the seeds we use come from conventional farms and may not be organic though they are non-GMO. Describe an average day for you. Farm work begins at 8am and ends around 6:30pm. I don’t begin until the crops are no longer wet from morning dew. That is to prevent disease from spreading through water. Some high-schoolers help in the afternoons. Crops are harvested on Tuesdays by myself and my neighbors. Wintertime is the only time I’m not super busy. During that time, we maintain a perennial flower garden to be a habitat for the bugs that we want to keep living on the farm. When did you decide to become a farmer? How did you get started or inspired? I began farming in 2012 at a small farm in Pungo. I was there 10 years before starting this farm. I have an associate’s degree in sustainable agriculture from Central Carolina Community College. What are some of the challenges in growing “exotic” vegetables? How big is the market for them? Ex. raab, kohlrabi, fava beans, komatsuna, hakurei turnips, shishito peppers, senposai, etc? Asian greens do well here. It takes around a month for them to mature enough to be ready for sale. Once people try them, they find they like them and come back for more. It is a niche market for some of the more unusual crops. What kinds of products do you have, by season? Are products available year-round? I grow many, many plants each year. I have products in the spring, summer, and fall – not as much in the winter. I try to add a few new crops every season to see what does well on the farm. There are different products available week-to-week depending on what I was able to harvest. I have apple, fig, peach, and pomegranate trees on the farm that will produce fruit in a few years. Trees are long-term investments. Non-exhaustive product list: • Amaranth • Asparagus • Blackberries • Cabbages (multiple kinds) • Cauliflower (multiple varieties) • Cucumbers • Eggs (chicken and duck) • Flowers (many kinds, including bachelor buttons and yarrow • Ginger • Herbs (many kinds) • Hibiscus • Kale • Leeks • Lettuce • Onions (multiple varieties) • Peas • Potatoes (multiple kinds, including sweet potatoes) • Raspberries • Rhubarb • Spinach • Squash (summer and winter) • Strawberries • Sweet corn (new crop) • Tomatoes (multiple kinds. Ex. heirloom, Roma, slicers, sungold) Where are your products sold? We sell at farmer’s markets, to select small restaurants (including Harper’s Table in Suffolk), and direct to individuals upon request (if we’re able). I’m at the Norfolk Botanical Garden’s market Wednesday mornings, Ghent Farmer’s Market on the 1st and 3rd Fridays, and at Old Beach market each Saturday. What’s next for you? We have new crops each season. Stay tuned or visit our social media to find out what’s available each week. I would like to build another tunnel for plants. If I am able to do that, I may have starter plants for sale next year. One day we may be big enough and well-staffed enough to have a farm stand but that is down the road. I’m considering starting a small CSA in September; members would receive a $20 box of organic, farm-fresh vegetables every one to two weeks. Please contact me if you’re interested in joining. Do you permit people to visit your farm? When? Please no unannounced stop-ins or drop-bys. Farming is a full-time job for me and I don’t have enough staff to conduct tours. Tours are reserved for agriculture professionals and student researchers. How can potential customers reach you? The best way to contact me is on Facebook or Instagram. I’m not on social media often but I will respond. Why Suffolk? It is a convenient in-between location for our family. My mother and I are Virginia Beach natives but my stepfather is from Franklin. Suffolk was a city where we could easily get to both places. |
Tell me a fun fact about yourself or your business.
All of our fertilization and irrigation systems are underground. We water the plants every other day or everyday if it is hot. What is the oddest shape strawberry you have seen? Do you have a picture? I picked a pointy strawberry this morning. It was almost star-like or radial. How long have you been in business? Over 20 years. Describe an average day for you. Normally, we come in around 8am and work at the stand selling strawberries, making baskets of pre-picked strawberries, and acting as customer service for Faith Farms. Watering occurs in the mid-morning between 9 and 10am. The retail and u-pick ends at 6pm, when we go out to the field and pick more strawberries if needed. We get a steady stream of customers throughout the day. What is your favorite plant/animal/food you raise? Strawberries! What kind of products do you have, by season? Are products available year-round? We don’t offer any one product year-round. The strawberries are grown by us but we wholesale other vegetables and fruits from nearby local farms and markets. Peaches arrive in mid-May; we might have watermelons this summer. We also offer jam berries at a discount. Those are sweeter and useful for making jams or baking. Do you rotate crops to replenish the soil or only produce strawberries? The soil self-replenishes when strawberries are not in season. Where are your products sold? We offer products from our stand year-round. Strawberries are u-pick and pre-pick. Corn and soybeans are grown under a different name (diff entity from Faith Farms). Do you see greater sales with pick-your-own berries or already picked baskets? Pre-pick. What’s next for you? Seasonal produce or catches or shift in product availability? New store? Expansion (including online)? New products depend on availability. We may have tomatoes, zucchini, squash, peaches, asparagus, and other produce items – it all depends what we are able to get from local farms and markets. Do you permit people to visit your farm? When? We offer u-pick or retail 9am to 6pm most days. We open up if only strawberries are available. How can potential customers reach you? We can be reached by phone at 757-620-8677 (the owner, Ryan) or through our social media. The Facebook page for Faith Farms has the most up-to-date information on what we have and our hours. Our Instagram handle is @faithfarms1. We can also be contacted over email – [email protected]. If you want to come see us in person, we allow walk-up sales and u-picks from 9am until 6pm most days. Why Suffolk? My parents are from here and we’re family friends of the owner. Everyone associated with Faith Farms is a local. |