Their house is on one side of W.Va. Route 88, and the farm is on the other side of the busy highway.
West Liberty is a mere few miles to the north, and Oglebay Park is approximately the same distance to the south from this Ohio County farm, where there are chickens and pigs and produce, too. The Blended Homestead, owned and operated by Eric and Brianna Blend, sells its products at several weekly farmers markets each week, at the Public Market in downtown Wheeling, and online, as well.
Here ya go: https://www.facebook.com/theblendedhomestead/.
The Blends didn’t necessarily plan the farm thing, though, but when the opportunity appeared, it was a challenge accepted. It’s work. Farming ain’t easy, especially within these rolling hills. It’s hot, and it’s frigid and muddy as Hell most of the time.
And THAT was before something called COVID-19.
How has the Blended Homestead been impacted by the pandemic?
During the beginning of the pandemic, we saw a large increase of purchasing directly from our farm. This was mainly our pasture raised chickens, but it also included eggs and starter plants. As the season progressed, we didn’t see a decline from previous years at farmers markets. This is our fourth year selling at farmers markets. We didn’t have any decrease in our online ordering, which is through our Facebook page.
Last year we raised 1,000 broiler chickens, 80 egg layers, 8 pastured pigs, and a garden 50’x50’. We planned on increasing our production this year, even before the pandemic began. We had planned on raising 1,200 broiler chickens this year in four batches(~300 chickens each). Because of the lack of processing facilities, we have had to drive our chickens an hour and a half away into Ohio to get USDA processed.
In order to ensure our processing dates, we scheduled our dates with our chicken processor in the beginning of April. Our third batch of chickens were not sent by our hatchery, so we were required to cancel our processing date and not raise chickens in that batch. This is due to not being able to change processing dates. In July, they were backed up and scheduled through Thanksgiving. A thought that last year, I couldn’t imagine ever happening. The same issue happened with our pork processor, but we always schedule our processing date shortly after we get our piglets in the early Spring, to ensure a reserved date.
What parts of the farm have not been affected?
As a whole, we have not found many hiccups because of Covid, but it was difficult to get seeds when starting our garden. Luckily many of our seeds were purchased in February before the gardening buying rush began.
We grow approximately 90 percent of our produce from seed, which is not common. Most commercial growers order plants that are large sized to be planted directly into the ground when the fear of last frost has passed.
How are you selling what you produce at this time?
We sell directly from our farm. We offer no contact pick up from our farm, as well. We set up at three farmers markets in the area, the Highlands Farmers Market on Thursdays from 4 to 7p.m. at the Cabela’s Parking Lot in Triadelphia, the Brooke County Farmers Market on Wednesdays from 3 to 6 p.m. at the Dollar General Market in Wellsburg, and at the Wheeling Farmers Market from 8 a.m. to 12 p.m. at the St Mike’s parking lot in Wheeling.
We also sell many of our products at the Public Market in downtown Wheeling in the Intermodal Center. They have been a great outlet for farmers and producers alike since their opening last fall.
You helped to start a new Thursday evening Farmers Market at The Highlands. Please explain how that has progressed and whether or not you feel people are more comfortable right now in that setting.
We began the planning stages of the Highlands Farmers Market in the end of last year with Nancy Blake, of NJ’s Kettle Corn. We thought it would be a good outlet for farmers because of its location and time of the week, right before the weekend. When we started the market, we were experienced vendors and understood the challenges of setting up at a market while juggling life.
We designed it to be friendly for producers to sell when it is convenient for them, in a market that is run by the vendors and farmers. In the guidelines, the vendor must produce 80 percent of what they are selling, and the market must maintain majority farmer ownership. When you are accepted as a vendor at the Highlands Farmers Market, you become a board member of the market and are able and encouraged to work with the other vendors to make the market better. It might look like a small market in our inaugural year, but every vendor produces their own product in the Ohio Valley.
To date, all produce sold at the Highlands Market was grown in Ohio County. That isn’t a requirement to live in Ohio County, but we are proud to know Ohio Valley customers are able to support Ohio Valley Farmers and producers. We feel that people are comfortable to come out to the market because it is outside, and all vendors voted before the market began to wear masks. We don’t want to take a chance in getting customers sick, and customers have been wearing masks and social distancing. We follow all government regulations that are required by our local health department, the West Virginia Division of Health and Human Resources, and the West Virginia Department of Agriculture. In fact, many vendors go above and beyond to ensure the safety of the public. Some use plexiglass, while others use a rope to distance customers from their products.
Other than the Farmers Market, how can customers buy your products right now?
Many of our products are available for sale at the Public Market. They are open during typical business hours and are located in the Intermodal Center in Downtown Wheeling.
We also have sold our products to Wheeling Brewing Company for three years. We suggest the Kimchi Boat, and ask for it to have a Blended Homestead pasture raised egg on top. We have also offered two farm-to-table dinners in conjunction with them in the past. We plan on having another dinner in October.
Check to either of our Facebook pages to keep updated and get your reservation for the dinner. Our dinners are pop up, as the menu isn’t set until a couple weeks before the dinner. This is because the farm-to-table dinners are comprised of local in season farm products from farms around the valley. It is difficult for small farmers to plan what quantity they will have available too far in advance.
Thanks to all customers who have supported us and other small businesses and farms during these trying times.
