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May 13, 2011

No spring at Weber's Farm Market

webersDon't worry, Weber's Farm up on Proctor Lane in Parkville will still be open for "fall family fun" - hayrides, giant hillside slide, the whole autumn works. But springtime visit to Weber's Farm Market has been a longstanding tradition for area residents., 

This year, the Weber's Farm Market won't be opening until July 21. The owners, Steve and Jo-Anne Weber will be spending more time with their grandchildren and traveling, according to a notice posted on the farm's website.

The new, shorter market season will begin with the Red Haven Peach harvest (so, still the famous Weber's peach pie) and continue through Christmas (so, still pumpkins, fresh turkeys and the farm's famous cider). The good news on the website - pick-your-own berries coming sometime in early June.

Still, a springtime visit to Weber's Farm Market will be missed by many. The reader who alerted to me the shorter season wrote in his email,  "This is going to be a major disappointment to the thousands who shopped at Weber's each spring and early summer...this is just another example of a Baltimore area tradition that is passing away from us. "

Ah, but the Webers will be starting some new traditions of their own.

Baltimore Sun photo

Posted by Richard Gorelick at 8:29 AM | | Comments (2)
        

Comments

Well, that's going to put a damper on picnic fixins.

Something tells me that the younger Steve Weber isn't that interested in taking over the farm, with his law degree and all.

I hope I'm wrong about that.

He was telling me a few years ago that he was looking into the process and regulation hurdles to make hard cider at the farm, but that had to easily be four year ago, at least.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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