P L E N T Y SUMMER 2019 Plenty Summer 2019-joomag copy | Page 16

A Farm is Born...
Pizza, music and More
A big draw at the farm is Pizza Brama, one of Rocklands’ popular
food partners. They bring in their traditional Italian wood-fired
pizza oven on wheels, crank it up to 800 degrees, and make fabu-
lous farm-centric pizzas in about a minute! Their company state-
ment humbly reads: “We seek to use what our farmers provide us
and then try not to screw up their work.” Seasonal offerings are
eclectic and fresh like the “Arugula & Prosciutto Pizza” with garlic,
olive oil, fresh basil and mozzarella. In the summer there’s “Squash
Blossoms Pizza” with mozzarella, marjoram, shallots, black pepper,
and olive oil. Local, rotating food vendors are on hand weekend
nights starting service at 6 pm throughout the year. For a great
Friday night experience stick around and kick back for some fun
blue grass or jazz in the Tasting Room or under the stars. Check
out the website to see who’s playing and take the little ones home
by 6:00 pm as its adults only for the music portion. Last call is
8:30, and the farm closes at 9:00 pm on Fridays. Calendar details
can be found at www.rocklandsfarmmd.com
Greg Glenn and Shawn Eubank, college
roommates at Virginia Tech, founded Rocklands
Farm Winery in 2010 to challenge whether their
growing interests in agriculture and farm-
ing—especially the local food movement and the
culinary arts—might become a viable enterprise
on heritage farmland that Greg’s father had
recently purchased. Greg will tell you that the
origin story of Rocklands is really a testament to
many others: “We had lots of people involved in
our lives who helped shape us in great ways, and
we are very grateful to them for that.”
What started out at Rocklands as a small
farm market and vegetable CSA (community
supported agriculture) in 2010, has morphed
through a lot of hard work and leaps of faith
into a successful winery, fabulous wedding and
event venue, meat CSA, educational farm camps
for children, wine camps and workshops for
adults, regenerative farming tours, and a place
people want to return to. Greg and Shawn’s farm
philosophy and commitment to regenerative
agriculture, soil restoration, rotational grazing
of ruminant (grass-only) livestock, production of
the highest quality grass-fed and grass-finished
meats and healthy wines, is an open invitation
to take a deeper look and experience what earth
and animal friendly farming can produce.
“We are a winery and it’s our primary enter-
prise, but the vision of the winery is not to sell
bottles of wine. Wine is part of a greater meal.
Wine is enjoyed at a table with a meal that
friends and family gather around. It’s about
community, sharing, enjoying the culinary
arts. It’s how we started with the farm market
and how we expanded with the winery, but
it has always been about gathering, slowing
down and fellowship,” reflects Greg.
There are many special touch points and
new things to discover at Rocklands Farm
Winery. Visit once and its beauty and charm
will call you back when it’s time to slow down
and enjoy being fed, nourished and engaged.