Five generations in Baltimore County.

Our family has farmed this land for more than 135 years.

That's five generations working the same ground in Sparks, through every kind of year a farm can have.

The farm is named for Mike's great-grandfather, Watson Giddings Nash, and his grandfather, Carl William Nash. We didn't pick the name because it sounded good. We picked it because those are the men whose work we're standing on.

It started as a dairy. Today we raise meat.

Black Angus beef, heritage pork, and pasture-raised chicken. And we grow our own corn, soybeans, alfalfa, and other crops to feed those animals.

Why we sell straight to you.

For most of the last century, what our family raised left this farm and disappeared into "the system". We never met the families who ate it, and they never had any way to know us.

We'd rather do it this way.

When you buy from us, you're buying from the people who grew the feed, moved the chickens, and loaded your cooler. There's nobody in between, which means there's nobody who can't answer your question.

What we stand for

We tell you the truth about your food.

How the animal was raised, what it ate, where it was processed. If we don't know something, we'll say so. We're not certified organic (although we do check a lot of boxes) and we won't pretend otherwise.

We raise animals the way we'd want them raised.

No added hormones, no vaccines, no antibiotics. Pigs in small groups with room to root. Chickens moved to fresh grass every day. It's more work. It's the work we signed up for.

We grow as much of their feed as we can. 

When you grow the grain yourself, there's no part of an animal's life you have to guess about.

We farm like our grandchildren are counting on it.

Keeping the soil covered, keeping living roots in the ground, moving livestock across it, minimizing what we put on it and how much we disturb it, encouraging diversity in what grows here. Five generations have fed their families from this ground. We'd like the sixth to be able to do the same.

We answer the phone.

You can reach us. You can find us Saturday mornings in Bel Air. We'd rather you asked us than wondered.

Want the specifics? We've put everything about how we farm on one page: what the animals eat, how they're raised, how we care for the ground, and the answers to the questions we get asked most.

Everything we raise, our daughters eat.

The beef in your cooler is the beef on our table, and the chicken our girls had for dinner last night came out of the same batch as yours.

Come find us.

We're a working farm, so we're not set up for visits. But the farm store is open every day, we deliver Thursdays, and you'll find us at the Bel Air Farmers' Market every Saturday morning.