Farm to Table: Calvert Farm

Traveling east from Monkton along winding roads and through small towns, perhaps the most exciting moments are crossing over the Conowingo Dam, which traverses the lower Susquehanna River. The silver-grey waters churn and roil south towards the Chesapeake Bay.

Up ahead, 12 miles or so, just outside the town of Rising Sun, lives a formidable duo who have parlayed their 17-acre farm into a cornucopia of delectable foods enjoyed by residents of Delaware, Maryland and Pennsylvania.

Meet Pam Stegall Roberts, a self-described Air Force brat, and her husband, Paul Roberts, a heating and cooling whiz — as in HVAC. Together, they own and operate Calvert Farm, a small, family farm that is certified organic and produces 150 vegetables and fruits during the growing season.

“There’s not a square inch that doesn’t get something plugged into it,” Roberts said.

And she’s right. Asparagus stalks peek out from the rich earth near multiple rows of lettuce and only a stone’s throw from blueberry bushes, and rhubarb, radish and burdock plants. Garlic, shallots, broccoli and potatoes are also grown nearby.

The couple has nurtured their community supported agriculture program (CSA) for 17 years using their knowledge and expertise to coax even the most exotic and unusual — portobello mushrooms, blue potatoes and tomatillos to name a few. Roberts said that she had sold 350 shares so far this season, which entitles the purchaser to 20 weeks of fresh produce from May 15 to Sept. 25.

For Greenbelt residents the benefits are two-fold: They can choose to participate in the CSA (Thursday pickup at ) as well as visit the Calvert Farm stand on Sundays at the Greenbelt Farmers Market.

“We have produce every day. You have to go somewhere with it,” Roberts said, adding that her livelihood is a nice outlet. “I give a lot of advice on the phone and in email — encourage home gardeners.”

Paul Roberts, quiet and self-effacing, segued his talent for heating and cooling — honed working with his father for nearly 30 years — to the business of growing mushrooms. His wife said that he designs and installs high-powered steam boilers for a small number of customers who are in the mushroom growing business. He also takes care of the mushrooms grown on the farm in a special room with cypress shelving that maintains humidity and circulation.

Pam Stegall Roberts, a versatile farmer in her own right, often taps those skills sharpened in the corporate world and in academia as the Embryology Program Coordinator or “chick lady” at the University of Delaware’s New Castle County Cooperative Extension.

“[I] reluctantly retired to spend more time on the farm — which is a good thing” she said, adding that she frequently gives talks and workshops on a variety of farming topics including raising free-range poultry.

But even a dynamic duo needs a little help to keep a 17-acre farm operational. The Robertses rely on paid workers and volunteers, many who are seniors, to weed, prepare CSA boxes and assist with the many jobs to keep the farm running, like a well-oiled machine. They also employ young members of the local Amish community to assist them.

A far cry from the exciting world of a corporate meeting planner, Pam Stegall Roberts savors her life on the farm.

“We can walk to work; we don’t have to find a parking place,” she said. “Just seeing all the produce growing — that’s a privilege. All the people who work here, all our volunteers — just a rich venue of personalities and talents. We’re very lucky.”

This story is the third in a continuing series about the market this season. Also see: , Farm to and . The market is open every Sunday, except Labor Day weekend, through Nov. 20 from 10 a.m. to 2 p.m. in Old Greenbelt.