AmericanFarm.com

Frozen Farmer giving treats cold shoulder

By CAROL KINSLEY
Staff Writer

BRIDGEVILLE, Md. (June 30, 2015) — Watermelon Mint, Mango Pineapple, Strawberry Cheesecake, Triple Berry ... some 250 servings of sorbet, ice cream and “nice cream” were served within 90 minutes during the ribbon cutting celebration of The Frozen Farmer at Heritage Shores on June 18.
Evans Farms, a third-generation farm run by Kevin and Katey Evans, launched this new venture in response to demand at their on-farm produce stand just down the road.
“Our customers want healthy, fresh and locally grown produce,” said Katey Evans, “but they also want cantaloupe, for example, cold, cut and ready to eat on the road.”
While pondering ways to meet that demand, Evans thought of using their own local produce in sorbets that pair flavors such as watermelon and mint or strawberry and lime in a frozen product that is lactose free, fat free and gluten free.
“As a mother to two little girls, I aim to feed my kids the healthiest foods possible,” she added. “Our goal at the Frozen Farmer is to transform the most healthful, locally grown ingredients into the kind of sweet, refreshing treats that kids and adults alike will crave. The Frozen Farmer will give consumers a new way to experience where their food comes from while providing them with the highest quality products that pack a hidden punch of vitamins and minerals.”
Evans’ mother, Jo Ellen Algier, has been making homemade ice cream for more than a decade. “Making ice cream is a longtime passion of mine,” she said. “When Katey told me of their plans for sorbet, it fell in line with my passion for frozen treats.”
Algier became co-owner of the enterprise, and with her daughter attended The Ice Cream University in West Orange, N.J., where ice cream connoisseur Malcolm Stogo taught them how to make a sorbet that is the perfect combination of creamy and smooth. He also helped with the flavor pairings, Evans said.
Together they created a new frozen treat, “nice cream,” a product that tastes like traditional ice cream but has less fat and more locally grown fruit for added nutritional content. The Triple Berry nice cream is loaded with whole blueberries and bits of strawberries.
Additional treats include fresh pressed juices and smoothies with such fun names as “Turnip the Beet,” “Orange You Beautiful” and “From My Head To-Ma-Toes.”
Popsicles feature fruit forward combinations suitable for kids of all ages, including strawberry cheesecake with a graham cracker topping and yogurt breakfast pops with a medley of local fruit and yogurt topped with granola crunch.
Taking the concept of “farm to table” one step farther, the Frozen Farmer will add a mobile food truck to be stationed at the farm market on Route 404 when it’s not traveling to offsite events such as local fairs and festivals.
The Evanses plan to build a larger facility on the farm to house both Evans Farms Produce Market and The Frozen Farmer.
The market is open 8 a.m. to 8 p.m., seven days a week in season.
The Frozen Farmer will be open next to the clubhouse at Heritage Shores from 7 a.m. to 9 p.m., seven days a week.
A longtime partner of Heritage Shores, Evans Farms has provided local produce for Passwaters Restaurant and has set up a weekly farmers market for the community in recent years.
Dottie Harter, vice president of planned community management and operations for Brookfield Residential, owner of the community, said Heritage Shores “will be opening a new Vitality Center this summer that places an emphasis on health and wellness.
“With that we were planning to open a juice bar. When I spoke to Katey about their plans for The Frozen Farmer, it couldn’t have been better suited. The Frozen Farmer will offer a full line up of delicious, healthful treats, and I think the fact that they are made with locally grown ingredients gives this concept an even more unique edge.”
Apparently, many of the estimated 325 people on hand for the ribbon cutting agree.
Rob Anen is the new general manager of the Heritage Shores Golf Club, on the job for just two weeks.
He said a new facility called “Sugar Beet” will open this fall to cater to the “grab and go” demand.
With room for plenty of vendors, it will be open to local businesses such as a bakery or candlemaker.
“The idea is to bring as much traffic as possible to the area,” Anen said. “The club, restaurant and golf course are open to the public. A lot of people think it’s all private. We’re trying to change the curb appeal.”
Along with new construction comes new landscaping, offering an even prettier view to enjoy along with a cool treat from The Frozen Farmer.