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Meet the Team: Bethany

written by

Bethany Fisher

posted on

January 8, 2025

Next in our ‘Meet the Team’ series on our blog, here’s a little about myself (Bethany here!).

Where did you grow up?

I grew up in the heart of Minnesota. Gravel roads, small towns (I mean very small…my town had a population of 300 and the next closest ‘town’ was only 80!), rolling hills, lakes and woods…that was home for me! 

What did you do before you came to farming/Whiffletree?

I pursued music composition and creative writing for about five years before deciding it wasn’t for me. I also worked a couple office jobs in that time as well as doing the bookkeeping for my dad’s business (which I still am able to do remotely!).

What inspired you to become a farmer?

I am a country girl. I love the wide open spaces, going outside where it’s just me and nature, no sights or sounds of the city. I’ve always loved the idea of having my own little farm. I grew up gardening,  and I loved setting the dinner table knowing everything except the proteins came from our own land. Every year, our family would also can and preserve anywhere from 300-450 quarts of  garden produce. It was always in the back of my mind that it would be great if all our meat, eggs, and dairy came from our land too, but I thought unless you were born into a family who farmed or had land you just couldn’t do it. In 2022, after I decided music and writing weren’t what I wanted for a career, I explored other options…which brought me back to my girlhood dream of farming. After looking into it, I realized there are far more opportunities to get started in farming than I thought! I pursued learning about farming through internships in Minnesota, England, and Virginia, and it’s been quite the adventure!

What are some things you didn’t expect to learn that farming has taught you?

Something that has been reinforced to me is the value of the little things in life. It’s easy to get caught up in the rush of everyday life, but slowing down to enjoy the time I get to work with friends, the stunning nature around me, the amazing animals we care for…life is made up of all the little moments.

How has farming benefited you?

Farming has benefited me in multiple ways. I have come to have a much deeper appreciation of the healthy food we are able to eat and the hard work that goes into raising it. I’ve also had the opportunity to meet and work with some incredible people who have all had a hand in teaching me and helping me grow both in my learning and as a person. And while I’ve always loved nature, farming teaches the ways of nature to you in a very real way, so getting to experience that has been amazing.

What do you hope to accomplish through farming?

Whether it’s through having a farm of my own one day or working with other farms, I hope to be able to provide a place where good, nutritious food is produced, where our land is cared for, and where people’s lives and relationships are nourished.

How has your role at Whiffletree evolved in your time here?

I started out as an intern in August 2023, then was hired on full time for a few months after that. In those few months I managed our freezers, did a trial run managing wholesale, helped customers in the farm store, and assisted tracking and organizing data. I returned to Whiffletree full time September 2024, and I now manage wholesale, marketing, communications, and events.

Most memorable Whiffletree experience?

The second day of my internship at Whiffletree, we were short-staffed so I had to go feed and gather the eggs from our two laying flocks alone. When I arrived at the first flock, the hens were extremely hungry and were gathering close to the poultry net where the truck was parked. As soon as I turned the electricity off, the hens started swarming the fence, toppling it over and almost escaping. I don’t know that there’s anything as terrifying to an intern as hundreds of hens trying to escape. I still don’t know how I managed to keep the hens in but somehow I did…narrow escape!

What’s your favorite animal on the farm? And why?

The cattle! They’re such amazing creatures! There’s something very calming about going out to the field and watching them contentedly grazing. I love their curiosity…stand there long enough and they’ll slowly make their way closer to you trying to figure you out. And I love their playfulness…watching them jump and skip when they get a new paddock of grass or when they tussle with one another…it’s fun to watch.

Favorite hobby?  Or favorite things you like to do when not working? 

Hiking, music, art, and refinishing furniture are a few of my favorites!

Favorite food?

Bibimbap! It’s a Korean dish (my mom is Korean). Rice topped with Korean barbecued beef, kimchi, and assorted stir-fried veggies…it’s delicious!

Favorite dish you like to make with a Whiffletree item?

Stir-fries with ground beef or fajita strips, balsamic glazed chicken, or a good ole burger are a few of my favorites!

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Easy Skillet Filet Mignon

Easy Skillet Filet Mignon

When I heard the words ‘filet mignon,’ I admit I was a bit daunted. After all, filet mignon is renowned as a delicacy and all I had was a cast iron skillet. In all honesty though, cooking a filet mignon was not as difficult as I thought it would be. In about ten minutes I had a perfectly cooked steak for dinner. For all you mamas out there who want to serve up a very special dinner for your loved ones, here is a quick, easy, and tasty way to do that! Easy Skillet Filet Mignon: (2) 6 to 8 oz filets (let them sit out at room temp for about 30 minutes - this will help make sure the steaks cook evenly) 2 Tbsp. butter or tallow (butter can burn a little more easily but still works great!) 1 clove garlic, minced or sliced 1 sprig rosemary, leaves torn off and chopped up Salt and pepper to taste Directions: Heat up your cast iron skillet over medium heat. The pan is ready when you sprinkle a drop of water and it dances across the surface.Salt and pepper your filets to taste.Add your butter or tallow to the pan and let it melt. Then add the garlic and rosemary and let it cook a couple minutes til fragrant.Place the filet steaks into the cast iron. Make sure there is plenty of space around the steaks so there is proper air flow for a nice sear. Cook on each side for a few minutes or until nicely seared. Then place a lid over the pan to trap in heat, turn the heat to low, and let cook until the internal temp of the steaks reaches your desired doneness. I like to do mine to 130F, or medium rare. And there you have it! Quick, simple, and easy. Pair with some asparagus, green beans, brussel sprouts, mashed potatoes, or salad. Cheers! ~Bethany

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2025 Recap and What’s Coming in 2026!

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I have so much to be thankful for in 2025.  Here are some highlights: --Working with a WONDERFUL team.  So kind, so diligent, so funny, so cheerful.   --Raising food that is truly healthy for the land, the animals, and eaters!  Work I am so proud of! --Being supported by hundreds of families like you that chose to feed your family food that is truly healthy because we give the animals a life and diet that fit their natures.  --Working with 5 local landowners who graciously rent us their farmland.  Without them, we couldn't do what we do. --Carmen Ashwell (Meatbird and Processing Manager) getting married to Brendan McGurk (friend and former employee)! --Getting 45 inches of rain year-to-date.   --Several really fun farm tours and our recent Holiday Market --Renovating the Farm Store --Putting in a new refrigerated room that helps us be more efficient with our egg handling.   --Painting all the barns and some of the fences.   --Our new winter watering system for the hens.  (This is very nerdy, inside baseball, but if you are interested, let me know.) I am sure I am forgetting so many things.  There are so many things to be thankful for.  Thank you all for your part in supporting our work and making this all possible!  God bless you, and I look forward to our good work together in 2026! And check out the video HERE for an exciting update about our Neighborhood Deliveries coming in 2026! Jesse Straight

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Egg Nog Recipe (You'll Never Go Back to Store-Bought Again!)

Egg Nog Recipe (You'll Never Go Back to Store-Bought Again!)

December is definitely my favorite time of year. I love the holiday season. A huge part of that isn’t just Christmas itself, but everything that happens leading up to Christmas. It’s all the little things…frosty mornings, the first snowfall (I grew up in Minnesota, so snow came early!), the perfect Christmas tree, drinking hot chocolate by the fireplace, lights twinkling in the windows… and of course, eggnog. If there’s one drink I love most in the world (except coffee, which deserves its own category!), it’s eggnog. Rich, creamy, smooth...with hints of nutmeg, cinnamon, and vanilla… it automatically makes me think of Christmas. Quite often in December, you can find me curled up on the couch in front of the fireplace, reading a book and enjoying a glass of eggnog. This week, I wanted to share with you my favorite recipe for homemade eggnog. It takes some time to make, but the results are SO worth it! Store-bought eggnog can’t compare to homemade. Whether you want to treat yourself to help get you in the Christmas spirit, or whether you want to have a special treat for your loved ones on Christmas Day, I guarantee you’ll love this recipe! This recipe is a cooked version. While raw eggnog is still mouthwatering, I personally like it cooked better. I think it gets a richer, creamier consistency that is absolutely amazing! One tip for making this recipe is - patience! You can’t rush perfection! Cook your eggnog at a low temp to avoid cooking the eggs too fast. That way it doesn’t get clumps of scrambled eggs or start to taste too “egg-y.” And I promise, the patience pays off! Ready to make your own? Grab the ingredients and follow the recipe below, and bring your eggnog game to a whole new level! Perfect Homemade Egg Nog Recipe What you’ll need: 6 large Whiffletree egg yolks⅓ cup sucanat, coconut sugar, or maple sugar1 cup heavy cream2 cups whole milk1 cinnamon stick1 vanilla bean, or ¼ tsp vanilla extractPinch of salt¼ tsp ground nutmeg (fresh ground nutmeg is the way to go! I just use a lemon zester to grate what I need from a whole nutmeg…otherwise already ground nutmeg works just fine!)Optional: ¼ cup bourbon, whisky or rum Here's how to make it: First, whisk the egg yolks with the sweetener of your choice until it turns a light color and is creamy. Next, add the milk to a medium saucepan and warm over medium-low heat. Once you begin to see steam rising from the milk, measure out one cup of the heated milk. Slowly pour the milk into your egg mixture, whisking the entire time to make sure the milk doesn’t cook your eggs. This helps to temper your eggs, or warm them up so the shock of adding them to the hot milk doesn’t fry them. Next, take the tempered eggs and slowly pour them into your saucepan with the heated milk, again stirring the entire time. Add in the cinnamon stick and vanilla bean, if using. Keep the heat on medium-low. (Don’t get impatient and turn the heat up too high  - you’ll cook your eggs too fast and end up with a clumpy mess!) Using a wooden spatula, slowly stir the mixture as it cooks, making sure to scrape the bottom of the pan to keep bits of eggs from sticking to the bottom. After about ten minutes, you should see the mixture begin to thicken. Test the temperature with a thermometer - you want it to get to 160 F before taking it off the heat. (The mixture will further thicken as it cools in the fridge.) Another way to test the thickness is by dipping your wooden spatula into the mixture and taking it back out - if the egg mixture coats the spatula and doesn’t just run off, it’s ready. But if you’re not experienced making eggnog, use your thermometer to make sure! Once it reaches 160 F, pour the egg mixture through a strainer into a bowl or jar. This will make sure you don’t end up with unpalatable clumps of eggs in your drink. If you used the vanilla bean, cut it in half down the length of it, and use a butter knife to scrape all the vanilla bean seeds from inside the pod. Add that into your egg mixture and whisk to incorporate. If you didn’t use the vanilla bean, add in your vanilla extract. Next, add in the nutmeg. Then cover the mixture and set into the fridge to cool it down. While the egg mixture is cooling, pour ½ cup of the heavy cream into a bowl. Using a hand mixer, beat the cream until it thickens and forms soft peaks. Once the egg mixture is cold, add in the whipped cream with the other ½ cup of heavy cream and whisk it together to incorporate. Don’t whisk too fast as you don’t want to break the cream down too much…whisk slowly and just enough to mix the two together. If you want to make it alcoholic, add in a quarter cup rum, whisky or bourbon. And there you have it! The best, most delicious eggnog. It’s so creamy and smooth…you’ll never want to go back to store-bought again! Stop on by the farm store, pick up your eggs, and give this recipe a try! Make sure to let us know what you think! Have you ever had homemade eggnog before? Comment below and tell us how you like to make it! Cheers! ~Bethany

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Whiffletree Farm

8717 Springs Road
Warrenton VA 20186
(540) 935-0600

info@whiffletreefarmva.com

Store Hours: M - F 11AM to 5PM; Sa 10AM to 5PM