Farm Market Fridays: Butler’s Orchard talks challenges, wins

Editor’s Note: Welcome to a new feature from Fruit Growers News: Farm Market Fridays. Stay tuned with us throughout the farm market season as we bring you Q&A interviews with some of the top farm market operators from around the country.

Meet this week’s market: Butler’s Orchard in Germantown, Maryland:

Butler’s Orchard in Germantown, Maryland, has grown steadily over the years from a 37-acre peach farm into one of the region’s most recognized family-run agricultural destinations. In 2025, the operation celebrated its 75th anniversary.

Now spanning hundreds of acres and operated by multiple generations of the Butler family, the farm reflects the growing trend of a traditional farming operation that eventually becomes a vibrant agritourism business. At the heart of that evolution is Butler’s popular farm market, a retail hub that connects visitors to the orchard’s freshly-harvested produce, locally-sourced goods and seasonal offerings.

Butler’s Orchards’ farm market blends the feel of a classic country store with a modern retail experience. Visitors can browse freshly harvested fruits and vegetables, house-made baked goods and a wide range of locally sourced products, from honey and jams to dairy and meats. Depending on the season, the market also features plants, home goods and festive décor, making it a year-round destination that mirrors the rhythms of the farming operation.

Butler’s Orchard is also well known locally for its immersive, family-friendly agritourism experiences, from pick-your-own harvests to large seasonal festivals like its popular fall pumpkin celebration (video above). These events, along with the market, create a dynamic environment where agriculture, retail, and recreation combine to offer a unique, approachable experience.

In this Q&A, Hallie Butler-Van Horn, personnel & purchasing manager, shares a few thoughts on what continues to drive success at Butler’s Orchard.

Butler’s Orchard, Germantown, Maryland

Number of farm market employees: 15-35 depending on the season

Number of years in business: 76

FGN: What’s something in your market right now that you’re especially proud of and why?

Hallie Butler-Van Horn (HBVH): Our local grocery, produce, beer and cider options.

FGN: What’s a behind-the-scenes detail about your operation that most customers would never guess?

HBVH: All the work that goes into finding and working with local produce and grocery vendors.

FGN: What’s your personal favorite product at the market and how do you like to use it?

HBVH: Black raspberry preserves on our local made challah bread with butter. And fresh made local Campanelle pasta in spaghetti dinners.

FGN: What’s been your biggest challenge this season and how have you adapted?

HBVH: Finding more local vendors to diversify our grocery products; we want to be a one-stop shop for our customers.

FGN: If someone is visiting your market for the first time, what’s the one thing they shouldn’t miss?

HBVH: The Bakery area for fresh apple cider donuts and pies.

-by Matthew J. Grassi, managing editor