Did you know that Locke Store can be your “one stop shop”? We offer a wide variety of local, regional & sustainable products, including dairy, meats, fish, produce, honey and wine. We give you the opportunity to support your neighbors in agricultural production, while providing you with the best quality foods. Our house made “scratch” products, including compound butters, salad dressings, frozen cookie dough, ready-bake biscuits, granola, spiced nuts, chutney, and pate are ever popular ‘grab and go’ items that make it easy to add something special to your next meal.
Check out the links to many of our producers below, and take advantage of the convenience of gathering all of the ingredients for your larder or your next meal here at Locke Store.
We’ve got what you need to go green!
TRICKLING SPRINGS CREAMERY
Trickling Springs Creamery buys their milk from local, family farms that take the best care of their animals and land. These farmers take pride in their product and take a special interest in the welfare of the grass-fed cows on their family farms by using organic and holistic practices. Their happy cows get all the sunshine and free grass they want during growing season and are not pushed in growth or production by synthetic hormones. They maintain a personal relationship with their farmers and focus on providing you the best available product. Unlike many commercial dairies, Trickling Springs Creamery processes their milk using a low-temp pasteurization method that allows the milk’s natural proteins and enzymes to live, giving you healthier products. http://www.tricklingspringscreamery.com/
VIRGINIA CHUTNEY CO.
When owners Clare and Nevill Turner moved to Virginia from their native England, they discovered that the American South had a rich tradition of chutney making. An interesting thing about chutney is how its ingredients and applications reflect the local region. For instance, in India they use tamarind chutneys with curry, the English love Major Grey’s chutney with Ploughman’s lunch, Caribbean cuisine serves mango chutney on fish, New England loves cranberries and maybe Laplanders enjoy cloudberry chutney on reindeer! However, here in Virginia, the traditional chutneys are peach, apple, and green tomatoes often served with cheese biscuits, ham sandwiches, cold chicken and roast pork.
Clare came up with the idea of turning a family hobby into a family business and has been turning out delicious condiments ever since! https://www.virginiachutney.com/
Jesse Straight and his wife Liz started Whiffletree Farm in pursuit of a more integrated life that blossoms out of the home. Jesse believes that, at its best, farming should emulate nature and he ensures that the animals on Whiffletree Farm are living as close to the way they would normally live in the wild as possible. Whiffletree Farm takes great pride in their land improvement and animal welfare practices – and, of course, in the high quality of their products that their efforts yield. They raise pastured chickens, eggs, and turkeys; foraging pork; and 100% grass fed beef. Their farm is committed to never using chemicals nor antibiotics, and in addition to fresh pasture, they use non-GMO grains for the pigs and poultry. http://www.whiffletreefarmva.com/
CORDIAL COFFEE CO.
Cordial Coffee Company is a roastery and cafe in Berryville dedicated to serving specialty coffee to the northern Shenandoah Valley. Owners Brandon and Kaitlyn Belland are Virginia natives with a passion for coffee and a love for small town community. https://www.cordialcoffee.com/
BACK CREEK FARM MAPLE SYRUP
Making maple syrup has always been a way of life on Back Creek. Proprietor Pat Lowry remembers when he was young, a layer of steam filled the valley as each farm along the creek made enough syrup for themselves, and just a little extra to sell. Now, theirs is the only working sugar house left on Back Creek.
Pat started helping his father make maple syrup when he was 8 years old, and it was always his favorite time of the year. While they do use some “modern” pumps, tubing and an evaporator, they also use buckets and the original open pan that belonged to Pat’s great-grandmother — whose legacy of hard work and dedication is the inspiration for preserving the unmistakably rich, smokey flavor of syrup made over wood fires.
Their syrup is called “Back Creek Farms” because they gather sugar water (also known as “sap”) from trees on several of the old farms along the creek. These farms have been producing maple syrup since the 1700’s and Pat hopes to continue the tradition for years to come. http://www.backcreekfarms.com
OVER THE GRASS FARM
Over The Grass Farm has 400+ rolling acres, more than half is used for pasture for cattle, sheep, and horses. Pastures are set up in a New Zealand style rotational grazing system with animals being moved around through a series of small paddocks throughout the grazing season. Their vegetable production happens in several unheated hoop houses, or high tunnels. Seedlings are started in our greenhouse. They have just under an acre of outside garden space that grows all of the produce during the regular season. They also have a small orchard of about 20 fruit trees. http://www.overthegrassfarm.net/
FIELDS OF ATHENRY
Animals are raised on Fields of Athenry’s farm here in Purcellville and on specially selected partner farms – are bred first and foremost for their mothering capabilities, hardiness and their ability to thrive in a natural pasture environment. They also focus on breeds that produce a high-quality meat, not necessarily the latest “fad” in animal breeds, heritage breeds or otherwise. Fields of Athenry is about the best quality in clean meat. At Fields of Athenry there is no artificial insemination, no extended daylight hours, and no hormone injections; Everything goes by the stars and the moon and an animal’s natural breeding cycles. The mother’s natural instincts produce the healthy chick, piglet, calf or lamb, and human interference is kept to an absolute minimum. http://fieldsofathenryfarm.com/