Hoping to boost the use of its vast Agricultural Reserve, the county seeks out landowners who want to rent acreage, provides training and mentors, and pays for some supplies. So far, two people have broken ground on their farms.
June 28, 2013 Near Poolesville, Mark Mills spreads mulch on a plot where he hopes to grow a variety of organic vegetables, including tomatoes and peppers. Mills is a pastry chef at Washington's Blue Duck Tavern. “I’ve spent my life in kitchens that are 130 degrees, and I’m used to being on my feet for 12 hours at a time, but there is no workout like farming,” he said.Michael S. Williamson/The Washington Post