The Shadow
ROCKBRIDGE COUNTY, Va. (VR) – Tucked just two miles off Interstate 64’s Exit 50, Maple Swamp Farm stands as a testament to the enduring values of family, hard work, and a passion for quality food. Owned and operated by Jeremy Clark and Amy Shumate-Clark, the farm has evolved from a traditional cattle operation into a diversified business offering premium beef, heritage pork, and fresh eggs to customers across the region.
The story of Maple Swamp Farm is rooted in family. After the passing of Amy’s father in 2016, Amy and Jeremy took over the farm, fully acquiring it in 2017. “We first just started as a beef cattle producer, meaning the cows were bred, they had calves, and then we’d take them to market,” Amy said. But the couple’s vision soon expanded beyond the conventional. Driven by a desire to know where their food came from and how it was raised, the Clarks began to explore new ways to serve their community. “We were passionate about knowing where food comes from, how it’s treated, what it’s fed,” Amy said. This commitment to transparency and quality would become the cornerstone of their business. Adapting to Change The onset of the COVID-19 pandemic in 2020 brought both challenges and opportunities.
Recognizing a growing demand for local, reliable protein sources, the Clarks partnered with Honest Meats LLC, a USDA-inspected facility in Harrisonburg, to begin offering beef shares, whole, half, or quarter cows processed and inspected for quality and safety. “We were lucky in that we got on their books right at the onset of COVID, with four appointments per year to have beef processed and USDA inspected,” Amy said. The farm sold its first beef shares in June 2020 but quickly realized that the upfront cost was prohibitive for many families. In response, they invested in freezers and began selling beef by the cut directly from the farm, making their products more accessible.
Expanding the Menu Maple Swamp Farm’s offerings have grown to include not only Angus beef but also heritage pork, sourced from piglets raised on the farm in partnership with two local breeders. “We don’t have the breeding facilities for pigs, but we have two local farms that we partner with, and we purchase the piglets from them and grow them out here on our farm,” Amy explained.
The farm’s product list is extensive: from classic cuts like ribeye, New York strip, and filet mignon to more economical options such as Denver steak, top sirloin, and cube steak. Pork lovers can find everything from chops and ribs to specialty sausages, classic country, sage, and maple as well as brats, Canadian bacon, and petite hams. All cured products are made using an uncured method, relying on naturally occurring elements from celery or cherry powder, with no added nitrites or preservatives. “We try to utilize everything, and especially on some of those, like your top sirloin, your Denver, your chuck eye, they’re very nice, flavorful cuts of meat, and they’re a little more economical,” Amy said. Nothing Goes to Waste The Clarks are committed to using every part of the animal, offering specialty items like beef cheeks, cow and pork tongues, ox tail, and even pork and beef fat for those interested in making their own tallow and home cooks looking to enhance their wild game recipes. “We try to utilize everything and add value to some of those areas to make it more user friendly,” Amy said.
Fresh eggs are also available, though production is currently ramping up after a setback from predators last year. “We have a new flock of laying hens coming on, and they should be laying within the next six weeks,” Amy said.
Maple Swamp Farm is more than just a business, it’s a community hub. The Clarks participate in local events and markets, such as the upcoming Faith Mountain Baptist Church Fall Festival, and regularly offer special bundles and flash sales through their active Facebook page. Plans are underway to
expand their social media presence to Instagram. To make their products even more accessible, the farm also offers “Big Beef Boxes” in 25, 50, 100, and 200 pound sizes, allowing customers to sample a variety of cuts before committing to a larger purchase. “We want everybody to be our customer, and honestly, if a person thinks about going to the grocery store 100 times and not really knowing where their beef comes from, a farm-to-fork
business like ours is something most are going to be interested in trying ,” Amy said.
Recently the farm has added a new dedicated outbuilding with freezers to stock even more inventory for their growing customer base. Amy and Jeremy, along with their 10-year-old granddaughter, remain committed to their mission of providing reliable, all-natural proteins and educating the community about the benefits of local, transparent food production. For more information, contact Maple Swamp Farm on Facebook by direct
message or by phone at (540)-784-6002 You can also reach Amy and Jeremy directly by email at mapleswampfarmsofvirginia@gmail.com
