It became clear early on that to support his family
without getting an off-the-farm job, Eli would have
to sell his produce to an ever-expanding area. So, in
2005 he began selling at markets in Silver Springs,
Maryland and at Dupont Circle in D.C. That, in turn,
opened up opportunities to sell year-round, as hundreds
of customers flock to the farmers markets in winter.
His initial goal was to sell year-round in six markets, so
the Cooks began adding greenhouses and high tunnels
to accommodate demand. “It was a challenge,” said
Cook. “There wasn’t much research on winter growing.
We felt like pioneers. We’ve learned a lot.” Presently,
Spring Valley Farm’s winter produce includes apples,
potatoes, kale, collards, leeks, carrots, beets, lettuce,
spinach, Swiss chard, Brussels sprouts and more.
Expanding his business into the D.C. area has opened
up other opportunities as well. Spring Valley has been
able to take part in the Farm-to-School program, and
also to sell to some D.C. restaurants. And perhaps
the most notable experience was participating in the
Congressional State Fair on the South Lawn of the
White House in 2011, where they met Michelle Obama.
Today, Spring Valley Farm is comprised of 255 acres
in Slanesville, and an orchard in Romney. The Cooks
employ 15 full-time workers, with an additional 65 or
so during peak production. Misty takes on the task
of scheduling markets, and their three children pitch
in, too. The Cooks try to use high school and FFA
students as much as they can, as Eli himself was in FFA.
Many of their other workers are migrants, and Eli is
fiercely protective of them. “I love my guys,” he says
passionately. “They would do anything for me. They
will pick for twelve hours and then come and ask, ‘what
else can I do?’” Cook would like to see a solution to the
immigration issue that makes a way for workers to stay
here. “There’s got to be a better way.”
Despite the challenges of meeting ever-increasing
demands with ever-increasing regulations, Spring
Valley will continue its upward trajectory. The Cooks
are constantly on the lookout for ways to expand their
operations and offerings, because it’s all about the
customer. Even in frigid temperatures, they show up to
buy Spring Valley’s produce. With that kind of loyalty,
the sky’s the limit.
Far left: Eli Cook
is constantly busy,
checking lists and
keeping an eye on things
during our interview.
Left, workers pack
produce in Cook’s
recently constructed
warehouse, built
to GAP standards.
Below, far left: one
of Spring Valley’s
many greenhouses this one chock full of
tomatoes. Below left,
tubs of produce await
transportation to a
market in the D.C. area.
West Virginia Farm Bureau News 13