Registration for 2025 Farm Camp will be announced in the new year. Thank you to all for another fantastic year of camp!

Please email alisonsacks@gmail.com to be put on the registration announcement list.

ABOUT FARM CAMP — This 3-night all-inclusive retreat is a blend of nutrition and farming that welcomes anyone looking to strengthen their culinary skills and farming knowledge. The curriculum is all hands-on practical learning where we will go beyond the labels and turn the science of ingredients into delicious meals, beauty products, and remedies.

Enjoy your morning beverage with breathtaking mountain views from the farmhouse before we spend full days gathered in the garden, at the farm and in the kitchen. Enjoy happy hour in the sheep pasture before we stop off into the garden to harvest fresh tomatoes for farm BLTs with freshly made mayonnaise and sourdough bread — all made by you!

The CPE activity application for Farm Camp is pending CDR review and approval for 25 CPEUs for registered dietitians.

Hi! I’ve been a dietitian for 17 years and have dipped my toes in so much. Hospitals and ICUs, private chef, food stylist, book writing, recipe development, coorperate wellness, private practice. Seven years ago I moved from Washington DC to a rural mountaintop farm to marry a ‘beyond organic pig farmer’. Catoctin Mountain Farm is where I began digging deeper into my own nutrition philosophy, adapting more of the “old fashion” ways of cooking and eating practices. I have spent countless hours in my farm kitchen creating dishes from the farm. I take tremendous pride in our farming practices and hold our animals sacrifice close to my heart. Our farm is located in the most agricultural dense region of Maryland. We will spend our time surrounded by miles and miles of orchards and lush mountain pastures with grazing animals. A lovely atmosphere to unplug and strengthen your own wellness passions.

ECOLODGE WITH PRIVATE OR SHARED ROOMS
Comfortable, cozy, and authentic farmhouse ecolodging. This three-story lodge is also known as the Three Little Pigs Lodge because the old farmhouse was renovated with one-third straw, one-third “sticks”, and one-third bricks. It features a two-story log cabin at its center with a historic brick addition on one side and a new, naturally built addition on the other. Hardwood floors and luxurious, light-filled rooms are throughout. Meals will be enjoyed in the dining hall and large covered outdoor dining area. Multiple balconies, terraces and porches with swings and rocking chairs to enjoy. Garden, hiking, and farm animals on-site.

ROOMS — Most rooms contain two or three beds with detached shared bathrooms. A limited number of private rooms available for an extra cost. The bunk room hosts five beds. Rooms will be assigned on a first come basis. If you sign up for a shared room, anticipate sharing with one to three other people. These rooms are large. Your accommodations will not be without comfort. Please email Alison if you plan to bunk with a friend(s). Towels and bedding provided, just bring your toiletries. Check out more photos of the farmhouse lodge here. Each room has its own AC unit to regulate your comfort. If you require special sleeping arrangments please select a private room.

FOOD + DRINK

All meals will be prepared by our chef and served family style. The meals will be centered around the growing seasons — all harvested from the land and neighboring farms. Hyper local and delicious!

A Sample of the Menu

• Breakfast: Chorizo and egg burritos, fresh homemade yogurt with fruit and granola

• Lunch: Lamb meatballs and grilled chicken, falafel, sourdough naan, fresh yogurt and garlic sauce, grain and garden salads

• Dinner: Brick fired sourdough pizza, salads, fruit pie with homemade ice cream

• Happy Hour Daily with local cheeses, wines and kombuchas

• Coffee, Tea, Water, Seltzer

• Nutritious snacks available anytime

FARM CAMP CURRICULUM

• Backyard Farmacy - We will be wildcrafting common backyard botanicals into homemade remedies. Learn how to create your own facial tonics and medicinal and culinary tinctures from your own backyard.

• Everything Sourdough & More! Bring on the fizz and ferments as we dive into bubbling sourdough bowls to create amazing baked goods. We will also explore and sample fermented vegetables and beverages.

• Making Grains More Digestible - Learn culinary techniques to optimize digestion and nutrients in plant proteins and how this can be the key to treating digestive diseases.

• Welcome Back Milk Cow - Learn all the nutritional benefits of local grass grazed dairy while making butter, mozzarella cheese and fresh churned ice cream.

• Fats of All Kinds - We will explore all the medicinal purposes and properties animal fats provide. You will make the most beautiful flaky pie crusts, soap, and whip up mayonnaise all from animals lovingly raised on our farm.

• Farmer for a Day - If you’ve ever romanticized about being a farmer, this is your chance! Spend a day-in-the life as a farm hand, helping with chores and tending to animals. Tour the farm with our four Great Pyrenees dogs and friendly goats. Snap a selfie with some piglets. And most important, learn who your farmers are and how your food is raised in a regenerative agricultural setting.

Nick is my husband and Jay is my work husband. Neither of them grew up in the ag world.

Nick was born and raised in Los Angeles, CA - a true city boy. He read a book in college that inspired his farm dream and quickly ended his short career in the finacial world. He bought land on the mountain and the farm began in 2011 with a puppy, 2 goats, and a few pigs. He is a true renegade of his time that sacrificed a lot of comforts, including living in a barn for multiple years to make this dream come true. A forward thinker, Nick is dedicated to preserving the land and raising top quality meat for his community.

When life brings opportunity some of us take them. That’s just what Jay did, packing up his Baltimore life and bringing with him a street cat, now turned resident barn cat, Sheena. He has blended his biology background with animal husbandry to ensure our livestock’s wellbeing. He is a woodworker and lends his talents to building luxury coops for our poultry flocks. He also has a passion for native trees and birds.

Nick and Jay are the backbone of Catoctin Mountain Farm. Ask either of these farmers a question on any topic, and they’ll have a great answer for you.

Sabillasville, MD is located 70 miles equally outside of DC and Baltimore, it’s an easy 75-90 minute drive for locals.

For those of you who will be flying in, any airport: BWI (Baltimore), DCA (Washington DC) or IAD (Virginia) are all good options. Plan for 1.5 hour commute from any airport.

Nothern Maryland in August is moderatly hot. In October it is cool. We will be sharing our time in the valley and the mountain so plan for mild temperature fluctuations.

CLOTHING

• Jeans/long pants for hiking/farm day

• Hiking shoes/boots, sandals, sneakers

• Comfortable dresses/casual attire

• Cozy sweater, flanel

• Layers

• Hat/scarf/bandana

• Apron

• Sunglasses

• Hair dryer

TOILETRIES

• Shampoo and sunscreen

Notebook, pen, and reusable water bottle is encouraged

Booking Travel: Please wait to hear from us prior to booking your traveling arrangements. We want to ensure enough attendance to hold the retreat. You will be fully refunded if the retreat is cancelled.

Questions about Farm Camp can be directed to Alison Sacks: alisonsacks@gmail.com