The farm sells homegrown fruits and vegetables in its Farm Store, from asparagus, strawberries, blueberries, peaches, sweet corn, tomatoes, pumpkins, apples and even local honey, apple cider, baked goods and kettle corn. The Farm Kitchen also offers lunch options, ice cream, slushies and more. The outdoor activities offer U-Pick & U-Play with family fun for all ages. Things get extra festive on Saturdays with special guests, live music and extra activities. Fifer’s is open April through December each season 6/days a week (closed Sundays).
But the profession can be volatile.
“Agritourism is a seasonal and weather-driven business. We are completely at the mercy of Mother Nature for the crops and the crowds,” Fennemore said. “Staffing, preparations and inventory management is tricky with uncertain weather forecasts or any type of inclement conditions for customers. We don’t just handle change — we live it, adapting abruptly to keep moving forward.”
Keeley McCormick, a junior food and agribusiness marketing major, called Fifer’s a prime example of farmers working hard to diversify their businesses to succeed.
“Even from how everything is laid out and designed, you can tell it’s from a consumer point of view,” McCormick said. “They’re doing it all. They’re packing their own fruit. They’re doing their own tourism. They’re this leading example.”
Agricultural reflections
Throughout the day, students gained a firsthand appreciation of agriculture — the good, the bad and the ugly.
In Middletown, Larry Jester of Jester Farms, taught the basics of corn, soybeans and wheat. In Hockessin, Jim Mitchell at Woodside Farm Creamery, introduced them to a robot milking cows.
“We talk about the importance of technology in class,” McCormick said. “But to see how those small effects impact real life was eye-opening.”