By Matt de Simone
Nestled between Troutville and Fincastle, Williamson Farms has stood as a lasting example of Botetourt County’s deep agricultural roots. The Williamson family had been farming there since the late 1700s and at their current location for nearly a century. Over that time, the land had seen everything from a cow-calf operation to a dairy farm, even a tomato canning factory. Tom and Tara Williamson continue that legacy with a blend of tradition and innovation.
“The Williamsons have been in the county since the county was formed,” Tom said when the Williamsons were interviewed last week. “At this farm, we’ve been here for about 100 years now. Originally, it was just like all the farms were back in the day.”
Some of the original farming focuses then were growing tomatoes and other vegetables, raising chickens, building cattle, and making butter. They then sold it to the direct consumer, which is similar to what the Williamsons are doing today. Over time, the farm became more of a small-scale cow-calf operation.
Following Tom receiving an Agronomy degree from Virginia Tech, he brought the farm up from 40 acres to 400 acres, and brought back the tradition of selling directly to the consumer. Growing up, Tom’s family sold cattle and hay. Now, the Williamsons have diversified their products adding other elements like raising bees, sheep, corn, various veggies, and the occasional blackberries for additional farm output.
Williamson Farms has blended innovative measures when developing all of the products they offer the community with a focus their environment and the animals who dwell within it.
“We bring a strong sense of innovation to the farm,” Tara shared. “At the core of our beliefs is a sense of duty to the land and animals, and that ethos has never changed.” While the tools have evolved, including a new GPS system for their tractors, the heart of the operation remains rooted in hands-on animal husbandry. “These animals are an extension of yourself,” she explained. “The essence of animal husbandry is being a true shepherd and steward.”
Like many family farms, cost remains a major barrier to adopting more advanced technologies, and the Williamsons believe future farmers will need to adapt quickly. “Farming will have to be more flexible, more tech-driven,” Tara said. But that shift, she added, shouldn’t come at the expense of land stewardship or the human connection to farming. One concern she raises is the misconception that farmland holds less value than commercial development. “That list [of misconceptions] could reach novel-length,” she joked, “but undervaluing farmland as a human resource is one of the biggest.”
At Williamson Farms, “buy fresh, buy local” isn’t just a trend you’re now hear during commercials or read on advertisements and menus for local restaurants – it is a way of life. Tara explained that when people buy food from local farms, “You’re saying, ‘I do care what I put in my body. I do care how it was raised, how far it has traveled.’” The Williamsons sell directly to the public through a self-serve farm stand and at the Blacksburg Farmers Market every Saturday. Their grass-fed beef is also available for cheeseburger lovers every day at the Town Center Tap House in Daleville. For the Williamsons, locally grown food offers more than just flavor. “This isn’t just food – it’s a living archive of your region’s history,” Tara added.
Consumer habits have shifted, too. “Customers now want food that’s as local as possible, ethically raised, and sustainable,” Tara said. She noted that customers are now asking more questions, seeking connections, and making informed decisions that support both their health and the environment.
And if someone asked how they can buy local beef or produce directly from the farm, Tara’s answer is simple: “The Farm Stand, of course.” The Williamson Farms “Farm Stand” is located at Trinity Road and Roberson Lane in Troutville, open from 9 a.m. until 7 p.m. daily. The store offers local meats, farm-fresh eggs, organic veggies, milled grains, and oatmeal.
The future of farming in the county is always on the Williamsons’ minds. Tara points to Botetourt’s 2045 Strategic Plan, which places agriculture and innovation at the center of the community’s identity. Still, she believes stronger advocacy is needed. “We’ll need the value and support of the citizens and community to get there. We’re only as strong as our weakest link – let’s not let food production be that weakest link.”
While Tara and Tom are hopeful their 4-year-old son Jack, who represents the farm’s sixth generation, might one day take the reins, they joked, “Jack said he’d need at least two new tractors to do the work he needs to do, so I guess that’s settled then. He loves the idea of automation, but only if he’s still able to drive at least one tractor himself.”
In terms of how the Williamsons would like the public to better understand about the challenges and joys of farming in a traditional way, Tara explained that “it takes such time and resources to maintain and manage a farm. Physical, emotional, spiritual. You’re responsible for an entire ecosystem and the life that lives among it – from the many species of livestock and plants that thrive above, to the countless millions that live beneath the soil. It’s all yours to care for, and that’s a heavy weight, and a strong reward. Knowing that the seeds you planted yesterday help feed a family in the tomorrows to come, that’s pretty powerful.”
The spirit of Botetourt farming, according to Tara, is defined by resilience and connection. “In Botetourt, what we eat reflects who we are: rooted, hardworking, resilient, and deeply connected to place.” Though the community has some work to do to deepen ties between agriculture and everyday life, efforts like Tara’s new podcast with former WDBJ-7 news anchor and meteorologist Robin Reed, Forgotten Fields Project, is a step in the right direction. This podcast can be found in the Apple store, Spotify and other outlets. In it, Tara and Robin talk about local and regional agriculture topics with local farmers.
At Williamson Farms, the focus has always been on more than just producing food – it’s about serving the community with integrity, care, and a deep respect for the land. Through their commitment to sustainable practices, local engagement, and preserving agricultural traditions, the Williamsons continue to provide not just nourishment, but a meaningful connection between the people of Botetourt and the place they call home.
To learn more, visit www.williamsonfarmsva.com.
