About The Frozen Farmer
The Frozen Farmer takes the “farm to table” trend to the next level as these farmers really are the chefs.
These days, managing a third-generation family farm is tough. There are long hours, a lot of risk, and challenge of meeting the demands and expectations of your customers. Kevin and Katey Evans know it well, and revel in living up to the challenge every day.
Although it’s insanely busy, “Summer is our favorite time of year because the farm is revved up to high gear, and the food on our own table is the freshest and most flavorful of the year,” Katey says. “I fall in bed exhausted every night in the summer, but I spend the off-season thinking about the next time I’ll get to taste a fully ripened watermelon, still warm from the field, or the summer’s first sweet corn.”
Because the farm is located on busy Route 404, the “Seashore Highway,” and just minutes from the beach, customers often asked if the market sold any cold, refreshing and healthy treats that could be eaten in the car. “Every year I had moms asking me if we had anything they could give to their kids to keep them happy until they reach the beach. Finally one night we were kicking around ideas and it came to us – we could make sorbet with fresh fruit from the farm!”
The Frozen Farmer was a natural extension of the family’s mission to provide field-grown fruits and veggies, harvested at the peak of perfection, to feed your family and theirs.
“As a mother of two little girls, I want to feed my kids the freshest, healthiest foods possible,” Katey adds. “Our goal at the Frozen Farmer is to transform the most healthful, locally grown ingredients into the kind of sweet, refreshing treats that kids and adults alike will crave. It’s a great nod to our family heritage as well.”
Kevin’s mom, Beverly Lucks was from a prominet dairy-farming family in Camden, Delaware. His dad Joseph Evans, was a second-generation fruit, vegetable and grain farmer. “The Frozen Farmer is a great marriage of both sides of my family,” said Kevin, who lost his mother to cancer when he was a teenager and his father to the line of duty as a volunteer firefighter in 2005. “While we don’t have cows on Evans Farms, we have strong dairy roots and The Frozen Farmer is supporting all the local dairy farmers throughout the state by using milkbase from a local dairy,” said Evans.
Katey’s own mother, Jo Ellen, was thrilled with the idea. “Making ice cream is a longtime passion of mine,” she says. “When Katey told me about the idea of creating fresh-from-the-field ice cream, nice cream and sorbet, I knew I had to be involved.”
Katey did, too. The pair attended Ice Cream University, where nationally known frozen confection guru Malcolm Stogo taught them how to make ice cream and sorbet that is the perfect combination of creamy and smooth. And it’s where the idea of “nice cream” was born.
“We took my passion for ice cream and combined it with the experience Evans Farms has in local produce to make ‘nice cream,’ a product that tastes like traditional ice cream, but with less fat and more locally grown fruit for added nutritional content,” Jo Ellen says.
The Frozen Farmer, a newly minted division of the family-owned and operated Evans Farms of Bridgeville, Del., officially opened June 18, 2015.
Fans of The Frozen Farmer now recognize Jo Ellen as “Mama Jo,” the lady who makes the magic happen in The Frozen Farmer kitchen.
Evans Farms Produce wholesales their local produce direct to nearly a dozen different restaurants in Delaware and over 50 grocers throughout Delaware, Maryland, and Washington, D.C., and at nearly a half a dozen off-site seasonal produce market locations in Sussex County and Kent County, Del., and at their home market at 9843 Seashore Highway in Bridgeville, Del.