|The Fulton Stall Market Lunch Series |
with "Organic" featured farmers & chefs!
|New York Apple Agritourism Videos |
with Elizabeth Ryan of Breezy Hill
|Elizabeth Ryan of Breezy Hill & Stone Ridge Orchards |
3012 Route 213, Stone Ridge, NY 12484 Map
Phone: 845-687-2587/ Website 1, 2 / Email
Stone Ridge Orchard is a 114-acre ecoogically managed orchard in the Hudson Valley. We produce Hudson Valley Farmhouse Cider. Ecologically grown means grown on family farms; by stewards of land, water and wildlife; using natural methods and minimal spray; closing the distance from farm to table. Ecological farming covers a spectrum of environmental and conservation practices including organic, biodynamic, and advanced integrated pest management (IPM). Our farm stand at Stone Ridge Orchard is open Fri-Sun seasonally. We produce a line of exceptional farm-based ciders with style and character. Drawing on classic European cider making techniques, our highly drinkable ciders have a robust new world flavor profile. The cidery is based at two beloved Hudson Valley farms, Breezy Hill Orchard near Rhinebeck and Stone Ridge Orchard near New Paltz. The farms are known for their commitment to ecological growing and the production of highly flavored fruit. The orchards produce over 100 varieties of apples and have just planted a dedicated hard cider orchard with a number of traditional cider apples including Dabinett, Bedan, Binet Rouge, Kingston Black, Chisel Jersey, Ashmeads Kernel, and others. Hi, I'm Elizabeth Ryan, producer of Hudson Valley Farmhouse Cider. I am a renowned fruit grower and cider maker and have studied cider making in Somerset and Hereford in England. I have a degree in Pomology from Cornell University. I made my first barrel of cider there as a student in 1980. I bought Breezy Hill Orchard in Dutchess County in 1984 and have since expanded to operate two more orchards, one of which, is Stone Ridge Orchard in Ulster County. I am one of the founding GrowNYC Greenmarket farmers. I received the Cornucopia award from Stone Barns Center for Food and Agriculture and was a Smithsonian Fellow. I was a keynote speaker at the NY State Governor's Alcohol Summit where I pushed policy that would support small-scale hard cider production. We created a line of home brewing kits for the Williams-Sonoma Agrarian collection, including hard cider, mead, wine and sparkling wine. Our new tasting room has opened at Stone Ridge Orchard and we welcome visitors for U-pick in the fall. You can find our cider in farmers markets and at farm-to-table bars and restaurants in NYC and the Hudson Valley. What started out as a simple roadside fruit stand to sell fresh apples from our orchard has evolved into the area’s most unique purveyor of local foods grown using sustainable farming practices. We now feature a wide variety of local gourmet produce and farm products that include our own fruit as well as products from the area’s finest growers. VISIT: Stone Ridge Orchard is open 7 days a week 9am-6pm and in the fall open for apple picking. Breezy Hill Orchard also hosts special events like their Fall Wassail Celebration. Public Transit: Public Transit: Trailways Bus from NYC 2.5 hours to New Paltz + 20-minute Taxi.
|Beth Linskey of Beth's Farm Kitchen |
504 County Rt. 46 Stuyvesant, NY 12173 Map
Phone: (800) 331-5267/ Website / Email
We began our business in 1981 in an 1850s farmhouse in Columbia County in New York State. Our county is situated in the Hudson Valley and we are just a mile up the road from the river. We buy all of our fruit locally, or regionally, as we are part of the Greenmarket of New York City. The one exception is citrus fruits, which do not grow in our climate. Beth Farm Kitchen’s first product was Strawberry Jam. Since then we’ve developed over 90 jam varieties. Why stick with a single product, especially since so many fruits are grown in this region? We could not overlook even the tiny elderberry. We’ve tried many combinations too, including Cherrycot and Raspyboyberry. But the bestselling, and most popular, is Strawberry-Rhubarb Jam. Finally, we expanded into the marmalades to complete our product line. YUM! In her research on jams, Beth Linskey, our founder, says she kept running into discussions, or notes, about chutneys. As she says, “Being from the Midwest originally, tartar sauce was exotic to me. Chutneys seemed extraordinarily different—and what a great use for fruits and spices. In the 1980s, my husband Charlie and I, with our nonflammable palates, developed the Blazing Tomato Chutney. We began with “ketsup,” just as the early American settlers did, and added some heat. At the end of the growing season, these pioneers made ketsup from tomatoes and apples, just as chowchow was made from vegetables. Ketsup, in fact, goes back further—to India and China. We were so enamored of this chutney that we began experimenting, and tweaking other recipes. We went through many trials—and many many errors—but we now have a fine collection of subtle, and sometimes spicy, chutneys.” Beth continues … “In 1983 Pepper Jelly with cream cheese was a trendy treat, but it has now become Habanero Jelly served with goat cheese. And we got even more daring and began our foray into hot sauces. Sampling these products is not for the faint-hearted. We are not inherently mean spirited. We do warn people.” As for mustards (some are also hot) we are working with Cayuga Pure Organics. Cayuga sells us the seeds and we make local mustard. We’ve been told local seeds have not been used in New York State for well over 50 years. We welcome their return.
|Willy Denner of Little Seed Gardens |
541 White Mills Rd., Valatie NY12184 Map
Phone: (518) 392-0063 / Website / Email
Little Seed Gardens is a 97-acre family run farm in the town of Chatham in Columbia County, situated on rich bottomlands at the confluence of two creeks. Farmers, Claudia Kenny and Willy Denner and their two children, tend vegetables, cover crops and pasture. We are committed to agricultural practices that protect land and human resources, build biological diversity, and produce quality food for our local communities. Our food is grown without synthetic insecticides, fungicides, herbicides or fertilizers. Little Seed Gardens is certified organic by NOFA-NY Certified Organic, LLC. As farmers we work to sustain the land for future generations. Willy and Claudia began Little Seed Gardens out of their passion for gardening and their desire to integrate work, home and family life. Willy likes old tractors, roads with pot holes and emerald waves of salad mix blowing in the wind. He takes on the task of organizing and implementing production of our 20 acres of vegetables. He has a profound commitment to working with the natural cycles, and building the farm's soil life. Claudia was drawn into a life of farming through the joy of playing in the dirt and a desire to live well. She is motivated to farm by the desire to create healthy human community co existing peacefully. They have been using Holistic Resource Management as a decision making model for Little Seed for the last 20 years. Claudia and Willy work as sustainable food system activists on projects with diverse stakeholders. They offer on farm mentoring to young farmers and mentor through NOFA New York.
|Miriam Latzer of Good Flavor Farm |
1187 County Route 6, Clermont, NY 12526 Map
Phone: (845) 430-6734 / Website
Good Flavor Farm is located on a small piece of land in Clermont, NY. The produce here is Certified Naturally Grown. No pesticides. No herbicides. Non-GMO seed. A real commitment to improving the soil through methods like cover-cropping, and ever more sustainable sources of fertility. Don’t know what that means? Come and see!
|Morse Pitts of Windfall Farm |
301 Neelytown Rd, Montgomery, NY 12549 Map
Phone: (845) 457-5988/ Website / Email
A small unconventional farm in Montgomery, NY (Orange County) specializing in salad greens and unusual produce: edible flowers, watermelon radish, etc. No Pesticides, No Herbicides,No Insecticides, No Fungicides, No Chemical Fertilizers. We used the term "organic" to describe Windfall Farms before the United States Department of Agriculture began its national organic certification program. It set a lower standard than the original certifiers, allowing large industrial farms to be called "organic" while maintaining many unethical agricultural and labor practices. We no longer endorse the term, but still endorse many organic farms and organizations that hold themselves to higher standards.
|Brother Victor-Antoine d'Avila Latourette of Our Lady of the Resurrection Monastery |
246 Barmore Rd., Lagrangeville, NY 12540 Map
Phone: (845) 457-5988 / Website
A Benedictine monk and nine-time author follows up his Twelve Months of Monastery Soups with a similar ode, this time to the healthful, palate-pleasing salad. D'Avila-Latourrette, resident monk at Our Lady of the Resurrection Monastery, near Millbrook, N.Y., has collected hundreds of eclectic salad recipes from around the world. Arranged by the month, each of these mostly vegetarian salads (some contain egg, cheese or fish) call for the fruits, grains and vegetables appropriate to the season. Salads range from classics such as Caesar Salad and German Potato Salad to rustic Dutch-Style Egg and Cheese Salad, on to more exotic fare, such as Capered Deviled Eggs with Beets and Remoulade Sauce. The recipes are user-friendly and contain helpful suggestions on how and when to serve each dish, as d'Avila-Latourrette tells readers whether a salad is appropriate for a celebration or an outdoor picnic, if it should be served chilled or at room temperature and if it should be eaten before the entrée or as a palate cleanser before dessert. Each page contains an appropriate and entertaining proverb or brief quote about eating, cooking or the spiritual life. A section on "Salad Basics" and another on "Salad Oils, Vinegars, and Dressings" frame the recipes at the beginning and end of the book, respectively.
Jean Paul Courtens of Roxbury Farm
| Ashley Loehr of Sparrowbush Farm |
2409 Route 9 Hudson, NY 12534 Map
Phone: (518) 537-4401/ Website
|Guy Jones of Blooming Hill Farm |
1251 NYS Rt. 208, Blooming Grove NY 10914 Map
Phone: (845) 782-7310 / Website / Email
Guy Jones started farming in the Hudson Valley in the early eighties, not long after he gave up his storefront law office in Albany, New York. In the beginning, Blooming Hill sold vegetables at farmers' markets locally and in New York City at the Union Square Greenmarket. Back then the farm still grew a very wide variety of specialty organic produce - some of it strange and new even for the burgeoning New York restaurant scene. This attracted the attention of up and coming chefs such as David Bouley, Mario Batali, Tom Colicchio and Michael Romano. These would-be restaurateurs began picking up produce from the farm's Greenmarket stand on a regular basis. Other chefs caught wind of this and began requesting that the farm try growing unique crops from then hard to obtain imported seeds. The farm answered these requests and the word began to spread. Before long Blooming Hill had a small but loyal group of wholesale customers, and was delivering weekly to restaurants in New York and the surrounding area. Today we're still known for our unaltered, eclectic and broad produce offerings - we grow and forage over 200 varieties of fruits and vegetables on a hundred acres in Orange County, NY, and we are proud to sell to some of the finest restaurants in New York City, New Jersey, and the Hudson Valley.
|Ray Bradley of Ray Bradley Farm |
317 Springtown Rd, New Paltz, NY 12561 Map
Phone: (845) 255-8769 / Website / Email
Eight years ago, 317 Springtown Road was an abandoned 27 acres farm, and an eyesore to everyone. What Ray saw was an opportunity to actualize his dreams of having a place to raise animals and grow vegetables, fruits, herbs and flowers to share with others. Full of potential, his field of dreams has become a working farm, home to chickens, bees, pigs, and the occasional stray cat, along with row after row of vegetables, flowers and herbs. Ray may have a way with farming, but he got his start in the restaurant industry. He began humbly enough, “peeling carrots” in 1976 for a hotel chef who split the years mainly between Cape Cod and Clearwater, Florida. By the decade’s end he learned enough to move on – and up – running the Ram’s Head Inn restaurant in Shelter Island for three years before migrating to Manhattan. Initially, he felt (in his own words) “way over my head” working as sous chef for the storied Le Cirque. But his subsequent stints – including The Westbury Hotel’s Polo and Montrachet – suggest anything but defeat. It was during this time that Ray rubbed elbows and prepared dishes with a rising group of soon-to-be culinary stars like Daniel Boulud and Thomas Keller. Of these, childhood friend and fellow Connecticut native David Bouley proved his most memorable collaboration. The two reconnected in the mid-80s at Montrachet, before moving on to start Bouley. It was here that Ray helped build the heralded restaurant from the ground up, literally, serving as sous-chef and carpenter both, prepping meals, purchasing product and running the meat station, while laying down mason and installing fixtures with David and his brother. In spite – or perhaps because – of Bouley’s success, Ray found restaurant work to be taxing (“it never ends, unlike farming”), so he moved on after three years. In 1990 he left to work as a distributor with Frank Wilkow while renting a small plot of Wilkow’s land in New Paltz to grow his own organic vegetables. He started selling this produce directly to the people, at the then-new Grand Army Plaza Greenmarket. Three years passed and Ray again switched gears, moving to Costa Rica to oversee the kitchen at a friend’s bed and breakfast. Contemplating a more permanent shift south of the border he, and I quote, “chickened out,” returning to New Paltz and renting land across the street from a million dollar horse farm to expand his organic lot. After gentle prodding (“stop working for other people!”), he contemplated starting a farm of his own. In 2000, Ray began farming 27 acres of land on Springtown Road and opened Bradley Farm. And he hasn’t looked back since.
|Jay Uhler of Peace & Carrots Farm|
|Lynn Faurie of B&L 4E Farm |
561 Old Indian Rd, Milton, NY 12547 Map
Phone: (845) 795-2207 / Website / Email
Our cattle are raised in grass, hay and natural forages, are never in a feed lot, always have access to pasture, and are never given hormones or antibiotics. Our animals experience herd life, as opposed to stressful feed lot conditions. We let our cows nuture their calves instead of early weaning and attempt in every way to provide a natural, humane lifestyle for our animals. Sun drenched, carefully rotated pastures have an abundance of vitamin E, and antioxidant that has been found to produce steaks that stay fresh and flavorful longer. Eating a diet of grasses also makes our beef rich in Omega-3 fatty acids which have been proven to help reduce cholesterol and fight heart discease. Our beef is also a good source of CLA, or Conjugated Linoleic Acid, an important nutrient that among other things encourages "repartitionaing", a process that directs calories toward muscles and away from body fat. Our chicks are raised in "hoop houses" which are moved twice a day to graze in the lush pastures. They are fed organic grain as well. We raise approximately 150 at a time. You may purchase them fresh on the day of slaughter. You may also but fresh frozen chickens while they last.
|Sam Wildfong of Obercreek Farm |
59 Marlorville Rd. Wappingers Falls NY 12590 Map
Phone: (845) 632-3888 / Website / Email
Obercreek farm is a certified organic farm located in Wappinger Falls, NY and has been in production since 2013. We grow diversified vegetables for our CSA, wholesale accounts in the Hudson Valley and New York City, Farmers Markets, and for our onsite Farm Stand. We grow outside during the season and in four passive solar greenhouses year round. In addition to the vegetable production, Obercreek has a half-acre hop yard and a quarter acre perennial herb garden. When weather turns too cold to grow food in the field we keep the farm alive by growing specialty baby greens in the solar greenhouses. All vegetables and herbs are Certified Organic. An additional 6 acres will go into production in 2016 making it a total of 14 acres in rotation throughout the main growing season. We are a group of young farmers with a passion for hard work that brings health and sustainability to our community, ourselves, and our soil. We are dedicated to preserving the natural integrity of our land by nurturing a biologically diverse environment. We want to foster a place where the community can come together to teach, learn, experience, and celebrate life in the Hudson Valley.
|Jacob Diaz of Slow Roots Farm |
Phone: (315) 717-9080
|Will Brown of Lowland Farm |
68 Prices Switch Rd., Warwick, NY 10990 Map
Phone: 845-481-3459 / Website / Email
Lowland Farm is named for the flat expanse of rich, grassy pastures and fields that slope into lofty hills skirted by the rambling Pochuck Creek. Farmer Will Brown raises grass-fed beef and pork responsibly. VISIT: Visit their farm store Saturdays year-round 10am-3pm. Public Transit: Take NJ Bus Transit 2 hours to Warwick, NY + Taxi 15 min.
Chris Harp of Honey Bee Lives
| Hanna Bail of Threshold Farm |
16 Summit St., Philmont, NY 12565 Map
Phone: (518) 672-5509 Website / Email
We're a biodynamic/organic farm. According to the farm records dating back to the late 1700s there were never any pesticides or fungicides used on our place. In addition the land is protected by the Columbia Land Conservancy. We, the farmers, have a long term lease with our land owners. Our cow herd takes care of fertilizing our fields. We have about 100% orchard hygiene and therefore can grow organic/biodynamic peaches, pears and apples (and in a few years plums as well!) . Customers comment on how delicious our fruit is and people, who are allergic to apples seem to be able to eat ours without any reaction. Biodynamically grown apples (Paul Red, Gala, Coxorange Pippin, Jonafree, Jonagold, Macoun, Liberty, Golden Delicious, Fuji, Ida Red, Baldwin), white peaches (Raritan Rose, White Hale, Bell of Georgia), yellow peaches (Bisco, Harbrite, Red Haven), and pears (Clapps, Bartlett, Bosc, Comice), grass fed beef and biodynamically/organically grown vegetables. Our farm is off the grid, with a beautiful rammed earth room, where most of the materials came from within a few hundred feet! Come for a visit. You need to call or email first, at least a day ahead or so, because we don't live on the farm. OR A small diverse biodynamic farm, specializing in tree fruit: peaches, pears and apples, vegetables, grassfed beef and pork(fed with strictly organic and soy free grain and the farm’s fruit and vegetables). Farm records dating from the 1700’s to present show farm has never been treated with pesticides, herbicides or artificial fertilizers.
|Don Lewis of Wild Hive Farm Map |
2411 Salt Pt. Tpk., Clinton Corners, NY 12514
Phone: (845) 266-0660 / (845) 266-5863
Website / Email
| John Gorzynski of Gorzynski Map |
7460 NY State Rt. 52, Narrowsburg, NY 12764
Phone: (845) 252-7570 / Website / Email
Our diverse farm produces over 500 varieties of vegetables over 100 varieties of fruit all selected for exceptional flavor. We were certified 'organic' for over 20 years by alternating certifiers; NFA,NOFA,OCIA, and Greenmarket. We choose not to be definted by the bogus USDA definition. We continue to adhere to real organic standards far exceeding our governments. Our farm generates it's own fertility derived from a crop rotation that favors more green manure and fallow than production . We compliment this fertility with ground rocks and fish, sea weed products when necessary. We allow and encourage natures own ecological cycles to control reputed pests. Zone tillage minimizes disruptions of our living soil. Numerous crops produce seeds for us and have been selected for farm specific traits. Grains enter into our rotations that also support a small flock of seasonally pastured laying hens. Our products are available at farmers markets in Liberty NY, Union Square,sat , NY, our CSA,pickup tues on farm, and at local selected restaurants. Nestled in a valley of the Catskills two and half hours north of New York City, you’ll find highly nutritious and flavorful vegetables growing on Gorzynski Ornery Farm. John Gorzynski started farming in 1976 when he decided his backyard garden was producing more food than his family could eat and/or give away. They decided to buy a larger farm and in 1982 the Gorzynskis started creating their 20-acre farm in the Catskills. John has been a longtime advocate for organic agriculture and small-scale growers, especially in his local Farm Bureau. In 2002, however, he dropped their organic certification for the farm in protest of the newly enacted federal standards and changed the name of his business from “Gorzynski Organic Farm” to “Gorzynski Ornery Farm.” He sells his produce to very happy vegetable eaters every Saturday at NYC’s Union Square Greenmarket. He’s also recently dropped his membership in Farm Bureau.
|Eugene Wyatt of Catskill Merino Farm |
15 1/2 Phillips Place, Goshen, NY 10924 Map
Phone: (845) 772-1050 / Website / Email
The farm is in the low hills of Goshen, New York, 66 miles north of Manhattan and west of the Hudson River. It is a place of health, of birth and of well being. We pride ourselves by raising our sheep on pasture in the natural, time-honored small farm way. The flock was founded on Saxon Merino rams imported from Australia in the early 1990's. We treat our sheep as the special beings they are, and we respect the land that sustains them. In Summer the sheep graze 100 acres of lush, native grasses; in Winter they eat sweet, local hay cut on the farm. The farm is red barns, old tractors and trusty dogs too. Working on a farm is a traditional way of life and tending sheep fulfills a need to care. The land is an offering: we grow a restoring garlic in the fertile fields where the flock has over-wintered in years past; nothing is wasted here. Since the import of Saxon Merino rams, Catskill Merino ewes have been bred and selected to produce exquisite fine wool and the best of lean lamb.
|Jeff Bialas of J & A Farms |
PO Box 304, Goshen, NY 10924Map
Phone: (845) 360-5380 / (845) 374-6941
Website / Email
Welcome to J&A Farm! We grow over 250 varieties of vegetables, sustainably and thoughtfully, on our farm in Goshen New York’s famous black dirt region. Our vegetables are available for sale at our farmers markets and CSA program and direct to Chefs/Restaurants. We grow a full range of vegetables and herbs, including many specialty items. In all we grow over 250 varieties of over 70 different kinds of vegetables. Herbs that we grow include: Basil, Cilantro, Dill, Lavender, Mint, Oregano, Parsley, Rosemary, Sage, Thyme, and more! Below is a general listing, by month, of what is available at our stand. At J&A Farm we grow our vegetables according to organic principals. We are not Certified Organic, however all of our produce is ‘Certified Naturally Grown’.