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farming

CSA: A Great Way to Eat Fresh, and Healthy, Meals

April 21, 2016 by The Inside Press

Roxbury Farm
Roxbury Farm

By Liz Susman Karp

With the current spotlight on farm-to-table eating and eating local, spring presents an opportune time to sign up for a share in Community Supported Agriculture (CSA).

A CSA is a weekly allotment of farm-grown vegetables, usually enough to feed two to four people. Fruit, eggs, meat and poultry additions are often optional. Splitting shares is common. Some farms are certified organic, others follow organic practices (high certification cost) or have taken the NOFA (National Organic Farmers Association) pledge to farming, marketing and farm management in accordance with sound ecological and economic principles.

Participating in a CSA enables shareholders to obtain fresh, natural food; it’s a statement of commitment to the land, and lends support and security to farmers. That’s got to make food taste better!

There’s something grounding (no pun intended) about eating seasonally, when food reaches its natural peak. It’s reminiscent of a simpler time, yet is thoroughly modern. A plant-heavy diet with few or no processed foods has proven more nourishing. Fertile soil fights the effects of global warming. Improved access to better food offers choice in a food system which promotes unhealthy foods.

Harvest Moon Farm & Orchard
Harvest Moon Farm & Orchard

Each week’s share is different. “The quantity of types of produce varies week-to-week depending on what is available–we include all produce we grow here on our farm,” says Christine Tartaglia of Harvest Moon Farm & Orchard. “But, for example, the cucumber crop might be fruiting like crazy one week and, say, peppers are not, so you might get more cukes in that box and no peppers. But that being said, we know that no one wants an overload of one type of veggie, so we do our best to offer a broad range of staples and new/different items each week.” Visit harvestmoonfarmandorchard.com

CSAs provide a weekly newsletter with information and recipes. Jenn Hentel, a member of Roxbury Farm’s CSA, says, “Most veggies you have heard of, but the rarer ones make it fun. My theory is: If you don’t know what to do with it, then roast it!”

A sampling of local options:

Members of Roxbury Farm’s CSA bring their own bags to pick-up sites, which include B’nai Yisrael, Armonk, and Pace University, Pleasantville. Known for innovative practices, the Kinderhook, NY farm’s CSA is in its 26th year. It runs for 23 weeks beginning June 8, with seven to 12 varieties weekly. Options include meat and chicken shares and an 18-week fruit share. Shareholders are asked to contribute time neatening their site or delivering extras to a food pantry. www.roxburyfarm.com

The CSA of Harvest Moon Farm and Orchard in North Salem is in its fifth year. Half or full bushel shares are offered for 13 or 18 weeks beginning July 7. Prices start at $325. A milk share from Ronnybrook Farm is available. Members may receive grass fed beef, apple cider or eggs as occasional bonus items. Visit www.harvestmoonfarmandorchard.com.

The Stone Barns Center CSA, available to members of Stone Barns, “is so much about sharing not just in the crops from our farm, but in the work of the Center to change the way America eats and farms,” says SBC Content Manager Adriana Stimola. Beginning June 1 for 22 weeks, it includes seasonal vegetable varieties not found anywhere else, often trial varieties from collaborative seed-breeding partnerships. Some will be grown exclusively for CSA members. Cost is $800; pick up at Stone Barns, Pocantico Hills. Options are chicken, eggs and flower bouquets. Visit stonebarnscenter.org

Harvest Moon Farm & Orchard
Colorful produce from Simpaug Farms is enticing to the eye and the palate.

Simpaug Farms in Suffield, Conn., will distribute its CSA in Ridgefield at Bailey’s Backyard and the Ridgefield Farmers Market from June 6 to Sept. 19. Each weekly or bi-weekly share includes five to 12 vegetable varieties with herbs, berries and occasional preserved items from the farm kitchen. Meat, eggs and other products may be purchased through the farm website. Members are encouraged to share their experiences, photos, and recipes on Simpaug’s social media pages. 300 shares are available; cost is $35/week. Visit www.simpaugfarms.com.

Pound Ridge Organics
Pound Ridge Organics

Pound Ridge Organics, a local organic food hub, offers a CSA featuring all clean, locally-grown products year-round without upfront cost. Members receive a weekly order form for organic/biodynamic produce, certified organic, animal welfare-approved meat and poultry, dairy, artisanal breads and other natural products, including kosher, vegan and gluten free options. New this spring is a heritage egg and poultry option. No limit to spots or minimum/maximum order, but organizer Donna Simons, who founded PRO five years ago after doing a research project on factory farming, prefers people order on a regular basis. Pick up at hr carriage house in Pound Ridge. For more info, write to: poundridgeorganics@icloud.com.

CSAs provide appealing alternatives for food choice. Dara Mirsky joined Roxbury Farms so her young sons could see her and her husband enjoying vegetables. “I like getting vegetables that are still a little dirty…just pulled from the earth,” she says. “And on the whole everything tastes a lot better than the supermarket.”

farm

Liz Susman Karp is a freelance writer and public relations practitioner. She, her husband and two teenage sons live in Briarcliff Manor near the site of Briarcliff Lodge where they used to explore the ruins when the boys were young.   

Filed Under: Armonk Cover Stories Tagged With: Community Supported Agriculture, CSA, farming, fresh, health, Inside Press, organic, theinsidepress.com

Chappaqua Station: A New Farm to Town Café

December 2, 2015 by The Inside Press

Story and Photo By Karen Talbot

chapp station

Taking advantage of great architecture and its historical setting, this is a brand new casual café owned by husband and wife, Peter and Erin Chase and Chef Alan Ashkinaze. Chappaqua Station honors regional farmers, trade fair cooperatives and a sustainable approach to agricultural and dining. The restaurant believes “food, art and education are powerful mediums that connect and unify a community.” Chappaqua Station wants to be the gathering place for people living locally to gather and dine. The menu changes every week as Peter and Erin visit the local Farmers Market and purchase fresh produce for the week’s offerings. It is open every day except Sunday, from 4:30 a.m. to 10 p.m., serving breakfast, lunch and dinner.

Some popular breakfast choices are homemade cranberry muffins, a farm fresh egg sandwich and omelettes made with fresh vegetables from the Farmers Market. The lunch and dinner menus are the same, featuring some favorites: flatbreads such as the fig marmalade, Maytag blue cheese, almonds and arugula or a salad with curry roasted cauliflower with raisins, pine nuts, capers and peppers. For a heartier entrée, try the Tuna Takaki {seared rare} with a sesame–ginger vinaigrette served with your choice of one of their ten healthy and creative salads. Customers can order food, then sit down at a table and be served. Chappaqua Station is all about using local fresh ingredients.

Some unique things about this eatery: every two months a local artist will be featured and his or her artwork will adorn the walls. Currently Francesco Mastalia’s intriguing black and white photographs are on display. local distilleries from the Hudson Valley as well as from Long Island and Brooklyn are used here. House-made syrups are used to make all of the sodas…such as a peppermint–spiced soda that will be available for the Holidays. And jazz artists from New York, will play most every Saturday night. A featured Holiday cocktail will be Rudolph, consisting of: cranberry infused white whiskey, ginger syrup, lemon juice, a dash of bitters and Blanc de Blanc. The Chappaqua Garden Club will also be decorating Chappaqua Station festively for the Holidays.

1 Station Plaza, Chappaqua
914-861-8001
chappaquastation.com

Karen Talbot is a Westchester-based personal shopper and restaurant reviewer. The love of cooking runs in her family! Karen’s son Alex and his wife Aki Kamozawa started a food blog “Ideas in Food” in early 2000, and they have just opened “Curiosity Donuts” in the Stockton Market in Stockton, New Jersey.

Filed Under: Sponsor News! Tagged With: cafe, Chappaqua, Chappaqua Station, dining, farming, Inside Press, local business, Produce, theinsidepress.com

FarmOn! Advice: Think Carefully about your Food’s Origin

October 8, 2015 by The Inside Press

Back to front: Barry Graziano, Chappaqua & Armonk Manager, Houlihan Lawrence; Roselyn Harburger, Katonah Manager, Houlihan Lawrence; Leslie Lampert, Owner, Cafe of Love; Amanda Gomolka, Manager, Cafe of Love; Jackie Graziano; Westchester Ambassador, FarmOn! Foundation; and Tessa Edick, Executive Director, Founder, FarmOn! Foundation
Back to front: Barry Graziano, Chappaqua & Armonk Manager, Houlihan Lawrence; Roselyn Harburger, Katonah Manager, Houlihan Lawrence; Leslie Lampert, Owner, Cafe of Love; Amanda Gomolka, Manager, Cafe of Love; Jackie Graziano; Westchester Ambassador, FarmOn! Foundation; and Tessa Edick, Executive Director, Founder, FarmOn! Foundation
Program in Poughkeepsie Highlights “Edible Education” Efforts

A recent gathering of support for the FarmOn! Foundation at Café of Love in Mount Kisco offered an instant reminder of what constitutes the most ideal farm to table food. Just because something states “farm” does not mean a food is healthful, reminds FarmOn! Foundation founder and Family Farm advocate Tessa Edick.

Edick said it’s critical to distinguish between food from “factory farms” versus “family farms; each one of us needs to give careful thought to where the food on your plate came from, and also, at least once a day, choose a local ingredient!”

“It can make a big difference in your family’s healthy development when you eat fresh food acquired directly from a family farm,” said Edick.

While learning about FarmOn!, attendees enjoyed a platter of family farm fresh veggies and also Café of Love’s signature fried chick peas and beverages from the café’s beautiful lounge area while learning about FarmOn!. The event was sponsored by Houlihan Lawrence.

Wescthester Ambassador for FarmOn! Jackie Graziano of Katonah has embraced the group’s efforts to not only bring family farm fresh ingredients into area schools but to also teach the value of farm fresh eating to kids. Programming is intended to be fun and innovative, says Edick. One program “celebrating local farms and local foods” is described below. Notes Graziano: “I love the idea of an “edible education” in schools; it brings everything together!” — Grace Bennett

“Back to the Farm” Series in Pougkeepsie

FarmOn! Foundation in partnership with the Poughkeepsie Farm Project and local support in the Poughkeepsie School District is presenting “Back to the Farm,” this month, a month-long series of events in the Poughkeepsie School District celebrating local farms and local food.

FarmOn! Staff explain that there’s a missing link between farms and schools and that it’s essential that we bridge it for the health of our children and our communities.

FarmOn! Foundation is sponsoring the school cafeterias to serve a locally-sourced dish featuring Slope Farm to School New York State Ground Beef to more than 4,000 students district-wide throughout the month. Students at all four elementary schools will also enjoy tastings of local raw vegetables provided by the Poughkeepsie Farm Project, local milk provided by Hudson Valley Fresh, local apple taste tests lead by the Dutchess County Department of Health’s nutrition educator, and cooking demos and tastings of locally sourced vegetable dishes presented by chef interns from the Culinary Institute of America.

Every 2nd grader district-wide will visit the Poughkeepsie Farm Project, seeing how food is grown, harvesting and tasting fresh vegetables straight from the ground. Every 4th grader district-wide will visit a Hudson Valley Fresh dairy farm and see how cows are milked, tasting fresh milk and yogurt. Other interactive activities and demonstrations are also planned.

MORE ABOUT FARMON! FOUNDATION:

FarmOn! Foundation is a non-profit organization of professional farmers, educators, influencers, supporters, nutritionists, students, and community leaders invested in the future of local agriculture and building local economies. FarmOn! Foundation creates and funds youth educational programming and is working to preserve family farming in America with an edible education. Some of FarmOn! Foundation partners include TasteNY, John Varvatos, Bronx Zoo, NYS Department of Ag & Markets, Local Economies Project, Hudson Valley Fresh, Maple Hill Creamery, Yelp, Whole Foods Market, Modern Farmer, Cornell University CALS, NBA, Disney, and SUNY. In the first-ever partnership of its kind, students at SUNY Cobleskill, Morrisville State College and the Cornell University College of Agriculture and Life Sciences will be able to live and work at the Foundation’s working farm– FarmOn! at Empire Farm in Columbia County in New York State gaining real life experiences in the food production field. Learning will range from seed and soil crop planning to growing food, harvesting it, producing, and cooking food in a commercial teaching kitchen and extend all the way to custom growing for New York’s institutions, caterers, retailers and chefs.
For additional information, please visit www.farmonfoundation.org.

Filed Under: Westchester Tagged With: farm-to-table, farming, Food, nutrition

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