Discover

Farm
to
Table
2018

Bringing
Fresh Food
To Your Plate
In these pages, learn
about the many people
and organizations
involved in producing
and preparing local
food and educating
the community.
•
Use our directory and
map to take a tour
of Tri-state area farms,
farmers markets and
restaurants that
source locally.

The Lakeville Journal, The Millerton News, Compass, www.TriCornerNews.com

DISCOVER FARM TO TABLE 2018 PAGE 1
 H U D S O N VA L L E Y ’ S L O C A L D A I R Y
B O T T L E D O N T H E FA R M
• FA R M T O U R S • P R O D U C T T A S T I N G & P U R C H A S E S •
• MILK • YOGURT • BUTTER • ICE CREAM • EGGNOG •
CALL TO SCHEDULE A TOUR
3 1 0 P R O S P E C T H I L L R OA D P I N E P L A I N S , N Y 1 2 5 6 7
518-398-MILK (6455) | SALES@RONNYBROOK.COM
F O L L OW U S

PAGE 2 DISCOVER FARM TO TABLE 2018

 INTRODUCTION

Soils To Souls
By Cynthia Hochswender

F
ood nourishes our modern America: For young way to teach children about
bodies of course but people who’ve grown up in the benefits of farming
it also nourishes our a world that’s increasingly than to let them go out in
souls and spirit. fragmented and existential, the fields themselves and
That’s part of the reason the farm movement offers a pick succulent sweets such
the farm-to-table movement chance to connect deeply and as these fresh blueberries
has been so powerful in meaningfully with the world shown below, collected
around them, with the soil from the berry patch at the
beneath their feet and with Isabella Freedman Jewish
their own bodies and souls. Retreat Center in Falls
There can be no better Village.
Contents
Finding That Dream ..................................... page 4
Can There Be Too Many Markets? .............. page 7
On A Hot Day, Or Just A Busy One .......... page 10
Getting Fresh In Winsted ........................... page 14
Farm-to-Table Directory and Map .... pages 16-22
Giving Farms, Communities
A Helping Hand .......................................... page 23
FFA Leaves A Lifelong Impact ................... page 25
A Pie Chart You Can Sink
Your Teeth into ............................................ page 28

The Lakeville Journal Company, LLC

64 Rt. 7 North, Falls Village, CT 06031
Email: editor@lakevillejournal.com
Phone: 860-435-9873
Website: www.tricornernews.com
Janet Manko, Publisher
Cynthia Hochswender, Editor
Libby H. Hall-Abeel, Advertising Manager
James Clark, Production Coordinator
Caitlin Hanlon, Design, Composing
Olivia Montoya, Composing

Cover photos by Cynthia Hochswender, Leila Hawken,

Shaw Israel Izikson and submitted.
All material in Discover Farm to Table is copyrighted
and may not be reproduced without the express
permission of the publisher, the writers and the
photographers.
©2018 The Lakeville Journal Company LLC
Photo by Cynthia Hochswender

DISCOVER FARM TO TABLE 2018 PAGE 3

 THE COUNTRY
Finding That Dream
By Alexander Wilburn
A
s someone who has an imaginary secret world
gone from working of autumn leaves filmed
Brent Ridge, at in a city with a
population of more than 8
through a gauzy golden lens,
sequestered and cultivated in
left in photo, million to working in a town the back of your mind when
and Josh Killmer- of roughly 5,000 — and
then to living and working
the Formica finish of your
work desk looks especially
Purcell are living in a town of roughly 1,000 unappealing.
the dream at people, it may seem strange I can report this with
that I still harbor fantasies of some authority. I mean,
the upstate New quitting my job and “moving listen: Every day at work I
York property to the country.” look outside the window
“The country,” it may and see a horse. Really, what
that they dismay many New Yorkers more could I want? What’s
converted into a to read, isn’t a real place. It’s missing from the fantasy?
The fulfilling movie
working farm. fantasy job. Perhaps one like
in “Baby Boom,” the 1987
Diane Keaton film in which
she gives up her corporate
corner office and, by mistake,
ends up becoming hugely
successful with a line of baby
food made from fresh fruit
(and that was long before
organic baby food was sold
at every supermarket in
America).
To make one good,
wholesome, quality product
and know that was enough.
To simplify. To make a living
from the land — my own,
perfectly manicured land,
naturally.
“The country” is where
you get by while just making
soap out of goat’s milk.
Photo submitted
PAGE 4
That’s the simple life. Right?
In speaking with
husbands Josh Kilmer-
Purcell and Brent Ridge,
it quickly becomes clear
there’s nothing about “just
making soap” that’s simple.
Today, their brand
Beekman 1802 (named
after Beekman Mansion,
the 19th century Sharon
Springs, N.Y., home the two
Manhattanites bought in
2007) provides products you
need/want/have to have for
your bathroom, kitchen and
closet.
Their soaps/sauces/
decorations and more hit
the sweet spot between
practicality and a cozy
sense of indulgence. You’ll
find goat’s milk soap and
shampoo, rosemary candles,
sheepskin hats, goat’s milk
shaving butter, stoneware
bowls, ceramic planters,
goat’s milk eye balm. It all
can be found online but
it’s also sold in pharmacies
and shops even here in the
Northwest Corner, including
the Sharon and Salisbury
pharmacies.
They even have
everything you need to
fill your pantry and quell
the hunger pangs of your
DISCOVER FARM TO TABLE 2018

fussiest weekend guests,
from gorgeous fruit
preserves to goat’s milk hot
fudge and caramel (yes, it
all began with a goat dairy
farm) to black onion jam
and heirloom tomato sauce
for pasta (most of which
can now be found at some
of the bigger area grocery
stores, including Market 32
in Torrington).
It began with a crash
Beekman 1802 is an
empire that was built less
on a dream and more from
necessity in the midst of a
nightmare.
DISCOVER FARM TO TABLE 2018
After the global financial
crisis in 2008, both Ridge
and Kilmer-Purcell found
themselves unemployed and
desperately trying to hold
onto their stately upstate
New York home.
The weekend getaway
became a primary residence
— even though they had no
heat for the first year. They
describe watching snow
blow in under the doors in
the middle of winter — and
not melting.
In a similarly dire
situation, John Hall (a
Sharon Springs native whom
Ridge and Kilmer-Purcell
After the global
financial crisis in
2008, both Ridge
and Kilmer-
exclusively refer to as Farmer
John) had lost his farm and
Purcell found
needed a new home for his themselves
beloved flock of goats.
The result was a business
unemployed
built to safeguard their and desperately
future on the backs of the
nanny goats and their billy
trying to hold
buddies. Beekman 1802’s onto their
unscented goat’s milk stately upstate
soap was the partners’ first
product. New York home.
Born uniquely from
the close community ties
forged in the recession, the
brand expanded to include
not just Farmer John but
Continued on page 6
PAGE 5
… finding that dream
Continued from page 5

more Hudson River Valley Facebook and Instagram,

neighbors, each with unique
talents. Their neighbor Rose
Marie Trapani, for example,
wrote their 2017 cookbook,
“A Seat At The Table: Recipes
to Nourish Your Family,
Friends, and Community.”
The farmers and artisans
of Sharon Springs are the
not-so-secret backbone
of Beekman 1802, which
in turn, showcases locally
produced crafts and goods
on a national scale.
Pulling all this talent
together is their background
in business and marketing
(and the connections,
including Martha Stewart)
that helped bring all this
quaint local charm to a
world-class level.
Advancements in
technology have changed the
way small businesses engage
with their customer base;
it’s changed even since the
Beekman boys started their
business a decade ago. With
rural merchants can quickly
elevate a small-town
business to the big time.
Perhaps part of their
success, though, is their
attitude. Kilmer-Purcell and
Ridge aren’t trying to sell a
lifestyle.
They aren’t trying to
tell us how to live; they’re
sharing products that spring
from a real town and real
people’s lives. The brand
really is their farm, their
goats, their neighbors.
Still, they admit, shoppers
don’t buy products, they
buy a feeling. In many ways,
their products are designed
for someone exactly like me.
That “feeling” that their soap
holds is likely the feeling
I dream up at my desk,
even while looking out at
the horse across the road:
Country living is always easy,
work ends at sunset, and
anyone can raise a kid — you
know, a baby goat.

Beekman 1802 started small, with soaps

and other products made from goat’s
milk on the upstate New York farm. The
company has since grown exponentially
and offers everything from home decor Photos submitted

items to refined and exotic cheeses.

PAGE 6 DISCOVER FARM TO TABLE 2018

 FARMERS MARKETS
Can There Be Too Many Markets?
By Leila Hawken
W
eekends in
the area bring
the possibility
of fresh-picked, baked,
Sharon simmered, preserved and
pickled items displayed in
resident Carol artful arrays at the many
Bonci brings farmers markets.
The products are
her culinary transfered from the hands of
experience to the farmers/artisans/chefs/
picklers into the hands of
her spot on the eager shoppers and diners.
lawn at The These increasingly
popular markets can now be
Wish House.
DISCOVER FARM TO TABLE 2018
found in nearly every town
and village in the area, and
the numbers are growing.
In bygone days, farmers
filled wagons with produce
and hitched up horses (later
using trucks) to bring fresh
produce to city dwellers
and suburbanites who had
neither the space nor the
combination of energy and
time to grow their own
produce.
For people who took
Sunday drives, farm stands
Photo by Leila Hawken
invited a stop. And then
supermarkets introduced
year-round offerings of what
used to be seasonal produce
at mainly reasonable prices,
in breathtaking supply,
picked a bit early for safe,
bruise-free transport.
Convenience, lower cost
and abundance began to
overshadow freshness and
flavor.
Convenience and
economics also impact the
farmers. It’s hard enough to
work from dawn to dusk in
the fields; running a retail
business on the side is a
daunting additional task.
Some years ago, the
growers began to take part
in convenient weekly farm
markets that allowed them
to sell directly to consumers
during the growing season
(May to October). Those
scattered little roadside
farm stands came together
on town Greens and village
centers.
Carol Bonci of Sharon
was developing her own
interest in farm-to-table
freshness, sensing a wave
of what she terms “food
Continued on page 8
PAGE 7
… farmers markets
Continued from page 7
consciousness,” and seeing
that people were starting to
take food seriously.
In a recent interview,
the former chef/owner of
Onions are the popular Café Lally in
a perfect Cornwall (and an artisanal
pizza shop in Sharon)
vegetable to buy recalled being greatly
at a farm stand; influenced by Doc’s in nearby
Washington, Conn., as well
they take up too as the culture of Alice Waters
much room to and Chez Panisse, a pioneer
of farm-to-table cuisine.
grow in a small “Doc’s was so good,”
garden. Fresh Bonci said, and then
onions are moist reminisced about starting
Café Lally, featuring only
and fragrant; locally sourced foods.
and they keep “We took it seriously,” she
said, adding that in the early
well into the years she bought produce
colder autumn only from Ridgway Farm in
months.
Photo by Leila Hawken
PAGE 8
Cornwall.
Café Lally continued for
more than three years, and
then Bonci began cooking
privately. About 12 years ago,
Bianca Griggs invited her
to join the fledgling West
Cornwall farmers market.
“I love Cornwall,” Bonci
smiled, claiming that all the
children are beautiful and
that everything in the town
seems to shine.
Many hours go into
preparing for a farmers
market, Bonci said, noting
that her days start as early as
4 a.m. to make the focaccia,
par-baked fresh pizzas, fresh-
baked bread and vegetarian
pâté that she still sells at the
market.
There are now 15 vendors
at the West Cornwall
market, on the lawn of
the Wish House near the
Covered Bridge. They offer
fresh produce, eggs, flowers,
preserves, baked goods,
lemonade, forged iron,
jewelry.
The season is short. The
markets draw a good cross-
section of customers. Bonci
said that a good number
are long-term, year-round
residents, but she said that
summer people are also loyal
supporters.
There could never be too
many farmers markets, Bonci
said.
Griggs, coordinator of
the West Cornwall market,
agrees, seeing the market as
a social hub. She said that
some people even do the
bulk of their shopping at
farmers markets, and that
restaurants are benefiting
from offering locally grown
products.
“Supporting your
neighbor while you are
strengthening your local
economy” is one of the great
contributions of a farmers
market, Griggs said.
The markets have become
so popular that one might
wonder if there can be too
much of a good thing, if
perhaps the farmers and
artisans will be stretched
too thin by having to supply
so many Friday evening/
Saturday morning venues.
William Trowbridge, who
sells hand-forged iron at the
West Cornwall market, said,
“I don’t see how there could
be too many markets.”
But the fact remains
that, for now, there are
two markets just in tiny
Cornwall, competing for
shoppers and for foodstuffs.
Gordon Ridgway (the
town’s first selectman as well
as the eponymous owner of
Ridgway Farm) echoes the
positive sentiments about
markets in general and
the West Cornwall one in
particular, even though he is
a creator of the newer Co-op
farm market on the town
Green in Cornwall.
The volume of food being
purchased at farm markets
is a fraction of what is being
consumed, he said. He noted
DISCOVER FARM TO TABLE 2018
that the farmers market is outlets remains minimal.
under the constraints of In other words, no local
being a seasonal business, markets need fear that the
from May to October. One farmers markets will put
needs to make hay, so to them out of business.
speak, while the sun shines; “Farmers markets are the
there can’t be too many original pop-up businesses,”
places and ways for farmers Ridgway noted.
to sell their goods in a short With great markets in Photo by Leila Hawken
season. every area town bringing
Business is up this year just-picked freshness right For anyone without energetic
over last year, he said. Key from the farm, there is every children running around the
to the success within the reason to stop at the next
market is value. one you see. You’ll find good house, true summer luxury is
“Real farmers markets value in fresh produce, along having someone else pick small
offer real value,” Ridgway with other offerings, and
said. With the overall meet your neighbors at the berries, so you don’t have to.
volume of sales being so same time. What could be
small, the effect on larger better?

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DISCOVER FARM TO TABLE 2018 PAGE 9

 PRESERVING FOOD
On A Hot Day, Or Just A Busy One
By Cynthia Hochswender
I
nevitably, after a summer
of farm and garden
bounty, you will find
Tomatoes don’t yourself with a surplus of
many things, especially
have to be cooked carrots, basil and tomatoes.
down to be frozen. The basil is easy to figure
out: pesto. There are many
Lay them flat on ways to make it, including
a cookie sheet, some that will give you a
way to use up some of your
freeze them and surplus arugula. Good recipes
then you can put abound. Find one, if you
don’t have one already.
them into a plastic Tomatoes are also very
bag until you need easy, although people seem
to want to complicate them.
them for sauce Here’s a surprise tip: You can
or soup. freeze a whole tomato. Just
PAGE 10
stick it in a plastic bag and
you’re done. This works best,
I would say, with medium to
small tomatoes. But of course
the thing to remember is that
they will not defrost as intact
tomatoes; they will defrost as
sauce.
I could digress for pages
about all the different ways
there are to save tomatoes
and carrots and onions but
that’s not the point of this
article. The point is that you
don’t always have to defrost
your foods, even your meats,
before you cook them.
My tendency is to freeze
a lot of stuff and then never
Photo by Cynthia Hochswender
use it, because I don’t have a
microwave oven and I often
don’t plan ahead.
Reading the new cookbook
by Mark Scarbrough and
Bruce Weinstein, “The
Kitchen Shortcut Bible,”
taught me something
important: With a little bit of
knowledge, you can take raw
meat and veggies out of the
freezer and just cook them
right up, without defrosting
them first, and have dinner
ready (and delicious) in a
reasonable amount of time.
Scarbrough and Weinstein
live in Colebrook and are
“local cookbook authors”in
the same way that, say,
Salisbury resident Meryl
Streep is a “local actress.”
They’ve been publishing one
cookbook a year for about
a decade or more and I can
confidently say that their
books sell well (you don’t get
a new contract from your
publisher if your last book
didn’t sell well) and win
awards.
Their books take on
a single topic, from ice
cream to slow cookers to
my personal favorite: goat
meat. I don’t plan to cook or
eat goat anytime soon, but
“Goat: Meat Milk Cheese” is
DISCOVER FARM TO TABLE 2018

not only a good cookbook it
is also a fun and interesting
read, kind of a Proustian
look at Scarbrough’s journey
through life.
If you want a full list of
their books (and some recipes
you can try out plus photos
of their cute collie, Spritz),
go to www.bruceandmark.
com. Scarbrough summarizes
the list by saying, “This is our
30th cookbook at seven New
York City publishing houses
since 1999, not counting the
ones ghosted for celebs.”
If you want guidance on
making a quick dinner with
frozen ingredients, get “The
Family owned and organic since 1987
5409 Route 22
Millerton, NY 12546
518.789.4191
DISCOVER FARM TO TABLE 2018
Kitchen Shortcut Bible,”
which just came out in June,
and turn to the chapter called
“Cook it Right Out of the
Freezer.”
There are “lightbulb
moments” throughout the
book, including one about
refreezing beef. Contrary
to what I had believed,
it turns out that you can
refreeze meat, as long as it
was “thawed at or below
40 degrees (that is, in the
refrigerator, not on the
counter). And it can only
have remained in its thawed
state for no more than 24
hours.”
You do need a
cookbook (this
cookbook) to
This is particularly useful
information if you’ve bought
explain how to
a big packet of meat from add liquids and
one of our local purveyors of
farm raised beef and chicken,
set the stove and
many of whom freeze their oven temps so
meats. To break these packets
up into smaller serving sizes,
that you don’t
you need to let them defrost end up with a
first. dried-out mess
Now you know that, as
long as you follow a few of meat.
guidelines, you can defrost
those meats, put them into
separate freezer bags and
refreeze them (obviously this
also works with large packs of
Continued on page 12
Farm Market & Bakery
Specialty Groceries
Certified Organic
Meats & Produce
Daily Lunch Specials
Nursery Plant Starts
Organic Soils & Compost
Visit our website for hours,
events & specials at:
mcenroeorganicfarm.com
PAGE 11
… preserving food
Continued from page 11

meat that you’ve purchased steaks, which go right onto

A revelation: Meat can be thawed from a big box store or during
the annual truckload sale at
and then frozen again, if you do your favorite grocery store).
it right. And frozen meat can be There are several recipes in
“The Kitchen Shortcut Bible”
cooked without defrosting it first that ask you to prepare an
(again, if you do it right). entire dish/recipe ahead of
time and freeze it.
The particular chapter
we are focusing on, the one
about cooking food “right
out of the freezer,” assumes
that you/I didn’t plan ahead.
It assumes you/I are taking
either boneless, skinless
chicken breasts out of the
freezer and putting them
directly in the oven; or frozen
Photo by Cynthia Hochswender
the stovetop.
You don’t need a cookbook
to tell you that you can
do this. But you do need a
cookbook (this cookbook) to
explain how to add liquids
and set the stove and oven
temps so that you don’t end
up with a dried-out mess of
meat that’s overcooked on
the outside and undercooked
inside.
And once you’ve learned
the basic concept, you can of
course begin to expand and
experiment.
I’ve chosen this particular
recipe for this article because

Locally grown …
Each week The Lakeville Journal, The Millerton News,
and Compass arts section are produced by people who
live, and eat, locally in the Tri-state area’s communities.
They have a connection to your community and know
what is important to your life.

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PAGE 12 DISCOVER FARM TO TABLE 2018
it not only includes frozen
chicken, it also calls for
frozen butternut squash
chunks and frozen onions.
You can of course buy those
frozen veggies; better still,
you can grow them in your
garden and/or buy them at
a farm market or farm stand
and freeze them yourself.
The recipe promises that
this is “an absurdly luscious
dish for a fall evening,”
and it warns that the oven
temperature is set high
because there are so many
frozen ingredients (the veg as
well as the meat). Photo by
Cynthia Hochswender

Maple and sage chicken with butternut squash Berries, like

From “The Kitchen Shortcut Bible”
Serves six
1 tablespoon canola or vegetable oil
Six 8-ounce frozen boneless
skinless chicken breasts
4 cups of frozen butternut
squash cubes
1/2 cup frozen pearl onions
1/4 cup maple syrup
1 tablespoon apple cider vinegar
1 tablespoon minced fresh sage leaves
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
Don’t defrost any of the frozen
ingredients before you cook them.
Put the rack in the center of your
oven and preheat it to 375 degrees.
Pour the oil into a 9-by-13 inch
baking dish; tilt the dish to coat the
bottom with the oil.
Put the chicken in a single layer in
the baking dish, then scatter the frozen
squash and onions over and around the
tomatoes, want
meat. to be frozen
Whisk together the maple syrup,
vinegar, sage, salt, pepper and nutmeg
flat first. Once
in a small bowl until blended and they’re hard
uniform. Drizzle this mix over the top
of the chicken and vegetables.
and icy, they
Cover the baking dish with can be piled
aluminum foil and bake for 30 minutes.
Uncover the dish and toss the veg
together in a
around a bit. Continue baking until the plastic bag.
squash is tender and an instant-read
thermometer inserted into the thickest
part of a couple of the breasts registers
165 degrees, which should take about
another 20 minutes.
Cool in the baking dish on a wire
rack for 10 minutes before serving.
This recipe is excerpted from “The
Kitchen Shortcut Bible,”© 2018 by Bruce
Weinstein and Mark Scarbrough. It is
used with permission of Little, Brown
and Company, New York. All rights are
reserved.

DISCOVER FARM TO TABLE 2018 PAGE 13

 FARM TO STORE

Getting Fresh In Winsted

By Shaw Israel Izikson

I
f you drive through
Winsted you don’t
automatically think
about agriculture. It’s a city
that presents as more of
an industrial center, with
loft-style housing and artist
studios now popping up in
what used to be warehouses
and factories.
But like most Northwest
Corner towns, Winsted and
its surrounding towns have
their roots in the dirt. And
those roots are getting just
a little bit stronger, with
the opening this summer of
a market in town where a
mother-daughter team sells
produce from their own
farm — one that’s been in
their family for generations
— and a neighboring farm.
Two Farms Market
opened in late April at 244
Main St. and is already a big
hit with area residents.
It is co-owned and
operated by the owners of
Barden Farm and MarWin
Farm, which are both in
New Hartford.
Anita Barden and her
daughter, Cara Donovan,
manage the store.
“Farms are part of our
history,” Barden said.
“Over the past several

Two Farms Market

co-owners and
managers Cara
Donovan and her
mother, Anita Barden,
with some of the
locally grown produce
sold at the store,
which opened in
late April.
Photo by Shaw Israel Izikson

PAGE 14 DISCOVER FARM TO TABLE 2018

generations, people have
forgotten where their food
comes from. Local farms
provide people with a
connection to their food.”
“Too many people from
the younger generations
have no concept of where
their food comes from,”
Donovan agreed. “Most
of them think that their
food comes from a plastic
container.”
The store’s big sellers
this summer have been the
New England classics: corn,
blueberries and tomatoes.
“We sell 30 different
varieties of tomatoes,”
Barden said. “As for the
corn, people appreciate
eating corn that was picked
two hours ago instead of
corn that was picked a
week ago and shipped to a
grocery store. In addition to Photo by Shaw Israel Izikson
that, we grow more than 40
different vegetable crops.” The store also
The store also sells locally is open Monday and sells a selection
raised chicken and pork; Tuesday from 11 a.m to 5
mushrooms; maple syrup; p.m., Wednesday through of baked goods
and fresh baked goods Saturday from 9 a.m. to 7 including scones
including blueberry muffins, p.m. and Sunday from 9
chocolate-filled croissants a.m. to 5 p.m. and croissants.
and scones. For more information,
Two Farms Market call 860-379-8803.

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By By
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DISCOVER FARM TO TABLE 2018 PAGE 15

 Mapping Fresh Food 15 38

W
e have compiled Stop by your local markets
a list of Tri- and eateries. Venture farther 22
state farmers out for a day trip. Explore. 13
markets, farms, vendors and Have fun. Enjoy good food. 18
restaurants to aid you on Some of the farms listed
12
your search for the freshest sell their goods at stands 14
food possible. The directory or shops, while others
can be found on Pages 18, 19, are working farms. We 21 39
22, 23 and 24. The locations recommend calling or going
19
correspond to the numbers to their website before 20
on this map (which, of stopping by for a visit. 41
course, is not to scale). If you come across a
40
The Isabella
Keep this copy of Discover location that is not on our
Farm to Table in your car. list, let us know! Photos by 28 Freedman
Cynthia Hochswender
Jewish Retreat Center
8 in Falls Village is one
In the musical “Oklahoma!”
7
they sang of corn as high 6 9 of a handful of CSA
27 25 4 10
as an elephant’s eye. The 6 farms that invite
11 29 30 16
stalks and tassels at farms 5 5 the community to
1
such as White Hollow in 11 6 1
participate in the
3
Salisbury might not be 37 24 7 2 5 18 bounty.
17 literally that tall — but 23
7
they do seem to reach to 26 3
17 13 12
the sky.
12 1 4 3
36 9 33
8 4
34 2
10 32
19 10
13 31 11
Map Key 35 15
9
Farmers
Photo by Leila Hawken Markets
One of the joys of a farmstand or farmers market 2
Farms and
is finding yourself confronted with vegetables you Vendors
might not normally cook with. Cabbage, for example. Restaurants 14
Kohlrabi. Mustard greens. Internet advice on cooking and Cafes
with unfamiliar treasures is abundant. Seek it. Cook it.
Eat it.
16 8
PAGE 16 DISCOVER FARM TO TABLE 2018 DISCOVER FARM TO TABLE 2018 PAGE 17
 FROM THE SOURCE
A Tri-State Farm-to-Table Tour
See Map on Pages 16 and 17
FARMERS MARKETS
Connecticut
Falls Village Camp Isabella Freedman
1 Jewish Retreat Center/Adamah
CSA, pick up on Thursdays
at 4:30 p.m. at 116 Johnson
Road through Nov. 8. Full and
every-other-week shares can be
purchased; the cost can be pro-
rated so that it only covers the
remainder of this year’s growing
season. To learn more, go to
www.fvcsa.adamah.org.
Kent Fridays from 3 to 6 p.m. and
2 Saturdays from 10 a.m. to 1 p.m.
at 9 South Main St. Call 860-592-
0061 for details.
West Cornwall Saturdays, May to
3 October, 10 a.m. to 1 p.m., on
the Wish House Lawn near the
Covered Bridge. Details at www.
cornwallfarmmarket.org.
Cornwall Cornwall Co-Op Farm
4 Market is open Saturdays, 9 a.m.
to 12:30 p.m., on the Green on
Pine Street, across from Town
Hall. For details, go to www.
cornwallcoopfarmarket.com.
Salisbury Saturdays, May 20 to mid-
5 October, 10 a.m. to 1 p.m. at the
Scoville Memorial Library, 38
Main St. For details, go to www.
scovillelibrary.org.
PAGE 18
Norfolk Saturdays, May 9 to Oct. 10,
6 10 a.m. to 1 p.m., outside Town
Hall, 19 Maple Ave. Details at
www.norfolkfarmersmarket.org.
Winsted Summer season runs
7 Sundays, June 23 to Sept.
22, from 10 a.m. to 1 p.m. at
Rowley field. Details at www.
winstedfarmersmarket.org.
New Milford Saturdays from May
8 to November, 9 a.m. to noon,
on the Green. Details at www.
newmilfordfarmersmarket.com.
Litchfield Saturdays, 10 a.m. to 1 p.m.,
9 in the Center School Parking
Lot on Woodruff Lane. Held
outdoors mid-June through
late October. Details at www.
litchfieldhillsfarmfresh-ct.org.
Torrington Main Street Marketplace
10 will be held in downtown
Torrington on Wednesdays,
July 18 to Aug. 1, from 5
to 9 p.m. Details at www.
mainstreetmarketplace.org.
New York
Millerton Outdoor market held at
11 Millerton Methodist Church
at the corner of Dutchess
and Main streets, Saturdays,
May to October, 10 a.m. to 2
p.m. For details, go to www.
millertonfarmersmarket.org.
Amenia Fridays, 3 to 7:30 p.m., in the
12 Amenia Town Hall parking lot,
May to October. Details at www.
ameniafarmersmarket.com.
Millbrook Saturdays, May 26 to Oct.
13 27, 9 a.m. to 1 p.m., rain or
shine in the municipal parking
lot across from the Bank of
Millbrook. Details at www.
millbrooknyfarmersmarket.com.
Copake/Hillsdale Saturdays, 9 a.m.
14 to 1 p.m., May 26 to Oct. 27,
at the Roeliff Jansen Park,
9140 Route 22, across from
the Roeliff Jansen Community
Library. Details at www.
copakehillsdalefarmersmarket.
com.
Hudson Saturdays, 9 a.m. to 12:30 p.m.,
15 through Oct. 6, at the corner
of 6th Street and Columbia.
Rain or shine. Details at www.
hudsonfarmersmarketny.com.
Pawling Saturdays, 9 a.m. to 1 p.m.,
16 on the Village Green from June
17 to Sept. 30. Details at www.
pawlingfarmersmarket.org.
Rhinebeck Sundays, 10 a.m. to 2 p.m.,
17 May 14 to to Nov. 19 in the
Rhinebeck Municipal Parking
Lot, 61 East Market St. Details at
www.rhinebeckfarmersmarket.
com.
DISCOVER FARM TO TABLE 2018
 Massachusetts
Great Barrington Saturdays, 9 a.m. to
18 1 p.m, May through October, at
18 Church St. Details at www.
greatbarringtonfarmersmarket.
org.
Sheffield Fridays, 3 to 6:30 p.m., May
19 25 to Oct. 5, Old Parish Church
parking lot, 125 Main St. Details
at www.sheffieldfarmersmarket.
org.
FARMS AND VENDORS
Connecticut
Paley’s Farm Market 230 Amenia Road,
Sharon. Store hours are 8 a.m. to
1 6 p.m., seven days a week. 860-
364-0674; www.paleysmarket.
com.
Ellsworth Hill Orchard and Berry Farm Whippoorwill Farm 189 Salmon Kill
2 461 Cornwall Bridge Road (Route Road, Lakeville. Ground beef,
5 pork, chicken and eggs. Open
4), Sharon. Open daily, 8 a.m. to
5:30 p.m. Pick your own fruit. Friday and Saturday, 10 a.m. to
Baked goods, natural products, 5 p.m., or by request. Details at
corn maze. Opens in June for www.whippoorwillfarmct.com
pick your own strawberries. 860- or 860-435-2089.
364-0025; www.ellsworthfarm.
Weatogue Farm 78 Weatogue Road,
com.
Salisbury. Farm stand open every
Pine Hill Farm Route 361, Sharon. Eggs, 6 day, May to November, with a
seasonal selection. 860-435-0345;
3 honey, candles, soap, bee pollen,
meat, cheese. Open seven days a www.weatoguefarm.com.
week. 860-364-0416.
Freund’s Farm Market 324 Norfolk
Q Farms 63 Jackson Hill Road, Sharon. Road/Route 44, East Canaan.
Pasture-based protein farm
7 Open daily, 9 a.m. to 6
4
raising and selling heritage pork, p.m. 860-824-0650; www.
chickens, fresh eggs, grass-fed freundsfarmmarket.com.
beef and raw honey. Farm store
open Monday to Friday, 8 a.m. to
5 p.m., Saturday and Sunday, 9 See Map on page 16,
a.m. to 5 p.m. 917-855-5245; www. Directory continued on page 20
qfarms.net.

Walbridge Farm is a sustainable Registered Black Angus farm

located in Millbrook, New York.
Our pasture raised angus is grass fed and non–GMO grain finished. Their diet consists of
our own silage – cornlage, sunflower meal and haylage – grown on Walbridge Farm’s 900
acres plus the additional 700 acres we farm.
We do not spray our fields with pesticides or insecticides,
our soils and water are tested yearly, our crops are rotated
in order to care for the nutrients in the soils and our cattle are moved throughout our fields in
order to preserve our pastures. To do all this we must invest more.
But it is of utmost importance to us, as committed stewards of the land,
to have a well maintained and healthy farm.

538 Route 343, Millbrook 12545 / 845.677.6221 / For store hours please visit walbridgefarm.com

DISCOVER FARM TO TABLE 2018 PAGE 19

… Tri-state farm-to-table tour
Continued from page 19, Map on pages 16-17
Lone Silo Farm 33 Sodom Road, North
8 Canaan. Grass-fed beef, pork,
maple syrup, eggs, chicken,
produce and more. Farm stand
open Sundays, 1 to 4 p.m. 860-
453-4085; www.lonesilofarmbeef.
com.
Willie’s Honey 9-33 E Main St.,
9 North Canaan. Honey, tomatoes,
peaches and more. Open
weekends.
Ford Farm 368 Norfolk Road, East
10 Canaan. Sweet corn, farm-raised
beef, vegetables, cut flowers.
860-824-5557.
Stone Wall Dairy Farm 332 Kent Road
11 (Route 7), Cornwall Bridge. 24/7
self-service farm store sells raw
milk, eggs, honey, beef. 860-248-
0332; www.stonewalldairyfarmct.
com.
Hautboy Hill Farm 39 Hautboy Hill
12 Road, West Cornwall. Features
Irene’s Country Kitchen’s CSA.
Fresh local food and baked
goods. 860-672-4495. Search for
Hautboy Hill Farm on Facebook.
Ridgway Farm 142 Town St., West
13 Cornwall. Organic produce,
flowers, maple syrup, eggs. 860-
672-0279; www.ridgwayfarm.
com.
Marble Valley Farm 170 Kent Road,
14 Kent. Organic vegetable farm
with a farm stand offering meat
and eggs. 860-592-0020.
Mountain View Farm 67 Fuller
15 Mountain Road, Kent.
860-927-1856; www.
mountainviewfarmkent.com.
PAGE 20
Mountain View Farm 309 Route 7
16
North, Falls Village. Pastured
meats, free-range eggs,
organically grown vegetables.
860-824-7439; www.
mountainviewfarm.farm.
Wike Brothers Farm 38 White Hollow
Road, Sharon. Barlow beef, pork,
17 eggs. Call ahead to arrange a
farm visit. 860-364-5765.
Lost Ruby Farm 458 Winchester Road,
18 Norfolk. Call 860-542-5806 to
order cheeses and milk; www.
lostrubyfarm.com.
Thorncrest Farm & Milk House
Chocolates 280 Town Hill Road,
19 Goshen. Open Wednesday to
Saturday, 10 a.m. to 5 p.m.,
Sunday, 10 a.m. to 4 p.m.; www.
milkhousechocolates.net.
New York
MX Morningstar Farm 298 Mountain
20 View Road, Copake. 518-329-
7994; www.mxmorningstarfarm.
com.
Pigasso Farms 500 Farm Road, Copake.
21 Pasture-raised pork, beef, lamb,
chicken and eggs. Store open
Friday, Saturday, Sunday, 10:30
a.m. to 5 p.m. 518-929-3252;
www.pigassofarms.com.
Hawk Dance Farm 362 Rodman Road,
22 Hillsdale. 518-325-1430; www.
hawkdancefarm.com.
Daisey Hill Farm 438 Indian Lake Road,
23 Millerton. Farm stand open May
to October. 518-789-3393.
Silamar Farm Shop located at 5744
24 Route 22, Millerton. Offers
vegetables, plants, flowers,
gourmet foods and more. 518-
567-1951; www.solflowerfarm.
com.
Rock Steady Farm and Flowers 41 Kaye
25 Road, Millerton. Community
Supported Agriculture; www.
rocksteadyfarm.com.
McEnroe Organic Farm 5409 Route 22,
26 Millerton. Market open daily,
9 a.m. to 6 p.m. The market
sells local, seasonal and organic
groceries, meats, vegetables,
fruit. 518-789-4191; www.
mcenroeorganicfarm.com.
Ronnybrook Farm Dairy 310 Prospect
27 Hill Road, Ancramdale. 518-398-
6455; www.ronnybrook.com.
Herondale Farm 90 Wiltsie Bridge
28 Road, Ancramdale. Grassfed/
grass-finished beef and lamb,
pasture-raised chicken and
pork. 518-329-3769; www.
herondalefarm.com.
Chaseholm Farm 115 Chase Road,
29 Pine Plains. Farm store open
Saturdays, 10 a.m. to 4 p.m. 518-
339-2071; www.chaseholmfarm.
com.
Full Circus Farm 27 Mils Path, Pine
30 Plains. Community Supported
Agriculture. 518-789-0025; www.
fullcircusfarm.wordpress.com.
Walbridge Farm 538 Route 343,
31 Millbrook. Store features Angus
beef, eggs, syrup, honey and
more. Store hours are 10 am.
to 5 p.m. 845-677-6221; www.
walbridgefarm.com.
DISCOVER FARM TO TABLE 2018
Maitri Farm 143 Amenia Union Road,
Amenia. Organic vegetables,
32 pasture-raised meat and
eggs, Community Supported
Agriculture. 845-789-1522; www.
maitrifarmny.com.
Meili Farm 173 Randall Road, Amenia.
33 Pork, beef, eggs and honey. 845-
373-4411; www.meilifarm.com.
Cedar Hill Farm 176 Leedsville Road,
34
Amenia. All-natural Black Angus
beef, all-natural pork and sweet
corn. 860-806-3803; www.
cedarhillfarm.net.
Z Farms 355 Poplar Hill Road, Dover
35 Plains. Certified organic pasture-
raised poultry,eggs and seasonal
vegetables.  Farm stand is open
daily, 8 a.m. to 7 p.m. 917-319-
6414; www.zfarmsorganic.com.
State
governments
and land
conservancies
have made it
possible for farms
such as the Meili
operation in
Amenia to stay
solvent while
providing healthy,
fresh foods to
area families.
DISCOVER FARM TO TABLE 2018
Sisters Hill Farm 127 Sisters Hill Road,
36 Stanfordville. Community
Supported Agriculture. Provides
24 weeks of local vegetables from
late May to early November. 845-
868-7048; www.facebook.com/
sistershillfarm.
Black Sheep Hill Farm 1891 County
37 Route 83, Pine Plains. Farm store
open daily, year-round. Meats,
eggs, seasonal produce. 518-771-
3067; www.blacksheephill.com.
Massachusetts
Taft Farms 119 Park St. North, Great
38 Barrington. Open seven days
a week, 8 a.m. to 6 p.m. Farm
store features kitchen, deli and
greenhouse. 413-528-1515; www.
taftfarms.com.
Equinox Farm 258 Bow Wow Road,
39 Sheffield. Visits scheduled by
appointment. 413-229-2266;
www.equinoxfarmberkshires.
com.
Howden Farm 303 Rannapo Road,
40 Sheffield. Home of the Howden
pumpkins and sweet corn. 413-
229-8481; www.howdenfarm.
com.
Moon in the Pond Farm 816 Barnum St.,
41 Sheffield. Raises natural food and
offers education on farming. 413-
229-3092; www.mooninthepond.
org.
RESTAURANTS AND CAFES
Connecticut
The Boathouse 349 Main St.,
1 Lakeville. Rustic ambience,
fresh ingredients, fine
dining. 860-435-2111; www.
theboathouseatlakeville.com.
Morgan’s at the Interlaken Inn 74
2 Interlaken Road, Lakeville. Farm-
to-table cuisine. 860-435-9878;
www.interlakeninn.com.
Continued on page 22
Photo by Cynthia Hochswender
PAGE 21
… Tri-state farm-to-table tour
Continued from page 21, Map on pages 16-17

The Woodland 192 Sharon Road,

Lakeville. A country restaurant.
3
860-435-0578; www.
thewoodlandrestaurant.com.

The White Hart 15 Undermountain

Road, Salisbury. Dining room
4
menu highlights seasonal
ingredients sourced from
nearby farms. The tap room
offers British-inspired comfort
food. Provisions offers a casual
space for breakfast, lunch and
coffee. 860-435-0030; www.
whitehartinn.com.
Mountainside Cafe 251 Route 7 South,
Falls Village. Farm-to-table menu
5 fun that will end
features food prepared using
locally sourced ingredients. 860-
824-7876; www.mountainside.
com/cafe.
New York
Irving Farm Coffee House 44 Main St.,
6
Millerton. Cafe serves Irving
Farm coffees roasted at its
facility a mile down Route 22 in
Millerton. 518-789-2020; www.
irvingfarm.com.
Manna Dew Cafe 54 Main St.,
7 Millerton. From their gardens to
the table, local, fresh, organic,
sustainable. 518-789-3570.
Monte’s Local Kitchen and Tap Room
3330 Route 343, Amenia. Serves
8 ingredients from local farms
across Dutchess County. 845-
789-1818; www.monteskitchen.
com.
Serevan 6 Autumn Lane, Amenia.
Dishes include ingredients from
9 Hudson Valley farms. 845-373-
9800; www.serevan.com.
First come the
strawberries,
in early July,
kicking off the
farm season and
a summer of
pick-your-own
in autumn when
the last apples
are stored for the
winter. Ellsworth
Hill Farm in
Sharon is one of
the most popular Photo by Caitlin Hanlon
area destinations. Massachusetts
John Andrews Farmhouse Restaurant
224 Hillsdale Road, South
12 Egremont. Regional American
Charlotte’s 4258 Route 44, Millbrook. cuisine with an emphasis
10 Dishes are freshly prepared
on local fresh and seasonal
each day. 845-677-5888; www. ingredients and Italian regional
charlottesny.com. influences. 413-528-3469; www.
johnandrewsrestaurant.com.
Pine Plains Platter 2987 Church St.,
Allium Restaurant and Bar 42/44
11 Pine Plains. Serves breakfast
(all day) and lunch. Daily 13 Railroad St., Great Barrington.
specials. Menu highlights Serves contemporary American
locally sourced and seasonal cuisine with a varying seasonal
ingredients. 518-398-0500; www. menu focused on local, farm-
pineplainsplatter.com fresh ingredients. 413-528-2118;
www.alliumberkshires.com.

PAGE 22 DISCOVER FARM TO TABLE 2018

 FARM PROTECTION
Giving Farms, Communities
A Helping Hand
By Cynthia Hochswender
T
he state of New York
thinks that farms
provide benefits that
extend way beyond mere
food — to the extent that
legislators have just put
more than a million dollars
behind an effort to help
farmers keep their lands in
production.
This year in July,
the Dutchess County
Partnership for Manageable
Growth (PMG) program
allocated $1,002,500 to
protect three Harlem Valley
farms in perpetuity. The
The state of funds will help preserve
more than 550 acres of
New York has farmland, according to
thrown some Dutchess County Executive
Marcus Molinaro.
financial muscle For many years it felt like
behind efforts to all news about New York
state farms was bad news;
support small- the stories were all about
scale agriculture, struggles and foreclosure.
In announcing the grant for
with a $1 million the three farms, Molinaro
grant to help was upbeat about the future
of agriculture here, calling it
conserve three “a vital, diverse and growing
area farms. economic engine.”
Agriculture is no longer
an isolated business, here or
elsewhere in America.
Rolling fields full of
edible delights attract
DISCOVER FARM TO TABLE 2018
visitors and home buyers.
They offer a sense of
community; people today
want to buy fresh produce
from a farm stand or farm
market and talk to the
people who grew what
you’re about to eat.
Protected farms also
protect the land around
them — and the rivers,
creeks and streams.
“Each of the three
farm projects receiving
awards this year protects
critical community water
resources,” Molinaro said
when announcing the farm
funds. They also support “a
variety of important habitats
and majestic scenic views.”
Appropriately, farms
represent not only future
growth but also family
tradition. The Partnership
for Manageable Growth,
Molinaro said, “protects
land and important natural
resources while fostering
agriculture for subsequent
generations.”
The three farms protected
in July are the Speeter/
Jordan Lane Farm in the
town of Pine Plains; and
Glendale Farm and Meili
Farm, both in the town of
Amenia.
The Speeter/Jordan Lane
Farm has been owned by
the Jordans for nearly two
centuries; Betsy Speeter is
the eighth generation of her
family to operate the 155.65-
acre farm.
Dutchess County
Legislator Gregg Pulver (R-
19), who is also the former
Pine Plains town supervisor,
said, “The Jordan Lane Farm
has played a key role in the
development and history of
Pine Plains, and its prime
soil will now be preserved
for future generations to
tend.”
Glendale Farm in Amenia
is a 238-acre dairy farm
owned by sisters Phyllis
Roosa and Linda Caldwell.
It is home to Deere Haven
Dairy, with roughly 100
Holstein cows (59 milking at
any time).
The farm “extends from
the Harlem Valley Rail Trail,
where it runs along both
sides of the trail, across
60 acres of federal- and
state-protected wetlands,
which provide habitat for
rare and vulnerable plant
and animal species, to a
scenic ridge-line that makes
Continued on page 24
PAGE 23
… a helping hand
Continued from page 23
up a key part of Amenia’s
viewshed,” according to the
description of the project
from Molinaro’s office.
Another well-known ag
operation in Amenia is the
Meili Farm, on Route 343 at
the New York/Connecticut
border (near Paley’s Farm
Market in Sharon). The
Meili Farm has 235 acres,
with 115 of those acres in
Amenia. It is a livestock
farm, Meili Farm with
specialty and hardy breeds.
More than 3,000 linear
feet of the Webatuck Creek,
50 acres of its floodplain and
58 acres of federal and state
regulated wetlands make up
the Meili Farm.
“The Webatuck Creek
and its riparian corridor
provide habitat for many
plants and animals and serve
as important links between
habitats throughout
the town,” according to
Molinaro’s release.
“These areas are also
essential in maintaining
water quality in Amenia and
The Webatuck
Creek and its
riparian corridor
farther downstream in the
Ten-Mile river watershed.”
provide habitat
“Glendale and Meili for many plants
farms offer so much to the
community surrounding
and animals
them — from aesthetic and serve as
beauty to important
agriculture that serves the
important
region,” Dutchess County links between
Legislator Deirdre Houston habitats
(R-25) said in her statement.
“The Partnership for throughout the
Manageable Growth will town.
allow this land to remain
protected and beneficial for
decades to come.”

F R E U N D ' S FA R M M A R K E T & BA K E RY
324 NORFOLK ROAD, EA ST CANAAN, CT 06024

It began as a roadside 'stand' with a door propped on 2

blocks holding a bushel basket of sweet corn. Our stand
has evolved to include a farm market, bakery, garden cen-
ter and catering, on our family's 3rd generation dairy farm.

Located on Route 44 in East Canaan, CT

Freund’s Farm Market has your local needs for every season!

Homegrown tomatoes & corn. Homemade pickles & jams.

Local honey, maple syrup, seasonal fruits & vegetables.
Fresh baked quiches & pies. Annuals & perennials.
Garden and farm gifts.

O P E N DA I LY A FARM MARKET FOR

ALL THE SEASONS
Mon - Sat 9 am - 6 pm
Sunday 9 am - 5 pm For catering menu,
visit our website:
860-824-0650 freundsfarmmarket.com
LOCALLY SOURCED × MADE WITH FARM LOVE 

PAGE 24 DISCOVER FARM TO TABLE 2018

 HOUSATONIC FFA

FFA Leaves A Lifelong Impact

By Ashlee Baldwin

L
earning to do, doing organization that teaches themselves (there’s an
to learn, earning high school students valuable emphasis on learning to give
to live, living to skills they’ll use in the real presentations and excel at
serve. For a good majority world. It’s more than just public speaking). They run
of the Northwest Corner farming. the annual holiday tree and
community, these words are Students in the program wreath shop at the high
more than familiar. They’re learn to be arborists, florists, school, with funds helping to
the words they’ve lived by mechanics, environmentalists pay for FFA activities.
during their formative years, (students from Housatonic They also raise and care
the words that shaped them take part in and excel at the for animals that live in the
into the people they are annual national Envirothon barns behind the agricultural
today. Those words are the competition, for example). education (ag ed) wing on
motto of the FFA. But more than that, they the south side of the school
FFA, formerly known learn how to run a business, campus.
as the Future Farmers of how to work co-operatively Many of its members
America, is a nationwide together and how to market go on to start their own
businesses and all of its
member believe in giving
Kate Wohlfert, Class of 2017, East Canaan back to the community.
Housatonic Valley
“Ag impacted my life in Regional High School boasts
many more ways than one. one of the more active FFA
It helped me figure out what chapters in the state of
I was going to do after high Connecticut, with strong
school. membership, leadership
“I started working at the and alumni. High school
Millerton veterinary practice. students from outside
FFA and the ag program the district even come to
helped me get there because Housatonic as tuition-paying
I wasn’t going into the field students to take part in the
without any knowledge or school’s FFA chapter and
experience. the agricultural education
“I’m now thinking about program here in the Region
going to college to become One School District.
a vet tech. I’ve also become I caught up this summer
more involved with horses. with four Housatonic FFA
I’ve been riding more often graduates to talk about how
and taking care of them, the program helped them
like I did with Izzy at the beyond high school.
Housatonic ag ed barn.” Photo submitted

DISCOVER FARM TO TABLE 2018 PAGE 25

… Housatonic FFA
Continued from page 25

Nicholas Winsser, Class of 2015, Cornwall

“I work in the field of
arboriculture.
“As an arborist I assess
trees on residential
properties with the intent
of improving tree health as
well as providing security to
both homeowners and their
property.
“My interest in the art
and science of arboriculture
stems from my time in the
FFA. The FFA has programs
for animal science, human
resources, mechanics and
much more. I decided to
take a landscape design class.
We spent most of the class
identifying trees and learning
about the insects and
diseases that plague them as
well as learning pruning and
climbing techniques.
“Through the FFA I got
a summer job with a local
tree outfit and have been
immersed in the trade ever
since.”

Rene Boardman, Class of 2009, Sheffield, Mass.

“I was a school-choice
student coming from
Massachusetts to attend
Housatonic, specifically for
the outstanding agricultural
education program.
“To put in only a few
sentences how the program
impacted me is really
difficult because it was such
a significant part of my high
school experience. Because
of the numerous workshops,
activities, trips, contests, I
was able to overcome my
shyness as a freshman and
develop into a very confident
young lady by the time I
graduated.
“I grew up on my family’s
dairy farm [Carlwood Farm
in Sheffield], so agriculture
has always been in my
veins. I have a passion for
sharing my knowledge
with others about the
agriculture industry, which
is why I wanted to become
an agricultural education
teacher. I received my
teaching certification this
June, and I’m excited to start
looking for teaching jobs in
the area soon!”

Photos submitted

PAGE 26 DISCOVER FARM TO TABLE 2018

 “FFA makes
a positive
Shelby Jacquier, Class Of 2016, East Canaan
difference in the
“My agriculture lives of students
experience? It’s very hard to
put into words. Agriculture
by developing
to me and my family is their potential
more then just a hobby; it’s
our life. During my time at
for premier
Housatonic, I was honored leadership,
and privileged to be a part of
the Housatonic Valley FFA
personal growth
officer team all four years. and career
I am now heading into my success through
junior year of college. The
ag ed and FFA programs agricultural
definitely opened numerous education.”
doors for me.”
— The FFA Creed

Photo submitted

SUPPORTING LOCAL,
SUSTAINABLE FARMING
3530 Rte 343, Amenia, NY | 845 373-9913
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DISCOVER FARM TO TABLE 2018 PAGE 27

 FARM FRESH BAKING
A Pie Chart You Can
Sink Your Teeth Into
By Tim Abbott
B
efore I decided that the
best way to lose weight
was to forgo dessert, I
could measure the progress of
You don’t need to the year by which pies were in
season.
wait for autumn I consider pie a New
to make an apple Englander’s birthright, so if
you are of a less abstemious
pie; fresh apples persuasion than I find myself
begin to appear to be at present, may I suggest
for your consideration the
at orchards as following calendar, or pie
early as late chart if you will:
August.
PAGE 28
April
By rights nothing should be
growing in New England that
is fit for a pie in early spring.
This is a time for ramps and
fiddleheads and tired roots
from the cellar. But April is
also the end of the sugaring
season, and a maple custard
pie with graham cracker crust
is pure ambrosia. Boil the
syrup down for about five
minutes over medium heat to
reduce it by a quarter and add
a touch of white vinegar to the
eggs and cream. I have no idea
if it will keep as it never lasts
long enough for leftovers.
May
Rhubarb, naturally, though
this extends to June as well. If
you must add strawberries, do
it with ones you have picked
in June. Go easy on the sugar,
but diced candied ginger is a
fine addition. I like combining
my rhubarb with sour cherries
Photo by Cynthia Hochswender
DISCOVER FARM TO TABLE 2018
when I can get them, and
use a granola crumble as the
topping.

June
Blueberry pie with a vanilla
bean added to the filling. I
prefer the small wild low-bush
blueberries but their taller,
cultivated cousins will serve
in a pinch. You can use frozen
blueberries but beware their
water content and consider
your thickeners carefully.
Berry pies need to vent steam
or they become watery. A
ceramic pie bird is a great
investment (some of them
are even black). A bit of corn
starch may help.
July: Cherry pie, a mixture
of sweet and sour, with a
lattice crust. Perfection all on
its own. Or, if you prefer, a
black and red raspberry pie,
thickened with tapioca.
Photo by
August Cynthia Hochswender
A fresh peach pie is a their summer congestion. stand up to baking without
glorious thing, whether you Or, if your indeterminate breaking down to mush. This crust is
use the yellow- or white- tomatoes are still producing, Surprisingly, the mundane gluten free and
fleshed varieties. My wife
prefers a French gallette to a
remember that they are also
fruit. Southerners know about
Granny Smith is a decent
pie apple, but so are Esopus
sugar free, made
standard pie crust, wrapping green tomato pie. So should Spitzberg, Northern Spy, with almond
a single pastry dough over a
filling of just fruit, sugar and
you. Braeburn, Jonagold, Roxbury
Russets. Some of the best cider
flour, coconut oil
butter, though she has been October apples are also fine for baking. and an egg; the
known to infuse her dough
with ground cardamom.
Apple pie. We have so many
heirloom varieties at orchards
Nutmeg or cinnamon
works well, but save the full
berries on top
within a reasonable driving curry of Pumpkin Spice for were enhanced
September distance, and in a good apple next month.
with cinnamon,
Too early for most apples, year — which this appears to Some of us swear by a
too late for summer fruits. be — there are dozens from thick slice of sharp cheddar nutmeg and
This is the time for key lime which to choose. as the classic accompaniment lemon zest.
and lemon meringue, a nod The best varieties for pies to apple pie. In Vermont, it
to the lands to the south have a mixture of tart and is practically a requirement.
and beaches now relieved of sweet and are firm enough to Actually, it’s the law: In 1999

DISCOVER FARM TO TABLE 2018 PAGE 29

… pie chart
Continued from page 29

Governor Dean signed H.302 it might be sweet potato).

Photo by Cynthia Hochswender
Probably the fastest, easiest pie crust
in the world is the free-form galette,
which can be filled with almost any
sweet or savory edible.
(Sec. 1.1, 1.2 and 1.3 V.S.A. §
512) declaring the state pie to
be apple pie and calling for
a good faith effort to serve it
with cold milk, a large scoop
of vanilla ice cream or “a slice
of cheddar cheese weighing a
minimum of a half ounce.”
November
There is never just one pie
for the Thanksgiving table,
and ideally there should be
several. Whether or not you
like pecan or apple, though,
there should always be
pumpkin pie (unless you are
from the South, in which case
Nutmeg, allspice,
cinnamon and cloves come
into their own here, and
continue on through the
festive midwinter season in
mince pies.
December
The Swedes add saffron
to their Lussekatter buns at
Christmas. It can also enhance
a puff pastry or short crust
pie. Try it with a pear tart or a
pistachio custard pie.
If you like meat pies, the
classic French Canadian
tortiere features pork, beef,
onion, cloves, black pepper

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PAGE 30 DISCOVER FARM TO TABLE 2018


and thyme. Some recipes
include potatoes to bind the
meat together, or feature
poultry seasoning.
January through March
Savory pies, hand pies, pies
made with frozen fruit you
picked last summer. I have
an antique French raised pie
mold that calls for a hot water
crust so it stands up on its
own. I have made venison pies
and fish pies with it, and even
embedded hard boiled eggs in
a meat filling for Burns Night
Supper. You slice a raised pie
as you would a loaf of bread
(or meatloaf).
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DISCOVER FARM TO TABLE 2018
The traditional English
hand pie has a layer of fat
poured through the vent
hole to preserve the filling. I
don’t eat these anymore but
they were just the thing at an
outdoor winter sporting event.
So, there is my pie wheel
for the gustatory year. Of
course it is entirely subjective
and readers may feel that
I have slighted an obvious
choice here or there in favor
of obscure pie variety. I invite
you to send your suggested
alternatives to the editor.
Arguing about pie, pie recipes
and preferences, is a rich and
vital part of our rural heritage.
Almond flour crust
This recipe is adapted from
www.thetoastedpinenut.com
6 tablespoons coconut oil
One egg
1 cup blanched almond flour
1/2 teaspoon fine sea salt.
Combine the oil and egg in the food
processor, then add the almond flour and
salt.
Squish the very wet dough into your
pie plate. There will be holes in the
coverage area; don’t worry, the crust
expands as it bakes.
Chill it for a half hour then bake it
at 350 degrees for 10 minutes or until
golden. Fill it and either serve right away,
if the filling is pre-cooked, or bake it until
the filling is done. This is an excellent
crust for tomato pie and quiche.
PAGE 31
PAGE 32 DISCOVER FARM TO TABLE 2018