summer 2012 new york organic news
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Summer 2012 New York Organic NewsTRANSCRIPT
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New York ORGANIC NewsNew York ORGANIC NewsTHE LOCAL FOOD AND FARM CONNECTIONTHE LOCAL FOOD AND FARM CONNECTION
Northeast Organic Farming Association of New YorkNortheast Organic Farming Association of New York
Look for our 2012 ORGANIC FIELD DAYSschedule inside! See page 29
Dear Members, RE: Membership! If you were able to join us at our annual conference in Saratoga Springs in January, you will remember that I gave a presentation before the Saturday keynote, highlighting our programming goals for 2012. This year, NOFA-NY is focusing on membership growth. The NOFA-NY Board of Directors set a high goal for the organization in 2010 when we established our 5-10 year strategic plan. By 2015, we aim to reach a membership of 5,000! At the end of 2011, we had 1,650 members and our goal for 2012 is to reach 2,250 members, a 36 percent growth. We know we can accomplish this goal, but we need your help. How can members help?
1) Keep YOUR membership active. If you don’t know when your membership expires, call our office at (585) 271-1979 ext. 512 or email [email protected].
2) Be an ACTIVE member. Take part in field days in your area, reach out to your regional representatives, offer to volunteer at a local outreach event on behalf of NOFA-NY, and tell others about our mission.
3) Share your story. Tell others why NOFA-NY is important to you and encourage them to join NOFA-NY and help grow our NYS organic movement.
4) Recruit ONE new member this year. Don’t forget, we offer $10 memberships every April and September for first-time gardener & consumer members. Memberships are great as birthday and holiday gifts!
I love our organic community and know that a growing membership makes us a stronger movement. Please join me in helping us achieve our goal by bringing on one new member this year. You’ll find tips for recruiting new members on page 7, and a membership form on page 54. Use this form to sign up one of your friends or neighbors! If you would like additional forms, call our office and we will gladly send you more. Thank you for your dedication to NOFA-NY and your help in growing the organic community. With Gusto!
Kate Mendenhall Executive Director
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Director’s OutlookDirector’s OutlookKATE MENDENHALL
Executive Director, NOFA-NY
On the Cover:Farmer Mike Libsch (left ) of
New Leaf Farm in Hillsdale and his father, Larry Libsch, display a sampling of the 2011 tomato harvest in this photo taken by
Mike’s mother, Sue Libsch. Photo by Sue Libsch
In This Issue3 Director’s Outlook Kate Mendenhall5 Welcome New Farmers Jamie Edelstein6 Starting the Journey Rachel Schell-Lambert7 Recruiting New NOFA-NY Members8 Talking with a New Farmer Rebecca Morgan
10 Gas Drilling Subcommitt ee Report Krys Cail12 Th e Economics of Food Justice Katja Jykkla and Catherine Lea14 Managing Diseases in Organic Tomatoes Meg McGrath and Abby Seaman16 Tomato Production Field Day at Hepworth Farms18 Value-Added Grains and Mobile Grain Cleaner Robert Perry20 Big-City Locavore/
Litt le-City Locavore Rebecca Heller-Steinberg and Melissa Danielle22 Th e Power of Worm Tea Joe Gersitz24 Egg Safety and Compost Rules26 CSA Fairs Building the Buzz27 Remembering Dave Whitney29 2012 ORGANIC FIELD DAYS SCHEDULE
My belly is grumbling as the fi rst green shoots of spring arrive, and I know that a
bountiful summer season is just around the corner. Th ere’s dirt under my fi ngernails,
and I look forward to weekly farmers market visits. Ah, the favorites of summer!
Th is summer we have a fabulous season of educational programming planned. We
hope you can join us at many events this season. Th e Field Day off erings are inspiring
in their scope and diversity—check out the schedule on page 30! Nothing can surpass
actually walking the fi elds and barns of a farm to learn the ins and outs of our fellow
farmers’ management skills and innovative techniques. Th e generosity of our farmer-
members in sharing their knowledge is one of the most impressive components of
NOFA-NY. I urge and encourage you to carve out sometime this summer to travel to
these great events and learn from the experts.
We are buzzing with excitement as we prepare for our third annual Locavore
Challenge, which will launch in September (National Organic Month). Start your
personal locavore practice early by stocking your pantry with local organic staples as
they become available throughout the season. My mouth is watering just thinking about
the blessings of our local foods cornucopia!
Th roughout the summer, we will continue to focus on policy initiatives that include
NYS-focused work around how horizontal hydrofracking may aff ect our organic farmers
and their communities. We will also continue to focus on advocating for the kind of
national Farm Bill that will best support you—our NYS organic community.
As the summer brings much sweetness, it also brings some sadness as we say
goodbye to Matt Robinson, Education Director, who is leaving NOFA-NY this summer
to pursue a new opportunity in Pittsburgh. I want to thank Matt for his dedication to
NOFA-NY. It has been an honor to work with him and we wish him the best as he enters
a new chapter in his life.
To conclude, I urge you to read my letter on the facing page and take its message to
heart. You, our members, are NOFA-NY’s best advocates. Spread the word and help us
grow our NOFA-NY community.
Sending all of you best wishes of summer deliciousness and bountiful fi elds!
The Northeast Organic Farming Association
of New York, Inc., is a nonprofi t educational
organization supported by membership dues and
contributions. NOFA-NY is tax exempt under Section
501(c)(3) of the Internal Revenue Code. Charitable
contributions are welcome and tax deductible.
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THE LOCAL FOOD AND FARM CONNECTION
New York ORGANIC NewsNew York ORGANIC NewsVol.30, No.2Vol.30, No.2Summer 2012Summer 2012
NEW YORK ORGANIC NEWS is a publication of the Northeast Organic Farming Association of New York, Inc. The views and opinions expressed here are those of the authors and not necessarily those of the NOFA-NY Board of Directors or the membership. Articles from this newsletter may not be reproduced without permission.
Send letters, suggestions, article queries, photos, and press releases to: Fern Marshall Bradley, Newsletter Editor – [email protected] P
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All rates based on electronic print-ready copy. Discounts available for our Business Members. For ad rates, sizes, and deadlines, visit www.nofany.org/advertisers or contact the Offi ce Manager at offi [email protected] or 585-271-1979 ext. 504
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Publication Schedule: Please submit articles, display advertising, and classifi ed ads by the deadlines listed below. Issues are distributed approximately 6 weeks following these dates.
Fall 2012: articles, July 15; ads, July 20 Winter 2012: articles, Oct. 15; ads, Oct. 20
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NOFA-NY Certifi ed Organic, LLC. 840 Upper Front StBinghamton, NY 13905
Certifi [email protected] 607-724-9851 • Fax: 607-724-9853
Sherrie Hastings Interim [email protected]
Lauren LawrenceKate MillerNancy Sandstrom Jessica TerryJillian ZeiglerCertifi cation SpecialistsCertifi [email protected]
Lisa Engelbert Dairy Program [email protected]
Heather OrrErika Worden Dairy Certifi cation [email protected]
Bethany BullFinancial [email protected]
Keri WaymanAdministrative Assistant
NOFA-NY Board of Directors
Jamie Edelstein, PresidentCato, NY
Maryrose Livingston, Vice PresidentMarathon, NY
Karen Livingston, TreasurerCamillus, NY
Karen Meara, SecretaryBrooklyn, NY
Scott ChaskeyAmagansett, NY
Karma GlosBerkshire, NY
Robert HadadSpencerport, NY
Elizabeth HendersonNewark, NY
Laura O’DonohueNorth Salem, NY
Anu RangarajanFreeville, NY
Niechelle WadeWhitney Point, NY
Northeast Organic Farming Association of New York, Inc. www.nofany.org
249 Highland Ave • Rochester, NY 14620 585-271-1979 • Fax: 585-271-7166 • [email protected]
Technical Assistance Hotline: 1-855-2NOFANY
NOFA-NY Certifi ed Organic, LLC Management Committee
Kate Mendenhall Executive [email protected]
Lea Kone Operations & Development [email protected]
Nancy ApolitoFinance & Human Resources [email protected]
Matt RobinsonEducation [email protected]
Marty ButtsCommunity Education & Outreach [email protected]
Kristina Keefe-PerryFood Justice [email protected]
Bethany WallisOrganic Dairy & Livestock [email protected]
Robert Perry Organic Field Crops [email protected]
Rachel Schell-LambertBeginning Farmer Program [email protected]
Rebecca MorganOrganic Fruit & Vegetable [email protected]
Katie Nagle-CaraluzzoMembership & Development [email protected]
Stephanie Backer-BertschRegistration & Administrative [email protected]
Brett WedelCommunication & Event Planning [email protected]
Fern Marshall Bradley Newsletter [email protected]
Dick AndrusBinghamton, NY
Kimberly DavidsonCambridge, NY
Liana HoodesPine Bush, NY
Sharon NagleCanandaigua, NY
Dick RiselingLiberty, NY
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Gett ing Involved
Since 2002!Join the growing Registry of Farmers
and Gardeners who annually joinThe Farmer’s Pledge©!
Learn all about The Farmer’s Pledge by visiting: www.nofany.org/farmerspledge.htm
The Farmer's Pledge is a commitment to a broad set of principles that go beyond the National Organic Program
by addressing labor issues, community values and marketing.It is a commitment that either certified organic farmers or
uncertified organic farmers and gardeners can make to theircustomers and neighbors. The Farmer’s Pledge Registry helps
to identify small farmers who have a very strong ecologicalapproach to farming, are treating and paying labor in a
socially responsible way and are working towards once againmaking farming an integral part of communities everywhere.
I am a proud organic farmer. Th is simple statement
has probably been uttered by dozens of the folks
who are reading this newsletter. I have a strong
interest in helping even more people reach the
point where they can confi dently state these very
same words. When I went to my fi rst NOFA-NY
winter conference seven years ago, there were about
300 attendees in total. At this year’s conference,
there were more than 300 attendees who are new to
farming. Th is is important for many reasons.
Th e most signifi cant reason I’m excited about
the rise in new farmers at our conference is that it’s
a sure sign that the organic movement is growing.
It is very easy to see on a line graph the monetary
growth in sales of organic products, even during
a weak economy. What is more important, but
harder to show on a spreadsheet, is the number of
microorganisms that are able to do their fi ne work
in the soils, the number of food pantries that are
receiving and distributing high-quality fresh organic
produce, the education of consumers by farmers
at a CSA pickup, and the thousand other ways that
new organic farmers will add to our success as a
community.
Many of these new farmers are also young
farmers. Th is is important because as the overall
average age of the American farmer rapidly
approaches 60 years old, the organic farming
population on average is actually getting younger.
I am involved with many agriculturally related
boards and organizations, and when I attend their
Welcome New Farmers —Jamie Edelstein, NOFA-NY Board President
Encouraging new farmers and advocating for support for organic agriculture—it’s important for everyone’s future.
meetings and conferences, I am often one of the
youngest people in the room. By contrast, in many
organic circles, such as at NOFA-NY Field Days, I am
often closer to the middle of the age range. Th is next
generation of new and young farmers is where our
movement needs to look for our leadership.
One of the places we need leadership is
legislatively. As the Farm Bill debates escalate over
the next year, we all need to show how we want
to change the direction of fi nancial support. Th e
organic movement is growing, and it’s crucial that
organic farming receives a fair share of support
through this, and future, Farm Bills. As consumers
and farmers, we need to let our representatives
know:
How important organic crop and animal science
research is to the future of our market
Th at the USDA needs to continue to off er a
rebate for certifi cation fees through the National
Organic Certifi cation Cost-share Program
How organic EQIP grants help farmers act as
environmental stewards, carrying out projects
that help protect and benefi t the environment
where we grow our food.
Th rough our continued eff orts, someday organic
agriculture will not just be labeled as a “specialty
crop” in the Farm Bill jargon. Instead, we will get the
true support we need as an industry.
As a relatively new farmer myself, I would like
to thank the folks that have been part of this
movement for decades. NOFA-NY staff member
Robert Perry calls these folks our “elders,” and their
dedication to a change in the way we eat and live—
locally and worldwide—is simply honorable. Th is
foundation of organic elders is what encourages and
inspires our energetic new farmers!
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The NOFA-NY Journeyperson Farmer Program
launched in early 2012, with a call for applications
released in early February. Th is program provides
educational stipends, membership benefi ts, a paid
farmer mentor, and other support to the selected
new farmers for a two-year period. NOFA-NY
is pleased to introduce the inaugural cohort of
Journeyperson farmers.
Jen Carson
“What’s not to love” about being a CSA farmer?
Jen Carson, one of the three Journeyperson Farmers
selected this year, poses this question, enchanted
by the mutually benefi cial relationship between
her community and her farm. Carson farms at
Great Song Farm in Milan (Red Hook), along with
business partners Anthony Mecca and Lisa Miskelly.
According to Jen, the CSA farmer is part of a cyclical
support system. She is “cultivating the earth so as
to enhance the soil and ecosystem’s health;” the
vegetables provided through her CSA are a natural
extension of this careful, dedicated stewardship.
Th e community of invested individuals supports
the future of the farm physically, emotionally, and
monetarily—and the cycle continues. Evidence of
this whole-farm, whole-community philosophy is
underscored by Jen’s farmer training history that
includes completion of holistic management and
permaculture design curricula and several seasons of
apprenticeship and work on farms in the Northeast.
Jen’s thoughtful vision for the future of her farm
builds upon the vegetable CSA model currently in
place to include a beef herd, small grains, alternative
energy sources, and an increased reliance on draft
power. Th e farm crew currently includes two Suff olk
Punch draft horses driven by Anthony and Lisa.
Starting the Journey—Rachel Schell-Lambert, Beginning Farmer Program Coordinator, NOFA-NY
Jen aims for sustainable, manageable farm
growth for the benefi t of the surrounding
community. Th e CSA, which is only in its second year
of operation, emphasizes a mixed-income structure
through member-funded shares for lower-income
customers. As further demonstration of the value
placed on community involvement, the farmers at
Great Song use the model of a core CSA coordination
group at the Jewish Cultural Center of Poughkeepsie,
giving marketing, site, and even fi nancial
coordination responsibilities to these stakeholders.
Jen is most excited about greeting returning and
new CSA members this season. She looks forward
to building on the lessons she learned as a decision
maker on the land and farm last year, citing a
comfort in the sense of a place on which to build.
LEARN MORE ON THE WEBBoth of NOFA-NY’s Journeyperson farms
maintain Web sites where you can see and learn more
about life on these exciting farms.
McCollum Orchards: www.oldfarmnewlife.com
Great Song Farm:
www.greatsongfarm.com/p/bio.html
For more information about the
Journeyperson Program at NOFA-NY, visit
www.nofany.org/jp or e-mail Rachel Schell-Lambert at
NOFA-NY NewsNOFA-NY News
Jen Carson, journeyperson CSA farmer. Photo by Bruce Remin
Bree Bacon and Rich Woodbridge
Bree Bacon and Rich Woodbridge began their
agricultural careers with similar goals to many of
their beginning farmer peers, but without many of
the traditional training opportunities. Th ey want to
provide for the community, keep land in agriculture,
and be challenged and rewarded by the hard work
of farming—but all that hinges on their immediate
success bringing Rich’s family’s farmland back into
production-scale agriculture. After the passing
of Rich’s grandmother (whose great-great-uncle
founded the farm in 1832), McCollum Orchards’
prime land in the city of Lockport was at risk for
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development, so Rich
and Bree made the
choice to leave their
work in corporate
market research
and international
development to save
the farmland. After
thorough research
and planning in 2010,
they were convinced
that hard work and
conviction could
steer their new career
paths, which started
when they landed in
Lockport in 2011.
Th ey were suddenly
Western New York
hops farmers.
Th rough
the NOFA-NY
Journeyperson
Program, Bree and Rich will have access to many of
the farming education benefi ts such as a mentor and
technical training that they might have experienced
through apprenticeships or other farm work. Bree
and Rich mimic the hops that grow at the farm as
they absorb what their environment provides and
grow to their potential at a remarkable pace. Th eir
marketing and business savvy helped them identify
this crop as a mere kick start to the operation while
they revive the property, scale up into vegetable
farming, reestablish the heirloom apple orchards,
and add more fruit trees for a future pick-your-own
operation. Bree and Rich will operate a farm stand
this year, which will be featured on a local bike trail
and trolley tour, adding a CSA next year.
Th e farm has strong historical ties to the
community, and there is great enthusiasm and
outspoken support for Bree and Rich and the
benefi ts a working farm would bring to their street,
neighborhood, and town. Th e farm’s proximity to
residential properties is one of many reasons that
Bree and Rich are committed to upholding safe,
sustainable, and organic practices on the farm and
to developing the farm’s enterprises only as far as it
would benefi t the farm, farmers, and surrounding
community. Since last season’s tasks were
infrastructure and baseline improvements to the
farm and land, Bree and Rich are looking forward to
more of the production-focused work this season,
as well as continuing their learning and networking
activities.
Th e NOFA-NY Journeyperson program currently has funding through the USDA/NIFA Beginning Farmer and Rancher Development Program, grant #2011-49400-30510 to add two new farmers in 2013, and again in 2014. Th e next call for applicant beginning farmers and experienced farmers for mentoring will be in February 2013.
Journeypersons Bree Bacon and Rich Woodbridge. Photo by Roxie Bacon
Recruiting New NOFA-NY MembersRecruiting a new NOFA-NY member is easy to do! Start by considering why you are a member.
What does NOFA-NY mean to you?
What value does membership hold to you?
How do you participate as a member?
Share this message with your
friends and neighbors, and explain
to them that becoming a NOFA-NY
member helps to support the
sustainable, organic, local food
and farming movement. Th e more
members that NOFA-NY has, the
stronger the organization and its
collective voice become.
Please also tell them about the
tangible benefi ts to membership:
1. Subscription to the quarterly NOFA-NY newsletter, New York Organic News
2. Annual subscription to the annual Organic Food Guide
3. Quarterly subscription to Th e Natural Farmer
4. Conference and event discounts and free admission to NOFA-NY Field Days
5. Free opportunities, want ads, and event postings on our Web site
6. Organic technical assistance: (1-855-2NOFA-NY)
7. Opportunity to search for apprenticeships on farms using the online Farm Apprenticeship Directory
8. Discounts to vendor products: FREE shipping on one order from High Mowing Organic Seeds; 50% off on a new subscription from Small Farm Central
9. Voting privileges for Board of Director elections and annual policy resolutions at the NOFA-NY annual meeting
10. Satisfaction of being a member of a great organization working to grow the NYS organic community for YOU!
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Gett ing StartedGett ing Started
Claudio Gonzalez is a recent
graduate of the training project
off ered by the New Farmer
Development Program (NFDP).
Gonzalez is originally from
Mexico and has been growing a
variety of vegetables, including
Mexican specialties, on his 27-
acre “black dirt” farm since 2006.
He sells his produce at seven
farmers markets throughout New
York City, as well as through two
NYC-based CSAs.
Th is story is highlights of a
conversation between NOFA-NY
staff member Rebecca Morgan,
NFDP staff members, and Claudio
Gonzalez. Th e following is a
translation of that interview by
the NFDP staff .
What was your motivation for becoming a farmer in the United States?
I worked for them [another
farmer], and when they gave me
a little piece of land, I planted it.
Th e vegetables in the garden on
the land they gave me produced so
much, I didn’t have enough places
to sell them, so I started a small
market. I started renting land
from them, became independent,
and began to produce.
In what way has your previous experience helped you in agriculture?
I grew up on a farm, so I’ve
known how to farm since I was
young. After growing up, I passed
through a phase when I was doing
what I didn’t want to be doing,
but then I started working for
[the other farm] and liked it.
Having worked with her gave me
the ability to be able to develop
my own independent business
through other avenues.
Talking with a New Farmer
If you could go back and do over that fi rst year of being an NFDP farmer, what would you change, or what do you do diff erently?
I would change a lot of things.
I’ve learned a lot since then. One
of the main things is crop rotation
and how seeds grow diff erently in
diff erent places. Th at would have
made things a little easier and
maybe even a little better. But you
know, you have to learn.
How would you describe your production practices?
I don’t use fertilizers.
Fertilizers are only good for when
you want really rapid growth. But
plants obviously need a certain
time for growth and maturation,
and they’re going to take the
normal time to grow. Th e only
thing you need is crop rotation of
crop varieties.
Claudio Gonzalez preparing land for planting. Photo courtesy NFDP
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Do you have plans to expand your business?
Yes, I have plans. I’m trying to
make my business more stable so
I can maintain it throughout the
year.
What’s the best part of being a farmer, in your experience?
Th e best part about being a
farmer is knowing that what
you’re growing is an essential
part of what people consume;
that you are feeding communities
of people. Also, I don’t have to
depend upon another company
for my salary, and at the same
time I’m creating jobs for people,
and providing food in some way
for people who are otherwise
isolated from fresh food.
What do you consider the greatest challenge or obstacle in agriculture?
Understanding the weather,
because working with the weather
is one of the greatest challenges
there is. You have to keep in
mind that there will be good
seasons, but there will also be
losses. It’s not for certain but it
could happen. Understanding the
“Th e best part about being a
farmer is knowing that what you’re
growing is an essential part
of what people consume—that you are feeding communities of
people.”
Field Day at Gonzalez FarmOn Monday, June 18, there
will be a NOFA-NY Field Day at Gonzalez farm in Pine Island (Orange County) focusing on Biological IPM Strategies. Abby Seaman, Cornell University’s Vegetable IPM Coordinator, and Claudio Gonzalez will lead the tour. For more details see page 33.
possibility of loss is one of the
greatest challenges there is in
agriculture.
What keeps your customers coming back to your market stand?
Th ey come back because they
know there’s a diff erence between
my product and
the supermarket’s
product. Th ey
come back for
the excellent
fl avor, which
is what makes
the experience
wherever you go;
the taste lets you
know what you’ve
bought.
What about your farm are you most proud of?
Of the work
we do and all I’ve
done, of the people who know
me, of all my customers who have
become regulars and who come to
market over and over each time
we’re there.
What is the most important lesson you have learned as a farmer?
Th at you always have to
calculate risk: too much rain,
droughts, hail—the weather
always hands us risks. Obviously,
I take that risk into consideration
when I plant.
What advice would you give to a new farmer?
Th at they work with a more
experienced farmer for at least a
good amount of time, so they can
learn and understand what day-
to-day life on a farm is like.
What will your farm be like in ten years?
I hope it
will be better
established, that
I’m not working
so much, and that
my children or
someone else is in
charge.
What is the goal of the NOFA Field Day on your farm?
Th ere are
specifi c pests that
I want to learn
how to confront
naturally. On my farm I have a
lot of cutworms and aphids, and
I’m hoping to learn how to stop
them from attacking my peppers,
onions and broccoli.
Claudio sells produce at Sunnyside
Greenmarket in Queens.
Photo courtesy
NFDP
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Gett ing InvolvedGett ing Involved
The Spring 2012 issue of New
York Organic News featured a
story on some of the potentially
devastating impacts of horizontal
high-volume slick water
hydrofracking on local farms
and livestock. One of NOFA-NY’s
Policy Committee subgroups,
the Gas Drilling Subcommittee,
is focusing on this issue as well,
working to ensure that this
type of hydrofracking doesn’t
irreparably harm our water and
air or crop, animal, and human
health, or adversely impact
the market for organic foods
produced in New York. Here is
how this group of your fellow
NOFA-NY members plan to
continue these eff orts:
Share information and
inspiration about farmers
and gardeners who oppose
hydrofracking.
Advocate for an Agriculture
Impact Study as a part of the
Department of Environmental
Conservation’s environmental
assessment (often referred to
by the acronym SGEIS).
Gas Drilling Subcommittee Works to Protect Farms and Homes —Krys Cail, Chair, NOFA-NY Gas Drilling Subcommittee
Advocate as well for a Health
Impact Study, because issues
associated with fracking that
impact human health are
also likely to produce health
problems in livestock.
Provide educational outreach
through NOFA-NY events,
and also to decision-makers
in local state and federal
governments.
Promote prohibiting fracking
and associated industrial
facilities in New York as a
means of farmland protection.
Share information or off er
workshops on “how to get
out of your hydrofracking gas
lease.”
Publicize the economic
issues surrounding shale gas
extraction in New York state
and its likely negative impact
on local agriculture.
Educate about and track
legislation on hazardous waste
and legal and illegal toxic
dumping, water withdrawal,
and other issues associated with
the hydrofracking industry.
Advocate for local-level bans,
moratoria, and zoning laws to
keep hydrofracking drilling
out of areas where it is not
wanted.
Launching a Water-Testing Program
Additionally, the
subcommittee has decided to
initiate a new volunteer-led
program in partnership with
other nonprofi ts working to
ensure water quality in New
York, and especially the Southern
Tier counties that are near the
hydrofracking taking place in
Pennsylvania. Here is a statement
from our draft program proposal:
Th e Gas Policy Subcommittee
proposes that NOFA-NY
work to subsidize the costs of
private water well testing for
farmers. Initially we propose
comprehensive analysis of
groundwater samples collected
from farms in Broome, Chemung,
and Tioga counties, with the
results published in a publicly
accessible database. We
recommend partnering with CSI
[Community Science Institute],
a nonprofi t lab in Ithaca, NY,
which is already sampling and
making surface water quality
data available in response to
signifi cant public concerns
about gas development and its
threats to water. Th is project
is consistent with NOFA-NY
policy and concerns expressed by
membership, organic farmers,
and consumers.
It’s important to understand
that in these New York
counties adjoining the border
GAS DRILLING WEB LINKSSeveral members of the subcommittee are working on issues related
to gas drilling with other organizations or via blogs as well. You can
learn more about their work at these Web sites:
David Troutman works with Food and Water Watch at
foodandwaterwatch.org/water/fracking.
Wes Gillingham works with Catskill Mountainkeeper at
catskillmountainkeeper.org/our-programs/fracking.
Sue Heavenrich writes the blog Th e Marcellus Eff ect at
marcelluseff ect.blogspot.com.
Krys Cail writes the blog Solid Shale at solidshale.wordpress.com.
For interesting video of related events across the state, go to
shaleshockmedia.org.
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with Pennsylvania, the traffi c
and chemical storage for the
gas companies is already
happening—bringing with it
potential threats from surface
spills and truck accidents, as well
as potential illegal dumping of
frack wastes from Pennsylvania
wells. Now is the time to
document the relative purity
of our state’s water, while we
continue to fi ght to keep it pure.
Newslett er Changes —Fern Marshall Bradley, Newsletter Editor, NOFA-NY
We’re trying a couple of new things
in this issue of the newsletter. You’ve
probably noticed that this newsletter
feels thicker than the usual. Th at’s
because it includes the full schedule
of 2012 NOFA-NY Organic Field Days,
listing nearly 40 workshops led by some
of the most knowledgeable organic
farmers, gardeners, and researchers
in New York state. Combining the
newsletter and Field Days schedule
saves NOFA-NY valuable dollars on
printing and mailing costs—money
that can instead be channeled into our
programs and member services. Th e
Field Days schedule begins on page 29.
You’ll want to refer to this schedule all
summer long, so be sure you keep this
issue in a safe and convenient place!
Th e second change is something
left out of this issue, and that’s the
“Opportunities” pages. In the pre-
Internet era, the Opportunities
listings of want ads and job position
announcements were an important
means for people in the organic
community to communicate.
Now, however, all of the want ads
and job postings submitted to
NOFA-NY by members are available
24/7 on the NOFA-NY Web site at
nofany.org/classifi eds. Th ese online
classifi ed listings are updated in a
much more timely way than print
newsletter listings could ever be.
Apprenticeship opportunities are
covered in the Farm Apprenticeship
Directory online as well.
Let me know what you think about
these changes to New York Organic
News. Or if you have ideas for stories or
would like to write for the newsletter,
I’d be glad to hear from you, too. Send
me your thoughts by e-mailing me at
Glynwood Harvest AwardsSeveral Hudson Valley farms
and businesses were named
Harvest Award Winners for
2012 by Glynwood, a nonprofi t
organization working to save
family farms in the Northeast.
Glynwood created its Harvest
Awards program in 2003 to
honor farmers, organizations,
and businesses across the nation
for innovation and leadership in
support of sustainable agriculture
and regional food systems. Harvest
Awards winners are selected by
a committee of volunteer leaders
and experts in sustainable
agriculture and food systems
across the country, in concert with
Glynwood’s staff .
Th e 2012 winners include:
Wild Hive Farm in Clinton
Corners, owned by Don Lewis
Farm to Table Co-Packers in
Kingston, owned by Jim Hyland
Hudson Valley Fresh in
Poughkeepsie, Dr. Sam Simon,
President
Northeast Livestock Processing
Service Company in Sprakers,
Kathleen Harris, Processing and
Marketing Coordinator
We need help to successfully
launch a program as ambitious as
this one.
If you have an interest
in developing the baseline
water testing project,
e-mail our volunteer project
leader, Jenni Stoltman, at
join in helping out with our
other work, contact me at
Photo by Frank Finan
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Community Supported Agriculture (CSA)
programs are experiencing a burst of popularity. In
the past 20 years, the number of CSAs in the United
States has exploded, rising above 6,000 farms in
2012. More and more people want to know where
their food really comes from and to eat the freshest
in fruits and vegetables. Organic milk and dairy
products from small, sustainable, local farms are
also seeing an increase in demand. Yet, as shortages
of organic milk earlier this year show, small farms
can have trouble meeting consumer demand while
also competing with the prices off ered by large-scale
dairy farms. In some ways, consumers have been
deceived by the convenience of the supermarket
and the industrialized farming system that feeds
it. Some question the high prices of their locally
produced dairy or the reliability and availability of
fruits and vegetables.
Part of the problem, then, is this gap in
knowledge. Consumers need to understand more
about the economics of running
a farm business and what those
numbers mean for both farmers’
and workers’ pay.
Costs Outstrip Returns
Liz Bawden, president of
the Northeast Organic Dairy
Producers Alliance and New York
organic dairy farmer, notes: “For
the last year we have been telling
the processors that we are losing
money. Now the milk buyers need
more milk and we can’t aff ord to
buy the feed to increase production.” Th e relentless
pressure to increase production is at odds with the
expenses required to do so.
Although the demand for local milk and CSA
crops is certainly healthy, the resulting profi ts are
not enough to off set the costs of farming, including
seeds, equipment, machinery, and labor. For all the
complaints about high food prices, the real victims
of this equation are not the consumers, but rather
the farmers and their workers. According to the
Economic Research Service (ERS), farm business
debt is expected to increase to more than $250
billion this year. To make matters worse, many New
York farms, particularly in the Black Dirt region
in the southeastern part of the state, were heavily
Th e Economics of Food Justice —Katja Jylkka and Catherine Lea
Th e Cooperative EconomyTh e Cooperative Economy
damaged during Hurricane Irene and Tropical Storm
Lee this past season, and suff ered from loss of crops
and damage to equipment and land.
In the face of all of these fi nancial diffi culties,
farmers struggle to stay afl oat while ensuring a
living wage for both themselves and their workers.
Some farms have folded altogether, going out
of business or declaring bankruptcy. Large CSA
farms and dairies may be able to aff ord the cost
of adding economic safeguards for their workers,
such as worker’s compensation insurance and
unemployment insurance. But many small CSA
farms and dairies struggle to pay for these expenses.
Martin Rodriguez, owner of MimoMex Farm in
Goshen, admits that upon fi rst starting out, he was
hard-pressed to pay his workers minimum wage.
After all, Rodriguez says, “We’re small farmers;
we don’t employ many people. Th ere are larger
farms with more land, more workers—that’s a
very diff erent environment.” However, this past
year, with the support of CSA
members, MimoMex Farm has
raised their share price, planning
to pass on some of this additional
income to their workers in the
form of higher wages.
Seeking Solutions
Increasing the price of food,
which would result in more
money going to farmers, is
one potential solution, but one
that doesn’t sit well with many
farmers. If there is anyone who
appreciates the preciousness
of food, it is those who produce it, and those who
can’t aff ord it. Rodriguez, for example, believes that
raising food prices in a time when the economy is
struggling and many are food insecure is neither
sustainable nor admirable.
Some analysts suggest that, in addition to raising
food prices, it is vital to rechannel government
subsidies from corporate agribusiness to support
for the lowest-income consumers. Th is shift could
take the form of increased support maintaining
and improving funding and program structure for
SNAP (Food Stamps) in the upcoming Farm Bill and
continued support for Earned Income Tax Credit
and the Child Tax Credit payments to ensure that all
Th e new “food justice” certifi cation being
developed by the AJP off ers small farms a
way to compete with larger farms that
have more fi nancial resources.
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in the local economy.
Despite the debt
and fi nancial hardships
threatening the solvency of many New York farms,
there are forces at work to reward those that
treat their workers well and pay them fairly. Th e
Agricultural Justice Project (AJP) and the Domestic
Fair Trade Association (DFTA) are nonprofi t
organizations working with farms nationwide in
the area of social justice in the growing of fruits and
vegetables. Th e new “food justice” certifi cation being
developed by the AJP off ers small farms a way to
compete with larger farms that have more fi nancial
resources.
Both organizations are structured around
the success and importance of the family-scale
farm. Th e AJP is working to create a label that
would indicate that a product’s farm of origin
meets the organization’s standards of social
justice and can therefore be considered “Local Fair
For all the complaints about high food prices, the real
victims of this equation are not the consumers, but rather the farmers and their workers.
Trade.” Th e DFTA is in the
process of evaluating the
validity of claims of fair
trade made by fair-trade
certifi cation groups such
as the Agricultural Justice
Project and Fair Trade
USA. Such a certifi cation rewards farmers who
are not only committed to sustainable practices in
their agriculture, but in the way they treat their
employees as well.
Another part of the problem is a general lack of
awareness of the struggles, fi nancial and otherwise,
of small farms. CSA shareholders and members
of the communities where farmers live and work
often care deeply about local farms. By making their
farm budgets more transparent, farmers could help
to bridge the gap between their farms and their
customers. Th e hope is that, as consumers come
to understand the scope of the monetary inputs
required to bring those summer squash and that
kale from farm to plate, they will realize the true
cost of their food and be more willing to pay a fair
price.
As Martin Rodriguez concludes, “We, as farmers,
as a society, are seeing the results of CSA programs;
the CSA members support us. We must support our
workers too.”
Such an assertion returns to the heart of such
small farms and the true meaning of “community
support.” Only through mutual understanding and
education will customers support farms that, in
turn, value the labor of their workers.
Katja Jylkka and Catherine Lea are part of Just Food’s Labor and Trade working groups. Katja is a full-time high school teacher, and Catherine has studied food systems in New York and Cuba.
Photo by Sandy Arnold
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Tomatoes are a mainstay for many New York
organic vegetable farms. Success with the crop
depends on a grower’s good management skills,
because the crop is subject to several fungal and
bacterial diseases that can reduce yield and quality
if not managed. Late blight has gained the most
notoriety lately, because it is a highly destructive,
community disease.
Cultural practices, which are based on
understanding the biology of the disease-causing
pathogen, form the foundation of a disease
management program. Cultural practices essential
for eff ective disease management in tomato include
rotation, sanitation (greenhouse, stakes, seed),
resistant varieties if available, and staking and
mulching to minimize leaf wetness.
In this article, we’ll review several of the major
diseases of tomatoes, with a particular focus on
disease-control products approved for organic
production. Use of such products is not a substitute
for diligent application of cultural practices, but can
be an eff ective supplement for times when cultural
practices do not provide suffi cient control to avoid
an unacceptable reduction in yield or fruit quality.
Teams at several universities are conducting
replicated experiments to evaluate effi cacy of
products for diseases occurring naturally on fi eld-
grown tomato crops. Work is ongoing at Cornell’s
research facility on Long Island and at the New York
State Experiment Station in Geneva. Most Cornell
experiments have been conducted in research fi elds
dedicated to organic production. Th e focus has been
foliar diseases that occur commonly and often are
diffi cult to manage with cultural practices alone,
leading to diminished yield and/or fruit quality.
Products evaluated include Actinovate, Kaligreen,
Milstop, Organocide, Oxidate, Regalia, Serenade,
Serenade Soil, Sonata, Sporatec, and Trilogy.
Th ey are being tested alone and in combination
programs with other products (in particular,
copper). Products in development are also being
tested. Most experiments are being funded by the
IR-4 Biopesticide and Organic Support Research
Program. In most experiments, treatments are
made using a backpack sprayer on a weekly schedule
starting before or within a few days of seeing fi rst
disease symptoms. Foliar diseases can be diffi cult to
Research ReportResearch ReportManaging Diseases in Organic Tomatoes —Meg McGrath and Abby Seaman
Use the right cultural practices and approved products to avoid tomato diseases this growing season.
manage in tomato, thus it is important to start early
in disease development (at the very fi rst symptom),
spray to achieve good coverage, and apply regularly
(weekly) while conditions are favorable.
Septoria Leaf Spot and Early Blight
Both causal pathogens can overwinter in the
soil. Septoria leaf spot is the most common disease
of tomato on organic farms. It can severely aff ect
foliage, thereby reducing yield and fruit quality.
Early blight is also quite common, and can be
tolerated at low levels (up to 30 percent foliage
aff ected) before causing yield reduction. Because
the most important source of inoculum for these
diseases is crop debris from previous seasons,
rotation is the most important management
practice. Staking plants and mulching with either
plastic or straw will help keep leaves drier and
reduce soil (and disease inoculum) splashing
onto the plants. When weather is favorable and
symptoms are present, application of fungicides
can slow disease progression and maintain yield
and quality. Sporatec, Serenade used with copper,
and copper products alone have been the most
eff ective treatments for early blight. Septoria
leaf spot was suppressed with Sporatec plus Saf-
T-Side, Organocide plus copper (both at lowest
rates), Regalia alternated with copper, Actinovate
alternated with copper, and copper alone.
Late Blight
Late blight is the most potentially devastating
disease of tomato, and although it does not occur
every year, it has been very prevalent for the past
several seasons. At this time in the United States,
late blight can only overwinter in living tissue:
potato tubers, or infected tomato plants that persist
in a greenhouse. It cannot overwinter in tomato
seed. Th is organism has two mating types, and if
both are present in the same fi eld, can undergo
sexual reproduction, forming resistant oospores
that can overwinter in soil. Given that this is not
known to have happened in the United States, and
the pathogen is not overwintering in the soil, the
most important management practice for late blight
is to eliminate sources of overwintering inoculum:
infected potato tubers that have been culled and
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survive the winter, unharvested tubers that emerge
as volunteers, and any living infected tomato plants
in greenhouses. Purchasing potato seed tubers
certifi ed by a state seed certifi cation program greatly
reduces, but does not eliminate, the possibility of
planting late blight-infected potato seed.
Once infection does occur, late blight is a
community disease. Under humid conditions,
infected plants can produce millions of spores that
can travel for miles on wind currents and survive
for days if the weather stays cloudy and humid.
Your good cultural practices will be useless if your
neighbors allow inoculum to overwinter and don’t
manage the disease. It’s important to stay informed
about where late blight is occurring nearby and to
be prepared to apply eff ective fungicides or destroy
infected plants at the fi rst sign of disease. A new
nationwide late blight tracking system provides a
map showing where late blight has been found, and
allows users to sign up for e-mail or text message
alerts when late blight is found nearby. Notify your
local Cooperative Extension offi ce if you think you
have late blight, and have samples sent to Cornell for
isolate identifi cation.
Copper fungicides have been shown in trials to
be quite eff ective if applied at the very fi rst sign
of disease, or even better, when you hear that late
blight has been found nearby but have not yet seen
it on your farm. Be sure all plant surfaces are well
covered, and reapply regularly to protect new tissue
or replace residue that has washed off by rain. In a
trial conducted in Florida in 2012, Actinovate was
somewhat eff ective (62 percent control) applied on
a weekly, preventive (before symptoms appeared)
schedule. Oxidate was shown to be ineff ective
against late blight in a trial in Freeville, NY, in 2009.
Bacterial Diseases
Bacterial spot, speck, and especially canker
can all cause signifi cant yield and quality losses
during wet seasons. Sanitation to eliminate sources
of inoculum is the most important management
strategy for bacterial diseases. Th e most common
route for introduction of bacterial diseases on a farm
is infected seed or purchased transplants grown
from infected seed. Hot water seed treatment can be
very eff ective for reducing the amount of bacteria
in or on seed. Th ree Extension offi ces in New York
now have precision water baths for treating grower
seed (contact Meg McGrath for information on these
water baths).
Once bacteria are present on a farm, they can
be carried from season to season on greenhouse
structures and benches, on pots and fl ats, and on
stakes used in the fi eld. Disinfect all greenhouse
surfaces, stakes, and fl ats between seasons, and
don’t reuse pots. Copper products are the most
eff ective against bacterial diseases, but when
weather conditions are very favorable (warm, wet),
almost nothing will adequately control the bacterial
diseases, so using all possible cultural practices is
essential.
Powdery Mildew
Th e fungal pathogen causing powdery mildew is
thought to survive overwinter in weed hosts. It is
more common in southern areas of the Northeast.
Extensive defoliation can occur quickly when it
is present. Powdery mildew does not require leaf
wetness for infection, so persistent humid, rather
than wet, conditions favor its development. Powdery
mildews are some of the easier diseases to control
using products allowed in organic production. Here’s
a summary of control achieved based on severity at
the last assessment in an experiment conducted in
2008 on Long Island:
Copper, 97 percent
Regalia alternated with copper, 91 percent
Sporatec plus Saf-T-Side, 91 percent
Organocide plus copper (both at lowest rates),
89 percent
Regalia, 87 percent
Organocide, 79 percent
Companion, 68 percent
Sporatec plus BioLink, 61 percent
Actinovate plus BioLink, 31 percent
Meg MgGrath is an Associate Professor in the Department of Plant Pathology & Plant-Microbe Biology at Cornell University. Abby Seaman is the Vegetable IPM Coordinator for the New York State Integrated Pest Management Program.
USEFUL LINKS Cultural practices and available products for tomatoes:
longislandhort.cornell.edu/vegpath/organic.html
Tomato disease identifi cation and biology (includes
many photos): vegetablemdonline.ppath.cornell.edu/
factsheets/Tomato_List.htm
Listings of local Cooperative Extension offi ces:
cce.cornell.edu/learnAbout/Pages/Local_Offi ces.aspx
USAblight Web site: usablight.org
Instructions for heat-treating seed on a stovetop:
vegetablemdonline.ppath.cornell.edu/NewsArticles/All_
BactSeed.htm
Meg McGrath’s e-mail address: [email protected]
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Resilience, fl exibility, and
reliance on a whole-alive-
systems approach to farming are
fundamentals at Hepworth Farms
in Milton. Th e 200-acre, seventh-
generation, family-owned lower
Hudson Valley farm produces
certifi ed organic vegetables that
are sold at Park Slope Food Coop
in Brooklyn as well to several
CSAs and restaurants, three
wholesale distributors, and two
tomato processors. At the farm’s
fi rst NOFA-NY Field Day in more
than a decade, set for July 21,
the focus will be on the farm’s 50
acres of tomatoes.
“Th e whole-alive-system is a
basic term that we use to describe
our approach of paying attention
to the whole system: people,
insects, animals, plants, soil
microbes,” explains farmer Amy
Hepworth, who runs Hepworth
Farm along with co-owners Gerry
Greco and Gail Hepworth. At
the Field Day, “I will be able to
share my 30 years experience
in running a very versatile
operation,” says Hepworth. Th e
versatility includes growing more
than 100 diff erent varieties of
tomatoes, tomatillos, and husk
cherries, along with a full range of
other fresh vegetables and some
fruit crops, notably apples.
“We’ll talk about the
equipment we use and production
techniques, manpower
required, variety selection and
types,” Hepworth says. More
fundamentally, Hepworth says
she hopes to share the importance
of skills such as thinking
outside the box and keeping
an open mind in practicing the
art of farming. Th at includes
understanding that although the
tomatoes are a critical enterprise,
Hepworth says, “without the
rest of the farm, we wouldn’t
be able to make it. Inevitably,
large-scale production such as
50 acres of tomatoes has some
unfavorable consequences for
the environment. We try to have
the least negative impact on the
natural system.”
still coping with the aftermath
because the straw crop in their
region was only 50 percent of
its usual level. Th is summer,
they may not be able to procure
enough straw to fully mulch the
fi elds, Hepworth notes.
Hepworth values the
learning that can come from
other farmers at events like
NOFA-NY’s Field Days. “All
Th e Art of Organic FarmingTh e Art of Organic FarmingTomato Production Field Day at Hepworth Farms
Gail Hepworth, Amy Hepworth, and Gerry Greco (left to right), co-owners of Hepworth Farm in Milton, will talk tomatoes at a Field Day on July 21. Photo by Bruce Weiss
From planting to mulching, preventing blight to bringing in the harvest, learn the art of tomato growing from farmers who are passionate about quality.
Impact of Irene
Discussion at the Field Day
will also center on “some of the
hardships we’ve faced, our wins
and losses,” says Hepworth.
Recent hardships include
extensive losses following
fl ooding from Hurricane Irene
last fall. Over a 17-day period, 27
inches of rain fell, which had a
devastating eff ect on the farm’s
tomato crop. Hepworth estimates
that they lost a full month’s
worth of income. And they are
farmers can learn from one
another—conventional or
organic—there is a happy
meeting place in respect,” she
says. One new venture for
Hepworth Farms this year is
adding several acres of high
tunnels for tomato production.
While the Field Day will be
information-intensive, Hepworth
also promises some good food for
those who attend, adding that
the plan is to invite some chefs
to come to do the cooking.
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Field Day DetailsTh e Field Day at Hepworth Farms is set for Saturday,
July 21 from 9 a.m. to noon.
You’ll learn all the ins and out of tomato production
at Hepworth Farms: Equipment, Manpower, Production
Techniques, Varieties, and more. For location information,
see page 37.
Careful att ention to detail of planting through black plastic, staking, and straw mulch are part of the production system at Hepworth Farm. Photo by Bruce Weiss
18
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The Spring 2012 growing season came on like
a hot July day, testing the management skills of
every aspect of agricultural production. From
fruit and vineyard challenges and a short maple
production season to overheated hoop houses and
the urge to modify planting dates, growing pains
have been the topic of many farmer conversations
across the region.
Th e recently funded value-added grains project
has planted variety trials at various cooperator
locations around the region. NOFA-NY is
partnering in this research project with Cornell,
Penn State, the University of North Dakota, the
Organic Growers Research and Information-
sharing Network (OGRIN), and others. We’ll be
off ering Field Day events at the Cornell Research
Farm and other sites highlighting the trials later
this summer.
NOFA-NY is assembling a mobile grain-
cleaning unit that provide grain cleaning and
processing equipment to cooperating farm
communities in the next four years. Th e fi rst
community is in the Madison, Herkimer County
area, near Richfi eld Springs.
An organizational meeting was held and
interest in growing spring wheat varieties was
sparked by the beautiful weather and the spirited
leadership of small grains expert Elizabeth Dyck
from OGRIN. Having the certainty that the
grain cleaning equipment would be available for
handling grain at harvest by participating in the
pilot project enabled several small producers to
move forward with planting spring wheat.
Planning Meeting Yields a Seed Order
Out of that original meeting a 2,000-pound
order for Certifi ed Organic Canadian Red Fife
wheat seed was placed and successfully delivered
to the community. Th e season’s promise is in the
ground, and the wheels are turning to provide
support to farmers interested in adding small
grains to their rotation and evaluating the
potential for marketing a value-added grain for
the regional food system.
Th e mobile grain unit is being built on a 16-
foot trailer that will provide a new two-screen
Lightfoot air screen cleaner, with a bagging unit,
and the support equipment needed. Th is will
include aerators for drying grain, moisture tester,
augers, bins, and a gravity table. Testing and
sampling techniques will be demonstrated for
determining quality of grains that will potentially
be suitable for the artisan fl our and bread market.
We’ll also be off ering Field Days to demonstrate
this equipment and discuss the challenges of a
small grain and heritage wheat crop renaissance
in New York State. Have a great growing season!
If you have questions about or would like more information about the mobile grain-cleaning project, contact Robert at [email protected] or 585-271-1979 ext 506.
Value-added Grains and Mobile Grain Cleaner News and Field Days —Robert Perry, Organic Field Crops Coordinator, NOFA-NY
Good news for organic grain growers (and locavores) in New York state
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Grains Field Day Details Certifi ed Hay and Small Grain Rotations, June 22,
Avoca: see page 33
Adding Value to Small Grains, June 28, Newfi eld:
see page 34
Cornell Wheat Breeding Trials, July 10, Willsboro:
see page 36
Cornell Organic Wheat Variety Trials, July 12,
Freeville: see page 36
Small Grains in the Rotation on a Diverse Dairy Farm,
July 24, Falconer: see page 38
Small-Scale Grain Production & Cooperative
Community, July 27, Lafargeville: see page 39
Building a Sustainable Food System with Local Grain
Processing, September 6, Clinton Corners: see page 43.
Willsboro Research FarmWillsboro Research Farm Photo by Mike Davis Photo by Mike Davis
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Living in NYC, eating locally
isn’t a challenge for me. I enjoy
year-round and seasonal farmers
markets every day of the week,
there are over 100 community
supported agriculture projects
to choose from, and more and
more independent grocers and
restaurants are sourcing from
local farms and farm-to-table
purveyors.
Th at said, it’s still easy for
me to see it as one of many
choices and not as an ongoing
commitment to support and
sustain my regional foodshed. I
can take Locavore or leave it.
Th at’s where the NOFA-NY
Locavore Challenge comes in.
By participating in the Locavore
Challenge for the entire month of
September, I’ve now chosen to be
more proactive and accountable
for how and where I eat. I make
a critical and conscious eff ort to
plan my meals, including eating
out, and I fi nd ways to become
more civically engaged in the
issues aff ecting farmers in my
region.
Th e 2012 Challenge kicks off
in September, but thinking about
it now gives me time to work out
some logistics and set some new
Locavore goals, like putting up
more local food when it’s available
in season, growing herbs, and
checking out food and farm
events throughout New York.
Big-City Locavore —Melissa Danielle
Here’s my list of six things to
do now to plan for a delicious,
fun, and successful Locavore
Challenge:
1. Set your intention for the
month. What does Locavore
mean to you and what would
you like to accomplish during
the challenge?
2. Identify the farmers markets,
grocers, and restaurants in your
area that source locally. If you
drink alcoholic beverages, look
for bars and stores that carry
local beer, spirits, and wines.
3. Visit Pride of New
York’s Web site at
prideofny.com/harvest.html
to see what will be in season
during the Locavore Challenge.
4. Consider taking a class
in cooking, gardening,
butchering, or knife skills to
step up your expertise.
Take the 2012 ChallengeTh is September marks the third annual NOFA-NY Locavore Challenge.
Join with local food devotees across the state to learn about, celebrate,
and enjoy local farms, gardens, and foods. Nearly 1,500 people took part
in last year’s challenge, and we’ve set our sights on more than doubling
that number this year. Th e challenge is for everyone: Even people who
are brand-new to locavore eating will fi nd the right level of challenge in
our multi-tiered approach. To learn more, go to NYLocavoreChallenge.com.
And remember—taking part in the challenge is lots more fun if you have
friends who are sharing the experience, so spread the word!
NOFA-NY EventsNOFA-NY Events
5. Evaluate your supplies and
equipment. Have you been
thinking about investing in
new cookware, a chest freezer,
or canning supplies? Now’s the
time to get what you need.
6. Find out what’s going on
at the local or state level
around food and farming
issues, such as school food,
community gardens, farmland
conservation or a specifi c
farmer issue.
Th is year, I’m giving myself
three challenges:
How will I make more meals
at home instead of defaulting
to my favorite farm-to-table
restaurants?
What can I do to engage my
friends and my community
around eating local?
What do I need to do to get
my kitchen ready for canning,
freezing, and drying?
Join Melissa this September as she answers these questions on NOFA-NY’s NYC/Long Island Regional blog at nofanynyclongisland.wordpress.com.
Photo by Sandy Arnold
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I live in Binghamton, a small
city in a rural area. While that
might seem like an easy place
to fi nd local food, a few winters
ago I found myself fruitlessly
wandering around the produce
section of the supermarket in
search of local produce. After
20 minutes, I gave up and left
the store empty-handed. Th is
happened several times that
winter, eventually inspiring me
to start my local food distribution
business, Extended Harvest. It
fi lls the gap in availability of
local produce during the colder
months by off ering a local frozen
produce subscription. But you
don’t have to start a business to
eat local year-round—you just
need to learn how to connect with
local resources and adapt your
thinking and eating habits a bit.
Here are my tips for overcoming
some of the biggest challenges of
becoming a little-city locavore:
Little-City Locavore —Rebecca Heller-Steinberg
In the fall, buy storage veggies
(such as potatoes, onions,
and winter squash) and build
a makeshift root cellar. Find
plans online or in Mother Earth
News magazine.
Grow some veggies that you can
harvest year-round with the
right protection, such as carrots
and spinach. Eliot Coleman’s
book Th e Four-Season Harvest is
a great resource.
It’s hard to meet the right people.
Act like an extrovert, even if
you’re not. When you make a
good connection, immediately
exchange contact info. Always
carry business/personal cards
and info about projects you’re
involved in.
Talk to people about food. A
lot. Talk to enough people and
eventually you’ll fi nd the right
person/resource.
Go to events where you are likely to meet farmers and others interested in local food.
In addition to NOFA-NY
events, check out continuing ed
classes, community gardening/
urban ag groups, and your local
Extension offi ce.
Check out local and regional
publications on food,
gardening, and agriculture such
as Edible or Urban Farm.
Local eating means changing the way you shop, cook, and eat.
Eat diff erently at diff erent
times of the year. I eat my fi ll of
garden asparagus in May and
June, and then don’t eat it the
rest of the year.
Find new recipes by checking
out local food blogs from your
region. Browse cookbooks
carefully before buying. Make
sure the authors don’t rely on
exotic foods such as avocado or
mango in many of their recipes.
Host or attend a Locavore
Potluck. NOFA-NY’s Web site
will list Locavore Challenge
potlucks in September, or have
one with your friends anytime!
Th ere are no local producers of (fl our, oil, tofu, etc.).
Do a little research. Believe
it or not, I have consumed
NYS-grown and/or processed
beans, grains (including fl our,
polenta, buckwheat, rolled oats,
popcorn, and wheat berries),
pasta, sunfl ower and squash
seed oils, vinegar, soy sauce,
tofu, seitan, mustard, pickles,
kombucha, juice, wine, beer,
hard alcohol, and much more.
Don’t forget about surrounding
states. Depending on where you
live, food sourced from another
state, such as Pennsylvania,
may be even more local than
some New York-grown foods.
Buy directly from wholesalers.
Wholeshare.com is a great
Web site that provides access
through a group buying model
to over a thousand products
produced in our region.
Th ough overcoming some of
the challenges to eating local has
taken me a while, I’ve found that
once I started to plug into the
local foods community, I kept
fi nding more and more resources.
Th e journey has been worth it
too; the food is delicious and
I love the way it brings people
together.
Rebecca Heller-Steinberg is an avid gardener, urban homesteader, and local foods consumer and advocate. In addition to her work with Extended Harvest (www.extendedharvest.com), Rebecca is also a part-time AmeriCorps member, as well as Co-Manager of the Binghamton Urban Farm (a project of VINES—vinesgardens.org).
Local produce is diffi cult to fi nd in the winter.
Join a winter CSA, CSK
(community-supported kitchen)
or food subscription program.
Find a winter farmers market.
According to the USDA, New
York state has more winter
markets than any other state.
Meet farmers who don’t sell
at markets by searching on
localharvest.org, eatwellguide.org,
and Farmplate.com,
FarmshedCNY.com, and
getlocavore.com.
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I have been told that worm
compost, also called worm
castings, multiplies the nutrient
value of ordinary compost by
a factor of eight. Th at sounded
reasonable to me, because
traditionally animal manure
has been a highly prized soil
amendment. And I was intrigued
when I read about a method for
making a highly nutritive liquid
to nourish thirsty and hungry
plants by soaking a compost-
fi lled “tea bag” in a barrel of
water for a couple of days, with
the liquid enriched by molasses
and oxygenated by a fi sh tank
bubbler. I’ve since come up with
my own shortcut technique that
has shown excellent results in my
garden. No tea bag involved in my
procedure, though—I just let the
worms do the work.
A Bucket in a Bin
With coaching from a
friend, I started my venture in
producing worm compost tea by
reconstructing my compost piles.
Since I always think too big, my
three compost piles each have a
footprint of 6 feet by 8 feet and
are boxed in with wooden pallets.
Each bin thus has a maximum
volume of 27 cubic yards. As a
Th e Power of Worm Tea —Joe Gersitz
Brew a nutrient-rich tea for your garden with the help of composting worms.
Th e Home GardenTh e Home Garden
fi rst trial in the summer of 2010,
I excavated soil from the bottom
of one empty bin, forming a pit
that slopes from the back to the
front of the bin, 1 foot deep at the
back and 2 feet deep at the front.
I lined this pit with a piece of
heavy PVC pond liner measuring
8 feet by 11 feet. It looked like a
miniature rectangular swimming
or wading pool, and it would
serve to capture the tea that
my composting worms would
produce.
Next, I took a plastic bucket
(3- to 5-gallon capacity works
well) and drilled large holes in the
bottom and around the lowest
3 inches of the sides. Th e collector
bucket has an easy-to-remove lid.
Th is would be my “tea pot.” At the
front of the compost bin, I set the
collection bucket in place, using
an old orange crate made of thin
wood slats and wire to partition
the bucket from the compost pile
I would assemble in the bin.
With the bucket collector
station all set, I built a layered
compost pile in the bin. I used
less than the usual amount of
green materials so that the pile
would not heat up too much.
(I didn’t want to cook the worms!)
I also made sure that I soaked
any dry materials like leaves,
because worms can’t tolerate
dry conditions. Th en I put my
indentured servants, my red
wigglers, to work.
Worms by the Pound
My worms are the descendants
of the original 3 pounds of red
wiggler worms I purchased about
5 years ago. Th ey multiply fast
in good conditions, and I have
hundreds of thousands of worms
now among my six or seven
compost piles. I have made a gift
of worms to many school teachers
and young people—over the
years, I’ve probably given away 50
pounds of worms. Th ese worms
are uncanny. Th ey (like humans)
are well-schooled in seeking
their own comfort levels when it
Photo by Fern Marshall Bradley
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www.horizonorganic.com
Find us on facebook.com/Horizon
Sarah Batterson (East and New England) 303-635-4560
Peter Slaunwhite (Northern and Eastern New York) 315-272-3218
Steve Rinehart (Western New York) 917-797-9058
Chris Cardner (Mid Atlantic and Pennsylvania) 303-656-5138
Richard Klossner (Midwest) 303-319-6899
Larry Hansen (West) 303-927-9143
Horizon® is Seeking New Farmer Partners to Provide Milk to the #1 Organic Dairy Brand*
WANTED: ORGANIC DAIRY FARMERS
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12 H
ori
zon
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anic
. Ph
oto
by
Ker
i Pic
kett
Nickol Dairy, Maryland, NY
comes to “ideal” temperatures,
hot or ice cold, and moisture level.
You need not even buy them: “If
you build it, they will come.” If
you dig in a compost pile that
contains worms, take care not to
injure them; according to Charles
Darwin, they are among our most
essential friends.
I added a few thousand worms
to the compost pile, and they
quickly went to work as expected.
Soon I noticed a small amount of
liquid in the collection bucket,
due to the worms’ digestive
activity and infi ltration of
rainwater through the pile. I
harvested this nutritive juice by
simply dipping into the collector
bucket, fi nding I could take out
as much as 3 gallons a day. Th e
frequency of using the worm
compost tea varied according to
the need for rain. Generally they
(the plants) got a good soaking
once a week of diluted worm tea.
Research studies suggest
diluting each gallon of this
tea with 20 gallons of water,
and that’s the ratio I use. My
results on all of my crops were
spectacular. Heavy feeders such
as squash, melons, cucumbers,
eggplant, and tomatoes
responded the best. I believe I
used too much on my potatoes,
which showed internal black
streaking. Other root crops
seemed to thrive on the tea. I
plan to continue this form of
fertilizing in the future. What
about when the weather is dry,
and there’s no rainwater for
brewing tea? I simply draw water
from the supply I’ve stockpiled in
my rain barrels and pour it onto
my compost piles.
Joe Gersitz gardens in Penfi eld, just east of Rochester. He wrote about his rain barrel water collection system in the Spring 2012 issue of this newslett er, which you can fi nd online at nofany.org/about/newslett er.
Photo by Sandy Arnold
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Summer has arrived, and with
it the promise of a prosperous
growing season. As of late April,
the certifi cation offi ce had
received 32 new applications for
organic certifi cation. If you’re
interested in certifying your
operation, there’s still time
to apply! Applications will be
accepted after May 1 with a
$150 late fee. However, please
keep in mind that we can’t
guarantee completion of the
certifi cation process by year’s end
for applications received after
August 31.
Notice about Materials Used in Organic Production
As we’ve previously noted,
all producers to be sure to check
with their certifi ers prior to
using any new materials and
inputs, including any listed by
the Organic Materials Review
Institute (OMRI).
OMRI, which is an approved
third-party source for product
review, periodically issues
“drop notices.” Th ese notices
indicate that products have
been dropped from its list of
approved products, but this does
not necessarily mean that the
product is no longer compliant
with National Organic Program
(NOP) regulations. In many cases,
a drop notice results because
the manufacturer simply has
not renewed their registration
with OMRI. Products often are
relisted, but unfortunately, OMRI
does not issue follow-up notices
to announce this.
We recommend that you
visit the OMRI Web site at
www.omri.org for the most
current information or call the
certifi cation offi ce.
Egg Safety
In 2010, the Food and Drug
Administration (FDA) put in place
an egg safety rule that governed
operations with over 50,000
hens. Beginning July 9 of this
year, the regulations will also
apply to operations with 3,000 or
more hens that do not pasteurize
or process their eggs with a
treatment. Th e intent of the rule
is to prevent or reduce Salmonella
contamination. Th e requirements
of the rule diff er depending on
the size of the operation, and
include requirements related to
purchasing hens, egg storage,
cleaning, and testing.
Certifi ed organic poultry
operations must comply with
these safety regulations in
addition to the National Organic
Standards. However, many
certifi ed organic operations will
be exempt from the requirements
since they have 3000 laying hens
or fewer and market directly to
the consumer.
Similar to organic certifi cation,
a written plan is required and
operators must register with
the FDA and document their
preventive procedures. For details
of the requirements and whether
they apply to your farm, see the
summary on the facing page.
NOP Rules for Compost
Many of us think of compost
as a heap of grass clippings,
leaves, and tables scraps that
can either be turned to promote
quick decomposition or left in a
pile to age naturally into what is
often called “black gold.” Th e NOP
has a more specifi c defi nition,
describing compost as “the
product of a managed process
through which microorganisms
break down plant and animal
materials into more available
forms suitable for application to
the soil.”
Compost is so rich in nutrients
that it’s a key part of the soil
management plan that most
organic growers pursue. Several
commercial compost products
have been determined to be
compliant for use in organic
production, but many farmers
prefer to make their own
compost.
If you plan to make compost,
it’s important to understand
the applicable NOP Standards.
Th e standards state that “the
producer must manage plant and
animal materials to maintain
or improve soil organic matter
content in a manner that does
not contribute to contamination
of crops, soil, or water by plant
nutrients, pathogenic organisms,
Update from Certifi cationUpdate from Certifi cationEgg Safety and Compost Rules
Photo by Debra Richardson
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EGG SAFETY RULE COVERAGE EXPANDSAs of July 9, 2012, the FDA Prevention of Salmonella Enteritidis in Shell
Eggs during Production, Transportation, and Storage Rule (the “Egg Safety
Rule”) will be applied to a broader range of egg farms. Th e rule will apply to any
operation that meets the following criteria:
You do not sell all of your eggs directly to consumers
You produce shell eggs for the table market
You are also subject to the refrigeration requirements of the egg rule if you
transport or hold shell eggs for shell egg processing or egg products facilities.
You are exempt from the rule if you fall into any of the following
categories:
Persons who do not produce eggs for the table egg market and who do
not hold or transport shell eggs for shell egg processing or egg products
facilities.
Egg producers with fewer than 3,000 laying hens at a particular farm
Egg producers who sell all of their eggs directly to consumers
Persons who hold or transport shell eggs for shell egg processing or egg
products facilities in instances where the eggs originate from a farm with
fewer than 3,000 laying hens.
What is required under the law? If you must comply with the rule, here
are the particulars of what’s required:
Registering your farm with the FDA by the deadline
Having and following a written Salmonella Enteritidis (Se) Prevention Plan
Having and following a Biosecurity Plan
Having, following, and keeping records of a Pest Control Plan covering
rodents and fl ies
Refrigeration of all eggs within 36 hours of lay at 45°F
Environmental testing for Se per the Egg Safety Rule (at designated ages,
using approved methods and with an approved laboratory method)
Having an egg sampling plan in the event of an environmental positive test
result
Plan for diversion of eggs in the event of an environmental positive test
result
A Plan of Cleaning and Disinfection in the event of an environmental
positive test result
Records for all of the above
More information about the egg safety rule is available at the Food and
Drug Administration Web site, www.fda.gov, or call the NOFA-NY Technical
Assistance Hotline at 855-266-3269.
heavy metals, or residues of
prohibited substances.” Items
such as the new “compostable”
tableware are prohibited because
of synthetic materials used to
produce them.
An initial carbon to nitrogen
ratio (C:N ratio) of between 25:1
and 40:1 must be established.
An in-vessel or static aerated
compost pile must be turned,
and a minimum temperature of
131°F must be maintained for
a minimum of three days. For
windrow systems, the minimum
temperature of 131°F must be
maintained for 15 days, during
which time the materials are
turned a minimum of 5 times.
Producers must document
temperature, time, moisture
content, chemical composition,
and biological activity.
Animal materials used in
compost production include
manure, which has specifi c time
limitations for application under
the NOP Standards when not
composted. Th ese restrictions
are intended to prevent
contamination of crops grown
for human consumption that
could occur from contact of the
edible portions of the plants with
pathogens from raw manure.
Specifi cally, for crops whose
edible portion has direct contact
with the soil, uncomposted (raw)
manure must be incorporated
into the soil not less than 120
days prior to harvest. For crops
whose edible portion does not
have direct contact with the soil
surface, raw manure must be
incorporated into the soil not less
than 90 days prior to harvest.
(Please refer to Section
205.203 (2) of the NOP Standards
for compost requirements,
and Section 205.203 (1) of the
NOP Standards for raw manure
requirements.) Compost that
includes animal manures is not
subject to these restrictions as
long as the standards for C:N
ratios, turning, and minimum
temperatures are strictly
adhered to.
International Equivalency
Th e USDA National Organic
Program now has Equivalency
Agreements with Canada and
the European Union (EU). Th e
Canadian agreement took eff ect
in 2010, with the EU agreement
becoming eff ective June 1, 2012.
Negotiations for these
agreements were in the making
for quite some time, and while
they come with a few conditions
that must be met, they will
allow for unrestricted sale of
organic products between the
US and Canada and the US and
the EU. Th is will aff ect not only
the manufacturers of processed
products, but the local farms
that provide them with the raw
agricultural ingredients that will
be used in their products.
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NOFA-NY’s second season of CSA Fairs this
spring saw signifi cant growth in attendance and
interest from both farmers and consumers, with
over 1,000 consumers attending overall. As in 2011,
NOFA-NY hosted fairs in Rochester, Syracuse, and
Albany. New this year was a fair in Canandaigua at
the New York State Wine and Culinary Center, one
in Huntington at the Cinema Arts Centre, and our
concluding fair in Kingston.
CSA Fairs Building the Buzz
Th e fairs hummed with great conversations
between consumers and farmers, farmers and other
farmers, and consumers and other consumers. It
was also exciting to witness how dialogues initiated
at the fairs carried over into the communities at
large. Local media, area bloggers, and sustainable
food advocates led conversations all over the state
about community supported agriculture, discussing
what it is, its impact on the community, and its role
in the quickly growing sustainable food economy.
Justine and Brian Denison, co-owners of Denison
Farm in Schaghticoke, attended the Albany CSA Fair
in March and were delighted with the well-designed
circular layout of tables and the diversity of the
participants. “It was a bountiful presentation,” said
Justine. “It engaged people in a diff erent way than
other fairs have. Th ere were the CSA farmers, of
course, but the From Scratch Club was there, too,
and some on-line stores. Th ere was even a table for
kids.” Justine reports that they signed up several
members for their CSA at the fair (and as of last
week, their CSA is fully subscribed for the year).
Our goal for next year is to host fairs in nine
communities, and we’re already getting requests
from communities interested in hosting. If you’d like
to host a fair next year, send an e-mail to marty@
nofany.org and let us know!
NOFA-NY Rochest\er CSA Fair Photo by Kristina Keefe-Perry
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Remembering Dave WhitneyDave Whitney’s death at age 62 on April 10 leaves a
giant hole in the hearts of many in the western New York
farming community. A farmer in Avon, raising certifi ed
organic pork and grass-fed beef, Dave farmed with
serious intent and integrity, and he and his wife Judy
developed an intensely loyal following of customers who
appreciate the high quality of Whitney Farms meat and
the Whitneys’ commitment to the most sustainable and
humane methods of raising animals.
Yet beyond that serious purpose, what endeared Dave
to those of us who knew and loved him was the delight
with which he embraced his life. His joyful spirit and
playful silliness cheered the grumpiest customer or fellow
farmer at the farmers markets where he and Judy sold
their meat. His optimism and energy were combined with
a warm and tender heart.
Dave treasured community—his family, his farming
and market communities, and especially the warm
community in his town of Avon. His rare gift of creating
community by sharing his generous spirit will continue to
inspire those of us lucky enough to consider him a friend.
We will miss him terribly.
Photo by Stacey Grabski
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Compost On a farm
TOP reasons to
FUND it?Not sure how to http://efc.syracusecoe.org/funding/
Find resources at
brought to you by
The addition of organic matter to the soil serves as a reservoir of slow release
nutrients, which fosters plant growth.
Organic residuals are byproducts of
farming and can be converted into a valuable soil amendment for use on farm.
Compost applications reduce compaction, improving soil tilth. This promotes better
seed/plant establishment and growth.
Farms producing large quantities of compost can sell it to homeowners, nurseries
and greenhouses, landscapers, golf courses, and other farmers.
Compost improves the moisture retention of soil, protecting water quality
and relieving crops during dry spells.
Compost use suppresses soil-borne diseases and improves soil quality.
Farmers Markets
Local Festivals
Pick-Your-Own
Locally Made Products
Family-Friendly Farms
Wineries, Breweries and Local Food Eateries
Seasonal Agritourism Venues
Find Local. Buy Local.
The mission of Harvest to Hand is to help promote “Buy Local” and a
sustainable way of life for local agriculture across the United States.
Consumers have easy access to fresh farm products, events and home-
spun goods right at their fingertips through this FREE mobile app.
Have a farm, local venue, farmers market or event you’d like to promote?
Don’t wait to get listed! Go to www.HarvestToHand.com today
and follow the easy instructions to
“Enter your Information.”
The app is open to everyone*: the main criteria are that your venue, event or farm must be accessible to the general public
and feature locally grown or produced products.
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Company, all headquartered in Glenmont, NY. Affiliate American National Property And Casualty Company, operates in 34 states across the USA and is headquartered in Springfield, MO. All are subsidiaries of American National Insurance
Company headquartered in Galveston, TX (not licensed for business in NY.) Apple, the Apple logo, iPhone and iPod touch are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.
* Subject to terms of use at www.harvesttohand.com. FFH2H1 (0412)
Brought to you by:
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www.farmfamily.comAmerican National Property And Casualty Company
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Schedule of Farmer, G
ardener, and Consumer Events
Schedule of Farmer, G
ardener, and Consumer Events
2012 Organic Field Days2012 Organic Field DaysNortheast Organic Farming Association of New YorkNortheast Organic Farming Association of New York
TO REGISTER, call (585) 271-1979, ext. 512 www.nofany.org30
1. June 9th • Sustainability and Reality (St. Lawrence Co.)
2. June 17th • Make Hay While the Sun Shines (Cortland Co.)
3. June 18th • Biological IPM Strategies (Orange Co.)
4. June 20th • Alternative Meat Markets (Chenango Co.)
5. June 22nd • Organic Hay and Small Grain Rotations (Steuben Co.)
6. June 26th • Season Extension & Food Safety (Washington Co.)
7. June 27th • Grazing Mixed Species (Delaware Co.)
8. June 28th • Adding Value to Small Grains (Tompkins Co.)
9. June 30th • Unique Fruit CSA and U-Pick (Tompkins Co.)
10. July 1st • Aquaponic Systems for Underused Spaces (Cortland Co.)
11. July 9th • Farm Diversity with Heritage Poultry (Chautauqua Co.)
12. July 10th • Wheat Breeding Trials & Bread Event (Essex Co.)
13. July 12th • Wheat Variety Trials (Tompkins Co.)
14. July 16th • NOFA-NY Long Island Regional Meeting and Potluck (Suff olk Co.)
15. July 17th • Sustainable Dairy Farm Management (Genesee Co.)
16. July 21st • Tomatoes: Equipment, Manpower, Production, and More (Ulster Co.)
17. July 22nd • Caring for the Whole Farm: Conservation (Erie Co.)
18. July 24th • Small Grains, Composting, and Dairy Production (Chautauqua Co.)
19. July 27th • Small Scale Grain Production & Cooperative Community (Jeff erson Co.)
20. July 30th • Micronutrient Balancing (Herkimer Co.)
21. August 4th • Diversity-Based Farm Viability (Suff olk Co.)
Many Th anks to Our Field Day Sponsors!
31www.nofany.org Or, sign up ONLINE at www.nofany.org/events/fi eld-days
On behalf of NOFA-NY, all of our host farms, generous
sponsors, and partners, we would like to invite you to join
us this summer in the fi eld! Th e events that you will see
over the next several pages represent the combined eff orts
of the NOFA-NY staff , all of our host farmers, our partner
organizations, and our sponsors. Th is year, we are pleased
to present almost 40 events throughout the course of
the growing season. All of our events are either FREE or
discounted for NOFA-NY Members—if you’re not a member
yet, we encourage you to join today and take advantage of
that great member benefi t.
As an organization, we feel that farmer-to-farmer
information exchange is one of the best ways to grow the
organic movement. Th e following events are a collection of
great opportunities to visit with some of the most innovative
organic farmers in New York State, not to mention get a
fi rsthand look at their farms. Th anks to some generous
support from NYSDAM, we’re partnering with Red Jacket
Orchards, Roo Haven Farm, Cottonwood Farms, and
Grindstone Farm for a series of fi eld days on the topic of
transitioning to organic production. We also have a special
series of workshops that will focus on wheat production and
processing, part of our work on a multi-year OREI-funded
wheat project. And for those of you who were inspired by
our 2012 Farmers of the Year at the Winter Conference, you
won’t want to miss the chance to tour Cobblestone Valley
Farm and visit with the Knapps. Whatever your interest,
you’re sure to fi nd something that strikes your fancy in the
following pages.
We extend a special thanks to all of the fi eld day hosts,
without whose passion, commitment, and ingenuity these
events are simply not possible. We also thank our generous
sponsors, including USDA Risk Management Agency, the
Beginning Farmer and Rancher Program of USDA-NIFA,
the Organic Research and Extension Initiative, New York
State Department of Ag and Markets, Th e Farmers Market
Promotion Program, Farm Family Insurance, and Organic
Valley/CROPP Cooperative. A number of partners also help to
make these events possible: Cornell University, New Farmer
Development Project, OGRIN, PASA, DAPNet, High Mowing
Seeds, Lancaster Agricultural Products, and Haygrove Tunnels.
And of course, thanks to all of you who are able to come
out for these events this year—we’re looking forward to
seeing you in the fi eld!
Matt Robinson • Robert Perry • Rachel Schell-Lambert • Bethany Wallis
Welcome
22. August 5th • Th e Symbiotic Farm: Managing Animals and Crops (Chenango Co.)
23. August 9th • Fencing Types and Techniques for a Diverse Farm (Cortland Co.)
24. August 12th • Garden of Eve Farm Tour (Suff olk Co.)
25. August 15th • Advantages of Pasture Raised Pork (Tompkins Co.)
26. August 16th • Multiple Approaches for Managing Diseases and Insects (Tompkins Co.)
27. August 28th • Growing for Future Sowing: Saving Quality Seed (Ulster Co.)
28. August 28th • Organic Research & Extension Center Tour (Suff olk Co.)
29. September 6th • Sustainable Food System & Local Grains (Dutchess Co.)
30. September 8th • Commercial Organic Greenhouse Tour (Suff olk Co.)
31. September 10th • Goat Dairying from Square One (Ulster Co.)
32. September 12th • Vegetable Variety Walk (Washington Co.)
33. September 16th • Transitioning to Organic: Red Jacket Orchards’ Approach (Ontario Co.)
34. September 17th • A Good Crop of Beans (Tompkins Co.)
35. September 20th • Alternative Fruits for Sustainable Harvest (Ulster Co.)
36. September 22nd • Transitioning to Organic & Hightunnels (Oswego Co.)
37. October 3rd • Starting an Urban Farm (Ulster Co.)
38. October 11th • Happy Animals Work for a Living (Tioga Co., PA)
39. October 27th • Advanced CSA School Workshop (Genesee Co.) Photo by Lisa Miskelly
32 TO REGISTER, call (585) 271-1979, ext. 512 www.nofany.org
1. Saturday, June 9th 2:00–5:00pm (followed by potluck-supper networking session)
SUSTAINABILITY AND REALITY: Lessons Learned from Ten Years as Diversifi ed Small-Scale Farmers
Kent Family Growers: 1301 CR 31, Lisbon, NY 13658 (St. Lawrence Co.)
FREE for NOFA-NY Members / $15 All Others
Our tour of Kent Family Growers—a vegetable farm that
uses human, draft-animal and petroleum power—will cen-
ter on production and management practices that evolved
through seasons of tears and cheers. Daniel and Megan Kent
will teach us how pests, weeds, diseases, labor, crops and the
farm are sustainably managed today, relating the background
stories and experiences that explain the all-important “why”
behind their management decisions. Participants will learn
to judge a practice’s value to the overall production system by
assessing the pros and cons of its inputs, investment and re-
sults. Th is fi eld day is part of our Beginning Farmer Program;
all participants are invited to stay for an informal farmer-to-
farmer networking reception and potluck dinner following
the presentation.
Daniel and Megan Kent started Kent Family Growers a decade
ago using hand tools and a half acre to serve local markets. Th e
family includes three farm now grows for local and regional mar-
kets on 20 acres with a mix of animals, machines and people do-
ing the work.
Th is fi eld day is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-49400-30510 and Grant #2009-49400-05878.
2. Sunday, June 17th 9:00am–4:00pm (including potluck lunch)
MAKE HAY WHILE THE SUN SHINES: Working with Horses and Mules
Northland Sheep Dairy: 3501 Hoxie Gorge Freetown Rd., Marathon, NY 13803 (Cortland Co.)
FREE for NOFA-NY and DAPNet Members / $15 All Others
Th is full day of draft horse training will be divided into two
sessions. During the morning session, we’ll focus on working
the loose horse and what to do when you bring home a new
horse or a new teamster. Using horses loose in a corral, we
will discuss and demonstrate how horses interact with each
other, focusing on their senses, communication, and natural
responses. New and old teamsters alike will learn how to use
this information when beginning a relationship with a horse
or team. We will also consider how experienced teamsters
can use this information while helping a beginning teamster.
After a break for the potluck lunch, we’ll turn our attention
to the subject of making hay with horses, which is one of the
primary tasks performed by horses and mules at Northland
Sheep Dairy. Mowing, tedding, raking, and baling will all be
demonstrated. Participants will get to see two horse-drawn
mowers, rakes, and tedders in action, as well as a baler pulled
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Northland Sheep Dairy (at right)
33www.nofany.org Or, sign up ONLINE at www.nofany.org/events/fi eld-days
2 0 1 2 W O R K S H O P S
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by a gas-powered PTO forecart. Bring your boots, your ques-
tions, and a dish to pass for the potluck! Some camping is
available for anyone planning a longer drive.
Th e Northland Sheep Dairy milks about 40 ewes every summer
while grazing summer’s bounty of grass. All of their milk is turned
into raw milk cheeses that Donn and Maryrose sell at the Ithaca
Farmers Market, along with meat, wool, and skins. Th eir primary
sources of power are three Percherons, one Suff olk , one Percheron
mule and one Mammoth Jack, which they use to plow, disc, culti-
vate, make hay, skid fi re wood, and plow snow in the winter.
Th is fi eld day is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2009-49400-05878 and USDA Risk Management Agency, Education and Community Outreach Program.
3. Monday, June 18th 9:00am–12:00pm
BIOLOGICAL IPM STRATEGIES (in Spanish & English)
Gonzalez Farm: 473 Pine Island Turnpike, Pine Island, NY 10924 (Orange Co.)
FREE for NOFA-NY Members / $15 All Others
Come tour Gonzalez Farm with Cornell University’s
Vegetable IPM Coordinator, Abby Seaman. Th e rich muck soil
on Gonzalez Farm presents unique soil, weed and pest man-
agement challenges, including issues with cutworms, brassi-
ca fl ea beetles and phytophthora blight. Th is workshop will
focus on understanding the life cycles of these pests. Abby
will present research-based IPM strategies, including bio-
logical and cultural control methods, as well as organic pes-
ticides. Th is presentation will be conducted in Spanish with
English translation.
Farm owner Claudio Gonzalez is originally from Mexico and
has been growing a variety of vegetables, including Mexican spe-
cialties on his 27-acre “black dirt” farm since 2006. He sells his
produce at seven farmers markets throughout New York City, as
well as through two NYC-based CSAs.
Supported by New Farmer Development Project (NFDP), USDA Risk Management Agency, Education and Community Outreach Program, and the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2009-49400-05878.
4. Wednesday, June 20th 11:00am–2:00pm (bring your own lunch)
ALTERNATIVE MEAT MARKETS AND HALAL PRODUCTION
Norwich Meadows Farm, LLC: 4450 State Hwy 23, Norwich, NY 13815 (Chenango Co.)
FREE for NOFA-NY and PASA Members / $15 All Others
Want to learn more about on-farm processing and alter-
native meat marketing? Hear from Zaid Kurdieh as he ex-
plains how Norwich Meadows Farm has expanded their farm
to include on-farm Halal processing. Join us as we tour the
farm, learn the basics of Halal processing, and discuss strat-
egies for securing alternative meat markets. Attendees will
go home with an understanding of the regulations associated
with adding on-farm processing to a farm business, as well as
the challenges that producers may encounter when fi rst en-
tering an alternative market.
In 2000, Norwich Meadows Farm decided to expand the farm
with the vision of creating a community supported farm and oth-
er small businesses. Today the farm has expanded to over 50 acres;
their current markets include the green markets in New York City
and CSAs in both New York and Norwich. Th ey have over 50 high
tunnels as well as an on farm processing facility.
Supported by USDA Risk Management Agency, Education and Community Outreach Program, in collaboration with the Pennsylvania Association for Sustainable Agriculture (PASA).
5. Friday, June 22nd 10:00am–1:00pm
CERTIFIED HAY AND SMALL GRAIN ROTATIONS FOR A SUCCESSFUL ORGANIC FARM PLAN
Mitchell Farms: 4181 Waterbury Hill Rd., Avoca, NY 14809 (Steuben Co.)
Free for NOFA-NY Members / $15 All Others
Join NOFA-NY Certifi ed Organic farmers Jeff and Denise
Mitchell for a morning tour of their 200-acre farm and fi elds.
Attendees will learn about innovative rotations involving hay
and small grains. Jeff and Denise will also discuss the on-
farm trials that they have been conducting, including the use
of farm-harvested red clover seed and frost seeding experi-
ments, as well as trials of food grade wheat, oats, buckwheat,
and hay. Weed control, natural re-seeding vs. frost seeding,
and other on-farm experiments will be observed prior to
grain harvest.
Th e Mitchells have been growing certifi ed organic grains for
over 10 years at their farm in Avoca.
Supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2009-49400-05878
34 TO REGISTER, call (585) 271-1979, ext. 512 www.nofany.org
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6. Tuesday, June 26th 3:00–6:00pm (followed by potluck dinner and networking session)
SEASON EXTENSION AND FOOD SAFETYPleasant Valley Farm: 118 S. Valley Rd., Argyle, NY 12809 (Washington Co.)
FREE for NOFA-NY Members / $15 All Others
Join Sandy and Paul Arnold for a look at the production,
packing, and storage systems at Pleasant Valley Farm. Th e
Arnolds will discuss their high tunnel winter crop rotation
and production schedules, and attendees will get to tour their
third 34' x 144' unheated high tunnel with automatic venting
and their radiant-heated greenhouse. We’ll also take a look
at their multiple storage facilities, including a 24-ton capaci-
ty root cellar that allows them to market year-round at local
farmers’ markets. Th e fi eld day will also focus on the Arnold’s
newly renovated washing and packing facilities in anticipa-
tion of the GAP food safety guidelines. Participants will be
given the opportunity to tour the fi elds and see the Arnolds’
30kW net-metered solar installation system which provides
all of their electricity. Bring a dish to pass and stay after the
tour for networking and a social hour potluck.
Pleasant Valley Farm has been operating since 1988 and is a
60-acre farm which intensively produces about 8 acres of 40 di-
verse varieties of vegetables and fruits with organic methods.
Children welcome, and disabled individuals can be accommodated,
but no dogs please. Th e farm is about 30 minutes from both Glens
Falls and Saratoga, and 60 minutes from Rutland, VT.
Supported by USDA Risk Management Agency, Education and Community Outreach Program.
7. Wednesday, June 27th 2:00–5:00pm
GRAZING MIXED SPECIES: Complete Cycles and Proactive Protection
Stony Creek Farm: 1738 Freer Hollow Rd., Walton, NY 13856 (Delaware Co.)
FREE for NOFA-NY Members / $15 All Others
Interested in learning more about methods for multi spe-
cies grazing? Hear from Kate and Dan Marsiglio as they
explain their pasturing systems and demonstrate the tech-
niques they use to manage and protect their animals organi-
cally. Learn about their predator control program and gather
information that can help you become proactive in parasite
prevention. We will also learn about fencing options for pas-
turing animals, and participate in moving portable electric
fence.
Stony Creek Farm is located in the NW corner of the Catskill
Mountains in Walton, NY, and has been owned by the Marsiglio
family since 1985. 2005 was their fi rst year producing meat, eggs
and vegetables for sale. Th ey adhere to rigorous free-range, organ-
ic, pasturing practices for all of our animals and supplement their
grazing diet with local organic grains.
Supported by USDA Risk Management Agency, Education and Community Outreach Program, and the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2009-49400-05878.
8. Th ursday, June 28th 4:00–7:00pm
ADDING VALUE TO SMALL GRAINSOechsner Farms: 1045 Trumbulls Corners Rd., Newfi eld, NY 14867 (Tompkins Co.)
FREE for NOFA-NY Members / $15 All Others
Join NOFA-NY, Th or Oechsner, and Elizabeth Dyck for a
look at the grain and grain products produced by Oechsner
Farms. Th or will share the diversity of his 600-acre organic
farm, as well as his passion for grains, fl our and bread. We’ll
have a look at the wheat variety trials that Th or is conducting
with Cornell and OGRIN, as well as his weed management,
grain cleaning, and grain storage systems. Th is is a rare op-
portunity to learn from a master craftsman. Attendees will
also have a chance to sample the fruits of Th or’s labors; Wide
Awake Bakery breads will be available for a light snack to
round out this “Field to Flour” event.
Th or Oechsner, grandson of a German baker, was born and
raised in the Hudson Valley, and to hear him tell it, he was
born a grain farmer. Th or farms 600 certifi ed organic acres in
Newfi eld, NY, where he grows a wide variety of grains and trials
new varieties as part of ongoing research in the Northeast.
Supported by USDA Organic Research and Extension Initiative (OREI), Cornell University, and OGRIN.
Pleasant Valley Farm, photo by Sandy Arnold (see below)
35www.nofany.org Or, sign up ONLINE at www.nofany.org/events/fi eld-days
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9. Saturday, June 30th 9:00–11:00am
A UNIQUE FRUIT CSA AND U-PICKKestrel Perch Berries: Rachel Carson Way, Ithaca, NY 14850 (Tompkins Co.)
(Th e farm is on Rachel Carson Way before you get to the EcoVillage neighborhoods; it’s the fenced fi eld that’s across the road and slightly uphill from the municipal water tank.)
FREE for NOFA-NY Members / $15 All Others
Come tour Kestrel Perch Berries, a U-Pick fruit CSA at
Ithaca’s EcoVillage, and explore several successful berry va-
rieties for upstate New York, including strawberries, red and
black raspberries, red and black currants and gooseberries.
Catherine Creeger will discuss successful growing techniques
and pest management for fruits. We will learn about how
KPB manages their fruit CSA and U-Pick operation and dis-
cuss their marketing strategies. Come with questions!
Kestrel Perch Berries, a unique combination of the Community
Supported Agriculture (CSA) and U-Pick models, supplies season-
al small fruit to members in the greater Ithaca, NY area.
Supported in part by USDA Risk Management Agency, Education and Community Outreach Program.
how they have been applied at Main Street Farms. We will
learn about a range of backyard and commercial system de-
signs, including ways that recycled materials can be used. Th e
benefi ts and challenges of commonly used systems will be
covered. Participants will apply their knowledge by designing
a system that fi ts the parameters of their farm and goals—
giving and receiving feedback in the group setting. Th is
fi eld day is part of our Beginning Farmer Program; all par-
ticipants are invited to stay for an informal farmer-to-farm-
er networking reception right after the formal presentation.
Refreshments will be provided by NOFA-NY.
Owner Allan Gandelman and farm manager Robert Bonagura
have repurposed a former fl ower nursery into a small scale vege-
table and fi sh operation. Th ey created Main Street Farms—an ur-
ban aquaponics farm that focuses on growing a variety of lettuce
and herbs in their tilapia tanks. Allan and Robert market their ti-
lapia and salad greens locally.
Th is fi eld day is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-49400-30510 and Grant #2009-49400-05878.
11. Monday, July 9th 9:00am–12:00pm
FARM DIVERSITY WITH HERITAGE POULTRY: Th e Joys and Challenges
Roo Haven Farm: 883 Hurlbert Rd., Forestville, NY 14062 (Chautauqua Co.)
FREE for NOFA-NY Members / $15 All Others (includes lunch)
Have you considered adding heritage poultry to your farm
operation? Have you thought about organic certifi cation for
your fl ock? Join Margaret Bruegel and Gary Pfahl at Roo
Haven Farm to learn about raising heritage chickens, tur-
keys, ducks, and geese in a small pastured poultry environ-
ment. Th e discussion will include organic certifi cation, breed
conservation, predator prevention, marketing options for a
small poultry operation, pasture rotations with small acre-
age, and more.
Roo Haven Farm is a small, certifi ed organic, pasture-raised
poultry farm specializing in premium poultry products, including
heritage layer hens, Freedom Ranger meat chickens, Narraganset
turkeys, Rouen ducks, and Emden geese. Th eir birds live in move-
able range houses and forage on 10 acres of pasture grasses, clover,
and plants high in Omega-3s and other healthy nutrients. Th eir
naturally chosen diet of greens, bugs, fruits, and berries from
our old orchard is supplemented with certifi ed organic feed from
grains grown on New York farms!
Supported by New York State Department of Ag & Markets and USDA Risk Management Agency.
10. Sunday, July 1st 1:30-4:00pm (followed by farmer-to-farmer networking session)
AQUAPONIC SYSTEMS FOR UNDERUSED SPACES: Farming Fish and Vegetables in Tanks
Main Street Farms: 116 N. West St. (Rt. 281), Homer, NY 13077 (Cortland Co.)
FREE for NOFA-NY Members / $15 All Others
Turn underused greenhouse space into a profi table farm
enterprise with aquaponics. Owner and farmer Allan
Gandelman will teach participants the basic principles of
aquaponics (farming fi sh and vegetables in one system) and
Roo Haven Farm, photo by Margaret Bruegel (at right)
36 TO REGISTER, call (585) 271-1979, ext. 512 www.nofany.org
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12. Tuesday, July 10th 10:00am–4:00pm (lunch made fresh on-site)
CORNELL WHEAT BREEDING TRIALS AND A REVOLUTIONARY FRENCH BREAD EVENT
Cornell Willsboro Research Farm: 48 Sayward Lane, Willsboro, NY 12996 (Essex Co.)
FREE for NOFA-NY members/ $15.00 All Others
Heritage wheat and small grains variety trials are essen-
tial in the development of sustainable regional food sys-
tems. Join Mike Davis, Research Agronomist, in touring the
Willsboro Research Farm and the extensive grain trials con-
ducted here. Mike will discuss disease and pest identifi ca-
tion, as well as variety potential and adaptation to the region.
Participants will learn about diverse cropping systems incor-
porating wheat, small grains, fl ax, food grade soybeans, and
alfalfa. French miller and baker Yannig Tanguy (Crown Point
Bread) will help us follow the grain from farm to bakery, pro-
viding a lesson in baking with local grains and making lunch
in the process! Attendees should come ready to tour the plots,
make dough, and enjoy some fantastic fresh-baked pizza.
Mike Davis oversees the research plots of heritage wheat and
small grains at the Willsboro Research Farm. Yannig Tanguy
grinds local grains into fl our on an Austrian mill to bake the
breads which he will share and bake throughout the day.
Supported by USDA Organic Research and Extension Initiative (OREI) and Cornell University.
13. Th ursday, July 12th 4:00–7:00pm
CORNELL ORGANIC WHEAT VARIETY TRIALS AND AN ITHACA SUNSET
Homer C. Th ompson Farm: Fall Creek Road, Rt. 366 extension, Freeville, NY 13068 (Tompkins Co.)
FREE
Join Cornell University plant-breeding scientists Mark
Sorrells, Julie C. Dawson, David Benscher, and Elizabeth
Dyck (OGRIN) to have a look at the organic fi eld trial plots
at Homer C. Th ompson Farm. Th e new OREI Value-Added
Grains project will highlight the extensive research and work
being done to develop the body of knowledge on heritage
wheat varieties. Learn from the experts about disease, pests,
and grain evaluations in research plots developed to enhance
small grain performance. Bread tasting will enhance the eve-
ning event. Th is opportunity to share the fi eld trial results
comes only once a year, and Cornell, NOFA-NY and OGRIN
are pleased to off er this event together.
Th e Cornell Homer C. Th ompson research farm off ers a diverse
research environment for both conventional and organic cropping
systems. Th e continued partnership between NOFA-NY, Cornell,
and OGRIN has been created to strengthen the research and ex-
tension eff orts surrounding grain production in the Northeast.
Supported by USDA Organic Research and Extension Initiative (OREI), Cornell University, and OGRIN.
37www.nofany.org Or, sign up ONLINE at www.nofany.org/events/fi eld-days
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14. Monday, July 16th 5:30pm
NOFA-NY LONG ISLAND REGIONAL MEETING, FARM TOUR, AND POTLUCK
Makinajian Farm: 276 Cuba Hill Rd., Huntington, NY (Suff olk Co.)
$5 for NOFA-NY Members / $15 All Others
Tour this diverse, four-acre certifi ed organic farm—
one of the last in Huntington, NY! Two generations of the
Makinajian family raise organic laying hens, meat birds,
and grow organic berries, vegetables, herbs, and fl owers.
Attendees will also have the chance to visit their on-site re-
tail store. After the tour and potluck dinner, participate in
the NYC-Long Island Regional Committee Annual Meeting
and vote for next year’s committee leaders. Don’t forget to
bring a dish for the putluck!
Organized by NOFA-NY Long Island Region.
RSVP required. To register, email [email protected] or call (631) 368-9320.
15. Tuesday, July 17th 1:00–4:00pm
SUSTAINABLE DAIRY FARM MANAGEMENTCottonwood Farms, LLC: 10771 Cook Rd., Pavilion, NY 14525 (Genesee Co.)
FREE for NOFA-NY Members / $15 All Others
Join Paul and Jason Tillotson of Cottonwood Farms, LLC
to learn more about how they transitioned to organic produc-
tion and are now incorporating technology across their farm-
stead to develop a sustainable farm system. Tour the farm to
see tire water tanks, robotic calf feeders, a manure separator,
and irrigation, as well as their forced-air compost production
system. Attendees will learn about the steps involved in tran-
sitioning to organic certifi cation, how robotic calf feeders can
lower costs and increase growth, and how the Tillotsons com-
post manure and use it in a more effi cient manner. Paul and
Jason will also discuss how to implement grass measuring
and budgeting for effi cient use of grasses and how to increase
production by utilizing Brix readings and implementing high
stocking rates.
Cottonwood Farms began intensively grazing their cows in
2000 and became certifi ed organic in 2007. Th ey are currently
milking 350 cows on 850 acres. Paul and Jason Tillotson are the
4th and 5th generations on the farm and their goal is to create a
sustainable system for the land, cattle and family.
Supported by New York State Department of Ag & Markets and USDA Risk Management Agency.
16. Saturday, July 21st 9:00am–12:00pm
TOMATOES: Equipment, Manpower, Production Techniques, Varieties, and More
Hepworth Farm: 1635 Route 9W, Milton, NY 12547 (Ulster Co.)
FREE for NOFA-NY Members / $15 All Others
Resilience, fl exibility, and reliance on a whole-living system
approach to farming are fundamentals at Hepworth Farms.
Amy Hepworth will share her 30 years of experience in run-
ning a very versatile operation. Th e versatility includes grow-
ing more than 100 diff erent varieties of tomatoes, tomatillos,
and husk cherries, along with a full range of other fresh vege-
tables and some fruit crops, notably apples. Th e fi eld day will
focus on the tomato crop, how to plant, mulch, trellis, stave
off blight, etc. Hepworth Farm’s tomato production will also
be presented in the larger context of Hepworth Farm’s whole-
living system approach to farming.
Th e 200-acre, 7th-generation family-owned lower Hudson
Valley farm produces certifi ed organic vegetables that are sold at
Park Slope Food Coop in Brooklyn, as well to several CSAs, restau-
rants, three wholesale distributors, and two tomato processors.
At Hepworth Farm’s fi rst NOFA-NY Field Day in more than a de-
cade, the focus will be on the farm’s 50 acres of tomatoes.
Supported in part by USDA Risk Management Agency, Education and Community Outreach Program.
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Hepworth Farm, photo by Bruce Weiss (see above)
38 TO REGISTER, call (585) 271-1979, ext. 512 www.nofany.org
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17. Sunday, July 22nd 2:00–4:30pm (followed by potluck supper and networking session)
CARING FOR THE WHOLE FARM THROUGH PRACTICAL (AND POTENTIALLY PROFITABLE) CONSERVATION
Root Down Farm: 8386 County Rd., East Amherst, NY 14051 (Erie Co.)
FREE for NOFA-NY Members / $15 All Others
John Whitney, District Conservationist of the USDA
Natural Resources Conservation Service, will join farmers
Erin and Steve Blabac to discuss opportunities for conserva-
tion that are appropriate for beginning farmers. Th rough a
farm tour and discussion of conservation and sustainability
challenges faced by the farmers and participants, John will
help us understand best practices for soil health and manage-
ment and teach us to recognize and implement opportunities
for wildlife and pollinator habitat maintenance Participants
will learn about NRCS support for high tunnels, micro-irri-
gation, conservation tillage, transitioning to organic, and
more. Th e Blabacs will show their electric tractor and other
measures they have taken to embed sustainability into their
agricultural methods. Th is fi eld day is part of our Beginning
Farmer Program; all participants are invited to stay for an in-
formal farmer-to-farmer networking reception and potluck
following the presentation.
Th e Blabacs believe their CSA farm, Th e Root Down Farm,
should connect community members to the land on which their
food is grown. Th ey are dedicated to bringing people together as
a community to support local agriculture by growing safe, fresh
and nutritious food, placing particular value on protecting the soil
while celebrating the bounty it provides.
Th is fi eld day is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-49400-30510 and Grant # 2009-49400-05878.
18. Tuesday July 24th 10:00am–1:00pm
SMALL GRAINS IN THE ROTATION ON A DIVERSE DAIRY FARM
Kimvale Farm 3456 Dry Brook Rd. Falconer, NY 14733 (Chautauqua Co.)
FREE for NOFA-NY Members / $15 All Others
Th e Kimball family farm has been adjusting to change
for 165 years; becoming a certifi ed organic dairy and crop
farm has been all about innovation and change. Join Steve
Kimball for a look at the challenges presented by grow-
ing 500 acres of grain crops, milking 180 cows, running a
new manure composting and separation system, and grow-
ing 20 acres of Red Fife Wheat for the food grade market.
Small grains scientist Elizabeth Dyck from OGRIN will pro-
vide insight into diversifying the rotation with value-added
food grade wheat. Learn about the challenges of cultivation,
harvest, storage, and the milling of grains for the dairy herd,
where quality is top priority. Fresh wheat breads and butter
will complement the event.
Th e Kimball family settled in Falconer in 1847, and the current
generation now manage almost 1000 acres of crops, hay, and pas-
ture. Th e Kimballs transitioned to organic in 2004 and continue to
fi nd creative ideas to manage the family farm.
Th is fi eld day is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2009-49400-05878, USDA Risk Management Agency Education and Community Outreach Program, USDA Organic Research and Extension Initiative (OREI), Cornell University, and OGRIN.
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39www.nofany.org Or, sign up ONLINE at www.nofany.org/events/fi eld-days
A041
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19. Friday, July 27th 10:00am–2:00pm
SMALL SCALE GRAIN PRODUCTION AND A COOPERATIVE COMMUNITY IN THE NORTH COUNTRY
Baty Farm and Stone Mills Museum: 30820 State Rte. 180, Lafargeville, NY 13656 (Jeff erson Co.)
FREE for NOFA-NY members / $15 All Others
Building community and supporting the local food sys-
tem are essential in the North Country. Join Tim Baty for a
day at his farm and a look at the unique relationship that his
farm has to the Stone Mills Museum next door. Tim grows
and harvests a diverse variety of small grains and will share
his knowledge of small scale farm machinery and grain
equipment. He will also discuss growing grain for the his-
torical museum that is now a cultural center for the region.
A picnic and tour of the museum will follow the tour of the
farm. Camping is available at the museum, so come and en-
joy the day!
Tim Baty has a beautiful small farm, including a collection of re-
stored tractors, combines, and other equipment to compliment his
grain production. His collection of equipment is ideal for anyone
considering value-added small grains.
Supported by USDA Organic Research and Extension Initiative (OREI) and OGRIN.
20. Monday, July 30th 10:00am–3:30pm (lunch provided)
MICRONUTRIENT BALANCING FOR INCREASED PRODUCTION AND HEALTH IN DAIRY CATTLE
Miller Brothers’ Farm: 554 Hoke Rd, Richfi eld Springs, NY 13439 (Herkimer Co.)
FREE for NOFA-NY Members / $15 All Others
Join Les Miller to learn how Miller Brothers’ Farm is bal-
ancing micronutrients in their soils to increase forage and
small grain quality and quantity. Hear from Rueben Stoltzfus
(Lancaster Ag Products) on soil testing for micronutrients,
amendment balancing options, and value added small grains.
Organic Valley’s Silvia Abel-Caines, DVM, will also be present
to discuss ration balancing with small grains for increased
herd health and production. NOFA-NY’s Robert Perry will
also demonstrate the mobile grain cleaning unit which has
been assembled for the Value-Added Wheat project. Th is is a
great opportunity to tour a small grain operation and learn
more about incorporating small grains into your rotations
and nutrition program.
Les, Jim and Ken Miller operate Miller Brother’s Farm with the
help and guidance of their father Warner. Th ey became certifi ed
organic in 1997 and grow crops on 250 acres with supplemental
acres in pasture. Th ey currently milk 50 cows with over 100 acres
devoted to grains; their goal is to produce all of their own grains.
Les has focused on soil and nutrient management by producing his
own grains and their whole farm management program.
Supported by USDA Risk Management Agency, Education and Community Outreach Program, the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2009-49400-05878, and Organic Valley/CROPP Cooperative.
Root Down Farm (see page 38)
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40 TO REGISTER, call (585) 271-1979, ext. 512 www.nofany.org
21. Saturday, August 4th 3:00-6:00pm (followed by potluck supper)
REAPING THE REWARDS OF EXPERIMENTATION AND INNOVATION: Diversity-Based Farm Viability
Sylvester Manor Educational Farm: 80 North Ferry Road, Shelter Island, NY
FREE for NOFA-NY Members / $15 All Others (post-event Contra Dance $5 for all fi eld day participants)
Get the insider’s perspective on Sylvester Manor’s diverse
production practices, and be inspired to achieve your own
farm plans in a fun and innovative way! Th rough a tour and
discussion, you will learn the ecological, economic and soci-
ological eff ects that a wide range of farming practices have
had for the farm. Th ese methods include livestock-and-veg-
etable crop rotations, mass municipal mulching, low-till bed
prep, function-specifi c cover cropping, water-conservative ir-
rigation systems, succession rotation of fi elds, and extended-
season high tunnel production. We will learn how the farm
orchestrates a diverse and productive labor force that includes
full time farmers, interns, volunteers and community crop
mobs. Th e fun and education will continue during the pot-
luck supper, when we’ll experience Sylvester Manor’s eff orts
to build a vibrant, enduring farm community by incorporat-
ing food and the arts, especially music, into its daily work and
farm events. Surrounding the fi eld day and potluck, all par-
ticipants are encouraged to join in the other goings-on at the
farm: morning community crop mobs (8–11am Saturday and
Sunday with overnight option, visit www.sylvestermanor.org
for info) and a Saturday evening contra dance (7:30pm start,
$5 admission for fi eld day participants).
Sylvester Manor Educational Farm is a growing farm on
Shelter Island, NY with an organizational mission to explore
the intersection of food and culture through farm-and-arts pro-
grams. Th e NOFA-NY Farmer’s Pledge™ farm currently has 8 cul-
tivated acres of mixed vegetables, 12 acres in cover crops, pigs,
goats, chickens, and honey bees that help feed the island com-
munity through a 135-family CSA, a farm stand, a weekly farm-
ers’ market, restaurant sales, small value-added operations, and
charitable donations of fresh produce and eggs. Farm Manager
Creek Iversen works with a talented crew of young farmers who
each play specifi c roles in the leadership and management of this
innovative operation.
Th is fi eld day is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-49400-30510 and Grant #2009-49400-05878.
22. Sunday, August 5th 2:00–5:00pm (followed by potluck supper and networking session)
THE SYMBIOTIC FARM: Managing Animals and Crops as an Agro-Ecosystem
Quarry Brook Farms: 230 Granville Hill Rd., Sherburne, NY 13460 (Chenango Co.)
FREE for NOFA-NY Members / $15 All Others
Take your small farm’s diversity to the next level by man-
aging livestock and crops as a low-input, self-supporting
system! At this fi eld day, we will use the care and grazing
schedule of Quarry Brook Farms’ sheep as a focal point to
learn about the multi-species interactions. We will learn how
the interplay of pigs, chickens, turkeys, cattle and sheep with
the hay and horticultural crops impacts a range of the farm’s
vital signs, from the soil tilth to livestock parasites. We will
observe the impact that various treatments, such as pig graz-
ing, have had on soil fertility and crop quality. After seeing
how Quarry Brook Farms has mimicked natural ecological
systems to the benefi t of its living creatures, land and com-
munity, you will be motivated to do the same on your farm.
Th is fi eld day is part of our Beginning Farmer Program; all
participants are invited to stay for an informal farmer-to-
farmer networking reception and potluck following the pre-
sentation. To minimize the risk of spreading diseases or
pests, boot covers will be provided.
Farmer Adam Perrin describes Quarry Brook Farm as a “graz-
ing-based farm dedicated to providing a diversity of nutrient dense
pure food to the local community while enriching the agro-eco-
system.” Th e farmland has been cared for by Adam’s family since
1968. Today, Adam adheres to the NOFA-NY Farmer’s Pledge™ as
he raises grass-fed cattle and sheep; pastured chickens and pigs;
and a wide variety of vegetables, herbs and fl owers to be able to of-
fer CSA customers the options of a carnivore, omnivore or vegetar-
ian share.
Th is fi eld day is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-49400-30510 and Grant #2009-49400-05878.
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Garden of Eve Farm, photo by Eve Kaplan (see page 41)
41www.nofany.org Or, sign up ONLINE at www.nofany.org/events/fi eld-days
23. Th ursday, August 9th 10:00am–1:30pm (including potluck lunch and networking session)
FENCING TYPES AND TECHNIQUES FOR A DIVERSE FARM WITH NOFA-NY’S 2012 FARMERS OF THE YEAR
Cobblestone Valley Enterprises: 2023 Preble Road, Preble, NY 13141 (Cortland Co.)
FREE for NOFA-NY Members / $15 All Others
Join the NOFA-NY Farmers of the Year for a tour of their
multi-generational dairy and crop farm committed to main-
taining a diverse, Organic family-led operation. After intro-
ducing us to the farm’s many enterprises, the Knapp family
will treat us to an informative lesson on appropriate fencing
for poultry and dairy animals. Species-specifi c requirements,
proper construction, reliable materials sources and the ex-
pected investment and replacement timeline will be covered
in detail. All attendees will be guided through a fencing needs
calculation activity to apply this information to their own
situation, be it an upgrade, installation or a design idea for
this crucial infrastructure on their own farm. NOFA-NY is
pleased to off er a Beginning Farmer fi eld day and celebration
of the Knapp family’s past, present and future in sustainable
agriculture. Experienced and aspiring farmers, especially
mentor farmers and their apprentices, are encouraged to par-
ticipate in this day together, taking time to gather and cele-
brate farmers during a potluck lunch.
Cobblestone Valley Farm is a multi-generational farm started
in the late 1800s and currently run by Paul and Maureen Knapp
and their three sons, Evan, Blaise and Casey. In addition to dairy,
the farm produces and direct markets Certifi ed Organic pastured
poultry, grass-fed beef, and pork; pick-your-own strawberries; and
compost.
Th is fi eld day is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-49400-30510 and Grant #2009-49400-05878.
24. Sunday, August 12th 11:00am–1:00pm
GARDEN OF EVE FARM TOURGarden of Eve Organic Farm & Market, 4558 Sound Avenue, Riverhead, NY
$5 for NOFA-NY Members / $15 All Others
Chris and Eve Kaplan-Walbrecht founded Garden of Eve
Organic Farm & Market in 2001, and are dedicated to provid-
ing delicious organic vegetables, fruits, and beautiful fl owers.
Th e couple, who started out on a half-acre in Riverhead, NY,
now grow on 50 certifi ed organic acres and raise 1,000 pas-
tured laying hens. Join them for a tour of their farm!
Garden of Eve sells their produce, eggs and fl owers on-site, at
farmers markets, and through their Community Supported Agri-
culture (CSA) program at 13 locations in NYC and LI.
Organized by NOFA-NY Long Island Region.
RSVP required. To register, email [email protected] or call (631) 722-8777.
25. Wednesday, August 15th 1:00–4:00pm
ADVANTAGES OF PASTURE RAISED PORKTh e Piggery: 5948 Sycamore Creek Dr., Trumansburg, NY 14886 (Tompkins Co.)
FREE for NOFA-NY Members / $15 All Others
Join Casey Oxley, farm manager for the Piggery, to discuss
pasture vs. barn raised pigs, and hear about the advantage of
pigs on pasture! Casey will discuss how their pasture rota-
tions work, describe their fencing techniques, and talk about
the magic of pigs. Also hear from Heather and Brad Marshall,
owners of Th e Piggery, about the history of the business,
their processing, and their marketing.
Th e Piggery is a family owned farm that raises natural pastured
pork. It is located in the heart of the Finger Lakes on 60 acres of
beautiful land. In 2006 Heather and Brad Marshall did every-
thing from feeding pigs to marketing meat to making sausage. In
2010 Casey Oxley came on as the farm manager so Heather and
Brad could focus on the restaurant in Ithaca. Since then they have
been working together as one big family to bring good food to the
community.
Supported by USDA Risk Management Agency, Education and Community Outreach Program.
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Sylvester Manor Educational Farm, photo courtesy SMEF (see page 40)
42 TO REGISTER, call (585) 271-1979, ext. 512 www.nofany.org
For all your agronomy, livestock, and poultry needs
At Fertrell, we offer our valued customers three great ways to communicate with us:
• Visit our newly designed website at: www.fertrell.com• Join our Facebook page at: www.facebook.com• Join our Google Group at: [email protected]
Pioneering in Organic and Sustainable Agriculture Since 1946The Fertrell Company
PO Box 265, Bainbridge PA 17502 • ph 717-367-1566 / 800-347-1566 • fx 717-367-9319
26. Th ursday, August 16th 4:00–7:00pm
MULTIPLE APPROACHES FOR MANAGING DISEASES AND INSECTS ON ORGANIC FARMS
Homer C. Th ompson Farm: Fall Creek Road, Rt. 366 extension, Freeville, NY 13068 (Tompkins Co.)
FREE
Come to Cornell University’s Freeville Organic Research
Farm in Freeville, NY for this Twilight Event. Th is is an op-
portunity to discuss issues in organic agriculture rang-
ing from benefi cial insect habitat to reduced tillage to
weed management and rotations. Meet with the research-
ers and farmers for an evening of demonstrations, collab-
oration and networking. For further information, contact
Betsy Leonard (607) 423-8366, [email protected] or visit
www.hort.cornell.edu/organicfarm.
27. Tuesday, August 28th 3:30–6:00pm (followed by potluck supper and networking session)
GROWING FOR FUTURE SOWING: Saving Quality Seed from Your Farm’s Fields
Hudson Valley Seed Library: 484 Mettacohonts Rd., Accord, NY 12404 (Ulster Co.)
FREE for NOFA-NY Members / $15 All Others
If you’d like to start saving seed on your small diversifi ed
organic farm, this fi eld day will off er you a strong foundation.
A tour of the Hudson Valley Seed Library’s seed production
farm will provide examples of the isolation and pollination
techniques used to maintain pure seed varieties. Our dis-
cussion will cover distancing, timing of successions, caging,
and hand-pollinating. Farmers Ken and Doug will talk about
hand-cleaning seeds via winnowing and threshing, as well
as best practices for seed storage. Under the farmers’ careful
supervision and instruction, you will try your hand at pro-
cessing seeds from tomato, pepper, brassica and other crops.
Participants will also get a special insider peek at the seed li-
brary cooler. Th is fi eld day is part of our Beginning Farmer
Program; all participants are invited to stay for an informal
farmer-to-farmer networking reception and potluck follow-
ing the presentation.
Th e Hudson Valley Seed Library is a small, farm-based seed
company owned and operated by Ken Greene and Doug Muller.
Th e library’s own farm and collaborating farmers save vegetable,
herb, and fl ower seed. Th eir mission is to provide aff ordable and
reliable Northeast-adapted seeds, celebrate the union of art and
agriculture, and to positively impact the community through out-
reach and education.
Th is fi eld day is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-49400-30510.
28. Tuesday, August 28th 4:30pm
ORGANIC RESEARCH AND EXTENSION CENTER TOUR
Long Island Horticultural Research and Extension Center: 3059 Sound Ave., Riverhead, NY (Suff olk Co.)
FREE
Learn about the latest in organic farming research through
a tour of a 2-acre organic block and viewing research trials of
organic solutions for plant sustainability. Cornell University’s
Plant Pathologist, Meg McGrath, and Vegetable Specialist,
Sandy Menasha, will provide a tour and showcase research
trials for a late blight resistant tomato, a disease resistant
melon, biopesticide evaluations, and a trial evaluating cultur-
al practices for tillage radish cover crop.
Organized by NOFA-NY NYC & Long Island Region.
No pre-registration
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43www.nofany.org Or, sign up ONLINE at www.nofany.org/events/fi eld-days
29. Th ursday, September 6th 1:00–3:30pm
BUILDING A SUSTAINABLE FOOD SYSTEM WITH LOCAL GRAIN PROCESSING
Wild Hive Farm, Store & Café Bakery: 2645 Salt Point Turnpike, Clinton Corners, NY 12514 (Dutchess Co.)
FREE for NOFA-NY Members / $15 All Others
Local organic grain production is an important step in cre-
ating a more sustainable food system. Join Don Lewis for a
tour of Wild Hive Farm Community Grain Project and a look
at how local milling plays an important role. Don will provide
an overview of how Wild Hive sources and processes grain, in-
cluding evaluating wheat, cleaning grain, the milling process,
and packaging fl our. He’ll also discuss the history of milling
in the Hudson Valley and the important role grain produc-
tion plays in sustainable agriculture. Participants will enjoy
refreshments from Wild Hive’s very own café and bakery.
Wild Hive Farm was founded to promote sustainable agricul-
ture in the Hudson Valley through grain based local agriculture.
Th e Wild Hive Farm Community Grain Project is where we stone
mill Wild Hive Flours at our fl our mill in Clinton Corners, NY. We
use this fresh, organic fl our to make Wild Hive Breads and Baked
Goods. Other bakers also appreciate the freshness and fl avor of
our fl ours and use it to create their own high quality products.
Supported by USDA Organic Research and Extension Initiative (OREI).
30. Saturday, September 8th 3:00pm
COMMERCIAL ORGANIC GREENHOUSE TOURMarion Gardens, 540 Rocky Point Rd, East Marion, NY
$5 for NOFA-NY Members / $15 All Others
Tour a commercial organic greenhouse operation, and see
how organic plants are grown behind the scenes. Summer
may be gone but whether you’re a backyard gardener or a
commercial grower, fall is ideal for growing many crops.
Learn how to take advantage of the season to prolong your
harvest or plant fresh and tour this 28,000 square foot com-
mercial organic greenhouse.
Marion Gardens has 300 varieties of herbs and certifi ed organ-
ic vegetable plants, and has been a family business on the LI North
Fork for more than twenty years.
Organized by NOFA-NY Long Island Region.
Pre-register by calling (631) 477-1210.
31. Monday, September 10th 10:00am–4:00pm (lunch provided)
GOAT DAIRYING FROM SQUARE ONEAcorn Hill Farm: 65 Red Barn Rd., Walker Valley, NY 12588 (Ulster Co.)
$15 for NOFA-NY Members / $30 All Others (includes lunch)
Your dreams of adding dairy goats to your farm aren’t
out of reach! Farmer Joyce Henion will explain the neces-
sary steps in preparing for and acquiring your dairy goats
and then walk us through dairy-goat farming and market-
ing. As we tour Acorn Hill Farm, we will see the care, terrain,
housing and milking infrastructure this small herd of goats
requires. We will learn how Acorn Hill built and runs its on-
farm licensed cheese-making facility. Challenges and benefi ts
of raising dairy goats organically will be covered. Mary Ann
Johnson of the Hudson Valley Agribusiness Development
Corporation will discuss funding options, marketing, and
planning for a farm business or new farm enterprise. Lunch
will be provided, and pre-registration is highly encouraged
for all participants.
Acorn Hill Farm (a NOFA-NY Farmer’s Pledge™ Farm) start-
ed with just two goats intended for the family’s supply of organic
milk, yogurt, and cheese. Joyce Henion quickly realized that a local
market had serious potential and a signifi cant farm business was
within her reach. Her eff orts and work with the Hudson Valley
Agribusiness Development Corporation expanded the initial
home-scale dairy to the farm’s current 25 does and micro-cream-
ery that supply many CSA programs and markets in the region.
Th is fi eld day is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-49400-30510, and USDA Risk Management Agency Education and Community Outreach Program.
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Slack Hollow Farm, photo by Lawrence White (see page 44)
Stony Creek Farm, photo by Dan Marsiglio (see page 34)
44 TO REGISTER, call (585) 271-1979, ext. 512 www.nofany.org
Slack Hollow Farm has been a family-run diversifi ed vegeta-
ble farm since 1985. Seth Jacobs, Martha Johnson and crew grow
and market NOFA-NY Certifi ed organic produce grown in the
fertile upland (hills) of beautiful Washington County, NY. Slack
Hollow Farm has been sourcing organic seeds for the varieties they
grow since at least 2006. Founded in 1996, High Mowing Seeds is
an independently owned, farm-based seed company dedicated to
supporting sustainable agriculture and providing farmers and gar-
deners with the highest quality certifi ed organic seed.
Supported by USDA Risk Management Agency, Education and Community Outreach Program.
33. Sunday, September 16th 9:00am–12:00pm (Rain Date: 9/17/12)
TRANSITIONING TO ORGANIC: Red Jacket Orchards’ Approach
Meet at Red Jacket Orchard’s retail store: 957 Rt 5 and 20, Geneva, NY 14456, and then proceed to the Healey Road Farm (stone fruit) and Davies Farm plantings (apples, blueberries) on Pre-Emption Road, Geneva, NY. (Ontario Co.)
FREE for NOFA-NY Members / $15 All Others
Transitioning orchards to organic can be a challenge and
an opportunity for a farm. Red Jacket Orchards has put 7.5
of its 300 acres of apple orchards into organic production,
as well as all of its blueberries currently in production. Mike
Biltonen will discuss exploring and experimenting with a va-
riety of holistic, biodynamic, and innovative organic tech-
niques to get to where they want to go. Attendees will get a
fi rsthand look at the organic production techniques that Red
Jacket is testing on a variety of stone fruit (apricots, sweet
cherries, and plums) before potentially transitioning larger
plantings to organic. Participants will also explore the use of
high tunnels in organic tree fruit production. Th is look at Red
Jacket Orchards’ innovative approach to organic production
is not to be missed!
Located in the beautiful Finger Lakes Region of New York State
along the rolling hills of Seneca Lake, Red Jacket Orchards was
originally planted in 1917. Today, the orchard and juice company
is managed by the second and third generation of the Nicholson
family.
Supported by New York State Department of Ag & Markets and USDA Risk Management Agency.
32. Wednesday, September 12th 5:00–7:00pm
VEGETABLE VARIETY WALK WITH HIGH MOWING SEEDS
Slack Hollow Farm: 177 Gilchrist Rd., Argyle, NY 12809 (Washington Co.)
FREE for NOFA-NY Members / $15 All Others
Martha Johnson, farmer and owner of Slack Hollow Farm,
will lead a tour of her 134-acre (11 acres of vegetables) farm
and discuss the attributes of vegetable varieties she and her
partner, Seth Jacobs, have chosen to grow. Th e walk will fo-
cus on diff erent varieties of carrots, mesclun greens, lettuce,
broccoli and winter squash. Learn from Martha, an experi-
enced farmer of diversifi ed veggies for over 25 years, what
varieties perform well on her farm and at her markets and
why. High Mowing Organic Seeds trials manager, Gwenael
Engelskirchen, will talk about the characteristics that High
Mowing has seen in these varieties on their 4-acre Trials
Garden in northern Vermont. Participants will also learn
about Slack Hollow Farm’s winter crop production and winter
marketing strategies. Come with your questions and a desire
to learn about organic varieties and seed!
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45www.nofany.org Or, sign up ONLINE at www.nofany.org/events/fi eld-days
Call or write for complete price list
(518) 885-2524The Natural Lawn Co.
538 Middle Line Rd • Ballston Spa, NY 12020
— Eastern New York —Natural Organic Fertilizers
and Soil AmendmentsFormulations Based onYour Soil Tests
Formulations Approvedfor NOFA-NYCertified Farms
PRODUCTS AVAILABLE
34. Monday, September 17th 4:00–6:00pm (followed by potluck supper and networking session)
A GOOD CROP OF BEANS: Gett ing the Most from a Small-to-Medium-Scale Dry Bean Planting
Cayuga Pure Organics: 18 Banks Rd., Brooktondale, NY 14817 (Tompkins Co.)
FREE for NOFA-NY Members / $15 All Others
Learn to confi dently and consistently grow New York’s
next big locally-sourced crop: organic dry beans. Often avoid-
ed by smaller farmers, this crop has great potential for your
CSA, market stand or other local marketing outlet. Cayuga
Pure Organic’s farmers will explain the best practices to help
you bring this crop to your community. Erick Smith, owner,
and Anne Riordan, fi eld manager, will cover growing meth-
ods, variety selection, and equipment needs, as well as post-
harvest cleaning, drying and storage to ensure a high-quality
product. We will also have a discussion about your options
for direct and cooperative marketing, even with just a few
acres planted in this fantastic crop. Th is fi eld day is part of
our Beginning Farmer Program; all participants are invited
to continue the discussion and fun during an informal farm-
er-to-farmer networking reception and potluck following the
fi eld day.
Cayuga Pure Organics’ mission includes creating a food system
that benefi ts the local community and the world at large. To this
end, the farm’s original intention was to supply the organic dairy
industry through fi eld crops. However, the farm quickly realized
new directions in response to a growing demand for locally-avail-
able dry beans, grains and fl our, learning to modify the standard
growing practices to suit the smaller scale (for fi eld crops) and
identity of Cayuga Pure Organics.
Th is fi eld day is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-49400-30510.
35. Th ursday, September 20th 9:00am–12:00pm
BEYOND APPLES: Alternative Fruits for Sustainable Harvest/Organic Growing from Small Farms and Home Landscapes
Lee Reich’s “Farmden”: 387 Springtown Rd., New Paltz, NY 12561 (Ulster Co.)
FREE for NOFA-NY Members / $15 All Others
Walk through the private edible landscape of renowned au-
thor and orchardist Lee Reich and learn about the wide spec-
trum of fruits that can be grown sustainably with little or no
input needed for pest control or pruning in USDA Hardiness
Zone 5 (low temps of -20°F). Participants will also learn
about uncommon fruits that have commercial potential for
small farms because they are easy to grow organically and
have unique fl avors to appeal in niche and general markets.
Lee will also discuss dual-purpose plants—plants that are or-
namental and bear tasty fruits- for home landscapes.
Lee Reich began growing and studying fruit 40 years ago. Since
that beginning, he has earned a doctorate in horticulture with a
specialty in fruit growing, worked in fruit research for Cornell
University and the USDA, and grown many kinds of fruits, from
the common, such as apples and pears, to the uncommon, such as
gumi and medlar. His “farmden” is a testing ground for sustain-
able fruit growing techniques, for studying cultivation and mar-
keting of some uncommon fruits, and for providing an abundance
of fruit to Lee’s household. Lee is the author of three books on fruit
growing: Uncommon Fruits for Every Garden, Landscaping
with Fruit, and Grow Fruit Naturally.
Supported by USDA Risk Management Agency, Education and Community Outreach Program.
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46 TO REGISTER, call (585) 271-1979, ext. 512 www.nofany.org
Keepin’ it Catskills
Join the Moovement! catskillmountainkeeper.org
SHARE YOUR STORYHave you recently tried something new and innovative
on your farm or in your garden? Or perhaps you’ve won an
award, or started selling a new product? If so, share your
story with your fellow members of NOFA-NY. Let your
success inspire others! If you have a story to tell, please
e-mail editor Fern Marshall Bradley at newsletter@nofany.
org or call her at 518-692-9079.
37. Wednesday, October 3rd 1:00–3:30pm
STARTING AN URBAN FARM: Land, Soil, Community
South Pine Street City Farm: 27 South Pine Street, Kingston, NY 12401 (Ulster Co.)
FREE for NOFA-NY Members / $15 All Others
We will begin with a short tour of South Pine Street City
Farm, followed by presentations from a number of key play-
ers in the farm’s development. Rebecca Martin, Executive
Director at Kingston Land Trust, will discuss partnering with
non-profi t organizations and private businesses. Ed Croswell,
owner of Croswell Enterprises (soil and compost manufactur-
er, supplier for South Pine Street City Farm), will talk about
soil quality for urban and intensive growing. Jesica Clark,
Farmer, will cover marketing in the city for the city and
reaching out to other organizations to build a stronger com-
munity. We will also tour the greenhouse and hear about ex-
citing data from research on temperature diff erences, ease of
construction, and CO2 and ammonia production.
South Pine Street City Farm of Kingston, NY was formed in
2010 as a partnership between Binnewater Ice Co., Kingston Land
Trust and Th e Queens Galley. On ¼ of an acre we grow produce
destined for the community’s varied tables, marketing through
restaurants sales and a farm stand. Th is year the farm received
a SARE grant to test the compost-heated greenhouse in an urban
setting, using coff ee grounds and yard waste as the basis for com-
post. Jesica Clark, the farmer at South Pine Street City Farm, has
been working in agriculture for 9 years.
36. Saturday, September 22nd 9:00am–12:00pm
TRANSITIONING TO ORGANIC AND HIGH TUNNEL OPERATIONS
Grindstone Farm: 780 County Route 28 (Tinker Tavern Road), Pulaski, NY 13142 (Oswego Co.)
FREE for NOFA-NY Members / $15 All Others
Interested in transitioning to organic farming? Join Dick de
Graff of Grindstone Farm as he discusses the challenges and
opportunities facing organic growers today. Dick will lead us
through Grindstone’s transitioning process and the farm’s or-
ganic production and marketing strategies. Grindstone Farm
is adding their 7th high tunnel bay this summer, and Dick
will discuss how high tunnel production has become inte-
gral to their operation. Harry Edwards of Haygrove Tunnels
will discuss optimizing high tunnels, with the goal of netting
$30K–$50K per acre per year.
Grindstone Farm provides produce through their CSA, Healthy
Box Program and Farmer’s Markets. With over 25 years of rich ex-
perience in growing high quality, certifi ed organic fruits and vege-
tables, Grindstone Farm produces over 120 varieties of vegetables
and fruits. Th rough partnerships with other farms, they off er
fresh, natural dairy, meat, organic dried fruits, nuts, honey, ma-
ple syrup, juices and more. Haygrove Tunnels was founded in the
UK in 1996 and now supplies a variety of high tunnel systems to
international markets.
Supported by New York State Department of Ag & Markets and USDA Risk Management Agency.
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South Pine Street City Farm, photo by Jesica Clark
(see below)
47www.nofany.org Or, sign up ONLINE at www.nofany.org/events/fi eld-days
Pepacton Reservoir 2010 ©JoshDickPhoto.com
You Can Protect Farmland,Forests and Clean Water
All farms and forest lands located within the New York City Watershed have an impact on water qual-ity. If you own land in the Catskill/Delaware Watershed -- a 1,597-square-mile area that includes six reservoirs in Delaware, Greene, Schoharie, Sullivan, Ulster counties – you may be eligible for one of our programs.
By using a tailored land management plan on your property, you can help guarantee the high-quality water standards of the New York City drinking water supply. As a landowner, you can:
• Plant trees and riparian shrubs to prevent streambank erosion.• Enlist our technical expertise in pasture, cropland and manure management.• Protect water quality by initiating land stewardship on your property.• Qualify for financial assistance to implement conservation practices.• Learn to address the many threats to your forest including deer overpopulation and invasive species.• Promote biodiversity and healthy woodlands through a financially assisted Forest Management Plan.
But you can’t do it alone...Let’s do it together.
Call us to find out what you can do to protectwater, farm and forest resources.
The Council is funded by the NYC DEP, USDA, USFS and other public-private sources.
Field Goods brings you a better way to eat.
Local fruits & vegetables delivered to workplace and community sites in the
Hudson Valley region.
To subscribe go to field-goods.com Or call 888-887-3848.
(We are always looking to buy from great farmers. Call us.)
38. Th ursday, October 11th 10:00am–4:00pm
HAPPY ANIMALS WORK FOR A LIVING: Using Hens, Hogs, and Oxen to Manage Land, Improve Animal Health, Shun Fossil Fuels, and Stop Using Expensive Equipment!
Spring Meadows Farm: 9578 Route 549, Millerton, PA 16936 (Tioga Co., PA)
$20 PASA and NOFA-NY members / $35 All Others (includes lunch)
Come to see how Spring Meadows Farm orchestrates hens,
hogs, and oxen—along with electrical fencing and pasture
management methods—to improve land, increase livestock
and plant health and decrease fossil fuel usage. Participants
will see hens controlling insects and vegetation, cattle tram-
pling to build soil as they graze tall pastures and hog-tilled
sod. Learn how cattle can prepare woods for desirable natu-
ral regeneration. Discussion will focus on how the order and
timing of these events enhances the ecosystem in which gar-
dens, pastures, woods, livestock and humans all play a role.
Participants will learn about oxen care, economics, breeds,
training and work. At the end of the event, those who are in-
terested can stay and drive the oxen.
Andy Lyon grew up in Northcentral PA where the farming tradi-
tion comes from Yankee settlers. All his older neighbors had stories
about farming with oxen, and his father trained a team when he
was four years old. After taking a hard look at what having mon-
ey tied up in a tractor was costing him, Andy began working two
teams of oxen on his pasture-based farm. Spring Meadows Farm
markets grass-fed beef, pastured eggs, garlic, an acre of vegetables
and some pork. Milk cows supply most of the protein for livestock
and most of the vitals for Andy and his apprentice too.
In collaboration with the Pennsylvania Association for Sustain-
able Agriculture (PASA).
Register online at www.pasafarming.org/FarmBasedEducation, or call 814.349.9856.
39. Saturday, October 27th 10:00am–3:00pm (including lunch)
CSA: An Advanced Workshop for Western New York
Batavia, NY (Specifi c location coming soon: visit www.nofany.org for updates) (Genesee Co.)
$30 for NOFA-NY Members / $45 All Others
Come learn from successful, innovative, and experienced
CSA farmers. Representatives from Roots and Wings Farm,
Th orpes Farm, Native Off erings Farm, and others will dis-
cuss how they are able to be creative and fl exible with their
CSA models in order to adapt to changing community needs.
Learn CSA varieties, packing, drop off , and outreach systems
that work. Panelists will also discuss the substantial unmet
demand for CSA in Western New York, particularly in loca-
tions like Buff alo, and the opportunity that this presents
to farmers in the region. If you are a CSA farmer looking to
make your CSA work better for you and your community, or
you’ve been thinking about expanding your operation, then
this is your workshop.
Th e workshop will be held in Batavia, NY. Lunch is includ-
ed for all participants. Please check NOFA-NY’s website:
www.nofany.org, for more details.
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RENEWABLE ENERGY GENERATORSFOR FARM, HOME AND CAMP
484-593-4262www.Altern-Energy.comSmall business | Independent ownership
Power essential operations:Outbuildings, pumps, lights, communication equipment
Solar with battery storage: Wind option
Plug & play simplicity!
No noise / no fuel / no fumes
30% Fed. Tax credit on some models
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Coming Th is Fall
COST OF PRODUCTION TRAININGS
Making smart business decisions starts with having good
information. Do you know which parts of your farm gener-
ate a profi t, and which parts could use some work? Do you
know which of your crops are the most lucrative? Without ac-
curate fi gures, it’s tough to know where you stand. Th is fall,
Robert Hadad (Cornell Vegetable Team, NOFA-NY Board of
Directors), will lead a series of trainings designed to help
you calculate your costs of production. Join Robert for one
of three full-day trainings (at various locations around the
state) on how to develop these numbers and make smart
business decisions for your farm enterprise.
Supported by the Farmers Market Promotion Program. We’re
still nailing down a date and location for these workshops.
Updated information will be available soon on our website:
www.nofany.org.
Date and Location TBA
THE ABCS OF CSA: A Workshop for Western New York
Are you in Western New York and interested in starting
a CSA? Come spend the day learning from Liz Henderson
and other experienced CSA farmers about how their various
CSA models work. Panelists will discuss how they developed
their core groups, how they determined the right planting
schedule for their farm and customers, how they developed
effi cient harvesting and boxing systems, and how they deter-
mined their share pricing. Th ere are emerging opportunities
for Western New York growers to serve the region, includ-
ing a growing demand for local food in Buff alo. Come to this
workshop to fi gure out how to harness these opportunities
and get started with your CSA.
Supported by the Farmers Market Promotion Program. We’re
still nailing down a date and location for this workshop. Updated in-
formation will be available soon on our website: www.nofany.org.
Cobblestone Valley Farm, photo by Maureen Knapp (see page 41)
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The Capital Region is abuzz with
action. Th is quarter, we surveyed
NOFA-NY members around the
region to capture some of what
spring and early summer have in
store for the area:
Corbin Hill Farm is installing
a demonstration kitchen
garden at its Schoharie County
location, which will serve as
a hands-on learning space for
Farm Share (CSA) members
from New York City.
All Good Bakers have moved
their bakery/café to Delaware
Avenue in Albany. Th ey remain
committed to supporting
local, seasonal food.
Regional Roundup Capital Region —Jenn Baumstein
Skidmore College in Saratoga
Springs has increased its
commitment to buying local
through purchasing locally
ground from the North
Country! Additionally, they
have hired a manager for the
campus garden, which will
raise food that will serve the
Skidmore community for the
season.
At Free Bird Farm in
Montgomery County, Ken
Fruestorfher and Maryellen
Driscoll are gearing up for
their fourteenth season of
supplying pasture-raised
poultry and eggs and certifi ed
organic produce to their CSA
members and local farmers
markets. You can catch them
at the Schenectady and
Kingston markets starting in
May.
Ortensi Farm in Otsego
County is already planning for
your Th anksgiving by raising
organic heirloom turkeys! In
addition, they have grass-fed
beef and heirloom wheat.
Raven Crest Botanicals in
Albany County is building an
earth-sheltered greenhouse
and permaculture garden for
their herbs and fl owers.
9 Miles East Farm in Saratoga
County is busy with their
farm-to-plate, prepared
food business. Th e food is
grown, made, and packaged
by the team. Th e demand is
ever increasing, and they are
working hard to keep up with
their supply.
Wellington Herbs & Spices
in Schoharie County added
a high tunnel to their farm
and were able to extend their
season into December and
begin harvesting again in
March. Farmer Frederick
Wellington, whose customers
have commented on the
tenderness of the high-
tunnel greens, welcomed the
additional structure.
And here at Lant Hill Farm
B&B in Washington County,
we are building an edible
labyrinth in our newest fi eld.
Imagine getting lost among
grapes, winding your way to
the middle, and eating freshly
baked bread and jam from the
farm. Yum!
Jenn Baumstein is the business manager of Lant Hill Farm B&B, A farm-to-table bed-and-breakfast (www.lanthill.com) in Argyle.
SPECIAL FARMPLATE OFFER FOR NOFA-NY
Want to connect with other food businesses, or access the fastest-growing
network of sustainable food fans on the Web? Visit www.FarmPlate.com, an
online community that connects farmers, food artisans, restaurants, markets,
distributors, and foodies everywhere.
For NOFA-NY members, FarmPlate is off ering one year of targeted online
marketing for just $100. Th at’s a $95 discount, and only about $8/month. To
redeem yours, be one of the fi rst 50 businesses to email Kaitlin Haskins at
[email protected] with “NOFA-NY” in the subject line. Visit farmplate.
com/NOFA-NY to learn more.
Pleasant Valley Farm, photo by Sandy Arnold (see page 34)
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Cooperstown Farmers’ Market/Otsego 2000
PO Box 1130Cooperstown, NY 13326-6130(607) 547-6195www.otsego2000.org/
farmersmarket
Founded in 1991 by the nonprofi t organization Otsego 2000, the Cooperstown Farmers’ Market serves as an outlet for local farmers and producers. We’ve grown steadily to become a mainstay of the community, providing fresh products in a friendly, small-town environment.
Harmony Farm144 Broadlea RdGoshen, NY 10924(845) 657-3098www.harmonyfarmcsa.
wordpress.com
Harmony Farm began as a project of the Highbridge Community Life Center. Nestled in the hills of Goshen, we are planning on expanding to new heights in crop production and an even greater diversity of foods, herbal medicines, and other farm-fresh off erings.
Th e Healthy Patriot268 Bellehurst DrRochester, NY 14617(585) 732-1366www.thehealthypatriot.com
Main Street Farm Market & Café
PO Box 1192Livingston Manor, NY 12758(845) 665-9266www.mainstreetfarm.com
Main Street farm, located in the Western Catskills, is your purveyor of the best locally grown and sourced foods, including seasonal organic vegetables, milk, eggs, cheese, fresh baked goods, meadow-raised meats, free-range poultry, general groceries, and fl owers.
NaturalContents.Com, LLCPO Box 203Narrowsburg, NY 12764(888) 551-8625www.naturalcontents.com
Online supplier of pantry essentials and other foods: organic whenever available, never genetically modifi ed, locally when produced and defi nitely regionally when reached. Our basic principles—support and participate in good business—fi nd and share pantry essentials.
Saratoga Organics19 Front StBallston Spa, NY 12020-1717(518) 885-2005www.saratogaorganics.com
Retailer of specialty indoor/outdoor gardening supplies including horticultural lighting, certifi ed organic fertilizers, hobby hydroponics systems, organic seeds, natural pesticides & disease controls.
New Business Members
Main Street Farms, photo by Bob Cat (see page 35)
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Box 361, 119 Hamilton PlacePenn Yan, NY 14527315-531-1038
Certified Organic Feed, Seed & Livestock ProductsFrom Northeast organic farmers for Northeast organic farmers
www.lakevieworganicgrain.com
B & C Christ Farms & Greenhouse, Kent, NY
B and L 4E Farm, Milton, NY
Cobblestone Creek Farm, East Syracuse, NY
Dreamland Organics, Brooklyn, NY
Early Morning Farm, Genoa, NY
Edan Jerseys, Salem, NY
Evening Song Farm, Galway, NY
Farmer Brown’s Plow Shop, Hunt, NY
Full Field Farm, North Chatham, NY
Garden of Eden, Belleville, NY
Giving Ground Farm, Trumansburg, NY
Goatfell Farm, Oak Hill, NY
Hand in Hand Farm, Hobart, NY
Healing Spirits Herb Farm & Education Center, Avoca, NY
New Farm MembersHeritage Homestead,
De Peyster, NY
Hudson Valley Seed Library, Accord, NY
Lagoner Farms, Williamson, NY
Late Bloomer Farm, Montgomery, NY
Long Island Horticultural Research & Extension Center, Riverhead, NY
Malven Hill Farm, Smyrna, NY
Maplewood Organics, Moravia, NY
Moondance Gardens, Caledonia, NY
Northern Quest Farm, Lowville, NY
Oechsner Farms, Newfi eld, NY
Peaceweaver Organic Community Farm, Bath, NY
Raven Crest Botanicals, Berne, NY
Roots & Wings Family Farm, Cherry Creek, NY
Rustic Roots Delivery, LLC, West Islip, NY
Saeli Farm, Geneva, NY
Second Wind CSA, Gardiner, NY
Small Valley Milling, Halifax, PA
Stoneledge Farm, LLC., South Cairo, NY
Summer Hills Farm, Canadice, NY
Th e Berry Patch of Stone Wall Hill Farm, LLC, Stephentown, NY
Th e Piggery, Trumansburg, NY
Toscano Farm, Rochester, NY
Tow-Path Farm, Bliss, NY
Trussbridge Farm, Th ompsonville, NY
Web of Life Organic Farm, Carver, MA
Wellspring Farm, Little Falls, NY
West End Lock Farm, Hillsdale, NY
Work With Nature, LLC, Ithaca, NY
2011 Field Day at Gorzynski Ornery Farm
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Explore land and classified listings or submit your own, and learn more about farming and land access in
the Catskills.
(607) [email protected]
Land Available
Sullivan County
50 Acres in North Branch
For Hay
On-farm Butchering CourseCatskill Delaware Permaculture will lead a 3-day
intensive on-farm butchering course, July 16 to 18
at Th e Inn at Willow Pond and at the meat shop of
Hardler Farm near Honesdale, PA. Th e butchering
instruction will be led by Mark Hardler and is
limited to 10 participants to ensure individual
attention.
Conservation Specialist George Stang and
Permaculture Educator Maria Grimaldi will lead
the class in fi eld walks and discussions on growing
forages that aff ect grass-fed livestock and the soil
which supports the food chain.
Culinary diff erences in feed-lot raised meat and
the impact of the two methods on animal health,
human health and the local environment will be
discussed. Diff erences in the taste and texture of
Heritage breeds raised on the farm will also be
discussed. Th e handling of waste products from
slaughter and butchering will be shown as part of
the sustainable operations on the Hardler Farm.
For more details or course registration
information, contact Maria Grimaldi at 845-482-
4164 or [email protected].
Stony Creek Farm, photo by Dan Marsiglio (see page 34)
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we speak organic
802-223-6049 | fax 802-223-90281996 Main Street | Montpelier, Vermont 05602
www.vermontcompost.com
Makers of Living Media for Organic Growers
Growing Glomalin
For thousands of years farmers have observed
that plants, tillage, and organic material effect
the tilth of soils. Good tilth derives from the
gluing of small particles into larger aggregates.
It is only recently however, in 1996, that a soil
researcher named Sara Wright, published her
work identifying and naming the primary glue
that holds the soil world together; glomalin.
She described the process by which arbuscular
micorrhizal fungi in collaboration with plants
make glomalin. Composts can be used to increase
glomalin production by crops. Read more at:
vermontcompost.com/glomalin.
BUYERS & SELLERS OF ORGANIC GRAINS CORN, WHEAT, OATS, TRITCAL, BARLEY SPELT, FLAX SEED, SOYBEANS, SBM, RYE, FIELD PEA’S AND MORE CALL 716-633-1940 CONTACT: DON POWELL EXT 238 SCOTT SCHULTZ EXT 360 BILL SCHMAHL EXT 353
LACKAWANNA PRODUCTS CORP
8545 MAIN ST. PO BOX 660
CLARENCE, NY 14031
Catskills CRAFT WorkshopsCatskills CRAFT will hold workshops this
summer at three Catskill region farms.
Th ese workshops are opportunities for
beginning farmers to connect and learn from
experienced farmers who off er up their time,
talents, and experience to help prepare the next
generation of agricultural entrepreneurs.
Burnett Farms will host a training session
on Farm Design by Topography on June 11.
Stony Creek Farmstead will host a training
on Raising Mixed Livestock on the Family
Farm on July 16.
Sherman Hill Farmstead will host a
training on Marketing Your Farm Products
on August 6.
For more information on these
workshops, call 914-720-1020 or e-mail
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NOFA-NY 2012 Membership Form Primary Member Information Check one
First Name
Last Name
Organization:______________ __
Mailing Address: ________________________________________
City
State Zip
County
Phone #
Website:
Additional Member Names :
1)
2)
3)
Membership Referred By:_____________________________
Membership Types
Receives all benefits of NOFA-NY Consumer Membership for 1 year. Limited to consumers who have never been members before.
Receives all benefits of NOFA-NY and Brooklyn Food Coalition Paperless; nly has online access to New York Organic News All Organizational Memberships include (4) individuals who can
receive benefits from memberships
Membership Referred By:
www.nofany.org/joinNOFA-NY, 249 Highland Ave, Rochester, NY 14620
TOTAL $____________
55
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FISH: THE FINAL FRONTIER ROCHESTER ROOTSDINOSAUR BAR-B-QUE WELL-PRESERVED DRY ROSÉS
Member of Edible Communities
ediblefinger lakes
LOCAVORE LIQUOR SLACKER PIZZA BREW IT YOURSELF CRAFT COFFEE
Member of Edible Communities
Celebrating the Borough’s Food Culture, Season by Season No. 15 Fall 2009
Member of Edible Communities
HUDSONVALLEY
Celebrating Local Foods of the Hudson Valley & Catskills, Season by Season Number 2 Summer 2009
edibleHUDSONVALLEYedible
No. 21 High Summer 2009
ediblee a s t e n d
Celebrating the Harvest of the Hamptons and North Fork
No matter what sort of New Yorker you are, there’s an edible for you.
Subscribe at ediblenewyork.com
ediblem a n h at ta n
Telling the Story of How Gotham Eats No. 6 July/August 2009
HOT DOGS MAS D’ARTAGNANEMPIRE STATE GRAPES CURRY HILL
Member of Edible Communities
Premiere Issue Fall 2009CELEBRATING THE FOOD CULTURE OF NEW YORK’S MOST DIVERSE BOROUGH
Member of Edible Communities
FREE
THE BOROUGH’S BEST CHEAP EATS DUTCH KILLS’ SECRET TO A GREAT COCKTAILQUICK & EASY SUMMER HARVEST RECIPES THE BEER GARDEN BACKSTORY
FEASTING ON FLUSHING WITH ANTHONY BOURDAIN AND ERIC RIPERT
• Available in bulk or pre-packaged in 16 oz. glass jars (cases of 12)
• Certified Organic & Kosher
• No Added Oils
• Made in a Peanut-Free Facility
• No Additives or Preservatives
UnsaltedCashew Butter
Raw Unpasteurized Almond Butter
ChocolateHazelnut Butter
MapleAlmond Butter
UnsaltedAlmond Butter
MapleCashew Butter
MaplePecan Butter
Northeast Organic Farming Association of New York, Inc.249 Highland Avenue • Rochester • New York 14620-3025
www.nofany.org
NON-PROFIT ORG. U.S. POSTAGE
PAID PERMIT NO. 1396
Rochester, NY