It’s all happening — peace, love, music and fresh, local produce.
In Woodstock, New York, the new town center (at least on Wednesdays) is the
Woodstock Farm Festival. Although this year will be only its third year, this
farmers’market feels like it’s always been here. The great fresh food, however,
is not the only draw.
Two seemingly divergent areas of interest combine for a truly special atmosphere.
Of course, the rows of vendors with their ultimate-in-freshness wares are the first
thing one sees here, but a closer look reveals more — a music stage. And if there
is anything one can depend on in Woodstock, it’s a good crop of local musicians.
So, along with great tasting food from local restaurants, educational things for
kids to do, world-class farmers and producers from the region, and all types of
music,there is the Mower’s Flea Market, a Woodstock institution. To drift from flea
market to farm market and back again, listening to great music and enjoying freshly
prepared foods is a wonderful way to spend a summer’s evening.
The Woodstock Farm Festival- another Woodstock original.
Ghost Ranch. Georgia O’Keeffe. Arroyos. Northern New Mexico. Near Abiquiu,
about an hour north of Santa Fe, Richard Belanger and his ever-changing band
of assistants, associates and helpers grow some of the tastiest produce this
side of the Rio Chama. Or is it the other side?
Whatever side of the river you’re on, Harmony Farm is yet another story of how
people with drive, a little piece of land and a whole lot of hard work make good
food from soil, air, water and seeds.
The farm might feel isolated, but Harmony Farm is very much a member of the
local food community. Their familiar blue bus makes its presence known every
Saturday morning at the Santa Fe Farmers’ Market. Richard told us that nearly
eighty per cent of their sales happen at the market in five hours. We saw first
hand how they conducted business on a couple of hectic Saturdays. People
can’t wait for the blue bus to arrive. And why not? The good food Harmony is
selling on Saturday’s market day, was picked the day before (and sometimes
even the morning of).
It’s fitting then, that you’ll see this quote from the first President of the Czech
Republic, Vaclav Havel, on their website:
“I am in favor of things that have authenticity, roots, originality, verve, balance,
taste, communications, challenge, relevance to their time — in short, things
that make sense.”
David Falkowski is getting a reputation. . . as the Mushroom Man. He’s busy
building his business, Open Minded Organics into one of those “must visit” tables
at the Sag Harbor Farmers’ Market. A legion of fans flock to his pop-up tent to
purchase his succulent fungi before they’re gone. And if you happen to dine at
a top-flight East End restaurant, chances are you’re eating Open Minded.
They state what they’re doing right on their home page: “We are passionate about
growing organic mushrooms, as well as being advocates and supporters of local
sustainable agriculture.”
Mr. Falkowski (and his partner, Ashley Tomkiel) are literally hand-crafting each
small batch of mushrooms. They grow their own spawn and harvest by hand at the
last possible minute to ensure their mushrooms arrive at their peak of freshness.
Lots of younger people are finding agriculture as a way to do something positive
for the earth, for their customers and for themselves. David’s motivation is the
same thing, only he took a few twists and turns and entered through the mycelium.
And the mushroom eaters that get to taste his wares are better for it.
Art Ludlow could not be happier. He and his family made a decision a few years
ago to stop farming potatoes, with the intention of starting a dairy operation. The
idea was that a few pastured cows would give premium milk and he would start
producing delicious, hand made, farmstead cheeses. Fortunately for the cheese
eating public, his plan worked.
Located near Bridgehampton, on Long Island, New York, his farm, Mecox Bay
Dairy, produces a fabulous variety of raw milk cheese that continues to gain
momentum among those who appreciate “milk’s leap toward immortality”, as
author Clifton Fadiman so eloquently wrote.
Anne Saxelby, from Saxelby Cheesemongers says Art’s cheeses “have a complex
and earthy flavor” and she compares his Atlantic Mist to a French Camembert.
That gave Art Ludlow, cheese maker, yet another reason to smile.
Rhinebeck, New York–In an beautiful renovated church, Josh Kroner is serving
the freshest possible ingredients at his hugely successful restaurant. He is a
supporter of the Slow Food movement, so much so that he named his restaurant, Terrapin. As in turtle. Pretty slow. Not the service–the local food attitude.
In an earlier life, Josh chefed at Mesa Grill (under Bobby Flay) where he learned
all about building flavor. He’s taken those lessons to heart at his own restaurant.
There’s even a duck quesadilla on his menu.
His support of local producers means great stuff on the plates coming out of
his kitchen. This is a chef committed to local, slow, quality ingredients.
Legendary for her cookbooks, Deborah Madison continues to delve into all
aspects of the culture surrounding food. Her involvement in grassroots efforts
in her home state of New Mexico, her thoughtful writing and her willingness
to help raise our awareness of food issues make Ms. Madison a trusted voice.
This quote says a lot about Deborah: “One can’t just get gushy about food
without knowing something of its story—how it comes to us and what sustains
it. That’s what makes it interesting, if not urgent, to me.”
This was shot in and around Galisteo and Santa Fe, New Mexico.
It would be difficult to find two more unlikely pig farmers than these two.
But if the opinions of their fans from the New York City Greenmarket and
many well known city chefs count for anything, they are doing just fine. Flying Pigs Farm is generally acknowledged as one of the best pork producers
around. Their secret? Rare heritage breed pigs raised in a humane way. Open
pasture and woods, clean food, spring water and low stress produces meat
far superior to most. Not only are they producing a great product, they are
preserving these rare breeds of our porcine friends.
This was shot on and around their farm in the Battenkill River Valley and NYC.
Stokes Farm has been around for five generations. Ron Binaghi has been an original member of the New York City Greenmarket system since its inception
in 1976. Ron and his crew sell at three city markets: Union Square, Tribeca and Lincoln Center. If you’ve ever eaten at a top-rated New York City restaurant chances are you’ve eaten produce from Stokes Farm.
Shot on the farm in Old Tappan, New Jersey and at Union Square Market NYC.
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