thumb: Ashley Loehr sows the season’s final lettuce
a Columbia County farm, plowing fields and bucking the system
through community-supported agriculture
says Ashley Loehr, temporarily freeing one rubber boot from
the swampy soil before plunging it back into what used to
be a tomato bed. “When am I going to stop saying that?” It’s
a hot morning in late July and Loehr and Ben Torpey are busy
yanking gnarled tomato vines out of the saturated soil. A
disappointingly soggy start to the summer created ideal conditions
for tomato blight—a fungus that wreaks havoc on tomato and
potato plants—to spread throughout the Northeast, and Germantown
Community Farm, the small cooperative that Loehr and Torpey
manage in southwestern Columbia County, was not spared. Loehr
and Torpey collect the plants, 700 in all, and quarantine
them in an enormous blue tarp where they will decompose.
think this year will be the real test,” Loehr says, but the
23-year-old farmer doesn’t seem especially worried that one
failed crop will cause the four-year operation’s downfall.
In fact, according to the business model GCF uses, unforeseen
situations like this are a natural part of the agricultural
process for which both farmer and consumer must be prepared.
Like an increasing number of small farming operations that
aim to offer an alternative to mass industrial agriculture
systems and fill a void left by the dying family farm, GCF
uses the model of Community Supported Agriculture.
On the walk uphill to a hothouse where the two have managed
to cultivate a smaller crop of tomatoes, they explain how
the system works: At the beginning of a growing season, interested
consumers become members by buying shares of what the farm
will produce throughout the course of the season. In Germantown,
the season runs from June through October. Every week, members
receive a basket of whatever the farm is presently producing.
Early on, shareholders must be prepared for an abundance of
leafy greens like lettuce, kale, and spinach. Carrots, zucchini,
onions, and (normally) tomatoes won’t arrive until mid- to
late summer; autumn supplies heartier fare like broccoli,
cabbage, and root vegetables. The benefits are many: Members
receive fresh produce from a source with which they have direct
contact; produce is provided at reduced prices on account
of eliminated transportation and distribution costs; and the
farmers gain security from the members’ commitment and monetary
The hothouse is a steamy jungle of vines and fruit. Torpey,
28, looks at the way the plants are sagging on top and shrugs.
“Better too hot and alive than comfortable and dead,” he wagers.
In an economic sense, Torpey says the arrangement is “a great
way of providing an alternative credit source to farmers that’s
local and not based on a profit motive. You’re reducing the
need for bank loans in the early season to finance a crop,
while, at the same time, sharing the risk. We’ll feel some
loss due to the tomatoes we were planning on taking to market,
but the economic impact is going to be minimized by the shared
Advantages to the CSA model are not limited to the economic
realm. As the movement toward localism gathers steam, CSA
offers communities the chance to once again become involved
in the process that delivers life’s core necessity, and this
relationship can extend far beyond the act of food production.
Entering another hothouse full of the farm’s drying garlic
crop, Loehr says, “It’s farmers being dependent on their neighbors
again, but it’s also neighbors being dependent on their farmers
again,” and Germantown Community Farm tries to cultivate this
network as much as it tries to grow abundant, healthy vegetables.
The midday heat has driven the two out of the fields and into
tiny downtown Germantown, where Loehr tracks down the owner
of the general store to see if he’d be interested in carrying
some of the farm’s produce. The farm recently has started
producing enough to sell at the Hudson Farmers Market. Loehr
reports that he’s interested in tomatoes and potatoes, a rarity
this year, but is afraid to carry greens, which have a shorter
shelf life, before the store can generate a more consistent
The two seem to know everyone in town, which, Torpey jokes,
could either reflect on how big the farm’s community has become,
or how small Germantown is. When asked how many people interact
with the farm over the course of the season, including shareholders,
volunteers, and folks who stop by for seasonal gatherings
and skill-share workshops, Torpey gives a ballpark of 500
to 1,000 before being interrupted by another local. The three
rap about tractor hydraulics, the old Mercedes station wagon
that Loehr has converted to run on biodiesel, and tentative
plans to start a Germantown biodiesel co-op, so that biodiesel
users won’t have to drive to Greenport, where the closest
co-op currently is located, to fuel up. Torpey and Loehr may
still be relative newcomers to the area, but what they’ve
brought is clearly welcome.
Germantown Community Farm got its start five years ago when
Loehr and two friends from high school moved into the 19th-century
farmhouse when there was a gap in renters. The 60-acre piece
of land had not been farmed for a decade, but the three decided
to start a sizable garden for their personal use. Loehr had
grown up working on farms in the summer and was excited by
the prospect of making it her full-time lifestyle. After a
year, the garden had grown to the point that a larger-scale
operation was in order. For the second season, they decided
to start a CSA with 10 shares.
was more than enough for just us,” Loehr explains. “[The CSA]
was a way to formalize the relationship with folks in the
area who had been asking about it, or who we’d already been
trading vegetables with. It’s just gotten a little bit bigger
Torpey met Loehr during the CSA’s first season. He’d spent
summers in college working on farms, and had been looking
for land to settle on. Loehr welcomed Torpey and his partner
Luli Heintz, a metalworker who was also in search of space,
into the expanded operation.
The neglected land required quite a bit of preparatory work.
The Hudson Valley’s clay soil, which once yielded wheat in
such abundance that the region was considered the bread belt
of the Northeast, had to be gouged and turned for vegetable
production, and much of an ill-tended apple orchard had to
be removed. Investments were made for tools and infrastructure.
Now, four years in, the two feel like they’ve arrived at a
workable economy of scale.
a few years,” Torpey says, “we just made it a little bigger
and tried to pay the rent.”
Loehr adds, “it’s a question of where it goes. With the amount
of money we’ve had to invest in infrastructure, we might as
well be farming five or 10 acres [instead of the two they
currently cultivate], but the idea is not necessarily to keep
Torpey says that there are some quality-of-life benefits to
being a little too small for full economic viability. There’s
flexibility to the schedule, no need to hire outside help,
and space to improvise when something goes wrong. For instance,
when the tractor breaks, the operation can still go on with
a little extra labor. “I think people would find us to be
really scrappy if they checked out the way we do things,”
he says, “but that’s just our MO.”
big part of the question, when you’re a CSA,” Loehr says,
“is who your community is, and where your food is going.”
She cites the growing trend among affluent white people toward
local, sustainable, organic produce as important to the viability
of the CSA model, but says that if the CSA is going to have
any substantial impact on the overarching food system, it
needs to be accessible and affordable to all people. “The
exponential growth model is only one way to go, and its orientation
is for a profitable vegetable business,” she says, “but that’s
clearly not our only goal.
she jokes, “we’d be growing on some better soil.”
This season, GCF has 50 shares that are distributed through
the Hudson Valley and Capital Region. In order to make the
produce affordable, the farm offers a sliding pay scale. A
full share costs between $450 and $750, while a half share
costs between $300 and $450. Members are asked to pay as much
as they can to make the lower end available for others, and
if you compare the higher end of the scale to what a family
of four would pay for five months of organic produce, the
price is competitive. In addition, the farm offers two work
shares in which the member can work 160 hours for a full share,
as well as sponsorship programs to make shares affordable
to low-income families.
In terms of farming practices, Loehr and Torpey tend not to
draw strict ethical lines so much as stick to general orientations.
As Loehr says, “It’s all about appropriate usage. I think
diesel engines are awesome, but I try not to use them excessively.
It’s not been so much about finding chemicals that are organically
approved; it’s about building a fragile agro-ecosystem as
opposed to killing certain things in it.”
Torpey explains that this includes basic ideas of crop rotation
and building soil that’s not propped up by artificial fertilizers
and synthetic pesticides and fungicides. “I think a lot of
the orientations of the organic movement as it started appealed
to us, but I identify less with where it’s gone,” namely in
the direction of rigorous standardization and costly certification
that limits a farmer’s autonomy.
have become dogmatic in a way that’s detrimental,” Loehr says.
“What’s problematic about industrial food and farming within
the capitalist context is that you’re forced to grow for market
to the degree that room for experimentation has to exist in
a profit model.” Tomato blight is a perfect example of a natural
circumstance that would have sunk an operation like theirs,
had they been working strictly within the market. By pursuing
a smaller scale and opting out of organic certification, the
farm instead aims to generate a sense of trust within its
community, which Loehr says, “is way more rare and valuable—radical
are a lot of locals in Germantown,” Torpey says, “who are
signing up for the CSA and aren’t necessarily influenced by
the trend of localism, but just think it’s a good deal for
good food.” The idea of the trusty neighborhood farm, which
most Americans are a generation or two removed from, is at
least as important to the arrangement as current political
addition to taking away the middleman [of market distribution],”
Loehr says, “we’re cutting out the alienation of supermarket
But even if participants aren’t always guided into the program
by their political motivations, there is something implicitly
political about buying into a collective food source that
stands in stark opposition to the well-documented economic
and ecological ills of factory farming.
all part of an alternative path of development on the community
level,” Torpey says, which stresses self-sufficiency and personal
agency through cooperation and the free exchange of ideas.
In addition to the farming operation, GCF serves as a gathering
place, workshop, and educational center. Loehr, Torpey, and
Heintz share the farmhouse with three others, two of whom
are in the process of launching a low-power radio station
(WGXC) in Columbia and Greene counties, as well as collaborating
with an indigenous farmworkers’ organization in Chiapas, Mexico
on another community station. Twice a year, the group opens
the farm to the public for a feast, party, and open skill-share,
where volunteers present classes on everything from metalworking
to beekeeping, bike repair, permaculture and media tools.
Loehr also has been working with an activist group pushing
the Farm Worker Fair Labor Practices Act in the New York State
Legislature, which would help protect the large minority populations
that work on the state’s larger agricultural projects from
oppressive laws left over from the Reagan era. As she sees
it, activism and CSA farming are two sides of the same coin,
in that they aim to fix the food system from two different
think CSA is a great model for reestablishing and bolstering
the local economy,” Torpey says, “but if we’re talking about
CSA significantly replacing agribusiness, we need to think
about ways to grow a significant amount of calories [grains,
meat, dairy, etc.] in a community-finance system.” Vegetables,
he says, have been an easy place for most people to start
because of a tradition of consumers searching for quality
produce, but it’s going to take some time for those same consumer
instincts to permeate the entire food pyramid.
Already, though, people have begun applying the formula to
fisheries, dairy farms, livestock operations, biodiesel breweries,
even fiber cultivation and textile production.
are taking it in all different directions,” says Torpey, as
neighbors come and go from the Germantown general store, exchanging
pleasantries with the two young farmers. “Even just being
a functioning example of the concept and being able to tell
people what I do, how I make my living, is a super powerful
tool in order to get that idea out there.”
in a slice: Bam Lynch and Lynn Beaumont of Cheesecake
always ask, ‘How did you come up with cheesecake?’ ” says
Bam Lynch. It’s a calm Monday afternoon inside Cheesecake
Machismo, downtime for Lynch and his partner, Lynn Beaumont.
They’re coming off a crazy rush. Last week the two of them
had to bake more than 100 cakes to get ready for their booth
at LarkFest, fill an order for a wedding and meet their regular
crush of restaurant orders. Plus, there was the regular crowd
of customers—state workers, Lark Streeters, and anyone else
in the Capital Region looking for a perfect slice of cheesecake.
a funny story,” Lynch continues about how the duo got into
this game. “Years ago, our friend Rebecca was opening Viva
Lark Vegas. There was a party, so we brought a cake.” It was
a huge hit. One of the owners of Mama Rosa’s was there, and
asked if they would start making the desserts for the restaurant.
They said sure.
In a matter of weeks, they say, Savannah’s, DeJohn’s and others
had come calling.
would ask us to make them a cake,” Lynch says, “so we just
kept doing that.”
was working a full-time gig at a tattoo shop. He’d come home
at 10 at night, and bake cheesecakes until three in the morning.
Beaumont was working three shifts bartending at Bombers Burrito
Bar, and would spend her days working to fill the increasing
demand for their cheesecakes.
That went on for about four years.
was like, we gotta do one thing or another,” recalls Lynch.
“I either gotta quit the tattoo shop or I gotta quit making
cheesecakes. So I quit the tattoo shop.” They found a little
storefront next to El Mariachi on Hamilton Street that they
could afford, and made the jump. “I think I had like a $1.68
in my bank account. What a crazy decision to make.”
Crazy, but not too crazy. Neither Lynch nor Beaumont were
strangers to the restaurant biz. In fact, Beaumont is one
of the original owners of Bombers, and Lynch had worked as
the head cook at that Lark Street institution for about four
years in its early days.
didn’t choose cheesecake,” Lynch says. “It chose us.”
They have been at their Hamilton Street location for about
three years now. It’s a fun little neighborhood shop, practically
hidden among the row houses. Inside, they have decorated the
space with works by local artists, including Dwell and One
Unit, Bob Gullie, Kevin Bruce and others, and with kitschy
knickknacks, like the cross-dressing Prince Adam (aka He-Man)
figurine and a Hooker Convention poster. Their sign out front
is almost unnoticeable. They don’t advertise, and they don’t
solicit accounts. In fact, they say, most of their neighbors
are usually surprised when they discover them.
then it’s like their secret,” Beaumont says. “They bring their
friends, and then it is their secret, too.”
A lot of their customers are out-of-towners who have sought
them out thanks to glowing Web reviews. People have come from
all over, the say, to indulge in a $5 slice, or to pick up
a whole cake. “We had a lady who wanted to fly a cake to Japan,”
Lynch says, which was finally decided to be a technical impossibility.
“But my favorite is when people come up here from Brooklyn,
’cause that’s the motherland.”
In the past three years, they have created more than 230 different
flavors, from the far-out Tandoori (fresh lime juice, coconut
milk, fresh ginger and tandoori spices) and Ancho Chile cheesecakes,
to the classical. Some of their best-sellers: Raspberry Lucille
(named after the busty, sudsy temptress from Cool Hand
Luke), which is flavored with black raspberry chambord;
Tiger Stripes, swirls of Kahlúa and caramel; and the PB&J,
a caramel cheesecake topped with a layer of peanut butter
and a layer of black raspberry preserves.
suggest it to people, and they’ll be like, I don’t know, I
don’t think I could eat that. But then they finally get it,
and the next day, we’ll hear them scratching on the windows,”
The Blood Orange Martini was made to complement Café Madison’s
house drink, and the Blackberry Margarita was created for
their neighbor El Mariachi. Even their friends get worked
into the creative process: The Chocolate Chip Fasciana is
an ode to local artist Chip Fasciana, and the Biscotti Mac
is named after musician Scotty Mac.
of our favorites was when that whole Spitzer thing broke out,”
Lynch says. “We did a cake called Spitzer’s Number Nine Big
Apple Tart. It was a boysenberry lemon cheesecake with apples.
We had people coming in from his office to get it.”
keep making up new cakes ’cause that’s the fun part of it.
The other day we made a peanut butter brownie, and that was
pretty awesome,” he says.
Lynch figures they have made about 10,000 cakes in the past
four years. Beaumont puts that number even higher. An impressive
output considering that they have done it by themselves, one
batch at a time, with only fresh ingredients, hand-cutting
and decorating each cake, each recipe safely stored only in
Last year, the duo bought a new home for their business up
the hill on Hamilton, in the building where Mezzo Marketplace
& Eatery used to be, and they plan to move in after a
few repairs, like a leaky roof, are completed. The goal is
to start simple, by adding a selection of soups and salads
to their current menu of cakes. “The same idea,” Beaumont
says, “really good, fresh comfort food.”
there will be room for at least one pinball machine, if not
two,” she adds.
So, what are their favorite cheesecake creations? Lynch says
that his is the Caramel Apple. Beaumont wavers between the
Spunky Monkey and Blueberry Waffle.
am allowed to, one day, smash her face into a blueberry cake
batter,” Lynch says. “She says that she will not be mad at
me. One day, I’ll do it.”
Chatham Sheepherding Co. has quietly developed a national
niche in cheesemaking
tasting cheese, I don’t usually ruminate on grass. And nothing
in the camembert would bring that to mind except for my recent
visit to its source: the Old Chatham Sheepherding Co., a picture-book
farm in Columbia County that’s home to a couple hundred sheep
and produces cheese sensational enough to enjoy a nationwide
wedge itself is beautiful: its whitewash-colored rind scored
with a crisscross of rack marks, its interior paste as soft
as a flan. During my tour of the farm I saw hundreds of squares
and wheels of camembert in various stages of production, but
it all begins out in the field where an untroubled herd luxuriates
in the grass.
A mixture of milk goes into the cheese. What’s not from the
sheep is BGH-free milk and cream from a neighbor’s cows, animals
raised in a similarly benevolent fashion. Is this what’s making
my mouth so happy, as I slice another thin, sticky slice from
the wedge and savor the buttery meltiness of it? This may
not have the complexity of the best French camemberts, but
it more than makes up for it with a focused intensity of flavor
that suggests a richness beyond butter.
Old Chatham Sheepherding Co. was a dream of Tom and Nancy
Clark, who transplanted from the Manhattan suburbs in 1994
in order to begin producing cheese from their herd of East
Friesian purebred and crossbred ewes. A year later they opened
what would become a very renowned restaurant, which ran under
the talented hand of Larry Forgione protégé Melissa Kelly.
She left in 1999 to open her own place, and the Clarks closed
the restaurant, a move still lamented by area gourmands. But,
as sales manager Shaleena Bridgham explains, “They weren’t
going to take a Relais & Châteaux-level restaurant and
put a second-best chef in here. And they were looking for
a less hands-on way of life. The restaurant ended on a high
note, and they have no regrets.”
Cheese was always a feature of the menu, and, as artisan cheese
continues its fine-dining comeback in this country, Old Chatham
Sheepherding’s brand is appearing on menus across the country—more
than 300 of them, in fact.
The camembert is always a favorite. Among its many prizes
are inclusion in a Wine Spectator magazine “100 Great
Cheeses” spread a few years ago and a Grand Champion award
in the 2001 United States Championship Cheese Contest.
Blue cheese has always had its place on the American table.
Unfortunately, for too long, that place has been in bad salad
dressing. I unwrap a wedge of Ewe’s Blue and marvel at the
contrasting colors of blue and white as its veins of bright
mold scurry across the surface. Good crackers sit nearby,
but I’m too impatient. I take a sliver off the knife and let
it rest on my tongue for a moment to let the pungent flavors
open up. Again, it’s a friendly cheese, its sharpness no more
offensive than a Don Rickles insult.
They used to make more cheeses back in the day, but a careful
sense of business priorities has led the Clarks to concentrate
their efforts on these two types and a line of sheep’s-milk
yogurt. The herd is smaller, but the processing and machinery
are more up-to-date. “When the economy tanked,” says Bridgham,
“we were glad we streamlined.”
It’s a very hands-on operation. Sheep are milked in a row
of stanchions much like any dairy operation. They obligingly
take their places alongside one another and toss a curious
glance in my direction. Milk is inspected, tested, and easily
discarded if there’s any doubt. Then the cheesemaking begins.
Camembert squares will be poured soon. The rennet-enhanced
milk is setting up, and only when it reaches the desired firmness
will cheesemaker Kyle Monahan ladle it into its forms. As
we wait, he describes the two varieties of blue cheese he
makes, both of which come from sheep’s milk only.
Blue is fully pasteurized and reaches a temperature of 145
degrees. Shaker Blue, which we introduced two years ago, is
made from unpasteurized milk, which is brought only to a temperature
of 130 degrees. That 15 degrees makes a lot of difference.”
Indeed it does. The Shaker Blue is my third sample, and it’s
noticeably creamier than the other. While they share the pungency
and gaminess you expect from the best blues, Shaker takes
a little more time to reveal itself, and surprises you with
a longer finish. Were I to mix it into a traditional greens
dressing, the culinary gods would certainly consign me to
a hereafter indistinguishable from an Olive Garden. But I’m
sure those same gods are smiling as I crumble the Shaker Blue
onto a salad of baby greens, with only a light application
of oil and vinegar besides. I join the cheese with a rare-grilled
sirloin for another classic combo of flavors.
There’s no question that eating cheese as good as this provokes
a pleasant sense of comfort. I’m guessing that producing such
cheese is good for the morale as well. The farm is not a much-visited
place, although you’re encouraged to stop by, look around,
and buy some cheese. Everyone I meet, including the soft-spoken
Tom Clark, is happy to strike up a conversation.
When the ladling begins, it looks like a deadly repetitious
job. But Monahan remains attentive and excited, recalling
this or that piece of history or cheesemaking lore. When he’s
finished, the camembert squares will be turned out onto racks,
and turned frequently while in storage. Each one, when finally
sliced open, will reveal yet another glimpse of culinary joy.
Farm and Food Directory
Italian Bakery, 672 New Loudon Road, Latham, 273-0142;
721 River St., Troy, 274-8277. Assorted breads, cookies, pastries.
Mt. Bakery, Inc., 367 Park St., Housatonic, Mass., (413)
274-3412. Breads, pizza crusts, cookies, toast crackers.
Bread, Stuyvestant Plaza, Albany, 438-3540. Variety of
Bread Alone, Route 28, Boiceville, 769-3328. Variety of
organic, wood-fired breads.
Factory, 520 Congress St., Troy, 268-1060. Cookies, cakes,
Bakery, 33 N. Jay St., Schenectady, 372-1875. Variety
of breads, cakes and baked goods.
Perrotta’s Bakery, 766 Pawling Ave., Troy, 283-4711. Variety
of baked goods, specialty cookies.
Bakery, 344 Delaware Ave., Albany, 463-4904.
Hill Bakehouse, 21 Saratoga Road, Gansevoort, 743-1660.
Variety of breads.
Bakery, 637 3rd Ave., Watervliet, 273-0142. Breads, cakes,
Italia, 226 Broadway, Schenectady, 355-1144. Italian baked
Brewery, 420 Stockbridge Road, Great Barrington, Mass.,
(413) 528-8282, barringtonbrewery.net. Variety of handcrafted
beers including Berkshire Blonde, Barrington Brown and seasonal
Station Winery, Goold Orchards,1297 Brookview Station
Road, Castleton, 732-7317, 1-88-TO-UNCORK, brookviewstationwinery.com.
Semi-sweet/semi-dry and dessert fruit wines, events and wine
Brewing Co., 417 River Street, 273-2337, brownsbrewing.com.
More than 25 different styles of ales ales and lagers brewed
on the premises and available in bottles.
Evans Brewing at the Albany Pump Station, 19 Quackenbush
Square, Albany, 447-9000, evansale.com. Featuring the award-winning
Kick Ass Brown, plus cherry brown ale, imperial stout, Bavarian-style
wheat beer, Belgian-style double with boysenberries and sour
Brothers, 184 Glen St., Glens Falls, 743-0354. Beer and
ale brewed on- and off-site includes IPA, Irish red ale, British
brown ale Scotch ale, oatmeal stout and more.
at St. Josephs Center, 495 Maple Lane, Valatie, 784-9481.
Farm, 333 Buttermilk Falls Road, Schaghticoke, 664-2510.
Mile Creek Farm, 40 Johnny Cake Hill Road, Westerloo,
966-5468. Vegetables, herbs, chicken, eggs, fruit, beef, hay,
Farm at Miller’s Crossing, 81 Roxbury Road, Hudson, 851-2331.
Vegetables, grass-fed beef.
Community Farm, 4872 State Route 9G, Germantown, 537-6139.
Hollow Farm, 402 Hand Hollow Road, East Chatham, 794-0176.
Vegetables, eggs, cut flowers, herbs.
Valley Farm, 327 County Route 21C, Ghent, 672-4465. Vegetables,
raw milk, cheese, yogurt, pork, beef, baked goods, sauerkraut.
Farm, 3842 State Route 2, Cropseyville, 279-9867. Vegetables.
Seed Gardens, Chatham, 392-0063. Vegetables, herbs, flowers,
sod, cover crops.
Farm, 1093 Township Road, Altamont, 861-5280. Wool (fleece
and rovings), lamb, artisan breads.
Nursery, 2336 County Route 21, Valatie, 758-7958. Vegetables,
herbs, eggs, winter greens.
View Farms, LLC., 966 Goode Road, Ballston Spa, 885-6693.
Scidmore Farm, Saratoga Springs, 584-7808. Vegetables,
herbs, edible flowers.
Land Farm, 153 Ketchum Road, Voorheesville, 339-5726.
Vegetables, herbs, melons.
Manor Farm, 69 Smith Road, Petersburgh, 658-9035. Vegetables,
herbs, organic yarns, natural dye, free-range eggs.
Oak Farm of Stuyvesant, 1921 Route 9, Stuyvesant, 799-2052.
Vegetables, herbs, fruit, dried teas.
Farm, LLC., 2501 Route 9H, Kinderhook, 758-8558. Vegetables.
Farms and Country Store, Inc., 109 Dusbach Road, Clifton
Park, 383-0690. Vegetables, herbs, cut flowers, free-range
Farm, 750 Wiltsie Bridge Road, Ancram, 329-7578. Vegetables,
berries, fruit, sod, triticale, hay.
Farm, 16 Summit St., Philmont, 672-5509. Vegetables.
Farm, 585 Meeting House Road, Valley Falls, 692-3188.
Road Farm, 270 Wing Road, Greenfield, 584-5466. Vegetables,
herbs, eggs, mushrooms, honey, bread.
Creamery, Kingston, (917) 287-1006. Multiple varieties
of ice cream.
Farm, Hoosick, 686-3249. Raw, organic chevre made with
Farm, Pine Plains, 398-5325. Goat yogurt and cheeses.
Ark Farm, Schoharie, 295-7662. Cage-, hormone- and antibiotic-free
Farms, Hoosick Falls, 732-7452. Cage-, hormone- and antibiotic-free
Ewe, Granville, dancingewe.com. Fresh ricotta, peccorino
Farmhouse, Norwich, (607) 334-5339. Organic cow’s milk.
Ridge, Elizaville, (845) 756-2381. Cage, hormone- antibiotic-free
Valley, Ghent, 672-7281. Organic and biodynamic cow’s
milk yogurts and cheeses.
Farm, Clarksville, 768-2451. Cow’s milk and cream (in
glass bottles, delivery available), rBGH-free.
Meadow, Warrensburg, 623-3372. Award-winning goat cheese
and new farmstead sheep, goat and cow mixed-milk cheeses.
Chatham Sheephearding Co., 794-7733. Old Chatham. Sheep’s
milk camembert and blue cheeses, yogurts and spreads.
Valley Dairy, Palatine Bridge, 993-3194. Various cheddar
cheeses, and cheese curds.
Farm, Ancramdale, 398-6455. Ice cream, yogurt drinks and
Creek Farm, Poughkeepsie, (845) 485-8423. Raw cow’s milk
cheeses such as ouray, toussaint and barat cheeses.
Farm, Gallupville, 872-9287. Cage- hormone- and antibiotic-free
Farmers Market, Orsini Park, Altamont Train Station, Main
Street and Maple Avenue, Altamont. Saturdays, 9 AM-1 PM.
Spa Farmers Market, Wiswall Park, Ballston Spa. Thursdays,
3-6 PM; Saturdays, 9 AM-noon.
Area Farmers Market, Berkshire Mall, Old State Road and
Route 8, Lanesborough, Mass. Wednesdays and Saturdays, 8 AM-2
Farmers Market, Cambridge Freight Yard, Cambridge. Sundays,
10 AM-2 PM.
District Farmers Market, Broadway (Route 32) and Route
378, Menands. Saturdays, 8 AM-1 PM; Sundays noon to 4 PM.
Avenue Farmers Market, 339 Central Ave. (The Linda/WAMC
parking lot), Albany. Saturdays, 9 AM-1 PM.
Park/Saratoga Farmers Market, St. George’s Church, Route
146 at Maxwell Drive, Clifton Park. Thursdays, 2-5 PM.
Farmers Market, parking lot next to Smith’s Restaurant,
Cohoes. Fridays, 4-7 PM.
Landing Farmers Market, Coeymans Landing Park, Coeymans.
Thursdays, 4-7 PM.
Crossings Farmers Market, 580 Albany Shaker Road, Colonie.
Saturdays, 9 AM-1 PM.
Area Neighborhood Farmers Market, St. James Church, 391
Delaware Ave., Albany. Tuesdays, 4-7 PM.
Farmers Market, First United Methodist Church, 428 Kenwood
Ave., Delmar. Tuesdays, 2:30-6 PM.
Saturday Farmers Market, Bethlehem Central Middle School,
322 Kenwood Ave., Delmar. Saturdays, 9 AM-1 PM.
Albany Farmers Market, Tricentennial Park, Broadway, Albany.
Thursdays, 11 AM-2 PM.
State Plaza Farmers Market, North end of ESP opposite
the Capitol, Albany. Wednesdays and Fridays, 10 AM-2 PM.
Edward Farmers Market, Broadway Bowl parking lot, Route
4, Fort Edward. Fridays, 10 AM-1 PM.
Barrington Farmers Market, Railroad Station, Taconic Avenue
and Castle Street, Great Barrington, Mass. Saturdays, 9 AM-1
Granville Farmers Market, Middle Granville Road, Granville.
Mondays, 2-5 PM.
Baltimore Farmers Market, Wyche Park, New Baltimore Road,
New Baltimore. Saturdays, 9 AM-1 PM.
Adams Farmers Market, St. Anthony’s parking lot, across
from MASS MoCA, North Adams, Mass. Saturdays, 8 AM-1 PM.
Farmers Market, Historic Round Barn, Route 30 (five miles
north of Arkville), Halcottsville. Saturdays, 9 AM-2 PM.
Farmers Market, Elks Lodge, 23 Cronin Road, Queensbury.
Mondays, 3-6 PM.
County Farmers Market, Twin Town Little League Park, Williams
Road, North Greenbush. Thursdays, 2:30-5:30 PM.
Farmers Market, Salem Village Park, Salem. Saturdays,
10 AM-1 PM.
Farmers Market, High Rock Park, High Rock Avenue, Saratoga
Springs. Saturdays, 9 AM-1 PM; Wednesdays, 3-6 PM.
Farmers Market, in front of City Hall, Jay Street, Schenectady.
Thursdays, 9 AM-2 PM.
Greenmarket, around City Hall, Jay Street, Schenectady.
Sundays, 10 AM-2 PM.
Little Italy Farmers Market, Hill Street (between Washington
and Liberty streets), Troy. Wednesdays, 3-6 PM.
Neighborhood Farmers Market, Monument Square, Troy. Wednesdays,
10 AM-2 PM.
Waterfront Farmers Market, Riverfront Park, River Street,
Troy. Saturdays, 9 AM-1 PM.
Union Street Farmers Market, Woodlawn Avenue parking lot,
Schenectady. Saturdays, 9 AM-1 PM.
Riverfront Farmers Market, River Street, Warrensburgh.
Fridays, 3-6 PM.
Farmers Market, Waterford Visitors Center, One Tugboat
Alley, Waterford. Sundays, 9 AM-2 PM.
Farmers Market, 13th Street and 2nd Avenue, Watervliet.
Tuesdays, 2-5 PM.
Co-Op Market, 42 Bridge St., Great Barrington, Mass.,
(413) 528-9697, berkshirecoop.org. Member-owned natural-foods
store whose mission is to cultivate a sustainable local economy
and build community.
Market and Natural Foods Co-Op, 26 County Route 353, Rensselaerville,
Weight Food Co-Op, 484 Central Avenue, Albany, 482-2667,
hwfc.com. A member-owned and -operated consumer cooperative
committed to providing the community with affordable, high-quality
natural foods and products. Local and organic produce, cheeses,
locally raised meats, bulk foods, natural and organic groceries,
fair-trade coffee, specialty foods, herbs and spices, more.
Community Food Cooperative, Inc., 77-81 Congress St.,
Troy, 424-1131, troyfoodcoop.com. Committed to providing fresh
Farm, 46 Stanton Hill Road, Salem, 854-9805. Roasting
Farm, 220 W. River Road, Schulyerville, 695-3058. Pasture-raised
sheep and poultry.
Farms, 144 Beebe Road, Berne, 872-2602, gordon-farms.com.
Grass-fed beef, all cuts.
Angus Acres, 125 Bartel Road, Ghent, 392-3620, grazinangusacres.com.
Grass-fed, antibiotic- and hormone-free Black Angus beef.
Crest Farm, 831 Grooms Road, Rexford, 371-5069. Various
cuts of beef and pork.
Hill Farm, 110 Ashdown Road, Ballston Lake, 399-4097.
Hormone-free, grain-fed beef from polled Hereford cattle.
Duck Deer, 14 Whites Beach Road, Ballston Lake, 399-4516.
Farm-raised, antibiotic- and hormone-free venison and rabbit.
Tree Farm, 138 Karker Road, Carlisle, 234-7422, sweettreefarmny.com.
Various cuts of grass fed beef, pork and chicken.
Farms, 3820 Fowlerville Road, Avon, (585) 690-0784. Certified
organic pork and beef, all cuts.
& Farm Markets
Orchards, 6654 Dunnsville Rd., Altamont, 861-6515, altamont
orchards.com. Apples, cider, cider donuts, pies and specialty
items; pick-your-own on weekends.
Orchards, 141 Sugar Hill Road, Rexford, 371-2042, bowman
orchards.com. Apples, berries, pumpkins, peaches, pears, sweet
corn, soups, syrups, fruit butters, donuts.
Farm, 2479 Western Ave., Guilderland, 869-8019, gadefarm.com.
Various seasonal vegetables and fruits, baked goods, dairy,
jams and jellies, salsas, soups and syrups.
Harvest Farms, 3074 Route 9, Valatie, 578-7683, goldenharvest
farms.com. Open-air fresh farm market, pick-your-own apples
Orchards, 1297 Brookview Station Road, Castleton, 732-7317,
goold.com. Pick-your-own apples and berries, produce, cider
and cider donuts, fresh-baked and frozen pies, winery.
Ladder Farms, 342 Altamont Road, Altamont, 765-2956, indian
ladderfarms.com. Apples, pumpkins, berries, cider and cider
donuts, bakery, café, family activities, call (866) 640-PICK
for pick-your-own details.
Orchards, 325 Goode St., Burnt Hills, 399-5174, knight
orchars.com. Apples, pears, peaches, plums, vegetables, cider,
pies, syrup, honey.
Barn, 2385 Brookview Road, Castleton, 477-6250. Local
produce, pick-your-own apples.
Ridge Farm, 29 Bevis Road, Schaghticoke, 664-1515, libertyridge
farmny.com. Farm market, pumpkins, pick-your-own berries,
café, family activities.
Country Store, Orchard: 267 Sugar Hill Road, Rexford,
371-5785; Store: 1537 Route 9, Clifton Park, 371-3100. Apples,
pears, plums, sweet corn, baked goods, cider, farm-raised
hormone- and antibiotic-free beef and pork, pick-your-own
Orchards, 5 Sunset Ave., Kinderhook, 758-7224, samascott.com.
Wide variety of pick-your-own produce, full farm market with
apples, cider, jams and produce.
Valley Farms, Carrot Barn, Route 30, Schoharie, scoharievalley
farms.com. Fresh-picked seasonal vegetables, non-seasonal
fruits and vegetables, greenhouse, pumpkins, pies and fixings.
Farms Cider Hill & Bake Shop, 4301 Albany St., Albany,
456-6823. Apples, pumpkins, produce, cider, cider donuts,
Horse Farms, Route 9W, Coxsackie, 943-9324. Seasonal cut
flowers and vegetables.
Farm, 1280 State Route 203, Chatham, 392-9535. Seasonal
produce and herbs.
Mushroom Co., 64 Green Point Road, Catskill, 943-3089.
Untreated crimini, shiitake and button mushrooms.
Garden, 3712 Consaul Road, Schenectady, 346-1996. Seasonal
fruits and vegetables, pick-your-own berry patches.
Farm, 3411 US Highway 209, (845) 687-0051. Stone Ridge.
Non-GMO sweet corn.
Farm Market, 681 Albany Shaker Road, Albany, 869-5653.
Seasonal produce, pick-your-own tomatoes.
Farm, 497 McKinley Road, Palantine Bridge, 673-8822. Garlic.
Creek Farm, Fox Creek Farm Road, Schoharie, 873-2375.
Farm, 240 Wade Road, Latham, 785-4210. Various seasonal
Berry Farm, 653 Swaggertown Road, Scotia, 399-3549. Vegetables,
berries and melons.
Farm, 65 Everett Road, Albany, 482-5406. Greenhouse products,
sweet corn and vegetables.
Farm Market, 204 Lishakill Road, Colonie, 464-0889. Seasonal
produce, pikc-your-own vegetables and berries.
Farm, Freeborn Lane, Tivoli, (845) 757-3276. Various seasonal
Farms, Route 9, Latham, 785-0217. Seasonal vegetables,
Family’s Harvest, 245 New Scotland Road, Slingerlands,
768-2344. Retail outlet for Stanton’s Feura Farms seasonal
Dragon Farms, 4683 Route 9, Corinth, 893-0726. Organic
vegetables, tomatoes and pumpkins.
Farm, 3535 E. Lydius St., Schenectady, 356-9188. Seasonal
Hollow Farm, 177 Gilchrist Road, Argyle, 638-6125. Organic
Farm, 4 Merwin Road, Valatie, 392-2920. Potatoes.
Farm, 187 Plains Road, New Paltz, 256-1592. Seasonal Produce.
Maple Farm, 490 Persse Road, Fonda, 853-4022. Maple syrup
Daughter, Albany. Gourmet, hand-made truffles, brownies,
Farm Kitchen, 504 County Route 46, Stuyvesant Falls, 799-3414.
Variety of jams and chutneys.
Specialty Foods, 47 Phila St., Saratoga Springs, 583-2755.
Variety of sweetened and unsweetened relishes and apple butters.
Bearsville, 239-6593. Fresh basil pesto.
Bear, Waterford. Hot Sauce.
Visco, 819 Kings Road, Rotterdam, (888) 607-2823. Variety
of pasta sauces.
Valley Milling, 6679 Main St., Westport, 962-4711. Wide
variety of organic flours.
Machismo, 293 Hamilton St., Albany, 427-7019. A repertory
of 200-plus varities of cheesecake, with a half-dozen or so
available in the store at any given time (whole or by the
slice). Special orders.
Harvest, Cobleskill. Bruschettas and fine jams.
Desserts, Inc., 30 Sunset Ave., Kinderhook, 758-8820.
Dutch tarts, fruit and chocolate.
Farm, 4590 State Route 414, Burdett, (607) 546-8479. Organic,
Kosher grape juice
Valley Farms, 327 County Route 21C, Ghent, 672-4465. Lacto-fermented,
biodynamic and organic vegetables and krauts.
Valley Homestead, 120 Sheldon Lane, Craryville, 851-7336.
Vinegars, condiments and dressings.
Assets, Troy. Organic, Fair-Trade coffee beans.
Spear, 1309 Rugby Road, Schenectady, 370-4989. Raw and
Chocolates, 1534 Route 212, Saugerties, (845) 246-7337.
Fairly traded and organic chocolates and chocolate bars.
Organic Farm Assoc., 194 Coleman Station Road, Millerton,
789-3252. Organic potting soils and compost.
Sydney’s, Feura Bush, 768-8113. Indian chutney.
469 Blue Factory Road, Averill Park, 283-4896. Distilled
Butters Organic Nectar, Woodstock. Organic, raw olive
oil and agave nectar.
Daily Nuts, 340 Delaware Ave., Delmar, 368-7507. Specialty
Nectars, Woodstock, (845) 246-0506. Multiple varieties
of raw, vegan gelato, Italian ice, and sorbettos.
Run Honey, 484 Ravine Road, Berne, 786-3691. Seasonal
Honey Farm, 237 Shellstone Road, Amsterdam, 843-1619.
Peanut Butter Co., Saratoga Springs, (888) 967-3268. Organic
peanut butter blends.
Salsa Company, 398 Broadway, Saratoga Springs, 580-0792.
Variety of Salsas.
Water, 11 Geyser Road, Saratoga Springs, 584-6363. Spring-sourced
sparkling and non-sparkling bottled waters.
Valley Farms, Route 30, Schoharie, 295-7139. Straw, Mums,
potted bulbs, occasional vegetables.
52 Pioneer St., Cooperstown, (607) 547-7272. Various chutneys,
salts and spices.
Flowers, Cortland. Granolas
Farms, 2424 State Route 203, Kinderhook, 392-8300. Various
organic nuts, nut butters, dried fruits, granolas, and trail
Creations, 1522 Sunset Road, Castleton, 479-5112. Seitan
blocks and slices, vegan baked goods.
Ja Shan, 4 Sand Station Road, Middletown, (845) 343-1505.