Aroma Thyme's Farm Partners
Get ready for some farm-fresh excitement! We're all about supporting our local community, and the Hudson Valley is bursting with sustainable family farms. From our menu staples to seasonal surprises, we've compiled a list of some of the amazing farms we source from. Let's celebrate the hardworking families who bring us the best of the land, and taste the difference of truly locally-sourced food. #SupportLocal #SustainableFarms #FarmFresh
Fruits and Vegetables
Altobelli Farms
Altobelli is a third generation farm in Columbia County. John Altobelli has been farming on his land for over 30 years. They grow delicious sweet corn, eggplant, summer squash, okra, and tomatoes on their sandy loamy soil. They feel that they specialize in corn and tomatoes. All varieties are non-GMO. They practice minimum tillage, drip irrigation, and cover cropping.
Altobelli is a third generation farm in Columbia County. John Altobelli has been farming on his land for over 30 years. They grow delicious sweet corn, eggplant, summer squash, okra, and tomatoes on their sandy loamy soil. They feel that they specialize in corn and tomatoes. All varieties are non-GMO. They practice minimum tillage, drip irrigation, and cover cropping.
Barthels Farm Market
Barthel's is a family farm that has changed over 60 years from a several hundred sweet corn operation to a small concentrated mixed vegetable operation. They practice Integrated Pest Management (IPM), erosion prevention, drip irrigation, and use cover crops, greenhouses, and heirloom non-GMO seeds. Barthel's is Good Agricultural Practices (GAP) certified and they are always trying new varieties and innovative growing techniques to reduce inputs.
Some of the more popular items we buy from them are Tomatoes, eggplant, apples, potatoes, squash, Winter squash, etc....
Barthel's is a family farm that has changed over 60 years from a several hundred sweet corn operation to a small concentrated mixed vegetable operation. They practice Integrated Pest Management (IPM), erosion prevention, drip irrigation, and use cover crops, greenhouses, and heirloom non-GMO seeds. Barthel's is Good Agricultural Practices (GAP) certified and they are always trying new varieties and innovative growing techniques to reduce inputs.
Some of the more popular items we buy from them are Tomatoes, eggplant, apples, potatoes, squash, Winter squash, etc....
Dusty Lane Farms
OUR FARM'S MISSION:TO PROVIDE THE VEGETABLE PROCESSING INDUSTRY WITH THE HIGHEST QUALITY FIELD GROWN VEGETABLES AND SUPERIOR CUSTOMER SERVICE, WHILE MAINTAINING A SUSTAINABLE AND ENJOYABLE WORK ENVIRONMENT FOR OUR EMPLOYEES AND OUR GROWING FAMILY. OUR VISION: IS TO BECOME THE PREMIER SUPPLIER OF VEGETABLES TO OUR INDUSTRY PARTNERS.
Dusty Lane Farms LLC and owner Michael N. Brooks are into their 8th generation of success since 1773. Founded in 2006, as a partnership between Michael and his parents, William & Diane Brooks, Dusty Lane Farms LLC is a diverse 1400 acre irrigated grain and vegetable farm located in Elmer, New Jersey growing white potatoes, processing spinach, baby leaf spinach, sweet corn, field corn, wheat, peppers and soybeans. Of the 1400 acres, 1000 acres is preserved. Dusty Lane Farms has become a vertically integrated farm and increased the quality of our crops by starting our own vegetable transplant greenhouse encompassing 27,000 square feet, allowing us to control the growing process of our peppers from seed to harvest. Dusty Lane Farms is also certified by the USDA for meeting Produce GAP's Harmonized Food Safety Standard for our potato harvest.
We buy their frozen corn cornels.
OUR FARM'S MISSION:TO PROVIDE THE VEGETABLE PROCESSING INDUSTRY WITH THE HIGHEST QUALITY FIELD GROWN VEGETABLES AND SUPERIOR CUSTOMER SERVICE, WHILE MAINTAINING A SUSTAINABLE AND ENJOYABLE WORK ENVIRONMENT FOR OUR EMPLOYEES AND OUR GROWING FAMILY. OUR VISION: IS TO BECOME THE PREMIER SUPPLIER OF VEGETABLES TO OUR INDUSTRY PARTNERS.
Dusty Lane Farms LLC and owner Michael N. Brooks are into their 8th generation of success since 1773. Founded in 2006, as a partnership between Michael and his parents, William & Diane Brooks, Dusty Lane Farms LLC is a diverse 1400 acre irrigated grain and vegetable farm located in Elmer, New Jersey growing white potatoes, processing spinach, baby leaf spinach, sweet corn, field corn, wheat, peppers and soybeans. Of the 1400 acres, 1000 acres is preserved. Dusty Lane Farms has become a vertically integrated farm and increased the quality of our crops by starting our own vegetable transplant greenhouse encompassing 27,000 square feet, allowing us to control the growing process of our peppers from seed to harvest. Dusty Lane Farms is also certified by the USDA for meeting Produce GAP's Harmonized Food Safety Standard for our potato harvest.
We buy their frozen corn cornels.
Joe Czajkowski Farm
This farm was founded by Joe’s grandfather, John Czajkowski and carried on by Joe’s parents John and Angie Czajkowski.Originally the farm grew tobacco, potatoes and cucumbers. Since then changes have been made. Both brothers Wally and Joe Czajkowski have created their own farms. Joe specializes in organic and conventional fruit and vegetables servicing schools, universities, farms and grocers.
We buy butternut squash from them.
This farm was founded by Joe’s grandfather, John Czajkowski and carried on by Joe’s parents John and Angie Czajkowski.Originally the farm grew tobacco, potatoes and cucumbers. Since then changes have been made. Both brothers Wally and Joe Czajkowski have created their own farms. Joe specializes in organic and conventional fruit and vegetables servicing schools, universities, farms and grocers.
We buy butternut squash from them.
Daegle Farm
Dagele is a 108 year-old family farm located in the Black Dirt region in Orange County, NY. Brothers Frank, Robert and Randy Dagele currently run the 500 acre diversified vegetable farm.
We buy Yellow & Red Onions from them.
Dagele is a 108 year-old family farm located in the Black Dirt region in Orange County, NY. Brothers Frank, Robert and Randy Dagele currently run the 500 acre diversified vegetable farm.
We buy Yellow & Red Onions from them.
MX Morning Star Farms
MX Morningstar Farm grows a diverse array of vegetable crops on 62 acres of Blasdell channery loam in the heart of Copake, NY. The farm uses sustainable practices designed to maintain and build the health of our land long in the future. MX Morningstar Farm uses cover crops, also know as green manures, to build soil fertility. Crop rotation is used to minimize pest and disease pressure, rest fields periodically, maintain a good program of weed reduction, and build organic matter. Through farmers' markets, restaurant, and wholesale customers, MX Morningstar serves communities of Eastern New York, Western Connecticut, and the Berkshires. The farm works in a holistic and balanced way to improve flavor and productivity of the food grown, and to benefit the local community and society as a whole.
MX Morningstar Farm grows a diverse array of vegetable crops on 62 acres of Blasdell channery loam in the heart of Copake, NY. The farm uses sustainable practices designed to maintain and build the health of our land long in the future. MX Morningstar Farm uses cover crops, also know as green manures, to build soil fertility. Crop rotation is used to minimize pest and disease pressure, rest fields periodically, maintain a good program of weed reduction, and build organic matter. Through farmers' markets, restaurant, and wholesale customers, MX Morningstar serves communities of Eastern New York, Western Connecticut, and the Berkshires. The farm works in a holistic and balanced way to improve flavor and productivity of the food grown, and to benefit the local community and society as a whole.
Bulich Farms
Bulich Mushroom Farm has been in operation for 69 years, and Mike and Joe have been farming their entire lives. They are one of the last remaining large mushroom farms in New York State. They bring in compost/manure for their growing medium, which is spread on beds in their dark, temperature-controlled mushroom houses. The beds are given a 140-degree pressurized steam bath in order to moisten the organic matter. Once cooled, the beds are seeded with mushroom spores and topped with meat poss a few weeks later. Each planting yields 4 harvests. They plant many successions of each variety (Portobello, crimini, shitake, white button, oyster, etc.), so they always have a constant supply - most mushrooms take typically 3-5 weeks to develop. They do not use any chemical fertilizers or pesticides.
Crimini Mushrooms, Shiitake Mushrooms, Portobello Mushrooms & Oyster Mushrooms.
Bulich Mushroom Farm has been in operation for 69 years, and Mike and Joe have been farming their entire lives. They are one of the last remaining large mushroom farms in New York State. They bring in compost/manure for their growing medium, which is spread on beds in their dark, temperature-controlled mushroom houses. The beds are given a 140-degree pressurized steam bath in order to moisten the organic matter. Once cooled, the beds are seeded with mushroom spores and topped with meat poss a few weeks later. Each planting yields 4 harvests. They plant many successions of each variety (Portobello, crimini, shitake, white button, oyster, etc.), so they always have a constant supply - most mushrooms take typically 3-5 weeks to develop. They do not use any chemical fertilizers or pesticides.
Crimini Mushrooms, Shiitake Mushrooms, Portobello Mushrooms & Oyster Mushrooms.
Migliorelli Farm
Migliorelli Farm is a family-run fruit and vegetable farm located in Northern Dutchess County in the Hudson Valley Region of New York. Originating in the Bronx in 1933 when Angelo Migliorelli first brought the broccoli raab seeds when he immigrated to New York from the Lazio region of Italy. Migliorelli and his son, Rocco peddled their vegetables by horse and cart up and down the Bronx, sun up to sun down. Eventually Co-Op City was to be built therefore pushing the last of the farmers out of the Bronx. Farming was Rocco’s passion so he brought his family to the Hudson Valley. Now in its 3rd generation, Migliorelli Farm is growing over 130 different varieties of fruits and vegetables, including the same strain of broccoli raab. In 1998, Ken Migliorelli sold all developing rights of his farm to be protected through a Scenic Hudson conservation easement to remain farmland forever and provide scenic beauty and wholesome food to our local community and the greenmarkets of NYC.
Cooking Greens, Salad Greens, Root Vegetables, Legumes, Squashes, Corn, Tomatoes, Garlic, Onions, Melons, Apples, Pears, Peaches, Nectarines, Plums and Apricots…the list goes on. All picked fresh and brought straight to the marketplace each day. “We grow it, we pick it and we sell it and it doesn't get any better than that.” Migliorelli Farm provides fresh fruit and produce to over 30 fresh markets a week both locally and in NYC. The local Migliorelli Farm Stands are open daily 9-6 at Rt. 199 and River Road, Rhinebeck (the bridge approach) and Rt. 9 in Red Hook across from Rhinebeck Savings Bank. Stop by and see "What’s In Season".
Migliorelli Farm is a family-run fruit and vegetable farm located in Northern Dutchess County in the Hudson Valley Region of New York. Originating in the Bronx in 1933 when Angelo Migliorelli first brought the broccoli raab seeds when he immigrated to New York from the Lazio region of Italy. Migliorelli and his son, Rocco peddled their vegetables by horse and cart up and down the Bronx, sun up to sun down. Eventually Co-Op City was to be built therefore pushing the last of the farmers out of the Bronx. Farming was Rocco’s passion so he brought his family to the Hudson Valley. Now in its 3rd generation, Migliorelli Farm is growing over 130 different varieties of fruits and vegetables, including the same strain of broccoli raab. In 1998, Ken Migliorelli sold all developing rights of his farm to be protected through a Scenic Hudson conservation easement to remain farmland forever and provide scenic beauty and wholesome food to our local community and the greenmarkets of NYC.
Cooking Greens, Salad Greens, Root Vegetables, Legumes, Squashes, Corn, Tomatoes, Garlic, Onions, Melons, Apples, Pears, Peaches, Nectarines, Plums and Apricots…the list goes on. All picked fresh and brought straight to the marketplace each day. “We grow it, we pick it and we sell it and it doesn't get any better than that.” Migliorelli Farm provides fresh fruit and produce to over 30 fresh markets a week both locally and in NYC. The local Migliorelli Farm Stands are open daily 9-6 at Rt. 199 and River Road, Rhinebeck (the bridge approach) and Rt. 9 in Red Hook across from Rhinebeck Savings Bank. Stop by and see "What’s In Season".
Hepworth Farm
Organic vegetables
Hepworth Farm is a 7th generation, family owned, certified organic farm. Established in 1818, it is located in Milton, NY on the banks of the Hudson River. The farm is owned and operated by Amy Hepworth, Gail Hepworth, and Gerry Greco. They began the process of "dechemicalization" and a transition to a whole-systems approach after Amy's graduation from the agricultural school at Cornell. They grow over 400 varieties of vegetables and specialize in heirloom tomatoes, eggplant, peppers, cucumbers, zucchini, and greens. They are always looking to innovate and keep up with improvements on their farm.
"We are extremely passionate about our farming standards and practice a whole-alive-systems approach. We deeply care and are devoted to our workers, land and energy conservation, and delivering healthy and delicious food to our customers." ~ Amy Hepworth
Organic vegetables
Hepworth Farm is a 7th generation, family owned, certified organic farm. Established in 1818, it is located in Milton, NY on the banks of the Hudson River. The farm is owned and operated by Amy Hepworth, Gail Hepworth, and Gerry Greco. They began the process of "dechemicalization" and a transition to a whole-systems approach after Amy's graduation from the agricultural school at Cornell. They grow over 400 varieties of vegetables and specialize in heirloom tomatoes, eggplant, peppers, cucumbers, zucchini, and greens. They are always looking to innovate and keep up with improvements on their farm.
"We are extremely passionate about our farming standards and practice a whole-alive-systems approach. We deeply care and are devoted to our workers, land and energy conservation, and delivering healthy and delicious food to our customers." ~ Amy Hepworth
Poughkeepsie Farm Project
Our urban farm is deeply connected to the land, the community, and the history of this region. A group of committed community members founded PFP in 1999 and we have grown that community for the last 16 years. Our farm the heart of our organization, and the home of our land-based learning programs that serve youth and educators in our region, and train the next generation of farmers.
For nearly 100 years, Vassar College has farmed the land that is now home to Poughkeepsie Farm Project. In the early 1900s, Vassar acquired this land and relocated their farm here from its previous location. In those days, the farm had a dairy, poultry operation, greenhouses, stables, storage barns and farm houses. It provided milk, cream, and vegetables for the college, and grain and fodder for the cattle and poultry. Many of those old buildings are still in use today, including the old creamery, which now houses PFP's office and the chicken coop, where our greenhouse currently stands;
PFP is surrounded by Vassar College's 500 acre Ecological Preserve. This diverse habitat boasts streams, forests, open fields, wetlands, ponds, and forests, and is home to a variety of wildlife. The farm benefits from this biodiversity through beneficial insects, pollinators, and predatory birds, such as red-tailed hawks, which help keep down the pest population and add to the farm's beauty.
Kale, summer basil & other misc vegetables
Our urban farm is deeply connected to the land, the community, and the history of this region. A group of committed community members founded PFP in 1999 and we have grown that community for the last 16 years. Our farm the heart of our organization, and the home of our land-based learning programs that serve youth and educators in our region, and train the next generation of farmers.
For nearly 100 years, Vassar College has farmed the land that is now home to Poughkeepsie Farm Project. In the early 1900s, Vassar acquired this land and relocated their farm here from its previous location. In those days, the farm had a dairy, poultry operation, greenhouses, stables, storage barns and farm houses. It provided milk, cream, and vegetables for the college, and grain and fodder for the cattle and poultry. Many of those old buildings are still in use today, including the old creamery, which now houses PFP's office and the chicken coop, where our greenhouse currently stands;
PFP is surrounded by Vassar College's 500 acre Ecological Preserve. This diverse habitat boasts streams, forests, open fields, wetlands, ponds, and forests, and is home to a variety of wildlife. The farm benefits from this biodiversity through beneficial insects, pollinators, and predatory birds, such as red-tailed hawks, which help keep down the pest population and add to the farm's beauty.
Kale, summer basil & other misc vegetables
Hermance Farm
Heermance Farm established in 1730 is a continuously operating agricultural farm located in beautiful and bucolic Tivoli, New York (minutes from Rhinebeck). In addition to their wholesome vegetables and exotic micro-greens, Their four state-of-the-art greenhouses produce heirloom tomatoes year round. Their chef-praised organic eggs have been touted by New York Magazine.
Heermance Farm established in 1730 is a continuously operating agricultural farm located in beautiful and bucolic Tivoli, New York (minutes from Rhinebeck). In addition to their wholesome vegetables and exotic micro-greens, Their four state-of-the-art greenhouses produce heirloom tomatoes year round. Their chef-praised organic eggs have been touted by New York Magazine.
Accorn Hill Farm
Acorn Hill Farm is a goat dairy and creamery located in Walker Valley, NY. While they are not certified organic, they have taken the NOFA-NY Farmer's Pledge. Their regular feed is non-GMO and consists of tree leaves, weeds, golden rod, yellow dock, and non-treated hay. Their supplemental feed is certified organic and non-GMO. They sell their manure.
The rennet used to make the cheese is vegetarian and acceptable for some who are kosher. All approximately 40 goats come from within the herd. The breed is Nubian; their milk is high in butterfat. They milk the goats all year round, so they never freeze it and they milk twice a day.
Acorn Hill Farm is a goat dairy and creamery located in Walker Valley, NY. While they are not certified organic, they have taken the NOFA-NY Farmer's Pledge. Their regular feed is non-GMO and consists of tree leaves, weeds, golden rod, yellow dock, and non-treated hay. Their supplemental feed is certified organic and non-GMO. They sell their manure.
The rennet used to make the cheese is vegetarian and acceptable for some who are kosher. All approximately 40 goats come from within the herd. The breed is Nubian; their milk is high in butterfat. They milk the goats all year round, so they never freeze it and they milk twice a day.
Minard Farms
The Minard family legacy of apple growing began in the early 1900s in Clintondale NY. Through four generations and over 100 years, the Minard family reputation as the premier apple growers in the Hudson Valley has continued to flourish. In 2015 Doug Minard and his wife Diane expanded the business to include Minard's Family Farm Agritourism & Agritainment. They now run the farm with their children Jason and Renee, their grandchildren, and their dedicated staff. As of 2016, Jason Minard has assumed control of the Agritourism operation.
The Minards are known as one of the highest quality fruit growers in New York State. Recently, after years of research and studying the industry Doug Minard and Jason D. Minard decided to expand the farming operations and form MINARD FAMILY FARMS, LLC, an agritourism operation. Jason will manage the agritourism operation after years of study and working along side his father.
Jason’s goal is to continue his father’s legacy and create an Agritourism operation like no other. Doug graduated from Cornell University in 1977 with a degree in pomology, the study of apples. Jason graduated from Cornell’s Warren School of Business in 2002 with a specialization in applied economics and business management. Jason, also a lawyer, is eager to use both his knowledge of marketing and growing apples to deliver a first class operation so people of all ages can spend an enjoyable and educational day on our farm and leave with fond family memories and a new found respect for farming.
The Minard family legacy of apple growing began in the early 1900s in Clintondale NY. Through four generations and over 100 years, the Minard family reputation as the premier apple growers in the Hudson Valley has continued to flourish. In 2015 Doug Minard and his wife Diane expanded the business to include Minard's Family Farm Agritourism & Agritainment. They now run the farm with their children Jason and Renee, their grandchildren, and their dedicated staff. As of 2016, Jason Minard has assumed control of the Agritourism operation.
The Minards are known as one of the highest quality fruit growers in New York State. Recently, after years of research and studying the industry Doug Minard and Jason D. Minard decided to expand the farming operations and form MINARD FAMILY FARMS, LLC, an agritourism operation. Jason will manage the agritourism operation after years of study and working along side his father.
Jason’s goal is to continue his father’s legacy and create an Agritourism operation like no other. Doug graduated from Cornell University in 1977 with a degree in pomology, the study of apples. Jason graduated from Cornell’s Warren School of Business in 2002 with a specialization in applied economics and business management. Jason, also a lawyer, is eager to use both his knowledge of marketing and growing apples to deliver a first class operation so people of all ages can spend an enjoyable and educational day on our farm and leave with fond family memories and a new found respect for farming.
Mead Orchards
Mead Orchards is a picturesque, 185-acre fruit orchard and vegetable farm, located in the Mid-Hudson River Valley in northern Duchess County, New York, about 4 miles east of the Hudson River. We're about 100 miles north of Manhattan, and 50 miles south of Albany.
When G. Gordon Mead purchased the farm in 1916, it was a 100-acre "general" farm, with a small dairy, chickens, hogs, and a variety of grain and fruit crops. He shipped apples in barrels to New York City down the Hudson River by boat. The farm was known as "White Clay Creek Orchards" (White Clay Creek runs through our property) until the late 1980's, when the name was changed to Mead Orchards.
When Gordon's son, Sid, took over the farm in 1959, he specialized in wholesale apple crops, planting many new and old varieties.
Sid's son, Chuck, worked with his father for more than 20 years, and began managing the farm in the 80's, gradually adding new varieties of apples, and expanding the kinds of fruit crops. He added pears, peaches, plums, apricots and nectarines. In the 90's, he began shifting the focus toward the retail market, adding pumpkins, sweet corn, squash, tomatoes, peppers, greens, some herbs, berries, cherries and more. Now he and his helpers take up to 40 different fresh items to farmers' markets locally, and in communities closer to New York City. He's also expanding pick-your-own here on the farm.
The men of these three generations each attended Cornell College of Agriculture, and continued to study safe, effective, innovative methods of raising these crops.
In 2001, we sold the development rights from the farm so that housing tracts may never be built here (plus, we like farming!). At that time, we bought an adjacent 85 acres, and have continued to plant fruits and vegetables there.
We buy their apples.
Mead Orchards is a picturesque, 185-acre fruit orchard and vegetable farm, located in the Mid-Hudson River Valley in northern Duchess County, New York, about 4 miles east of the Hudson River. We're about 100 miles north of Manhattan, and 50 miles south of Albany.
When G. Gordon Mead purchased the farm in 1916, it was a 100-acre "general" farm, with a small dairy, chickens, hogs, and a variety of grain and fruit crops. He shipped apples in barrels to New York City down the Hudson River by boat. The farm was known as "White Clay Creek Orchards" (White Clay Creek runs through our property) until the late 1980's, when the name was changed to Mead Orchards.
When Gordon's son, Sid, took over the farm in 1959, he specialized in wholesale apple crops, planting many new and old varieties.
Sid's son, Chuck, worked with his father for more than 20 years, and began managing the farm in the 80's, gradually adding new varieties of apples, and expanding the kinds of fruit crops. He added pears, peaches, plums, apricots and nectarines. In the 90's, he began shifting the focus toward the retail market, adding pumpkins, sweet corn, squash, tomatoes, peppers, greens, some herbs, berries, cherries and more. Now he and his helpers take up to 40 different fresh items to farmers' markets locally, and in communities closer to New York City. He's also expanding pick-your-own here on the farm.
The men of these three generations each attended Cornell College of Agriculture, and continued to study safe, effective, innovative methods of raising these crops.
In 2001, we sold the development rights from the farm so that housing tracts may never be built here (plus, we like farming!). At that time, we bought an adjacent 85 acres, and have continued to plant fruits and vegetables there.
We buy their apples.
Yonder Farm
Opened in 1970, They are a family owned and operated garden center and farm market. They have over 15 greenhouse filled with trees, shrubs, annuals, perennials, hanging baskets, roses, vegetables, and herbs. During the Summer and Fall, they sell fruit and vegetables grown on our own local farm in Hudson, NY. They have an amazing variety comparable to no other garden center in the Albany Capital Region. They use the latest radiant heating technology for germination so their plants have dense root balls which lead to bigger, healthier plants with abundant blossoms and fruit.
We buy their apples.
Opened in 1970, They are a family owned and operated garden center and farm market. They have over 15 greenhouse filled with trees, shrubs, annuals, perennials, hanging baskets, roses, vegetables, and herbs. During the Summer and Fall, they sell fruit and vegetables grown on our own local farm in Hudson, NY. They have an amazing variety comparable to no other garden center in the Albany Capital Region. They use the latest radiant heating technology for germination so their plants have dense root balls which lead to bigger, healthier plants with abundant blossoms and fruit.
We buy their apples.
Norwich Meadow Farm
Starting from humble beginnings in 1998 on a half acre parcel, Norwich Meadow Farms, has successfully expanded to over 80 acres. A certified organic farm, Norwich Meadows grows fresh produce for green markets from upstate New York all the way down to New York City. One of their greatest accomplishments has been a system of growing crops in "High Tunnels" in order to gain more control over adverse weather conditions and to increase yields. To date more than 50 tunnels have been constructed, and more tunnels are being installed on other farms. Norwich Meadow Farms strongly believes in the importance of good, nutritious food that nourishes the body and is grown locally without the use of harsh chemicals. Their concern is for the physical and economic health of the community, and make decisions keeping this in mind. Norwich Meadow Farms has dedicated their efforts to offering high quality food to consumers in the New York region.
We buy their Heirloom Carrots & Winter Squash
Starting from humble beginnings in 1998 on a half acre parcel, Norwich Meadow Farms, has successfully expanded to over 80 acres. A certified organic farm, Norwich Meadows grows fresh produce for green markets from upstate New York all the way down to New York City. One of their greatest accomplishments has been a system of growing crops in "High Tunnels" in order to gain more control over adverse weather conditions and to increase yields. To date more than 50 tunnels have been constructed, and more tunnels are being installed on other farms. Norwich Meadow Farms strongly believes in the importance of good, nutritious food that nourishes the body and is grown locally without the use of harsh chemicals. Their concern is for the physical and economic health of the community, and make decisions keeping this in mind. Norwich Meadow Farms has dedicated their efforts to offering high quality food to consumers in the New York region.
We buy their Heirloom Carrots & Winter Squash
Samescot Orchards
Samascott Orchard is a family owned and operated farm that started in the early 1900s in Kinderhook, NY. Initially a dairy operation, the farm developed into an orchard in the 1960s, starting with a pick-your-own business. Currently, they grow more than 72 varieties of apples, with hundreds of varieties of fruits, vegetables, and mixed livestock on 1,000 acres of land. Their livestock includes Angus cattle, pigs and chickens, which are all free-range, hormone and antbiotic-free.
They do not grow any GMO crops. They emphasize the growth of a healthy crop with the least possible disruption to agro-ecosystems and encourage natural pest control through constant scouting, small plantings, diversity, use of cover crops and crop rotation.
The farm is currently operated by the 4th generation of family members. They plan to do everything they can to keep the farm, their land and their practices healthy and safe for the future generations!
We buy their Apple Cider!
Samascott Orchard is a family owned and operated farm that started in the early 1900s in Kinderhook, NY. Initially a dairy operation, the farm developed into an orchard in the 1960s, starting with a pick-your-own business. Currently, they grow more than 72 varieties of apples, with hundreds of varieties of fruits, vegetables, and mixed livestock on 1,000 acres of land. Their livestock includes Angus cattle, pigs and chickens, which are all free-range, hormone and antbiotic-free.
They do not grow any GMO crops. They emphasize the growth of a healthy crop with the least possible disruption to agro-ecosystems and encourage natural pest control through constant scouting, small plantings, diversity, use of cover crops and crop rotation.
The farm is currently operated by the 4th generation of family members. They plan to do everything they can to keep the farm, their land and their practices healthy and safe for the future generations!
We buy their Apple Cider!
Paffenroth Gardens
Paffenroth Gardens is a spectacular expanse of land in the heart of the black dirt region: Pine Island, NY. It is a fourth generation farm that grew from an onion farm in a small German Community into a large, multi-varietal farm supplying multiple restaurants in New York City, and selling at market.
Paffenroth Gardens is a spectacular expanse of land in the heart of the black dirt region: Pine Island, NY. It is a fourth generation farm that grew from an onion farm in a small German Community into a large, multi-varietal farm supplying multiple restaurants in New York City, and selling at market.
Radicle Farm
Radicle Farm Company grows salad greens for great restaurants, grocers and distributors in the northeast United States. Their cut greens are greenhouse grown in a specially-developed soil mix that ensures their freshness and vitality. Their mission is to fundamentally reshape the process by which produce is harvested and sold by focusing on living produce. Their innovation, Radicle Salads, is harvested, shipped and sold alive and healthy so you can harvest your greens fresh at home.
We buy their Greens certain times of the year.
Radicle Farm Company grows salad greens for great restaurants, grocers and distributors in the northeast United States. Their cut greens are greenhouse grown in a specially-developed soil mix that ensures their freshness and vitality. Their mission is to fundamentally reshape the process by which produce is harvested and sold by focusing on living produce. Their innovation, Radicle Salads, is harvested, shipped and sold alive and healthy so you can harvest your greens fresh at home.
We buy their Greens certain times of the year.
Rexcroft Farm
Rexcroft Farm is a diversified family farm and grow a wide array of fruits, vegetables, bedding plants and cut flowers. They also raise Grass Fed Black Angus Beef and pork. They grow hydroponic lettuce year round and hydroponic tomatoes are available from May through August. The meats are generally available year round as is lettuce. All other produce available in season.
A word on their farming practices. They eat what they grow, their kids eat what they grow. They do not use anything harmful to humans on items that are to be consumed. Their pest control practices are a mix of beneficial insects, differing cultural practices, biological "sprays" (the same things that are organically approved) and as a last resort non organic sprays. Fertilization comes from a mix of decomposed manure, green manure, and commercial fertilization products which are incorporated into the soil prior to planting. They utilize drip irrigation to minimize wasteful irrigation, and weed management is achieved through cultivators on tractors for between rows and employees with hand tools to weed between plants within rows.
Rexcroft Farm is a diversified family farm and grow a wide array of fruits, vegetables, bedding plants and cut flowers. They also raise Grass Fed Black Angus Beef and pork. They grow hydroponic lettuce year round and hydroponic tomatoes are available from May through August. The meats are generally available year round as is lettuce. All other produce available in season.
A word on their farming practices. They eat what they grow, their kids eat what they grow. They do not use anything harmful to humans on items that are to be consumed. Their pest control practices are a mix of beneficial insects, differing cultural practices, biological "sprays" (the same things that are organically approved) and as a last resort non organic sprays. Fertilization comes from a mix of decomposed manure, green manure, and commercial fertilization products which are incorporated into the soil prior to planting. They utilize drip irrigation to minimize wasteful irrigation, and weed management is achieved through cultivators on tractors for between rows and employees with hand tools to weed between plants within rows.
Rockhedge Herbs
Mike Dewyer started the Rockhedge Herb Farm a generation ago growing herbs at his Hudson Valley Farm. Mike passed away in June of '08. The managers and workers stayed working the farm for his wife. They continued with Mike's unique insight and knowledge. They carry on the tradition started at the family farm many years ago.
We buy their basil, cilantro, mint, dill and other herbs.
Mike Dewyer started the Rockhedge Herb Farm a generation ago growing herbs at his Hudson Valley Farm. Mike passed away in June of '08. The managers and workers stayed working the farm for his wife. They continued with Mike's unique insight and knowledge. They carry on the tradition started at the family farm many years ago.
We buy their basil, cilantro, mint, dill and other herbs.
Satur Farm
Satur Farms, owned by chef Eberhard Müller and his wife Paulette Satur, is dedicated to growing the finest vegetables and culinary ingredients. It began when they purchased their original farm on the North Fork of Long Island in 1997, with the intention of growing some vegetables and herbs for Chef Müller's restaurant. Colleagues in New York City asked if they might be able to buy their produce, and the farm as a business became a reality.
Paulette Satur grew up on her family farm in central Pennsylvania, studied Horticulture at The Pennsylvania State University and was awarded a graduate degree in Plant Physiology from The University of Arizona. After twelve successful years in the wine business in NYC, she returned to her love of the land when she and Eberhard purchased their farm. At the same time, they've become an agricultural force and economic driver on Long Island, leading the governor to have chosen Paulette to sit on his economic delevopment council.
Eberhard Müller arrived in this country from the Black Forest of Germany, after having worked for three years in Paris with Alain Senderens at the three-star Michelin restaurant L'Archestrate. He shot to fame when he opened Le Bernardin with Gilbert LeCoze and was awarded four-stars from The New York Times. He later became Chef of Lutece after Andre Soltner's retirement, was subsequently Executive Chef at Bayard's in downtown Manhattan; however, he is now at the farm full-time. After thirty years in restaurant kitchens, he has taken on a new challenge of growing produce and supplying other chefs with the raw ingredients that he found difficult to procure at a freshness level meeting his exacting standards.
SATUR FARMS MISSION AND STATEMENT ON SOCIAL RESPONSIBILITY
Satur Farms grows specialty salads, leafy vegetables, heirloom tomatoes, root vegetables, and herbs. We are committed to sustainable farming, not only in relation to our fields and the safe production of our vegetables, but also ensuring our employees continuing and livable wages.
Some of the more popular items we buy from them: Spinach & Arugula
Satur Farms, owned by chef Eberhard Müller and his wife Paulette Satur, is dedicated to growing the finest vegetables and culinary ingredients. It began when they purchased their original farm on the North Fork of Long Island in 1997, with the intention of growing some vegetables and herbs for Chef Müller's restaurant. Colleagues in New York City asked if they might be able to buy their produce, and the farm as a business became a reality.
Paulette Satur grew up on her family farm in central Pennsylvania, studied Horticulture at The Pennsylvania State University and was awarded a graduate degree in Plant Physiology from The University of Arizona. After twelve successful years in the wine business in NYC, she returned to her love of the land when she and Eberhard purchased their farm. At the same time, they've become an agricultural force and economic driver on Long Island, leading the governor to have chosen Paulette to sit on his economic delevopment council.
Eberhard Müller arrived in this country from the Black Forest of Germany, after having worked for three years in Paris with Alain Senderens at the three-star Michelin restaurant L'Archestrate. He shot to fame when he opened Le Bernardin with Gilbert LeCoze and was awarded four-stars from The New York Times. He later became Chef of Lutece after Andre Soltner's retirement, was subsequently Executive Chef at Bayard's in downtown Manhattan; however, he is now at the farm full-time. After thirty years in restaurant kitchens, he has taken on a new challenge of growing produce and supplying other chefs with the raw ingredients that he found difficult to procure at a freshness level meeting his exacting standards.
SATUR FARMS MISSION AND STATEMENT ON SOCIAL RESPONSIBILITY
Satur Farms grows specialty salads, leafy vegetables, heirloom tomatoes, root vegetables, and herbs. We are committed to sustainable farming, not only in relation to our fields and the safe production of our vegetables, but also ensuring our employees continuing and livable wages.
Some of the more popular items we buy from them: Spinach & Arugula
Turkana Farm
Now in its eleventh year Turkana Farms, LLC, is a small scale producer of heritage breed livestock and a wide array of vegetables and berries on just over 39 acres in Germantown, New York. Under the stewardship of Peter Davies and Mark Scherzer, the farm is dedicated to sustainable agriculture and eschews the use of chemical fertilizers, pesticides, herbicides, growth enhancers, and antibiotics. Our approach can best be described as artisanal rather than industrial. Turkana Farm practices include:
**** pastured rather than closely confined livestock, all raised in a humane manner
**** locally produced feed grains (organic when practicable) rather than commercial mixes,
**** healthful growing conditions to maintain poultry and livestock health, rather than routine use of antibiotics and other medications,
**** natural, composted manures from our own animals rather than chemical fertilizers,
Now in its eleventh year Turkana Farms, LLC, is a small scale producer of heritage breed livestock and a wide array of vegetables and berries on just over 39 acres in Germantown, New York. Under the stewardship of Peter Davies and Mark Scherzer, the farm is dedicated to sustainable agriculture and eschews the use of chemical fertilizers, pesticides, herbicides, growth enhancers, and antibiotics. Our approach can best be described as artisanal rather than industrial. Turkana Farm practices include:
**** pastured rather than closely confined livestock, all raised in a humane manner
**** locally produced feed grains (organic when practicable) rather than commercial mixes,
**** healthful growing conditions to maintain poultry and livestock health, rather than routine use of antibiotics and other medications,
**** natural, composted manures from our own animals rather than chemical fertilizers,
Black Horse Farms
Black Horse Farms is a GAP certified family farm based in Coxsackie, NY. The farm operation has grown from 225 acres back in 1959 and currently consists of over 800 acres of fresh market vegetable production. All aspects of the growing operation are controlled and overseen by Lloyd. The field plants are grown within greenhouse complexes located right on the farm and are planted directly to the fields. The packing sheds, marketing and business offices are all family managed. Lloyd has devoted his life to agriculture. From his degree in Agricultural Economics from the University of Vermont, to the skills he has passed his skills along to his daughters, he has always embraced the land.
We buy lots from this farm year round. Even in the coldest winter months we get cauliflower, bok choi, tomatoes and all kinds of vegetables.
Winter Sun Farms
The Farm Bridge Shares (the evolution from Winter Sun Farms) began with an original idea to preserve the local harvest in the Hudson River Valley. In 2006, founder Jim Hyland started reaching out to local farmers to purchase farm fresh veggies and berries, and then froze and packaged those items for distribution as a winter share. Since then, we have been distributing winter shares in the Hudson Valley and NYC regions each winter. The shares are now part of the bigger The Farm Bridge family that not only produces shares but works with local farms and food entrepreneurs to find the best way to get local food to all different markets, including schools, stores, farm stands, restaurants and just about anywhere where people eat.
We mainly buy frozen corn from them.
The Farm Bridge Shares (the evolution from Winter Sun Farms) began with an original idea to preserve the local harvest in the Hudson River Valley. In 2006, founder Jim Hyland started reaching out to local farmers to purchase farm fresh veggies and berries, and then froze and packaged those items for distribution as a winter share. Since then, we have been distributing winter shares in the Hudson Valley and NYC regions each winter. The shares are now part of the bigger The Farm Bridge family that not only produces shares but works with local farms and food entrepreneurs to find the best way to get local food to all different markets, including schools, stores, farm stands, restaurants and just about anywhere where people eat.
We mainly buy frozen corn from them.
PJ's Cranberries
The cranberry farm is run by Peter J. Hanlon and his two sons, Patrick and Pete. Every decision made regarding the growing of cranberries is made with consideration to the natural surrounding environment. A functioning osprey pole is situated next to Bog #3 and the nesting pair has raised young since 2006.
When you eat Thanksgiving at Aroma Thyme you are enjoying their cranberries in our house-made cranberry sauce.
The cranberry farm is run by Peter J. Hanlon and his two sons, Patrick and Pete. Every decision made regarding the growing of cranberries is made with consideration to the natural surrounding environment. A functioning osprey pole is situated next to Bog #3 and the nesting pair has raised young since 2006.
When you eat Thanksgiving at Aroma Thyme you are enjoying their cranberries in our house-made cranberry sauce.
Meats
Karl Farms
Karl Farms is a small family farm in the shadows of the Shawagunk Mountains in Modena, NY. Their goal is to provide their customers with the healthiest and highest quality, locally produces and humanely raised meats. Their farm has been in production for almost 4 years, and Kris has been farming for 6. They raise all heritage breed animals (they only breed on the farm and often try new crosses of breeds). Their pasture raised/free range/cage free chickens receive produce and grain that they get right from NY to supplement their foraging. Their chicken feed is certified organic and non-GMO. They never administer antibiotics or hormones. They build all of their animal housing on site. Kris uses drip irrigation to conserve water on his vegetable fields, cover crops, and has a greenhouse. He composts all manure, bedding, and other materials and uses them on his fields.
We like their dry-cured Sopresatta & Chorizo.
Karl Farms is a small family farm in the shadows of the Shawagunk Mountains in Modena, NY. Their goal is to provide their customers with the healthiest and highest quality, locally produces and humanely raised meats. Their farm has been in production for almost 4 years, and Kris has been farming for 6. They raise all heritage breed animals (they only breed on the farm and often try new crosses of breeds). Their pasture raised/free range/cage free chickens receive produce and grain that they get right from NY to supplement their foraging. Their chicken feed is certified organic and non-GMO. They never administer antibiotics or hormones. They build all of their animal housing on site. Kris uses drip irrigation to conserve water on his vegetable fields, cover crops, and has a greenhouse. He composts all manure, bedding, and other materials and uses them on his fields.
We like their dry-cured Sopresatta & Chorizo.
Sugar Hill Pork
Sugar Hill is Located in Pine Plains, NY in Northern Dutchess County. Sugar Hill’s Berkshire pigs and Angus cattle are raised on the surrounding pastures and hillsides. Their care for and respect of their animals results in a depth of flavor and richness that has to be tasted to be believed.
Sugar Hill is Located in Pine Plains, NY in Northern Dutchess County. Sugar Hill’s Berkshire pigs and Angus cattle are raised on the surrounding pastures and hillsides. Their care for and respect of their animals results in a depth of flavor and richness that has to be tasted to be believed.
Black Sheep Hill Farm
Black Sheep Hill is a family farm located in Northeast Dutchess County in New York’s Hudson Valley. We breed Black Welsh Mountain sheep, a heritage breed, for their fleece as well as their meat. We also pasture raise heritage breed pigs on the farm, and have several acres in garden vegetables (fingerling potatoes heirloom tomatoes, beans, but no corn), and about 100 laying hens for eggs. We principally supply our products to local restaurants and clubs, but we also have a farm stand on the property from June through September. We welcome visitors and inquiries.
Black Sheep Hill is a family farm located in Northeast Dutchess County in New York’s Hudson Valley. We breed Black Welsh Mountain sheep, a heritage breed, for their fleece as well as their meat. We also pasture raise heritage breed pigs on the farm, and have several acres in garden vegetables (fingerling potatoes heirloom tomatoes, beans, but no corn), and about 100 laying hens for eggs. We principally supply our products to local restaurants and clubs, but we also have a farm stand on the property from June through September. We welcome visitors and inquiries.
Wheatley Farm
Wheatley Farm is a blend of the natural and cultivated where field and forest, hill and valley come together to form a landscape that is entirely unique, yet quintessentially Dutchess County. The livestock dotting the pastures of our hillside farm recall the agricultural heritage that is woven into New York’s cultural fabric.
The Budnik Family purchased the land that makes up present-day Wheatley through the early 1970s in order to help preserve the area’s agricultural heritage and open spaces. Since then, Wheatley has deepened its commitment to the land and community by eliminating the use of pesticides and herbicides, while also hosting such local groups as the Millbrook Hunt. We continue that commitment to the land by encouraging the growth of wild, natural habitat on much of our acreage, while also employing smart farming techniques that help enhance soil fertility and animal welfare on the remainder of the land.
Ground Beef & BrisketAbout Our Farm
OriginsWheatley Farm is a blend of the natural and cultivated where field and forest, hill and valley come together to form a landscape that is entirely unique, yet quintessentially Dutchess County. The livestock dotting the pastures of our hillside farm recall the agricultural heritage that is woven into New York’s cultural fabric.
Current StewardsThe Budnik Family purchased the land that makes up present-day Wheatley through the early 1970s in order to help preserve the area’s agricultural heritage and open spaces. Since then, Wheatley has deepened its commitment to the land and community by eliminating the use of pesticides and herbicides, while also hosting such local groups as the Millbrook Hunt. We continue that commitment to the land by encouraging the growth of wild, natural habitat on much of our acreage, while also employing smart farming techniques that help enhance soil fertility and animal welfare on the remainder of the land.
ManagementTravis Pope joined the Wheatley Farm team in August 2012 as assistant manager. In July 2013, he became the full manager of the farm. Travis brings a lifetime of agricultural experience to Wheatley, having grown up in rural northwest Ohio on his family dairy farm. He then attended The Ohio State University and graduated in 2007 with a bachelor’s degree in Agricultural Systems Management. He and his wife, Amanda, made the move to Dutchess County following her graduation from The Ohio State University veterinarian school in 2012. In October 2014, Travis and Amanda welcomed their daughter Elizabeth into the world. Travis has love for all things agriculture, whether it’s working on equipment or nursing newborn calves. Along with farming, Travis enjoys traveling and is a collegiate baseball umpire.
Wheatley Farm is a blend of the natural and cultivated where field and forest, hill and valley come together to form a landscape that is entirely unique, yet quintessentially Dutchess County. The livestock dotting the pastures of our hillside farm recall the agricultural heritage that is woven into New York’s cultural fabric.
The Budnik Family purchased the land that makes up present-day Wheatley through the early 1970s in order to help preserve the area’s agricultural heritage and open spaces. Since then, Wheatley has deepened its commitment to the land and community by eliminating the use of pesticides and herbicides, while also hosting such local groups as the Millbrook Hunt. We continue that commitment to the land by encouraging the growth of wild, natural habitat on much of our acreage, while also employing smart farming techniques that help enhance soil fertility and animal welfare on the remainder of the land.
Ground Beef & BrisketAbout Our Farm
OriginsWheatley Farm is a blend of the natural and cultivated where field and forest, hill and valley come together to form a landscape that is entirely unique, yet quintessentially Dutchess County. The livestock dotting the pastures of our hillside farm recall the agricultural heritage that is woven into New York’s cultural fabric.
Current StewardsThe Budnik Family purchased the land that makes up present-day Wheatley through the early 1970s in order to help preserve the area’s agricultural heritage and open spaces. Since then, Wheatley has deepened its commitment to the land and community by eliminating the use of pesticides and herbicides, while also hosting such local groups as the Millbrook Hunt. We continue that commitment to the land by encouraging the growth of wild, natural habitat on much of our acreage, while also employing smart farming techniques that help enhance soil fertility and animal welfare on the remainder of the land.
ManagementTravis Pope joined the Wheatley Farm team in August 2012 as assistant manager. In July 2013, he became the full manager of the farm. Travis brings a lifetime of agricultural experience to Wheatley, having grown up in rural northwest Ohio on his family dairy farm. He then attended The Ohio State University and graduated in 2007 with a bachelor’s degree in Agricultural Systems Management. He and his wife, Amanda, made the move to Dutchess County following her graduation from The Ohio State University veterinarian school in 2012. In October 2014, Travis and Amanda welcomed their daughter Elizabeth into the world. Travis has love for all things agriculture, whether it’s working on equipment or nursing newborn calves. Along with farming, Travis enjoys traveling and is a collegiate baseball umpire.
JUNIPER HILL FARM - Wadhams, NY
Juniper Hill lays between Lake Champlain and the Boquet River valley, on a slice of earth that belonged to Adams great grandfather Lewis. He grew Birds Foot Tree Foil here for local dairy farmers almost a hundred years ago. The barn at the top of the hill (we now call home) was for drying seed.
The ground visible from the drying barn is all hard clay, Gramp Lewis grew Tree Foil here for a reason, it grew prolifically in the dense ground and required little tillage
.
We tried to grow veggies at the top of the hill for a few years, and then one day decided farming was hard enough by itself, we didn't need the ground fighting back. We needed land suited for what we were aiming to grow. Then we tried to cultivate a few river bottom fields, and we realized the error of our ways after Hurricane Sandy and Hurricane Irene. We are finally lucky enough to be cultivating 35 acres of beautiful sandy loam right down the road.
Juniper Hill lays between Lake Champlain and the Boquet River valley, on a slice of earth that belonged to Adams great grandfather Lewis. He grew Birds Foot Tree Foil here for local dairy farmers almost a hundred years ago. The barn at the top of the hill (we now call home) was for drying seed.
The ground visible from the drying barn is all hard clay, Gramp Lewis grew Tree Foil here for a reason, it grew prolifically in the dense ground and required little tillage
.
We tried to grow veggies at the top of the hill for a few years, and then one day decided farming was hard enough by itself, we didn't need the ground fighting back. We needed land suited for what we were aiming to grow. Then we tried to cultivate a few river bottom fields, and we realized the error of our ways after Hurricane Sandy and Hurricane Irene. We are finally lucky enough to be cultivating 35 acres of beautiful sandy loam right down the road.
Beans, Grains and Flours
Genesee Valley
Beans are hot these days! This food is high in soluble fiber, low in fat, and has no cholesterol. Sodium is naturally low, but some canned beans have up to 590 mg of sodium per half-cup serving or about one fourth of a day's recommendation for those without hypertension, so read those labels.
Beans are an excellent source of protein (7 to 8g or 21 percent and up), complex carbohydrates (65 percent and up) and have about 225 calories per cup. Soaking the beans before cooking is essential to avoid flatulence. If you're new to cooking dried beans, introduce them into your diet in small amounts until you build a higher tolerance, and always serve them with grains or rice.
Beans are part of a food category called legumes and grow in pods then are shelled and dried. Other legumes are peas, which are round and generally sold fresh or frozen, and lentils, which are flattish and round, are sold dried, and come in various tones of gray, green and coral. Beans are either round, kidney-shaped, or oval shapes with varying degrees of size and thickness. They come in many colors, flavors and textures and add a great deal of nutrition to any meal, primarily protein and complex carbohydrates. Because they do not have essential amino acids, it is important to combine them with grains.
Varieties of beans:
Beans are very inexpensive, and offer at least six cups of cooked beans for six to 12 servings. Most packages are for a pound, but some are 12 ounces, so check the label if quantity is essential to the dish you want to prepare.
KIDNEY beans are large, almost 3/4 inch, and have a definitive kidney shape and are nearly maroon in color. This is the bean to use for chili because they're hearty, and take well to spices. Long cooking time, 1 1/2 to 2 hours.
LIGHT RED KIDNEY beans are similar to their darker relative and are the bean for the Southern dish red beans and rice. Same cooking time as kidney beans.
PINTO (pink) is the staple of Mexican cooking, and is a pinkish-mauve color that turns brownish when cooked. Some variations are mottled, being and brown medium ovals. Cooking times vary from one to two hours depending on size. This is the favored bean for whole or refried bea
Red Kidney Beans, Pinto Beans, White Kidney Beans, Black Beans
Beans are hot these days! This food is high in soluble fiber, low in fat, and has no cholesterol. Sodium is naturally low, but some canned beans have up to 590 mg of sodium per half-cup serving or about one fourth of a day's recommendation for those without hypertension, so read those labels.
Beans are an excellent source of protein (7 to 8g or 21 percent and up), complex carbohydrates (65 percent and up) and have about 225 calories per cup. Soaking the beans before cooking is essential to avoid flatulence. If you're new to cooking dried beans, introduce them into your diet in small amounts until you build a higher tolerance, and always serve them with grains or rice.
Beans are part of a food category called legumes and grow in pods then are shelled and dried. Other legumes are peas, which are round and generally sold fresh or frozen, and lentils, which are flattish and round, are sold dried, and come in various tones of gray, green and coral. Beans are either round, kidney-shaped, or oval shapes with varying degrees of size and thickness. They come in many colors, flavors and textures and add a great deal of nutrition to any meal, primarily protein and complex carbohydrates. Because they do not have essential amino acids, it is important to combine them with grains.
Varieties of beans:
Beans are very inexpensive, and offer at least six cups of cooked beans for six to 12 servings. Most packages are for a pound, but some are 12 ounces, so check the label if quantity is essential to the dish you want to prepare.
KIDNEY beans are large, almost 3/4 inch, and have a definitive kidney shape and are nearly maroon in color. This is the bean to use for chili because they're hearty, and take well to spices. Long cooking time, 1 1/2 to 2 hours.
LIGHT RED KIDNEY beans are similar to their darker relative and are the bean for the Southern dish red beans and rice. Same cooking time as kidney beans.
PINTO (pink) is the staple of Mexican cooking, and is a pinkish-mauve color that turns brownish when cooked. Some variations are mottled, being and brown medium ovals. Cooking times vary from one to two hours depending on size. This is the favored bean for whole or refried bea
Red Kidney Beans, Pinto Beans, White Kidney Beans, Black Beans
Farmer Ground
Organic grain farm in Newfield, NY that farms over 1,200 acres of corn, wheat, buckwheat, rye, clover, hay and cover crops. Soil health is their top priority. They work to reduce environmental impacts of grain farming with dynamic cropping systems.
Buckwheat flour, Polenta, Spelt Flour
Organic grain farm in Newfield, NY that farms over 1,200 acres of corn, wheat, buckwheat, rye, clover, hay and cover crops. Soil health is their top priority. They work to reduce environmental impacts of grain farming with dynamic cropping systems.
Buckwheat flour, Polenta, Spelt Flour
Wild Hive Farms
Wild Hive Community Grain Project is dedicated to creating high quality grain products from the region where they are grown. We stone grind organic and heritage grains in small batches to provide the freshest wholegrain products with a view to creating a sustainable regional grain based food system.
For more than two decades Wild Hive has been sourcing, testing, growing and milling regional grains to offer a range of products that bring delicious, nutrient dense meals to your family’s table.
Beans
Wild Hive Community Grain Project is dedicated to creating high quality grain products from the region where they are grown. We stone grind organic and heritage grains in small batches to provide the freshest wholegrain products with a view to creating a sustainable regional grain based food system.
For more than two decades Wild Hive has been sourcing, testing, growing and milling regional grains to offer a range of products that bring delicious, nutrient dense meals to your family’s table.
Beans
Glanforte Farm
Organic grain farm located in the hills north of Cazenovia, NY. They grow up to 10 different organic grains and row crops as well as underseed fields with legumes to bolster fertility. Soil health is carefully monitored and enhanced through crop selection and periodic use of soil amendments such as gypsum and compost. They produce up to 13 different organic food grade grains and beans in its planned crop rotation. The farm is a regional leader in organic no-till planting methods which can be helpful in reducing field erosion and suppressing weeds.
Organic Oats
Organic grain farm located in the hills north of Cazenovia, NY. They grow up to 10 different organic grains and row crops as well as underseed fields with legumes to bolster fertility. Soil health is carefully monitored and enhanced through crop selection and periodic use of soil amendments such as gypsum and compost. They produce up to 13 different organic food grade grains and beans in its planned crop rotation. The farm is a regional leader in organic no-till planting methods which can be helpful in reducing field erosion and suppressing weeds.
Organic Oats
Cheese & Dairy
Five Spoke
Like many other traditionally agricultural areas that are close to major cities, Goshen has lost a significant amount of farmland to development. Thankfully, there are still successful family farms nearby and our neighbors couldn’t be more helpful. Plus, they embody a treasure trove of history which we hope to capture for posterity.
We are honored to be continuing the tradition of dairy farming at 1089 Pulaski Highway. The barn, “dance hall” and 110 year old farm house have been restored and repurposed for our cheese making operation.
We’ve also gone 100% solar. Watch the video below to learn more about the farm and our solar powered cheese operation.
Cheese
Like many other traditionally agricultural areas that are close to major cities, Goshen has lost a significant amount of farmland to development. Thankfully, there are still successful family farms nearby and our neighbors couldn’t be more helpful. Plus, they embody a treasure trove of history which we hope to capture for posterity.
We are honored to be continuing the tradition of dairy farming at 1089 Pulaski Highway. The barn, “dance hall” and 110 year old farm house have been restored and repurposed for our cheese making operation.
We’ve also gone 100% solar. Watch the video below to learn more about the farm and our solar powered cheese operation.
Cheese
Chaseholm
Hello and Welcome to the Chaseholm Farm Creamery; makers of small batch, artisanal cheese. The Creamery is located on the multi-generational Chaseholm Farm, just outside of Pine Plains, NY. The Creamery was founded in 2007 when Rory Chase returned home to the farm and started making cheese. Retrofitting a barn his grandfather built in the early 30s to serve as Cheesemaking Plant and Aging Cave. The Creamery is one of only a handful of Farmstead outfits producing cow’s milk cheese from their farm’s own herd, in the state of New York.
We are a grass-based dairy farm nestled in a 350-acre patchwork of pastures, crop land, woods and waterways. Chaseholm Farm continues today as a sibling effort in agriculture; Sarah Chase manages the grazing and farm lands, as well as a motley crew of Holsteins, Jerseys and a few Brown Swiss, while Rory turns that milk into delicious Farmstead cheeses at the Creamery.
Our relationship to the land is built on principles of sustainable agriculture; we believe the quality of our milk is deeply related to the quality of our soils and grasslands and the life they support. Creating farmstead cheeses gives us a chance to see our product from pasture grass to Camembert, our attention guiding it all the way. We are here to continue our family farm and a tradition of agriculture in our region while making foods we all can enjoy.
Camembert
Hello and Welcome to the Chaseholm Farm Creamery; makers of small batch, artisanal cheese. The Creamery is located on the multi-generational Chaseholm Farm, just outside of Pine Plains, NY. The Creamery was founded in 2007 when Rory Chase returned home to the farm and started making cheese. Retrofitting a barn his grandfather built in the early 30s to serve as Cheesemaking Plant and Aging Cave. The Creamery is one of only a handful of Farmstead outfits producing cow’s milk cheese from their farm’s own herd, in the state of New York.
We are a grass-based dairy farm nestled in a 350-acre patchwork of pastures, crop land, woods and waterways. Chaseholm Farm continues today as a sibling effort in agriculture; Sarah Chase manages the grazing and farm lands, as well as a motley crew of Holsteins, Jerseys and a few Brown Swiss, while Rory turns that milk into delicious Farmstead cheeses at the Creamery.
Our relationship to the land is built on principles of sustainable agriculture; we believe the quality of our milk is deeply related to the quality of our soils and grasslands and the life they support. Creating farmstead cheeses gives us a chance to see our product from pasture grass to Camembert, our attention guiding it all the way. We are here to continue our family farm and a tradition of agriculture in our region while making foods we all can enjoy.
Camembert
Yellow Bell Farm
Katie Bogdanffy, owner of Yellow Bell Farm here. Being a 3rd generation poultry farmer, one could say I have farming in my genes.
A simple question people ask me: Do I enjoy being a farmer? Yes I do, it is a lifestyle. Things on the farm are always changing and one must be ready to jump in at any time, day, night and season. Animal husbandry is wonderful and it continues to amaze me as I watch my chicks grow into beautiful hens for eggs and roasting chickens. The biggest reward is to raise an animal straight through to the end product to feed ones community.
Our farm mission: Providing a fresh, healthy and local food option to customers is the mission of Yellow Bell Farm. Our chicken and eggs are of the highest quality, flavorful and fresh, 100% free of all drugs and additives and cage free with ample room to roam. Yellow Bell Farm chickens are raised humanely, we hand prepare our fresh chicken one at a time with attention to detail. We offer an array of different cuts, roasting chickens and Poussin at our farmers’ markets.
We love our customers: Yellow Bell Farm customers tell us they taste the difference in our eggs and chicken, both in flavor and in texture. We have the best loyal customers at our farmers’ markets and we greatly appreciate your support and feedback. To our new customers – we look forward to meeting you at the farmers’ market!
Eggs
Katie Bogdanffy, owner of Yellow Bell Farm here. Being a 3rd generation poultry farmer, one could say I have farming in my genes.
A simple question people ask me: Do I enjoy being a farmer? Yes I do, it is a lifestyle. Things on the farm are always changing and one must be ready to jump in at any time, day, night and season. Animal husbandry is wonderful and it continues to amaze me as I watch my chicks grow into beautiful hens for eggs and roasting chickens. The biggest reward is to raise an animal straight through to the end product to feed ones community.
Our farm mission: Providing a fresh, healthy and local food option to customers is the mission of Yellow Bell Farm. Our chicken and eggs are of the highest quality, flavorful and fresh, 100% free of all drugs and additives and cage free with ample room to roam. Yellow Bell Farm chickens are raised humanely, we hand prepare our fresh chicken one at a time with attention to detail. We offer an array of different cuts, roasting chickens and Poussin at our farmers’ markets.
We love our customers: Yellow Bell Farm customers tell us they taste the difference in our eggs and chicken, both in flavor and in texture. We have the best loyal customers at our farmers’ markets and we greatly appreciate your support and feedback. To our new customers – we look forward to meeting you at the farmers’ market!
Eggs
Chatham Sheep Herding Co
Old Chatham Sheepherding Company was born back in 1993 when Tom and Nancy Clark bought 600 acres of lush grassy fields in Old Chatham, New York to form a sheep dairy farm. It soon became the largest of its kind in the United States. The Clark’s were involved in every aspect of the operation for nearly twenty years, from helping design the barns and the creamery to making the cheese itself.
Old Chatham’s Camembert, Ewe’s Blue, Kinderhook Creek and sheep’s milk yogurts have since won numerous awards and appear on restaurant menus and in the cheese cases of the best specialty food stores throughout the country.
Dave and Sally Galton purchased Old Chatham Sheepherding Company from Tom and Nancy in December of 2014 and continue to produce Old Chatham’s original line of artisanal cheeses and sheep’s milk yogurts.
Sheep Cheese
Old Chatham Sheepherding Company was born back in 1993 when Tom and Nancy Clark bought 600 acres of lush grassy fields in Old Chatham, New York to form a sheep dairy farm. It soon became the largest of its kind in the United States. The Clark’s were involved in every aspect of the operation for nearly twenty years, from helping design the barns and the creamery to making the cheese itself.
Old Chatham’s Camembert, Ewe’s Blue, Kinderhook Creek and sheep’s milk yogurts have since won numerous awards and appear on restaurant menus and in the cheese cases of the best specialty food stores throughout the country.
Dave and Sally Galton purchased Old Chatham Sheepherding Company from Tom and Nancy in December of 2014 and continue to produce Old Chatham’s original line of artisanal cheeses and sheep’s milk yogurts.
Sheep Cheese
Roonybrook
Ronnybrook is a Dairy farm in Ancramdale, NY that uses "beyond organic" farming techniques.
Beginning in 1941, the Osofsky family started a small dairy farm, naming it for their eldest son, Ronny. Today, their extended family of kids and cows continues to work those same lovely Hudson Valley pastures. They make milk products the way we have for three generations, in small batches, delivered at peak freshness, pasteurized and without the use of rBST.
Their cows are treated like family. They are the offspring of a long line of prizewinning Holsteins that the Osofsky family has raised for nearly 70 years. In the rare event one of them gets sick, that animal is taken out of the milking rotation and isolated from the rest of the herd. If their veterinarian tells them that she needs antibiotics to get well, that’s what they do. Same as one would do with one of their children. When that animal is completely restored to health, she’s returned to the milking lineup with her sisters.
The milk is tested daily by their state certified and licensed staff for antibiotics and other impurities to insure that all of their products are as wholesome and healthful as possible. Though they pride ourselves on using homeopathic techniques in the treatment of their animals whenever possible, Ronnybrook reserves the right to treat them as directed by their veterinarians.
Butter, Ice Cream, Cream
Ronnybrook is a Dairy farm in Ancramdale, NY that uses "beyond organic" farming techniques.
Beginning in 1941, the Osofsky family started a small dairy farm, naming it for their eldest son, Ronny. Today, their extended family of kids and cows continues to work those same lovely Hudson Valley pastures. They make milk products the way we have for three generations, in small batches, delivered at peak freshness, pasteurized and without the use of rBST.
Their cows are treated like family. They are the offspring of a long line of prizewinning Holsteins that the Osofsky family has raised for nearly 70 years. In the rare event one of them gets sick, that animal is taken out of the milking rotation and isolated from the rest of the herd. If their veterinarian tells them that she needs antibiotics to get well, that’s what they do. Same as one would do with one of their children. When that animal is completely restored to health, she’s returned to the milking lineup with her sisters.
The milk is tested daily by their state certified and licensed staff for antibiotics and other impurities to insure that all of their products are as wholesome and healthful as possible. Though they pride ourselves on using homeopathic techniques in the treatment of their animals whenever possible, Ronnybrook reserves the right to treat them as directed by their veterinarians.
Butter, Ice Cream, Cream
Great Hills
Located on the shores of Buzzard's Bay, 50 Miles south of Boston, Great Hill Dairy in Marion has been known for its outstanding herd of Guernsey cows aswell as its prize winning Acacia and Orchid collections.
Great Hill is now introducing a unique tasting blue cheese made in its turn-of-the-century barn.
Great Hill Blue is an internally ripened variety made with raw, unhomogenized milk resulting in a true gourmet quality cheese. The cheese has a slightly more dense and yellow curd as no bleach or food colorings are added.
Raw Blue Cheese
Located on the shores of Buzzard's Bay, 50 Miles south of Boston, Great Hill Dairy in Marion has been known for its outstanding herd of Guernsey cows aswell as its prize winning Acacia and Orchid collections.
Great Hill is now introducing a unique tasting blue cheese made in its turn-of-the-century barn.
Great Hill Blue is an internally ripened variety made with raw, unhomogenized milk resulting in a true gourmet quality cheese. The cheese has a slightly more dense and yellow curd as no bleach or food colorings are added.
Raw Blue Cheese
Sprout Creek
Encompassing 200 acres in Dutchess County, NY, Sprout Creek Farm is a working farm, raising free-ranging cows, sheep, goats, free-range turkeys, guinea fowl, chickens, and pigs, as well as a market, selling internationally award-winning cheeses and farm-produced meats and an educational center.
Raw Cheese
Encompassing 200 acres in Dutchess County, NY, Sprout Creek Farm is a working farm, raising free-ranging cows, sheep, goats, free-range turkeys, guinea fowl, chickens, and pigs, as well as a market, selling internationally award-winning cheeses and farm-produced meats and an educational center.
Raw Cheese
Fish
Beaverkill Trout
The Beaverkill Trout Hatchery was spawned in 1963 by Fred D. Shaver, a dairy farmer and an avid sportsman.
Perhaps the oldest and largest private trout hatchery in New York state, it is still proudly family owned and operated 5 generations strong by the Shaver family.Primarily stocking trout to customers in NY, NJ, and Conn. The Beaverkill Trout can also be foundat many restaurants around the area as well as NYC and even featured at "Breakers" resort in Palm Beach Fla last summer. A fish and pay pond and roadside stand are open April 1 to Labor Day, weekends 8-5. Fresh and Smoked trout available. Hand measured trout for stcking are available March- November also weather permitted on the off season.
The Beaverkill Trout Hatchery was spawned in 1963 by Fred D. Shaver, a dairy farmer and an avid sportsman.
Perhaps the oldest and largest private trout hatchery in New York state, it is still proudly family owned and operated 5 generations strong by the Shaver family.Primarily stocking trout to customers in NY, NJ, and Conn. The Beaverkill Trout can also be foundat many restaurants around the area as well as NYC and even featured at "Breakers" resort in Palm Beach Fla last summer. A fish and pay pond and roadside stand are open April 1 to Labor Day, weekends 8-5. Fresh and Smoked trout available. Hand measured trout for stcking are available March- November also weather permitted on the off season.
Misc items
Catskill Sugar House
Our unique location in the Catskill Park provides our maple orchards with the clean air and pure water necessary for our trees to produce the purest maple sap. Our 800 acre main farm is sandwiched between the NYC Rondout Reservoir and The Sundown/Denman Mountain Wild Forest. We do not tap road-side trees. Our sugarbush locations and operating protocols allow organic certification by USDA and NOFA.
Our sugar bush improvements are modern and sanitary, including a few hundred miles of tubing to transport sap from our trees either directly to our sugarhouse or to stainless steel holding tanks in pump stations where the sap is trucked to our sugarhouse.
All of our maple syrup is produced in our award winning sugarhouse. All equipment used for syrup production is the most modern available. Our attention to every small detail during production results in what we believe to be the best tasting maple syrup available. We are not a packer of syrup produced by others.
There's a lot of hard work involved, as our son John can tell you, and the whole family pitches in. An Auburn University Ag Economics graduate putting his college degree to use, John is the in charge of the day-to-day details of running our farm. Older brother Jim (Owner of Garigliano Contracting LLC) works with us during the production season and is a top notch sugarmaker. Brother Joe (an accountant at a Big 4 firm is Chicago) has set up the inventory and internal control systems for the business. Brother Matthew (an engineering major at Auburn) helps with the mapping, design and layout of new areas to be tapped. Thirteen year old Mark’s first job in the summer of 2011 involved wire tying tubing to trellis wire and installing manifolds. It is truly a family business in every sense of the word.
If you are looking forward to enjoying maple syrup with best of class taste, purity, balance and density give our maple syrup a try.
–The Garigliano Family.
Organic Maple Syrup & Honey
Our unique location in the Catskill Park provides our maple orchards with the clean air and pure water necessary for our trees to produce the purest maple sap. Our 800 acre main farm is sandwiched between the NYC Rondout Reservoir and The Sundown/Denman Mountain Wild Forest. We do not tap road-side trees. Our sugarbush locations and operating protocols allow organic certification by USDA and NOFA.
Our sugar bush improvements are modern and sanitary, including a few hundred miles of tubing to transport sap from our trees either directly to our sugarhouse or to stainless steel holding tanks in pump stations where the sap is trucked to our sugarhouse.
All of our maple syrup is produced in our award winning sugarhouse. All equipment used for syrup production is the most modern available. Our attention to every small detail during production results in what we believe to be the best tasting maple syrup available. We are not a packer of syrup produced by others.
There's a lot of hard work involved, as our son John can tell you, and the whole family pitches in. An Auburn University Ag Economics graduate putting his college degree to use, John is the in charge of the day-to-day details of running our farm. Older brother Jim (Owner of Garigliano Contracting LLC) works with us during the production season and is a top notch sugarmaker. Brother Joe (an accountant at a Big 4 firm is Chicago) has set up the inventory and internal control systems for the business. Brother Matthew (an engineering major at Auburn) helps with the mapping, design and layout of new areas to be tapped. Thirteen year old Mark’s first job in the summer of 2011 involved wire tying tubing to trellis wire and installing manifolds. It is truly a family business in every sense of the word.
If you are looking forward to enjoying maple syrup with best of class taste, purity, balance and density give our maple syrup a try.
–The Garigliano Family.
Organic Maple Syrup & Honey
Hudson Valley Cold Pressed
Who are the Haight’s? Carol Cappillino and John Haight were born and raised in Poughkeepsie, NY. They had 2 sons, Kevin and Jeffrey Haight. In addition to their newly established oil company, Kevin Haight is the owner and operator of Quality Pool Management. He is also very active in the local community with Hunters for the Hungry and is on the board of the town of LaGrange Open Space Committee. His wife Traci is a Registered Dietitian with over 20 years of experience and her own private practice, Nutrition Works, Inc., in the Hudson Valley area. She specializes in integrative and complementary nutrition and wellness from infants on up through adulthood. Jeffrey and his wife Allison are both graduates of the Culinary Institute of America in Hyde Park, NY. They each have over 20 years of experience which includes: cooking, management, sales and marketing in the food industry. The future generation of the Haight family includes : Kevin and Traci’s daughter, Delaney and Jeff and Allison’s children, Claudia and Colin. Grandpa John often refers to the grandkids as his “Legacy”.
The Haight Family lived down the road from the Robb Brother’s farm since the 1960’s. They purchased the farm in 1999. After years of being farmed by their long time family friend and mentor, Bill Plass, a discussion of a new project came about in 2012. Kevin was seeing the rising cost of both diesel and home heating fuel and soon talks of making biodiesel began. After much research for the best product to grow for oil production, Kevin decided that their farm would start with sunflowers. Sunflowers have the capability of producing a higher oil yield than many other crops. After tasting the oil and having discussions with his wife, brother and sister-in-law about the nutrition benefits, culinary uses and outright amazing flavor of the cold pressed sunflower oil Kevin’s idea of burning it for biodiesel became obsolete. The wheels of the birth of a new business began turning…. Kevin and Jeff started on a journey of finding the right people to help them do this. This included several trips to the Mid West to visit people and farms already involved in the cold pressing oil industry…along with many, many follow up phone conversations. We are eternally thankful and grateful to ALL who helped us in this business venture !!! We would especially like to acknowledge the Boyer family from Indiana!
Hudson Valley Cold Pressed Oils was born and established in 2014.
Cold Pressed Sunflower oil
Who are the Haight’s? Carol Cappillino and John Haight were born and raised in Poughkeepsie, NY. They had 2 sons, Kevin and Jeffrey Haight. In addition to their newly established oil company, Kevin Haight is the owner and operator of Quality Pool Management. He is also very active in the local community with Hunters for the Hungry and is on the board of the town of LaGrange Open Space Committee. His wife Traci is a Registered Dietitian with over 20 years of experience and her own private practice, Nutrition Works, Inc., in the Hudson Valley area. She specializes in integrative and complementary nutrition and wellness from infants on up through adulthood. Jeffrey and his wife Allison are both graduates of the Culinary Institute of America in Hyde Park, NY. They each have over 20 years of experience which includes: cooking, management, sales and marketing in the food industry. The future generation of the Haight family includes : Kevin and Traci’s daughter, Delaney and Jeff and Allison’s children, Claudia and Colin. Grandpa John often refers to the grandkids as his “Legacy”.
The Haight Family lived down the road from the Robb Brother’s farm since the 1960’s. They purchased the farm in 1999. After years of being farmed by their long time family friend and mentor, Bill Plass, a discussion of a new project came about in 2012. Kevin was seeing the rising cost of both diesel and home heating fuel and soon talks of making biodiesel began. After much research for the best product to grow for oil production, Kevin decided that their farm would start with sunflowers. Sunflowers have the capability of producing a higher oil yield than many other crops. After tasting the oil and having discussions with his wife, brother and sister-in-law about the nutrition benefits, culinary uses and outright amazing flavor of the cold pressed sunflower oil Kevin’s idea of burning it for biodiesel became obsolete. The wheels of the birth of a new business began turning…. Kevin and Jeff started on a journey of finding the right people to help them do this. This included several trips to the Mid West to visit people and farms already involved in the cold pressing oil industry…along with many, many follow up phone conversations. We are eternally thankful and grateful to ALL who helped us in this business venture !!! We would especially like to acknowledge the Boyer family from Indiana!
Hudson Valley Cold Pressed Oils was born and established in 2014.
Cold Pressed Sunflower oil
Hawthorne Valley
Hawthorne Valley farm is a diversified, Biodynamic farm in upstate New York. The farm spans 500 acres of woodlands and rolling hills, open fields and meadows, and flowing creeks and streams. At the heart of the farm is the closed herd of 60 grass-fed cows which, to a large degree, provides the pulse and rhythm for the farming operations. The cows furnish the milk for our Creamery and provide, along with the other farm animals, the basis of our compost, which ensures a continuous, regenerative cycle by building the soil fertility of their pastures and vegetable fields.
Sauerkraut
Hawthorne Valley farm is a diversified, Biodynamic farm in upstate New York. The farm spans 500 acres of woodlands and rolling hills, open fields and meadows, and flowing creeks and streams. At the heart of the farm is the closed herd of 60 grass-fed cows which, to a large degree, provides the pulse and rhythm for the farming operations. The cows furnish the milk for our Creamery and provide, along with the other farm animals, the basis of our compost, which ensures a continuous, regenerative cycle by building the soil fertility of their pastures and vegetable fields.
Sauerkraut
Jersey Fresh
New Jersey is known for their tomatoes.
Canned Tomatoes
New Jersey is known for their tomatoes.
Canned Tomatoes
The Hudson Standard
The Hudson Standard aims to raise the quality of small batch cocktail bitters and syrups by featuring the pure flavors of the Hudson Valley. Our syrups, called shrubs, are distinctly tart and sweet, blending seasonal fruits and spices with organic apple cider vinegar. Our bitters are made by finding the best quality ingredients from our area, and extracting the bright clear expressions of the individual elements. All of our products are handcrafted, natural and sustainable.
The idea for The Hudson Standard came to us when a few friends started talking about the handcrafted bitters trend on the west coast. By 2012, we were exploring making bitters here in the Hudson Valley. At the same time, we got really excited about Shrubs, also known as Drinking Vinegars — syrups made from fruit, vinegar and sweetener. Shrubs make for a creative and versatile cocktail mixer and are equally adept as a stand alone non-alcoholic cocktail, added to seltzer. We call it an “adult” soda because it is both tart and sweet, pretty complex.
Our business soon became a commitment to our region, the ingredients in our bitters and shrubs are, whenever possible, sourced from the Hudson Valley. Working with local farms has been greatly satisfying – these days, there is such an openness to new ideas about crops, production, sustainability and cooperative ventures. We feel The Hudson Standard is a welcome convergence between the cocktail revolution and the “farm to table” movement.
In 2013, we made a late summer batch of Pear Honey Ginger Shrub and Ginger Bitters. Both were so well received that we quickly ran out. Since then, we have added more flavors in both categories and continue to invent with our “Small Batch” offerings. While we are growing in the quantities we make, we have not changed our committment to quality and sustainability. Our tag line for The Hudson Standard is “Raise your glass!” and we are determined to share our products every chance we get!
Bitters
The Hudson Standard aims to raise the quality of small batch cocktail bitters and syrups by featuring the pure flavors of the Hudson Valley. Our syrups, called shrubs, are distinctly tart and sweet, blending seasonal fruits and spices with organic apple cider vinegar. Our bitters are made by finding the best quality ingredients from our area, and extracting the bright clear expressions of the individual elements. All of our products are handcrafted, natural and sustainable.
The idea for The Hudson Standard came to us when a few friends started talking about the handcrafted bitters trend on the west coast. By 2012, we were exploring making bitters here in the Hudson Valley. At the same time, we got really excited about Shrubs, also known as Drinking Vinegars — syrups made from fruit, vinegar and sweetener. Shrubs make for a creative and versatile cocktail mixer and are equally adept as a stand alone non-alcoholic cocktail, added to seltzer. We call it an “adult” soda because it is both tart and sweet, pretty complex.
Our business soon became a commitment to our region, the ingredients in our bitters and shrubs are, whenever possible, sourced from the Hudson Valley. Working with local farms has been greatly satisfying – these days, there is such an openness to new ideas about crops, production, sustainability and cooperative ventures. We feel The Hudson Standard is a welcome convergence between the cocktail revolution and the “farm to table” movement.
In 2013, we made a late summer batch of Pear Honey Ginger Shrub and Ginger Bitters. Both were so well received that we quickly ran out. Since then, we have added more flavors in both categories and continue to invent with our “Small Batch” offerings. While we are growing in the quantities we make, we have not changed our committment to quality and sustainability. Our tag line for The Hudson Standard is “Raise your glass!” and we are determined to share our products every chance we get!
Bitters
The wholesale vendors that helps us procure from the farms
Baldor Foods
Hudson Valley Harvest
Farm 2 Tables
Hudson Valley Harvest
Farm 2 Tables