Elizabeth Ryan of Breezy Hill & Stone Ridge Orchards
3012 Route 213, Stone Ridge, NY 12484 Map

Phone: 845-687-2587/ Website 1,2 / Email
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Elizabeth Ryan, producer of Hudson Valley Farmhouse Cider, is a renowned fruit grower and cider maker. Elizabeth bought Breezy Hill Orchard in Dutchess County in 1984 and has since expanded to operate two more orchards. What started out as a roadside fruit stand selling fresh apples has evolved into the area’s most unique purveyor of local foods grown using sustainable farming practices. Stone Ridge Orchard is a 114-acre ecologically managed orchard in the Hudson Valley, which produces Hudson Valley Farmhouse Cider. Ecologically grown means grown on family farms; by stewards of land, water and wildlife; using natural methods and minimal spray; and closing the distance from farm to table. The cidery is based at two beloved Hudson Valley farms, Breezy Hill Orchard and Stone Ridge Orchard, where over 100 varieties of apples are produced. They have just planted a dedicated hard cider orchard with a number of traditional cider apples.Elizabeth has a degree in Pomology from Cornell University and she has also studied cider making in Somerset and Hereford in England. She is one of the founding GrowNYC Greenmarket farmers, received the Cornucopia award from Stone Barns Center for Food and Agriculture, and was a Smithsonian Fellow.VISIT: Stone Ridge Orchard is open 7 days a week 9am-6pm and in the fall is open for apple picking. Breezy Hill Orchard also hosts special events like their Fall Wassail Celebration.VISIT: Stone Ridge Orchard is open 7 days a week 9am-6pm and in the fall is open for apple picking. Breezy Hill Orchard also hosts special events like their Fall Wassail Celebration.PUBLIC TRANSIT: Trailways Bus from NYC (2.5 hours) to New Paltz + Taxi (20 minutes).

Beth Linskey of Beth’s Farm Kitchen
504 County Rt. 46 Stuyvesant, NY 12173 Map
Phone: (800) 331-5267/ Website / Email
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Founded by Beth Linskey in 1981, Beth’s Farm Kitchen was born in an 1850s farmhouse in Columbia County in New York. Beth is a passionate advocate of local farms and keeping farming viable. As part of the Greenmarket of New York City, all of Beth’s fruit, with the exception of citrus, is purchased locally or regionally. Beth initially launched this local jam empire with her first product, Strawberry Jam. Since then, Beth’s Farm Kitchen has developed over 90 jam varieties inspired by the many fruits grown in the region. From Elderberry to inventive combinations like Cherrycot and Raspyboyberry to the bestselling Strawberry-Rhubarb jam, Beth’s experimentation and flavor profiles are diverse and delicious. Eventually, Beth’s Farm Kitchen expanded its product line to include marmalades and chutneys, beginning with the ever-popular Blazing Tomato Chutney. Spicy catsup, pepper jellies, and mustards have also been added to the flavorful assortment. Beth sold the business in 2017 and now it ships nationwide and distributes her classic jams, chutneys and sauces to specialty groceries across the Northeast. She currently serves on the board of Fulton Stall Market.

Willy Denner of Little Seed Gardens
541 White Mills Rd., Valatie NY12184 Map
Phone: (518) 392-0063 / Website / Email

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Little Seed Gardens is a 97-acre family run farm in Chatham in Columbia County, situated on rich bottomlands at the confluence of two creeks. Farmers Claudia Kenny, Willy Denner, and their two children tend vegetables, cover crops and pasture. The farm is committed to agricultural practices that protect land and human resources, build biological diversity, and produce quality food for local communities. The food is grown without synthetic insecticides, fungicides, herbicides or fertilizers, working to sustain the land for future generations. Little Seed Gardens is certified organic by NOFA-NY Certified Organic, LLC. Willy and Claudia began Little Seed Gardens out of a shared passion for gardening and desire to integrate work, home and family life. Willy organizes and implements production of the 20 acres of vegetables and has a profound commitment to working with the natural cycles and building the farm’s soil life. Claudia was drawn into a life of farming through the joy of playing in the dirt and a desire to live well. She is motivated to farm by the desire to create healthy human community co-existing peacefully. The two have been using Holistic Resource Management as a decision-making model for Little Seed for the last 20 years. Claudia and Willy work as sustainable food system activists on projects with diverse stakeholders. They also offer farm mentoring to young farmers and mentor
through NOFA New York.

Miriam Latzer of Good Flavor Farm
1187 County Route 6, Clermont, NY 12526 Map
Phone: (845) 430-6734 / Website

Good Flavor Farm is located on a small piece of land in Clermont, NY. Owned by farmer Miriam Latzer, Good Flavor Farm believes that everyone should
have access to delicious and nutritious food that feeds the body, soul, mind and heart. The farm’s produce is Certified Naturally Grown, non-GMO seed, with no pesticides and no herbicides. They maintain a real commitment to improving the soil through methods like cover-cropping, and even more sustainable sources of fertility.
Morse Pitts of Windfall Farm
301 Neelytown Rd, Montgomery, NY 12549
Map
Phone: (845) 457-5988/ Website/ Email
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Morse Pitts is owner of Upstate New York local farm, Windfall Farm. Windfall is a small, unconventional farm in Montgomery, NY, which specializes in salad greens and unusual produce such as edible flowers, watermelon radishes, etc. The farm uses no pesticides, no herbicides, no insecticides, no fungicides, and no chemical fertilizers. They introduced the term “organic” to describe Windfall Farms before the U.S.D.A began its national organic certification program. It set a lower standard than the original certifiers, allowing large industrial farms to be called “organic” while maintaining many unethical agricultural and labor practices. Windfall Farm no longer endorses the term, but still supports many organic farms and organizations that hold themselves to higher standards.
Brother Victor-Antoine d’Avila LaTourette of Our Lady of the Resurrection Monastery
246 Barmore Rd., Lagrangeville, NY 12540 Map
Phone: (845) 457-5988 / Website

Brother Victor-Antoine d’Avila Latourette is a resident Benedictine monk at Our Lady of the Resurrection Monastery near Millbrook, NY, and nine-time author d’Avila Latourette celebrates traditional monastic cooking, which centers on simple, fresh, wholesome ingredients from the seasonal harvest of monks’ gardens. In his latest book, d’Avila-Latourrette follows up his Twelve Months of Monastery Soups with a similar ode, this time to the healthful, palate-pleasing salad, collecting hundreds of eclectic salad recipes from around the world. The recipes are organized according to the bounty of the seasons from the first spring harvest to the heartier fare of the winter months, each of these mostly vegetarian salads call for the fruits, grains and vegetables appropriate to the season. Each page contains an appropriate and entertaining proverb or brief quote about eating, cooking or the spiritual life.
Jean Paul Courtens of Roxbury Farm
2501 NY-9H, Kinderhook, NY 12106
Map
Phone: (518) 758-8558 / Website
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Roxbury Farm is a community-supported farm, which was founded by Jean-Paul Courtens in 1990. Roxbury grows vegetables, herbs, grass-fed pork, lamb, and beef for over 1000 shareholders representing over 1200 families in four communities–Columbia County, the Capital Region, Westchester County and Manhattan–on 375 acres in Kinderhook, New York. In 2016, Roxbury Farm CSA is celebrating its 26th year as a CSA community. Since 1991, when it started with 30 members in Manhattan, the farm has strived to produce high quality food at an affordable price. Roxbury Farm has become recognized across the United States as a farm with innovative practices inspired by Courtens’ core passions: building soil fertility, creating new ways to relate to the marketplace, and training new farmers. In 2015, Jean-Paul was able to take all of these passions to a new project, the Hudson Valley Farm Hub, near Kingston, NY. Jean-Paul, along with other members of the Farm Hub Team, are developing and implementing a new way to train farmers in the Hudson Valley. VISIT: Roxbury Farm has two separate locations in Kinderhook, NY separated by about 1 mile. At the South Farm you will find the farm office, washing and packing barns, the greenhouses, and most of the vegetable fields. At the North Farm you will find the CSA pick-up barn, the pick-your-own flowers and perennial herbs, and the farm animals. PUBLIC TRANSIT: AMTRAK to Hudson, NY (2 hours from NYC) + Cab (5 min)
Ashley Loehr of Sparrowbush Farm
2409 Route 9 Hudson, NY 12534 Map 
Phone: (518) 537-4401/ Website
Sparrowbush Farm, a six-generation family farm dating back to 1853, raisesanimals, vegetables, and grains in Hudson, NY with a focus on fall and winter
availability. Surrounded by farming neighbors, Sparrowbush continues a tradition of agricultural production in Columbia County. The farm raises high-quality, nutritious food using practices that do not deplete the soil or pollute the water so that farmers can continue to grow there for generations to come. The farm grows 25 vegetable varieties for its winter farm share. Sparrowbush relies on crop rotation, cover cropping, green manures and soil amendments to correct deficiencies and build long-term fertility; and doesn’t use any chemical pesticides or synthetic fertilizers. On pasture the farm raises hogs, laying hens and sheep that eat grass, forage crops, vegetable scraps and organically grown, local grains. Sparrowbush also grows rye, wheat, flint and flour corn, and popcorn.
Guy Jones of Blooming Hill Farm
1251 NYS Rt. 208, Blooming Grove NY 10914 Map
Phone: (845) 782-7310
/
Website / Email
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Guy Jones started farming in the Hudson Valley in the early 1980s, not long after he gave up his storefront law office in Albany, New York. In the beginning, Blooming Hill sold vegetables at farmers markets locally and in New York. City at the Union Square Greenmarket. Back then, the farm still grew a very wide variety of specialty organic produce – some of it strange and new even for the burgeoning New York restaurant scene. This attracted the attention of up-and-coming chefs such as David Bouley, Mario Batali, Tom Colicchio and Michael Romano. These would-be restaurateurs began picking up produce from the farm’s Greenmarket stand on a regular basis. Other chefs caught wind of this and began requesting that the farm try growing unique crops from then hard to obtain imported seeds. The farm answered these requests and the word began to spread. Before long, Blooming Hill had a small but loyal group of wholesale customers, and was delivering weekly to restaurants in New York and the surrounding area.Today farmer Guy Jones and Blooming Hill Farm are still known for the unaltered, eclectic and broad produce offerings: they grow and forage over 200 varieties of fruits and vegetables on a hundred acres in Orange County, NY, and are proud to sell to some of the finest restaurants in New York City, New Jersey, and the Hudson Valley. VISIT: Come by for brunch every Saturday and Sunday at the farm from 10am to 2pm. PUBLIC TRANSIT: Coach USA bus to Highland Mills (1.25 hours from NYC) + Cab (15 minutes).
Ray Bradley of Ray Bradley Farm
317 Springtown Rd, New Paltz, NY 12561 Map
Phone: (845) 255-8769
Website / Email
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317 Springtown Road was once an abandoned 27 acres farm, and an eyesore to everyone. But what Ray Bradley saw was an opportunity to actualize his
dreams of having a place to raise animals and grow vegetables, fruits, herbs
and flowers to share with others. Full of potential, his field of dreams has become a working farm, home to chickens, bees, pigs, and the occasional stray cat, along with row after row of vegetables, flowers and herbs. Ray got his start in the restaurant industry, beginning humbly peeling carrots in 1976. He worked his way up throughout kitchens across the industry, rubbing elbows with soon-to-be culinary stars like Daniel Boulud and Thomas Keller, serving as sous chef for the storied Le Cirque, and eventually helping launch Bouley from the ground up with friend David Bouley. But after a 15+ career, he grew tired of the taxing restaurant lifestyle. He began working as a distributor, then rented a small plot of land and grew/sold his own organic vegetables, then oversaw the kitchen at a friend’s bed and breakfast in
Costa Rica, and then rented farmland to expand his organic lot in New Paltz before finally opening Bradley Farm in 2000 on those 27 acres of land. He hasn’t looked back since.
Jay Uhler of Peace & Carrots Farm
Phone: 845-913-6187 | Website | Email
Peace and Carrots Farm is a 4-acre, 75-member, non-certified CSA in its third year. The farm has been a dairy operation for four generations and
Peace and Carrots’ parcel takes up only 3 of about 200 acres that composes the farm as a whole. The farm is located in the Hudson Valley, which is
known for its natural beauty. VISIT: Check out the
2016 Events Calendar
for upcoming events. PUBLIC TRANSIT: Coach
USA bus
to Chester, NY (1.5 hours) + Cab (5 minutes)
Lynn Faurie of B&L 4E Farm
561 Old Indian Rd, Milton, NY 12547 Map
Phone: (845) 795-2207 Website | Email

At B&L 4A Farm, the cattle are raised in grass, hay and natural forages; they are never in a feed lot; they always have access to pasture, and they are never given hormones or antibiotics. These animals experience herd life, as opposed to stressful feedlot conditions. The farm’s cows nurture their calves instead of early weaning and attempt in every way to provide a natural, humane lifestyle for its animals.Farmer Lynn Faurie has a strong belief that it all starts with the soil: without healthy soil, there is no healthy grass; and if the grass isn’t healthy, the end product is not the desired product. Sun drenched, carefully rotated pastures at the farm have an abundance of vitamin E, an antioxidant that has been found to produce steaks that stay fresh and flavorful longer. Eating a diet of grasses also makes the farm’s beef rich in Omega-3 fatty acids, which have been proven to help reduce cholesterol and fight heart disease. B&L 4A’s beef is also a good source of CLA, or Conjugated Linoleic Acid, an important nutrient that encourages “repartitioning”, a process that directs calories toward muscles and away from body fat. The farm’s chicks are raised in “hoop houses,” which are moved twice a day to graze in the lush pastures, and they are fed organic grain as well.
Sam Wildfong of Obercreek Farm
59 Marlorville Rd. Wappingers Falls NY 12590 Map
Phone: (845) 632-3888 |

Website | Email
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Obercreek Farm is a certified organic farm located in Wappinger Falls, NY and has been in production since 2013. Obercreek grows diversified vegetables for its CSA, wholesale accounts in the Hudson Valley and New York City, farmers markets, and for its onsite farm stand. The farmers grow outside during the season and in four passive solar greenhouses year round. In addition to the vegetable production, Obercreek has a half-acre hop yard and a quarter acre perennial herb garden. When weather turns too cold to grow food in the field, the farm is kept alive by growing specialty baby greens in the solar greenhouses. All vegetables and herbs are Certified Organic. An additional 6 acres will go into production in 2016 making it a total of 14 acres in rotation throughout the main growing season.Sam Wildfong, along with a group of young farmers, has a passion for hard work that brings health and sustainability to themselves, their community and their soil. Obercreek is dedicated to preserving the natural integrity of its land by nurturing a biologically diverse environment, fostering a place where the community can come together to teach, learn, experience, and celebrate life in the Hudson Valley. VISIT: Visit the Obercreek Farm Stand in Wappingers Falls, NY.PUBLIC TRANSIT: Metro North Train to New Hamburg (1.5 hours from NYC) + 1 mile walk.
Jacob Diaz of Slow Roots Farm
Phone:(315) 717-9080
Slow Roots Farm is made up of land that has been farmed for hundreds of years and has been under organic management for the last thirteen. Farmer Jacob Diaz is working to create a healthy, sustainable model for living and working on its land. Diaz has planted vegetables in five different counties in New York and milked cows in three of them. Slow Roots Farm has been a vision since he started farming eleven years ago and is the result of knowledge and experience accumulated over the years.
Will Brown of Lowland Farm
68 Prices Switch Rd.,
Warwick,
NY
10990 Map
Phone: 845-481-3459 | Website | Email
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Lowland Farm is named for the flat expanse of rich, grassy pastures and fields that slope into lofty hills skirted by the rambling Pochuck Creek. Farmer Will Brown aims to raise the farm’s animals responsibly, to graze its land in sustainable fashion, and to price its grass-fed beef & pork reasonably. Lowland Farm’s cows spend their entire lives out of doors, grazing on open pastures in Amity, by the Black Dirt fields of Pine Island, NY. Cows are mixed breeds, including Angus, Hereford, and Devon. They graze on grass in the summer and in winter eat hay harvested from the bottomlands of the farm. Pigs are heritage breeds that live on feed and the fruits of their foraging. Not crowded into feedlots, they do not need, nor receive, antibiotics. They grow naturally, free of growth-promoting hormones.VISIT: Visit their farm store Saturdays year-round 10am-3pm.PUBLIC TRANSIT: Take NJ Bus Transit 2 hrs to Warwick, NY + Taxi 15 min.
Chris Harp of Honey Bee Lives
133 Plains Road, New Paltz, NY 12561 Map
Phone: 845-255-6113 |
Website | Email
become a fan!Chris Harp is an organic beekeeper, “Bee Doctor”, beekeeping teacher and co-founder of HoneybeeLives. He has been tending his own hives in New Paltz, NY for twenty-six years. He has expanded his naturalist and biodynamic approach to tend approximately 200 colonies in locations in New York and Connecticut for both individuals and organizations. Harp is a consultant on hive health for troubled colonies and concerned beekeepers. Harp’s naturalist and biodynamic methods, and unique hive designs, have developed from his years of working with, and listening to, Honeybees, as well as having studied with Gunther Hauk at the Pfeiffer Center. He has served on the Board of Directors for the Catskill Mountain Beekeepers’ Club, and is currently on the advisory board of the Ulster County Beekeepers Association. Harp was also a consultant for the CNG (Certified-Naturally-Grown) Apiary Standards for their Certification Program and the ensuing publication Handbook for Natural Beekeeping.VISIT: Chris Harp and Grai Rice teach intensive 2-day beekeeping workshops in the winter in the Hudson Valley and Brooklyn, and seasonal hands-on classes in the New Paltz apiary in spring and late summer. PUBLIC TRANSIT: Trailways Bus from NYC 2.5 hours to New Paltz + 6-minute Taxi.
Hanna Bail of Threshold Farm
16 Summit St., Philmont, NY 12565
Map
Phone: (518) 672-5509 | Website | Email
Hanna Bail is proprietor of Threshold Farm, a small, diverse biodynamic farm, which is protected by the Columbia Land Conservancy. The farm specializes in tree fruit; vegetables; and grass-fed beef and pork, fed with strictly organic and soy free grain and the farm’s fruit and vegetables. Farm records dating from the 1700’s to present show that Threshold farm has never been treated with pesticides, herbicides or artificial fertilizers. The farm’s own cowherd fertilizes the fields and its nearly 100% orchard hygiene lends to the growth of organic/biodynamic peaches, pears and apples with exceptional flavor. The farm is off the grid, with a beautiful rammed earth room, where most of the materials have come from within a few hundred feet! VISIT: Call at least one day in advance to visit the farm. PUBLIC TRANSIT: AMTRAK to Hudson, NY (2 hours from NYC) + Cab (18 minutes).
Don Lewis of Wild Hive Farm
2411 Salt Pt. Tpk., Clinton Corners, NY 12514 Map
Phone: (845) 266-0660 | (845) 266-5863

| Website | Email
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Wild Hive Farm was founded to promote sustainable agriculture in its region by promoting grain-based local agriculture. This mission is born out of the local food movement and Wild Hive is committed to the production of locally grown and milled high quality flour. Wild Hive operates a flourmill using traditional stone grinding equipment. Founded by Don Lewis, Wild Hivehas received considerable recognition for its flour, which is milled in small batches from organic grain purchased from local and regional farmers. Wild Hive is significantly different from other flours in that it is fresher, with a taste and quality difference that is appreciable and highly regarded by top chefs and “locavores” who prefer to cook and eat high quality locally sourced ingredients.In the 30 years since Don Lewis first began raising bees for local honey (hence the name Wild Hive Farm), his commitment to reviving grains and promoting sustainable agriculture has helped reshape the future of local grain-based agriculture in America. Lewis believes that Wild Hive’s model lays the groundwork for a regional grain-based food systemthat will help bring food security to the Northeast, provide a more nutrient
dense food supply, and give fair value to growers and consumers.
John Gorzynski of Gorzynski Ornery Farm
7460 NY State Rt. 52, Narrowsburg, NY 12764
Map
Phone: (845) 252-7570 | Website | Email

Nestled in a valley of the Catskills two and half hours north of New York City, you’ll find highly nutritious and flavorful vegetables growing on Gorzynski Ornery Farm. John Gorzynski started farming in 1976 when he decided his backyard garden was producing more food than his family could eat and/or
give away. They decided to buy a larger farm and in 1982 the Gorzynskis started creating their 20-acre farm in the Catskills. Gorzynski Ornery Farm produces over 500 varieties of vegetables and over 100 varieties of fruit all selected for exceptional flavor. The farm was certified “organic” for over 20 years by alternating certifiers and they continue to adhere to real organic standards far exceeding the government definition. Gorzynski Ornery Farm generates its own fertility derived from a crop rotation that favors more green manure and fallow than production. John has been a longtime advocate for organic agriculture and small-scale growers, especially in his local Farm Bureau. In 2002, however, he dropped their organic certification for the farm in protest of the newly enacted federal standards and changed the name of his business from “Gorzynski Organic Farm” to “Gorzynski Ornery Farm.” He sells his produce to very happy vegetable eaters at NY farmers markets, via a CSA program and to local selected restaurants.
Eugene Wyatt of Catskill Merino Farm
Phone: (845) 772-1050 Map
Website |
Email

Catskills Merino Farm was founded by Eugene Wyatt on Saxon Merino rams, which were imported from Australia in the early 1990’s. The farm is located in the low hills of Goshen, NY, 66 miles north of Manhattan and west of the Hudson River. The farm is a place of health, birth and well-being with
great attention to the land as an offering; nothing is wasted. Catskills Merino Farm prides itself on raising sheep on pasture in the natural, time-honored small farm way. Sheep are treated as the special beings they are, and with respect to the land that sustains them. In summer the sheep graze 100 acres of lush, native grasses; in winter they eat sweet, local hay cut on the farm. Since the import of Saxon Merino rams, Catskill Merino ewes have been bred and selected to produce exquisite fine wool and the best of lean lamb.
Jeff Bialas of J & A Farms
PO Box 304, Goshen, NY 10924 Map
Phone: (845) 360-5380 / (845) 374-6941
Website / Email
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Jeff Bialas founded J & A Farms with wife Adina Bialas in 2010. J
& A grows over 250 varieties of over 70 different kinds of vegetables, sustainably and thoughtfully, in Goshen New York’s famous black dirt region. The vegetables are available for sale through farmers markets, CSA programs, and direct to chefs/restaurants. J & A grows a full range of vegetables, specialty items and herbs, including basil, cilantro, dill, lavender, mint, oregano, parsley, rosemary, sage, thyme, and more! At J&A Farm, vegetables are grown according to organic principals. They are not Certified Organic, however, all of the farm’s produce is “Certified Naturally Grown.”
For more information on farm escapes, farm tours, wineries and craft beverage trails, visit the EscapeMaker Pop-Up shop inside Fulton Stall Market
at 91 South St.!