Homegrown may 2017

The Greener Pastures of Central New York’s Artisan Agribusiness Vol. 1 No. 1

F RE TAKE E ONE

Spring 2017

Farm 2 Table

Troyer’s Country Store

Recipes to please your mind, soul and palette.

A taste of the Amish Heartland of Ohio in Upstate New York

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| Homegrown Magazine 3

Homegrown

The Greener Pastures of Central New York’s Artisan Agribusiness

Published by Eagle News 2501 James St, Suite 100, Syracuse, New York 13206

Phone: 315-434-8889 Fax: 315-434-8883 newsroom@eaglenewsonline.com

Editor’s Note

PUBLISHER

SPRING 2017

I’m not a farmer.

A real farmer – someone who truly worked the land, who woke up well before the sun to milk a herd of cows, or tend a flock of sheep should point at me and laugh if I ever have the audacity to claim that I am among their peers.

But I’ve always had a tremendous admiration for those Central New Yorkers that grow the food that we put on our table and who labor long hours as stewards of the land. So much so, that my wife and I, with some input from our children, have decided to trade in our comfortable suburban existence for a small, 210-year-old farm in the country.

At one time, our home and barn anchored a 600-acre farm that was carved out of the wilderness between 1800 and 1810. The man who bought the land from the Revolution War soldier to whom it was granted, built our home in the first decade of the 19th century, and is now buried across the road in a small country cemetery. Now, it sits on just over six acres, which seems vast when compared with our little quarter-acre lot in the ‘burbs.

Having moved in just four months ago, we continue to explore the nooks and crannies of the property and the buildings and nearly every day we find some new artifact of the farm’s long history. Protruding from the bushes and overgrowth behind the barn are the fossils of old farm equipment. Hanging on the wall of the wood shop is a rusty old saw, as long as a grown man is tall. In the shelves below an old Victrola that was left behind are the farm owner’s business records from the 1950s and 60s.

It’s a home with a story.

This story, of course, is a familiar one in a community with a strong agrarian history.

Which brings us to the concept of this magazine.

Homegrown is a celebration of the people and the businesses that have taken what the rich land of Central New York has given them and turned it into a crop, a product, or a career. In this inaugural edition, we speak with an Amish family that has turned its homespun ways into a destination shopping experience. We also introduce you to several women who have accepted farming’s challenges, and we learn of a couple who reclaim relics from area farms and turn them into one-of-akind pieces of furniture and art. Among several other stories, we provide you with ideas for healthy eating at home, and events you can participate in around Central New York.

We hope you enjoy this first edition of Homegrown, and if you have story ideas or thoughts on how we can imOn the Cover prove our next edition (schedNonstop work for uled for late August), please let over 50 years at us know.

David Tyler Publisher dtyler@eaglenewsonline.com

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VOL. 1 No. 1

Durfee’s Stand at Tuscarora Dairy.

Photo by Sandy Roe

David B. Tyler 434-8889 ext. 302 dtyler@eaglenewsonline.com EDITOR

Jennifer Wing 434-8889 ext. 340 jwing@eaglenewsonline.com ad sales

Lori Lewis 434-8889 ext. 316 llewis@eaglenewsonline.com circulation manager

Lori Newcomb 434-8889 ext. 333 lnewcomb@eaglenewsonline.com creative director

Sean Haney 434-8889 ext. 331 art@eaglenewsonline.com

We want your news! Contributions can be sent to Jen Wing, Editor, Homegrown Magazine, 2501 James Street, Suite 100 Syracuse, New York 13206 (jwing@eaglenewsonline.com). Original contributions become the property of Homegrown Magazine. Contributions cannot be acknowledged or returned. To contact us please call 315434-8889, or fax 315-434-8883

Homegrown Magazine is a unit of Community Media Group LLC. Published bi-annually. Display advertising rates available upon request. Homegrown Magazine reserves the right to refuse advertising for any reason. We do not guarantee any of the information, services, or products published in this or any issue. The opinions expressed by contributors do not necessarily reflect the opinions of this publication. Copyright ©2017 by Community Media Group LLC. No portion of Homegrown Magazine may be reproduced without permission from the editor.

Contents SPRING 2017

features for you

Troyer’s Country Store

6

A taste of the Amish Heartland of Ohio in Upstate New York

6

Unite Two Design

10

Creating unique creations from salvaged materials

Visible Ink

12

Tymeless Tattoo unveils gallery

Fresh Food Give-away 14 Giving the Southwest neighborhood access to produce

Green Fork NY

18

Ithaca Farm making a difference on and off the table

Farmshed Harvest

29

Putting Upstate on your plate

& happenings 10 tastes Great Recipes 16 Green Fork NY & Owera Vineyards

Community Calendar

23

Fresh happenings near you

Raise A Glass

31

Bloody Shiner - Old Home Distillers

18

July 29 10-4

openfarmdaymadisoncounty.com | Homegrown Magazine 5 VOL. 1 No. 1

TROYER’S COUNTRY STORE 6 Homegrown Magazine |

VOL. 1 No. 1

A taste of the Amish Heartland of Ohio in Upstate New York Story and Photos

by Riley Bunch

over the Upstate area. The most popular section is the deli, where the line often stretches from the cold glass case filled with food to the very front of the store.

Customers can request freshly sliced meats, turkey, ham, and cheeses— swiss, American and provolone— as well as order custom sandwiches on the spot.

The family rises every morning at different times depending on the chores that need to be done such as milking the cows and baking goods for the store. At 7:30 a.m., they all gather for breakfast, eating Martha’s healthfocused cooking. Martha feeds “a small army” every day, said John, while he takes of the “lowly position of dishwasher.”

Over the years, Mervin, now 18, began managing the store daily along with his older sister Marlene. As his older brothers went on to work on dairy farms and become self-employed and his older sister went on to become a school teacher, Mervin stayed close

about their families.

“I’ve been coming here since it opened,” said regular customer John Schoeck. “I would On the morning of their first anniversary say they are friends of the family. They’re the sale in the fall of 2011, Mervin Troyer sat in type of people who get to know you.” the back of his family’s convenience store, Advertisement for the business relies double checking inventory and unsure what to almost solely on word-of-mouth to constantly expect. At breakfast that morning, the Troyer bring in new customers in, while their great family nervously weighed the possibility that customer service keeps them coming back. no one would show up. But, to their surprise, Many regular customers have been coming over an hour before the store opened, cars since the store first opened its doors. pulled up the long gravel hill to the parking Devon and Jason Neal don’t frequently lot, one-by-one. make the drive out to Troyer’s Country Store “They kept coming, and they kept coming,” from their home in Liverpool with their baby said Mervin, the family’s youngest son, 11 Oliver, but, when they do, they stock up on years old at the time. “Of course, pressure kept favorite bulk items. mounting and mounting. So, we opened the “They have a lot of healthy alternatives,” doors and this place was just packed.” said Devon.

The family recalled more than a thousand Troyer’s Country Store prides itself on 100 people walking into their store that day and percent satisfaction, quality focus, friendly walking out with bags filled full of discounted staff and prompt service. There are only goods. The sale marked the first of many. three things they never do: never argue Just more than a year with a customer, never before that day in 2009, ignore a customer and John and Martha Troyer, never sacrifice quality for along with their six price. In one instance, a children— Marlene, Wayne, customer brought back a Linda, Leroy, Michael and jar of peanut butter that Mervin — packed their they had already tried and things from their home requested a different kind. in the Amish Heartland of “Happy customers are Ohio and made their way more important than a $2 to Upstate New York. jar of peanut butter,” said The family wanted John. to enter the farming In addition to their own business, and Upstate farm products, the store New York provided a large sells eggs from the farmer Amish farming community across the road, locally and lots of available land. crafted goods such as “Despite all the negative candles, soaps and wicker things people say,” said baskets, and bulk items John, “I still think America they purchase from Dutch is the land of opportunity Valley Food Distributors for those who are willing based in Pennsylvania. to work and get their “Some people think we Above left: Mervin Troyer greets familiar faces at the register and deli daily. His social personality has over time made hands dirty.” are some kind of the most recognizable figure for the customers. Bottom Right: Rita Mast has been working for the Troyer family In Ohio, the family ran a him on Saturdays for nearly two years. Her store tasks include working in the deli and occasionally running the register. wizards that make tarp shop, making covers everything happen in the for hoop barns, but left the business to buy to home. His morning tasks include baking back, but you know there’s a limit to what you a 200-acre farm in the town of Fenner. From can do,” said John. fresh breads and pastries for the store. “He’s April through September of that year, the Dottie Migonis, who lives in Hamilton, visits the main guy around here,” his father John family built Troyer’s Country Store with their the store once every two weeks. She loves the said. own hands. pastries.

Mervin’s distinctly outgoing personality Now, after celebrating their seventh “They have a lot of products that are not endeared him to their customers, many often anniversary, the store acts as a go-to going beyond shopping and conversing about shopping destination for residents from all Continued on page 8 the how the store is doing or sharing news

found in regular stores,” said Dottie. “The meats are excellent, baked goods are amazing and I even use their soap.”

The store is fully equipped with a peanut grinder to make peanut butter. The family grinds only one ingredient— peanuts— into a unique and smooth butter that is popular among customers. Seven-Year Aged Cheddar cheese is offered to sample on the counter by the register. The taste is so sharp, even Mervin eats it with a cracker to balance it out.

“One of the most fun parts of having the store are the customers,” said John. ““They don’t want a Walmart here, they want a small country store.”

One thing that bothers him, however, is the negative perceptions people often have about farming.

“There’s still a lot of people out there that think farming is just a bad thing, where you lose a lot of money,

Troyer’s Country Store relies on word-of-mouth to bring new customers in and expand their client base.

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VOL. 1 No. 1

and it’s too much work,” said John. “But a lot of it has to do with the fact that whenever people have a profit they give it to the equipment dealer. If they let the animals do more of the work they’d make more profit.”

The niche market of the small Town of Fenner in Upstate New York that the Troyers settled into contributes to their success.

They said they feel that attempting to sell goods into a large commodity market would have been disadvantageous to the farm and business.

On Saturdays, their busiest day of the week, the store often has over 200 transactions at the register, roughly 300 to 400 people. On warmer days, customers are greeted by the family dog, Cindy, and open the door to enter a

bustling market that seems to transcend time in both products and décor.

At the end of the day, Mervin removes a big black book from their office’s desk and carefully places it on the table, flipping to the most current date and checking records of sales. The Troyers have hand-written records for every year, dating back to the very first day they opened. The system hasn’t let them down yet.

His father expects the youngest son to continue to grow in his position in the store, one day becoming a partner.

Mervin enjoys running the family business and has ruled out farming— he doesn’t like working with animals as much as in the store. However, he is unsure where time will take him.

“I haven’t really charted out my future yet. Possibly I’ll [run the family store], or I might start up another business, too. I don’t know,” said Mervin.

“I definitely want to do something where I can continue dealing with people. It’s kind of what I like to do.”

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VOL. 1 No. 1

| Homegrown Magazine 9

Unite Two Design Creating unique creations from salvaged materials

By Jason Gabak When Keith and Theresa Daddona-Traub found their shop located at 639 Hartlot St. in Elbridge, not far from the former Skaneateles Junction railway, they knew it was the place they were looking for.

The buildings were once the site of various businesses and now the stone and steel structures are home to Unite Two Design, the business the Skaneateles based couple established when they moved to the community in 2007.

Combining the couple’s interests in art, design and metal work, Unite Two Design is a business based around the concept of repurposing and salvaging materials such as wood and steel beams and turning them into new pieces ranging from staircases to furniture and other décor for homes and businesses.

With their work now spanning the country, their approach has found a niche in the design world.

“We are really doing what we want to do, we are doing what I think we were meant to do,” Theresa said.

The couple and their children have spent time living across the country in places like

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Colorado and Pennsylvania, but when they moved to Skaneateles in 2010, there was a sense that they had found their home.

“We came here to start over,” Theresa said. “The communities are great. Central New York has been great for us. We started our business because we wanted to build something for ourselves and do it together.

Everyone here has been supportive and we are happy to live and work here.”

When they decided to create Unite Two Design, the couple wanted to put their skills and passion to work.

Theresa had a life long interest in the visual arts, most recently putting pieces on display at the Schweinfurth Museum in Auburn.

Theresa took a serious interest in working with reclaimed materials while the family was living in the west.

“I was always interested in art,” Theresa said. “It was always a part of my life. I got really interested in what you could do with found objects.”

Keith has a background working with steel and in construction.

It was in 2008 when the recession hit that the couple decided it was time to put

their skills in art and fabrication to work.

“We knew what we had to do,” Theresa said. “We decided it was time to do what we wanted to do.”

Moving to Central New York proved to be the right move for the couple, their family and their business.

In an area where old barns and houses are prevalent there is no lack of materials.

While older pieces of wood and other materials are more common in this part of the country, it still takes work to find the right materials for any given job.

The ability to do this comes from creating relationships and getting to know people who share the same passion for reclaimed materials.

Sometimes it is a matter of finding just the right pieces for a particular project while other times the work is inspired by the materials.

“There are a lot materials around here,” Keith said. “This is a great place to find stuff.

We’ve got a lot of materials off

of the property here. Some times people tell us they are cleaning a place out or tearing something down and we will go and see what we can find. Other times we’ll look at something and it will give us an idea about what to do with it. We are lucky; you can find so much to work with around here.”

Initially working out of a friend’s garage, as the business grew, Unite Two Design needed to find a space of its own.

In this regard Central New York also proved the right place to be.

Located in a former manufacturing facility, which over the years was home to several different businesses, the property has a sense of history that appealed to the couple.

“A friend saw this place was for rent,” Keith said. “We were trying to find a garage or something like that. There was a ton of stuff in here from all the years it had been used as storage. But it seemed like the right place for us.”

Since getting established, Unite Two Design has built a strong and well regarded

reputation for the work it puts out.

From functional pieces like stools and chairs to decorative items and sculptures, interior design to entire staircases, Unite Two Design’s work can be found locally in many homes and businesses including Prison City Brew Pub in Auburn.

“We did the work inside Prison City Brew Pub,” Keith said. “That was a lot of fun. We really enjoy those kinds of projects where we are asked to consult and bring a lot of ideas about what a space can be.”

The couple’s work can also be found in New York City and San Francisco.

With their work stretching across the country, Keith and Theresa have been pleased to see their business blossom.

“It has been really well received,” Theresa said. “That has been great to have people all over the country interested in what we do.”

Much of the work these days comes in the form of commissions, creating pieces specifically for a customer.

But with a growing reputation, Theresa and Keith said they are fortunate to work with clients that allow them to express themselves.

Keith said. “They’ll ask us to design something, a piece or a lot of pieces for something they are working on. We also get to work with a lot of people who trust what we do and let us create what we think will be right. That is a lot of fun to be able to create something unique for each project.”

On the Hartlot Street property are several buildings, which the couple has gradually cleaned out and as their business grows, Keith and Theresa said the space allows them to expand if they so choose.

Keith said they are at a point where they could potentially bring on more help.

But with a business that was created and built by a husband and wife and with each piece thought of and fabricated by the couple, Keith and Theresa are staying focused maintaining what they’ve built together.

“We might do more one day, we might bring in more people,” Keith said. “Right now we like that this is ours and we are proud of what we do and right now we are staying focused on creating the best pieces we can.”

For more information visit unitetwodesign.com.

“We work with designers and decorators,”

Jason Gabak Theresa Daddona-Traub and Keith Traub opened Unite Two Design in Elbridge, creating unique designs, furniture and decorative pieces from salvaged materials.

VOL. 1 No. 1

| Homegrown Magazine 1 1

Visible ink Tymeless Tattoo unveils gallery

By Ashley M. Casey Staff Writer

While their primary canvas is the human body, local tattoo artists recently took to traditional canvas to showcase their art in an exhibit at Tymeless Tattoo’s brand-new gallery space. Tymeless Tattoo welcomed the public to the gallery at a July 16 reception.

Tymeless artist Jamie Santos is the curator of the gallery, which Tymeless owner Kyle Proia spent six months renovating. In addition to room for artwork and live music, the gallery features a chalk wall, an indoor koi pond with two turtles and taxidermied heads of deer, moose and the mythical jackalope, a jackrabbit with antlers.

“As curator, Kyle’s just giving me free rein,” Santos said. “He said, ‘Put as many holes in the wall as you want.’”

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The current exhibit features pieces

by Santos, Proia and other artists from Tymeless and around Central New York.

The works are inspired by full-sleeve and body suit tattoos that generally cover an entire limb, torso, back or even the whole body. Zach Wheeler based one of his pieces on Russian prison tattoos, rubbing his canvas in the dirt for a “simple and gritty” look, Santos said. James Coldinger has drawn tattoos on posters and photographs; a heavily inked Nicki Minaj is displayed in the gallery. Even Proia’s 12-year-old daughter, Sophia, submitted a portrait of a redheaded woman sprawling across someone’s back.

“I like local [artists]. There’s an untapped wealth of talent in this area,” Santos said.

The gallery opening coincided with the Baldwinsville Margaritafest, so Tymeless staff handed out shot glasses and invited

festivalgoers to listen to live music and learn about the tattooing and piercing services the shop offers.

“It’s cool to see it transform,” said Santos, who joined the Tymeless staff in November 2015. “I think pairing music with art brings in a more diverse crowd.

You wouldn’t get someone in based on the art if they don’t know the artist.”

Santos said she hopes the gallery will introduce Baldwinsville to more alternative art. She said future exhibits will include tattoo-inspired, illustrative and avant-garde pieces.

Tymeless Tattoo is located at 36 Oswego St. in Baldwinsville. The shop is open from 11 a.m. to 6 p.m. Sunday, 9 a.m. to 8 p.m. Monday through Thursday and 9 a.m. to 9 p.m. Friday and Saturday.

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| Homegrown Magazine 1 3

Fresh Food Give-away Giving the Southwest neighborhood access to produce

Story and photos by Bridget Whitfield

Metal foldable chairs lined up in long rows fill up the lobby of the Southwest Community Center. At 2 p.m., people walked in with water dripping from their coats and umbrellas and filed in a long line that wrapped down the hallway. After signing and receiving a number, they sat with large cardboard boxes and wire carts waiting for their pick of produce.

The Fresh Food Give-away runs through the Southwest Community Center’s Nutrition Support program and works with the Food Bank of

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Central New York to provide produce that would otherwise be thrown out by local groceries. The center is therefore able to provide nutritious foods to those in need.

Thirty-five percent of residents in Syracuse are living in poverty, according to the United States Census, and, in 2015, 34 percent of the black community were living in poverty.

The southwest neighborhood of Syracuse is 75 percent black, the median household income is around $18,000 per year (with an average of

almost three people in each home), and almost 60 percent of residents are food stamp recipients. The Southwest Community Center is located in the middle of this neighborhood, giving the community fresh produce to which they might otherwise not have access.

Eddie Mitchell, an employee and mentor at the Southwest Community Center for the past seven years sees community members that have been hit hard with poverty, and said, at times, it breaks his heart.

“It’s sad. You see a lot of kids or

adults you know or people you went to school with and you’re just like, ‘damn, they’re messed up like that?’” Mitchell said. “It hurts, but it’s a blessing you can give back to somebody else.”

The Fresh Food Give-away takes place the third Friday of each month, when a truck from the Food Bank of Central New York drops off boxes of fresh produce; eggs, apples, bananas, carrots, yogurt, bread, turkey, desserts and much more.

Tracy Corriders, an operations director at the Southwest Community Center, explained that this program has been here for a number years and they expect at least 90 people on a slow day. During the holidays, they’ve had 125 people crowd into the small lobby waiting for the truck.

“They can put some food on the table because it’s close to the end of the month and their food stamps are running out,” Corriders said. “So that’s why we have a lot of people, and that’s why the numbers are the way they are.”

Verleen Shelley, otherwise known by passerby’s as “Pepper”, is 56 and has lived in Syracuse for 35 years. She attends this Fresh Food Give-away every month and she said it gives her a way to give her son healthier food

options, like fruits and vegetables, without breaking her budget.

“My son is 31, he has Down syndrome, and he has to lose weight,” Shelley said. “He has a big hernia and he has to lose 30 pounds before he can get surgery, and that’s very hard for me.”

There are many different places in the area that provide food pantries, like St. Lucy’s Food Pantry, the Dunbar Center, and even the Southwest Community Library provides a separate food pantry.

But the pantries don’t have the same fresh and healthy options similar to many of the restaurants in the area.

Mitchell said there are a number of corner stores with fast-food options like fried chicken and pizza in the community, but not many fresh food vendors, so this is one way to get more nutritious food to the community at no cost.

Karen, who is originally from Syracuse, has been coming to this giveaway for the past two years. She held an ice pack on her right shoulder while she explained how living on disability makes it difficult for her to buy healthier foods and how grateful she is to be given better choices.

“It’s generosity and I don’t take

this for granted,” Karen said. “It’s the Food Bank of Central New York, but it’s the kindness and generosity of the Southwest Community Center for allowing them to come here.”

Mitchell said that many people show him and the Southwest Community Center appreciation for providing the fresh food giveaway, thanking them for the food for that day and just for pointing them in the direction of better food, and he feels blessed that he can be a part of helping those that are in need of food in his community and opening up the doors to locally grown produce.

VOL. 1 No. 1

| Homegrown Magazine 1 5

Farm 2 Table

Crunchy Yellow Carro t Pumpernickel Crouto & n Salad ~ with Blue Ch Ingredients: 4 yellow carrots 2 sprigs thyme 4 shallots 2 pumpernickel bagels 1 cup pumpkin seeds 1 tsp. smoked hot papri ka

Submitted by Green Fork NY

eese & Pumpkin Se eds 1/4 cup apple cider vinega r 1 Tbsp. honey 2 watermelon radishes 12 oz seasonal greens 4 oz blue cheese Pantry Items olive oil, salt, pepper

1. Heat oven to 375 degrees. Slic e carrots and shallots. Toss thyme leaves, salt and with 1 Tbsp olive oil, pepper; Bake 25 minutes.

2. Tear pumpernickel into bite size d pieces, transfer a baking tablespoon olive oil, season sheet. Add 1 with salt, and pepper. In to oil, pumpkin seeds, pap rika, 1/4 tsp salt, and 1/8 tsp a small bowl, combine 1 Tbsp baking sheet; bake for 15 pep per .

Place to the same minutes.

3. Make dressing. Peel and mince sha llot. Whisk min salt and pepper in a all bow shallot, the vinega l. While whisking, slowced ey, one-third of dressingsm ly whisk in 1/4 cup olivr,ehon aside. oil; set 4. Finish Salad. Tear greens into bite size pieces matchsticks. Add radishe l and cut radishes into s, greens, carrot mixtur.ePee toss. Spread salad on a ser dressing to a large bowl and ving platter. Sprinkle witand h croutons and pumpki 5. Serve. Divide salad between fou n seeds. r plates. Crumble blue che remaining dressing on the ese over the top. Serve side.

Teddy’s and Port ibs Braised Shorta R ata green onion gremol ~ with Ower

Ribs

1 rack of Owera raised Black Angus Short Ribs era wine 1 bottle of Teddy’s Red Ow Owera 3 179 via eno Caz 1 bottle of fortified wine (port) f stock 3 qts of Owera raised bee ves clo lic gar led 12 pee ite onion 1 chopped yellow or wh ary em ros sh fre of l 1 handfu

1 handful of fresh thyme Salt and pepper to taste

Gremolata

green 1 cup of chopped Owera on oni y ¼ cup of chopped parsle ons lem 2 of t Zes ¼ cup of bread crumbs 1 tbls of minced garlic arate bowl *mix altogether in a sep

Methodology

Put ribs on the grill and pepper on both sides.

Season the ribs with salt out five minutes (ab s rib the r the outside of g pan, but deep at medium heat and sea stin oven-safe dish like a roa port and beef e, per side). Place ribs in an win the in r ers the ribs. Pou place in a 400enough so the liquid cov and garlic. Cover with foil and bs her , ons oni d Ad degrees. stock. s, then reduce oven to 300 reduce liquid and degree oven for 40 minute ain Str beef is fork tender. l unti or rs hou r fou for Cook h rib on a large plate. ual pieces and place eac by ¾. Cut ribs into individ lespoon of gremolata. tab garnish rib with one and rib r ove ce sau on Spo

Serves eight

Submitted by Owera Vineyards

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Bayberry Plaza Farmers’ Market 7608 Oswego Road, Liverpool Wednesdays, 8 a.m. to 3 p.m.

Cazenovia Farmers’ Market Cannon Park Saturdays, 9 a.m. to 2 p.m.

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| Homegrown Magazine 1 7

Ithaca Farm

making a difference on and off the table with

Green Fork NY!

1 8 Homegrown Magazine |

VOL. 1 No. 1

When local organic farmer Anton Burkett started a CSA (Community Supported Agriculture) farm nearly 20 years ago, little did he know that the concept would grow to inspire not only a recipe box solution sourced from the Finger Lakes region, but also make a difference in the lives of individuals who needed it most. But before we get into that, let’s start with the first course (a little background): For those unfamiliar, a CSA farm allows city residents to have direct access to high quality, fresh produce grown by local farmers. When you become a member of a CSA, you’re purchasing a “share” of vegetables from a regional farmer. Burkett loved this idea of incorporating community into his farm, and started his CSA nearly 20 years ago on his Early Morning Farm location. And he wasn’t the only one who was hooked, to-date Burkett’s original CSA has over 1,500 members that subscribe to weekly deliveries. With over 50 pick up sites last year in regions including the Syracuse, Ithaca and Binghamton, the demand for fresh local food was apparent. The only issue?

Customers would receive random

Fork NY is its successor taking the concept a step further.

Green Fork NY actually allows customers to go online to their website and select which recipes interest them.

From there Green Fork handles the grocery shopping, and customers are given a recipe to follow, and a delicious dish results! But beyond supplying customers with delicious meals, Burkett and McEvilly wanted to make a difference in their own community. That’s why everything from recipe development, groceries for the meals, to the employees who help put the boxes together, is all local to the Finger Lakes region.

“Being a local business and farm, it was incredibly important to us to support our local region, while also helping to grow jobs right in our own backyard,” said Burkett. “All of our recipes are built around seasonal ingredients available within 250 miles of our Finger Lakes headquarters. So customers are truly cooking with ingredients that have been sourced within their actual community!”

In addition to locally sourcing all ingredients, Green Fork

Green Fork NY takes CSA to the next level with delicious, seasonal recipes and fresh, regional ingredients delivered to your door. Seventy percent of ingredients are sourced from local farms and producers. Each ingredient box is GMO–free, pasture–raised, regional meat and poultry and delivered overnight in a chilled recipe box to New York state and adjoining areas.

Submitted photos

vegetables, but didn’t know what to do with it. The solution? Burkett and his business partner Tracy McEvilly decide to start a recipe blog for the farm to help their customers come up with delicious ideas. McEvilly actually developed over 1,000 recipes for the original blog! That was four years ago and since then, the concept has evolved. Fast-forward to today, and Green

NY also partnered with Challenge Workforce Solutions. This incredible company helps finds jobs for individuals with disabilities or other employment barriers that may keep them from finding employment otherwise. This includes employees who may be special needs, live in poverty, or are recovering from addiction or recently released from prison and looking to jump start their lives.

Continued on page 20

VOL. 1 No. 1

| Homegrown Magazine 1 9

“We truly are a localized business that takes the hire local, shop local, grow local mission to heart.�

- Anton Burkett, organic farmer and co-founder of Green Fork NY

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VOL. 1 No. 1

“We really loved the idea of helping give back to those who really need it in our community,” said McEvilly. “Helping create jobs in our own community, helping individuals who may not normally have access to employment, has really been a really enriching experience for us. Not only are they learning from us, but each day we are learning from them too! It’s really been an incredible experience.”

And what about the recipe box?

Don’t those already exist everywhere?

Chances are you’ve heard of the competition: Plated, Blue Apron, HelloFresh and the list goes on and on.

So what’s the difference between Green Fork NY, and what makes it so special compared to those other companies?

For one, beyond the local aspect, Green Fork NY is not venture capital backed, they do not have a large fulfillment centers, investors, nor do they ship all over the country. Green Fork NY is actually the complete opposite model and prides itself on that. Their goal is to create relationships directly with local farmers and food purveyors in their immediate region. The company also only does a one-day ship vs. every day shipping so everything is as fresh as possible. In addition, 70 percent of all their ingredients are locally sourced and tailored to the ingredients available to the area they are located in seasonally.

“We truly are a localized business that takes the hire local, shop local, grow local mission to heart,” said Burkett. “We couldn’t have started this company without the local support we had back when we were just a Community Supported Agriculture farm nearly 20 years ago. It’s time for us to give back to all those around us who gave us so much over the years. We are so excited to do that with Green Fork NY.” For more information, visit greenforkny.com.

VOL. 1 No. 1

| Homegrown Magazine 2 1

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Fall Festival Weekends September 9 - October 29, 2017 Corn Maze, Bounce House, Apple Cannon, Tube Slides, Fun Activities, Pumpkins, Cider Grill, Cider House, Cider, Homemade Donuts, Apple Fritters, Candy/Carmel Apples!

For Information Visit Our Website/Facebook

We offer Weekday Spring, Summer, Fall School/Group Tours (BOCES participant),

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Homegrown

Central New York’s

Mondays and Tuesdays through June 27

events

First Friday

Morning Bird Walks

8 a.m., Beaver Lake Nature Center, Baldwinsville; 315-638-2519. Join a naturalist for a relaxed stroll in search of spring migrants and summer residents along the hedgerows, meadows, lakeshore, at the forest’s edge and across the bog. Advanced registration required for Monday or Tuesday.

Cost: $5 per person, which includes Nature Center admission.

Throughout summer

Cazenovia Farmers’ Market

9 a.m. to 2 p.m. Saturdays, Cannon Park in the village of Cazenovia.

6-9 p.m., downtown Skaneateles; skaneateles.com. On the First Friday of each month the Skaneateles Arts Community open their doors for a meet the artist and gallery open house. Free.

Canoeing & Kayaking

9 a.m.-4 p.m. weekends; 9 a.m.-3:30 p.m. weekdays starting June 26; Beaver Lake Nature Center, Baldwinsville; 315-638-2519 Rental is on a first-come basis. Life jackets are provided for individuals 30 pounds and up, for children under 30 lbs., parents/ guardians must bring their own. Beaver Lake requires everyone in the vessel to wear a life jacket. Private kayaks and canoes on Beaver Lake are permitted only on non-holiday weekdays. Weekends are open to rental

vessels only.Cost: $10 per hour canoe/kayak rental.

Friday, June 2

Farm Fest

4:30-8:30 p.m., DiNitto Farms, 6585 Benton Road, Marcy. Oneida County Farmers offer some good old-fashioned fun and festivities as well as educational displays and agricultural exhibits. Includes pony rides, farm tours, a petting zoo, hay maze and more. Co-sponsored by Oneida County Farm Bureau, Oneida County Dairy Promotion and Cornell Cooperative Extension Oneida County.

Continued on next page

Try CSA:

COMMUNITY SUPPORTED AGRICULTURE Convenient locations in Cazenovia, Chittenango, Fayetteville, Liverpool & Syracuse

(315) 655-5652 Info@hartwoodfarm.com

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Contact Hartwood Farm to learn more or reserve your CSA share today!

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| Homegrown Magazine 2 3

Friday, June 2

Nature on Wheels: Spring Wildflower Tours

1 p.m., Beaver Lake Nature Center, Baldwinsville; 315-638-2519.

Ride on the trails to see places that you have not been able to reach on foot. Join a naturalist as we slowly tour through the forest and focus on spring wildflowers, stopping occasionally to take a closer look at the blossoms. The naturalist guide will also point out other interesting sights and sounds.

Seating is limited. Cost $3 per person and includes Nature Center admission; advanced registration required.

Friday-Saturday, June 2-3

Taste of Syracuse

11 a.m.-11 p.m., Clinton Square, Syracuse; tasteofsyracuse.com. Enjoy two days of amazing food and fabulous music.

Friday-Sunday, June 2-4

“June Show” Outdoor Antique Weekend

8 a.m.-5 p.m., Route 20, Bouckville; madisonbouckville.com. Featuring more than 150 quality dealers from all over the Northeast.

2 4 Homegrown Magazine |

VOL. 1 No. 1

This show is known as a buyer’s market, with many dealers introducing some of their best merchandise for one of the first shows of the summer. Free admission Friday, Saturday and Sunday 8-5

Oz-Stravaganza

Village of Chittenango; visit oz-stravaganza. com for schedule and event details.

Featuring “Wizard of Oz” related guests, entertainment, vendors and fund. The event is the largest and longest running “Wizard of Oz” themed festival in the nation. Friday and Saturday evenings will feature free stage shows hosted by Emmy Award winner, Oz historian John Fricke. Meet special guests, learn about their Oz journeys and see some surprises along the way. For more information call 315-333-2286

Saturday June 3

Family Fishing Day

9:30 a.m.–1:30 p.m. Carpenter’s Brook Fish Hatchery, 1672 Route 321, Elbridge; 315689-9367. Kids and adults interested in learning the basics of freshwater fishing will enjoy a free session of instruction provided

by DEC staff, Carpenter’s Brook staff and volunteers from the Friends of Carpenter’s Brook. The session will consist of five 15-

minute breakout stations with instruction: Participants will have the chance to practice casting and fish during the second half of the session. Bait, tackle, rod and reels and instructional materials will be provided. Bring a rod if you have one. Advance registration required.

June 5-July 14

Time Out to Fish

10 a.m.-noon or 1-3 p.m. Monday-Friday except July 4, Carpenter’s Brook Fish Hatchery, 1672 Route 321, Elbridge; 315689-9367. Offering groups serving children with special needs as well as other small groups, senior citizens and individuals with special needs the opportunity to fish for rainbow trout. Maximum group size is 20.

Cost: $3 per person; advance registration required.

Thursday-Sunday, June 8-11

International Boxing Hall of Fame Induction Weekend

1 Hall of Fame Drive, Canastota; 315-697-7095, ibhof.com. Head out to Canastota for the exciting induction ceremonies for the International Boxing Hall of Fame. Times and cost TBA. Continued on next page

Saturday, June 10

Saturday June 17

25th Annual Peterboro Civil War Weekend

18th Annual Oswego County Hospice Cup Regatta

315-280-8828, mail@sca-peterboro.org.

Admission to the event covers everything except food, vendor purchases and the Saturday evening program. Admission includes access to: the civilian and military camps and troops to observe and ask questions; displays and programs by reenactors, historical organizations, Civil War Round Tables, and authors; children’s period activities; three historic sites- the National Abolition Hall of Fame and Museum, the Gerrit Smith Estate National Historic Landmark buildings and grounds and The Peterboro Area Museum; a Guided Walking Tour of the Hamlet of Peterboro and the military skirmish at 2 pm.

10 a.m.-7 p.m., Oswego Yacht Club, Lake St., Oswego 315-343-5223, oswegohospice@ verizon.net, friendsofhospice.org.

Fundraiser to support Oswego County Hospice patients and families. Events include sailing races on Lake Ontario at 10 am, followed by an on-shore reception at 4 p.m. featuring food, beverages, entertainment, drawings and an auction. $15 per person.

Saturday-Sunday June 17-18

Arts on Genesee

10 a.m.-5 p.m., May Memorial Unitarian Universalist Society, 3800 E. Genesee St., Syracuse; mmuus.org/programs/ ArtsonGenesee. This juried fine arts and craft show will feature 39 artisans, many of them from Central New York, selling their work that includes painting, jewelry, fiber art, woodcraft, pottery, glass and much more. There will be food trucks and live entertainment. Ample parking, handicapped access, and restrooms will be available. Free admission.

Friday, June 16

Duck Dash

5-7 p.m., downtown Skaneateles; skaneateles. com. Annual Duck Dash by the Skaneateles Creek. Carnival-like atmosphere with mini duck races, drinks, food, games and more.

Purchase a duck for $5 and enter it in the main Duck race,

Continued on next page

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| Homegrown Magazine 2 5

Tri-Oswego Sports Events

Wright’s Landing, Lake St., Oswego. trioswego.com. USAT Sanctioned Triathlon (Swim, Bike, Run) event. Sprint relay for teams of two or three. Post-event BBQ, vendors, and entertainment.

Oswego. 315-343-4711, .fortontario.com

Sunday, June 18

Ironman 70.3 Syracuse

Jamesville Beach Park, 3992 Apulia Road, Jamesville; ironman.com.

The race begins in the Jamesville Reservoir, where athletes will complete a 1.2 mile, single-loop swim. The 56 mile bike course winds through the Highland Forest recreational area and athletes will finish their race with a 13.1 mile run in and out of Jamesville Beach County Park.

Friday-Sunday, June 23-25

63rd Annual Syracuse Polish Festival

4-10 p.m. Friday: noon-10:30 p.m.

Saturday: noon-5 p.m. Sunday, Clinton Square, downtown Syracuse. A familyfriendly celebration of Polish culture, heritage and traditions with a variety of entertainment, including the sounds of polka, pop/jazz, dance-funk music along with

beautiful folklore and contemporary dance performances by the Polish dance group “Lechowia� from Canada. This event offers attendees a taste of Polish and American cuisine and Polish beer along with Polish and American arts and crafts. One of the main attractions is the annual “Pierogi Eating Contest� and “Miss Polonia� presentation.

During the festival, kids can enjoy a variety of hands-on arts and crafts and interactive games and inflatable activities. Free admission. polishscholarship.org

10th Annual Spey Nation Gathering

9 a.m. - 4 p.m., Pineville Boat Launch, Sheepskin Road, Altmar. speynation.com.

Enthusiasts and manufacturers of twohanded spey rods gather in a streamside setting at the NYS DEC Pineville Boat Launch to share techniques. Workshops and demonstrations by top spey anglers.

Saturday July 1

Cazenovia Arts & Crafts Fair

10 a.m. to 5 p.m. and Sunday July 2, 10 a.m. to 4 p.m.; Lorenzo State Historic Site, Rippleton Road, Cazenovia.

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VOL. 1 No. 1

July 29, 2017, 10-4

Saturday June 24

Freitag’s Farm

2 6 Homegrown Magazine |

features a variety of artisans and crafters from around the region, as well as a food booth and raffle with prizes from local merchants. The event benefits the Cazenovia Area Volunteer Ambulance Corps.

Open Farm Day, Madison County

Open Farm Day is annual event hosted by Cornell Cooperative Extension of Madison County that allows visitors to experience local agriculture up-close. Each Open Farm Day farms across the county open their gates to the public for farm tours, demonstrations, food tastings, and animal interaction for a day of farm fun that is sure to have something for everyone. Visit three farms with your Open Farm Day passport, found at our website or your local Price Chopper, and win a free giveaway prize! Don’t miss your best chance all year to experience the best of Madison County agriculture! www.openfarmdaymadisoncounty.com

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Farmshed Harvest...

Putting Upstate on your plate.

By E.Jay Zarett On Wednesdays, the Farmshed Harvest Food Hub’s walk-in cooler is stocked with food. By Friday, it’s gone.

Small business owners and farmers begin to bring their products to the Farmshed— located at 2100 Park St. in Syracuse—on Mondays. Two days later, the facility is filled with locally grown produce and products. But, it does not stay there for long.

Over the next two days, the Farmshed’s general manager, Neil Miller, distributes the products, all produced in the region, to restaurants and businesses throughout the area.

The process starts all over again the following week.

“We’re a food hub, we’re not a distributor, so we work only with New York state products,” Miller said about the Farmshed. “The idea is that, rather than bringing stuff in from out of state to a central location, and then distributing it locally, we’re taking stuff that’s locally grown and bringing it to a central location and then sending it out.”

Miller founded the Farmshed in 2013 after he saw farmers struggling to make a living wage.

He said that growers in the area were selling directly to customers, giving them less time to focus on production. Miller said that some business owners in the area had to take fulltime jobs at other companies just to keep their farms operational.

The Farmshed solves that problem. Miller acts as the middle man, finding buyers for local items such as mushrooms, carrots and maple syrup.

The growers deliver their products to Miller, who then facilitates transportation to purchasers,

Photo by E.Jay Zarett

Neil Miller and Carly Dougherty unload boxes outside of Farmshed Harvest Food Hub

mainly retail shops and restaurants. Miller said this allows farmers more time to focus on their production.

“There’s only so much that a farmer can do,” Miller said. “Every time a farmer has to go off the farm, there’s a cost involved. The best idea is for people who are good at farming, who love farming, to stay on the farm.”

The Farmshed currently works with about 30 local producers and 80 buyers. Miller said that 10 of those buyers are in the New York City area and the Farmshed partners with a trucking company to make those deliveries. He said that the Farmshed hopes to continue expanding into the New York City market.

KC Mangine, owner of Fruit of the Fungi in Lebanon, N.Y., a producer of gourmet mushrooms, said that working with Miller has had a major impact on his business. Mangine said that he now budgets less time into his schedule for deliveries.

“It’s not practical for us to be driving all over Central New York to be doing his job, so it works really well for us,” Mangine said. “In terms of small-scale agriculture, the demand is there, but how to get it in people’s hands is the difficult thing. Having someone who specializes in getting it in people’s hands is great for us.”

Carly Dougherty, who owns Food and Ferments in Cortland County with her husband, Dave, said that partnering with the Farmshed has allowed their business to expand. Dougherty, whose company produces different types of sauerkraut, recently began working with Miller.

“Our time is limited,” Dougherty said. “To be able to have someone else who’s reaching out to the local food community and has those connections already made with the chefs in the

area was really important to us.”

Over the last few years, Miller said that he has noticed more farm-to-table and other similar restaurants open in the area. He said that this is because consumers have become more aware of the health and economic benefits of eating locally grown food.

One such restaurant is Café at 407 in Liverpool, which opened in 2009. The café works directly with farmers and vendors to develop a menu which features foods produced in the area. All of the café’s proceeds benefit Ophelia’s Place, a nonprofit dedicated to changing the culture and conversation around eating disorders, body image and body dissatisfaction, according to its website.

Gillian McGann, director of Ophelia’s Place and the café, said that the menu changes seasonally, depending on what local food is available. She said that this is sometimes difficult, especially during the winter, but that it is a benefit for customers and farmers.

“It takes a lot of intentionality,” McGann said about the café’s menu. “It’s really easy to go to Sam’s Club and buy a lot of muffins. But, we realized we wanted this to be about food and about wholesome food. We wanted to be intentional about the foods we chose and how we constructed them.”

McGann said that the café works with 23 different farmers and vendors throughout Upstate New York. She said that the Syracuse community has responded positively to its use of local products.

“The catalyst [for what we do] is the community rallying around the café and wanting it to be here and wanting it to be here for the long haul,” McGann said.

E.Jay Zarett

Café at 407, located on Tulip Street in Liverpool

Photo Courtesy Cafe at 407

Café at 407 in Liverpool works directly with farmers and vendors to develop a menu which features foods produced in the area.

VOL. 1 No. 1

| Homegrown Magazine 2 9

We offer:

• Monuments and markers of all types • Best available granites from around the world • Quality bronze memorials • Quality mausoleums and war memorials • Cemetery lettering of all types • Carving and lettering done on our premises • All work unconditionally guaranteed • Over 85 years experience • Serving families of all faiths • Over 200 stones on display

Our family will be pleased to assist you with all of your questions concerning the purchase of a family memorial and help you understand your options when choosing a stone.

Visit us at: www.lutzmonuments.com Business Hours: Mon - Fri: 8:00am - 5:00pm Saturday: 9:00am - 2:00pm • Sunday: Closed

4805 S Salina St., Syracuse NY 13205

315-469-4065

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Bobs True Value

2718 James Street, Syracuse, NY 13206 Phone: 315-463-0621 • Fax: 315-463-7703

Raise a glass

Bloody Shiner Ingredients: 1.5 oz Old Home Distillers Corn Whiskey 3 oz. tomato juice (or V8) 3 oz. Clamato juice 0.75 oz. fresh lime juice 0.75 oz. fresh lemon juice

2 to 4 dashes Tabasco and Worcestershire sauces 0.5 tsp. fresh black pepper 0.5 tsp celery salt lime wedge green olives celery stick

Method: In a pint glass full of ice, combine whiskey, juices, sauces and seasonings (Tabasco and Worcestershire to taste) and stir well.

Garnish with a lime wedge, two or three olives and a celery stick. For a more impressive breakfast, try adding a long piece of crispy bacon, a dill pickle spear, or a teaspoon of fresh ground horseradish.

Lockwood Lavender Farm Home of the Finger Lakes Lavender Festival July 8 & July 9, 2017

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Pick Your Own Lavender Stroll Through Lavender Fields Browse The Lavender Market

Open June - July 4BUVSEBZ 4VOEBZ BOE .POEBZ t BN QN 8FTU -BLF 3PBE 4LBOFBUFMFT /: XXX MPDLXPPEGBSN CMPHTQPU DPN

White’s Farm Supply, Inc. CANASTOTA 4154 Route 31 315-697-2214

LOWVILLE 8207 Route 26 315-376-0300

WATERVILLE 962 Route 12 315-841-4181

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Standard mid-mount mower available on BX1870 and BX25D models. Optional equipment may be shown. © Kubota Tractor Corporation, 2016