Go Local | August 2017

August 2017 Volume 3 . Issue 9 golocalmagazines.com

a cut above syme family farm

the chef’s garden paddle faster bluegrass blueberry fields forever

2 GO LOCAL AUGUST 2017

facebook.com/GoLocalMagazines 

new this month

6

A NOTE

10

the chef’s garden

8

GO ON, YOUR SAY

15

LOCAL PICKS

From the Editor 15 Minutes of Fame

The Federal Restaurant & Bar

Author, Bloody Mary Mix, Pickles

GOLOCALMAGAZINES.COM 3

new this month

17

PADDLE FASTER

21

LOCAL TAILS

23

go eat

25

A CUT ABOVE

30

local snapshot

33

blueberry fields forever

36

local picks

38

peachy keen

41

local einstein

42

local countdown

Bluegrass Festival Cindy & Her Alpacas Quickles: Refrigerator Pickles Syme Family Farm Ancient Flyer

At Winterbrook Farm

Seeds of Kindness Sunflowers At Green Acres Farm Put Your Thinking Caps On 7 Fun Farm Festivities

4 GO LOCAL AUGUST 2017

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Throughout the [nearly] last three years it’s been an extraordinary delight discovering the best bits of what our region has to offer. As an outlet for honest-to-goodness content, each one of these pages serves as an antidote to mainstream media, an optimistic retreat for progress and possibility. I love powerful stories and hope our editorials are a positive impetus for the indigenous joy that echoes throughout our community. Each month brings a new collection of articles doting on unsung heroes, independent businesses, art & culture, savory eats and contemporary craftspeople. If you’re a repeat reader, you also may have noticed Go Local is preternaturally stuffed with fresh farm features highlighting the local landscape of agriculture; this edition is no different.

I grew up in Western New York along the scenic Erie Canal, but spent many days (particularly in the summer), at my family’s dairy farm in Pennsylvania. We played in the hay loft and calf pen, scaled farm equipment and got bucked off horses; the biggest rule was “don’t go near the bull.” By comparison, my New York hometown was considered “suburban” (by a Pennsylvanian), but was surrounded by a barrage of small family farms that all worked to feed the community. Perhaps it’s those bona fide farm memories or pleasures savoring ripe produce at the farmstand down the road, but I believe farmers are the rock stars of the season - that’s why I decisively made this our “locally grown” edition. Each story highlights a producer or family engaged in agriculture - the people we faithfully entrust to raise our food. We began in Broad Brook at the Syme Family Farm, where Jen, Bill, and their daughters Emily and Becca bring joy to others with flowers and seasonal farm goodies. We experienced fresh pickings from the chef’s garden at The Federal Restaurant in Agawam, bit into juicy peaches at Green Acres Farm in Wilbraham and strolled the blueberry patches of Winterbrook Farm in Stafford Springs. In Suffield, we headed over to Hilltop Farm, where the historic landmark will host the Paddle Faster Bluegrass Festival, a mid-month event boasting regional acts with incredible vocal harmonies and abundant picking prowess. We also hunted down artisan products and rounded up agritourism events for you to enjoy throughout the sunny days of summer.

I’m optimistic that sharing dynamic stories and photos will help create a better connection to our region; a joy amplified when I turn down the soft gravel driveway of a farm. Honest and innovative, the folks behind our region’s agriculture are integral leaders of our community and unquestionably deserving of a little praise. From small farms specializing in niche markets to those producing acres of seasonal produce, each should be household names in our community. As the season wanes and the “lazy days of summer,” become a fleeting memory, I hope to enjoy the bounty grown by our local farmers - there’s nothing sweeter.

6 GO LOCAL AUGUST 2017

EDITOR

Amber Wakley

PUBLISHER Dan Buendo

MAGAZINE DESIGN Mandy Wieting

QUALITY CONTROL Carolyn Napolitan

PHOTOGRAPHY

Jacqueline Sidor . Amber Wakley

ADVERTISING

Amy Allen . Matt Avezzie . Kim Barba . Paula Dimauro Scott Greene . Nancy Holloway . Jeanette Grenier Matt Mahaney . Lisa Nolan

CREATIVE

Beth Thurber, Manager . Susan Bartlett Leigh Catchepaugh . Liz O’Donoghue

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amber wakley is the editor of Go Local Magazine and is practically euphoric by the sweet return of stone fruits, particularly the rebound of deliciousness, soft fleshy peaches.

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RALPH SANTANIELLO (L) MIKE PRESNAL (R) NOT PICTURED: JONATHON REESER

! AMBER WAKLEY  J ACQUELINE M. SIDOR, JMS ART & PHOTO

10 GO LOCAL AUGUST 2017

t’s just a few hours before dinner service at The Federal Restaurant & Bar on Friday afternoon. Inside, white linens are smoothed over tables and polished flatware is set in order of use. Outside – just feet from his kitchen door – Executive Chef Michael Presnal meanders down the rows of his restaurant’s lush garden. Super sweet 100s spill out from the top of their cages, growing in clusters next to plump heirloom tomatoes. With a stainless steel bowl in hand, he begins to pluck rich gold and crimson fruits, they will serve as his culinary inspiration for that evening.

The Federal – with proprietors Mike, Ralph Santaniello and Jonathon Reeser – digs deeper, offering fresh pickings integrated with white linen elegance. For over fifteen years the three have been serving innovative “new American” cuisine, most recently tilling their soil to create contemporary crafted dishes with the freshest ingredients.

Each has incalculable food and beverage experience, having worked in all facets of the industry for decades. Ralph got his start when he was just 9, helping at his parent’s restaurant – Amedeo’s – in Holyoke. While he explored additional career alternatives as an adult, the excitement of managing his own restaurant brought him back to food. Mike and Jonathon both received formal training at New England Culinary Institute in Vermont, prior to cooking at some of Martha’s Vineyard’s most renowned restaurants. Mike successfully opened his first restaurant – Alchemy – “the island’s hottest restaurant,” where he was Executive Chef from 1999 to 2002. Wanting to move back home to start a family, Mike returned to Western Mass where he and Ralph envisioned bringing a sophisticated contemporary restaurant to the Pioneer Valley.

“Mike wanted to replicate what he was doing on the Vineyard and I wanted to get a new restaurant going, so we did it together,” remembers Ralph. “We started talking and looking for places and when this building became available – we jumped on it. This location has an incredible history of being a family-owned restaurant, exactly what we are, we loved that [history] and have spent the past fifteen years renovating, little by little.”

Constructed as a private residence by Samuel Converse in 1862, its Federal-style architecture inspired the building’s namesake.

In the early 1900s, it served as an elite private club and then a public restaurant later in the century. After the property had changed hands a few times, the guys stepped in, working ever since to refurbish its classic elegance. They’ve updated nearly every inch of the infrastructure – from plumbing to electricity – and have methodically renovated each dining space.

While the interior is an experience, with more exciting improvements to come, these culinary entrepreneurs have differentiated themselves with what’s growing outside their door. Their ever-expanding garden includes tomatoes, cucumbers, eggplant, squash, arugula, herbs and potatoes. A sprawling mint plant provides bright flavors for artisan cocktails, while indoor microgreens provide a nutrient-packed complement to dishes. Having the chef’s garden has allowed their culinary creativity to soar.

“Fresher is always better, growing from seed to plant and then to the restaurant is a huge difference,” explains Mike. “We get more excited about using fresh ingredients – something we have grown – the final product is always better.”

“We staggered the plantings three weeks apart, so we have a constant harvest – and when the tomatoes come, they come fast,” says Chef de cuisine, Jonathon. “What we don’t immediately use on plates, we pickle, dry or preserve, which will bring garden ingredients into the colder months.”

GOLOCALMAGAZINES.COM 11

“More and more people are looking for local ingredients; they want to know where their food is coming from,” says Ralph.

“What’s more organic than chefs growing and picking their food?

It’s the most natural thing.”

On this particular day the garden-inspired menu features house-made charred eggplant ravioli – with creamy burrata, piquillo pepper romesco, hazelnut brown butter & garden basil – as well as scallops ceviche – with garden tomatoes, crab claws and avocado mousse. Ralph says the restaurant’s menu is perpetually evolving, with artful plates designed to showcase what’s fresh and in season. Months like August bring a bountiful harvest with 15-20% of produce growing just beyond the kitchen door. Supplemental items are then sourced locally, like from E. Cecchi Farms, for example. No matter the source, each dish is defined as “elevated comfort food,” where ingredients speak for themselves, brought to life through strong Italian and French influences. Drinks also receive particular attention, with freshly muddled herbs, picked just before service.

“We like to keep our food fresh, simple, and local when we can,” says Ralph. “We take classic cooking techniques and food flavors to deliver something unique - we don’t overdo anything. Mike does a great job of creating clean flavors, having the quality of the ingredients be the center of the plate.”

12 GO LOCAL AUGUST 2017

While The Federal is certainly deserving of a special occasion, the atmosphere is sociable and warm; a sentiment derived only from being a true family business. On any given day family members are there to help – from Ralph’s dad who helps in the garden to his mom lending a hand with the books – each plays an integral role in their success.

“In our family, everything revolves around food. When we’re together, we’ll be eating lunch and talking about what’s going to be made for dinner – we all cook and love food,” says Ralph. “I love what we do here, I honestly do. I love being with my family, but also part of a team. It’s always an exciting challenge – that build up to nightly service, those crazy few hours where everything is nuts and then after having a beer with the boys in the back – but there’s nothing better.”

Back at the garden, Mike finishes the day’s harvest and prepares for the chaotic, but organized dance of dinner service. Spilling from his bowl are fixings for a Caprese salad, stuffed squash blossoms and red wine braised short ribs. The air is super-charged as the chefs chop, cut, slice, whip, grate, and grind a haul of crisp spoils for impeccable dinner presentations. Imagined with strong vision, each fresh-picked masterpiece serves as a delicious culinary escape – one that can only be cultivated from a chef’s garden.

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ELMS COLLEGE TAKE ELMS COLLEGE CLASSES ON THE ASNUNTUCK COMMUNITY COLLEGE CAMPUS INTERVIEW WITH AUTUMN MATHIAS, ELMS COLLEGE ASSISTANT PROFESSOR ACADEMIC ADVISOR FOR ELMS@ACC SOCIAL WORK PROGRAM

What distinguishes you from other programs in your category?

At Elms, we care about the holistic growth of our students. We offer class sizes of 10-20 students. The Elms @ Asnuntuck program is designed for busy students who need to balance work, family, and other responsibilities.

Students complete their coursework on Saturdays and are able to obtain the BSW degree in 20 months. Students can also complete their internship in diverse settings, including schools, nursing homes, and correctional facilities, just to name a few.

Something people might be surprised to learn about your program.

The social work program at Elms is the oldest accredited undergraduate program in western Massachusetts. In addition to our weekday and weekend programs on the main campus, we have other degree completion programs which meet at Springfield Technical Community College, Berkshire Community College, and Greenfield Community College. We are constantly developing relationships with agencies around the region for internships.

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contact

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Why should people attend this program?

There is a great demand for academically and professionally trained social workers. According to the National Association of Social Workers (NASW), in 2014, there were approximately 650,000 jobs. Also, “the profession is expected to grow by 12%” by 2024. In addition, about 90% of our graduates who apply to Master of Social Work programs are granted advanced standing, which allows them to complete the degree in one year.

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COOL STUFF JUST OUTSIDE YOUR DOOR

“QUEENIE RULES THE FARM” LORI SANCHEZ • EAST WINDSOR, CT • FSANCHEZ23@COX.NET FINDINGFRIENDS.WIXSITE.COM/FINDINGFRIENDS

Lori Sanchez began writing children’s books after visiting China to work with children of migrant workers at a summer camp. She has written three books, all in English with translations in Mandarin Chinese. Illustrations are done by her niece, Codi Alberti.

“Queenie Rules the Farm” is an unconventional story about a friendship between a mischievous chicken named Queenie and a sweet girl named Jia Li which develops on a Chinese farm. Lori travels to various libraries, schools and senior centers with her chicken, Beauty, to read her stories. Her books are available at The Book Club and More in South Windsor, Long Stem Florist in East Granby and amazon.com. Profits from this book are donated to Christina’s House in Springfield, MA.

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Spruce up your next brunch with this freshly made Bloody Mary mix by Pinnacle Produce-simply add vodka. It is a “secret” recipe created by Joe Cavanagh and contains juice from organically grown tomatoes and peppers, plus the perfect balance of spices. Pinnacle Produce is a very small farming operation in Ellington that has been in business for two years. They grow the vegetables for their pickles, jams, salsa and their famous Bloody Mary mix. Products are only sold at the Ellington Farmers Market 9am-Noon on Saturdays May-Oct. Bloody Mary mix will most likely be available by the second week of August, depending on their tomato crop. It is available in pint or quart size.

PICKLES CUPOLA HOLLOW FARM • 1510 N STONE ST, WEST SUFFIELD, CT (860) 668-0859 • CUPOLAHOLLOWFARM.COM

The folks at Cupola Hollow Farm have been making pickles for over 25 years at their family farm in West Suffield. They use local ingredients, many of which are grown on their farm, and a brine recipe that’s been handed down through generations.

Nana’s Bread and Butter Pickles are the most popular - other flavors include Hot Bread and Butter, Dill Pickle Chip, Hot and Sweet, and Summer Squash Pickles. They also offer a full line of jam, relish, salsa, goats milk soap, dried dip mixes, honey from apiaries on the farm, home baked pies, breads and muffins and creamy homemade fudge. Products can be purchased at their farm store on weekends or the Suffield Farmers Market.

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(L TO R) TRACY, SARAH, KATIE, TODD

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he Michaels – Todd, Tracy, Sarah and Katie – are a bluegrass family. The Appalachia-born music - traditionally featuring fiddle, five-string banjo, guitar, mandolin and upright bass – has shaped their lives considerably, serving as director of family trips, mutual hobbies and fond memories. For nearly ten years the Suffield family has shared a love for the vibrant world of bluegrass, a mixed-root genre filled with technical artistry and embracing harmonies. Much like the fingerpicking music can be itself, their launch into the bluegrass world was somewhat spontaneous.

“In the summer of 2009 my sister asked me what I wanted for Christmas. I didn’t have anything I could think of, but for some reason the image of Steve Martin playing “Foggy Mountain Breakdown” on the The Gong Show with an arrow through his head came to me,” Todd says laughing. “She gave me a weird look, but for Christmas that year I got a banjo.”

Having no idea how to play and not knowing where to start, he sought instruction from local musicians and attended Music Camp North, a weekend-long workshop of instruction and jams led by a faculty of world class musicians.

“I didn’t even really know what bluegrass music was – I thought it was just country – and that’s not my thing,” says Todd. “I started listening to Earl Scruggs and some of the old-time music and found newer bands by attending bluegrass festivals. I met the Kruger Brothers and The Del McCoury Band – and they sat and talked with me. It wasn’t just about the outstanding music, I fell in love with the atmosphere.”

Todd continued to practice and started to host bi-weekly bluegrass slow jams at his GOLOCALMAGAZINES.COM 17

MAN ABOUT A HORSE

CELIA WOODSMITH

home, an experience enjoyed by his girls as well, who both play the fiddle. Last year, the Michaels attended Podunk Bluegrass Festival, a weekend-long music gathering in Hebron, Connecticut. Each year a band competition is held on the main stage, giving well-deserved attention and acclaim to the extraordinarily talented bands in our region. Featured onstage that evening was Mile Twelve, Five in the Chamber, Damn Tall Buildings and Man About a Horse, among others.

“We just fell in love with all these bands, they are outstanding, genuine and I love their music,” says Todd. “I wanted to bring that same bluegrass to this area and create a place for musicians to play – there’s nothing between Hartford and Northampton where bluegrass bands can come to play. To me it’s the basic form of

music, it’s what a lot of other genres are built off of; it’s a pure form of music.”

Paddle Faster Bluegrass Festival lineup is a gathering of greats, featuring noted bluegrass bands Celia Woodsmith with Joe K. Walsh & Friends, Damn Tall Buildings, Mile Twelve, Five in the Chamber, and Man About a Horse. The festival is on Saturday, August 19, taking place on the lawn at Hilltop Farm in Suffield, Connecticut. Continuous throughout the day, music is from 11:00 A.M. to 10:00 P.M. and will be accompanied by foods vendors, including Donaldo’s Deviled Dogs from Southwick, serving up gourmet hot dogs as well as Chili Brothers Food Co. from Stafford Springs, cooking Cajun food favorites from scratch. Tickets are $25.00 per person, attendees are encouraged to brings blankets and comforts for a day of amazing music.

“Bluegrass is one of the most amazingly entertaining genres of music that a lot of people don’t think or know about,” says Todd. “That’s what I want to do, have people experience bluegrass music – whether they like it or not at the end – at least they’ve gotten the opportunity to sample it.”

While the quality of the musicianship in this ever-emerging genre is nearly magical, bluegrass festivals and concerts aren’t exclusively about the onstage performance.

There’s a common thread that serves as a catalyst for a close-knit community – one created from the love of music, storytelling, shared meals, and collective memories.

It’s all part of the experience. This festival will be no exception.

“The local bands are unbelievably talented, Five in the Chamber for example. I love listening to Pete Kaufman on the banjo, he has some of the greatest riffs and Dave Sasso on the mandolin…it’s just crazy. Ken McEwen has one of the best voices around; so much soul,” says Todd. “Not a single bluegrass group that I know of is [carried] by one single person, it’s all of the group and everyone is extraordinarily gifted. My love for bluegrass stems from the accessibility of the music and the artists. You would never go to a Top 40 concert and get to meet the artists – they don’t come out in the crowd. One of the highlights is being able to talk and jam with all these musicians – it just makes me smile.”

Paddle Faster Bluegrass Festival is located at Hilltop Farm, 1616 Mapleton Avenue, Suffield, CT. Sat., August 19, 2017, 11:00 A.M. to 10:00 P.M., gate opens at 9:00 A.M. For tickets, event information and band bios visit online at paddlefastermusic.com

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! MANDY WIETING

 AMBER WAKLEY

CINDY & HER ALPACAS

SOMERS, CT

Cindy and Ed Garrow fell in love with alpacas and started their farm, Clear Mountain Alpacas, ten years ago this month. Cindy had read an article about them, went to visit a local alpaca farm and ‘alpaca fever’ took over. They generally have 40-50 alpacas at a time and their love for each and every one of these gentle animals is palpable.

Each shearling produces roughly 5 to 10 pounds of fleece per year and Cindy and Ed’s goal is to produce an extremely fine fleece with a buttery soft feel - they are extremely proud of the quality. The fleece, also called fiber, is then made into socks, yarn, hats, mittens, etc., and it’s all American made. In fact, Cindy’s mom knits baby items from it which are sold at their farm store.

“I think one of my favorite parts of being an alpaca breeder and farm owner is meeting so many people and sharing our love of these animals with them,” Cindy says. “We attend the Ellington Farmer’s Market, many vendor shows throughout the year, and host Open Farm Days.

We have formed many friendships through this and we appreciate them all. It is so rewarding to hear how our socks have helped soothe foot ailments or how our mittens and hats have kept many warm on cold winter days.”

Cindy shared one of her favorite alpaca moments, “When it comes to the animals, we have lots of fun memories. I think for me my favorite revolves around an incident that occurred during chores one evening. My younger son was upset at something that had happened earlier. He went over and sat on a large rock located in one of our paddocks, put his head in his hands, and took some time for himself. One of our female alpacas, Ginger, literally walked over and laid down right beside that rock, as close as she could get, and kept looking at him as if she understood he was upset. From a distance it almost looked like they were having a conversation and she wanted to hear all his troubles. It was pretty sweet.”

If you’re a pet parent with a priceless story or unique bond, drop us a message: mandy@thereminder.com GOLOCALMAGAZINES.COM 21

149 NORTH ROAD, RTE 140, EAST WINDSOR, CT TEL. (860) 623-2100 or (888) 457-7778

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22 GO LOCAL AUGUST 2017

go eat

! RECIPE SUBMITTED BY RED FIRE FARM, GRANBY, MA

Quickles: Refrigerator Pickles Looking for a quick, easy recipe for all those cucumbers in your garden? Quick pickles don’t need to be canned – you just mix them up and put them in the refrigerator. They’re good in the fridge for a week or a few months, depending on the recipe. The longer you wait, the more time the flavors will have to develop. Happy pickling!

1 lb. pickling cucumbers 1 cup white vinegar 2 cups cold water 1 tbsp. sugar 2 tbsp. kosher salt 1 tsp. mustard seed 1 tsp. whole peppercorns ½ tsp. red pepper flakes 1 cup fresh dill 5 cloves garlic, peeled

Evenly divide the garlic, dill, peppercorns and cucumbers among four wide-mouthed pint jars. You can cut up the pickling cukes however you want or leave them whole, although smaller slices soak up the flavor faster. You can pack as many cukes into the jars as possible, even more than the recipe calls for if there is room.

In a bowl, mix together vinegar, water, red pepper flakes, salt, mustard seed and sugar to make a flavored brine. Use a funnel to fill each jar with brining liquid. If the cukes aren’t mostly covered, you can add a little more cold water and shake it up. Cap tightly and refrigerate at least one week before eating (or eat some right away and every day after, to see what they’re like).

RED FIRE FARM grows certified organic produce, fruit, garden plants and flowers on 115 acres in Granby and Montague, MA to share with the community through their CSA farm shares and farm stands.

Farmers Ryan and Sarah Voiland and the Red Fire crew work to provide the highest quality, freshest food for the four seasons of the year. Visit their Granby farm store at 7 Carver Street, Granby, MA or online at redfirefarm.com

GOLOCALMAGAZINES.COM 23

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! AMBER WAKLEY  J ACQUELINE M. SIDOR, JMS ART & PHOTO

(L TO R) JEN, BECCA, EMILY & BILL SYME

ew England is no stranger to the farm-to-table movement, a full-circle food philosophy boasting locally sourced, sustainable ingredients. The concept encourages you to “know your farmer” and understand the journey of your food, which is ideally just a short jaunt away. In the upswing of summer, this authentic experience is particularly accessible, as if the warm breeze provides a seemingly endless bounty of local food. Comparably, Syme Family Farm is bringing this same freshness from the field to local tables, but in flaming variations of fresh farm flowers – and so much more.

Off the two-lane stretch of Windsorville Road in the rural respite of Broad Brook, over fifty varieties of vibrant flowers contrast horizontal slats of a pastel-grey post and beam barn. In the distance, Jen Syme – who owns the farm with her husband Bill – stands in a row of waist-high snapdragons.

With swift precision, she cuts the long-stemmed perennials before moving onto an adjacent row of asters. As a full-time grower, this is Jen’s office, one she and her family began building some twenty years ago.

GOLOCALMAGAZINES.COM 25

Both her and Bill grew up in family farming and participated in 4-H, Jen on her family’s hay farm in North Branford, and Bill working at Dzen Tree Farm and in the agricultural science program at Rockville High School. As part of a Supervised Agriculture Experience Program he grew mums – 5,000 of them – you could say that was the beginning. After high school they attended the University of Connecticut, both receiving a Bachelor’s in Horticulture; additionally, Bill earned a Master’s degree in Agronomy.

“We first met at a UConn Dairy Club meeting and fell in love over agriculture, as crazy as that sounds,” Jen laughs.

The two lived in New Jersey for a short stint before Bill’s managerial position at Crop Production Services - a global agricultural product, service, and solutions company – brought them to Broad Brook. They began planting and growing on the property, simultaneously inspiring the same love for agriculture in their daughters, Emily and Becca.

Even though the farm operates as a three-season business, the work – like any farm – is a year-round initiative. Since a majority of what they grow begins from seed, the Symes start preparing the greenhouses in February, planting a variety of spring products like herbs, vegetables, hanging baskets, and bedding and patio plants. As the warm summer months draw near, their focus is on cut flowers, which Jen began about 12 years ago. In autumn, 26 GO LOCAL AUGUST 2017

their attention turns to over fifty varieties of mums, gourds and pumpkins. As harvest wanes, sales of U-cut trees, wreaths, swag and cemetery boxes begin – their newest endeavor inspired by Bill’s previous work and enjoyment on the tree farm.

But for today Jen’s focus is on her flowers as she prepares for the farm’s sixty-member CSA (Community Supported Agriculture) pickup. For eight weeks, July – August, the Symes run a “Cut Flower Club,” offering a variety of both field and greenhouse-grown flowers. Each bouquet consists of sunflowers, zinnias, asters, snapdragons, lisianthus, rudbeckia, sweet william and much more. The rustic-inspired bouquets are just stunning and also available to non-members at their self-serve farmstand as well as the South Windsor and Collinsville Farmers’ Markets.

“CSAs used to be just vegetables but have expanded to include so many different products and crops. I love that,” says Jen. “We start picking cut flowers at the end of June and go until nearly the end of October. We have a high tunnel in which we’re able to complete a double crop season – I always have more stuff coming along to replace what we’ve picked.”

Over the years the cut flower business has blossomed, actualized in Jen’s annual and exorbitant seed order. For example, she plants over 10,000 sunflower seeds throughout the season (about 600 each week from April – September), offers over 18 varieties of celosia flowers, grows 3,000 – 4,000 lisianthus flow-

ers, and last month reported picking over 1,100 stems of snapdragons within just a few days. The “growing” business is attributed to customers seeking native, sustainable alternatives – similar to the local food movement. Foreign importers typically dominate the flower market – up to 80 percent – with countries like Colombia, Ecuador, and Holland being top producers. To make the journey, imported flowers are [often] fumigated and sprayed with chemicals to ensure “freshness” and color retention. Maybe that’s why Syme’s flowers smell so sweet, each is purposely harvested at its prime and is intended for a new home that same day.

“I’m a stickler for quality – I refuse to sell a flower past its prime – knowing my name is on each flower,” explains Jen. “I think that’s the premise of how we’ve grown and I think people appreciate that.”

While their farm is ever evolving to meet demands and trends of a changing market, their love of agriculture never shifts. The entire family is heavily involved in local farming and as fourth-generation 4-Hers, Jen says she couldn’t be more proud of her daughters.

“I am thrilled that they were able to grow up this way and blessed in the fact that I can work and still have them around me,” says Jen. “They have a work ethic unlike a lot of kids their age; I feel that it will only help them in the future – it has given them confidence and responsibility. They both come to market with me, and they’re able to talk with customers, ask questions, and share our growing and picking practices. They have such a vast knowledge of what we do.”

Both Emily and Becca also have their stake in the farm, caring for a flock of laying hens. Similar to Jen’s flowers, the two work together to sell fresh, laid-that-morning eggs in the farmstand. They are up before dawn, collecting and caring for the flock. Each has their interests, Emily is a huge proponent of the flower and cut flower program, as well as active in FFA and 4-H, serving as 1st Vice President. She’s currently working on building her dairy herd and her heifer is due this December. She was also “bit by the giant pumpkin bug,” her largest weighing in at 669 lbs. Becca helps her father with the Christmas trees, but has shown a greater interest in animals and is working on growing her herd of beef cows (both girls purchased their first cow with money raised from egg sales).

As an active member of Hartford County 4-H, she’s the Fundraising Committee Chair and has several projects – including poultry, dairy and beef – that she’ll be showing at the Hartford County 4-H Fair this month in Somers. Emily will also be at the August 18-19 fair, exhibiting her dairy cattle, poultry, flowers and vegetables.

Bill and Jen are both co-leaders of the Merry Mooers, a 4-H dairy club based at The Collins Creamery in Enfield. With seven other leaders, they oversee the animal lease program, an opportunity for 4-Hers to develop skills and knowledge related to animal science, management, marketing, and the use of animals and their products. Each student member is responsible for training and care while keeping meticulous records required for exhibitions at annual youth shows and competitions.

“Bill and I grew up in 4-H and are thrilled that our kids are doing it now,” says Jen. “4-H kids are the best you’ll find as far as responGOLOCALMAGAZINES.COM 27

SYMEFAMILYFARM.COM 72 WINDSORVILLE ROAD BROAD BROOK, CT 860-623-5925

28 GO LOCAL AUGUST 2017

sibility, that’s one of the things that I love about being a leader. It’s amazing to see them grow, follow their journey and watch how 4-H has molded them through graduation.”

The Symes are a happy farm family, a vibrant patch on the quilt of local agriculture. It’s without question the life of a farmer directly correlates with hard work, but Jen says the task is made easier by a supportive agricultural community - all working together to prosper.

Farmers can be decisively independent, but with a firm understanding that nothing is accomplished alone. Whether it’s the exchange of information, physical labor or even equipment, there’s a deep interconnectedness among our local producers - one as consumers we are lucky to have exist.

“We love all the farms [throughout the community], we’re all so diverse with no two farms that are exactly alike, but we have those common bonds,” explains Jen. “We know that in a bind - those are the people you can call on - we always have each other’s backs - it’s really unique and gives us such a sense of security.”

Despite around-the-clock care a farm demands and the double edge sword of Mother Nature, in the end, the Symes are thankful they’re able to pursue their passions while raising two great kids in the outdoors.

“It’s the little things you see - a dragonfly on the flower or a beautiful sunset - sometimes I have to pinch myself,” Jen says as she returns to her patch of asters. “It’s work, but when I stop to look and appreciate what’s around me...I’m fortunate, very fortunate.”

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 JACQUELINE M. SIDOR, JMS ART & PHOTO ! MANDY WIETING

ANCIENT FLYER The curious dragonfly, delicate and ancient, glides effortlessly with her stained glass wings. Born of centuries of experience, her graceful beauty reminds us of joy and transformation. As one of the first insects to inhabit this planet, her ancestors have had millions of years to perfect the art of flying, hunting and simply being amazing.

30 GO LOCAL AUGUST 2017

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(L TO R) MICHAELA, NOELLE, MIRANDA PECHIE, KIRBY JUDD, MARY JUDD, CALVIN CONNORS.

! AMBER WAKLEY  AMBER WAKLEY

ucked away in the quiet, tree-covered hills of Beffa Road in Stafford Springs – just after the asphalt gives way to dirt – rows of lush bushes are laden with indigo-colored berries. The peace and tranquility of the country serves as a warm greeting to those looking for this season’s haul of healthy fruit, but for the family behind Winterbrook Farm, this is home. Kirby Judd is the patriarch of the farm, an endeavor he took on over four decades ago.

Kirby – originally from Queens – moved to Somers with his wife, Laura Jo, after deciding they didn’t want to raise a family in the city. He worked in Longmeadow as an English teacher for thirty years. The family’s interest in farming began when they were gifted a pony and her mother by friends - soon their 2 acre property was filled with a variety of animals and birds. Kirby and Jo took to the hills of Stafford, looking for a rustic getaway to assist in their agricultural efforts.

“We looked at farms for about four years,” recalls Kirby. “The first thing I would do [at a new property] is get out of the car and listen. If I could hear a highway or noise, I would say no and keep looking.”

The two found their 62.5-acre farm by accident, having to reroute from an adjacent back road during a winter’s storm. While the land wasn’t available right away, they were eventually able to purchase the parcel and with it came GOLOCALMAGAZINES.COM 33

bountiful blueberry bushes. They started keeping sheep when one of their children needed a Vo-Ag project- long after their children left home Kirby and Jo were maintaining a flock of 80. They grew a business that involved the sale of spring lambs, producing wool yarn for The CT Blanket, and Jo taught many to knit, spin and weave.

Homeschoolers came to the farm for their lessons.

“The story is – and I don’t know how accurate this is – that the previous owners went down to New Jersey and worked all night digging up a blueberry patch, bringing them up here to plant them…I assume in the dark because they didn’t leave much room between the rows. That’s the story of how they got here.”

Having been planted for over fifty years, the bushes are rugged and 34 GO LOCAL AUGUST 2017

hardy. Each representative of a lasting family tradition, one shared with his four children and now, grandchildren. Extremely involved in the operation is his granddaughter, Miranda. Entering eleventh grade this fall, she oversees technical aspects of the business, like social media, research and ordering supplies, everything from reflective tape to bird repellent balloons. This year’s provisions were focused on battling the gypsy moth infestation. To combat, Miranda employed an organic spray with naturally occurring bacteria that is commonly found in soil. When eaten by caterpillars, the bacteria produce proteins that paralyze the caterpillar’s digestive system, which causes them to stop feeding and die.

They also spent many long hours – as a family – handpicking the devastating pests from their beloved bushes.

“Instead of being sent to daycare or pre-K, I would come up here and hang out with my Nonny- I picked up a lot from her,” says Miranda. “A lot of the stories I’ve heard a million times, I’ve just been storing all of those facts.”

This month Miranda – and the rest of her family – utilizes those hands-on experiences to produce abundant crops of firm, flavorful, aromatic blueberries. Together they maintain approximately 200 bushes in conjunction with a maple syrup and hay business, which they’ve always counted on to support the expenses of the farm. The bushes require some off-season maintenance, such as pruning in the winter, mowing and putting up flash tape to scare away birds. Raising and selling berries is a lot of work, Kirby says, but he certainly enjoyed welcoming people for U-pick over the years.

Though it’s easy enough to pick up a pint of berries in clear plastic vented containers at the store, there’s a certain enlightenment walking through the patch. The property is quiet and private; picking at the rural spot is nothing short of a therapeutic experience. Besides, nothing tastes sweeter or juicier than berries personally picked. Winterbook Farm has five different varieties of blueberries, all planted together in the patch. The season extends through the end of August, but exact picking dates vary from year to year.

While U-pick berries have been a lasting tradition for Kirby over the years, preserving this land he loves is his number one priority these days.

“I like the quiet and beauty of this land and have put 46 acres in the Forest Legacy Program – now I want to protect the rest – my wife and I decided that was the most important thing; we didn’t want the land developed,” says Kirby. “That’s the major goal in my life right now; I love the land here.”

With a beautiful 18th-century farmhouse, barn, and tidy rows of easy picking berries, it’s easy to fall in love with the landscape here. To experience the bounty this season, call ahead for conditions and hours at (860) 684-2124 or visit Winterbook Farm on Facebook.

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go local picks

COOL STUFF JUST OUTSIDE YOUR DOOR

SUNFLOWERS SUPPORTING CANCER PATIENTS SEEDS OF KINDNESS • STAFFORD SPRINGS, CT • 860-684-8161 • SEEDSOFKINDNESS.ORG

In the spring of 2016, the Johnson Memorial Hospital Auxiliary launched Seeds of Kindness, a program focused on supporting the Johnson Memorial Cancer Center and its Patient Assistance Fund. Thanks to a local Somers landowner (and breast cancer survivor), Gordon and Colin Burson of B&B Farms, and other local businesses and volunteers, the Auxiliary grows roughly 8 acres of cheerful ornamental sunflowers for bouquets. Proceeds from the sale of these gorgeous flowers go to support qualifying patients undergoing cancer treatment, alleviating some of their financial burdens. Bouquets will be sold at Geissler’s Supermarket, as well as other participating locations that request these special blooms.

Thanks to the generosity of Geissler’s 100% of proceeds go to the Assistance Fund! Check facebook.com/theseedsofkindness for locations.

36 GO LOCAL AUGUST 2017

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! AMBER WAKLEY  AMBER WAKLEY

38 GO LOCAL AUGUST 2017

With joy, Kathleen Smedberg walks the sunny slopes of her 65-acre farm in Wilbraham. While her happiness stems from her ability to live and toil in the outdoors, today her delight is pointed at the hundreds of peaches that hang just above her head. This past spring she and other farms across the region were greeted with a canopy of vibrant pink blossoms, a relieving sight after a year with no peaches in 2016.

Kathy is preparing for a busy season at Green Acres Farm, a venture she entered into nearly thirty-two years ago. Purchased in 1985 with her aunt, uncle and then-husband, she initially oversaw the farm’s bookkeeping functions before establishing retail tasks and eventually taking over the agricultural operation. She now continues the business with her two sons, growing an abundance of fresh produce for local customers.

Kathy grows a staggering variety of vegetables and fruit for her year-round farm stand. Grown with low to no pesticides, she offers peaches, plums, apples, garden veggies, eggs from cage-free hens, raw honey, crafts, and custom-made pies. She offers a near full-diet CSA (Community Supported Agriculture) for families and individuals, a task she says she’s honored to offer the community.

The ever-growing CSA program is a popular approach to receive seasonal food direct from a farmer. Members receive weekly boxes of produce and other farm goods, which vary from week to week depending on what’s in season. CSA programs are ideal for small farms like Green Acres Farm, not only is Kathy able to forecast what and how much to plant that season, commitments

help produce needed income early in the season. While farmers’ markets are a wonderful means to build community and strengthen accessibility to local foods, having patrons come directly to the farm helps Kathy prioritize her time. People start signing up for Kathy’s CSA program in the spring, but says she will welcome anyone throughout the year and runs the program through Christmas.

While Kathy is a staunch farmer, she’s also incredibly knowledgeable in agricultural economics, the theory in optimizing production and distribution. Working as a near one-woman operation, she strictly budgets her time, scrutinizing her own systems to increase efficiency. She keeps her focus at the farm, by simply providing products at the Wilbraham Grown Farmers’ Market, for example, rather than physically attending. Similarly, fresh honey is returned by two beekeepers that maintain on-site hives and Sugar DL, a popular Wilbraham baker, prepares made-from-scratch orchard pies.

Kathy says, what’s more important to her, is offering local families access to farm fresh veggies. There’s a new interest and wave of kids being brought up eating and tasting things they haven’t in awhile. Kathy’s CSA features many standard favorites, but enjoys adding in [optional] obscure “zingers,” to expand her customers’ recipe medley. The program has also become a means for information sharing, often with members swapping recipes, ideas, tips and tricks.

“There’s definitely a trend for local products and I’m seeing a lot more people with young families that are introducing their kids to locally sourced foods,” says Kathy. “People are once again cooking, preserving, canning and freezing. It’s nice and very important.”

With 2016 being an “off year” plagued by drought and a decimated crop of stone fruits, she’s pretty optimistic about what this year has to offer. Most of all she’s anticipating excitement at the return of her peaches, a much missed fruit in the Northeast last year.

There’s just no comparison when something is grown just down the road.

“Local, fresh peaches just taste different,” Kathy explains. “What you’re getting through a wholesale, or store, are peaches that are picked green [harvested early], refrigerated and then set to ripen. That’s the exact opposite of what you should do if you want a nice, flavorful juicy peach. It should get to almost that point, then picked and refrigerated – if it even makes it there before getting eaten.”

She says it takes a certain mentality to be a farmer, to be able to manage the ebb and flow of Mother Nature. “You can do it all right and be the best that there is, but then the weather will nail you.”

No matter what, Kathy wouldn’t have it any other way, she loves what she does and the people she meets.

“I love the diversity of what I do and working in the open space. It’s allowed me to raise my own family in a certain way, now my grandchildren,” says Kathy. “I get to be outside, grow wonderful crops and talk to customers – I meet so many nice people. Food is so much better when it’s fresh and when you can put a face to the food.”

Green Acres Farm is located at 868 Main Street in Wilbraham, Masscahusetts and the farmstand is open to the public daily from 10am-5pm.

For more information call (413) 596-3016 or visit facebook.com/GreenAcresFruitFarm GOLOCALMAGAZINES.COM 39

DRS. SCANNELL & HOLLINGER, INC.

INTERVIEW WITH JULIA REILLY, D.M.D.

What distinguishes you from other businesses in your category?

We have been in practice for over 50 years and combine our patient-centered small town style with updated technology such as single day CEREC crowns and digital x-rays in order to provide the best of both worlds.

Something people might be surprised to learn about you or your business.

I hold continuing education as a high priority and have traveled across the country to take courses in order to stay up to date on the latest information and technology and continue to improve my skills. Outside work, I have a passion for sewing and I design and sew clothing for myself and my kids.

Why should people do business with you?

I understand that the dental office can cause anxiety for many people and I consider the health, comfort, and well-being of my patients above all else. I strive to provide meticulous care while making visits as pleasant, calming, and pain-free as possible.

address

79 Maple St, East Longmeadow, MA

contact

(413) 525-6821 • scannellandhollinger.com

DRS. SCANNELL & HOLLINGER, INC.

COMPREHENSIVE CARE SINCE 1962

PREVENTIVE • RESTORATIVE • COSMETIC

Hours: Mon., Wed. & Fri. 8-5 Tues. & Thurs. 8-7 Sat. by Appt.

Implants • Crowns • Bridges • Emergency Dentistry

79 MAPLE STREET, EAST LONGMEADOW, MA

(413) 525-6821

www.scannellandhollinger.com 40 GO LOCAL AUGUST 2017

local einstein

TEST YOUR KNOWLEDGE - NO GOOGLING!

5

7

WHAT ITEM SHOULD NOT BE ADDED TO A HOME COMPOSTING SYSTEM?

[A] 400 [B] 700

[C] 2,000

[D] 3,000

[A] Hair & Fur [B] Eggshells

[C] Used Matches

[D] Dairy Products

WHAT IS THE BEST TIME OF DAY TO WATER YOUR GARDEN?

IF SOMEONE HAS A FEAR OF VEGETABLES, WHAT TYPE OF PHOBIA DO THEY HAVE?

[A] Just Before Dawn [B] Morning

[C] Afternoon

[D] Evening

[A] Lachanophobia [B] Vegaphobia

[C] Rutophobia

[D] Planthophobia

WHICH ONE OF THESE BUGS DO YOU WANT IN YOUR GARDEN?

THIS BERRY IS IN THE SAME FAMILY AS THE CHILI PEPPER, EGGPLANT AND TOBACCO. CAN YOU NAME THIS FRUIT?

[A] Ground Beetles [B] Aphids

[C] Colorado Potato Beetle [D] Lace Bug

[A] [B]

[C]

[D]

POISON IVY ‘S URUSHIOL OIL CAUSES AN ALLERGIC REACTION IN MOST PEOPLE. HOW LONG CAN THIS OIL STAY ACTIVE?

[A] 1-2 Days [B] 1-2 Months

[C] 1-2 Years

[D] 3+ Years VANILLA EXTRACT IS MADE FROM A VANILLA POD FROM WHAT FLOWER?

[A] Orchid [B] Amaryllis [C] Lotus

[D] Hibiscus

8

WHICH TYPE OF FLOWER IS NOT A FAVORITE OF THE HUMMINGBIRD?

[A] Bee Balm [B] Rose

[C] Rose of Sharon

[D] Lantana

# CORRECT

IQ

RANK

7-9 5-7 2-4 0-1

160 110 50 3

Prodigy Egghead Meh Simpleton

September 2015 Vol. 1 Issue 10 golocalmagazines.com

Be part of

Cloudberry Acai Berry Goji Berry Wineberry

ANSWERS:

1)C 2)D 3)B 4)A 5)A 6)C 7)D 8)B 9)A

3

ONE SUNFLOWER CAN CONTAIN HOW MANY SEEDS?

AGAWAM • EAST LONGMEADOW • EAST WINDSOR ELLINGTON • ENFIELD • HAMPDEN • LONGMEADOW SOMERS • SUFFIELD • STAFFORD SPRINGS • WILBRAHAM Contact: Amber@TheReminder.com

Go Local!

Got a great story idea?

We’re always on the lookout for a unique local business, an outstanding person in the community, a special pet, creative craftsperson or the couple that’s been married for 50 years to feature in Go Local Magazine. So give us a shout!

GOLOCALMAGAZINES.COM 41

The Final Countdown

7 Fun Farm Festivities Summer is in full swing and our local farms are bursting with produce and bustling with activity. Whether you want to learn how cheese is made, eat award winning tomatoes, or sit

back and drink some local beer or wine, we’ve found events in your backyard or a short ride away, so head out to meet your nearby farmers and connect with fresh, local products.

4-H FAIR

56 EGYPT RD • SOMERS, CT HARTFORDCOUNTY4HFAIR.ORG August 18-20 • Since 1937, the Hartford County 4-H Fair has been a youth run fair that features many attractions. Throughout the weekend there will be livestock shows, tractor pulls and children’s entertainment. The show runs 8am-9pm on Fri/Sat. and 8am-5pm on Sun.

OPEN FARM DAY

VARIOUS FARMS IN GRANBY, CT GRANBYAG.ORG Get a sneak peek at about a dozen farms on Sept. 9 from 10am-4pm.

Learn how milk turns into cheese, see a sheep shearing demonstration, take a wagon ride, taste a new wine or the first apples of the season. Visit their website for a map and more information.

FARM TO TABLE DINNER

HILLTOP FARM • HILLTOPFARMSUFFIELD.ORG 1616 MAPLETON AVE • SUFFIELD, CT • (860) 758-0668 What better way to experience local produce than having dinner at a farm? Hilltop Farm is hosting its Annual Harvest Dinner/Dance/Silent Auction on Saturday, Sept. 2. Food is prepared by local chefs and served under a big tent on the farm. Music

by Out The Boxx Band. Ticket information can be found on their website.

42 GO LOCAL AUGUST 2017

TOMATO FESTIVAL

RED FIRE FARM • 7 CARVER ST • GRANBY, MA REDFIREFARM.COM Take a ride to Red Fire Farm for their annual Tomato Festival Aug. 26-27. Not only do they have a huge selection of award-winning tomatoes to taste, but also live music, cooking demos, workshops and local crafters. A themed meal will also be served this year - check the website for a menu and more information.

FARM DAY

HERITAGE PARK • STAFFORD, CT STAFFORDCTROTARY.ORG

Sunday, Sept. 10 • Farm Day celebrates the area’s agriculture from tomatoes to maple syrup to fresh, farm-raised meat, eggs and milk. Visit with locals farmers, animals, artisans and community groups. All proceeds benefit the Stafford Rotary Club.

BEER TASTING & STAR GAZING

HYLAND ORCHARD HYLANDORCHARD.COM 195 ARNOLD RD • STURBRIDGE, MA Wed, August 16, 8pm • Sprawl on the grass of Hyland Orchard, enjoy a sampling of Rapscallion beers and view the Perseids meteor shower. Tickets can be purchased at facebook.com/hylandorchard

YOGA & WINE

RAVEN HOLLOW WINERY • RAVENHOLLOWWINERY.COM 436 RUSSELLVILLE RD, WESTFIELD, MA • 413.562.0259 Sunday, Aug. 13 from 12-2pm. Enjoy an afternoon of yoga and wine at beautiful Raven Hollow Winery! Ticket includes a one hour all levels yoga practice, a bottle of water and your choice of a wine tasting or a full glass of wine following yoga. Pre-registration is required, visit facebook.com/ravenhollowwinery

ADULT & JUNIOR TENNIS PROGRAMS

Lessons and programs available for players ages 3-99!

New players always welcome!

Contact us for a Summer or Fall schedule

The Best Dine In and Take Out is Found Here!

We offer a full dinner menu, pizza, grinders & Aegean Mediterranean Greek cuisine!

Get in the Game with us & Become the Best Player you can be!

5

Open Daily 11am-9pm

2

860.265.7811

$

Lunch Specials Every Day 11-3

$ 50

226 Shaker Road | Enfield, CT 860-698-6503 EnfieldTennis.com

16 Oz. Draft Beer

106 Main St., Somersville, CT

PATIONOW OPEN!

Shop the store that helps Habitat for Humanity build strength, stability and self-reliance through shelter in your community and around the world.

ReStore Westfield

• Bagel Sandwiches • Egg Bowls • Wraps • Iced Coffee w/Flavor Shots • Iced Tea • Juices

301 East Main Street, Westfield, MA • 413-642-8990 Store Hours: Tues. 12–5, Wed. thru Sat. 9–6 Donations can be dropped off at the store during business hours or we pick up!

YOU DON’T HAVE TO LIFT

34 Somers Road, Hampden | 413-566-1515 Mon.-Sat. 6am-12noon | Sun. 7am-12noon

A HAMMER TO HELP

Cupola Hollow Farm We are proud to offer a full line of jams, jelly, pickles, relish, salsa, goat’s milk soap, dried dip mixes, honey, home baked pies, breads, muffins and creamy homemade fudge to tingle the taste buds.

Don’t Replace, Refinish!

• FAST, 2-DAY PROCESS • THOUSANDS LESS THAN REPLACEMENT

50 OFF!

$

a complete shower refinishing job through 9/30/17 Limit one coupon per project. Valid only at participating locations.

1510 North Stone St., West Suffield, CT • 860.668.0859 • www.cupolahollowfarm.com

CALL FOR A FREE ESTIMATE!

We Also Repair and Refinish: • Countertops • Bathtubs & Tile Surrounds • Sinks & Vanities • Fiberglass Tubs & Showers

Miracle Method® SURFACE REFINISHING

541 Center St. • Ludlow, MA 589-0769 Each Miracle Method franchise independently owned and operated. MiracleMethod.com GOLOCALMAGAZINES.COM 43

44 GO LOCAL AUGUST 2017