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VOL. 29, NO.3 • FALL 2011

Northeast Organic Farming Association of New York



FALL 2011



Director’s Outlook KATE MENDENHALL Executive Director, NOFA-NY


s summer over? It seemed to fly by this year for me. I hope you all had a good and fruitful season. We have had a productive season of educational programming in the NOFA-NY office, and I’d like to share a few highlights with you. This summer was fi lled with excellent on-farm organic Field Days—thank you to all of our summer Field Day hosts for putting on fantastic programs and to those of you who traveled to attend! We hope our members enjoyed the member benefit of free attendance this year. Look for more great on-farm educational opportunities this fall. This September we launch the second annual Locavore Challenge, which coincides with National Organic Month and our September consumer membership drive. We look forward to working with you to sign up 5,000 consumers to commit to eating local organic foods as well as engaging more consumers in joining the NOFA-NY organic movement!

Program News We will be launching a few very exciting projects this fall with new federal funding that we received this year. The new Beginning Farmer Program, which launched last fall, received continued funding for the next three years! This will help increase beginning-farmer programming across all the NOFA organizations in the Northeast. We will be improving our apprenticeship program and focusing on farmer-to-farmer mentorships, as well as developing a JourneyPerson program modeled after MOFGA’s successful program in Maine. Make sure to check in with Rachel Schell-Lambert to see how you can get involved in these opportunities! We will be collaborating with Cornell University and a hearty list of organizational partners to continue the organic wheat work that NOFA-NY has been involved with for the last five years. NOFA-NY’s role will be in providing outreach to organic growers as well as developing a mobile small-grain processing unit that can provide on-farm demonstrations. In November, please join us for the first annual Organic Dairy and Field Crop conference in Syracuse. This daylong conference on November 4 will feature two tracks of workshops, a delicious and nourishing potluck lunch, and inspiring and informative keynote presentations.

FALL 2011



On the Cover: Jeromy Biazzo and Meg Meixner of Wolftree Farm with one of their Icelandic sheep. Read the story of their new farming venture on page 17. Photo by Sue

In January, we will launch the Northeast Organic Research Symposium in conjunction with our annual winter conference in Saratoga Springs. This exciting new event will highlight organic agricultural research happening in the Northeast and bring it to you at our annual conference! This will be a great way to get an update on innovations in organic research and an excellent opportunity for our farmer members to convey their on-farm research needs directly to university researchers. To conclude this message, I’d like to introduce two new members of our NOFA-NY team: Stephanie Backer-Bertsch joined us this summer as our Administrative Assistant in the Rochester office, and Stephen Rees joined us as our Conference Food Coordinator. We also sadly will say goodbye to Hannah Miller, who volunteered with us this past year as our Food Justice and Outreach Assistant while serving a year with the Mennonite Voluntary Service (MVS). Hannah has helped grow and develop the budding Food Justice program at NOFA-NY as well as provided immense support to all our educational programs. She will be missed, but we know she has a bright future ahead of her as she hopes to work in the field of conservation or environmental sciences in her native Seattle. In her stead, we welcome Brett Wedel who will be joining us for the 2011–2012 MVS season. Welcome Brett!


Expanded Winter Conference The Northeast Organic Farming Association of New York, Inc., is a nonprofit educational organization supported by membership dues and contributions. NOFA-NY is tax exempt under Section 501(c)(3) of the Internal Revenue Code. Charitable contributions are welcome and tax deductible.


New York ORGANIC News

Vol.29, No.3 Fall 2011

NOFA-NY Board of Directors Jamie Edelstein, President

THE LOCAL FOOD AND FARM CONNECTION Northeast Organic Farming Association of New York, Inc.

Cato, NY

249 Highland Ave • Rochester, NY 14620 585-271-1979 • Fax: 585-271-7166 • Technical Assistance Hotline: 1-855-2NOFANY

Maryrose Livingston, Vice President Marathon, NY

Karen Livingston, Treasurer Elizabeth Black, Secretary Brooklyn, NY

Scott Chaskey Amagansett, NY

Karma Glos Berkshire, NY

Robert Hadad Spencerport, NY

Elizabeth Henderson Newark, NY

Laura O’Donohue North Salem, NY

Kate Mendenhall Executive Director

Stephanie Backer-Bertsch Administrative Assistant

Robert Perry Farmer Educator

Lea Kone Assistant Director

Matt Robinson Education & Outreach Coordinator

Rachel Schell-Lambert Beginning Farmer Coordinator

Kate Nagle-Caraluzzo Membership & Registration Coordinator

Brett Wedel Communications & Outreach Assistant

Michelle Prohov Office Manager

Kristina Keefe-Perry Food Justice Coordinator

NOFA-NY Certified Organic, LLC Management Committee Dick Andrus

Jeff Jacobs

Binghamton, NY

Binghamton, NY

Kimberly Davidson Sharon Nagle Cambridge, NY

Canandaigua, NY

Liana Hoodes

Dick Riseling

Pine Bush, NY

Liberty, NY



FALL 2011



• Full page 4-color, • Half page 4-color - $295 inside cover - $495 • Half page b&w - $160 • Full page 4-color - $395 • Quarter page Display Ads: • Full page b&w - $295 b&w - $90 • Eighth page (business card) b&w - $50 All rates based on electronic print-ready copy. Discounts available for our Business Members. For ad rates, sizes, and deadlines, visit or contact the Office Manager at or 585-271-1979 ext. 504 Classified Ads (Opportunities): Members can post ads up to 80 words in length on the NOFA-NY Web site: Shortened versions of those ads appear in this newsletter. Send Display and Classified advertising to: Member Services, NEW YORK ORGANIC NEWS is a publication of the Northeast Organic Farming Association of New York, Inc. The views and opinions expressed here are those of the authors and not necessarily those of the NOFA-NY Board of Directors or the membership. Articles from this newsletter may not be reproduced without permission. Publication Schedule: Please submit articles, display advertising, and classified ads by the deadlines listed below. Issues are distributed approximately 6 weeks following these dates.  Winter 2011 deadline: October 20  Summer 2012 deadline: April 20  Spring 2012 deadline: January 20  Fall 2012 deadline: July 20 Send letters, suggestions, article queries, photos, and press releases to: Fern Marshall Bradley, Newsletter Editor –

Bethany Wallis Organic Dairy Education Coordinator Fern Marshall Bradley Newsletter Editor Stephen Rees Conference Food Coordinator

NOFA-NY Certified Organic, LLC. 840 Upper Front St Binghamton, NY 13905 607-724-9851 • Fax: 607-724-9853 Sherrie Hastings Interim Director Maria Dixson Lauren Lawrence Heather Orr Jillian Schrader Nancy Sandstrom Jessica Terry Bethany Wallis Certification Specialist Lisa Engelbert Dairy Program Administrator Bethany Bull Financial Coordinator Keri Wayman Administrative Assistant

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Camillus, NY

Since 2002!

NOFA-NY News New Faces at NOFA-NY Two new members joined the NOFA-NY team this summer.

Join the growing Registry of Farmers and Gardeners who annually join The Farmer’s Pledge©! The Farmer's Pledge is a commitment to a broad set of principles that go beyond the National Organic Program by addressing labor issues, community values and marketing. It is a commitment that either certified organic farmers or uncertified organic farmers and gardeners can make to their customers and neighbors. The Farmer’s Pledge Registry helps to identify small farmers who have a very strong ecological approach to farming, are treating and paying labor in a socially responsible way and are working towards once again making farming an integral part of communities everywhere.

Learn all about The Farmer’s Pledge by visiting:

Stephen Rees Conference Food Coordinator Stephen Rees grew up with an inborn love for food and hospitality. His early requests for gifts were cooking supplies. By age 10, he was making homemade ravioli and playing restaurant. His parents always had their own garden and raised chickens and turkeys, and they served most meals from these sources. At age 16, Stephen won a New York State championship in baking, which included scholarships to attend the Culinary Institute of America. Graduating with a bachelor’s degree in Restaurant Management, he worked in restaurants in the Berkshires and New York City with a focus on using local ingredients. Stephen’s love for and passion for local organic foods has grown through working for restaurants committed to the locavore movement. He hopes to further this movement through his work with NOFA-NY. Stephen lives in Rochester.

Stephanie Backer-Bertsch Administrative Assistant Stephanie Backer-Bertsch has been leaning toward sustainable food systems since she was a young kid picking peaches from her grandparents’ urban backyard. She has worked at farm markets and as a manager at the Lexington food co-op in Buffalo and dabbled in the culinary world. She has a degree in Nutrition from SUNY Buffalo and a Photography certificate from the New England School of Photography. When she’s not at NOFA-NY, Stephanie can be found teaching yoga at various studios in Rochester, tending to her 4-by8-foot organic community garden plot, or transforming local bounty into elaborate feasts to foist upon loved ones. She is thrilled to join NOFA-NY as the new administrative assistant!


New Faces at NOFA-NY


The Cooperative Economy


NOFA-NY Organic Dairy Conference Debut!


Staff Member Wins Farm Bureau Award


2011 Best Organic Farming Photo Contest


Matt Robinson

Locavore Challenge Checklist Raising Sheep in the Heart of Wine Country


GE Alfalfa: The Perennial That Keeps Reseeding Itself

Mike Davis Sue Smith-Heavenrich Ed Maltby

Plus, tote bags, t-shirts, sweatshirts and hats.


A New Way to Enjoy the Candle Café


NOFA-NY Bulk Order Program Taking Shape

Shop today at


Organic Labeling, Organic Meat Processing!

Melissa Danielle

FALL 2011

Organic Grain Trials


More than 25 books on organic farming, gardening and living.



Visit the NOFA-NY Online Store!


In This Issue


NOFA-NY Events The Cooperative Economy

—Matt Robinson, NOFA-NY Education & Outreach Coordinator

A preview of the 2012 NOFA-NY Winter Conference: Looking to the future of our movement




FALL 2011

he United Nations has declared 2012 as the International Year of Cooperatives. Building on this momentum, NOFA-NY has chosen The Cooperative Economy for the theme of our 2012 Winter Conference, set for January 20 through 22 in Saratoga Springs. A spirit of cooperation provides a strong foundation on which we can build a more sustainable agriculture and economy, and our Winter Conference is a tribute to this spirit. The conference is nothing if not a team effort; from the technical workshops to the meals, it is the product of all of us working together. Our presenters donate their time and knowledge to help others learn new techniques and perfect old ones. The conference meals would be impossible without the combined donations of almost one hundred farms and businesses. This coming January, we hope that you’ll help us celebrate this tradition!


Keynote Speakers The theme of our 2012 Winter Conference will highlight cooperative arrangements such as marketing cooperatives, dairy cooperatives, CSAs, grain cooperatives, and others. To help us dig into this topic, we’re excited to announce that we’ll be joined by four incredible keynote speakers: John Ikerd, Kathlyn Terry, and our 2012 NOFA-NY Farmers of the Year, Paul and Maureen Knapp. John Ikerd is a Professor Emeritus of Agricultural

Economics at the University of Missouri. An outspoken champion of sustainable agriculture, John’s books (including Small Farms Are Real Farms, A Return to Common Sense, and Sustainable Capitalism) have inspired many within the organic movement. His latest title, A Revolution of the Middle, is available free online at revolutionofthemiddle. Ikerd will join us on Friday evening at the conference to discuss the importance of shared social and environmental goals to the longterm sustainability of cooperative economic arrangements. We’re very excited that Kathlyn Terry, Executive Director of Appalachian Sustainable Development (ASD), will be joining us as our Saturday keynote speaker. Terry has led an effort called Appalachian Harvest (a program of ASD) in Tennessee and Virginia that focuses on helping former tobacco farmers transition successfully to organic vegetable production. In addition to providing technical education, Appalachian Harvest aggregates, sorts, and packages produce from a large number of small organic farmers, enabling them to access large retail markets in the region. Terry will share with us some of Appalachian Sustainable Development’s successes and lessons learned in the 16 years since it was founded. We are also pleased to announce that our Sunday keynote speakers will be 2012

NOFA-NY Farmers of the Year Paul and Maureen Knapp are the Sunday keynote speakers for the 2012 Winter Conference. Photo courtesy of Organic Valley

NOFA-NY Farmers of the Year Paul and Maureen Knapp! Paul and Maureen run Cobblestone Valley Farm, a highly diversified organic farm in Preble (20 minutes south of Syracuse) that includes dairy production, U-pick strawberries, pastured poultry, pork, and grass-fed beef. Paul and Maureen are members of Organic Valley/CROPP Cooperative and have been outspoken champions of organic agriculture in New York state. Cobblestone Valley Farm is now in its fourth generation of production under the Knapp family. For updated information, a schedule of events, and registration, please visit the conference Web site, www., or call our office at (585) 271-1979, ext. 512. Remember to register before Friday, December 2 to take advantage of the Early Bird Discount. We’re looking forward to seeing you in January!

NOFA-NY Organic Dairy Conference Debut! Join NOFA-NY on November 4, 2011, for our first Organic Dairy and Field Crop Conference at the Crowne Plaza Hotel in Syracuse. We are excited to host keynote speakers Ed Maltby and Mary-Howell Martens as they address the future of the organic dairy and organic grain industries in New York state. Ed Maltby, Executive Director of the Northeast Organic Dairy Producers Alliance (NODPA), is a producer with over 45 years experience managing conventional and organic dairy, beef, sheep, and vegetable enterprises. Maltby has worked as Executive Director of NODPA since 2005; the organization is dedicated to preserving organic integrity and a sustainable pay price for dairy farmers. He is also the coordinator for the Federation of Organic Dairy Farmers (FOOD Farmers), which provides a national voice for organic dairy family farms. In 2010, Maltby was invited to serve on the USDA Dairy Industry Advisory Committee to advise the Secretary of Agriculture on dairy policy. (See page 23 for an article by Maltby about the potential impact of GE alfalfa on organic agriculture.) Mary-Howell Martens, Owner/Operator Lakeview Organic Grain, has managed Lakeview

Life Happens Around Food.

Organic Grain, an organic feed and seed operation, since 2001. She and her husband, Klaas, farm 1,400 acres of field crops in Penn Yan. They also raise organic heifers, pigs and chickens. Martens has addressed audiences at conferences around the country on the subjects of organic grain agronomics, weed control, and marketing. Mary-Howell and Klass Martens have published articles in Acres USA, New Farm, and other publications. Martens holds a master’s degree from Cornell in plant breeding/ vegetable crops, and she has been instrumental in developing the market for organic grains in New York state. The day’s program will feature workshop topics including: grazing dairy cows, diversifying your dairy farm, soil and weed control in field crops, nutrient density in grain crops, food-grade grains, seed cleaning, and herd health. NOFA-NY Certified LLC staff will be available to answer questions. There will be programming for both new and veteran farmers alike, so bring your family, friends, and neighbors. Enjoy a day of learning, networking and information exchange. New farmers and farmers interested in transitioning are encouraged to attend.

d. Yes. e k c i P t Jus Really. NEW YORK ORGANIC NEWS

Organizin g Enticing Fa r m e r s M arkets for 20 Years!

| FALL 2011




NOFA-NY Staff Member Wins Farm Bureau Award Dual staff member Bethany Wallis is the 2011 winner of New York Farm Bureau’s Young Farmer Excellence in Agriculture award. Bethany, who serves as Organic Dairy Education Coordinator for NOFA-NY and as a Certification Specialist for NOFA-NY Certified Organic LLC, received the award based on combined winning scores on a written application and essay

The essay assignment is to discuss the three most important issues for farmers. Bethany said she considered many important issues before deciding to write and speak about country of origin labelling, access to local markets, and fair pricing to farmers. As part of her award, Bethany will receive free registration to the Farm Bureau’s 93rd Annual Meeting scheduled for January 2012 in Hawaii. Bethany also plans to submit an application for the Excellence in Agriculture award at the national level. If her application is judged among the top 10, she will repeat her oral presentation while in Hawaii as well. So next time you see Bethany, wish her luck! Apart from her two NOFA-NY jobs, Bethany stays busy caring for her three children and milking cows three nights a week.



FALL 2011

Bethany (right) receives her Excellence in Agriculture award from Andrea Schultz, the Young Farmer and Rancher Chair for New York Farm Bureau.

and an oral presentation. The Excellence in Agriculture Award recognizes young farmers and ranchers who do not derive the majority of their income from an agricultural operation, but who actively contribute and grow through their involvement in agriculture, their leadership ability, and participation in Farm Bureau and other organizations. Bethany explained that she’s thought about applying for the award before now, but held back because she isn’t too fond of public speaking. However, the award is for people age 35 and younger, so she was approaching her final opportunity, and that helped motivate her to apply. Plus, “my mother and Farm Bureau field representative have been after me for years to apply,” Bethany said. The application focused on applicants’ production agriculture experience, role with the Farm Bureau and community organizations, and employment experience. The essay is a key part of the written application and also is the subject of the oral presentation.


Box 361, 119 Hamilton Place Penn Yan, NY 14527 315-531-1038 Certified Organic Feed, Seed & Livestock Products From Northeast organic farmers for Northeast organic farmers

Gus Stoltman makes friends with a cow during a Field Day at Willow Creek in June. Gus’s mother, Jennifer, holds Josiah, who is eager for his turn too. Photo by Bethany Wallis

Enter the Best Organic Farming Photo of 2011 Contest NOFA-NY seeks photos that capture the beauty, diversity, and productivity of our state’s organic farms and farmers. In this year’s contest, photos will be judged in three categories; we will select one winner per category plus one overall contest winner. If you’d like to be part of the contest, please read and follow the rules below. Photo by Dan Marsiglio Number of submissions: Artists may submit photos in any or all of three categories. A maximum of 2 photo submissions per category are allowed (thus, 6 photos total per entrant). Categories: The three categories are:  Bringing in the Harvest  Daily Life on the Farm  Working with Animals

Rights to Photos: NOFA-NY reserves the right to use the photographs in printed materials and Web sites promoting organic farming without paying compensation to the photographer or the subjects. Your entry to the contest constitutes your agreement to allow your photographs to be:  Published on NOFA-NY Web sites and social media sites

Saranac Valley Farms

by NOFA-NY Certified Organic, LLC.

FALL 2011

- NYS Certified - Certified Organic -


Seed Potatoes

 Displayed at the NOFA-NY and other regional offices.  Used in print publications of NOFA-NY including, but not limited to, newsletters, regional magazine advertisements, promotional materials.  Used in connection with limited promotional use including, but not limited to, posters and other materials.  All entries must be free of claims and rights of third parties.  Entrants retain all other rights to future use of their photographs except as specified.


Prizes: The winner in each category will receive a $25 gift certificate to the NOFA-NY online store. The overall winner will receive a FREE conference registration for the NOFA-NY Winter Conference in Saratoga Springs, January 20–22, 2012. (The award includes three-day registration and all meals.) All winners will be announced via e-mail on or before December 1, 2011. Entries: Please submit entries at the FULL resolution size. Minimum fi le size of 1 MB. Each fi le must also have a minimum pixel size of at least 1200 in both

directions. Photos that do not meet these requirements will not be judged. File Submission: All photo entries are due by November 1. All electronic photo fi les should be labeled in the following format for submission: FirstName_ LastName_PhotoTitle. Entries should be uploaded to:; login:; password: nofanycontest; or may be sent via CD and mailed to: Photo Contest NOFA-NY 249 Highland Ave Rochester, NY 14620

3489 State Rte 3  PO Box 183, Saranac, NY 12981  518-293-8298


LOCAVORE CHALLENGE Checklist This September, NOFA-NY is launching its second annual NY Locavore Challenge. The goal is to have 5,000 citizens signed up and committed to choosing local and sustainable first. Help be part of a group thousands strong sharing our common message that we are hungry, active, and ready to change our food system and our local economies. The challenge is completely customizable. You choose the level you wish to commit to, which mini-challenges you want to complete, and when you want to do them. Choose from a Bite-Sized (3 mini-challenges), a Meal-Sized (6 mini-challenges) or a FeastSized Challenge (9 mini-challenges). You can take the challenge in your own community, on your own time, and with your own friends, families, and favorite farms. There are also more than 40 fun Locavore Challenge events happening state-wide in which you can participate, as well at the second annual Potluck Across NY on Sunday, September 25th. Registration is FREE and is available online at or by calling the NOFA-NY office at (585) 271-1979 ext. 512.

Bite-Sized Challenge: Choose 3 Meal-Sized Challenge: Choose 6 Feast-Sized Challenge: Choose 9

Grow, Cook, Eat



FALL 2011

☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐


☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Take a 250 Mile Day Challenge Take a 250 Mile Week Challenge (Counts as 2) Take a 250 Mile Month Challenge (Counts as 3) Shop at a Farmers Market, Farm Stand or U-Pick Dine at a Locavore Restaurant Join a Winter CSA Join a Food Co-op Eat (at least) 5 Servings of Local, Organic Fruit & Veggies per Day Cook with Local Oils, Grains, Meats & Cheeses Sip on Local Milk, Juice, Beer, Wine & Spirits Swap Sugar for Local Honey & Maple Syrup Try Food Preservation (Canning, Freezing, Drying) Go Foraging! Make Your Own Butter, Yogurt, or Ice Cream Grow an Herb Garden Plant an Indoor Winter Garden Plant a Cover Crop in Your Garden Compost Your Kitchen Scraps

Join the Movement ☐ Like NOFA-NY on Facebook and/or Follow NOFA-NY on Twitter ☐ Blog About Your Challenge Experience (and send us the link!) ☐ Become a Member of NOFA-NY ☐ Attend a Locavore Event ☐ Host a Locavore Potluck on Sept. 25th (Counts as 2) ☐ Attend a Locavore Potluck on Sept. 25th ☐ Read a Locavore Book ☐ Host a Locavore Book Discussion (Counts as 2) ☐ Participate in a Crop Mob

Take Action ☐ Join the Millions Against Monsanto Campaign ☐ Lobby Your Food Store to Include More Local Product ☐ Ask Your Representative to Support Organic Farming ☐ Speak With Your School About Local Sourcing ☐ Start a Garden in Your Community or School ☐ Volunteer at a Farm or Community Garden ☐ Donate to the NOFA-NY Farmer Education Fund

A BIG THANK YOU TO ALL OF OUR LOCAVORE CHALLENGE SPONSORS!  Challenge Sponsors: Great Performances & Katchkie Farms  Media Sponsors: Eco-LOCAL Living Magazine/Edible Magazines & Eat Drink Local Week /Farmshed 2.0 The Valley Table Magazine  Blog Sponsor:  Business Sponsors: Abundance Co-op/All Good Bakers/Aurora Inn /Catskill Mountain Harvest /Finger Lakes Foodie Fountain of Youth Organics/Lexington Food Co-op/Once Again Nut Butter/Park Slope Food Co-op Pennsylvania Yankee Mercantile/Small World Bakery/Stolor Organics/Sustainable Sea Cliff Cooperative

Cooking the Perfect Steak

—Joshua and Jessica Applestone

Grass-fed beef is one of the local products that New York organic farmers know how to raise really well. If you enjoy eating beef, be sure to include some grass-fed beef in your menu plans during the Locavore Challenge (and all year long). In this excerpt from their new book, The Butcher’s Guide to Well-Raised Meat (Clarkson Potter, 2011), Joshua and Jessica Applestone, owners of Fleisher’s Grass-fed and Organics Meats, reveal their secrets for preparing a mouth-watering steak.


 Top crisp lettuce leaves with chopped garlic greens and fresh beans.  Grill your favorite local fish with fresh chopped parsley, garlic, and broccoli.  Whip up some fresh local cream as a topping for fresh blueberries, raspberries, or strawberries.  Complement fresh cucumbers with a light dressing of fresh mint, chopped basil, and white wine vinegar.  Toss a mixture of root vegetable chunks—beets, celeriac, carrots, rutabaga, turnips, as available—in sunflower oil and rosemary and roast at 375°F, turning the mixture every 20 minutes, until done.  Serve wilted collard greens with garlic and honey.  Roast some sweet potatoes and serve them with maple syrup, brown butter, and spinach.  Make your own veggie patties out of shredded beets and carrot and mashed black beans.  Garnish roasted fennel with garlic and cheese.  Whip up a salad of red leaf lettuce, blue cheese, walnuts, and chopped, sliced, or shredded veggies of your choice.

Simple Suggestions for Preserves With Flair —Kira Topik

FALL 2011

Tired of the same old canned beans and tomatoes? Try some new twists on canning, drying, and freezing produce for wonderful wintertime flavor. How about these?  Hot pickled okra with chilies  Pickled carrots and fennel with dill and coriander  Pickled sour cherries  Canned heirloom tomato medley  Fermented fruit chutney  Dried fruits for winter oatmeal, granola, or snacking  Garden kimchi with radish and root veggies  Frozen berries for winter pie  Fresh fruit jams with a kick, like cherry combined with peach and pear


For more information about Fleisher’s Grass-Fed & Organic Meats (located in Kingston and Brooklyn) and the Applestones’ book, visit their Web site,

10 Simple Recipes for Fresh Produce in a Hurry —Kira Topik


nless you pay close attention, grilling is perhaps the quickest way to ruin pastured beef. It is always leaner than its conventional cousins, requiring a delicate balance of heat and timing, tim and a lot less latitude as ffar as cooking times go. You can’t can throw it on the grill and walk wa away. Grilling may be sexy, but bu we beg, we plead, we cajole with w customers to follow our instructions: in pan-sear and finish in the oven. Our favorite steak is dry-aged top sirloin at least 1½ inches thick. With a thinner 1 steak, don’t transfer to the oven.  Preheat h the h oven to 300°F.  Salt each side of the steak and let it sit for 5 to 10 minutes before cooking.  Heat an ovenproof pan (French steel or cast iron is preferred) over high heat until it starts to smoke (oil is not necessary, but add a tablespoon of organic canola oil if you like).  Sear the steak in the hot pan for 2 minutes per side. (Never use a fork to turn the steak; use your fingers or tongs.)  Put a splash of olive oil, a pat of butter, or a dollop of bone marrow on top of the steak.  Transfer the pan to the oven.  Cook for 4 to 8 minutes to desired doneness (it depends on the steak, so go by internal temperature not time—we recommend 120°F for a perfect medium-rare).  Take the pan out of the oven, place the steak on a cutting board, and let it rest for 5 minutes.  Slice and serve.


Research Report Organic Grain Trials at the Willsboro Research Farm —Mike Davis

This organic grain research project focuses on a multiyear crop rotation system to produce high-quality organic grain.


t the Cornell University Willsboro Research Farm, interest in organic grain production began in the early 1990s when Sam Sherman established Champlain Valley Milling, a specialty organic flour mill, in Westport, New York. Sam was interested in purchasing as much locally produced organic wheat as possible. Very little wheat was being regionally grown at the time (which is ironic in that the Champlain Valley was once considered the breadbasket of the Northeast). The organic grain project was started at the Cornell Willsboro Farm with the goal of developing and demonstrating viable organic grain production practices for the area. A 6-acre field with tile-drained clay soil was set aside for certified organic grain production in 1993. Heavy clay soils are abundant in northeastern New York, and tile drainage is essential for optimizing their productivity and enabling organic farmers to conduct timely tillage and cultivation practices. Organic certification has been maintained for the field to the present day.



FALL 2011

Wheat Rotation


Our initial focus was to develop a five-year rotation that featured one year of organic spring wheat, one year of organic winter wheat, and three years of alfalfa/timothy sod. We divided the organic field into five sub-blocks so that we would have one block for each year of the rotation and all stages of the rotation would be represented in any given year. Rotation design is the key to any workable organic system because the rotation must perform several critical functions including providing for crop nutrient requirements, suppressing weeds, allowing for mechanical weed control opportunities, and maintaining and (ideally) improving soil health. Three years of alfalfa/timothy sod form the heart of all our organic rotations. The perennial nature of the alfalfa/timothy sod gives the soil a break from tillage and cultivation practices, allows soil organic matter levels to replenish, and suppresses weeds. Additionally, the nitrogen-fi xing capability of the alfalfa contributes a significant amount of nitrogen to the soil that will be utilized by the wheat crops later in the rotation.

Spring Wheat Spring wheat followed alfalfa/timothy sod in the original rotation. After three years of alfalfa/ timothy hay, the sod was plowed and disced in August, and then fallowed for the remainder of the growing season in preparation for spring wheat planting the following April. During this late summer fallow period, the field was dragged every few weeks with a spring-toothed harrow to break up the sod, bring alfalfa and timothy roots to the field surface where they would desiccate, and kill any weeds that germinated after plowing. The late summer fallow proved to be very effective at killing the sod and minimizing weed pressure on the spring wheat crop that followed. One downside to the late summer fallow was that the field was uncovered for the end of the growing season as well as the winter months. Spring wheat was seeded as soon as the ground could be worked in the spring, at a rate of 120 to 150 pounds per acre (2 to 2.5 bushels per acre). Late March or early April seedings were planted at the 120 pounds per acre rate. Seeding rates were bumped up to the higher rate when we were unable to plant until late April. We planted using a grain drill with 7-inch row spacings, set for a 1-inch planting depth. Early April spring wheat seedings often germinated well ahead of the annual weeds, and as a result didn’t require any mechanical weed control measures. A Lely spring tine cultivator was used occasionally on wheat crops that were planted

These organic food-grade soybeans from the 2010 variety trial are ready for harvest. Photo by Mike Davis

late. Ideally a “blind” cultivation with the Lely tine cultivator would be conducted when well-rooted wheat seedlings were 3 to 4 inches tall (before any stem elongation had occurred) and the germinating weeds were in the “white thread” stage. During cultivation, Lely tines comb through the soil and expose/kill the germinating weeds. While some wheat seedlings may be damaged, the stands recover quickly. Spring wheat stands planted in April were usually ready for harvest in late July or the first week of August. We tracked the grain dry-down progress with a moisture meter and combined the crop when moisture levels were below 15 percent, preferably in the 12 to 13 percent range.

Winter Wheat Winter wheat followed spring wheat in the original five-year rotation. After combining the spring grain, the spring wheat straw was baled and stored in the barn. The field was then plowed and fallowed ahead of the winter wheat planting in September. Winter wheat is a heavier feeder than spring wheat, so we applied 3 to 5 tons per

acre of composted chicken manure (Giroux Poultry compost) to the field prior to planting. Winter wheat was seeded as soon after September 15 (the Hessian fly-free date in our area) as possible at a rate of 120 pounds per acre. Winter wheat stands that established well in the fall generally had few weed problems and did not require any additional weed control measures. Winter wheat was typically harvested in late July. After the winter wheat harvest, the ground was worked, and alfalfa and timothy were seeded in early August to complete the rotational cycle. In recent years we’ve reordered the crop sequence in the original rotation and followed three years of alfalfa/timothy sod with winter wheat instead of spring wheat. This allows the heavier-feeding winter wheat to take better advantage of the nutrient release from the plowed-down sod, and it keeps the ground covered during the winter. While following the perennial sod with winter wheat works well from a nutrient supply and erosion control standpoint, weed control has been compromised with the shortened fallow period. Since developing our first five-year rotation we’ve

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FALL 2011

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About the Research Farm increased our acreage devoted to organic grain production, established two additional organic rotations, and diversified the crop mix in our original organic blocks. This expanded effort has allowed us to conduct a number of organic field crop production studies including work with heritage wheat varieties, fl ax, sunflowers, sweet corn, and food-grade soybeans. Many of these projects were funded by the Northern New York Agricultural Development Program (NNYADP). A couple of studies are highlighted below, and detailed reports for all this work can be found on the NNYADP Web site:

The Cornell University Willsboro Research Farm, sometimes referred to as the Baker Farm, was donated to the University by E. Vreeland Baker in 1982. As part of the Cornell University Agricultural Experiment Station (CUAES), we’re committed to conducting research and education in support of New York agriculture. The 352-acre farm located along Lake Champlain in the town of Willsboro (Essex County) allows us to conduct a diverse mix of field experiments in northern New York, including studies on alfalfa snout beetle control, alfalfa brown root rot incidence, optimal nutrient management and tillage practices for corn production, soil health, perennial forage grass management, oilseed and biofuel production, wine grape variety evaluations, cover crop tests, and utilizing high tunnels for season extension of horticultural crops. Additional farm background information can be found via our link on the CUAES Web site:

Food-Grade Soybeans Northern New York is well suited for growing soybeans, and the demand for certified organic food-grade soybeans is strong. Early studies on the Willsboro farm compared the performance of foodgrade soybean varieties representing a range of Spring wheat (right) and winter wheat (left) are both part of the smallgrain rotation at the Willsboro Research Farm. Photo by Mike Davis



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Heritage Wheat


As an outgrowth of the local foods movement, there is increased interest on the part of millers, bakers, and consumers in regionally grown and processed “heritage” wheat varieties that may have unique flavors or other desirable quality characteristics. In an effort to explore the potential for heritage wheat production in New York, Elizabeth Dyck of The Organic Growers Research and Information sharing Network (OGRIN, www. obtained several varieties of winter wheat from Mark Sorrells’ breeding program at Cornell University, and in collaboration with Elizabeth, we conducted trials on the Willsboro Farm. 2010 was the second year of this project. Eleven heritage varieties and nine modern varieties were included in the winter trial. The seeding rate for the heritage varieties is about half that of the modern winter wheat. Heritage varieties are generally taller, produce more tillers, and may be more effective at securing soil nutrients than the modern lines. In our organic system, the heritage entries yielded well and in many cases were comparable to the yields of the modern varieties. More data is needed to fully evaluate the potential of the heritage varieties, but the initial results for some varieties look promising.

maturity groups grown at 7-inch and 30-inch row spacings. While we found a trend toward higher yields at the 7-inch row spacing, the 30-inch row spacing offered more between-row cultivation opportunities, which could be critical in a year with “difficult” weather. Since 2007 we’ve been testing the performance of available food-grade soybean varieties grown in replicated trials in our organic rotations. Twentytwo commercially available varieties were included in the 2010 test. All varieties were planted at a 30inch row spacing. Target planting depth was 1 inch and all seed was inoculated with the appropriate Rhizobium bacterium prior to planting. An early spring stale-seedbed strategy was employed to reduce weed pressure prior to planting in late May. Additional weed control measures included cultivation with a rotary hoe when the plants were approximately 4 inches tall, and a between-row cultivation with sweeps midsummer. The 2010 average trial yield was 54.8 bushels per acre.



Mike Davis is a Research Associate with Cornell University. He manages the Willsboro Research Farm as well as the Cornell Agronomy Studies at the W.H. Miner Institute.


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Getting Started Raising Sheep in the Heart of Wine Country —Sue Smith-Heavenrich

NOFA-NY members building a farm and learning as it grows

Wolftree Farm is nestled into 92 acres of field and forest in Burdett, just 2 miles east of Seneca Lake and across the hill from Red Newt winery. Being in Finger Lakes wine country, you might expect to see a small vineyard. “There may have been grapes here at one time,” says Jeromy Biazzo. But not now. He and Margaret (Meg) Meixner purchased the farm in 2004—a truck farm with 10 acres of open fields that held promise for the young farmers. The following year they planted gardens, raised chickens, and Meg, a fiber artist, dreamed of raising sheep. Meg Meixner offers some extra hay to the flock of pastured Icelandic sheep. For more photos of Wolft ree Farm, visit htt p:// wolft reefarm. com. Photo by Sue Smith-Heavenrich

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In late 2009 Meg and Jeromy had a chance to buy a small flock of Icelandic sheep. A dozen— few enough to live under a small plastic-covered hoop house while Meg and Jeromy worked out the

Meg has her eye on the fleeces. Icelandic sheep are unique, she says. The wool is low in lanolin and is a dual coat made up of two types of fiber. The outer layer, called tog, is coarser and sheds water. The fibers are long, 6 to 12 inches or longer, and wavy instead of crimpy like other sheep’s wool. The fluff y undercoat, called thel fiber, provides loft and serves as insulation for the sheep. Thel fibers are fine, like merino, and used for making shawls and baby items. But separating these fibers has to be done by hand, using combs.


A Sheep Dream Comes True

Versatile Fleeces


Jeromy, who grew up in the Hudson Valley, credits his parents with instilling in him a love of agriculture. (They were avid gardeners who also raised a few pigs on their fifth of an acre.) In 2000, Jeromy moved to Ithaca for a job and fell in love with the area. Meg, who spent her childhood in Syracuse, studied plant science at Cornell. She spent a few years doing field work for small organizations before returning to school for a master’s degree in environmental education. During the summers she worked on a farm. “That’s where we met,” Meg says. Encouraged by friends who were farmers, and feeling the need to “get out of the city,” Meg and Jeromy began looking for bit of land. It took two years, but they finally found their place to homestead and establish a small farm enterprise.

logistics of building a barn, yet plenty for teaching the farming duo how to manage a flock. Until the sheep showed up, Jeromy and Meg were committed plant people. Now “we’re livestock farmers,” Jeromy says. They love their flock, and once you see the sheep you understand why. Icelandic sheep are… cute. They’re a small breed that dates to the era when Vikings landed on the shores of Iceland—well over a thousand years ago. Their fleeces come in a variety of colors, from black to silvery to gray, and in all shades of brown from beige to deep mahogany to rusty to strawberry blondes. They are thrifty animals, Jeromy notes, efficient at turning grass and hay into food and fiber. Now, not quite two years later, the two sheep farmers are working on developing a local market for meat and wool. This summer they raised five ram lambs that, Jeromy hopes, will each yield about 40 pounds of meat. He plans to sell freezer packs containing about 10 pounds of stew meat, chops, and other cuts through a local CSA. “It would be like a lamb share,” he says. “But instead of buying a whole lamb people would buy small samplers.” With such small quantities he hopes to supply an already-existing CSA with meat, much as they did last year with broiler chickens. That, says Jeromy, was a “win-win” situation. Friends Lou Johns and Robin Ostfeld of Blue Heron Farm were looking for a way to provide more choices for their winter CSA members. They offered Jeromy and Meg an opportunity to sell chicken to interested members. “The CSA members ordered directly from us, and we delivered the chicken to the CSA for their pickup,” Jeromy explained.


Financing a Farm Dream How do young farmers get started? For Jeromy and Meg it hinged on a bit of luck—finding the right place at the right price, having enough savings for a down payment, and finding a bank willing to finance their dream. “We couldn’t do it without the off-farm job,” Jeromy says. He works full time as a biologist at the Agricultural Research Service in Ithaca. “My job subsidizes the fi xed costs,” he says. Hay, infrastructure, every dollar goes back to the farm. “Not into college funds or vacations,” he says. Meg, too, plans to work off-farm. Part-time, she says; something that will provide financial support but will also allow her to care for the sheep and other livestock. At this point the farm is not paying for itself. “The books are horrendous,” Jeromy admits. But at this early stage of development, almost any farm’s account books are horrendous. He is confident that their farm enterprises— the sheep, chickens, bees, and whatever they embrace in the future—will begin paying their way. “Our goal is to work to ensure that happens,” Jeromy says. At the same time, he and Meg want to make sure that their farm remains a source of enjoyment for them.

Another way to use the fibers is to card and spin them together in a single-ply blend called “lopi.” This makes great yarn for knitting thick, warm sweaters. Meg’s business plans include marketing spun yarn, roving (combed wool that spinners use), and other products such as horn buttons and sheepskins. The winter growth (called “snoth” in Iceland) is perfect for felting, something Meg also wants to pursue. And she wants to get back into teaching people how to knit. Last year Meg taught a few classes through a local yarn boutique, but she’s still figuring out how to fit knitting into the seasonal rhythms of the farm.



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Shearing Style


In order to do all these things, Meg and Jeromy first have to get the wool off the sheep. To keep the fleeces from becoming matted, farmers shear Icelandic sheep twice a year—usually in the fall and spring. That’s because Icelandic sheep are a primitive breed, and their fleece does not grow continuously like that of modern breeds. Instead, at the end of winter the old fibers break, and the sheep begin shedding their wool coats. A couple hundred years ago farmers would have plucking parties, but shearing is a more efficient way to harvest the wool, Jeromy says. If the sheep aren’t sheared, that wool may begin to felt, resulting in a knotted and messy fleece. Icelandic sheep are a bit feistier than other breeds, says Jeromy. (He’s the one who shears them.) The rams especially are “spirited horned animals,”

and Jeromy often ends up with bruises after a tussle on the shearing floor. “I learned to shear with the sheep in a sitting position,” Jeromy says. “But with these sheep I need to learn how to shear a standing animal.” Reaching certain parts of the animal requires deft choreography, a challenge Jeromy says he’s up to meeting. Shearing isn’t as simple as snipping off the wool; the fleeces need to be cut a certain way if the goal is to send them to a mill that will spin them into high-quality yarn.

Being Good Shepherds The sheep play another important role at Wolftree Farm: They are helping to revitalize the fields. Last year Jeromy applied lime to sweeten the soil. “Right now it’s moss and goldenrod,” he said, shrugging. But this spring he and Meg frost-seeded birdsfoot trefoil (it has anti-worming properties, Jeromy says) along with white clover, timothy, and meadow fescue. Over just one year they have seen the fields become more grassy and palatable for the sheep, though moss still persists. Over the past year the herd has increased to 14 ewes. They spend most of their time outdoors, grazing. Meg sets up nearly square enclosures with electrical nets measuring about 164 feet on each side. Every two days she moves them to fresh ground within a field, supplementing their diet with hay as needed. When it’s time to move the herd from one field to another, Meg and Jeromy have to work together. Jeromy grabs a bucket of corn and leads the way, making sure the sheep hear the swooshing of kernels against the sides of the pail. Meg and the dog bring up the rear, directing sheep and rounding up strays. “They follow pretty well,” Jeromy says of the flock. “They like to see new food.” The barn’s built and the flock is off to a good start, but Meg and Jeromy have a few more things Meg and Jeromy discuss their plans to build a barn. Until then, plastic-covered hoophouses serve as livestock shelters. Photo by Sue SmithHeavenrich

Meg fashions exquisite knitted items from both dyed and natural yarns. Photo by Meg Meixner

on their new-farm to-do list. “Once we get the flock to the size we want it, we’ll start a breeding program to improve fiber quality,” Meg says. They also want to increase their chicken operation, add a few more beehives and plant blueberries: an acre and a half for a certified organic pick-your-own operation. But

Meg and the sheep in the field at Wolft ree Farm. Photo by Sue Smith-Heavenrich

that’s a year or two off. For now, Meg says, she and Jeromy are still learning how to keep sheep. Sue Smith-Heavenrich writes about environmental issues and agriculture—when she’s not pulling weeds or picking stones in her own gardens in Candor, Tioga County.



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Getting Involved GE Alfalfa: The Perennial That Keeps Reseeding Itself —Ed Maltby

Potential impacts of the introduction of another genetically engineered crop on organic farming in the Northeast


n January 27, 2011, the USDA deregulated (in other words, they approved) Monsanto’s genetically engineered (GE) alfalfa, in order for it to be widely planted in 2011. This was done despite the fact that the United States Department of Agriculture (USDA) Environmental Impact Statement (EIS) identified many risks and unanswered questions. GE alfalfa is the first genetically engineered perennial, windseeded crop that has been approved for widespread use. For those that question the impact that GE alfalfa will have on non-GE crops, one need only read the USDA EIS report: “Following 2005–2007, the alfalfa seed production firms of Dairyland and Cal/West seeds reported a number of instances where GT (glyphosate-tolerant) transgene [i.e., genetically engineered] presence was detected in


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non-GT alfalfa seed production fields in Montana, Wyoming, Idaho, and California. In 2006, Dairyland farmers reported 11 of 16 fields contained detectable levels of the GT transgene; 9 fields in Montana and single “If GE seeds fields in each Wyoming and Idaho.” In 2010, Cal/West are allowed to found the GE crop in 12 proliferate, percent of 200 fields where it then the risk of planted non-GE alfalfa seed. On February 3, 2011, the contamination president of Forage Genetics through International, the distributor transport of hay, of GE alfalfa, wasted no time in encouraging farmers to feed, seed, and purchase GE alfalfa seed by other inputs will saying, “Alfalfa growers can increase across begin contacting seed dealers about ordering Roundup Ready the country— varieties.” Anecdotal reports and the are that few producers are Northeast will using the GE alfalfa seed, not be immune.” mostly because they are happy with their existing varieties and because alfalfa growers do not use many herbicides or pesticides. In the Northeast, many dairy producers use alfalfa as a source of protein or plant it as highquality forage. I do not know whether any GE alfalfa has been planted in the Northeast, but large amounts of alfalfa are transported across the country as high-quality feed for livestock. To maximize the quality of alfalfa, it should be harvested before it flowers, and in the majority of cases it is and will therefore present minimal risk of contamination. The challenges occur when some alfalfa does go to seed. This can happen when weather conditions prevent harvesting at the correct time, or when some areas of a field are not harvested because they are inaccessible. Also, when alfalfa fields are grazed, since livestock are selective grazers, some alfalfa will naturally go to seed. And producers sometimes purposely allow their alfalfa to go to seed in order to self-seed a field or to plow in the alfalfa for green manures.


Potential Impacts of GE Crops What does the increased permitting of GE crops mean to organic producers and those that farm who do not wish to use GE seeds or have their fields contaminated by GE crops? Once we move away from the concept of giant fans at field borders or employing helicopters to ensure that no rogue seeds are blown onto fields, we need to face the inevitable consequences of contamination by GE alfalfa seed in our pastures, hedgerows, green manure crops, and produce. If we recognize that a few organic crops (soy, corn, cotton) are already contaminated, will preventing GE contamination be a part of the continuous improvement principle within organic, or an outside threat that no matter what precautions are taken, the contamination cannot be prevented? How much improvement can organic producers afford and achieve? While growers take reasonable precautions to avoid pollen drift and the comingling of seeds and products, their actions may not always be enough to prevent contamination. In fact, recent evidence with growers of organic corn and soy in the Midwest shows contamination of organically certified seed; crop dust during transport and pollen drift have already negated growers’ attempts to prevent

contamination by choosing organic seeds, choice of fields and planting dates, clean equipment, and wider buffer zones. The proof is already available that coexistence is not possible and that prevention of contamination has to be a two-way street. The choice of one grower about which crop to grow and under what conditions should not prohibit the choice of other growers about what crops they can grow and what production methods they can use. The possible financial cost of the movement of pollen, seed, and even crop dust from engineered crops contaminating organic or other nonengineered crops is now being felt by corn, soy, and cotton growers. Despite the fact that growers do not lose their organic certification if a crop is contaminated by genetically modified organism from GE crops, many domestic and foreign markets (not just organic) do not accept GE crops or non-GE crops contaminated with GE material, leading to possible loss of income to non-GE farmers and the loss of crucial export markets at the national level when contamination is found as a result of testing by buyers. Who pays for the loss of income? At this time it is the growers who pay by losing their premium at the marketplace. When it comes to discussion about how producers can recoup losses, there is no




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Suing the USDA


In March of this year, attorneys for the Center for Food Safety (CFS) and Earthjustice fi led a lawsuit against the U.S. Department of Agriculture (USDA), arguing that the agency’s recent unrestricted approval of genetically engineered (GE), “Roundup Ready” Alfalfa was unlawful. Th is is the second case challenging the legality of USDA’s handling of GE alfalfa. In 2007, in another case brought by CFS, a federal court ruled that the USDA’s approval of the engineered crop violated environmental laws by failing to analyze risks such as the contamination of conventional and organic alfalfa, the evolution of glyphosate-resistant weeds, and increased use of Roundup. NODPA is one plaintiff among a diverse coalition of conventional and organic farmers,

dairies and agricultural associations, and environmental and consumer groups that have joined the lawsuit.

Suing Monsanto Over the years Monsanto has sued farmers, alleging they have stolen the corporation’s intellectual property by saving its proprietary genetically engineered seed rather than purchasing new seed each year that would include a “technology fee.” Because pollen, and genetics, can be spread through the wind, or by insects, farmers are vulnerable to having their crops contaminated and then subsequently being sued by Monsanto. Th is threat is the basis of a lawsuit fi led by the Public Patent Foundation (PUBPAT) on behalf of family farmers, seed businesses, and organic agricultural organizations challenging Monsanto’s patents on genetically modified seed. NODPA and NOFA-NY

are two of the 83 plaintiffs in the lawsuit. Soon after the March fi ling of the lawsuit, Monsanto issued a statement saying that it would not assert its patents against farmers who suffer “trace” amounts of transgenic contamination. In response, and in the hope that the matter could be resolved out of court, PUBPAT attorneys wrote Monsanto’s attorneys asking the company to make its promise legally binding. The biotechnology giant responded by hiring former solicitor general, Seth P. Waxman, a partner in the Washington, D.C. office of WilmerHale. Waxman completely rejected PUBPAT’s simple request and instead confirmed that Monsanto may indeed make claims of patent infringement against organic farmers whose fields become contaminated by Monsanto’s genetically modified seed.

Canning I thought I’d canned my grief, sealed death, lined up rage. I thought my sorrow contained, hoarding wild plums, random sweetness I stole from slugs and rot. I felt an inkling of how sadness preserves when I gasped at the heaviness of bouquets bowed with elderberries, purple with women’s bitterness. I severed with scissors, marveled at the weight, gathered in my sack, scurried home to can. Stashed in the cupboard, harvest suspended, I thought I’d sealed my tears, sucked them in, like pickled turnips in vinegar, salt. I thought it all floated under glass, until I searched over the fence, Photo by Fern Marshall Bradley

coherent and practical solution, and definitely not one that the marketplace can solve with fairness and equality. Most importantly, the effect of consumers rightly demanding accountability for any contamination of their organic product needs to be faced by the USDA National Organic Program (NOP) because it directly affects the integrity of the organic seal as a marketing program for producers. This applies whether the contamination stems directly from product that has been manufactured using GE-contaminated materials or from livestock inadvertently eating GE-contaminated feed. So far, the NOP has continued to remain silent on the existing risk in the marketplace, preferring to hide behind its position that as long as the contamination is not deliberate on the part of the grower, there is no risk to organic certification.

Taking a Stand

grabbed to share, crunched, juice dripping, walked through high grass, unclasped my overalls, ignored untied laces, immersed in sensation. For a moment, I forgot rows of loved ones, gone—going. I looked to leaf shredded sky and was reminded of you, soon dead, and my sobs unstopped. For Deb

Lisa Wujnovich

“Canning” first appeared in This Place Called Us, published by Stockport Flats, 2008.

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Ed Maltby is Executive Director of the Northeast Organic Dairy Producers Alliance (NODPA). He lives, works, and farms in Deerfield, Massachusetts, with his wife and business partner, Nora Owens, and his son, Daniel, daughter, Tracy, and granddaughter, Kaylee.


doesn’t work, and neither the seed companies nor the licensing agency (USDA) show any sign of accepting liability for contamination or preventing it. The Northeast Organic Dairy Producers Alliance (NODPA) is part of two lawsuits to prevent the explosion of GE seeds, and there are many other groups organizing marches and boycotts to bring attention to the problem. This issue is a sufficient threat to our environment and way of life that the whole organic and sustainable agricultural community in the United States need to put aside their differences and unite to demand a moratorium on all development and planting of GE seeds.


In the Northeast we do not have many growers of alfalfa seed, and the risk of direct contamination for the growing of seed is minimal. The risk and financial loss lies in other areas. If organic crops are seen as being contaminated by GE crops, or if livestock is inadvertently fed contaminated feed (which is contamination that’s sometimes higher than the tolerance level used in Europe), what does this do to the integrity of the organic seal and to consumers’ choice to pay more for organic products? If the USDA seal is indeed a marketing tool, we need USDA to protect its own seal and ensure that the financial and personal investment of organic producers in a production system is rewarded. If GE seeds are allow to proliferate, then the risk of contamination through transport of hay, feed, seed, and other inputs will increase across the country— and the Northeast will not be immune.p Coexistence

out of the field, into the overgrown orchard. I looked for the brown skinned pears, found the apple tree heavy with yield, ripe, and in reach. I plucked the blushed round, solid in my palm,


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Member Spotlight A New Way to Enjoy the Candle Café

—Melissa Danielle

Candle Café serves up convenience with a conscience, one frozen food entrée at a time.


for the almost-30-year-old Upper East Side establishment. The casual Candle Café and its grown-up sister Candle 79 offer a seasonal, locally sourced approach to gourmet plant-based cuisine. Candle Café is NYC’s first certified Green Restaurant by the Green Restaurant Association of New York City, with a recycling and compost program, investments in wind power to offset the energy and environmental impacts of the business, and a commitment to purchasing recycled and environmentally friendly materials and supplies. The restaurant welcomes a diverse community of vegetarians, vegans, and omnivores alike, attracting locals, tourists, business professionals, and celebrities. But launching a frozen food line ain’t easy. The first attempt by owners and longtime NOFA-NY members Bart Potenza and Joy Pierson was with a smaller entity, and the effort failed. They then looked to Hain Celestial, a company with a long history

of providing quality organic and natural foods, to help them realize their vision. Two years later, after countless hours of recipe development and testing, packaging design, and securing distribution, Potenza and Pierson are more than satisfied with the results.

Shallots, capers, onions, and garlic combine with marvelous effect in Candle Cafe’s seitan piccata. Photo by Lea Kone

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Melissa Danielle is a Brooklyn-based Health Coach and Communicator for Good Food. She is also NOFA-NY’s Regional Representative for New York City and Long Island.


Offering high-quality, organic, plant-based cuisine has always been a part of Candle’s mission, and this new line offers convenience and accessibility for those looking for reasonably priced plant-based meal options. Candle Café have taken their mission of compassionate and healthy eating one step further by donating a portion of the proceeds of the frozen line’s sales to Farm Sanctuary, a farmanimal rescue shelter based in Watkins Glen.


he frozen food aisle just got a little more compassionate. Plant-based foodies across the country delighted this summer when the owners of New York City’s internationally renowned Candle Café and Candle 79 launched a line of organic, vegan, frozen-food entrées in Whole Foods Market nationwide. The frozen entrées—Seitan Picatta with Lemon Caper Sauce, Macaroni & Vegan Cheese, Ginger Miso Stir-Fry, and Tofu Spinach Ravioli—are certified organic by Quality Assurance International (QAI) and are produced and manufactured by Hain Celestial Group, Inc, longtime clients and friends of the Candle Café brand. This isn’t the restaurant’s first foray into retail. Candle Café produces a small line of artisanal baked goods and desserts that includes tarts, cheesecakes, and muffins, also available at Whole Foods Market in NYC. They have published a widely acclaimed cookbook and another is on the way this fall. A frozen food line seemed like the next best thing


NOFA-NY Members Appointed to National Organizations NOFA-NY farm member Mary-Howell Martens of Lakeview Organic Farm, LLC, has been appointed by the USDA to the Advisory Committee on Biotechnology and the 21st Century. NOFA-NY farm member Kevin Engelbert, owner/operator of Engelbert Farms, (and NOFA-NY 2011 Farmer of the Year) has been appointed to the Board of Directors and Policy Advisory Panel of The Cornucopia Institute, a farm policy research group dedicated to promoting economic justice in the Good Food Movement. Harvesting greens Field Day at Amawalk Farm


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FALL 2011

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Edible Magazines Win Award The Edible Communities network of regional food magazines has been awarded the 2011 Publication of the Year Award from the James Beard Foundation. This is the first time the Journalism Committee of the James Beard Foundation Awards has decided to present a special award for what it deems to be Publication of the Year. The Publication of the Year Award recognizes a publication—in magazine, newspaper, or digital format—that demonstrates fresh directions, worthy ambitions, and a forwardlooking approach to food journalism. During the James Beard Journalism Awards dinner held in New York City in May, Edible Communities co-founders, Tracey Ryder and Carole Topalian, were on hand to accept the award on behalf of all of the Edible magazines.

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Engage in your local NOFA-NY Region! NOFA-NY is proud to announce that we have responded to our members’ request for more local activities and community building. This year we hired a Regional Representative for each NYS Region. Here’s who they are:

ď ˇ Western NY: Karin De La Rosa ď ˇ Finger Lakes: Susan Neal ď ˇ Central NY: Sharon Clarke ď ˇ North Country: Michelle Danforth ď ˇ Capital Region: Jenn Baumstein ď ˇ Catskills/Hudson Valley: Maria Grimaldi ď ˇ NYC/Long Island: Melissa Danielle Please visit the NOFA-NY Web site at www.nofany. org/join/nys-regions/chapters to meet your regional rep and visit your regional blog. Go to the blog page: Get connected! And sign up for your regional listserv to engage in your regional organic community.

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Who is eligible to participate? Farms, and forest lands of 10+ acres, located within the Croton and Catskill/ Delaware Watersheds are eligible. Please contact us to verify whether your property is located within the Watershed.


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The Watershed Agricultural Council (WAC) develops and implements comprehensive water quality protection plans on farms located in the New York City Watershed.



The Watershed Agricultural Council is funded by the New York City Department of Environmental Protection, U.S. Department of Agriculture, U.S. Forest Service, and other public and private sources. The WAC is an equal opportunity employer and provider. Farm-specific evaluation information is confidential and will not be shared for any purpose without landowner permission. Photos Š Vickers & Beechler (top) and Drew Harty Photography (bottom).


New Production Videos Feature NOFA-NY Members As a farmer, when it comes to learning new skills like piglet ear notching, chicken processing, or cheese making, it helps a lot to have a visual. And now the Northeast Beginning Farmer Project has posted a new set of farm production videos at http://nebeginningfarmers. org/video/howto, including some featuring NOFA-NY members. If livestock is your passion, you can learn how the Glos family at Kingbird Farm (Karma Glos is a NOFA-NY Board member) raise broiler chickens, laying hens, pork, and beef on their organic farm in Berkshire. If raising sheep is on the horizon, MaryRose Livingston (also a board member) at Northland Sheep Dairy demonstrates how she and her husband Donn Hewes manage their 100-percent grass-fed flock year-round to produce lambs for meat, wool, and sheep cheese. NOFA-NY member farm Muddy Fingers farm is also featured as great model for a two-person farm with little or no outside labor. They sell at farmers’ market and through a small CSA. Sweet Land Farm CSA is also featured. Sweet Land Farm CSA entered a market that was thought to be saturated with CSAs, and several years later they have nearly 400 subscribers.











Call today for workshops, classes, training, meetups, & private consultations about: Permaculture Edible forest gardening Homesteading Ecological gardening Edible landscaping

Permaculture is a system of ecological design that shows us how we can meet human needs while regenerating the natural environment.



FALL 2011

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Is there any downside to becoming more self-reliant?


Open Pollinated Corn Seed. *** Silage, Grain, Wild life plots *** Available Certified Organic *** Early Varieties *** Wapsie Valley 85 Day, MN (13) 87 Day, Reid Yellow dent 90 Day, Silver King 100 day Reid Yellow Dent 100 day and Lancaster sure crop 120 Day, Golden Bantem Sweet corn, Japanese Hulles Pop corn***Free Catalog *** Green Haven Open Pollinated Seed Group 607 566 9253,

Nature’s Best.

It’s a Way of Life. For more than 60 years, we have been offering farmers across the nation feed thatʼs second to none in performance, quality, and consistency. Nature’s Best Organic Feeds™ has formulated a complete line of nutritionally based organic products with the ideal balance of vitamins and minerals. To learn how your farm can benefit from Nature’s Best Organic Feeds, call us today at 800-767-4537 or visit

The Importance of the Plant’s Root Ball Frequently a bedding plant is transplanted into field soil conditions that are less than perfect. Within the root block or ball, the plant, and the plant’s partner microbes should have established a system and structures capable of extending their organization out into the field soil. The green leaves provide the energy to power the outreach and the potting soil serves as the cultural base. Investing in sufficient media for ample root balls pays back in improved crop yields.

Watch for more details on this program in the next issue of this newsletter, at the NOFA-NY winter conference in January, and on the NOFA-NY Web site (

FALL 2011

we speak organic

 The Fertrell Company: Soil amendments and trace minerals  Kreher Enterprises, LLC: Certified by NOFA-NY Certified Organic LLC; bagged and bulk totes of compost poultry manure  Lakeview Organic Grain: Cover crop and field crop seeds certified by NOFA-NY Certified Organic LLC  McEnroe Organic Farm: Compost soil products and potting soils, certified by NOFA-NY Certified Organic LLC  Organic Growers Supply division of FEDCO Seeds: Extensive list of materials and products for production (products will be selected so as not to duplicate products from other vendors)  Vermont Compost Company: Compost products


Makers of Living Media for Organic Growers

NOFA-NY will launch its bulk order program for the 2012 growing season, offering crop production supplies for NOFA-NY members at a discount price. Modeled after successful programs in Vermont and Massachusetts, NOFA-NY’s program will combine group orders for bulk products into one large order. Various vendors will then ship goods to distribution centers in eight different regions throughout New York state. Program manager Robert Perry is currently in discussion with a transportation service that would warehouse and deliver products to the distribution sites. Vermont has worked with a transportation firm for their program for several years and has found it successful. Perry is also working to establish regional distribution locations and welcomes suggestions from members for appropriate sites. The criteria for success as a distribution point are: (1) access in March for a 53-foot trailer; (2) a forklift or bucket attachment capable of lifting 1-ton pallets off of a box trailer; (3) a dry storage area that can be made available for up to 2 weeks. Perry reports that he has had great communication with the coordinators from NOFA-VT and NOFA-Mass, and that vendors have also been most helpful in discussing the issues involved in making a bulk order program work. Confirmed suppliers (as of July):


802-223-6049 | fax 802-223-9028 1996 Main Street | Montpelier, Vermont 05602

NOFA-NY Bulk Order Program Taking Shape


Photo by Kat Tholen

New Business Members All Good Bakers 160A Quail Street Albany, NY 12203 (518) 463-1349 Albanyâ&#x20AC;&#x2122;s only bakery with the majority of ingredients sourced locally and sustainably. Daily breads, specialty loaves, and fromscratch baked goods with 60 percent NY-grown grains and other farmfresh organic (or organic-practices) ingredients.

Almstead Tree and Shrub Care 58 Beechwood Ave New Rochelle, NY 10801 (914) 576-0193 A full service tree, shrub and lawn care firm that cares for both residential and commercial properties. Family owned and operated since 1964. Services include custom tree pruning, tree removal, transplanting, specimen planting, mature tree preservation, soil analysis, soil care and maintenance, plant health care monitoring programs, organic care, compost teas, and more.

Maeve Tholen happily holds a plant in the North Country School greenhouse.

Acadia D. Prestidge Aissa Feldman Alan Steinberg Alexis Alexander Alicia Klat Amy Priestley Andrew Hulley Angela DeFelice Anne Ditzler Annie Bliss Barry Block Candee Wadsworth Carl Flatow Christy Smith Darwin Fuguenou

Daryl Odhner David Kassel Doug Bowne Edwina Von Gal Elizabeth A Mosca Elizabeth A. Pickard Elizabeth J. Yockel, Esq. Ellen Brown Ellen Christie Fay Gougakis Gabriele Z. Guerra Gail Erali Greg Delisle Greg Sabine James Ayers



FALL 2011

New Members


Does your bank have what it takes to help your farm grow? Your agricultural business needs a local bank, making prompt, informed decisions. Call 315-781-8572 today!

James Jones-Rounds Jeff Burdyl Jennifer Baumstein Jerome F. Rigot Jessica Mulvey Joanna Green John Fuerst John Valenzia Jon DeOlden Josh Graver Karl Klein Karla M Miranda Kathleen D. Sive Kathleen Lilley Kathy Pugh Laura Lee Sommers Laura Thornton Margaret Bzura Margery Pask Matthew Mili Matthew VanGlad Michael Libecci Michael Perry Michelle Molloy Mike Millspaugh Molly Dunham Nancy Oley

Nicole A Taylor Patricia Gill Patrick Brown Honorable Patrick Reid Kiley Paul Carlo Esposito Rebecca Heller-Steinberg Richard G. Gulde Rick Stafford Robert Keagle Robert Scott Robyn Waters Rosemary Swider Samuel F. Bosco Sara Hope Budde Sean Duff y Serena H. Whitridge Sophiemira Wallas Rasmussen Susan C. Barnett Susan Mann Syd Southworth Tim Stoltman Dr. Virgina Fichera Walter Mann

The Restaurant at Elderberry Pond Fine Dining on a NOFA Certified Organic Farm Farm Fresh Seasonal Offerings From our Fields to your Table. Lunch & Dinner Wednesday through Sunday Call about our Sunday Afternoon Farm Tours During the Summer Months -XVWKU:HVWRI6\UDFXVH(DVWRI5RFKHVWHU RU1RUWKRI,WKDFD Reservations 315-252-6025 Sample Menus, Directions and More at

Sheens Win Horizon Award Jeffrey and Sharon Sheen of Sheen Farm, a NOFA-NY Certified Organic dairy in Gouverneur, are the 2011 winners of the Horizon National Quality award. The National Quality Award recognizes farmers who deliver the highest quality milk of Horizonâ&#x20AC;&#x2122;s more than 600 farmer partners in 23 states. In winning the 2011 National Quality Award, the Sheenâ&#x20AC;&#x2122;s dairy consistently delivered the highest quality organic milk of all Horizon family farms. The Sheens have shipped to Horizon for the past seven years. Jeff rey and Sharon and their son were honored during Farm Aidâ&#x20AC;&#x2122;s annual concert on August 13 at LIVESTRONG Sporting Park in Kansas City. The Sheens, who started their 343-acre dairy farm 14 years ago, now milk 40 Holsteins. They learned the dairy farming business largely by trial-and-error and asking lots of questions, and they credit the high quality of their farmâ&#x20AC;&#x2122;s milk to their constant attention to the herd and organic standards. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ve found that the simpler we keep things, the better,â&#x20AC;? said Jeff rey Sheen. â&#x20AC;&#x153;We keep an eye on everything.â&#x20AC;?




FALL 2011

102 Cherry Street, Ithaca, NY 14850 | 607.277.1777




RENEWABLE energy clean â&#x20AC;˘ reliable â&#x20AC;˘ organic NOW



News from Certification Organic Labeling, Organic Meat Processing mail: We are happy to report that we USDA seal and requirement for ByNOP Compliance & Enforcement have received 60 new applications identification of the certifying for certification so far this year! Inspections are ongoing, and with many new and update applications already through the certification process, organic produce, meat, and poultry are readily available at farm stands, farmers markets, and retail stores.

Label Compliance Counts



FALL 2011

With the harvest comes postharvest handling, packaging, and sales. Certified operators need to be sure that details of any postharvest washing, packaging, storage, etc., have been provided to their certifier. Retail packaging of organic product brings with it very specific requirements, depending upon the composition and organic labeling category of the product. The requirements for “100% organic” and “organic” products are somewhat similar and include optional use of the


agent. Products in the “made with organic…” category must also identify the certifier, however the USDA seal cannot be displayed, and additional restrictions are in place. Complete composition and labeling requirements are detailed in Sections 205.300 through 205.306 of the National Organic Program (NOP) Standards, available on the NOP Web site: Additional information is also available on the NOP Web site by clicking on Accreditation and Certification, Information for Producers and Handlers, Resource Center, and Training Information. If your operation is certified and you are packaging product, be sure to refer to these sections of the Standards for complete information. Submit all labels you plan to use on your products to the certification office for review and approval prior to use. Consumers are key! The NOP and certifiers have been monitoring label compliance very closely, but noncompliant labels are still in the marketplace. As a consumer, if you find a product label that appears to be noncompliant, please contact the certifier, or if a certifier is not identified, forward the label directly to NOP Compliance and Enforcement as noted below. If you believe any other violation of the Standards is taking place you may fi le a complaint as noted below or by calling (202) 7203252. Be sure to have complete and accurate information available with as many details as possible.

Photo by Joanne Costa

USDA, Agricultural Marketing Service 1400 Independence Avenue, S.W. Mail Stop 0268 Washington, D.C. 20250 By fax: (202) 205-7808 By e-mail:

Organic Slaughter Facilities Needed Calling all meat lovers!!! Do you know of a slaughter facility that might be interested in processing organic meat? If so, we encourage you to give them a nudge toward certification and ask them to contact the certification office for details. Many operations are surprised to find that their current procedures need only minor revisions to meet organic processing requirements and that the process is not as difficult as they anticipated. Certified organic slaughter facilities are few and far between, and in order to sell retail cuts

of organic meat, farmers must have their organically raised animals processed at a certified organic facility. The challenge for farmers trying to fi ll the growing demand for organic local meat products is very real, especially in the Northeast. For many livestock farmers, a certified organic facility is simply too far away and not a viable option. For others, a limited number of certified facilities mean that only a limited number of animals can be processed, so getting animals scheduled for slaughtering is a challenge. In addition, large-scale agriculture has nearly eliminated small slaughterhouses. As a result, processing animals at a certified facility can be difficult, if not impossible for these operations. Animals can be sold whole, halved, or quartered “on

the hoof,” with the processing left up to the purchaser, however many consumers aren’t in a position financially, or don’t have sufficient storage, to purchase in such large quantities. So please let your local butcher know that organic certification would create more business opportunities for them while also helping to make that critical connection between our local organic livestock farmers and the consumers who are currently unable to obtain their product. We at the NOFA-NY Certified Organic, LLC office hope that growers are experiencing a successful growing season despite the wet weather that Mother Nature provided early this year, followed by a very dry summer, and that the fruits of their labor are being enjoyed by many!


Corvair F1 spinac h


High yielding and great for fall production.

To request a free catalog, visit or call 802.472.6174

FALL 2011

Beautiful upright leaves have downy mildew resistance.


Opportunities We’ve changed the looks of our Opportunities listings. Here, we’ve assembled condensed versions of classified ads submitted by NOFA-NY members. But you can easily view the full-length version of any or all of these listings at the NOFA-NY Web site (and see additional ads too) at Posting a classified listing on the Web site and here in the newsletter is a benefit reserved for members.

Equipment FARM EQUIPMENT FOR SALE: Ford 1710 offset tractor $18,500; AZS brusher equipment $450; Mater Macc 300-lb. fertilizer hopper $1200; 2000 Imants spader $9000. Contact 518-758-8558 or e-mail FARM EQUIPMENT FOR SALE: Greenhouse $1200; Modine High Efficiency II greenhouse heater $600; Allis Chalmers G engine $1000; Cole/Powell fertilizer hoppers $600 each or $1600 for all three; Planet Jr. 5-row seeder $1600. Contact info@

Job Opportunities GROWER FOR NEW CSA FARM: Binnewater Farm Project, Rosendale. Seeking a grower for the 2012 season to start up a new 60–100 member CSA. Visit Contact FIELD MANAGER FOR HAWTHORNE VALLEY FARM: Harlemville; available as of 9/1/11. Contact ORGANIC VEGETABLE & FRUIT ADVISOR: NOFA-VT, Richmond, VT. Contact COMMON GROUND FARM EDUCATION DIRECTOR: Common Ground Farm, Wappingers Falls. Part-time position with room to grow. Contact

Let Divine Renewable Energy show you how easy and affordable solar can be. Contact us today to explore the possibilities!



FALL 2011

Solar Electric (PV) Ɓ Solar Hot Water


Discounts for NOFA-NY Members FREE Site Assessment USDA Grant Writer Partnership Jobs designed & supervised by a NABCEP Certified PV Installer y Federal, State & NYSERDA incentives y y y y 315.481.1021

SEEKING PARTNERSHIP: Seeking agricultural business opportunities within one hour of Saratoga Springs. Contact 917-881-3968. TENANT FARMER: 950-acre farm, contact or call 607-538-9148.

Property For Sale 63-ACRE FARM GRAZING OPERATION: Gorham, NY. With farmhouse and detached guest house w/ 2 one-BR apartments. Photos on Craigs List: reo/2456951116.html.

Opportunities CERTIFIED ORGANIC GARLIC SEED: NOFA-NY Certified Organic seed garlic for sale. Available mid-August. Contact Doug at (607)227-0719.

Checking out Brooklyn Grange’s rooftop acre of crops at a summer Field Day in Queens.

122 ACRE FARM: 12 miles from Syracuse. Certifiable organic. Has produced hay, corn, small grains, dairy, pastured beef, eggs. 3-bedroom/2bath house, appliances, wood-stove. Village 1/3 mile. Farm stand potential at road. E-mail inquires to

Wanted ORGANIC RYE WANTED: Cayuga Pure Organics. Looking for up to 25 tons of new crop organic rye. Must be NY grown and organic certified. Contact LOOKING FOR DAIRY FARM: Couple looking for organic dairy farm. Needs to be in good school district. Contact

CARETAKER/ORGANIC FARMER WANTED 2011: Live rent free, upstate NY. 14 acres (12 wooded/2 clear). Land is yours for organic practices, and keep all profits. Contact Kathy at (607)232-3288.

TIMOTHY SEED - NOFA-NY CERTIFIED ORGANIC: Avoca, NY, Certified Organic Timothy Seed -

WANT TO BE MORE RECESSION PROOF? Learn to grow more of your own food. Urban/suburban gardens. Call today for workshops, classes, training, meetups, and private consultations about permaculture, edible forest gardening, and more. Patty Love, Barefoot Edible Landscape & Permaculture,, 585-506-6505, www.

ROOTS AND FRUITS Growing Green & Harvesting Health Carrie Bither 18 Old Queechy Rd. Canaan, NY 12029 518-781-4081 a division of BCD Wellness Center

We market products for people who want to avoid the risks of toxins in their household cleaning and personal care products. If you want to “walk the talk” by doing what you can for a sustainable environment these products are for you.

FALL 2011

GARLIC SEED: Certified organic garlic seed and table stock. Shipping begins approximately August 15. Contact Rich at 607-435-2829 or order online

CERTIFIED ORGANIC GOAT BUCKLINGS: Cross Island Farms, four 2-month-old certified organic hybrid bucklings. They are Boer, Kiko, milkgoat mixes. Contact 315-482-3663 or,

FARM MARKET MOBILE CREDIT PROCESSING SOLUTIONS: Now offered by Jonathan Raduns’ family-owned farm marketing consulting company, Sweet Pea: Authorized reseller of Capital Bankcard Mobile Credit Processing Supplier. E-mail jraduns [at]



1972 FARM JOURNAL: A Back-tothe-Land Movement Story by Oakes Plimpton about a year spent on a Cortland County organic communal farm. Send a check for $15 to Jarlath Hamrock, Willet Produce, Box 100, Willet, NY 13863.

TIMOTHY ORCHARD MIX HAY FOR SALE: We have 5,000 55-pound bales for sale. $4 for first cutting, $5 for second cutting (per bale). Contact, or 607-538-9148.


SEEKING FARM WORKER FOR VEGETABLE FARM: DVM at Horsemen Trail Farm, Cold Spring. Will train in animal husbandry. Contact Dave Vickery or Mary Ellen Finger, (845) 590-8846 or

2011 GARLIC HARVEST SHAPING UP: Organically grown, and no sign of disease. If you are interested in pre-ordering for seed or eating, contact by e-mail: or cell: 315-771-7688 (evenings are best).

Cleaned and bagged. $2.00/pound picked up at farm. Contact Jeff @ 607-566-8477



1% Financing

Let us help you enter the market or expand your business This loan is made possible by an Empire State Development grant to promote organic and viƟculture business in Yates county.



FALL 2011

Businesses Recently Assisted: x

Hop Farm


MulƟple Retail Outlets


Organic Grain Mill


New Winery

x Beer and Wine tasting facility x Ice Cream Manufacturer

Contact Ryan Hallings at :

1- Keuka Business Park, Penn Yan, NY 14527

Tel: (315) 536-7328 / Fax: (315) 536-2389 Web:





FALL 2011


Northeast Organic Farming Association of New York, Inc.


249 Highland Avenue • Rochester • New York 14620-3025

PAID PERMIT NO. 1396 Rochester, NY

NOFA-NY Mission Statement The Northeast Organic Farming Association of New York is an organization of consumers, gardeners, and farmers creating a sustainable regional food system which is ecologically sound and economically viable. Through demonstration and education, we promote land stewardship, organic food production, and local marketing. NOFA-NY brings consumer and farmer closer together to make high-quality food available to all people.

Your NOFA-NY membership includes…  Our newsletter, the New York Organic News, which keeps you in touch with events in New York and brings you articles to increase your knowledge of organic food production — while updating you on the activities and perspectives of other NOFA-NY members!  A subscription to The Natural Farmer, a quarterly newspaper that contains ideas and information from the seven Northeast NOFAs  Our annual Local Organic Source Food Guide listing certified organic farmers around the state, as well as the farmers markets and retail outlets where you can purchase their organically grown food  Announcements of and discounts for workshops, dinners, events and conferences we sponsor  Seed-buying discounts

 An opportunity for farm members to sign onto The Farmer’s Pledge program and be listed in our Food Guide and Web site  FREE classifieds and event listings on our Web site  FREE membership in our GO-NOFA discussion forum  A free listing and link for Business members on the Business Members page of our Web site  A 10% discount for advertising by Business members in our quarterly newsletter and Food Guide  A free listing in our Food Guide for Business members under the Where to Shop section, and discounts to vend, exhibit or attend NOFA-NY sponsored events  More details on member benefits are listed on the NOFA-NY Web site

Make the Connection – Join NOFA-NY Today!

Fall 2011 New York Organic News  

Fall 2011 NYON

Fall 2011 New York Organic News  

Fall 2011 NYON