The Farm

THE FARM Every week, Cathy Erway shines the spotlight on some of the most important folks in the food industry: the growers and producers who make local and organic eating a priority. She is the voice behind the blog Not Eating Out in New York.

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spring lake farms
Spring Lake's Grass-Fed Beef and Lamb
On 400 rolling acres in Meredith, New York, the Kjarval family has been refining the art of grass-fed farming for almost 30 years at Spring Lake Farm. It’s what Ingimundar Kjarval was trained to do in Iceland, his native country, before adapting the practices to best fit the land and breeds of cattle and lamb that he raises here. Continue...
Source: Saveur
the farm cathy erway lone acre farm
Lone Acre Farm's Cold Weather Finds
On one acre of rich Peconic Bay soil, Dan Machin farms alone. “One acre, one man, 100 varieties” is the motto of the Lone Acre, his Long Island farm in Riverhead, New York, where this intrepid young farmer hand sows and harvests crops with no machines or chemicals. Continue...
Source: Saveur
A Season for Chanterelles
A Season for Chanterelles
On their 170 acres, Michael Hoffman and his wife, Linda, grow a small amount of vegetables, herbs, flowers, and cultivated mushrooms with a keen sense of attention and appreciation for each plant. Continue...
Source: Saveur
Windfall Farms of Montgomery, New York
Windfall Farms of Montgomery, New York
It pays to be plucky—at least, that's how the farmers at Windfall Farms feel. Often harvesting their produce the very same morning that they take it to the Greenmarket in New York City, the vegetable farmers have earned a reputation for consistently having some of the freshest, most eye-catching produce. Continue...
Source: Saveur
Blue Skies Berry Farm of Brooklyn, Wisconsin
Blue Skies Berry Farm of Brooklyn, Wisconsin
Blue Skies Berry Farm is a “farmette” with a cause: “My goal is introducing kids to agriculture and organic farming,” say Paul Maki of the four-acre organic farm that he and his wife operate in Brooklyn, Wisconsin. Continue...
Source: Saveur
Sungold Tomatoes from Paisley Farm
Sungold Tomatoes from Paisley Farm
From heirlooms to herbs, fingerling potatoes to wild fiddleheads, Mike Kokas and Jan Greer farm with a passion for great food. Paisley Farm, their 25-acre spread in Tivoli, New York, grows specialty produce, which Jan likes to can at peak season. Continue...
Source: Saveur
Squash at Moon in the Pond Farms
Squash at Moon in the Pond Farms
At his spread in Sheffield, Massachusetts, Dominick Palumbo is committed to growing only heirloom animal and vegetable varieties using traditional farming methods. Continue...
Source: Saveur
Swiss Chard from Added Value Farm
Swiss Chard from Added Value Farm
While the tomatoes are popping off the vines at Added Value this summer, simple greens like Swiss chard are easy to grow and require less sunlight, making it the perfect city plant. Continue...
Source: Saveur
Merguez from 3-Corner Field Farm
Merguez from 3-Corner Field Farm
Selling some of the best sausages in the state, 3-Corner Field Farm raises sheep that are pastured on natural grass and that also produce a variety of gourmet cheese and yogurt, yarn, lambskins, wool, and top-notch meat. Continue...
Source: Saveur
Cucumbers From Scratch Farms
Cucumbers From Scratch Farms
Two acres might not sound like a lot of food given today’s large-scale agricultural standards. But through thoughtful diversification and rotation of crops, Scratch Farms in Cranston, Rhode Island, has become one of Providence’s most popular sources of local food. Continue...
Source: Saveur
Vermont's Tamarack Hollow Farm
Vermont's Tamarack Hollow Farm
What do you do when you want to eat ethically miles from the nearest Whole Foods? You buy a couple of pigs and raise them on your own, which is what Mike and Elsa Bebit did five years ago in Corinth, Vermont. Continue...
Source: Saveur
North Shore Snap Peas
North Shore Snap Peas
On the North Shore of Long Island, New York, Fred Lee tills the same soil that his father used to work in the 1940s. Continue...
Source: Saveur