Carolyn Lester Snyder started her farm stand as a young girl back in the '50s, under the magnificent chestnut trees next to her grandmother Winifred Lester's house on Three Mile Harbor Road. Carolyn's father, Albert Lester, who inherited the 20-acre, 250-year-old Round Swamp family farm, built her a small red stand to peddle her goods, and she'd wait for someone to stop for a cucumber or a few ears of corn. "We were a poor family," Carolyn remembers, "but my Grandma Lester's table always looked like a gourmet feast. I don't know where all that food came from. There was always a tablecloth. Milk was served in pitchers. Homemade relishes, chutneys, mustard cauliflower, bread-and-butter pickles—the kind we still do today—accompanied every meal. There would always be roasted chickens or ducks or turkeys or pork, all raised on the farm. Stews—maybe of chicken and potatoes and dumplings—or samp [a local corn dish of hominy, beans, and ham or pigs' feet] were kept on the coal stove for hours. Beans, baked with salt pork, were usually part of the meal. Tall crocks of salt pork were kept in the root cellar with the canned fruits and vegetables. I never saw a baked potato on Grandma's table. It was always scalloped or mashed. And every day there were pies—lemon meringue, peach, beach plum—or cakes, yellow with chocolate frosting, set to cool by the window."