High Tunnel Field Day at Neversink Organic Farm August 3, 2015

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NEVERSINK ORGANIC FARM

Cornell Cooperative Extension of Sullivan County Greenhouse High Tunnel Tour

CLARYVILLE, NY— An educational tour of high tunnel and greenhouse agricultural production practices is offered on Monday, August 3, 2015. Cornell Cooperative Extension Sullivan County (CCESC) will offer this program from 3:00 to 5:00 pm at Neversink Farm on 635 Claryville Road in Claryville. Neversink Farm is Certified Organic by NOFA-NY Certified Organic LLC.

Topics on this tour will include on-farm production methods using season extension structures through observation of existing systems at Neversink Farm, accompanied by informative commentary. Educators will discuss the ways in which season extension makes it possible for some vegetables to be grown beyond their intended season and at more affordable rates. Participants will learn varying management techniques for different plants in each structure and how they are used in production circumstances.

Cost to attend is $15.00 per person or $10.00 per CCESC enrollee. Anyone can enroll in the CCESC association for an annual donation of $25.00 per household. Enrollees must identify membership status at time of payment in order to receive discounts.

Space is limited and pre-registration with non-refundable payment is required in advance. Seats are only guaranteed with payment. Registration and more information can be obtained by calling CCESC at 845-292-6180, emailing sullivan@cornell.edu, or visiting http://www.sullivancce.org. Payment can be made in advance by check, cash, or credit.

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Offered by: Michelle Lipari

845-292-6180, ext. 129

Agriculture & 4-H Community Educator

mml249@cornell.edu

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NYS Targeted Investment Benefits Hudson Valley Farmers

Targeted Investment in Kingston Food Hub Supports Hudson Valley Farmers

For Immediate Release: February 20, 2015
Contact: Todd Erling
Phone: 518-432-5360

KINGSTON- Governor Andrew M. Cuomo today highlighted the success of a pilot program initiated by a Hudson Valley food hub collaboration thanks to a $775,000 grant from the state Department of Agriculture and Markets and Empire State Development. In 2012, Farm to Table Co-Packers, in partnership with Hudson Valley Harvest and Hudson Valley Agribusiness Development Corporation (HVADC), was awarded a New York State grant of $775,000 to expand its infrastructure and processing capacity. This expansion has led to more than 2.5 million pounds of farm products passing through the facility in 2014, 500,000 pounds more than the previous year. This expansion also created a successful pilot program to bring New York vegetables to colleges and universities across the state.

“As this innovative program demonstrates, when New York organizations buy New York produce, everyone benefits,” Governor Cuomo said. “I’m proud these investments fostered innovation, increased productivity and expanded exposure to some of the best products in the world.”

An innovative “farm-to-school” program also began as a result of this CFA funding. Farm to Table Co-packers, Winter Sun Farms, and Hudson Valley Harvest are partnering with Chartwells Higher Education/Compass Group, a national food service management company on an 18-school local foods pilot program during the 2014-2015 school year. The pilot is designed to practice the procurement and purchase of local foods by schools throughout the region. The program also includes 10 schools from New York State which are: SUNY Purchase, The New School, Mount Saint Mary College (MSM), Manhattanville College, College of Mount Saint Vincent, Iona College, Concordia College, Bard College, Albany College of Pharmacy and Health Sciences, and SUNY Plattsburgh. New York farmers are also expanding their customer base under the pilot program to Connecticut schools, including Sacred Heart University Connecticut, Southern Connecticut State University, Quinnipiac University Connecticut, Post University, Albertus Magnus College, Trinity College, Pomfret School, and The Rectory School. Throughout the 2014 harvest, the food hub purchased and processed more than 200,000 pounds of New York farm products in order to fulfill the contract.

Another example of economic activity at the food hub is a 2014 processing contract with Blue Hill Savory Yogurts. More than 150,000 pounds of New York vegetables including beets, carrots and tomatoes were purchased and processed for the flavor fillings, which were then sent to the Columbia County yogurt plant.

Hudson Valley Harvest now works with over 40 partner farms within a 12 county region which represents more than 5,000 acres in production. This represents almost 250,000 pounds of protein, over 20,000 bushels of fresh produce, over 50,000 pounds of frozen fruit and vegetables, over 10,000 gallons of cider/honey/maple syrup, and nearly 25,000 jars of fruits and vegetables.

Instrumental to this process has been the support and guidance provided by Hudson Valley Agribusiness Development Corporation (HVADC). HVADC is the only economic development agency in the Hudson Valley with a specific focus on the viability of the agricultural economy in the region. Operating in a seven-county footprint, HVADC serves as a value chain coordinator to ensure thorough collaboration between people, goods, and resources while identifying market-based solutions that lead to enhanced agricultural entrepreneurship, rural economic growth, and community enhancement.
HVADC’s services are designed to promote the Hudson Valley as an attractive, viable region for agriculture and to foster growth and development of the agricultural sector through a creative program of technical assistance, business development, and access to financial capital and other resources. Through their Incubator Without Walls program, HVADC is able to assist a wide variety of agricultural businesses including farms, restaurants, value-added and specialty producers, distribution companies, farm breweries, distilleries, cideries, and more.

State Agriculture Commissioner Richard A. Ball said, “Success stories like the one we’re seeing at our Kingston Food Hub are popping up all over New York to targeted economic development investments we’re making. This is a hub of economic activity spurred on by one of the state’s most important agricultural regions. This has resulted in increased sales and profits for agribusinesses, as well as increased income opportunities for farmers and food processors across the state.”

Empire State Development President, CEO & Commissioner Appointee Howard Zemsky said, “With New York State’s investment in Farm to Table Co-Packers, the food hub has increased capacity, distributing 20 percent more product than the previous year and helping to better meet the growing demand for fresh, locally grown foods, especially in the New York City region. This small business is without a doubt making a significant impact on the agriculture industry, connecting our farmers with new markets and extending their growing season.”

Todd Erling, Executive Director of Hudson Valley Agribusiness Development Corporation, said, “The Chartwells program has increased the amount of product being purchased from New York farmers for regional schools, and the company’s commitment will help to support the viability and resiliency of our local food system. Also, this program will serve as a template for other schools and food service providers to develop their own local food procurement programs.”

Paul Alward, Co-Founder and CEO of Hudson Valley Harvest, said, “We’re so proud to be a part of the agricultural renaissance taking part in the Hudson Valley. Fertile ground, innovative farmers, support from Ag & Markets and a committed Governor is what’s making change possible. Institutions like The New School are changing the game. Their commitment to local, sustainably raised food are the foundation of our Institutional program. However, commitment needs to be acted upon and that’s where industry leaders like Compass group take it from planning to implementation, projection to impact.”

Jim Hyland, CEO of Farm to Table Co-Packers– “I’m so excited to see a company like Chartwells Higher Education /Compass Group make such an impactful commitment to sourcing local. By making a significant and advanced commitment Chartwells is leading the way to further growth and prosperity for our Food Hub and local farms throughout the region.”
Greg Coady, Chartwells’ Executive Vice President, “Today’s college students are deserving of the very best dining program available to them. That means quality scratch food that starts with a commitment from a quality local supplier and one whose vision and values are congruent with ours. That is why we partner with Winter Sun Farms.”

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The E a T Incubator Kitchen Opens in the Catskill/Hudson Region

CORNELL COOPERATIVE EXTENSION OF SULLIVAN COUNTY LAUNCHES THE E a T KITCHEN FOOD INCUBATOR IN LIBERTY NEW YORK

 

Incubators make it financially possible for a start-up food manufacturer to take advantage of available professional kitchen space while they grow their business. Most start-up food enterprises begin in a home kitchen. Once the final recipe is ready for the marketplace, business owners must legally manufacture their product from a professional, inspected kitchen. Here is where the E a T Kitchen at Cornell Cooperative Extension in Liberty NY enters to assist aspiring food entreprenuers. CCE Sullivan can offer long- or short-term professional kitchen leases at reasonable rates on a flexible time-share basis. Food entrepreneurs become “legal” by working in a professional space that can be inspected by insurance companies and the State Department of Agriculture and Markets. The E a T kitchen provides professional steam injection ovens, refrigerators, freezers, mixers, food processors, worktables and commercial vacuum packaging in a newly constructed teaching kitchen. In addition, Cornell Cooperative Extension of Sullivan County can provide assistance in product development with the Northeast Food Venture Center at Cornell University in Geneva NY.

CCE can also assist in cooking and food handling classes, labeling and packaging requirements, licensing and certification questions and business planning, marketing and financing resources.

 

For more information on the E a T Kitchen. Contact Maria Grimaldi,  mal395@cornell.edu at CCE SULLIVAN  845 292-6180 or visit our website at http://www.sullivancce.org

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KINGSTON FARMERS MARKET HOSTS COOKING DEMOS SLOW FOOD

KINGSTON FARMERS MARKET HOSTS COOKING DEMOS

 

KINGSTON — This Saturday, the Kingston Farmers’ Market will host cooking demonstrations by Slow Food Hudson Valley and Culinary Institute of America students, the music of David Michael Peters, face-painting with the Smile Factory and a presentation by the Forsyth Nature Center.

The Kingston Farmers’ Market has about 40 vendors offering fresh fruits and vegetables, organic and natural meats, an assortment of cheeses, wine, breads and other baked goods, honey, fresh-cut flowers and more. Shoppers can bring a recyclable bag or pick one up at the market.

The Kingston Farmers’ Market is located on Wall Street between Main & John Streets in the Historic Stockade District of uptown Kingston.

Shoppers can receive updates, recipes and coupons by signing up for the weekly newsletter on the Kingston Farmers’ Market website, www.kingstonfarmersmarket.org, or follow the Kingston Farmers’ Market on Facebook.

The market will continue, rain or shine, from 9 a.m. to 2 p.m. every Saturday through Nov. 22.

 

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Villa Roma Hosts First Farm to Table Banquet October 11

 This Traditional Resort Hotel is going local featuring a new chef and a wonderful farm to table dinner to celebrate our local farms!

 

FARM TO TABLE DINNER

SATURDAY, OCTOBER 11

BEECHWOODS RESTAURANT AT THE VILLA ROMA

A Portion of the proceeds will be donated to CORNELL COOPERATIVE EXTENSION SULLIVAN COUNTY

 

Cocktail Reception                Butler Passed Hors d’ouerves                 6:30-7:30

Braised Pork Belly with fennel & Napa cabbage slaw * Red Grape & Carmelized Onion Smoked Duck Bites

Honey Glazed & Walnut crusted cheese balls * Mushroom, Leek & Goat Cheese Tartlet

Pickled Harvest Vegetables * Assorted Local Cheeses

Complimentary Brews, Cider, Wine               6:30-7:30

Roscoe, NY Beer Company: American Amber Ale, Rainbow Red Ale, Brown Ale

Jenkens & Lueken Orchards: Hard & Sweet Cider

Bashakill Vineyards: Wood Duck Chardonnay, Copperhead Pinot Noir

 

APPETIZER                          Potato, Mushroom & Roasted Vegetable Stack

SOUP                                    Roasted Pumpkin & crème fraiche

SALAD                                   Local Greens, Shaved Pears, Blue Cheese, champagne vinaigrette

ENTRÉE CHOICES

Bone in Stuffed Loin of Pork

With apple, cranberry, bacon & sage, corn pudding, roast mini potatoes

Fig & Walnut Roasted Game Hen

With pumpkin risotto, Roasted Vegetable Garni

Grilled Brook Trout

With lemon butter, herbs, artichoke hearts, cheese mashed potatoes

Dessert                                                Pear Flan

Coffee Service featuring Java Love Coffee

 

Executive Chef John Nichols, Former Special Event Chef: Settlers’ Inn & The Ledges, Hawley Pa.

Music by Frank Santoro

 

$59 per person, including gratuity

Limited Seating to only 100 Guests

DON’T BE DISAPPOINTED, RESERVE NOW!

 

Locally sourced, farm fresh foods from Willow Wisp Farm, Tonjes Dairy Farm, Beaverkill Trout Hatchery,

Ash-Luck Farm, Hilly Acres Farm, Campanelli’s Poultry Farm, Trapani Farm, Brey’s Egg Farm, & more.

You won’t want to miss this Fabulous FIRST TIME EVENT!

For Reservations, 800 533 6767, EXT 7014

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Master Food Preservers 3 Day Workshop Cornell Cooperative Extension Sullivan County

farmersMkt

REGISTER  TODAY!

MASTER FOOD PRESERVER CLASSES

JULY 22-24 2014

ALL DAY SESSIONS INCLUDE  LUNCH AND SNACKS

LEARN HOW TO HARVEST AND  SAFELY PROCESS SUMMER’S ABUNDANCE BY LEARNING THE ART OF FOOD PRESERVATION  AT THIS 3-DAY HANDS-ON WORKSHOP TAUGHT AT CORNELL COOPERATIVE EXTENSION OF SULLIVAN COUNTY.

CORNELL UNIVERSITY INSTRUCTORS JUDY PRICE AND KATHERINE HUMPHREY WILL TAKE THE CLASS THROUGH EACH STEP OF CANNING, BOTH WATER BATH AND PRESSURE, FREEZING AND DEHYDRATION. BESIDES TRADITIONAL JAMS AND JELLIES, PICKLES AND RELISHES THE GROUP WILL BE TAUGHT WAYS TO PRESERVE MEAT AND FISH WITHOUT REFRIGERATION OR FREEZING, WHICH SAVES ENERGY AND INSURES A FOOD SUPPLY WHEN THE POWER GOES OFF!

DEHYDRATION OF FRUITS, VEGETABLES AND MAKING FRUIT LEATHER FOR HEALTHY SNACKS WILL BE DEMONSTRATED.

THIS IS A MUST TAKE SERIES FOR FARMERS,  HOMESTEADERS AND ANYONE INTERESTED IN CREATING A FOOD PANTRY OF LOCAL FOOD FOR THEIR FAMILY OR TO SHARE WITH OTHERS.

THE COURSE IS $375. FOR THE 3 DAYS AND COVERS ALL COURSE MATERIAL WHICH IS HELD IN A LOOSELEAF BINDER.

A CERTIFICATE OF MASTER FOOD PRESERVER IS AWARDED AFTER THE PARTICIPATES DEMONSTRATE A THOROUGH KNOWLEDGE OF SAFE FOOD PRESERVATION

CLASSES WILL BE HELD AT THE   GERALD SKODA EDUCATION CENTER , CORNELL COOPERATIVE EXTENSION SULLIVAN COUNTY, 64 FERNDALE LOOMIS ROAD, LIBERTY, NY 12754

CALL 845 292-6180 FOR MORE INFORMATION AND TO REGISTER

THIS CLASS IS FILLING UP FAST DO NOT WAIT TO REGISTER!

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Hancock Permaculture Courses Lucky Dog Organic Farm

flooded field in GoshenPURE CATSKILLS

LEARN HOW THIS ORGANIC FARMER AND NEW YORK CITY PROTECT THE WATERS THAT SERVES OVER 8 MILLION PEOPLE BY CAREFUL CONSERVATION OF THE LAND AND FORESTS THAT FORM THE WATERSHED.  YOU WILL APPRECIATE HOW THIS NOFA-NY CERTIFIED ORGANIC FARM SURVIVED THE DEVASTATING  EFFECTS OF 100 YEAR STORMS WHICH OCCUR WITH MORE FREQUENCY AS WE ADDRESS THE ISSUES OF CLIMATE CHANGE IN THIS HANDS-ON PERMACULTURE DESIGN COURSE.

 

Hancock Permaculture Design Course

Spring 2014 – begins June.

CONTACT: Andrew Leslie Phillips

Greenman124@yahoo.com

917-771-9382

Hancock Permaculture Center

HAMDEN, NEW YORK: To be held at Lucky Dog Farm, Hamden N.Y. With additional field visits to local regional farms and homesteads and the New York City Watershed.

 Five weekends over five months – June thru October – miss one, make it up later. Graduates receive the official permaculture design certificate which enables you to teach permaculture.

Lucky Dog Farm is a working organic farm, catering business, farm store, food hub, three hours from NYC in the picturesque northern Catcalls. Accommodation available at Lucky Dog’s Hamden Inn. Camping also available. Contact: hollyway@gmail.com

Special guest lecturers:

Wes Gillingham, Project Director, Catskills Mountain Keeper, the north-east’s leading antifracking organization.

Laurie Schoeman, founder Intervention Green addresses climate change and city planning.Laurie works on climate change and sustainability issues with government agencies in NYC.

LEAD INSTRUCTORS:

Andrew Leslie Phillips

: Hancock Permaculture Center;. Studied with Geoff Lawton and Bill

Mollison and known for his approachable teaching style.

Maria Grimaldi:

Degree in Environmental Psychology and diversified background teaching

gardening, farming, plant science, cooking with New York Botanical Gardens, Brooklyn Botanic

Garden, Cornell Cooperative Extension, NOFA-NY and Sullivan County Community College

.

ASSISTANT INSTRUCTORS:

Kyle T. Murray

: Catskill Mountain native brings youthful energy to this group. Studied with Andrew

Leslie Phillips, Hancock Permaculture Center, Albert Bates and Christopher Nesbitt at Maya

Mountain Research Farm, Belize. Alumni Paul Smiths College of the Adirondacks. Skills and

project experience include Land Surveying and Forestry, Arboriculture, Watershed Management,

and Natural Building

Erika Medina:

Certified Master Gardener and Naturalist. She lives in an off-grid homestead where

she runs a small CSA, raises bees, chickens, heritage ducks and turkeys. She and her husband

own and operate

One Earth Energy, a renewable energy design and installation company,

Dr Nancy Eos:

Family & holistic medical doctor, attorney. Studied with Dave Jacke (i2008).

Graduate of first Financial Permaculture course, Hohenwald, TN. Active with Transition Towns

Sullivan and Transition Towns Delaware – localized credit cards, stock exchanges, time dollar

enterprises, business funding, Think Local First campaigns.

WHEN

: Five modules over five months – first weekends May thru September.

WHERE

: Hamden N.Y., northern Catskills. Three hours from NYC. DIRECTIONS

COST

: $220 per weekend with five organic meals.

DEPOSIT

: $440 covers two sessions and ensures a place in this course.

Send check and register:

Hancock Permaculture Center

372 West Front Street Hancock NY 13783

Greenman124@yahoo.com

917-771-9382

More course details at:

http://www.hancockpermaculture.org/

“Care of Earth. Care of people. Return of surplus to both.”

 

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Filed under Alternative Energy, EDUCATION, Environment

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