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O | P | Q | R | S | T | U | V | W | XYZ Adair Vineyard (Revolving Vendor) Owner Marc Stopkie and his wife have been producing wines made from estate and locally grown grapes and fruit at Adair Vineyards since 1997. Stopkie studied viticulture and winemaking at Napa Valley College in Napa, CA. Alex's Tomato Farm Aleksandr Kravets has been farming with his family since 2000. In the Ukraine, where he comes from, his father bought their first farm 1983 and farmed commercially with the help of cousins and other family members. After coming to the U.S. the family first rented and then in 2000 bought their present farm in Carlisle, NY. While attending college, Alex helped his father part time and soon was full time in the business. Ballards Honey Ballards Honey was started in the mid-1940's by Jerry Hamil, and is now operated by his son Jerry W. Hamil JR. June of 2009 will be Jerry's 20th year as a full time beekeeper. They own between 500 and 600 hives in about 25 different bee yards. Making honey involves taking the honey off from the bee yard, extracting it, drawing into separate jars and containers and labeling the final product. Ballards Honey does every step in the process themselves. They have a number of different products including clover, wildflower and buckwheat honeys, creamed clover honey and honey bears. Benmarl Winery Benmarl Winery has the oldest continually producing vineyard in America. Benmarl Winery has a rich history in the development of the New York wine industry. Founder Mark Miller helped to pass the New York Farm Winery Act in 1976; as a result, Benmarl was awarded N.Y. Farm Winery License No. 1. Benmarl wines are artisan-made, aged carefully in oak or held in stainless steel in our cellars till ready, and generally quite limited in availability. Bialas Farms Bialas farm is now a third generation farm which was started in 1939 by Francis (Frank) and Sophie Bialas. They began as a subsistence farm growing what they needed to survive and support their family of 6 down the road moved into growing celery for wholesale markets in Hunts Point. The primary crop grown was celery then onions. Over the years Bialas Farm has had to adapt to selling different crops for market from celery to onions and currently to greater diversification. Frank Jr. (Sonny) bought the farm in the 70’s. He and Doris had Jeff and Kasha in the early 70’s. They all worked endlessly for over a decade. In the early 90’s Jeff and Doris convinced Sonny to allow them to grow produce for farmers markets. The results have been very positive for Bialas Farm, positive enough to pass down from one generation to the next. Bianchi Davis Greenhouse Located on Long Island New York we grow orchids and deliver them in the Northeast. Our main crops are Phalaenopsis and Cymbidiums. We start with our own clones and grow these plants to maximum size. The flowering process starts in our 1-1/4 acre state of the art glass greenhouse located in Riverhead, NY. This results in the most intense colors, largest flowers, and highest flower counts. Bisou and Tartine Dismayed with the long list of ingredients attached to the most simple store-baked items, Valerie Del-Sol Wetterhahn set out to return to the traditional method of home baking, without any preservatives, additives or artificial products. Bisou & Tartine, (a kiss and a slice of bread with jam), makes good breads, cookies and jams of the most natural, possibly organic ingredients with a French and Italian touch of flavor. Bobolink Dairy Bobolink,LLC Dairy derives its name from the ground-nesting bird that frequents its pastures and meadows. The farm includes nearly 200 acres of pasture, several barns, a farmhouse and an apprentice house. In Spring 2003, we began making cheese from the milk of our twenty mixed-breed, grass-fed cows. This season, we'll be milking between 30-35 cows, and we have a bumper crop of young heifers and bulls of our new breed, the Bobolink Blacks, which are the result of crossing several common "modern" dairy breeds (Ayrshire, Guernsey, Jersey, etc.) with the ancient Kerry cattle of Ireland. Because of its extensive pastoral resources, as well as its proximity to New York City, Jonathan and Nina White are optimistic that Bobolink will become an important center for promoting grass-based, sustainable, profitable, family-sized dairy farming as an alternative to the industrial, confinement-based farms that typified the dairy industry in the late 20th Century. By working with culinary arts and agricultural institutions in the region, we hope to encourage a new generation of chefs to demand and farmers to produce high-quality cheeses from well-treated cows on ever-fertile land, in both the developed and developing worlds. Bombay Emerald Chutney Co (Revolving Vendor) Nirmala Gupta is a Business Systems Analyst. She graduated from Mercy College with a B.S. in Computer Science and moved on to get an MBA from Long Island University. Over the past nine years she has utilized her business backround with her own undertaking of Bombay Emerald Chutney Company. Nirmala has been making chutney for years for her family and friends. She developed Bombay Emerald Chutney Co., "because everybody I know wanted a jar". Now there are four recipes, Mint, Plum, Tomato, and Cranberry. She is in the process of developing two more recipes as well. "My chutney is very unique combining the flavors of sweet and spicy. It is so versatile because it can be used as a glaze, marinade, sauce or a spread. It can be served hot or cold, as an accompaniment or as part of th emain dish." 2003 was Nirmala's debut at the farmers' markets. All of the recipes are her creation with the exception of the mint chutney which has been in the family for years. Nirmala has the full support of her family in this operation with her three daughters helping out in various venues from sales and marketing to communications and merchandising. Her husband Caran is often seated next to her, helping to keep humor alive at the markets with his jokes. www.bombayemeraldchutneyco.com Bread Alone Sharon and Dan Leader have been in business for 22 years with Bread Alone, their bakery that was started in the 1980’s in response to Dan’s career in high profile city restaurants cooking food that was “too fancy to eat”. Bread alone goes back to the basics of simple, earthy European style baking. In Sharon’s words, “You couldn’t get a decent loaf of healthy, good tasting bread. It was either healthy and bad tasting or Wonder Bread.” Bread Alone uses Organic Grains in their recipes because it produces a “wholesome full-bodied taste, the grain has a flavor that is strong and clear.”Dan and Sharon are passionate about Bread Alone, “You have to have passion and the willingness to get up every morning to do it all again.” Breezy Hill Orchard Elizabeth Ryan farms orchard fruit, presses cider and bakes pastry on her farm in the Hudson Valley. Brooklyn Oenology Brooklyn Oenology was founded by winemaker Alie Shaper in the spirit of Brooklyn's artisanal resurgence. Design, marketing, sales and distribution operate in a converted Greenpoint warehouse, while winemaking is conducted at a host winery on the North Fork of Long Island. BOE's Belief in advocating the local artistry is why they craft their wines from grapes grown in New York. Their belief in living with the art around you every day is why they offer it to you, both inside and outside the bottle, for an approachable price. Each wine label showcases contemporary works by people living and working in Brooklyn. Buddhapesto Buddhapesto is a family owned and operated business. They take pride in preparing everything from scratch and using the freshest and simplest ingredients available and support local farmers whenever possible. Calcutta Kitchens Purveyors of Chutneys, Simmer Sauces and other Indian delicacies. Calcutta Kitchens provides you with a taste of authentic Indian home cooking, where the ingredients are always fresh, and the balance of flavors key, always prepared with love for the ones you love. Coach Farm Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal goat cheeses that were once found only in the remote villages of France. Coach Farm is located in a small Hudson Valley village, just two hours outside of New York City. At present Coach Farm has over 900 French Alpine dairy goats, born and raised on our farm. The small, white-tiled creamery where they make their cheeses connects directly to the milking parlor. Since they were first introduced almost twenty years ago, Coach Farm cheeses have won many competitions and awards and have gained wide recognition and a large, loyal following. http://www.coachfarm.com/ Cowberry Crossing Richard and Cecile Harrison located to their 50 acre, Claverack, NY farm in 2002. They farm using organic and biodynamic methods raising a very varied array of vegetables and animals - a traditional family farm drawing upon Richard's upbringing on a farm in Susses, England and Cecil's rural youth that focused on horses. Dines Farm 100% Natural Pasture raised Meats. Now taking delivery! Doc Pickle, Llc The Paterson Pickle Company is a family business with Howard Nadel at its helm. Howard has been in the pickle business for nearly half a century. Doc Pickle is the farmers market arm of the company bringing the nostalgia of the barrel pickle directly to the public. Dutch Desserts Marjan Beebe's genuine Dutch Tarts set themselves apart from regular pies by their delectable crust that balances the tart fruit flavors. Marjan, who moved to Kinderhook in 1989 from the the Netherlands, holds the secret to this unique crust recipe and uses fruits sourced from local and regional farms to make her tarts. Also, she uses no preservatives or additives of any kind and every item sold at the market was made fresh the day before. Flourish Baking Company The bakeshop at FLOURISH offers a nutritious menu of artisan breads, vegetable pies and fruit and chocolate confections. Their baked goods feature a variety of organic whole-grains and grain flours that include spelt, millet, quinoa, corn, barley, whole wheat, flax, buckwheat and rye. FLOURISH features locally grown and organic produce to create seasonal menus that highlight their savory vegetable and fruit flavors. http://www.flourishbakingcompany.com Gaia's Breath Farm Gaia's Breath Farm is located on 265 acres consisting of heirloom vegetables and pastured chicken turkey, duck. The farm follows all organic regulations and will become certified organic this coming Spring 2008. Gajeski Produce One of a few Farms located out on Long Island. Offering a wide variety of products every week throughout the season. Guyank Brand (Revolving Vendor) Kean and Kenya Chasten officially started Guyank Brand after receiving their first Scovie Award for 3rd place in the hot sauce division out of over 500 entries internationally. What prompted them to enter the competition was the overwhelming responses from a variety of people who sampled their Hot Pepper Sauce which is the a result of a fusion reaction gone good between a Guyanese woman and a Yankee man, hence the offspring, Guyank Brand - Home of the "Original Sweet-HOT Pepper Sauce." All their products are produced in micro-batches for authentic quality, consistency and honesty, which adds that special loving touch throughout the manufacturing process. Hodgson Farm Hodgson Farms was started in 1946 by Richard Hodgson Sr. and his wife, Frances, as a chicken farm for egg production in Newburgh, NY. At its peak, Hodgson Farms housed over 50,000 chickens. Those chickens created lots of fertilizer and beginning in the mid-70's, Hodgson's began to grow vegetables for sale at local farmers markets. In 1976 they began selling produce and eggs in New York City. They have since expanded to a 15 greenhouse growing facility and 50 acres of field production and expanded to include Hodgson's Farm & Garden Center located just outside the villages of Montgomery and Walden in the heart of the Mid-Hudson Valley. J & a Bialas Farm J&A Bialas Farm was founded in 2010 by husband and wife team, Jeff and Adina Bialas. Jeff has been farming since he was a little boy on his parent’s vegetable farm not far from where J&A Bialas Farm is today. Adina was already a life-long farmers market shopper when she met Jeff at her farmers market in NYC. After years of casual market pleasantries, they realized that although they were from two different worlds, they had much in common. They fell in love, married and had 2 wonderful children. In their spare time they dreamed of one day owning their own farm, a dream that is now a reality. J. Glebocki Farms, Llc I'm John Glebocki, 5th generation vegetable grower in Orange County, NY. I grow 70 acres of mixed vegetables on the worlds best muck soil. As a vegetable grower and retailer we have the ability to give the public produce that they will enjoy using in their cooking and feel good about eating. Jamaica Dream Farm Jamaica Dream Farm started over 30 years ago when Gwen and Ward MacMillen first got married. They considered going to Jamaica for a honeymoon but instead they decided to start farming immediately with a dream of vacationing in Jamaica later. Four children later, they still haven't been to Jamaica, but it did give them an interesting farm name. Jersey Farm Produce (Alex Farm) An agricultural engineer in Vera Cruz, Mexico, farmer Hector Perez is a part of the New Farmers' Development program. His farm utilizes solar technology and other innovative agricultural techniques. Kiernan Farm A 140 acre tract below the Shawangunk Ridge, Kiernan Farm has been in continuous agricultural production since it was part of the larger Gertrude Bruyn patent of 1682. Kiernan Farm's beef, predominantly Angus-Hereford crosses, are finished only on green pastures of mixed grasses on the picturesque Gardiner beef belt of Shawangunk Valley in Southern Ulster County. Kontoulis Family Olive Oil Demetra Kontoulis Bouras lives in Larchmont, NY but travels to her native village of Strefi, in the fertile plain of Messinia, Greece every year where she tends to her family's small olive groves. The area has a long tradition in the production of high quality olive oil with very low acidity. The olive groves were planted by her grandfather and are cultivated in a natural and traditional way. Demetra inherited this family olive grove, with the minor request that she supply olive oil to family members here in the U.S. After sharing this superb quality olive oil with friends and co-workers, Demetra was encouraged by their positive response and decided to decrease her work hours and try to make it as a part-time small farmer. Today, her family travels between the United States and Greece, actively participating in the annual harvest, selection and production of the olive oil. It is 100% natural olive juice, with no additives, preservatives or mixtures of lower grade olive oils. Lani's Farm Yuno's Farm specializes in ethnic and heirloom varietis of plants and vegetables. Little Seed Gardens (Usda Certified Organic) Little Seed Gardens is a 97 acre family owned and operated farm in the town of Chatham in Columbia County, situated on rich bottomlands at the confluence of two creeks. Claudia Kenny and Willy Denner and their two children tend vegetables, cover crops and pasture. We are committed to agricultural practices that protect land and human resources, build biological diversity, and produce quality food for our local communities. Our food is grown without synthetic insecticides, fungicides, herbicides, or fertilizers. Little Seed Gardens in certified organic by NOFA NY. As farmers we work to sustain the land for future generations. Made by Molly Molly Killeen has been the pastry chef at Amy's Bread, NYC for nearly 9 years. "I've absorbed their values and incorporated them into my own line of sweets at Cakes Plain and Fancy." Whether simply dusted with powdered sugar or dressed up with a buttercream rose, the sweets are tended by hand and carefully baked to achieve the fullest flavor and most pleasant texture. Mariaville Farm Mariaville Angus Farm is a family owned and operated Black Angus operation located in Schenectady County in upstate New York. In 1988 they bought 250 acres of fertile land to start a farm, now 22 years later it is thriving. On the farm they naturally raise Beef, Lamb, Goat, Pork, Chickens, and Turkeys with no hormones, steroids or antibiotics. Mead Orchards A family farm started in 1916, produces and markets a wide array of fruits, vegetables and berries. They employ time honored methods and cutting edge technologies to provide fresh, delicious and safe produce. Mead Orchards strives to protect and preserve their resources, while honoring and encouraging their diverse group of employees. Meredith's Bread Meredith's Bread is a family run bakery that produces all natural and organic baked goods. Their business is based on selling direct to the consumer in Westchester and NYC. Merriweathers Inc (Revolving Vendor) Merriweather's came into being in 1996 starting with a small line of all natural soaps and creams at local farmers markets. With an enthusiastic response from our customers Merriweather's expanded their line offered through their catalog and retail store. Shari Manfredi, the owner, is committed to making the finest all natural skin care products available at reasonable prices. Soaps are hand made and hand cut. Creams and other skin care products are made in small batches and are not warehoused so customers only buy fresh product. Migliorelli Farm Ken Migliorelli runs a 550 acre farm and orchard in Tivoli NY. He grows a large quantity of fruit and produce. Millbrook Vineyards & Winery Millbrook Vineyards & Winery was purchased in 1979 by John Dyson, who was the first vitner to plant vinifera grapes in Dutchess County. Formerly a dairy farm, Millbrook Vineyards is comprised of 130 acres of steep and rolling hills that are currently planted with over 30 acres of Chardonnay, Ttocai Fruilano, Pinot Noir and Cabernet Franc grapes. John Graziano, Millbrook's wine maker since 1984, along with John Dyson, has consistently produced award winning wines that are recognized throughout the world. Monkshood Nursery (Usda Certified Organic) Monkshood Nursery and Garden began as a backyard garden in 2001 by David and Melinda Rowley and their daughter Sorrel. After two years of selling potted herbs at farmers markets and plant sales they wished to expand and decided to lease a farm in the next town over. From there they began growing vegetables and have gradually grown in size, adding a greenhouse and starting a CSA. Monkshood now grows vegetables year-round in their greenhouses. They strive to be as self-sustaining, energy conscious and environmentally aware as possible and have been NOFA Certified Organic since their start in 2001. They are motivated by their desire to grow safe, healthy, great-tasting food right where they live. Newgate Farms Newgate Farms has been family owned and operated for 4 generations since 1933. Located on Newgate Rd. in East Granby CT near the historical Newgate Prison. Newgate Farms has recently diversified to include value-added products and a store front to open Fall of 2006. Northern Rye Northern Rye's artisanal Finnish Ryes are hand made savory rye tarts. Ryes contain only organic and natural ingredients and are lactose-free dairy products. You can't fine Ryes anywhere else in America! Orwasher's Bakery Orwasher's Bakery has been baking its unique style of handmade breads and rolls since its founding in 1916. For more than 85 years, Orwasher's has been owned and operated by three generations of the same family, at the same location on Manhattan's Upper East Side. We still utilize the original brick hearth ovens built into the bakery so many years ago. Orwasher's has been making and expanding our extensive line of what has today become known as artisan bread, long before the moniker existed. Phillips Farms Phillips Farms is operated by Marc and Holly Phillips. They are the 6th generation on this farm and started with produce and markets in 1990. 90% of the farm has been preserved. Phillips Farms has a wide variety of fruits and vegetables and greenhouse-grown potted flowering plants for spring. All fruits and vegetables are grown with integrated pest management practices. Pickle Licious In 1991, Robyn Brown-Samra took the first step towards realizing her dream of owning her own business. The logical first step was to open a booth at a flea market. In her words, "...as a Jewish kid from Jersey, I was pretty much raised on pickles and bagels. I felt confident pickles would be a runaway seller." After several months of research and pickle-tasting Robyn teamed up with the best - the legendary Gus's Pickles� from the Lower East Side in New York City. With the help of her brother Jay Brown and husband Leo Samra, Picklelicious opened retail doors at 580 Amsterdam Avenue in New York, where she featured different gourmet products to enhance the variety of pickles. It was a big success, but with her brother moving to start a family and the unexpected passing of her husband the store closed. Despite the circumstances, Robyn continued with the legacy by opening a new store this time in the heart of Bergen County, Teaneck N.J., Where she has grown to have quite a clientel. Pika's Farm Table Pika's Quiche offer a line of all natural foods with an old world quality. All of their foods are made without preservatives or hydrogenated oils. Plates Chef Matt Karp is at the helm of Plates restaurant in Larchmont. He's bringing his craft and culinary skill to Larchmont with delicious breads and ice cream from scratch. Pura-Vida Fisheries Rick Lofstad is a 3rd generation fisherman whose family hales from Norway. With his brother and cousins, the Lofstad family owns 5 boats and harvests 2-3 million lbs. of fish annually. “Pura Vida” translated “pure life” is a 55’ fishing boat. Rick fishes out of Hampton Bays LI. Rick represented NYS on the seafood management boards for 8 years. He was the first person in the US to export fluke to Japan and the first to export whiting to Spain. He formed 2 fishermen's cooperatives which represent 85% of New York’s fish production. All of the fish is wild caught, local Long Island produced seafood and it is caught under permits from the Department of Commerce, National Marine Fisheries Service. So you can be assured that he is following sustainable practices. R & G Produce R&G Produce is run by a multigeneration farming family located in the black dirt region of Orange County. Rainbeau Ridge Tucked into a quiet corner of Bedford Hills off a dirt road, Rainbeau Ridge is the embodiment of a dream. Created in 2002 by Lisa Schwartz and her husband, Mark, with a fascination, appreciation and respect for the natural resources available in their own backyard, the Schwartz's are focused on recapturing the gentleman's farm that once encompassed this space and on sharing this open space, and its products with others. Rainbeau Ridge among many other things, includes small pastures and barns designed for the farm's many animals, and a cheese house, where Lisa cultivates her fine farmstead goat cheese. St. Petersburg Family Farm (Usda Certified Organic) Serguei Ekimov and his family emigrated from St. Petersburg, Russia in 1992. In St. Petersburg Serguei worked for a large greenhouse company for 15 years along with keeping a small 2 acre farm at their home in the country. In 2002 they purchased 5 acres of land and a farmhouse and were certified organic by 2003. The farm uses no pesticides (not even organic) and only fertilizes with locally made compost/manure. Sugar and Spice Bakeshop Sugar and spice and everything nice, that's what girls are made of. . . girls & really really great pastry! Sugar & Spice is comprised of some pretty complex and interesting women and a few men who make simply the best food. Ina (aka Baba) is the mom, she makes soup, lunch and dispenses advise on how to properly dress your children for cold weather. Irina, the daughter, is 35 has two cute kids who are frequently at the bakery. She dispenses advise on food but never on attire. Virginia, is the goddess of pastry. Kids & dogs love her because of her winning personality (or it could be that she smells like cookies.) Katy is a customer's best friend because of her southern charm and knowledge of all things sweet. And then there's Alex who is not a woman, but likes to feel pretty all the same. He is our catering chef and in the kitchen he is knife-wielding Samurai. Enough about us... come see what the food is all about... Taliaferro Farms (Usda Certified Organic) Pete and Robin Taliaferro own Taliaferro Farm. They have 30 plus years of experience in the agricultural industry and over 11 years experience with their own farm. The farm is certified organic. The Lone Acre Dan Machin of The Lone Acre grew up cooking and focusing on food. After working as a chef in Washington DC and New York and focusing on seasonal cooking he began working for Garden of Eve Farm, a Certified Organic farm on Long Island in 2007. The Lone Acre utilizes principles of companion planting, which organizes crops together based on mutual benefit, thus minimizing damage by insects and pests. Focusing on heirloom varieties maintained through the years for greater flavor, Dan is after flavor in the vegetables and herbs he grows. The Orchards of Concklin The Orchards of Concklin is one of few farmers in Rockland County. The family has been farming since 1712 in NY. The farm and the family have been through many evolutions from dairy to poultry and to orchard in the middle of the 20th century. It is currently an orchard focused around fruit production and apple cider. In the 1960’s the Concklin’s began to produce value added bakery products. They make pies, donuts and cookies to satisfy the sweet tooth. The Orchards of Concklin were ranked #4 donuts in the USA, for their apple cider donuts. The cider from the orchard is not pasteurized. Rich believes in the “clean fresh flavor of fresh pressed apples”. By not pasteurizing the flavor is not sacrificed and beneficial bacteria is present. Rich is “happy growing and happy to sell to people who enjoy food”. This is the mutual balance of being a farmer. Rich on business matters, “It is a life that you have to want to live. Farmers work 100 hours a week for nine months out of the year, so they get to goof off for the other 3 months of winter." Thornwood Farm Thornwood Farm is owned by Paula Allen and with the help of her family, has been raising free-range animals since 2005. Paula started the farm because she wanted her family and the community to eat good, clean food and to preserve and support sustainable food production methods. A variety of animals are found on Thornwood Farm including Cornish Cross broilers; brown and colored layers; Bourbon Red, Blue Slate and Black Spanish heritage breed turkeys; and Duroc and Yorkshire pigs. All of the animals are raised free-range on pasture and no antibiotics or hormones are used. Thornwood is currently selling chicken, turkey, pork and eggs. Tierra Farm Tierra Farm is a small, privately-owned, certified organic producer and roasting company in upstate New York, specializing in nut and seed roasting and dried fruits. Tierra Farm maintains a diversified organic vegetable farm in the Finger Lakes region of New York state, but specializes in nut and seed roasting and dried fruits. The nut, seed and dried fruit portion of the business was originally an attempt to create a source of income for the winter, but soon became a thriving year-around business. All of Tierra Farm's roasting, mixing and flavoring is conducted in-house, at a certified organic, peanut-free roasting and processing facility. Trotta Foods Trotta Foods is a family affair. It all started in 1955 with Ed’s parents, Anna and Al Trotta. “It was their life's dream,” Ed says “I'm just helping out.” While he may be humble, Ed has helped to make Trotta Foods a destination place for handcrafted pastas and other Italian specialties. His passion for introducing new items like asparagus and fontina ravioli or artichoke pesto has set his business apart over the years. “I get new ideas all the time and I try to act on them,” he says. “Business and life, I feel, is all about evolving, you never want to be the dinosaur.” But Ed wasn’t always in the food business. For a while he left to try his hat at engineering. That didn’t last long. After a few years of engineering he realized how much he missed working with food and went back to the family business. With his wife Christine and daughter Jovienne helping out in sales and sons Luca and Gus helping with the wholesale and technical support, Trotta’s Food continues to be all in the family! In his free time Ed Trotta likes kayaking fishing etc.history and politics, anything with a motor and of course all things Italian! Wiltbank Farm Gary Wiltbank has been growing mushrooms without chemicals, preservatives and manure for over 10 years. He started out selling his product to restaurants but has since expanded his customer base. Gary and his wife are the only staff that grow and sell the Wiltbank product ten months out of the year. Wright Farms Wright Farms began in 1910 as a dairy and gradually transitioned to an orchard fruit farm. The Wright family runs a farm stand where they sell not only their fruit but a wide variety of products made from produce grown on the farm including jams, jellies, fruit pies, dilly beans and much more. The goods are made with Grandma Ann's original recipes along with constantly trying new and creative recipes. Wright Farms utilizes Integrated Pest Management (IPM), in their orchards to be environmentally sound and efficient. | |||||||||||||||||
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