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O | P | Q | R | S | T | U | V | W | XYZ Adair Vineyard 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 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. 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. Armando & Sons Owner José Flores started to farm at age 14 while helping his aunt and a friend, and has been dedicated to farming and nature ever since. Beemerville Orchards Siek Postma has been coming to the Jamaica Farmers Market since 1974. He took a short break and now back selling orchard fruit, fall vegetables and cider. 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. 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. Bubba Rose Biscuit Company We founded the Bubba Rose Biscuit Company out of our desire to give our dogs healthier treats and food. We care about what we eat and where it comess from and wanted to do the same for our dogs. They deserve it. All our treats are baked with all natural and organic products. 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. Daisy May Natural Soap Delores Harris named Daisy May Natural Soap after her grandmother, Daisy, who taught her to make soap when she was a child. She creates vegetable oil based scented and unscented soaps that are mild enough for the most sensitive skin. Dickson's Farmstand Meats Dickson's Farmstand Meats is a retail purveyor of locally and sustainably produced meat and poultry products. At Dickson's, we believe that not all meat is created equal. We strive to highlight the unique attributes of each of our producers, their production methods and their products. At Dickson's, you aren't buying a porterhouse steak from Hill and Dale Farms - you're buying a porterhouse from steer number 54, raised on orchard grass and clover, giving it a grassy, mineral finish, which traveled 234 miles from Hill and Dale Farm to the market...we celebrate our farmers' production methods (no prophylactic antibiotics, no animal byproducts, feedlot free). And we will display the methods used by our farmers. They are artisans, and we are eager to highlight the fruits of their labor. We believe the customer should have choices - even at a farmers market. We sell meat from a variety of farms using different production methods to meet each customer's pallet. Some of our meat is grass-fed/grass-finished, others more traditionally grown. All our meat is dry aged, expertly butchered, and vacuum packed for freshness. 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. Ed Froehlich Farm Ed and JoAnn Froehlich farm 40 acres in Orange County, NY and have been doing so for many years. 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. Hot Bread Kitchen Hot Bread Kitchen bakes artisanal breads from around the world, creates a community of bakers and bread connoisseurs who are committed to preserving bread-making traditions, and honors the culinary experience of immigrant women and provides entrepreneurial and job skills. Specializing in European style breads, corn tortillas, and lavash. 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. 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. Little Seed Gardens 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. 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 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. New England Farms New England Farms from Granville, NY Columbia County will be selling maple products and honey. They will also sell fresh chicken and eggs. One unusual farm product they sell are quail eggs that are so small that one gets 15 to a box. Or buy them individually just to try them. Newgate Farm 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. 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. Pazdar Winery We started the Pazdar Winery in 1995 to produce Innovative Unique Boutique and Hand Crafted Premium Wines with Attitude. The first wines were released June 1996. To ensure quality, the wines are hand-crafted using the finest grapes, fresh pressed fruit juice, and finest winemaking techniques from Europe and the United States. They are carefully aged. It is only when they have reached the desired flavor, that they are bottled and sold. 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 Quiche 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. 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 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 Little Bake Shop Our name says it all!! The Little Bake Shop have no intention of attempting to be the largest bakeshop ever. We would rather be known for our quality than our quantity. Our Chef and Chief Baker, Joseph, has sixteen years experience in the field and has worked with some of the best know people in the industry. The Little Bake Shop has a reputation for creating custom cakes and tailoring our product to our customers' needs. This season we are adding a line of flourless baked goods for our friends with gluten intolerance. 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." 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. Warwick Valley Winery Warwick Valley Winery & Distillery is located in the foothills of the Hudson Valley, nestled between the picturesque Mt. Eve and Mt. Adam. Our story begins in the orchard. In 1989 we purchased the orchard and began to learn how to cultivate fruit. Our first product, in fact our entire business, started as a result of an abundant apple crop that lead us to experiment with Hard Cider. We were soon hooked and our doors opened to the public in the fall of 1994. Hard work paid off with the success of the critically acclaimed Doc's Draft Hard Apple Cider. The passion for creating wines and ciders soon evolved into an idea to begin distilling and to open the first distillery in the Hudson Valley since prohibition. It was our belief that fruits grown from the fertile Hudson Valley could be made into the highest quality fruit brandies and liqueurs. Starting with the finest natural ingredients is the only way to achieve great quality in the finished products. It is this guiding principle that results in products that are reminiscent of the fruits from which they are made. American Fruits brandies and liqueurs are made to capture and preserve the essence of the fruit at its peak ripeness. Our mission has been to create fruit based alcoholic beverages that are as unique as the fruits themselves. We encourage you to visit and share in our adventures. Yuno's Farm Yuno's Farm specializes in ethnic and heirloom varietis of plants and vegetables. | |||||||||||||||||
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