By Kristie Snyder,
Ellen Brown is a farmer with no farmland. She grows her crops in the downstairs kitchen and backyard of her split-level house on Snyder Hill Road.
Ellen is a sprout farmer. Her crops are small — sometimes tiny — but they pack a nutritional punch. Sprouting is simply the process of germinating seeds, and then maybe letting them grow a little bit. "Sprouting makes more nutrition available," Ellen explains. "Nutrients become more absorbable, and the taste of sprouts is great." According to Ellen, sprouts are high in vitamins, minerals, amino acids, and phytochemicals.
Her "sprout kitchen" is a light-filled room in the downstairs of the home she shares with her partner, Mat, and 10-month-old son, Jacob. Jars of sprouts line one wall and flats of sprouts line another. In between are a table for packing and a spot for Jacob to play while his mom tends to the sprouts. When the weather warms a bit, the sprouts will move to a backyard hoophouse, or even just outdoors, but when we visited in March it was frigid outside, and the little plants were snug in their kitchen.
Ellen began growing sprouts about four years ago after trying out market gardening and deciding she preferred the mobility of sprouts. "It's a moveable garden," she says. "You don't need to own a large piece of farmland to be a part of the local food community."
By Tina Wright
For vegetable growers and fans of tomatoes, 2009 was the Year of No Tomatoes as the fungal disease late blight decimated the region's crop and spurred a race for a cure. Gardeners, farmer's markets, and CSAs were all bereft of the red fruit that practically defines summer. If they ever make a movie about "the fight against blight," it should be filmed right here in Ithaca. A Cornell tomato breeder would be one of the stars, and it could be filmed on location at the Cornell Organic Research Farm in Freeville, in its test plots of tomato plants.
Every spring, GreenStar sells seeds from High Mowing Organic Seeds, a certified-organic company in Vermont that's releasing the first truly blight-resistant tomato, Iron Lady, in 2013. Iron Lady tomato seeds may be tough to score this year if demand outstrips supply (there are none on GreenStar's High Mowing seed display rack at present), but in the pipeline are more tomato varieties that offer the same triple-resistance to early blight, late blight, and Septoria leaf spot.
Robin Ostfeld is a partner at Blue Heron Farm in Lodi, which supplies GreenStar with local organic tomatoes and tomato seedlings. This growing season, Ostfeld says, "I'm planning to trial Iron Lady and a new late-blight-etcetera-resistant cherry tomato from Johnny's Selected Seeds called Jasper. I'll be selling plants as well as seeing how they perform on the farm for production."
By Kristie Snyder,
John Chapman would be pleased. You might know him by another name -— Johnny Appleseed. The eccentric frontiersman had much to do with making cider a household staple in Expansionist America — author Michael Pollan called him the "American Dionysus."
The apple has deep roots in our region -— the Native Americans were growing apples, obtained through trade with Europeans, on the rich soils of the Finger Lakes before Chapman was even born. When General John Sullivan's "campaign" of destruction visited Haudenosaunee villages in the Finger Lakes in 1779, his soldiers were impressed by the large orchards of apples and other fruits -— which they proceeded to chop down and burn.
Two hundred years after Chapman's time, cider is making a reappearance on American tables. When I say cider, I mean hard cider, not the sweet, fresh-pressed stuff beloved by children. America's favorite beverage pre-Prohibition, hard cider in its modern incarnation is better compared to wine. It's fermented from the juice of apples grown specifically for cider — apples grown for their sugar, acid and tannin content — and can result in a product that ranges from sweet to dry, sparkling to still, from barely alcoholic to around ten percent alcohol. As with wine, the best way to find out what you like is to taste.
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New in Produce
|Local is (the new) Back!|
Local produce is back! Look for Good Life's asparagus, and local greens from Blue Heron and Remembrance.
It's hard to believe it's May — spring is fully upon us and the weather is delightful. It seems like just yesterday we were in the cold grim grip of February's icy grasp, but this month marks the beginning of the bounty of local produce! The Good Life Farm brings us asparagus (check out their "Asparaganza" celebration on May 23), while Blue Heron Farm will have spinach by the end of the month and continues to offer their wonderful seedlings. Remembrance Farm brings us their packaged arugula, spicy greens mix, baby kale, tatsoi, and field greens, ready for your immediate consumption. So consume and enjoy, and be mindful of how lucky we are to have all of this wonderful food from such wonderful farms and farmers, and their hardworking staff. And don't forget, we're stocked with all the soil, growing mix, and compost for all of your home gardening needs.