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.
By Tina Wright
Jackie Merwin, who has harvested fruit with her husband Ian on Black Diamond Farm in Trumansburg since the late 1990s, has never seen anything like the weather last spring. A heat wave in March (which one national weatherman called "like science fiction") put northern fruit trees in a blooming state of mind, right before a series of frosts that ended with a brutal hard freeze the last weekend of April. Local orchards were hard hit.
Merwin explains, "Since things were in bloom [when the freeze hit], we have no cherries, no peaches, no plums, no pears or apricots, we got completely frozen out of all those things ... people keep asking for a number on the apples and I'm thinking maybe 30 percent is what we'll have of our normal crop. I think I'm going to sell all of that at the Farmers Market."
Andy Rizos, GreenStar's Produce Manager, winces at this news. Black Diamond Farm has been a major supplier of apples for GreenStar. "This is going to affect us tremendously because they [Black Diamond] can get a lot more at the Farmers Market than they can here."
Fruit Growers News reports big losses in apple orchards in Michigan as well as New York State this season. Michigan may produce only 11 percent of last year's crop, and fuzzy guesstimates on New York production anticipate less than half of last year's apple volume.
Getting a good supply of local apples will be a challenge this year. GreenStar apple growers report a wide range of harvest forecasts. Organic apple growers at Hemlock Grove Farm in West Danby expect only 20 percent of last year's crop, while folks at Grisamore Farms in Locke are optimistic that they'll harvest around 75 percent of a typical apple crop..
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New in Produce
|The Grapes are Coming!|
You've waited all year for them — Thornbush grapes are here this month! Along with a bounty of local produce of all kinds.
Apparently July, not August, is the hottest month of the year. I always think of August as being an unbearable sweltering wash of humidity and scorch ... looks like I'm wrong. What I do know, however, is that late August brings us local grapes from Thornbush! And, it's finally tomato season, one of my favorite times of the year! This month, Stick and Stone Farm brings us summer squash, cherry tomatoes (try them in the recipe on page 8), basil, chard, kale, and green beans! Remembrance Farm continues to deliver greens (also used in this month's recipe), and Blue Heron offers beets, eggplant, cucumbers, and garlic. (August also brings Gaahl, from Gorgoroth's, 38th birthday! Happy Birthday, Gaahl!) So I guess August isn't so bad ... sure it's the end of our two-month summer, but perhaps the local grapes and local tomatoes will quell your seasonal tears? If not there's always a time machine. Wait, no there isn't. Sorry about that.