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ecolocalliving.com 3
 On the Cover
Bright, bold, big, beautiful. These are some of the adjectives that can
describe Heirloom tomatoes. Juicy and meaty, these bad boys of
summer are too fragile for the long haul from California or Mexico.Their
odd shapes and colors are not ready for prime time at the super store’s
produce department. Not found in supermarkets or the mega-box
retailers, heirloom tomatoes are the prize to be discovered at the
countryside farmstand or your community farmers market. It’s a good
thing too, because at the farmers markets, you’ll find some great salad
greens to go with your heirloom tomatoes. And conversation. And
community. The things that are missing in the aisles of the industrial
food super centers. These are the tomatoes that are the indicator
species of local.Where you find heirloom tomatoes, chances are, you will
find vibrant local living. People are yearning for real food, real
connections, and real relationships with the people who produce our
food for us. And they are finding it, not on the Food Network or the
Facebook fan page du jour. They are finding it at the local Farmers
Markets and farmstands scattered throughout the region, where real
people grow real food. You might say that heirloom tomatoes bring
people together. Heirloom tomatoes are the heroes of summer, and we
are proud to make them the eco-localizer cover for this Sowing edition
of eco-LOCAL Living.
INSIDE THIS ISSUE
NEWS and VIEWS……………………………………………Page 6
THE WELLNESS DOC……………….…….…………………Page 8
ASK THE ENERGY EXPERT…………………………………Page 9
MONEY MATTERS…………………………………………Page 10
SUPPORTING LOCAL FARMS
Returning to Our Roots……………………………………Page 12
FARM TO FORK GUIDE……………………………………Page 16
CELBRATING THE SEASON
With Berries……………………….………………………Page 29
THE NUTIRNENT DENSE CAMPAIGN
The Future of eating is in the Soil…………………………Page 30
GROWING NUTIRENT DENSE FOODS………………………Page 32
OPEN LETTER TO FARMERS MARKETS……………………Page 34
EATING ORGANIC AND SUSTAINABLE FOODS
Doesn’t Have to Bust the Budget…………………………Page 36
4 ecolocalliving.com
Sowing 2010
The Sowing season is here, so gardeners and farmers are busy preparing
their plots and fields to receive the seeds that will produce food in the
months ahead. It is a ritual that mankind has repeated for generations. It is
a dedication of both time and money for what is the most important
investment of all – growing healthy food in abundance.There is a lot of talk
about food security lately, with news of food recalls, chaotic weather, and
volatile commodity markets. How secure is our food supply? With most of
our food being trucked in from miles away, all it takes is a little disruption in
the system – a fuel shortage, a widespread flood or other disaster, a new
pesticide resistant super bug that wipes out our monoculture mega
farms…actually all of these things are looming on the horizon,which is why
the anxiety level is pretty high for those who are paying attention to these
things. And if these potential calamities weren’t bad enough, the industrial
food that we’ve become addicted to as a nation is slowly killing us. The
answer to these crises is to seek food sources that are both sustainable for
your health, and sustainable for the planet. Fortunately, in our region, one
does not need to go further than one of the many farms and community
Farmers Markets in our midst. Here you’ll find the freshest produce and
meats that will not only provide you with nutrition, but will increase our
local food security. By spending 10% or more of your food budget with local
producers, you help insure that the local food supply and marketplace
remains vibrant and productive. A vibrant local food economy creates local
jobs, preserves open space, sequesters carbon, produces life giving oxygen,
and can save your life. Locally produced food is proven to be more
nutritious than long distance trucked food. Eat it and you be well fed!
We are fortunate to have a rather large “foodshed”from which to draw from
here in eastern New York. The two great river watersheds of New York, the
Hudson and Mohawk, merge together here, providing rich soils and ample
water supply, yielding some of the best growing conditions in the Eastern
US.In this issue, we have put together a special Farm to Fork Guide to show
off this region’s best farm and food resources. The participants within this
guide have chosen to be listed herein, because they want to do business
with you. These producers,shopkeepers and restaurateurs all are striving to
deliver the best possible food to you,using sustainable and environmentally
safe practices. I find it amazing to have so many caring stewards of our land,
water and air dedicating their lives to bring to us their labor of love – true,
decent, wholesome food. We ask that you use the Farm to Fork Guide as
your resource for connecting with the local living lifestyle. Whether you are
a newbie to the Buy Local scene, or a veteran local foodie who is living “La
Vida Local,”there is an opportunity here for you to discover something new
that will change your life for the better. The listed vendors are people of
wisdom and humble grace.Their passion for their craft will move you, and
their products and life’s work are willingly shared with you. Pick a place that
you don’t know and give them a
call. Ask questions. Tell them your
story,and listen as they share theirs.
The relationship you have just
developed will be lifelong. It’s all
here for you.
In the Spring issue, an error was
made in the author credits for the
cover story about The Saratoga
Winery – that story was written by
Amy L. Stock. You can find more of
Amy’s work in this issue. Thank you
for reading, and caring. Please let
the advertisers herein know that
you appreciate them supporting
the eco-local mission!
- David DeLozier
Publisher
Sowing 2010 • Issue 14
PUBLISHER / SALES / MARKETING
David Delozier 518-858-6866 advertise@ecolocalliving.com

DESIGN / PRODUCTION
Centerline Design 518-883-3872
PHOTOGRAPHY
David Delozier
CONTRIBUTORS
Bonnie Hoag, Kathleen Quartararo, Dr. Michael Quartararo,
Patrick Maloney, Harry Moran, Amy Stock, Annette Nielson,
David Yarrow, Derek Christianson, Tracy Frisch, Mary Beth McCue
ADDRESSES
38 Tamarack Trail Saratoga Springs, NY 12866
ecolocalliving.com
By reading and supporting Ecolocal you become part of our team - and help the
greater community of the Upper Hudson Valley become a healthier place to live,
work and play. Please tell our advertisers you saw them here. Ecolocal Living is
published bi-monthly & distributed free of charge to over 300 locations within a 50
mile radius of Saratoga Springs, NY. Ecolocal Living does not guarantee nor warranty
any products, services, of any advertisers nor will we be party to any legal or civil
proceedings to do with any advertisers. We expect advertisers to honor any advertised
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any and all advertising with or without issuing a reason or cause. We will not publish
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ecolocalliving.com 5
 News and Views
Agriculture Alert - Connect the Dots
By Bonnie Hoag
In February, 2010, the American
Association for the Advancement of
Science held its conference in San
Diego, California. The agenda included
discussion of geoengineering
techniques which are currently being
seriously considered to mitigate the ill-
effects of global warming.
Among the techniques being discussed
is Solar Radiation Management - SRM.
One SRM technique is an aerosol
program which disperses reflective
particles into the atmosphere, globally,
hazes the Sky and reflects direct
sunlight away from Earth, effectively
dimming the Sun. For its reflective
properties, Aluminum Oxide is a
preferred particulate.
See Me, Feel Me,
Touch Me,
Heal Me
By Kathleen Quartararo
Touch. Yup, big time. All the time.
Many times a day. Touch a heart,
touch a hand, touch a shoulder, touch
a soul. Interaction takes place
constantly these days. Faster, and
more widespread than ever. And yet
we are a nation of people starved for
attention, and according to the
commercials, suffering from
depression, anxiety, sleeplessness and
many other types of dysfunction. We
are alone, fearful and miserable,
despite the gazillion ways to reach
people and communicate. How could
that be? Is it possible that the type of
communication, the vehicle is possibly
more important than the amount and
frequency? Do you have the friend so
connected to the phone; they hold it -
in their hand - constantly? Text, e-mail,
calls… a never ending barrage of
communication. Facebook, Space
Book, Twitter, Linkedin, tap, tap, tap on
the keys. People talking, walking,
ignoring. Not seeing, acknowledging
or looking into someone's eyes - just
chattering into a microphone or
handset, tapping away on a keypad
6 ecolocalliving.com
Aluminum is already in use, globally, as
part of the U.S. Air Force’s Chaff
program which uses it “as a decoy for
radar seeking missiles… The amount
of Chaff released worldwide by all of
the services is approximately 500 tons
per year (2005)… Chaff fibers
experience little breakup before
reaching the ground.” *
Also, Aluminum Oxide was dispersed
by a sounding rocket over the Atlantic
Ocean on September 19th, 2009, for a
Navy/NASA project called C.A.R.E. -
the Charged Aerosol Release
Experiment.**
While direct sunlight and reliable
day/night temperatures, basic to
oblivious of everything in the
touchable space surrounding them.
Yes, touchable - the ability to reach out
and touch! Have you ever
accidentally bumped into someone on
the sidewalk or in a store? “Excuse
me! I'm so sorry!” “Don't worry, it's
OK!” Have you ever accidentally cut
someone off while driving, again,
because you didn't see them? Much
different interaction with all that steel
in between you and the other driver,
isn't it? And WE KNOW those weaves
and blind spot errors are usually
“Oops, I'm sorry!! I should have been
paying better attention!”
Now take a minute and think about an
angry or aggressive e-mail you've sent.
Can you hear yourself speaking those
words? Actually looking into the
person's eyes and hearing the words
come out of your mouth? I once heard
a recommendation for
communication: If you have
something hard to say, and you are
frustrated or angry, hold the hand of
the person you are speaking with. I
successful agriculture, are put at risk by
these programs, in this brief article our
concern focuses on new, genetically-
modified crop seed which is
aluminum-toxicity-resistant.
Given the programs which already
release Aluminum into the atmosphere
- Aluminum which then falls to Earth -
and given the proposed
geoengineering technique which uses
Aluminum Oxide worldwide to
mitigate global warming, is it not
timely that genetically- modified crop
seed (“corn, wheat, barley and so
on”***) has been invented which can
withstand such an Aluminum assault?
And who owns the patent for these
GM seeds? If it ends up in the
did. It is very hard to be angry. The
holding softens the message and
creates a bond that lessens the anger
and hurt. Oh let's quote Tommy by the
Who (a rock opera from the '60's, yes I
was there)… “See me. Feel me.Touch
me. Heal me!” Touch is without a
doubt, healing. I know of a healing
touch practitioner in an operating
room at a hospital. His technique has
proved to not only calm a patient
during surgery, but to speed the
recovery process as well. The nurses
call him to help on the floors in
recovery unit for patients in extreme
pain and discomfort. Touch matters.
Touch impacts. Touch changes the
playing field. We feel stronger, safer,
braver. When children need to feel all
possession of a global company like
Monsanto, what havoc will it wreak on
organic gardens and farms? Or will
we all be buying from “the company
store”?
*www.af.mil/environment/contrails_fl
ares.asp
**“Artificial cloud created at the edge
of space” by Rachel Courtland, New
Scientist magazine September 21,
2009
***www.technologyreview.com/biom
edicine/21454 Thursday, October 2,
2008
those things, you will find them in their
parent's arms. Children are smart and
intuitive.
Oh, hugs. That's right. I think I heard
10 a day are needed for survival. 20 a
day for growth. I bet there are many
people way below quota. Hugging
says I care. Caring says you mean
something to me. Meaning something
says you count. Counting means you
have a say. Having a say means you
can make a difference. Making a
difference is empowering.
Empowerment creates confidence.
Confidence allows us to hug each
other. Everyone single one of us.
Kathleen is the owner of Virgil’s House, at
86 Henry St., Saratoga Springs.
ecolocalliving.com 7
 The Wellness Doc
By Dr. Michael Quartararo

Conscious Eating
How many times have you caught yourself eating
something that you knew was extremely bad for you?
You know, that candy bar or the trip to the local fast food
joint. After you throw that oversized burger down your
gullet you realize, “oh my goodness what have I done?”
We can even take this a step further. How about the
amount of processed foods we ingest? The over
consumption of sugar and salt. The lack of raw, organic,
local and whole foods in our diets. Not having enough
pure, natural water every day. The list can go on and on.
This phenomenon is called mindless eating. This eating
practice plagues are country and is a major factor in the
obesity of our children. We are so far removed from what
our bodies genetically need each day that we mindlessly
feed ourselves and our families. If we just stopped for a
moment and thought about what we were going to eat
before we put it on our plates we would all choose better
foods and feel better for it.
One of the benefits of conscious eating may surprise you.
Because conscious eating allows you to enjoy and savor
your food, and your food is typically more nutrient dense,
a side effect is weight loss. You will begin to eat smaller
portions and eat slower as you enjoy your food more.
What a concept! This concept is much easier than you
may think. And once you start practicing conscious
eating, you won't want to eat any other way. Here are
some tips for incorporating conscious eating into your
life.
1. Stop eating while engaging in other activities, for example watching TV. culture says we need to eat 3 times per day, every day. Our bodies may
According to Elizabeth Scott M.S. author of “Mindful Eating for Health”, have different requirements. Pay attention to the signals your body is
adults that eat in front of the television tend to eat more and enjoy their giving you. When you do you will know when you are full and satisfied.
food less. Children who watch TV and eat are at a higher risk of obesity You won't get bloated and lethargic after a meal. You will feel energized
for the same reasons. and ready to go on with your day.
2. Pay attention to the taste of your food. Focus on the flavor, how long 5. Relax when its meal time. It's hard for your body to digest food
it lasts and how the food feels in your mouth. Is it crunchy, smooth, properly when your shoulders are tense and your posture is poor. Sit
creamy? Enjoy it while you recognize all the flavors together. upright, drop your shoulders and relax, you are about to enjoy the best
meal of your life.
3. Manage your thoughts while you are eating. It's so easy to think
about anything else when you are eating. Quiet your mind and enjoy the After practicing conscious, mindful eating your choices in foods
task at hand, enjoying your meal. will improve and your overall health will flourish. For more information
on mindful eating visit www.about.com and our website
4. Recognize when you are full. Sometimes we just eat to eat. Our www.aacfamilywellness.com. Be well!

8 ecolocalliving.com
 Ask the Energy Expert
By Patrick Maloney l Aquila Design

Maximizing Your Home’s Aspect to Earth’s Energy

Well spring is here and thoughts vapor, the air temperature under
of remodeling and landscaping your tree can be 25 degrees
are in the air. We'll take a quick cooler than the air above your
look at both of these from an driveway! It's nature's way to
energy efficiency standpoint. reduce cooling costs.
If you're adding on or remodeling Trees can also help with your
your home, think in terms of heating bill. In our area the
using the sun's energy to help dominant winter wind is from the
warm your home on those cold west. A wind break of evergreens
winter days. Walls facing south will divert this cold breeze up or
will give you the maximum around your home. A study in
effects of that energy. By placing South Dakota found that a wind
the majority of windows on south break on the windward side
facing walls you allow the radiant reduced fuel costs by 25 %. The
energy of the sun's rays to enter same study showed that wind
your home. This will help you your southern walls in the summer while breaks placed on the east, west,
keep warm in the winter and it will provide allowing the light through in the colder and north sides of homes reduced fuel
natural light reducing your electric bill. months. consumption by an average of 40%.
Now to really get the most out of this free The right trees in the right places can have Great news isn't it? Add beauty, oxygen,
energy there are other steps you can take. substantial effects on your energy bills. Due refuges for wild life and save money!
This energy can be stored using design to the trees shading and release of water Sounds like we all win here.
features and slowly released after the sun
sets. These features are commonly referred
to as thermal mass. Concrete or stone make
great storage beds so an insulated concrete
slab that has direct exposure to sunlight will
provide warmth well into the night. The top
of the line thermal mass is water. So, if you
can come up with a creative design to use it
on your project it, will pay off for years to
come. On the other hand, wood has a limited
capacity to store energy in comparison to
the above mentioned materials.
Some of you are probably thinking “That
sounds great for the winter but won't it turn
my house into an oven in the summer?” The
answer to that question is, yes, if measures
aren't taken. The sun's arc is higher in the
summer than in the winter. If you add
awnings or build an overhang over these
southern windows this would block the
summer rays while allowing the lower
winter rays in. A simple rule is the overhang
should be one foot above the window and
two feet out.
There are many variables and concepts out
there for passive thermal design, so consult
an expert!
Another way to avoid unwanted sunlight is
with proper landscaping. Deciduous trees
that lose their leaves in the winter will shade

ecolocalliving.com 9
 Money Matters
By Harry Moran, CFP® AIF®

Slow Money: Coming To A Town Near You

As a practicing financial advisor for the last 24
years, I've been witness to the destructive
impact of a financial system which has
become increasingly detached from the needs
and realities of our individual lives and the
communities in which we live in and believe
these are exactly the right questions to be
asking. While the 20th century saw an
incredible accumulation of wealth by a select
few who practiced a “wealth
now/philanthropy later” approach, our vision
for the 21st century is for an era of “nurture
capital, built around the principles of carrying
capacity, care of the commons, sense of place
and non-violence”. At its essence, Slow
Money is about reconnecting investors with
their local communities, and creating new
sources of capital for small food enterprises so
they can survive and even thrive in a world
currently dominated by deep-pocketed
“agribusiness” competitors.
With the coming of spring, the first “Farm to
Fork” Guide in this Sowing edition and Slow
Money's Second National Gathering (held in
Santa Fe, New Mexico last year) happening
almost in our back yards, the stage is set for
Slow Money is an international movement America, Gary Hirschberg, CEO, Stonyfield an exciting and memorable event. Hope to see
which is working to bring money back down Farm, Michelle Long, Executive Director of you there!
to earth and to explore the critical connection BALLE (Business Alliance for Local Living
between money, food and local living Economies) and Robert Zevin, the “father” of
Harry Moran helps socially conscious investors define
economies. Practitioners are working to build the socially responsible investing movement. and achieve their highest goals by aligning their
local and national networks to support the Woody Tasch, author and founder of Slow money with their values. A 23-year veteran
emerging restorative economy. This economic Money and a pioneer in merging investing of the financial services profession, Mr. Moran has
model seeks to foster investment in local food and philanthropy, will again speak and host held the Certified Financial Planner® designation since
systems, connect investors to their local the gathering. 1991. He is a network member of First Affirmative
economies and build the infrastructure of the Financial Network, a national professional
nurture capital industry. As quoted in the Slow Money Principles, Paul organization dedicated to meeting the needs of the
Newman once said “I just think that in life we socially conscious investing community. Mr. Moran
Slow Money's Second National Gathering need to be a little like the farmer who puts can be reached directly at Cornerstone Financial
(www.slowmoneyalliance.org/national- back into the soil what he takes out”. Advisors at hmoran@cornerstonefinancialny.com or
gathering.html) will take place at Shelburne “Recognizing the wisdom of these words, let's 518-877-8800.
Farms in Shelburne, VT on June 9-11th. work together to rebuild the economy from Mention of specific securities, funds, or companies
Known as “ISM” (“Inspired by Slow Money”), the ground up, asking: should not be considered an offer or a
this event will bring together an impressive recommendation to buy or sell the security, fund, or
roster of speakers from the social investing, -What would the world be like if we invested company. To determine the suitability of any
philanthropy and natural foods fields. Bill 50% of our assets within 50 miles of where particular investment, please consult with your
McKibben (author of Deep Economy and we live? investment adviser. Remember, past performance is
founder of 350.org) will kick things off on -What if there was a new generation of no guarantee of future results and no investment
Thursday morning. Some of the other companies that gave way 50% of their strategy can assure success. The opinions expressed
presenters include Joel Salatin of Polyface profits? are those of the author and may change without
Farm, made famous by Michael Pollan's notice. Harry Moran is a registered representative
offering securities through Cadaret, Grant & Co., Inc.,
Omnivore's Dilemma and the film, Food, Inc., -What if there was 50% more organic matter member FINRA SIPC. Cadaret, Grant is not affiliated
Alisa Gravitz, Executive Director of Green in our soil 50 years from now? with Cornerstone or First Affirmative.

10 ecolocalliving.com
462 Route 29 West, Saratoga, NY 12866 • 518-584-WINE (9463)
www.thesaratogawinery.com
May & June Hours: Wed & Thurs 11-8pm, Fri & Sat 11-9pm, Sun 11-5pm
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JOIN US FOR WINE TASTING DAILY!

Gift certificates and gift baskets, wine accessories and gifts for the wine lover.

ecolocalliving.com 11
 SUPPORTING LOCAL FARMS
Returning to Our Roots
By Amy L. Stock l Contributing Writer
Photos by David Delozier

By now many of us have heard or know the

reason's why it's important to support local
farms - 1) it helps the environment by
reducing the amount of fossil fuel used to
transport the food, 2) helps support and
maintain local sources for growing food,
thereby increasing food security, 3) provides
fresh fruits and vegetables often grown with
little or no chemicals, and therefore
generally overall better and more healthy for
you, 4) contributes to the local economy by
providing jobs and keeping our money spent
on food local, 5) provides a sense of
community and offers an opportunity to
have a more personal relationship with the
person growing your food, 6) overall just
makes common sense.
Perhaps for me, it's the sense of community
and personal relationship with the person(s)
growing my food, which is at the center of
why I try to buy local. I regularly shop at the
Saratoga Farmer's Market year-round. How
great it is to greet Paul Arnold at the winter Liza Porter of Homestead Artisans
market and have him ask, “So, how's the
house?”, because he's taken the time to get I can't get this at the grocery store. Yes, the on a regular basis. In many ways, we ate
to know me and his other customers and so folks at Hannaford and Price Chopper are seasonally. In summer months fresh
he knows I bought my first house a year ago. very nice and friendly. I do shop at these veggies from the garden and fresh trout
Or, to be able to comment on the Arnolds places and will supplement my veggies from caught in lakes and streams in the
“Tour de National Parks” vacation, which there, usually in the winter. But for the most Adirondacks were a regular meal. In the fall
they shared with their customer email list part, I commit to buying the $3 bag of during hunting season, venison and rabbit
last fall. Or, to know I can ask him and the spinach year-round because I know it's were often served at least once a week. My
Kilpatrick's where I can find a good source fresh, just picked, and I know it's helping the father also hunted squirrel, perhaps one of
for aged horse manure compost for my own Arnolds and others stay in business. Having my least favorite.
small garden. local farmers is critical to a sustainable In June we sat around our kitchen table
community. It's also why each week I head most nights for two weeks straight hulling
to the Farmer's Market to buy a half dozen wild strawberries, which my father picked
apples for the week from Saratoga Apple. I from farmer's fallow fields (For those of you
haven't bought a grocery-store bag of unfamiliar with this term, to hull a berry
apples in months! How can I when the means to remove the fruit of the berry from
apples from Saratoga Apple are less the stem.) The berries eventually were made
expensive and better quality. Plus, I'm into my mother's jam - a prized commodity
supporting their business and orchard - an in my family.
amazingly rich cultural and natural resource
right here in Saratoga County. And, they are In August we'd pick blackberries. A few
not the only quality orchard in the county summers we even set up a stand on our
contributing to our local economy. front lawn and sold pints of berries, which
helped pay for our summer vacation.
As a kid growing up in upstate New York, my
parents always had a thriving garden. With In September, we'd spend two weekends
seven kids to feed, my parents drying and cleaning off the 15 bushels of
supplemented food bought at the grocery potatoes we grew in a garden plot shared
store with food they grew in their garden, with another relative in the next town over.
and the various wild game my avid We'd eat potatoes for much of the
outdoorsmen of a father would bring home remainder of the year.
Sandy Arnold of Pleasant Valley Farm

12 ecolocalliving.com
I was raised with a sense of eating local and
seasonally. My parents grew up in a
different generation, a time when many
families still owned farms. One of the
family cousins still has a small dairy herd on
the old family farm in Herkimer County. For
my parent's generation and their parents,
growing your own food or buying from a
local farmer was just what you did. My
grandfather kept a daily journal. In it, he
notes several times where they stopped at
some farm to 'buy chickens', which would
later feed the family for the week.
Somewhere our sense of local food got lost.
Times changed. Our lives got busy. With all
their kids out of the house, and families and
houses of their own, my parents no longer
garden. For many of us, we are simply too
busy or lack the knowledge to grow our
food. Even if we did, growing enough food
to feed an individual or a family for a year
would be very difficult.
As a community, in order to be sustainable
we must at the very core be able to provide
for our basic needs of food, water and
shelter. Local farmers are critical for
providing a sustainable source of local food.
Each day we make choices about what we
are going to eat, where we are going to buy
it, and whom we are going to give our
money to for their labor and effort. I know
local food can be perceived as more
expensive - and sometimes it is. However,
that's because local farmers don't have the
Marge Randles of Argyle Cheese Farmer
luxury of subsidies to hide the true costs.
However, when I can, I still prefer to give my
money to a local farmer or artisan - like
Dave and Liza Porter, cheese maker who
raise their own goats and sell at the
Farmer's Market (Liza is also past President
of the Saratoga Farmer's Market.) The
quality and value of their product cannot be
overstated. They personally care for each
goat from birth.
The value I receive from knowing these
farmers who are living and working in our
community is beyond a doubt the greatest
of all. I want to support them because I
know they are making personal effort and
conscientiously and thoughtfully
considering all that goes into growing and
selling fresh local food and food products.
Supporting small-scale local farms makes
environmental and economic sense
I know this. This is a VERY important reason
to support local farmers. However, perhaps
for me, it's also the sense of value and
importance of eating locally grown and
raised food which was instilled in me from
an early age. Or, my sense of family roots as
farmers, which many of us have, and which
makes me instinctively want to support
other farmers. Or perhaps it's because just
walking through the outdoor farmer's
market every Saturday morning provides a
sense of place and community I never get
walking under the bright lights at Wal Mart.
ecolocalliving.com 13
14 ecolocalliving.com
 FARM to FORK GUIDE
Welcome to the 2010 eco-LOCAL Farm to Fork Meat/Poutry
Guide. Here you'll find an amazing bounty of local
food and other agricultural products available at Cheese/Dairy Herbs/Flowers
farms, grocery stores, restaurants, farmers' markets
and retail outlets throughout the Capital/Saratoga Fruits Health/Beauty
Region of New York. Whether you're planning your
weekly shopping... heading out for a great meal... or Vegetables
looking for that special gift, we encourage you to visit Crafts/Fibers
one of the many farms or businesses featured here and
Eggs
show your support for the people who help keep our Certified Organic
local economy strong and vibrant.
Canned/Baked Goods
CSA
Why Buy Locally Produced Food?
Honey/Maple Syrup Pick Your Own
Fresh locally-grown food tastes really, REALLY good •
Buying locally-grown food keeps money in the local
economy, supporting your neighbors • Cooking with
locally-grown food makes it easy to eat nutritiously •
Buying locally-grown food connects you to farms and
farmers • Locally-grown food is an investment in our
working landscape • Locally-grown food can reduce
energy demands through decreased transportation
distances and minimal packaging • Local farmers
carry on our region's food traditions, including raising
heirloom varieties of produce and livestock not
commonly found in the commercial marketplace.

ecolocalliving.com 15
 FARM to FORK GUIDE
The Berry Patch
Dale Ila Riggs & Don Miles
15589 NY Route 22
Stephentown, NY 12168
(518) 733-6772
FARMS rberriesrgreat@fairpoint.net
www.theberrypatch.net
The Berry Patch has offered exclusively local products since its
ALBANY COUNTY beginning in 1997. The Berry Patch has the widest variety of
Frantzen's Scenic Acres locally produced berries, vegetables, fruit, fresh flowers, home-
Dale and Cheryl Frantzen made baked goods and other local foods in the Capital District,
248 Line Road Western Massachusetts, or Southern Vermont. Call or visit our
Berne, NY 12023 web site for hours as they change with availability of product
(518) 872-1199 through the season.
frantzensscenicacres@msn.com
www.frantzensscenicacres.com Breese Hollow Dairy
Our focus is on sustainable, slow-growing Heritage breeds of Chuck and Diane Phippen
animals for their enhanced flavors and natural abilities to grow 454 Breese Hollow Road
on grasses. We offer free-range eggs, chicken, duck, goose, Hoosick Falls, NY 12090
turkey, and seasonal vegetables. Limited supplies of Scottish (518) 686-4044
Highland beef is available. All products are free of chemicals, Breese Hollow dairy is a family run organic, grass-based dairy
pesticides, hormones, and antibiotics. Order early for with a Ney York State permit to bottle and sell farm fresh raw
Thanksgiving turkeys - call for prices. milk. Our hens use a mobile coop to stay on the pasture. We
sell pastured poultry and grass fed beef. Products are available in
Morning Fog Farm our self-serve store at the farm. We are located south off State
Mark Hoffmann Route 7 on County Route 100 - Breese Hollow Road. Come
1207 Switzkill Road share our passion for holistic farming! We are NOFA-NY
Berne, NY 12023 Certified Organic for our dairy, pastures and hay.
518-872-1772
www.morningfogfarm.com Denison Farm
Welcome to Morning Fog Farm, a small scale family farm 333 Buttermilk Falls Road
devoted to our land, animals and customers. We offer the most Schaghticoke, NY 12154
nutritious and pleasurable eating experience available. Starting 518-664-2510
with fresh veggies and culinary herbs that will add taste and www.denisonfarm.com
health to any meal prepared. For the main course, beef pork and den_farm@yahoo.com
chicken are simply the best you will ever taste. We area family farmers who grow 14 acres of vegetables for a 400
member CSA, and the Saratoga and Troy Farmers Markets.
Denison Farm is fully committed to organic agriculture. We
RENSSELAER COUNTY follow the national organic standards, certified by a local agency,
Certified Naturally Grown. Our farm is 164 acres of rich
Alpacas of Maggie's Brook Farm bottomland, woods, pasture, marsh, streams, and the home of
Brenda & Michael Truss the first CSA in New York State with a 20 year history of organic
366 Hoags Corners Road management and CSA marketing.
Averill Park, NY 12018
Phone: (518) 766-3913 Tilldale Farm
Info@AlpacasofMaggiesBrookFarm.com 22 Tilley Lane
www.maggiesbrookfarm.com Hoosick, NY 12089
We are a 28 acre family owned and operated Huacaya Alpaca 518-677-7779
farm located just 15 minutes east of Albany, NY. Celebrating 10 tilldalefarm@gmail.com
years of successful breeding and building our herd to the finest The Tilldale Family Farm was established in 1938 along the
Champion Bloodstock. Our Mission is to breed Happy, Healthy picturesque Hoosick River. It has recently transitioned from
and Reproductively Sound alpacas with dense, full coverage, organic dairy to raising grassfed, heritage breed and pasture
uniform crimp, soft handling fleece with luster. Now accepting raised pork. Our primary goal is to nourish our neighbors with
credit cards for livestock purchases. wholesome food. We NOFA Certified Organic, which assures
you of quality and purity. Try our “Tilldale Certified Organic
Meat CSA.” A share consists of 30 pounds of meat (either
grassfed beef or pork). Call for details. Our meats can also be
found at the Honest Weight Food Co-op in Albany.

16 ecolocalliving.com
 FARM to FORK GUIDE
SARATOGA COUNTY Cornell Cooperative Extension
50 West High Street
Anderson Acres Ballston Spa, NY 12020
Judy and Jay Anderson
518-885-8995
52 Western Avenue
www.ccesaratoga.org
West Charlton, NY 12020
(518) 882 6050 or 339-5145
www.saratogafarms.com FARMS
Cornell Cooperative Extension (CCE)
jay@andersonacresny.com
Saratoga County connects the research-based knowledge of
Anderson Acres is located just off State Route 147 in the Town
Cornell University to individuals, communities, and families.
of Charlton. Our registered angus beef is naturally raised,
CCE provides residents with a local source for reliable
producing wholesome and delicious meals for your family. We
information on agriculture, nutrition, youth development,
offer wholesale and retail sales of hay & silage to the local farm
health and safety. Contact CCE for more information on local
community. Look for our farm stand on Route 67 just east of
farms and educational programs on nutrition.
the Scotch Church where we sell our sweet corn, tomatoes and
fresh produce. Our flower baskets and bedding plants are proven
winners!
Morning View Farms
966 Goode Road
Ballston Spa, NY 12020
Bob's Trees (518) 885-6693
1227 West Galway Road (Co. Hwy. 45)
morningviewfarms@hotmail.com
West Galway, NY
Morning View Farms is a small family farm in Ballston Spa. The
518-882-9455
farm grows a variety of seasonal vegetables including heirloom
A family owned and operated Christmas tree and nursery farm
tomatoes and other open pollinating favorites. Using only
since 1942. We grow our own shade trees & evergreens and carry
sustainable growing practices, the farm has taken the NOFA-NY
a full line of landscaping plants and supplies. Bob's Trees offers
Farmers Pledge. Produce is sold at the Ballston Spa Farmers
cut-your-own and precut trees, made on the premises, wreaths,
Market on Thursdays 3-6 and Saturdays 9-12, mid June through
garland & kissing balls.
September. The farm is not able to receive visitors.
Clark Dahlia Gardens and Greenhouses
Ken and Anna Mae Clark
139 Hop City Road
Native Farm Flowers
Barbara Jefts
Ballston Spa, NY 12020
Wing Road
(518) 885-7356
Greenfield, NY
jammaker@nycap.rr.com
518-369-8713
Our Farm is located on Hop City Road, 3 mile south of State
www.nativefarmflowers.com
Route 67 west out of Ballston Spa. Herbs, bedding and vegetable
Truly loved, locally grown flowers. Native Farm Flowers offers
plants, hanging baskets, some flowers are in greenhouses. We
naturally raised flowers that are grown and harvested with care,
have a tomato house filled with tomatoes. Our orchard has
made into various creations from hand held bouquets to high
apples, pears, apricots, and sour cherries. Rhubarb, red and black
style arrangements and then proudly offered for sale at the
raspberries, juneberries, red and white, and black currants,
Saratoga and Troy Farmers Markets, special events, wholesale and
Tayberries and jost berries are also grown. All these fruits are
at the farm by appointment or chance.
made into wonderful homemade jams, available for sale at the
Saratoga Farmers Market.

ecolocalliving.com 17
 FARM to FORK GUIDE
Saratoga Apple gifts and books stock the shelves of the country store.
1174 Route-29 Comprehensive, educational tours are available year round. The
Schuylerville, NY 12871 farm also produces lumber, firewood, barns/sheds, horse jumps,
(518) 695-3131 biodiesel, crops and vegetables. Open year round, call ahead for
Saratoga Apple is a family hours and directions or visit the wesite.
FARMS owned and operated
orchard and farm stand Nagimor Farm & Kennel
open 7 days a week, 12 months a year. The Darrows Gil & Nancy Chichester
have been growing apples for 5 generations. We sell a 165 HIte Road
wide variety of apples, cider, fresh baked goods, and Warnerville, NY 12187
produce. We also stock an assortment of local, 518-254-0021
natural, and healthy food and gifts. Apple cider donuts are made nagimorfarm@gmail.com
daily all year round. Pick Your Own apples in September and www.nagimor.com
October. Come apple-picking on a weekday for a discount, or Our passion is raising beef, lamb, pork and chicken as naturally
visit during weekends for the festive atmosphere, wagon rides, as possible. All beef & lamb are raised strictly on grass. Pigs and
and special events. A limited quantity of biologique apples are chickens require supplementation and we use feeds containing
available upon request.You can find us at many regional farmer’s no antibiotics, hormones or animal by-products. We value the
markets. long term relationships we develop with our customers. We
deliver in the Capitol Region throughout the year. Border Collie
SCHENECTADY COUNTY puppies available this summer.
Roots and Wisdom Sap Bush Hollow Farm
107 Nott Terrace, Suite 107 1314 West Fulton Road
Schenectady, NY 12308 Warnerville, NY 12187
(518) 372-1622 x286 (518) 234 2105
Root and Wisdom, a youth agriculture and community service sapbush@midtel.net
program, brings together Schenectady County youth to grow www.sapbush.com
organic vegetables for donation to local pantries and for sale at Grassfed, pastured beef, lamb, pork, gourmet sausages, poultry,
local markets and restaurants. This year the youth will be selling eggs, Thanksgiving turkeys, honey, and crafts. Wholesale and retail.
our Schenectady grown produce onsite at our farmstand at our In Schoharie County, 15 minutes from Cobleskill, 45 minutes from
Fehr Avenue garden located across from Park View Cemetery in Albany. See website for our next announced sale day, or call for an
Schenectady, just off State Street. Please stop by our farmstand appointment. We also sell at the Pakatakan/Round Barn Farmers'
Tuesdays from 3-7pm or call 372-1622 x286 for information. Market in Holcottsville on Saturdays, 9-2.
SCHOHARIE COUNTY WASHINGTON COUNTY
Maple Hill Farm Enterprises, LLC Amici Vineyard Winery
107 Center Crapser Road Joe Messina
Cobleskill, NY 12043 637 Colonel Burch Road
(518) 234-4858 Valley Falls, NY 12185
mhfarmvcrb@wildblue.net (518) 469-0680
www.maplehillfarms.biz joe@amicivineyard.com
Maple Hill Farm is a fifth generation diversified farm. Pure www.amicivineyard.com
maple syrup, maple products, local and organic foods, unique The Amici old world standard of natural, minimally processed

18 ecolocalliving.com
 Farm to Fork Listings Farms

FARM to FORK GUIDE

winemaking honors the perfect grape. When the grape is Battenkill Valley Creamery
respected and traditional winemaking methods are followed, the Seth McEachron
result is gracious collaboration with Mother Nature and a 691 County Route 3
beautiful wine. Amici Vineyard Winery is committed to Salem, NY 12865
sustainable agricultural practices and operates in a n (518) 859-2923
environmentally conscious manner to its fullest capability. seth@battenkillcreamery.com FARMS
Research is continual to minimize the Amici carbon footprint www.battenkillcreamery.com
and leaves Mother Earth healthy for future generations. Amici In 2008 Battenkill Valley Creamery began processing and
Wines DO NOT contain enhancers for flavor, color, or bottling milk on their fifth generation, family farm, located in
potassium sorbate. Salem, NY. Over the past year they started producing their truly
homemade ice cream and as of this May, they are offering Home
Argyle Cheese Farmer Delivery in Saratoga Springs. Battenkill Valley Creamery is the
Marge and Dave Randles only local farm producing and bottling their milk in
990 Coach Road Washington, Warren, and Saratoga County. Come taste the
Argyle, NY 12809 difference!
(518) 638-8966
cheeseplanning@yahoo.com Brookefield Farms
www.cheesefarmer.com Barry and Ami Goldstein
Argyle Cheese Farmer is located on Randles Fairview Farm, a 65 Gibbs Road
family farm since 1860. The cheese, yogurt and frozen desert Granville, NY 12832
processing facility is located less then 200 feet from the barn Brookefield Farms was established in 1997 as a registered Black
that houses' the cows that produce the raw resource, milk, Dave Angus herd; but our family history in agriculture runs back over
and Marge Randles started producting and selling yogurt and 2 centuries. Originally based in Western Pennsylvania, our
cheese in 2007. The fresh, high quality milk source allows family’s commitment to the earth and our animals runs deep.
Argyle Cheese Farmer to consistently products that make you We raise grass-fed, corn-finished, natural beef; that has never
smile in good health. been confined to a feed lot. We welcome phone calls and
visitors.

ecolocalliving.com 19
 FARM to FORK GUIDE
Brookside Farm Egg Mountain Farm
Dick & Peggy Ayers Cindy Miller
125 County Rte. 45 535 Beattie Hollow Road
Argyle, NY 12809 Salem, NY 12865
(518)638-8972 (518) 854-3003
FARMS brooksidefarm@dishmail.net eggmountainfarm@yahoo.com
www.brooksidefarm.biz www.eggmountainfarm.com
Brookside Farm is located in Argyle, NY near the beautiful Our small Goat Dairy Farm in Salem is where we make all
Adirondacks and a stones throw away from Vermont. We enjoy natural soaps and skin care products. My goat milk soap and
working with animals, raising veal, beef, chicken and turkey. lotion are made from my goats milk! I make my soaps and
Brookside Farm strives to raise a high quality product using lotions the old fashioned all natural ingredients along with the
good animal husbandry practices. All of our products at fresh goats milk. You can order my soaps and lotions on my
Brookside Farm are free from antibiotics, hormones and animal website, or by telephone. We guarantee satisfaction!
bi-products.
Elihu Farm
Common Sense Farm Mary and Bob Pratt
41 North Union Street 654 Beadle Hill Road
Cambridge, NY 12865 Valley Falls, NY 12185
(518) 677-0224 518-753-7838
www.commonsensefarm.com elihufarm@localnet.com
We are the creators of the Common Sense Farm Body Care line. Elihu Farm, on 150 scenic acres in Easton, has produced
Many of the herbs used in our line of products are grown here on products on pasture since 1986. Lamb was and still is the
the farm. Products include: Lotions, Castile Soaps, Massage Oils, mainstay of our farm. We have since added hens for eggs, then
Ointments and Daily Necessities - fragranced only with natural geese for holiday festivities. Our products are available at the
essential Oils. Available at the Common Ground Café in Saratoga Farmers' Market and on the farm by appointment.
Cambridge or online at www.commonsensefarm.com We've permanently protected most of our farm for agriculture.

20 ecolocalliving.com
 FARM to FORK GUIDE
Gardenworks Farm LLC the Vermont border. As a four season
1055 Route 30 farm, we grow and sell crops year
Salem, NY 12865 round, through farmer’s markets, and
(518) 854-3250 our Community Supported
www.Gardenworksfarm.com Agriculture program (CSA). We are
Gardenworks is a family farm nestled in the Black Creek Valley strong supporters of Organic FARMS
where fertile farm fields meet the foothills of theTaconics. This Agriculture and have been Certified
specialty farm grows annuals & perennials & herbs as well as U- Naturally Grown since 2005. We look
Pick blueberries & raspberries, flowers, fresh and dried, and a forward to serving you.
wide variety of gourds, pumpkins and winter squashes. For the
Christmas season, Gardenworks sells Fraser Firs and Balsams Lewis Waite Farm
along with their farm crafted wreaths & kissing balls. The 135 Lewis Lane
renovated dairy barn is a bustling marketplace of local foods Greenwich, NY 12834
(cheeses, meats, organic vegetables, honey & maple products), (518) 692-3120
handcrafts, floral designs and local art. Gardenworks is open nancy@lewiswaitefarm.com
everyday from April through December. www.lewiswaitefarm.com
Our hilltop 450 acre farm is certified organic by NOFA-NY.
Gillis Acres Farm The grasses, herbs, forage, and trees that grow here are the feed
139 Petteys Road for our 100 or so cattle and 30 or so pigs. We raise our own food
Greenwich, New York 12834 in our large garden. We love our rural way of life and enjoy the
(518) 692-7673 great scenery as much as our animals do. Come see us at the
gillisacres@hvwisp.net Saratoga Farmers Market!
We are a small family run dairy goat farm, since 1994 we have
been raising, breeding, and milking alpine dairy goats that enable Long Days Farm
us to produce a full line of dairy products. We use sustainable Debby Jaffe & Edwin Schiele
and natural farming practices; we do not use any hormones, 42 Durfee Road
antibiotics or pesticides. As of December 2009 approx. 60-70% Buskirk, NY 12028
of our electricity is powered by our solar panels. (518) 677-8128
longdaysfarm@hvwisp.net
Homestead Artisans Enterprises www.longdaysfarm.com
Liza & Dave Porter Our small farm and stand are located in South Cambridge, NY.
Ft. Edward, NY 12828 We grow a wide variety of vegetables and berries, including many
638-8530 unusual varieties, using natural and sustainable practices. Our
homesteadartisans@gmail.com Heritage laying hens wander freely throughout our property and
Who We Are: A 42-acre farm on a hillside in Argyle, NY, with a produce fantastic eggs. In the fall, we sell pasture-raised broilers
great view. A modern experiment in small-scale, sustainable, and roasters. Look for our painted signs on County Rt. 74 in
integrated agriculture. The farm centers around our beautiful southern Washington County.
herd of Alpine goats that give milk for fine seasonal farmstead
cheeses. Our pigs drink the whey which is a byproduct of cheese
making. Rotating flocks of broiler chickens help improve the
outer pastures for the goats. A colorful flock of 35 free-range
laying hens maintains the barn and close-in pasture, as well as the
lawns. We purchase the high-quality cows' milk from our friends
Doug and Janelle Moores, who have a fine 'cheese herd' of Jersey,
Brown Swiss and Ayrshire cows. From their milk we produce our
famed array of artisanal cows' milk cheeses, and make more whey
for the pigs. It all goes around in cycles - everybody helps and
together we make the farm go. Come see us at the Saratoga
Farmers Market!

Kilpatrick Family Farm

Philip & Michael Kilpatrick
9778 State Route 22 Marge Randles, Cheesemaker • David Randles, Farmer
Middle Granville, NY 12849 990 Coach Road Argyle NY 12809
(518) 642-4713 Phone 518.638.8966 Cell 518.222.0667
info@kilpatrickfamilyfarm.com Email cheeseplanning@yahoo.com
www.kilpatrickfamilyfarm.com www.cheesefarmer.com
We are a family-run vegetable farm located in upstate NY near

ecolocalliving.com 21
 FARM to FORK GUIDE
Manx Station Farm Padgett Farm
987 County Route 60 Lisa and Anthony Padgett
Greenwich, NY 12834 Salem, NY 12865
(518) 692-9836 (518) 854-9035
growsw@hughes.net info@padgettfaram.com
FARMS www.manxstation.com www.padgettfarm.com
Manx Station Farm is committed to Padgett Farm is a family owned and run beef business, where we
raising animals in a natural environment, producing healthy focus on flavor and quality. We raise mostly Angus stock with some
food, and conserving Heritage breeds including our Belted Hereford or Shorthorn crossing. Our cattle are raised on grass, pure
Galloway cattle and Manx cats. Our livestock enjoy fresh air and spring water and a bit of daily grain for flavor and just the right
the hilly pastures from birth. Our chevon and grassfed beef is amount of marbling. Our cattle are raised naturally, which means
produced on land free of pesticides and herbicides, and without no antibiotics, no steroids and no growth hormones. Visit us at
steroids or hormones. Galloways frequently rank first in taste www.padgettfarm.com, or contact us at info@padgettfarm.com
tests. We love to share that message
Underwood's Shushan Valley Hydro Farm
New Minglewood Farm 588 Juniper Swamp Road
Chris Lincoln & Tammara Van Ryn Shushan, NY 12873
99 County Route 52 (518) 854-9564
Greenwich, NY 12834 peunderwood@wildblue.net
(518) 692-8579 www.shushanvalleyhydrofarm.com
vanlinc@juno.com Providing herbicide and insecticide free tomatoes and herbs on a year
www.newminglewoodfarm.com round basis. A well, fed from the pristine hillside of this old dairy farm
New Minglewood Farm grows a wide variety of vegetables, that encompassed over 200 acres of pasture and woodland, provides
specializing in salad and cooking greens, heirloom tomatoes, plenty of the purest water for the operation. Nutrients are mixed into
sprouts, and shoots, fingerling potatoes, and shitake mushrooms. this water to produce lush tomato plants for about ten months per
All of our products are Certified Organic and available from May year. The plants are an indeterminate variety, i.e. the vines continue to
to October at the Saratoga Farmers Market. We pride ourselves grow as long as the fruit is picked slightly before it ripens fully. Find
on producing the highest quality 'hand-crafted' food possible! our tomatoes and basil in almost all the Hannaford supermarkets in
Farm does not receive visitors. the Albany region, or at the Schenectady Greenmarket, Troy
Waterfront Farmers Market, and the Saratoga Farmers Market.
Mack Brook Farm
Karen Christensen
312 McEachron Hill Road
Argyle NY
We are a small, family-owned farm in the eastern foothills of
the Adirondacks in New York State. Our goal is to provide our
customers with 100% grassfed and grass-finished, pasture-
based Angus beef that is a tastier and healthier alternative to
commercially raised beef, while practicing farming techniques
that benefit the environment. Our cattle DO NOT get
antibiotics, growth hormones, or genetically modified feed.
Our cattle DO GET grass and hay from our fields, acres of
pasture to wander, and lots of TLC. We are not certified
organic but operate using what we consider “best practices” for
the animals and the environment. We are
proud to say we received the Animal Welfare
Approval seal, certifying humane treatment
of our animals from birth through
processing. In order to qualify for this
award, both our farm and our processor
were audited by Animal Welfare Approved,
which is an independent certifying
organization. We sell sides of beef and
individual cuts of meat from the farm and
welcome visitors. Please note, we are a small
producer so not all cuts are available at all
times.

22 ecolocalliving.com
 FARM to FORK GUIDE
Green Pea Market and Café Pioneer Market, Troy's Community
Local, Natural, Organic™ Food Cooperative, is currently under
70 Main Street construction and looking for new
Greenwich, NY 12834 members! We are a community-owned,
518-692-2103 downtown supermarket offering
margaret@greenpeamarket.com
www.greenpeamarket.com
wholesome food at affordable prices. Our
mission is to support local agriculture,
STORES
The Green Pea Market and Café (formerly the Greenwich Local stimulate community revitalization, and be a collaborative
Market) is the realization of Margaret P. Jones’ dream. She wanted community partner. If you would like to become a member please
a store where people came to connect with each other and the visit troyfoodcoop.com.
community as well as to buy the essentials they needed. Margaret is
committed to knowing the names of her customers as well as being Wild Thyme Whole Food & Tea Co.
able to provide them with the products they want. She willingly 108 Milton Avenue
special orders those items she does not regularly stock. In addition, Ballston Spa, NY
she has a special relationship to the children who are frequent (518) 885-7275
shoppers and tries to make their trip to the store a fun one. willdthymewholefoodandtea@yahoo.com
Wild Thyme is a family run natural food store with a focus on Local,
Honest Weight Food Co-op Organic, and Allergy Free products. Owner Jill Lyons and her
484 Central Avenue husband strive to make your experience a pleasant informative one.
Albany, NY 12206 With a huge selection of Organic, Biodynamic and Fair Trade teas,
(518) 482-2667 locally made All Natural soaps and candles, and fresh baked Gluten
Honest Weight Food Co-op is a member-owned and -operated Free goods, our customers are sure to leave satisfied! Wild Thyme
natural foods cooperative committed to providing the maintains a Co-op feel as special orders are welcome and bulk
community with affordable, high quality natural foods and discounts are always available! For questions, requests, or information
products for healthy and ecologically sustainable living. please contact us.
Specializing in local & organic produce, bulk foods, natural
groceries, gourmet cheese & specialty items, local meat, natural Worldling’s Pleasure
health and body care and so much more! Open Mon-Sat: 7am - 1533 8th Avenue
8pm, Sun: 9am - 7pm Watervliet, NY 12189
(518) 879-2306
Lakeside Farms Country Store, Restaurant and heidi@worldlingspleasure.com
Garden Center www.worldlingspleasure.com
336 Schauber Road The fresh produce, apples, herbs, maple syrup and honey in our
Ballston Lake, NY 12019 gourmet spreads and baked goods are from local farmers. Our main
(518) 399-8359 cheese source is Herkimer. We use local brews (Olde Saratoga and
www.lakesidefarmscidermill.com Brown’s), wines, (Chatham) and other products and packaging from
We welcome you to slow down and relax. Stop by and browse within a 100 mile radius whenever possible. We are a “Pride of NY”
through our country store full of specialty items, unique crafts company. OUR GARLIC IS NOT FROM CHINA!
and gifts. Lakeside features an on premise bakery, deli, fresh
produce, cheddar cheeses, maple syrups, honey, molasses, and
the original apple cider donut. Breakfast and Lunch served daily.

The Saratoga Winery

462 Route 29 West
Saratoga Springs, NY 12866
(518) 584-WINE (9463)
www.thesaratogawinery.com
The Saratoga Winery is located three miles West of Broadway on
Route 29 in Saratoga Springs. We offer 14 varieties including 8
exceptional traditional styles and 6 all natural Melomel wines.
Tastings are available during all business hours. Sit back and relax at
our comfortable Adirondack style tasting bar as you experience
great wine.

Troy Community Food Cooperative, Inc.

77-81 Congress Street
Troy, NY 12180
(518) 424-1131
1info@troyfoodcoop.com
ecolocalliving.com 23
 FARM to FORK GUIDE
Ballston Spa Farmers Market Troy Waterfront Farmers Market
Wiswall Park, Front Street Just off River Street, Downtown Troy, Saturdays 9-1. We’re more
Ballston Spa, NY 12020 than a farmers’ market—for over 10 years, we've provided a
(518) 885-2772 community gathering place with music, great food and family
info@ballston.org activities! Each Saturday, thousands of savvy shoppers from across
MARKETS June – September Thursdays 3-6, the Capital Region come to shop, dine, relax and visit with family
Saturdays 9-noon. Located in the and friends. Visit www.troymarket.org for more information!
charming Village of Ballston Spa, The Ballston Spa Farmers From our farms to your family! Won’t you join us?
Market offers customers a great selection of local products
including seasonal fruits and vegetables, meat, poultry, eggs,
cheese, yogurt, honey, maple syrup, and a large variety of locally
made gourmet foods. The market also has several bakers,
greenhouse growers, quality handcrafted items and a knife
sharpening service. Come see our variety and small town charm!

Saratoga Farmers Market

High Rock Avenue (under the pavilions)
Saratoga Springs, NY 12866
Saturday 9am ~ 1pm & Wednesday 3pm ~ 6pm
Rte 146, 1 mile W. of N’Way Exit 9, St. George’s Church
Clifton Park, NY Thursdays 2pm ~ 5pm July through October
www.saratogafarmersmarket.org
Everything sold at the Saratoga Farmers’ Market must be
grown or produced by the vendor. This has been our policy
since our first market 32 years ago! You’ll find an abundance of
fruits, vegetables, meats, eggs, poultry, milk, cheese, baked
goods, soaps, jams, yogurt, bedding plants, cut flowers, potted
plants, decorative planters, herbs, peanut butter, apples, honey,
and so much more! Don’t miss the live music, special events
and food tastings! Come for the food, stay for the fun! Check
us out at www.saratogafarmersmarket.org

Schenectady Farmers Market

May through October the Schenectady Farmers Market is
each Thursday 9am-1:30pm in historic downtown Schenectady
at City Hall in the heart of the downtown arts, shopping, and
dining district. Each Tuesday the market is located at the Ellis
Hospital-McClellan Campus parking lot on the corner of
McClellan Street and Bradley Boulevard from 9am-1pm.
Credit/Debit Cards and Food Stamp (SNAP) benefits accepted.

Schenectady Greenmarket
Schenectady Greenmarket is a year-round market held Sundays
10-2. November-April inside Proctors, May-October around City
Hall. Enjoy live music, prepared food and the region's freshest
greens, herbs, vegetables, fruit, cider, eggs, milk, cheese, baked
good, muesli, peanut butter, honey, jelly, jam, tea, beef, chicken,
pork, wine, pesto, artisanal wares, plants, flowers, pottery,
demonstrations, children’s activities and community groups!

Troy Neighborhood Farmers Markets

Good Food, Good People in two locations - Downtown Farmers
Market Tuesdays, 10:30am - 1:30pm, June 1st - Sept. 28th 6th Ave.
between Fulton and Broadway. Little Italy Farmers Market
Wednesdays, 3-6pm, June 2nd - October 13th, Hill Street
between Washington and Liberty FMNP, WIC, credit/debit cards
accepted rain or shine. www.troyneighborhoodmkt.com.

24 ecolocalliving.com
FARM to FORK GUIDE

MARKETS

ecolocalliving.com 25
 FARM to FORK GUIDE
Beekman Street Bistro
62 Beekman Street
Saratoga Springs, NY 12866
(518) 581-1816
www.thebeekmanstreetbistro.com
DINING We are committed to using local and
sustainable products in the dishes we
create. Saratoga Springs being the heart of Upstate NY’s farming
country makes this relationship a great fit. The farming
communities offer and abundance of the freshest seasonal
produce and meats which make it possible to practice the
philosophy of “Farm to Table.” The evolving menu ensures that
every dining experience is as fresh and innovative as the first!
Farmhouse on Top of the World
Kimberly Feeny
441 Lockhart Mountain Road
Lake George, NY 12845
(518) 668-3000
kim@topoftheworldgolfresort.com
www.topoftheworldgolfresort.com
The Farmhouse on Top of the World is a chef-owned and
operated restaurant which showcases produce from our farms
and meats, dairy and cheeses from area farms. Our menu
changes to reflect the best local and seasonal products and
sustainable seafood. Delicious wine, beer and cocktail lists.
Open Tuesday – Sunday on the east side of Lake George. Come
see our beautiful views, and share our passion for local food!
Member of the Slow Food Co-operative.
Fifty South Restaurant & Bar
2128 Doubleday Avenue (Route 50)
Ballston Spa, NY 12020]
(518) 884-2926
www.fiftysouth.com
Located just 3 miles south of SPAC, open for breakfast lunch
and dinner 7 days a week. We are dedicated to using local,
organic, and sustainably farmed products. We have a boutique
wine list and love to accommodate peoples dietary concerns.
We are vegan and vegetarian, Gluten free. Reservations
acceptable. Join our family. Kisses kk
Lakeside Farms Country Store,
Restaurant and Garden Center
336 Schauber Road
Ballston Lake, NY 12019
(518) 399-8359
www.lakesidefarmscidermill.com
Enjoy a meal in our country dining area
where we offer made-to-order fresh cooked
breakfasts and specialty lunches every day.
We feature grilled and deli sandwiches on
home-baked breads, homemade soups,
delicious deli salads and fresh vegetables.
End your meal with a decadent dessert from
our bakery shop.
26 ecolocalliving.com
Max London's Restaurant & Bar
466 Broadway
Saratoga Springs, NY 12866
(518) 587-3535
eatmax@gmail.com
www.maxlondons.com
Max London’s is a restaurant and bar committed to a high
standard of food and drink, where using what is local and
seasonal affects all of our menu choices. We strive to create an
atmosphere that is sophisticated yet comfortable, where one
can enjoy a glass of organic wine, a pint of craft beer brewed
twenty miles away or simply a wood-fired pizza. Stop in when
you’re in Saratoga Springs for Sunday brunch, lunch, dinner, or
late night.
New World Bistro and Bar
300 Delaware Avenue
Albany, NY 12208
(518) 694-0520
www.newworldbistrobar.com
Global Flavor - Local Pride.
New World Bistro Bar features Chef Ric Orlando’s “global soul
food,” emphasizing local and sustainable meats, produce and
seafood. The healthy, lustily seasoned and assertive dishes of the
American Melting Pot. Creative vegan, vegetarian and gluten-
free dishes. Many of our ingredients are regional, organic and
sustainable and that list keeps growing! We use fresh local
tomatoes in summer, dried in winter, fresh corn in summer,
polenta in winter... Simple stuff, right? We can all live better if
we begin to expect restaurants to make great meals without
encouraging chemists to invent indestructible foods. Dinner 7
days a week at 5 pm, Sunday Brunch 11am – 3pm. Catering
available.
One Caroline Street Bistro
1 Caroline Street
Saratoga Springs, NY 12866
(518) 587-2026
www.onecaroline.com
A busy little bistro located off Broadway in downtown Saratoga
Springs, featuring what we like to call global comfort food from
local sources. Our cozy atmosphere, live music and utilization of
FARM to FORK GUIDE
the freshest ingredients create an whole wheat
experience that will tantalize all of your pizza and pasta
senses. We also feature many vegetarian and gluten-free
choices. Live music nightly during the beer available.
summer months and certain week days and We grow many
weekends during the fall and winter. We
take pride in our relationship with our
of our vegetables
on site in our
DINING
local farmers and want to share our and gardens. Check
their hard work and enthusiasm by out our award winning wine list, you will be
providing a flavor packed meal made from amazed! We also have covered patio seating
fresh and sustainable ingredients leaving to enjoy al fresco dining and a bocce court
you and the environment happy and to pass the time. We also have live
healthy. We feature high quality organic entertainment to keep you amused.
and heirloom vegetables from local farms.
We use free-range, hormone and chemical
free lamb, beef, chicken, veal and other
quality meats. All of our fish and seafood
is purchased thoughtfully and with great
concern for the environment.

Spoonful Kitchen and

Catering, LLC
Sue Quillio & Tim Holmes
11800 State Route 40
Easton, NY
(518) 692-9037
susan@spoonfulcatering.com
Facebook ~ Spoonful Kitchen and Catering
We prepare handcrafted, authentic food
sourced from local farms, regional
producers and purveyors of quality foods.
This sustainable practice is the foundation
of our business and supplies us with some
of the best foods we've tasted, supports our
local economy and connects us to the land.
Catering your next barbeque birthday
bash, coming out celebration, coffee
klatch, family fete, movable feast, holiday
get together, ladies lunch, summer shindig,
solstice soiree weddings and commitment
ceremonies!

Village Pizzeria & Ristorante

2727 Route 29
East Galway, NY
(518) 882-9431
www.villagepizzeria.com
Enjoy an Italian family atmosphere and
REAL homemade Italian dishes, generous
portions at moderate prices, served with
our famous Old-Fashioned bread. Choose
from our entrees of pasta, seafood, veal,
chicken and beef or choose from our
creative daily specials. Enjoy our selection
of pizza, Specialty pizza, gourmet Pizza,
Stromboli, and Calzones. Your health is
our concern - we now have gluten-free &

ecolocalliving.com 27
28 ecolocalliving.com
 Celebrating the Season with Berries
By Annette Nielsen temperature) picking and don't forget to blue, but can ripen left at room temperature and
apply sunscreen, even for the cloudy days; will keep in the refrigerator for almost a week;
Although you'll see an abundance of CALL AHEAD FOR PICKING SCHEDULES. WAIT TO WASH the fruit until you're ready to
produce early on in the season at regional Weather plays a major role in the availability use it -- water on picked berries promotes
farmers' markets and farm stands, nothing is of crops -- typically mid- to late-June starts mold growth;
a more welcome signal of the warmer the strawberry season, while blueberries are IF YOU'RE FREEZING THE FRUIT, try to freeze
season than fresh-picked berries. The burst available during July, and raspberries as close to your harvest time as possible.
of sweetness never seems to last long (depending on the variety) are available Use either freezer-quality plastic containers
enough, but with a little forethought, you starting mid-July for the summer variety and or if you're using non-rigid containers
can preserve your harvest for use fall-bearing raspberries like Heritage and (bags), make certain they are also the
throughout the year. Autumn Bliss allow for picking until mid- thicker, freezer-quality variety to protect the
Strawberries are the first out of the gate October (or when the temperature dips to 28 fruit from freezer burn. Berries are delicate
(mid- to late-June) and are packed with degrees F.) and if you're freezing in bags, the bags
Vitamin C, and they also provide a punch of BUCKETS. Most farms supply buckets that shouldn't be stacked until they are frozen;
iron and potassium. Think beyond the you can use to pick the fruit, but you can REMEMBER that our farmers and producers
traditional strawberry shortcake, with chilled usually save money by bringing your own grow the fruit, mow, prune, weed, and
strawberry soup, strawberry coulis (a thick container in which to transport your berries fertilize the plants from which you pick -- all
puree) or a bright salsa to accompany a tuna home; taking time and money. Their return on this
steak or chicken breast. Desserts like BUGS. You'll be picking your berries out in investment is the income from the fruit. Be
macerated strawberries (strawberries nature's kingdom - the home of bees, ants, aware that eating more than a small handful
soaked or marinated in a liqueur) or birds, and butterflies. If you have an allergic of berries while picking is, inappropriate --
strawberries with zabaglione (a frothy reaction to bees or bug bites, bring along the and may also mean that a farmer can't stay
custard made from marsala and egg yolks appropriate medications; in business over the long haul if they aren't
and served over cake or fruit) are all fairly compensated for the fruit they
favorites that augment your menus through PICK ONLY THE RIPENED FRUIT. Blueberries tend
to drop into your hand when ripe, and produce. Berry picking etiquette also
the early summer. includes paying for all that you pick --
raspberries pull easily from the cluster.
Blueberries and early raspberries are next up Blueberries, for example, are ripe when they including the unripe ones you might have
(mid- to late-July) and provide ample have turned a purple-blue color, not reddish inadvertently picked.
opportunity for creative cooking. Cobblers,
tarts, pies, soups, and smoothies - colorful
and nutritious additions to warm-weather
cuisine.
As the summer winds down, the late harvest
raspberries are in abundance as the last kiss
of summer. The majority of the raspberries
we find are red, with varieties of black and
golden also available. Since these berries
are quite delicate, they don't ship well
(another reason why procuring at the
farmers' market, a farm stand, or at a u-pick
farm is a good idea) and can't withstand the
treatment you might give a strawberry or
blueberry. Enjoyed fully on its own, just-
picked without adornment, raspberries are
also an indulgence appreciated with a bit of
whipped cream or dropped in a glass of
bubbly mineral water or champagne.
When scheduling a family outing at a u-pick
farm, know that you're getting an
experience that not only provides you with
the best tasting fruit, but that you're
supporting your local farmers and producers
as well as your local economy.
Some tips to make your berry-picking
experience a fun one:
DRESS FOR THE WEATHER. Since you'll be
outdoors, bring along a light jacket or
sweater for early morning (cooler

ecolocalliving.com 29
 THE NUTRIENT-DENSE CAMPAIGN
the future of eating is a secret of soil
By David Yarrow
2010 marks 20 years since Congress created
USDA Certified Organic. Foisting this on a
reluctant, resistant USDA was a grassroots
Green Revolution in its time, empowered by
a wave of citizen activism unprecedented
since the Vietnam War resistance.
Appropriately, 2010 will birth a new
movement to go “beyond organic”—a new
Green Revolution—to grow and market
foods with a new standard of true quality:
nutrient content. This Biological Agriculture
is a giant step ahead to nutrient-dense
standards of farming and food quality—the
foundation for a sustainable food system.
In the 80s, when we started organic
certification—reluctantly, unhappily, we
restricted anyone from marketing organic
food with any nutritional claim. At the time,
we couldn't reliably produce, verify and
authenticate such food.
Now, 20 years later, food with higher
nutrient content can be reliably grown by
standardized practices. We can now easily
verify this nutritional quality. We can now
track foods from farm to market to assure
authenticity. We can now go “beyond
organic.”
In early February in Barre, Massachusetts,
over 100 growers attended Dr. Arden
Andersen's 3-day training on Soil Mineral
Nutrition, co-sponsored by the Real Food
30 ecolocalliving.com
Campaign, Remineralize the Earth and
NOFA-MA. At the end, growers gave Dr.
Andersen a long, enthusiastic standing
ovation. Clearly, the next revolution in
farming and food quality is underway.
(NOTE: This 3-day training is available on CD
from NOFA-MA.)
Arden Andersen grew up on a Michigan
dairy farm. He took early interest in
connections between soil fertility, crop
quality, nutrient content, and animal health.
He left the farm for college, then medical
school, but never lost his focus on
agricultural roots of health and disease.
Arden got a PhD in Biophysics, and began to
see organisms and ecosystems as energy,
not just chemistry.
AS A MEDICAL DOCTOR, ARDEN
QUESTIONED patients on diet, and
counseled them on food quality and
nutrition. Arden saw farm families with
degenerative conditions from toxic chemical
exposure. Among all clients, he saw
increasing allergies and reactive illness.
After years of medical practice, he realized
modern agriculture can’t grow food with
adequate, healthy nutrition.
Thus, Arden began a journey back into
agriculture, working with farmers to grow
crops with higher nutrient content. Along
the way, Arden studied under Carey Reams,
Dan Skow, William Albrecht, and other
pioneers in soil fertility and crop quality.
In two decades as a farm consultant on
three continents, Dr. Andersen taught
growers how to successfully increase their
soil minerals and biology, and boost crop
quality. Arden insists he simply applies to
soil the same principles of science he
learned in medicine apply to a human body.
Fertility, like our blood, begins as a complete
mineral menu—major, minor, trace
elements, and even the least of all—the
nano- and pico-elements.
Once these elements are in proper
proportion in liquid solution, then biology
gets organized for optimum function. When
the Soil Food Web is resident in stable,
functional communities, micro-organisms
manage soil for the farmer —adjust pH,
digest organic carbon, maintain calcium &
phosphorus, capture & release nitrogen,
water storage, and more. This new Green
Revolution moves agriculture from a 20th
century chemical mindset to a biology
paradigm that recognizes the soil is a
community, beginning with the least and
smallest life.
THIS NEW MOVEMENT SPROUTED last
December in St. Louis at the Acres USA
conference. After months of plans and
preparation, no press conference or flashy
publicity trumpeted this sprout. Just a new
booth in the trade show staffed by one
young man: Daniel Kittredge—an earnest
farmer from Concord, Massachusetts—
historic site in America’s Revolution. A
farmer who went to India to work with Dr.
Vandana Shiva to resist GMO seeds muscled
into markets by Monsanto. A farmer who
herded sheep on Navajo Reservation in the
Southwest. A farmer who decided to spark
a new, true green revolution.
Since Dr. Andersen’s February training,
Daniel has taught “nutrient-dense” all over
the Northeast. Many more growers signed
up to learn how to grow crops with higher
nutrient content. Daniel created The Real
Food Campaign website, and opened a
warehouse to distribute equipment and
supplies for nutrient-dense production. He is
raising money from memberships and sales
to finance the complex organization
required to deliver a certified and authentic
product to the market.
All while he bought a farm of his own,
rehabbed the old farmhouse, and managed
another farm nearby. His family moved in
this April.
The emerging biological paradigm for
farming requires a more rigorous discipline
than organic. Growing nutrient-dense food
begins by boosting and balancing the soil’s
major minerals and trace elements. This
simple, elemental soil science starts with
careful soil tests and direct mineral
applications, supplemented by soil drenches
and foliar sprays of trace elements and
inoculants.
Once minerals are restored and in balance,
microbials are introduced by various
strategies and substances. This begins the
shift from chemical to biological agriculture.
The goal of a nutrient-dense grower is to
create optimum living conditions for the
Soil Food Web. Since chemically drenched
soils are largely sterile, new growers must
import these micro-organisms, or culture
them on their farms.
Once healthy, stable communities exist in
soil, the microbes feed the plants in
exchange for some solar sweetness, and
insect and disease troubles evaporate.
To monitor plant health and nutrient
density, growers measure their crops’
“Brix”—named for a French scientist who
developed a device to assay sugar in wine
grapes. Brix measures the solids dissolved
in plant sap, which is mostly sugar—carbon
fixed into carbohydrates by photosynthesis.
This sunshine sweetness in solution is liquid
energy to power cells and organisms.
A routine practice of nutrient-dense
growers is to daily collect leaves from
plants in the field. A drop of sap is
squeezed from a leaf petiole onto a prism in
a refractometer, a simple hand-held device
to measure the angle light is bent
(refracted) passing through the plant sap.
Plants with Brix levels above a minimum
have adequate energy and nutrients, and
will thrive without pests or disease to yield
nutrient-dense crops. But if Brix is low,
plants are starving for energy, short on
nutrients stressed, not metabolizing
properly.
The goal of a nutrient-dense grower is to
grow crops with consistently high Brix level.
The foundation is soil with balanced, full
spectrum minerals, and microbials to digest
and feed the plants. With steady supply of
sugar, minerals and bionutrients, plants are
strong and vigorous, and don’t need rescue
with toxic chemicals.
Consumers can measure Brix in markets to
evaluate nutrient content, and thus
nutritional quality.
TRAINING NUTRIENT-DENSE GROWERS is
Dan’s immediate challenge. Unless farmers
decide to change their methods, and
embrace newer, higher standards, nothing
will change. Many quality-conscious, earth-
aware farmers and gardeners are signed up
for the training. Each needs perhaps two
years to apply materials, master methods,
improve soil fertility, and upgrade
production practices. Soil, too, needs two
years to become well-endowed, organized
and functional. This new green revolution
needs a few growing seasons to get started.
But the Organic Revolution wasn’t won by
farmers. Many facets of the food system
united to force federal adoption of
“unscientific” and “anti-chemical” food
quality standards. Farmers joined by
consumers, processors, retailers, gardeners,
environmentalists, artists, actors, even some
scientists. This unprecedented activist army
made “organic” the fastest growing sector
in the food economy.
In the 21st century, a similar alliance—this
time with science—must empower a new
transformation in markets.
This year Daniel will launch an online
directory of nutrient-dense growers and a
library of literature—especially scientific
research reports—on nutrient density. He is
recruiting a panel of experts to draft
Production Standards to identify and certify
nutrient-dense growers. Another lengthy
process is needed to establish credible third
party certification. These complex
processes of deliberation will evolve in the
next two years.
This new Green Revolution underway in the
Northeast is sprouting elsewhere in North
America, and also in Canada, Britain,
Australia, and New Zealand. A minimum of
education and promotion should make
Nutrient-Dense food quite visible and
popular among conscious consumers,
provoking steady, strong market demand,
and premium prices for farmers who grow
these foods.
Every day every human must eat. “You are
what you eat” applies to personal biology,
but also to our collective economy. In any
community, food is the fundamental,
universal commodity and service that
generates true wealth, and circulates to
create an economy. If this ceaseless daily
appetite of humans is harnessed to social
change, technological revolution and
ecological restoration, this transformation
to a sustainable society can happen.
Soon, consumers can choose to go "beyond
organic" for their appetite and money and
buy food with verifiable higher nutrient
content. Then we can literally "eat our way
to the future.”
ecolocalliving.com 31
 Growing Nutrient
Dense Foods
By Derek Christianson
“[the foundation of health] is diet and the nutritional integrity of
the food we eat and the nutritional integrity of the soil upon which
the food is grown. To me, this is real medicine…”
-Dr. Arden Andersen, Real Medicine Real Health

The era of “industrial agriculture” has greatly increased the total

quantity of calories produced on farms in the United States;
unfortunately this increased production has been built upon
unsustainable growing practices. A few of these practices are
1) a reliance on fossil fuels for inputs,
2) a heavy use of chemical pesticides, herbicides, and fungicides, and
3) tillage and soil management practices that result in widespread
soil erosion.
Unfortunately, this increase in quantity has been accompanied by a
simultaneous decrease in quality. We have experienced widespread
nutrient decline in our grains, fruits, and vegetables. This decline has
been well documented over the past 5 years. This decline is attributed
to a number of factors especially long-term soil degradation, and
breeding crops for size and shipping quality instead of flavor and
nutrition.
Minerals and nutrients are naturally distributed throughout the globe
by three methods: 1) volcanism 2) glacial deposits and 3) siltation
from erosion and floods. Some nutrients are held in the soil, either in
organic matter or attached to soil colloids. Overtime rock and other
parent material will degrade to increase nutrient availability in the
soil; but this build up will be offset by losses due to crop uptake and
leaching due to precipitation. Northeast soils are often acidic; a low
pH usually indicates hydrogen has replaced calcium and other
nutrients in the soil. Understanding the link between the sustainable
management of soils and the nutrient content of the foods grown in
them helps you make healthy food choices for your family. Keep in
mind the following guidelines when growing your own food.
WHAT CAN I DO?
1. Take an annual soil test to measure the amounts and balance of
nutrients in the soil. If possible, also submit a soil test to a lab that
performs weak-acid tests such as Int’l Ag. Labs to gauge available
nutrients.
2. Use fertilizers, amendments, and soil practices that build up soil
biology, balance the minerals, and create the ideal physical structure.
Examples include hi-calcium limestone and soft rock phosphate, as
well as other organic and/or rock mineral fertilizers.
3. Include a focus on available Calcium (Ca) and Phosphorous (P)
levels in the soil; Ca levels impact the availability of other soil
nutrients and Phosphorous is a catalyst necessary for photosynthesis.
4. Purchase a refractometer to measure the brix (dissolved sugar
levels in a liquid, a gauge of photosynthetic activity which is often
correlated with overall nutrient density) levels in the plant and fruit.
5. Learn More! Real Medicine, Real Health” by Dr. Arden Andersen,
Holographic Health Press (2006), “Still No Free Lunch:Nutrient Levels
in U.S. Food Supply Eroded By Pursuit of High Yields” by Brian
Halweil. Worldwatch Institute (2007) at www.organic-
center.org/science.nutri.php
Derek Christianson is the owner of Brix Bounty Farm in Dartmouth, MA. Brix
Bounty Farm aims to produce and promote the production of nutrient dense
foods, using sustainable growing methods that focus on improving soil health
for long-term agricultural viability.
32 ecolocalliving.com
ecolocalliving.com 33
 The Importance of Integrity in local foods:
An Open Letter to Farmers Markets
By Tracy Frisch
Photos by David Delozier grew on their farms. We recognized that bottom with lower process and poorer
allowing vendors to buy in any products at quality.
In the commodity world of the industrial all would lead to a slippery slope fraught
food system, standards reflect the with consumer confusion and enforcement PREPARED FOODS CAN BE LOCAL, TOO.
convenience of the distributor and difficulties. Allowing exceptions can cause
In the first year of the Troy Farmers Market,
manufacturer, not nutrition or taste. In resentment and division among vendors.
we were eager for prepared food vendors.
contrast, local food implies food with a face Above all, we wanted the public to trust that In keeping with the mission of the market,
and a place -- raised with care and integrity the farmers raised the produce and animal we requested prospective vendors use local
by a particular farmer. It’s a corrective to products that they were selling. And ingredients when available. For the most
anonymous food that only PR firms stand similarly, for them to be able to trust that the part, they said they couldn’t, due to higher
behind. craftspeople and food processors made their prices. That was almost ten years ago. While
With the local foods movement going goods themselves. some prepared food vendors use their own
mainstream, it was inevitable that Big Food I recall more than one organic farmer telling or other local foods, often from fellow
(Food, Inc.) would latch on to the banner of me of customers at little farmers markets market vendors, the issue has dropped off
local. After all, they have grabbed onto asking why they didn’t have tomatoes in the radar
natural, sustainable, and every other term June. When the farmers said theirs weren’t I got another perspective in September
that emerged at the grassroots to mature yet, they were advised to buy some when I attended the Maine Common
distinguish more authentic food. Mega from a wholesaler. That was not what we Ground Country Fair, that state’s largest fair,
brand Frito-Lay presents a particularly desired. along with 51,000 other people. The sponsor,
cynical example with its advertisements in Maine Organic Farmers and Gardeners
Maine and Idaho of their “local” potato Farmer involved in the beginning of the Troy
Market wanted a level playing field, as they Association, has always required vendors to
chips! use only Maine organic ingredients in the
generally still do. Reselling purchased farm
Numerous sales outlets, many of them small, products can yield more profits for vendors foods they sell at this spectacular four-day
are also benefiting from the local foods than actually growing them, and it takes event. The rule, like the fair, is over thirty
movement while selling foods that aren’t much less effort! Savvy farmers predicted years old. Fair organizers took a leap of faith
from local farms. One example is small dire consequences resulting -- a race to the with it and they showed what is possible. It’s
slaughterhouses whose retail shops sell
midwestern beef and pork that they cut and
wrap or make sausage from. Another would
be farm stands that sell jams and jellies
labeled for a local farm by the factory that
specializes in this type of business. In neither
case do the end sellers have to engage in
any false advertising for customers to get
the wrong impression.
But bemoaning such travesties is not the
point of this open letter. Instead in the best
tradition of the Regional Farm & Food
Project, I want to call attention to our
responsibility to put out own houses in
order. Let us consider the truthfulness of our
homemade institutions.
The Troy Waterfront Farmers Market Vision
In the late 1990s, I spearheaded the
committee that envisioned and then started
the Troy Waterfront Farmers Market. As a
cofounder, I recall our sense of purpose. The
market was formed as an opportunity for
local farmers as well as a community
gathering place, or modern commons, if you
will.
The market founders were absolutely
committed to the concept of producer-only.
Farmers would be able to sell only what they

34 ecolocalliving.com
been a tremendous success, and a boon to
local farmers and processors.

RECOMMENDATIONS TO REACH
TOWARD THE FUTURE
The local foods movement is ready to forge
ahead to the next level. Let’s push the
envelope, rather than rest on our laurels.
Here’s my recipe to ensure that producer-
only markets are what they claim to be --
and that they stretch to all that they can
become!
1. Farmers markets must decide to stop
looking the other way at infractions, large
and small, to their producer-only rule. At the
premier area farmers markets such as Troy,
farmers buying in and reselling product are
pretty rare, but it has been allowed to occur.
from area farms, including their own, or from local and producer-only deserves a
2. Each farmers market, preferably in a wholesalers or somewhere else? deliberate discussion. For instance, if a type
multi-market collaboration, should begin
routinely inspecting all farms, with other Then consider what constitutes an of craft can be made with local raw
vendors phased in, too. Inspectors must be appropriate processed food. Does peanut ingredients, should this be required? In the
knowledgeable and trained. Greenmarket in butter fit the definition? Should the product greater Capital Region of New York, we
New York City is a resource for organizing a add anything to the local farm economy? enjoy good access to top quality local foods.
viable program. What does handmade mean? Does the Our star farmers markets have contributed
market allow another food processor (or a mightily to this ready availability. In the
3. All credible complaints must be factory) to “co-pack” prepared foods? process they have created what some would
aggressively investigated to dispel suspicion Where does it draw the line? call a “brand” that signifies integrity and
of reselling. Vendors breaking this cardinal
rule undermine the whole community. 6. Market organizations should take steps to authenticity. We need to preserve – and
help customers become better informed, so build on -- the enviable and fairly unique
4. Effective enforcement is essential to deter they don’t hold false assumptions. Some situation that we have created. Over the last
cheating, even when it requires withdrawing market goers hold unfounded beliefs such as decade, the environment has changed. Today
someone’s privilege to be a vendor in the that all produce there is organically grown words like “local food” are banded about
market. almost indiscriminately, and more
or that the meats all come from pastured competition has developed from all quarters.
5. To raise the bar for processed and livestock. Full and accurate disclosure is key, Let’s be vigilant to protect what makes us
prepared foods, start by taking stock of what whatever way a market decides to assist special. We must continue to differentiate
is sold at your market. Which prepared and shoppers in distinguishing among products ourselves and keep our edge sharp and clear.
processed foods are made from scratch? Are and vendors.
any local ingredients used? Do food vendors As we forge ahead, we can stay true to our
get ingredients that could be sourced locally 7. Finally, for crafts vendors, the meaning of mission and more fully realize it!

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 Eating
Organic &
Sustainable
Foods
doesn't
have to
Bust Budget
By Mary Beth McCue RD LDN CDN
Integrative and Functional Nutritionist
So often I've heard people claim “eating
healthy is too expensive”. With our current
economy, many people are buying more into
this claim. I think #1: The method of
marketing foods in our culture, #2: The
American “food service culture”, and #3:
The family norms around food are important
components of our lives that have become
so steered away from whole, more
sustainable foods, that sustainable whole
foods eating has become a thing of the past
for many people. Organic “clean” eating
has become more of an art form and a
challenge than it needs or should be. And
therefore, economics is tied all around these
challenges.
It is very possible to eat healthy and not
spend above the food budget. I see my
clients achieve this all the time. Creating a
(eating) life-style that uniquely works for one-
self and supports a healthy and affordable
diet, is very significant to living and
“enduring” the times we live in. Doing so
really will support everything in a persons life.
And as we know, it is very significant to the
preservation of our land and animals as well.
36 ecolocalliving.com
Some of the life-style factors, and therefore
changes, this involves are the locations of
where to purchase foods, the type of foods
to purchase and how foods are prepared and
cooked. The change(s) does not have to be
a 360 degrees change from where you are;
that usually does not work. Choose one or
more factores that are “doable with some
effort” and then build by choosing more
from there. Below is a list of life-style
changes that will help anyone stick to a
budget while eating healthy.
Sustainable Nutrition 22 -
Healthy Eating Affordable Health
By Mary Beth McCue
www.SaratogaNutrition.com
Below is 1/2 the list. For the other 1/2, please
pick up the current issue of The Healing
Springs Journal. Cut out both articles and
place on your refrigerator door at home and
at work. This can be your first change
accomplished.
1. PLAN A MENU. Plan a two-week menu
ahead of time for each season, and build
from here. This will help with a shopping
list. Go to whole foods websites like
wholefoodsmarket.com, traderjoes.com,
retreat centers like kripalu.org or our local
Honest Weight Food Co-op at hwfc.com.
These all have simple, whole foods, plant
based recipes that center around local
seasonal sustainable foods.
2. FARMERS MARKETS: Many markets now
run year round - as they do in our area. We
have a year round farmers market in
Saratoga & Troy. They are more economical
then conventional grocery shopping because
the middle man between the farmers and
yourself are eliminated. In addition, since
they are local, transportation cost are lower
than costs to ship from non-local areas,
there are no packaging costs, no food
washing or preparation (cutting) costs. This
is all beneficial to the environment as well.
Most valuable is that the foods are organic
or sustainable (ie. may have a very mild
pesticide spray or just not certified organic)
and are picked at ripen stage and therefore
at the highest nutritional state. This is not
the case for any plant foods that are not
local. Most organics produce in chain
grocery stores do not contain the nutritional
value that local or regional plants have. They
are devoid of the one important element you
need from them - nutrients. Most are from
out of our region, such as California. Try to
make the farmers market a regular part of
your life, even if you go once every 2 or 3
weeks. Bring your kids and teach them
about real healthy foods.
3. CONSIDER HOME DELIVERY ORGANICS:
Take turns with friends going to the farmers
markets, or picking-up your weekly farm
share, and deliver a bag to a friends' door.
Or consider an organic home delivery
service. A new service in our area can be
contacted at www.clkorganics.com.
4. SHOP AT FOOD CO-OPS/BUY IN BULK:
We have two in our area. The Niskayuna Co-
op and the Honest Weight Food Co-op.
Produce is similar to the farmers' market
advantages, and most are regional. There
are many items like grains, nuts, legumes,
flours, etc. that can be purchased in bulk. In
addition, there are church or other
community groups that purchase bulk
several times per year.
5. DECREASE MEAT AND “COMPLETE
PROTEIN” CONSUMPTION. We do not need
to eat these foods daily for health. Decrease
weekly food costs by replacing meat or fish
meals with nut butter sandwiches, hummus
on flat breads with sliced tomatoes and
sliced cucumbers, and a plethora of dishes
one can do with other legumes such as lentil
soups, chili, baked beans, chick peas and
seeds on salads, kidney beans and fresh
tomatoes and pesto on pastas, and the list
goes on.
6. NAVIGATE THE SUPERMARKETS WISELY.
For those that purchase in traditional
grocery stores, try to eliminate a lot of
unnecessary purchases by starting on the
outside ring and try to purchase there the
majority of the time. This is where you will
find fruits and vegetables, meats, dairy
products, and some of your grains. This area
is where the majority of whole foods are.
This is also where the prepared meals,
bakery and other tempting foods are that
can greatly add to your food and health
costs - while providing little to no nutritional
value.
7. BATCH COOK. You may choose to cook
more than you need and freeze the left-
over's for another time. Many items like
soups, stews, chili, and meatballs can be
easily batch prepared. Try it once a month. This cuts down on food
preparation.
In addition, seasonally available, locally produced organic foods can
be frozen, dehydrated or preserved to further contain a family's
monthly food costs. Do this with friends and trade foods that you
prepare for storage.
8. CHANGE YOUR PROGRAMMING. If your programming (what
you tell yourself and others) about whole sustainable eating is “This
is going to be hard, or I do not have any time for this, or this is
expensive, etc. etc. “, then it simply will be. What ever you declare
to be your reality in life will be, and will continue to be your reality.
It is what you will continue to manifest. Educate your self, as in this
article. Start with small steps in whatever unique way you need to
and once you shift your reality to doing something different and see
the benefits, you will continue to do it and you will continue to draw
more of it into your life. It is that simple.
9. EATING LESS OF THE PLETHORA OF “EMPTY-CALORIE” FOODS
available everywhere, like chips, soda, cookies and candy, or a drive-
thru. Improve your health and prevent unnecessary spending. Go
into a convenient or grocery store sometime just for the purpose of
looking around at all the prepared foods that are barely a food. You
can buy a lot of apples, carrots, potatoes, bananas, etc. for the price
of large bags of chips, boxes of cookies, containers of ice cream, etc.
etc.
10. TRY A NEW RECIPE once every week or two to help increase your
variety of home whole foods cooking. Start a Recipe Swap, or meal
swap with friends to create some fun with this. There are many
whole foods recipe websites. Go to whole foods websites like
wholefoodsmarket.com, traderjoes.com, retreat centers like
kripalu.org or our local Honest Weight Food Co-op at hwfc.com.
11. GET SUPPORT. We all need support and help, especially when we
are creating new life-styles. Seek a friend, find a group that supports
the changes - such as members at an organic farm or people at the
farmers market Consult with a professional to help implement these
changes.
The best investment you will every make can be from eating in a way
that supports your health. This will positively affect the environment
and everything in your life. It is a “full-cycle” process that benefits
and gives back to all.
Most, if not all, of the negative conditions the body experiences,
come from stress and/or toxicity. Overweight, underweight, heart
disease, digestive imbalances, depression, aging are just a few
conditions on the menu of items many people are challenges with.
Eating non-whole foods the majority of the time, taking
pharmaceuticals to “replace nutrients” needed to resolve health
conditions are two major reasons why our culture is experiencing
such decline in health. Choosing a more sustainable diet of whole
foods that are mostly or all devoid of chemicals, pesticides,
pharmaceuticals, etc. is the foundation to doing your part for your
body and your life.
Mary Beth McCue RD, LDN, CDN is an Integrative and Functional
Dietitian, certified and licensed Nutritionist in NY and MA.
Cheap & Delicious Recipe
Doubly Red Potato Salad
6 cups quartered small red, or any other, potatoes (about 2 lbs)
1 pound small red, or any other, beets, tops trimmed
1 teaspoon salt
1 cup diced red onion (1 large fresh dug spring onion, if available)
1/2 cup minced fresh dill
1/2 cup pitted Kalamata olives, sliced in half lengthwise
1/2 box Mori Nu lite silken extra firm tofu
2 tablespoons white wine vinegar
1/4 cup vegan sour cream or 1/4 cup soy yogurt
Conventional Directions:
Steam the potatoes over boiling water until they are tender, 10 to 12
minutes. Drain and cool. Cook the beets, until they are tender, about
12 to 15 minutes, in enough boiling water to just cover them. Drain,
cool and slip off the skin. Cut the beets into 1-inch cubes.
Gently combine the potatoes
and beets in a large bowl,
along with the salt, onion, dill
and olives. Put the tofu in the
blender with the vinegar. Blend
until smooth and pour into a
small bowl. Stir the vegan sour
cream into the tofu blend and
fold into the salad. Chill and
serve, or serve at room
temperature.
Note:You can substitute 1/2 cup regular
or vegan mayonnaise for the blended
tofu mixture. Serves 8-10.

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