Free-range New Yorkers.
In our latest issue, Ann Monroe introduces us to BrightFarms, the company planning to grow a million pounds of produce a year in a 2-acre, state-of-the-art hydroponic greenhouse on a warehouse rooftop in Sunset Park. Read the story for more on the plan to bring hyperlocal veggies to the Borough of Kings.
For Independence Day menu inspiration, consider “The Kindest Cut of Meat is Ground,” in today’s Times, where I argue that ground is “the most sustainable, economical, gastronomically flexible and morally responsible cut of meat.”
And vice versa.
It’s not often there’s a call for city farmers, but East New York Farms! has put out exactly that. The group is expanding their acreage to a now-vacant lot on the corner of Hendrix and Livonia Avenues.
Our brand new Dairy Issue includes a profile of Kriemhild Dairy’s incredible Meadow Butter, made by a cooperative of four farmers who raise their cows on excellent pasture.The group current sells their milk to the commodity market, but turns some of the cream into this nutty, rich and golden yellow boutique butter, now available at specialty food shops in the borough.
The Brownsville Student Farm we wrote about a few months ago is looking for help building planter beds and an outdoor classroom and pavilion. The organizers have had wood donated but need the tools, skilled laborers and also those who will just lift and carry. If you have power tools, construction skills or would just like to help build on one of their March volunteer days (4, 10, 11, 17, 24, 25) please let them know. If you’re nervous, go on the 4th — it’s a site clean-up day. Last but not least, if you’re looking to get rid of a pickup truck, they could use a donation. You can connect with the farm via Twitter @BrownsvilleFarm.
Each December the Stone Barns Center up in Westchester hosts a two-day, sold-out “Young Farmers Conference” that draws hundreds of new-to-farming folks and gives them a chance to hear inspiring speakers, learn hands-on methods, exchange ideas, make new friends, envision policy changes, break bread together and generally suck the marrow out of their 48 hours at the Center. The conference was held last week, and Henry Sweets, a 29-year-old gardener and freelance writer from the Ohio River Valley, attended. He spent the past summer as a field vegetable apprentice at Stone Barns, and is currently living in Cincinnati, Ohio while he plots (pun intended) his return to New York. While we’d like to note that unlike Henry we love vegetables just as much as bacon, we present Henry’s report from the literal fields. By the way, should you be planning an agricultural project here in Brooklyn, we’d gladly pass along his information.
Dig this helpful guide from the folks at GrowNYC, the non-profit group behind city Greenmarkets. It’s a list of which of their farmers citywide are selling turkeys, plus how to order them and where you can pick them up. And if it’s heritage breeds and pastured poultry you’re after, don’t forget your mail-order friends at Heritage Foods USA, whose office is based in Williamsburg. There’s also the Meat Hook (Williamsburg), Marlow & Daughters (Southside), and Fleischer’s Grass-Fed and Organic Meats (Park Slope), too.
Crossing the Danube Canal from Vienna’s glittering historic center to the city’s less glamorous Second District, I knew I was entering our borough’s “sister…
In the past few days news of serious and continued flooding, power outages and other serious damage in agricultural areas outside of the city have come to light. Many acres are still underwater–but there are a few places that are already collecting donations or gathering help.
In case you missed last week’s Edible segment about on NY1, we just wanted to give you yet another peek of the fields at Fox Trot Farmyards, a 450-square-foot real, working farm–meaning people pay for its produce–run by bk farmyards smack in the back of a South Brooklyn backyard.