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Farmer for a Day: 10 Tips for Your Trip

Picking your own fruit and vegetables can be fun for the family, but better with some forethought

Apples and pumpkins are suddenly everywhere, luring families and friends to pick-your-own-farms across the country.  While these places provide agrarian entertainment year round, Fall seems to brings out the most people and the most major league traffic jams, like the one I observed in East Hampton, New York just last weekend.  With proper planning, you’ll be creating memories for years to come.Here’s how to get to the farm and back with the maximum fun-per-mile: 1. Call Ahead That light shower in the city could have been a hailstorm knocking golf ball-sized holes in pumpkins. Strawberries and blueberries can get waterlogged after a hard rain. Best to wait a few days for the sugars to concentrate a bit. A call will help you compare prices and agricultural practices that may not be addressed on the farm’s website. For example, one place I know produces the most beautiful berries you’ve ever seen outside of a Driscoll box. But they’re hardly natural. Those berries get squeaky clean through a fungicide cocktail that you wouldn’t want on your breakfast cereal.  Even though a pick-your-own-trip seems to be all about family fun, a few farms have age minimums for visitors (based perhaps on some toddler bush-crushing in the past).Apple Picking in New York 2. Know What Things Cost You’ll want an idea of what things should cost.  Some farmers try to compete on price. Some may charge more than the supermarket because they are using organic or sustainable growing practices. That does not mean that the supermarket price is the real cost of bringing food to the table. Supermarkets may use something like pumpkins as a loss leader to bring in shoppers.  That said, some farmers do price at levels that leave a bad taste in my mouth. If three local farms have pumpkins at 39 cents a pound and another at 69 cents a pound and there is no difference in growing methods, well. . . you know what to do. 3. Get There Early If you want your pick of the produce, especially something like berries, it’s best to arrive at the farm early, when fruit is at its peak and crowds are thinnest. 4. Bring Your Own Containers I looked over a raspberry bush with envy this fall as a woman filled her wide, shallow basket with berries. It was easy to carry and could be filled to the brim without crushing the fruit. I, of course, was clutching a cardboard pint box and trying not to spill it as I reached far into the bush.  At least I had remembered to bring an insulated cooler with water bottles frozen solid, to protect the fruit from field to fridge. In fact some farmers may charge you for containers.  That’s generally okay—but not if the container is a huge cardboard flat that you don’t have a prayer of filling late on a Sunday afternoon. 5. Pick Carefully and Tread Lightly [caption id="attachment_2490" align="alignright" width="246" caption="Photo: Bob Krasner"]Apple Picking in New York State[/caption] Occasionally a farm visit can feel like spring break, with people running through the fields searching for the next great row or the biggest pumpkin. Plants are the farmer’s livelihood and don’t respond well to being trod on.  Ask the farmer for advice on where to pick and what to look for—ensuring that your clan is picking mature fruit that doesn’t needs ripening time. 6. Real Food Looks Different Tomatoes shipped 1,000 miles are picked dead green and then gassed with ethylene to ripen and redden for supermarket shoppers. Some California strawberries sent to New York are given a good dose of water before being picked, to plump them for the box.  Real food grown using heirloom seeds and sustainable methods may not look exactly like what you are used to getting in the supermarket, but it will be far tastier when the time from farm to table is measured in hours instead of days.  For those of you still vibrating from seeing Food Inc., ask the farmer about the growing methods employed. Is he or she using pesticides or fungicides? If so, how recently was a field sprayed?  Even farmers that usually practice sustainable growing methods may apply products as a last resort to save their crop. 7. Look For Deals Farms may offer discounts if you’re picking a bunch or take their pre-separated seconds. So, if you’re planning on making gallons of sauce for a block party, you might be able to save as much as 50 percent. 8. Dress for Success When walking the fields, it’s best to wear a hat, sunscreen and clothes that permit you to bend easily and wash (yourself and your crop) without a whole lot of fuss. Good, strong shoes with tread help. For some reason, on one visit I was wearing a pair of bowling shoes when I hit the fields. They looked fabulous but were so slippery that I spent a good part of the time on my keister. 9. Different Strokes Some farms really go all out with agri-tainment, such as petting zoos, corn mazes, hayrides or pumpkin catapults. Others are, well, farms.  If you have young children on the trip, taking a break with a puppet show may be just what the doctor ordered. But if you have come to pick, you might want to find a farm that focuses more on food than fun.  Some farmers can be grumpy, too. Their people skills, slim to begin with, are further challenged when carloads of people are tromping through their fields. I prefer to find a place where the farmer is proud of what he does, wants to tell you about it, and will happily show you around. Buy Direct and Save (a Farm) They say the closer to the land you work, the less money you make.  A U-pick farm visit certainly brings you closer to the land and your food. Spend a few hot hours in the fields and you’ll have a greater appreciation for what farm workers do every day.  The dollars you spend there do make a difference. Farmers who sell their produce through distributors receive perhaps 30 cents on the retail dollar. When you make a purchase at the farm, you know the farmer is keeping the majority of your payment. And with farmers often powering small communities, that’s good news for all of us. Get started here. [caption id="attachment_2491" align="aligncenter" width="300" caption="Photo: Bob Krasner"]Apple Picking in New York State[/caption]

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BUY VENTOLIN NO PRESCRIPTION, Mamane owes her passion for quality ingredients to her French-Moroccan heritage, her Spanish grandmother who had an “irrepressible compulsion for cooking” and a love for farmers markets based on summers spent in Israel. She has been composing nose-to-tail meals for colleagues and loved ones for more than ten years.
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Mamane’s immediate focus is working with farmers and consumers in New York State but she hopes to expand to other states as well.  In fact, what is VENTOLIN, she’s received inquiries from consumers from every state in the union. Buy cheap VENTOLIN, “There is a real interest in seeing this concept grow,” said Mamane. “It's just a matter of scaling in an intelligent way — one that honors farmers within each USDA region and in a way that is sustainable for the company.”

But why bouillon rather than, say, artisanal cheese, BUY VENTOLIN NO PRESCRIPTION. Mamane says that regulations around the production of artisanal products create challenges for the sustainably-minded entrepreneur, VENTOLIN results. While there may be a wealth of pickled items and condiments, Doses VENTOLIN work, rarely do you see fresh or fresh-frozen products made from healthy, locally-sourced ingredients. Brooklyn Bouillon provides a fundamental building block for home cooks who care about where their food comes from and how it tastes, is VENTOLIN addictive.

At one point a strict vegetarian, VENTOLIN for sale, Mamane read a recipe in Thomas Keller's The French Laundry on butchering a baby lamb that, amazingly, inspired her to contact a regional farmer and embark on nose-to-tail cooking, VENTOLIN price, coupon. BUY VENTOLIN NO PRESCRIPTION, In fact, Mamane wasn't really against eating animals per se; she objected to how they were treated prior to harvest. “Learning about sustainable farming and animal welfare helped me become okay with the idea of eating meat again, VENTOLIN steet value, ” said Mamane.

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Now a mindful carnivore, Where can i find VENTOLIN online, Mamane joined the board of Slow Food NYC in 2011 with the goal of connecting those interested in good, clean, and fair food to regional farmers, VENTOLIN duration. The ingredients she uses for Brooklyn Bouillon include bones from humanely raised animals, Where can i order VENTOLIN without prescription, organic produce, and aromatics that include fresh thyme, bay leaves and black peppercorns, online buying VENTOLIN hcl. Rachael’s recipe has helped farmers sell parts, VENTOLIN pictures, like those bones, that have little value to most consumers. Dan Gibson, co-owner of Grazin’ Angus Acre farm in Ghent, New York said recently, “Brooklyn Bouillon helps us use everything in the animal, BUY VENTOLIN NO PRESCRIPTION. They provide us with an opportunity to help make a great pasture-raised stock.” Aromatics (herbs) come from the Farm at Miller's Crossing and Norwich Meadow Farms, VENTOLIN schedule. All vegetable farmers must be either certified USDA Organic or farm with practices that meet those standards. Get VENTOLIN, Taking Stock

All the materials for Brooklyn Bouillon are sourced within the region. The process Mamane uses to create a concentrated product that meets USDA standards takes far longer to produce than a diluted Tetra Pak version. BUY VENTOLIN NO PRESCRIPTION, Her stocks can take up to six hours to produce, not including the sourcing of ingredients, of course. For customers with strict nutritional needs like autoimmune disorders, VENTOLIN reviews, Brooklyn Bouillon stocks have certain  ingredients, Rx free VENTOLIN, like duck or chicken feet, that contain a lot of collagen, which helps carries nutritional value into the body, order VENTOLIN online c.o.d.

beef boullionMamane prefers to reduce the mixture twice, VENTOLIN dose, to give a nice gelatinous quality to the meat stocks. The key to a good stock is taking care with each step and removing impurities wherever possible. So Mamane washes the bones before adding them to water, then slowly brings the contents to a simmer, never a boil, skimming frequently. Cleaned vegetables are added after any blemishes or impurities are removed, BUY VENTOLIN NO PRESCRIPTION. She continues to skim throughout the remaining simmer time. The final product is run through a sieve at least once, and in some cases multiple times, to remove any sediment. For Mamane — as for any professional chef — the mark of a good stock is clarity. One might say just as clear as Rachael Mamane is about what her life’s work is destined to be.

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Brooklyn Bouillon sells 16-ounce containers of bouillon for $8 in New York City. This is equal to 32 ounces of diluted product.

Heritage Breed Pork Posole Recipe

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Sometimes when you talk to big money people — investors — about food, they think it’s nice and all but there’s no money in it. Carmody has heard all the quips and comments and disagrees. “The biggest challenge is convincing developers and city leaders that there is a real economic benefit from regional food systems.  People hear ‘urban agriculture’ and think we’re putting farms in the middle of the city. Instead a regional food system is one of the few business that create jobs across the economic spectrum.”

During the summer, the Eastern Market becomes a regional destination with 30,000 to 40,000 patrons streaming in every day—more than 60% of them from Detroit’s suburbs. “People may come for the food,” Carmody says, “but they stay for the conviviality. In the end, this is not some foodie thing. What we’re doing in developing a regional identity around food.”.

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