As most farmers will tell you, the basics of growing food are good soil, plenty of sunlight and an ample supply of water.
With support from the county and approval from the county department of health, drilling for the irrigation well at Cropsey Community Farm finally began last week, an exciting turning point since plans for the well began in early 2011.
"The well is the lifeblood of the farm," said Mike Clark, an area landscape designer and contractor who has been volunteering his time, equipment and experience to Rockland Farm Alliance on several large projects at the farm over the last few seasons.
"Without the water in drought conditions, we could lose the whole crop. It is also essential for expansion into the south field," Mike continued.
Even without drought conditions, it is important to have a way to manage water from a clean, reliable source free of potential contaminants in runoff from Rockland roads and lawns, particularly considering the weather patterns of the last few seasons. "Now when rain comes, it comes heavy. Not soft like it used to," said Mike.
The process to establish a new well requires a plan that abides by strict regulations from the Health Department, a landscape architect, an electrician, a well driller, a plumber, a carpenter and sufficient funding.
"The strict regulations are another reminder that we, as individuals, need to work in a more environmentally conscious way," said John McDowell, RFA co-founder and board president. "We began this process several years ago and now that we have approval, we are very blessed to have several angels from the community as part of this process."
For the farm team, the well means they can sleep easier at night, knowing that one of the essential elements for growing produce is within reach of the field.
Rockland Farm Alliance would is supported in this endeavor by the following businesses and individuals for their time, energy and involvement in the planning and installation of the irrigation well at Cropsey Community Farm: Mike Clark, Forsite Landscape Design, R & H Plumbing, Rick Ell Electrical Service, Turnbull Well Drilling Associates, and Carpenter Frank Barreira
To answer these questions, I think we need to go back and look at the culinary development of American cuisine. Many people may still scoff at the concept of American cuisine, because until recently hamburgers were the apex of it. But that is no longer the case. Today, American (or New American as it is referred) cuisine is a vibrant developing culinary tradition. New American cuisine utilizes the melting pot culture that our country is based on to draw influences from across the globe. Using ingredients from around the world with classic French techniques, American chefs have greatly expanded the palate of fine dining and the definition of good food. In the seventies and eighties, America started to come out of its culinary dark ages and with this came new attention to the building blocks of cuisine: ingredients. There is no other individual more responsible for this new focus on ingredients than Alice Waters. Alice started Chez Panisse restaurant in Berkeley, California in 1971. She had seen the markets of France and how local restaurants would purchase local food and create their menus from it. Alice fell in love with this concept and wanted to try it back in the US. Her restaurant was based on establishing relationships with local farmers and creating food from the best possible local ingredients. The local food movement developed slowly over the next 30 years. Some chefs cared if the ingredients were local, while many others didn’t. Meanwhile, farmer’s markets and CSAs started becoming more prevalent, as consumers also became more aware. Ten years ago there was certainly a foundation for the local movement, but very little focus was being given to it by chefs and consumers. 
There have recently been some ground breaking books exposing the food industry in the United States. In 1906, Upton Sinclair published, The Jungle, a scathing exposé of the meatpacking industry. The public uproar from the book caused many changes in the industry, including the creation of the FDA. I consider Michael Pollan’s 2006 Omnivore’s Dilemma, and spin-off documentary, Robert Kenner’s 2008 Food, Inc. similarly important. In the book, Pollan describes, objectively, where the food we eat in this country comes from; it’s not a pretty picture. Anyone reading the book or watching the documentary would be horrified to learn how the animals we eat are treated in their short miserable lives. The government subsidized system of shipping corn and soybeans all over the country and the terrible exploits of the biochemical giant Monsanto were also exposed. Combined with the influence of similar books, documentaries and websites over the last ten years, this has caused consumers in greater and greater numbers to ask the question: How do we know what we’re eating? The answer of course is: eat local food.
The Hudson Valley has become an epicenter for the local food movement for a few reasons. Its proximity to the largest urban center in the country and its fertile land and the rural character of the valley, make it an obvious local food producing center. The rise in demand in New York City for local products such as meats and produce creates an economic condition for farms to thrive in the Hudson Valley. Because so many of the best restaurants in the city are using the Hudson Valley brand on their menus, a rise in prestige for Hudson Valley products has been created. The largest culinary school in the country, The Culinary Institute of America, is located in Hyde Park and its president, Dr. Tim Ryan, has focused a lot of attention on local food. These factors have created a huge demand amongst Valley chefs to utilize local products. This, combined with consumer pressure, has seen many more local products available at local restaurants and markets.
There's Still Time to Join the Great CSA Smackdown!
When it comes to pickles, many of us stop at the whole "boiling jars" thing. However, there are many quick pickling recipes that will allow you to save your cucumbers, radishes, heirloom tomatoes and greens for another day. A great resource is The Herb Companion, with 
It's just past Bastille Day, and whether or not you watch the Tour de France or your idea of français is pretty much limited to the fry, July is a bounteous month for CSA members and the French have a pretty good sense of how to handle the wealth. Learning how to care for your share during the heat of summer is as much science as it is art, but you can make the most of your share by borrowing a few tricks from the pros.
fresh and packaged in ample amounts.
