 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
Thanks to our friends at the Rockland Farm Alliance for this very early in the season recipe!
What do farmers eat for lunch? Just ask Shane, Jose and Peter.
Serves 4 hungry farmers
Ingredients:
1 onion, finely chopped
3 scallions, finely chopped
4 cloves of garlic, minced
2 tbs of extra-virgin olive oil
1 bunch kale rinsed, stemmed, and torn into 1/2" pieces
1 bunch of beets, tops removed,and lightly scrubbed
4 servings prepared polenta (the farm team recommends polenta from Farmer Ground Flour)
1 cup arugula
Directions:
In a medium-sized pot, place beets in water covering them by 1 inch. Bring to a boil, then reduce heat. Simmer until soft. Let cool completely, then peel and cut into cubes. Set aside until ready to serve.
Prepare polenta according to package directions.
In a skillet, heat olive oil over medium heat. Add the onions and scallions, and cook until onions are soft and golden, about 5 minutes. Add the garlic. Cook one minute. Add the kale and saute, using a wooden spoon to stir occasionally. Cook until kale is wilted. Season with salt and pepper.
To assemble: Spoon warm polenta onto plate and top with arugula. Serve with beets and kale on top or on the side.
Rockland Farm Alliance
From eatingwell.com
Make this delicious variety of roasted roots with a brown sugar-cider glaze instead of candied sweet potatoes to warm your winter meals. If you include red beets, the whole dish will take on a gorgeous ruby hue.
Makes six servings, about 3/4 cup each.
3 pounds assorted root vegetables, scrubbed or peeled and cut into 1-inch pieces
1 cup apple cider
1/4 cup dark brown sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts
1 tablespoon butter
1/8 teaspoon ground cinnamon
Preheat oven to 400°F.
If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.
Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more.
Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly.
Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.
From our friends at Rocklad Farm Alliance and American Burito!
Fire Roasted Salsa (Medium Heat)
It's just not summer without salsa, when all of the ingredients are available fresh from the farm. Follow the recipe as described below for your summer party or use it as a guide to create your own summer salsa creations!
Makes three quarts with a shelf-life of three days
14 Farm Fresh Tomatoes, diced
1 tbs Salt
1 tbl Cumin
10 Farm Fresh Tomatoes
6 Jalapeno Peppers
1/2 White Onion
4 Garlic cloves
3 Dried Japanese Red Peppers
1. Char-broil: 10 tomatoes and jalapeno peppers
2. Roast on Griddle: Dried Japanese red peppers, garlic and white onion
3. In a blender, blend together jalapeno peppers, onion and Japanese peppers adding water as needed. Do not remove skins.
4. In a 6-quart container mix with an immersion blender diced tomatoes, salt and cumin
5. Add all blended ingredients to a container. Add roasted tomatoes and blend thoroughly with an immersion blender.
6. Let the salsa chill for an hour, then enjoy!
American Burrito, owned and operated by Max Crisp, opened in August, 2011, bringing fresh tex-mex to Main Street, New City with burrito and taco fillings such as brisket, pulled-pork and fire-roasted veggies. Their handmade salsas are made from fresh ingredients and come in a variety of heat and smokiness. American Burrito is a proud supporter of Rockland Farm Alliance and Cropsey Community Farm. Check out their featured "Cropsey" salsa coming soon!
Rockland Farm Alliance
 "The emotional reaction when you look at it is what open space does to your heart. That's what open space does. It allows you to breathe." This is how Barbara Pollitt describes the Burgess Meredith estate. The wide lawn swoops up to a large house in a gesture that inspires visions of grandeur. It has been unoccupied for years, and unfortunately, it is starting to look that way. But in front of the house, new life is springing out of terraced beds, the first plantings of Heritage Herb Farm. The story of this house, in a quiet corner of Rockland County, has a mix of Revolutionary War and Hollywood history, leading to a modern day real estate controversy and eventually, a quiet ending. It sits on the corner of Camp Hill Road in Pomona, an area where Colonial troops were camped to block the British from advancing on West Point. The house itself is where My Fair Lady was written, and where the actor Burgess Meredith lived. But Barbara does not believe the story is over. She wants war re-enactments, outdoor film screenings, permaculture workshops and themed gardens. The Heritage Herb Farm is a step towards creating "a community-driven center of education." "This could be the jewel of Ramapo," she says. "It's all there, waiting for us to do it." Barbara and her husband, Rip Hayman, have long been involved in historic preservation. When the Burgess Meredith property was slated for development they and several of their neighbors, including Rockland Farm Alliance founders John McDowell and Alexandra Spadea, worked on efforts to preserve the Burgess Meredith property. John McDowell made the case to the Town of Ramapo that the property could be an excellent site for a historic farm on the Lafayette-Rochambeau Trail. Soon after the town of Ramapo purchased the property in 2010, Barbara pitched the idea of the Heritage Herb Farm to the town board in 2011 and got approval. Her inspiration for Heritage Herb Farm is horticulturist Adelma Simmons, a prolific writer, lecturer and creator of the destination herb garden center, Caprilands, in Connecticut. Barbara first visited Caprilands when she was 16 years old and it made a lasting impression with its geometric garden layouts, herb and floral themed gardens, herb-centric luncheons, high teas and extensive book shop. Barabara sees the potential the Burgess Meredith property could have on today's youth, who are familiar with artificially reproduced flavors and scents.  "People just love it, coming to the property, smelling the lavender and sage, tasting the lemon balm and tarragon... It's about giving the kids an organic experience, to know that these flavors exist in nature."
The herb farm is just the first step towards restoration of the entire property.
"If we don't get the house taken care of, it will continue to have problems. And then it will become a safety issue. What we want to do is take hold of this particular piece of open space and really try to keep it the way it is, and keep the house."
The Heritage Herb Garden is looking for volunteers. Currently, there is a 200/$100 fundraising campaign underway in association with the Sari Dienes Foundation to replace the roof before this winter. For more information about how to make a donation or to volunteer at Hertitage Herb Garden please call 845-354-4005 and visit their Facebook page.
From our friends at Rockland Farm Alliance:
Spotlight on a Local Farm and Farmer:
Diana Rivet of Danny's Backyard Organics in Orangeburg
Diana Rivet, or Danny
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The first certified organic farm in Rockland County surrounds a house on the corner of Lester Drive and Orangeburg Road. "Danny's Backyard Organics" doesn't look so different from the other houses in the neighborhood. You may notice the small greenhouse through the shrubs. But if you're stopped at the traffic light for a minute, other details emerge: the very large pile of mulch in the driveway, the cold frames in the side yard, a path snaking past a large strawberry patch, several fruit bearing trees and garden beds. And this is just what is visible from the road.
Diana Rivet, know as Danny, is a farmer. She is also a mother of six, an accomplished lawyer, community activist, and, according to an organic farm certification inspector, "a CSA of one."
Her family has lived in this house for 46 years. It is built on land once known for tomato fields. Coincidentally, Danny has a reputation as a proficient heirloom tomato grower. Her customers have included restaurants like Relish, the beloved Sparkill eatery that closed in 2009. After eating there, people would seek her out, wanting to purchase the tomatoes they had enjoyed as part of their meal.
Arriving at Danny's, you might find her and her husband Paul working in the greenhouse, affectionately named "Geronimo."
"There's a lingo here," Danny explains with a laugh. The cold frames are referred to by the name of the sitting New York State Governor, the compost bin is called the bar-b-que, and the Rivet's first greenhouse, attached to the other side of their home is "The Riviera." That is where we sat and talked, surrounded by tomato seedlings, cucumber plants, and potting tables. "I've been growing things all my life."
Growing up, Danny lived with a family on a dairy farm in upstate NY for several years. "It was during WWII. Everyone had a victory garden. It was very much a time of strong community. There were pianos everywhere – in churches, at community gatherings and such. People were always congregating to sing around a piano. It was a very special time. Farming now is paying back the family that gave me so much when I was young."
That experience with farming and community shaped the "farm philosophy" she wrote for her organic farm certification application for the Northeast Organic Farming Association (NOFA). She wrote two goals in the application: to accept responsibility for the health of the land so that it produces a bounty that can be shared with all its residents, plant and animal and the larger community of which it is a part," and "to participate in the development of the land as a community so it is a place of wildness and beauty reflecting a whole that is greater than its parts."
When Danny retired from law in 1999, her extensive gardening operations were only one of her many accomplishments. The first woman County Attorney in New York, she also served a stint as the founding Director of Economic Development for Rockland. She was selected twice as president of the Rockland Girl Scouts, was Chair of the United Way and along with Paul represented the Nature Conservancy in acquiring what is now Clausland Mountain Park in Orangetown. About the time she started thinking about organic certification, she was asked to be a vendor at the first-ever Haverstraw Farmer’s Market, helping to establish it and attract other vendors to make it a success.
Danny submitted her application for organic certification with NOFA in 2001. Why did she go for organic certification?
"To establish organic farming here. Rockland wasn’t on the map. I believe in being credentialed if you go into the field. You are setting an example.” She dropped her certification in 2008 to save paperwork time but renews her farmers pledge yearly to uphold the standard. Organic certification in a suburban community comes with its own set of challenges. For instance, when the town sprays for mosquitoes, Danny needs to cover her soil and plants to protect them from the chemicals that could put her organic status at risk. And even though her farm is a backyard measuring less than an acre, an annual organic farm inspection took close to four hours to complete.
The summer of 2009 was the hardest growing season. That year, tomato blight made headlines when the highly contagious fungus destroyed plants across the Northeast on an unprecedented scale. Danny planted the largest number of plants she ever had– 150. She managed to save 25.
“It was a great learning experience. Painful. Had never had a problem before. It hit so suddenly. I lost more than I should have.”
Danny studied up on biodynamics, a holistic approach to organic farming that emphasizes the interrelationships of soil, plants, and animals. She learned that horsetail, the weed she had been fighting in her yard for years, can be made into a spray to fight blight.
Walking through the property, with the asparagus poking out of the soil, the kiwi tree and blueberry bushes, you don't notice the sound of the traffic from Orangeburg Road or the Palisades Parkway. It's definitely there, but Danny's Backyard Organics feels like an oasis, with all of the senses absorbed by the variety of life growing throughout her yard. Danny lists out the names of plants as she passes them and then stops to celebrate a blooming Narcissus. “Oh! My first Susy is out!”
The next time you drive through the intersection of Orangeburg and Lester Drive, you certainly won't miss Danny's flowers this time of year. Of the 1000 bulbs she's planted, several hundred are out in front, in brilliant shades of red, white, and blue. Danny's 9-11 memorial garden. Keep an eye out for the greenhouse, and maybe you'll catch Danny farming, too.
 The Rockland Farm Alliance, under a licensing agreement with Rockland County and the Town of Clarkstown, launched Rockland's first community farm in New City New York. The Cropsey Community Farm located at the retired Cropsey farm on Little Tor Road represents an historic intermunicipal collaboration, and the first tangible step toward developing a local foodshed in Rockland County.
The project consists of a working, revenue-producing farm, and an education/demonstration area including a Community Supported Agriculture (CSA) progam, and plans to dedicate a portion of acreage to growing specialty crops for schools.
The Cropsey Community Farm has strategically partnered with the Cornell Cooperative Extension to create an onsite venue for ongoing educational and community mentorship programs relating to organic, sustainable farming and land-use best practices.
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