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Locally Grown

Into Africa

IN MY YOUTH I had a thirst for Africa. I started out hitchhiking in Morocco and Algeria, and later traveled overland from the port city of Alexandria in Egypt to

Eating Local in Sicily

Sicilians eat far more fresh fruits, vegetables, legumes, whole grains, seeds and nuts (especially almonds and pistachios) than we do in America. They favor seafood over red meat, and they

The School of Hard Rocks

OUR FARM HAS A LOT OF ROCKS— more than its fair share, I would say. The last glacier that receded some 15,000 years ago was particularly generous to us. Both

Branching Out: The Farmer as Arborist

WHAT A WONDROUS EXPRESSION of life trees are. Beyond their own existence, there are all the life-enhancing qualities they provide for other species—food, shelter, shade, clean air, protection from wind and

Generation Next Redux

OUR FARM IS powered by humans. We use tractors and power equipment to mow, prepare fields and help with planting, but most of what happens on the farm is done

Flight of the Monarchs

ON A SUNNY FRIDAY AFTERNOON in late August last year—not too hot, with just a hint of a breeze, the radiant blue sky streaked with a line of feathery clouds

More Dirt on Dirt

A YEAR AGO, I RECOMMENDED having soil tested every few years in the interests of maintaining a productive garden (see “The Dirt on Dirt“. A traditional soil test measures pH

The Dirt on Dirt

What caused the leaves of the tomato plants to turn purple? Why did my zucchini die off so early this year? Should I have watered my garlic more? THESE ARE

Heirloom Differential

YOU HEAR THE word heirloom tossed around a lot these days, not referring to handed-down relics (like your great grandmother’s pearl necklace or Victorian footstool), but referring to food, especially

Hudson Valley Restaurant Week is back this April 8-21!