Fresh pro­duce year­round

The Oneida Daily Dispatch (Oneida, NY) - - Front Page - By Charles Pritchard [email protected]­dadis­

HAMIL­TON, N.Y. >> The farm­ers mar­ket is a place to find fresh, lo­cal foods and greens — even in the dead of win­ter.

At Parry’s in Hamil­ton, lo­cal res­i­dents were treated to the monthly in­door farm­ers mar­ket and a chance to buy fresh, lo­cal food grown right in Cen­tral New York.

For Tome Stone Jr. of Stone Brothers Far­mand Green­house, he’s happy to help meet the de­mand for good, lo­cal food.

“I think peo­ple are ex­pect­ing fresh, lo­cal food year round,” Stone said. “Peo­ple want to buy lo­cal, so if we can pro­duce it lo­cally and eco­nom­i­cally, why not?”

Stone was among 10 other es­tab­lish­ments in the Cen­tral New York area at­tend­ing the Sat­ur­day mar­ket.

Be­sides stor­age veg­eta­bles, such as pota­toes and squashes, Stone of­fered fresh car­rots, rad-

ishes, spinach, kale, let­tuce, arugula and more.

The Stone Brothers Farm and Green­house does a lit­tle bit of ev­ery­thing; from dairy and beef to their gar­den cen­ter and green­house. Stone has been com­ing to Parry’s for the in­door farm­ers mar­ket for around five years and says busi­ness is good.

“The greens sell very well around this time,” Stone said. “I pretty much sell out at ev­ery mar­ket I go to.”

Among other in­door farm­ers mar­kets, Stone said he goes to Poolville, Spruce Bridge in Nel­son, and he will be go­ing to the Amer­i­can Le­gion in Cazen­ovia next week­end.

Faith Hen­dricks, of Nor­wich, has been run­ning Witty Batam’s Or­gan­ics for eight years, has been part of the farm­ers mar­ket for five years, and of­fers all kinds of green veg­eta­bles and herbs, along­side grass-fed and grass-fin­ished meat.

“The dif­fer­ence is you can have grain-fin­ished, where an­i­mals are bulked up within the last three months with grain,” Hen­dricks said. “It’ll be to get them to a good weight, but we fin­ish them with grass.”

Among her cuts of meat for sale, Hen­dricks of­fered lamb, chicken, duck, guinea fowl, goose, rab­bit and mule­foot pork— some­thing Hen­dricks de­scribes as the “Kobe beef of pork.”

“It’s a rare her­itage breed,” Hen­d­er­icks said. “It’s listed on the Live­stock Breeds Con­ser­vancy list as crit­i­cal. There’s less than 200 of them reg­is­tered an­nu­ally as op­posed to other her­itage breeds, which might be in the mil­lions. One of their best qual­i­ties is their heavy pink hue and rich mar­bling.”

It takes a lit­tle longer to raise mule­foot pork, which are su­per hardy and have the tem­per­a­ment of large dogs, Hen­d­er­icks said. And right there at Parry’s, Hen­d­er­icks had cuts of mule­foot for sale.

“One of the im­por­tant parts of these farm­ers mar­kets is that it sup­ports the lo­cal farm­ers, even dur­ing the win­ter,” Hen­d­er­icks said. “And it pro­vides fresh, lo­cal pro­duce and meats that have been raised dur­ing the year.”

Hen­d­er­icks uses an in­door green­house to grown a large va­ri­ety of herbs and mi­cro-greens and of­fered them along­side her wide se­lec­tion of meat.

Among cus­tomers vis­it­ing Parry’s was Deb­bie Mickle, who came all the way from Syra­cuse. It was her first time vis­it­ing the mar­ket af­ter see­ing it in the news­pa­per and de­cided to take a visit.

“The fresh kale was a sur­prise, but it shouldn’t be,” Mickle said. “I grow my own let­tuce at home in a hy­dro­ponic sys­tem.”

Lo­cal farm­ers mar­kets like these, Mickle said, are a great way to sup­port farm­ers, es­pe­cially dur­ing the harder win­ter months and comes with an added bonus.

“Fresh is al­ways bet­ter, there’s a huge dif­fer­ence,” Mickle said. “It’s fresher and less pro­cessed than what you’d find at a huge chain store. It’s worth the trip.”

Parry’s in­door farm­ers mar­ket runs the sec­ond Sat­ur­day of each month through April, from 10 a.m. to 1 p.m. This is a free mar­ket for sea­sonal ven­dors. For more in­for­ma­tion, con­tact Gwenn at Parry’s, 315824-0002 or [email protected]­ryshamil­ Parry’s is lo­cated at 100 Utica St., Hamil­ton.


Tom Stone Jr., of Stone Brothers Farm and Green­house waits on cus­tomers at Parry’s dur­ing the in­door farm­ers mar­ket on Sat­ur­day, Jan. 12, 2019.

Cus­tomers at Parry’s look over goods dur­ing the in­door farm­ers mar­ket on Sat­ur­day, Jan. 12, 2019.

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