community supported agriculture

The day-to-day operations manager at Porter Farms in the Town of Elba is determined to make all of Western New York aware of the substantial benefits of local farm markets and Community Supported Agriculture programs.

“I think that we all know that after COVID, we can’t rely on big box stores for everything that we need,” Kathy Riggs-Allen, a longtime Elba resident said today at the retail store and CSA processing site at 4911 Edgerton Road.

 “You’ve got something like this right in your backyard. Whether it’s us, or Torrey’s Farm Market on (Route) 98 and Underhill's in Elba or Harrington’s in Batavia. You have these awesome things right in our area.”

Today was CSA pickup day at Porter Farms, which, for 25 years, has forged relationships with consumers who support the farm by purchasing memberships and, in return, receiving a bag of produce each week during the 22-week or so growing season.

According to the United States Department of Agriculture’s National Agriculture Library, CSA consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community's farm -- with the growers and consumers providing mutual support and sharing the risks and benefits of food production.

Per the USDA, through these memberships the farmer receives advance working capital, gains financial security, earns better crop prices, and benefits from the direct marketing plan.

Riggs-Allen reported that membership in the CSA at Porter Farms currently is at approximately 450 members, with around 250 from the Buffalo area, 100 from the Rochester area and another 100 local residents.

She said that a full share costs around $20 a week while a half share (a little more than half of what is in the bag for a full share) costs around $15 a week, with memberships paid in advance.

All of the produce in the bag is organic, grown on the more than 500 acres owned by the Porter family.

“Every Saturday morning, we bag and retrieve produce for our members,” Riggs-Allen said. “For the Buffalo area members, we have divided them into about 17 different groups – with letters on the wall that indicate the (street or town) location. If there’s 13 people in your group, you take turns and you can drive out here – usually twice a season – and pick up the bags for everyone in that group. From there, you would take it to a pickup site where everyone in that group would come to that pickup site to get their bag.”

The Rochester area members are divided into five pickup sites, she said.

“For them, we load a truck first thing every Saturday morning, and the truck drops off the produce at those five sites, and the people in those groups go to their sites to pick up,” she explained. “Anybody can come to the farm and pick their share up. If you want to come every week, that’s great. If you don’t, you can be assigned to a group.”

Riggs-Allen said the farm is looking to grow the CSA, which at one time had more than 1,000 members.

She said samples of the vegetables that are being picked that particular week are available at the retail store.

This week’s bag contains potted oregano, white onions, baby romaine lettuce, cucumbers, pickling cucumbers, yellow squash, zucchini and purple kohlrabi (the name kohlrabi is German for “cabbage turnip”).

Ruth Miller, of West Barre, part of a family of retired dairy farmers, said she has been a CSA member for five years and appreciates “the food and the fellowship.”

“(I support) the idea of group, community farming. We’re farmers as well, so we understand the business and kudos to these people who are doing this,” she said, adding that the fact that the vegetables are organic is important.

“There’s a process that farms have to go through to be certified organic – and it is quite a process. No use of chemicals or contaminated seeds. No herbicides or pesticides,” she noted.

Riggs-Allen said another key factor in the organic process for vegetables is crop rotation.

“We can’t fertilize and put nutrients back into the soil with fertilizers so we have to use additional crops that put those nutrients back in,” she advised. “Crops such as beans and peas take a lot of nitrates out of the ground, so wherever you plant those one year, you want to be put a cover crop that’s going to repopulate those nitrates into the ground.”

Elba resident Bill Kauffman, a 20-year CSA member, said the program has given him a new appreciation of produce.

“I was somewhat vegetable averse,” he said, but over time he indicated that he has grown to love zucchini.

“I’m the world’s worst baker, but last night I made zucchini cake – and it was edible. This has expanded my vegetable horizons, but there still are certain ‘no go’ areas like kohlrabi,” he joked.

Kauffman added that the Porters “are a wonderful family and they have created something beautiful and enduring here; I’m happy to be a little part of it.”

The family also owns a certified organic orchard of Asian pears and apples on Route 262 and rents additional farmland in the area.

Vegetables grown include tomatoes, peppers, eggplant, cucumber, Swiss chard, broccoli, cauliflower, varieties of lettuce, onion, leek, winter squash, beets, peas and other greens.

At the recently opened retail store, the Porters sell all-natural Angus ground beef and lamb, produced from the livestock raised on their farm, as well as herbs, local honey and syrup, baked goods and other items.

The farm was started in 1956 by the late Carlton “Jack” Porter Jr. and carried on by his sons, Steve and Mike, who also have passed away.

Currently, Debbie Porter owns the farm, with Katie Porter-Metzler and Emily Porter-Swarner as key contributors to the operation and CSA program.

The retail store is open from 9 a.m. to 3 p.m. on Wednesdays and Saturdays. An open house, featuring activities for families, is scheduled for 11 a.m. to 1 p.m. on Aug. 7.

Photo at top: Kathy Riggs-Allen and Emily Porter-Swarner display the contents of this week's CSA bag of produce at Porter Farms in Elba; photos at bottom: Porter Farms location on Edgerton Road; picture at the retail store of founder Jack Porter with children, Mike and Beatrice "Bess"; hats, T-shirts and tote bags for sale at the store; Katie Porter-Metzler with children Georgia, Cora and Suzanna; Riggs-Allen, and Debbie Porter. Photos by Mike Pettinella.

Here's the latest update on Gleba Farms in Batavia and its Community Supported Agriculture opportunities, provided by Tim and Amanda Gleba:

Gleba Farms will offer two CSA (Community Supported Agriculture) options for the 2018 season. We will continue with the Summer Veggie CSA and new for the year is the Meat/ Veggie CSA.

Both CSA options will run for 16 weeks, tentatively starting June 12th and concluding Sept. 27th.

The veggie pickup will be weekly, Tuesday and Thursday from 5 to 8 p.m. Pork and turkey will be included in the Meat/ Veggie CSA. Members who sign up for the Meat/ Veggie CSA will receive turkey and pork in addition to their veggie share. The turkey will be ready for pick up just before Thanksgiving and the pork will be ready for pick up at the end of November.

The pork meat is a gourmet meat pig, American Guinea Hog. The AGH were imported by Thomas Jefferson and other Virginia farmers as early as 1804. Also known as the Pineywoods Guinea, Guinea Forest Hog, Acorn Eater, and Yard Pig, the breed was once the most numerous pig breed found on homesteads in the Southeast.

The Guinea Hog is a gourmet meat pig raised on pasture. Chefs and charcuterie artists prefer to cook with this breed. The marbling, and intramuscular fat hasn't been bred out of these special hogs. However, the taste comes largely from the way they are raised.

Members will receive 1/2 a pig which equates to 50 to 60 pounds of meat. From the butcher you will receive a ham, pork chops, tenderloin, bacon, pork shoulder, breakfast sausage, neck bone and hocks (which make great tomato sauce) and lard (optional). The butcher will smoke the ham and bacon.

For the 2018 growing season we have scaled back on the amount of varieties and concentrate on growing what did well for a larger yield. The list of 30-plus veggies is available to view on our website.

As soon as the ground thaws we will start the construction of the deer fence to help protect the veggie crop. Deer was one of our biggest obstacles last year. There are other tactics we will employ to better protect this year's crop; ie. coyote decoy, scarecrows and a motion-sensor water sprinkler.

Our livestock are pastured during the spring, summer and fall months, so they grow at their own pace. We do not use antibiotics or growth hormones. We feel it's a healthier lifestyle for the animals, which in return, produces a healthier, higher quality meat.

The chickens are weathering the cold quite well. They are staying warm in the coop and currently molting. We have had a few members inquiring about eggs this winter. Between the cold and the molting, chickens are not currently laying. We will send an emailing advising when they do.

We will be adding a "guard geese" to the flock to hopefully mitigate any loss to predators. A farmer in the Southern Tier has had luck with geese protecting the chickens, so we thought we would give it a try.

We are adding two beehives to the farm this year. A local apiarist is helping us by providing some guidance on getting started. There are so many health benefits to local raw honey. We will keep everyone posted with the progress.

In a portion of the front field we will be planting 150 Christmas trees (Douglas fir, Fraser fir, concolor fir and blue spruce). As we were planning for the 2018 growing season we concluded we would not be utilizing the whole front field. So, instead of letting the field go to waste, we decided to plant coniferous trees with the intent of cutting them for Christmas trees in several years.

Since we started the farm, we have found if you work hard enough, sometimes you get lucky. There are no short cuts, it takes time and it takes money and it takes reflection to properly care for the land and livestock. We’ve had a few great farmers and members from the community help us along the way.

In closing, we valued the feedback we received from our members. We are in this for the long haul, so we want to ensure we fulfill the expectations of our members. Amanda and I have an appreciation for the relationships we have cultivated with everyone last year!

Lastly, I would like to give a big thank you to Tom Ryan, Ryan's Rose Organic Farm, John Riley, Riley's Family Farm and John Eisenhard, Eisenhard Forestry.

Cheers to a successful and prosperous 2018!