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Local Foods

Local FoodsThe trend in local food consumption has been steadily increasing over the past decade. There has been a significant amount of growth in both direct-to-consumer marketing outlets, such as farmers' markets and community supported agriculture, as well as wholesale procurement. Harvest NY Specialists foster this continued growth through innovative programming and targeted business development consultations. With education and outreach on market readiness, good agricultural practices (GAPs) and operation develop, Harvest NY provides support to farmers to understand and implement changes to mitigate the barriers that often stymie the ability of small farms from participating in larger and more diversified markets.






Most Recent Local Foods Content

Guide on How To Purchase at New York State Produce Auctions

Judson Reid, Extension Vegetable Specialist, Team Leader

Last Modified: March 9, 2018
Guide on How To Purchase at New York State Produce Auctions

A produce auction is a wholesale market for regionally grown produce. Currently there are eight produce auctions in New York State offering a wide variety of produce at competitive prices. This guide will provide basic instruction on the terminology of the auction, as well as how to purchase produce at these unique markets!

NYS Produce Auctions Locations and Contact Information

Judson Reid, Extension Vegetable Specialist, Team Leader

Last Modified: February 26, 2018
NYS Produce Auctions Locations and Contact Information

Produce auctions in New York State have been formed so that produce growers have a way of marketing their product to quality minded buyers through open competitive bidding. A map of produce auction locations across the state is provided along with auction days, times, and contact information.

Buffalo Farm-to-School Project

Cheryl Thayer, Local Food Distribution & Marketing Specialist

Last Modified: July 7, 2016
Buffalo Farm-to-School Project

As part of the Harvest New York Buffalo Farm-to-School (F2S) initiative, 50 or so fourth and fifth grade students from Hillery Park Elementary School visited Burley Berries and East Hill Farms in Warsaw, New York to learn about where their food comes from.


More Local Foods Content



calendar of events

Upcoming Events

Fluid Milk Processing for Quality and Safety (Online Course)

July 1 - December 31, 2018

This online workshop (with rolling registration) is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks. While the course design assumes participants have some prior knowledge of dairy microbiology & processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not. This course can be taken as a stand-along program, but it also fulfills the core training requirement of a Cornell Dairy Foods Certificate for Fluid Milk Processing for Quality and Safety after all required prerequisite courses have been taken (e.g., Dairy Science & Sanitation, HACCP, HTST).
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Dairy Science and Sanitation Workshop (VT)

September 25 - September 26, 2018
8:00 AM - 5:00 PM
Colchester, VT

The Dairy Science and Sanitation Workshop is tailored to dairy processing personnel and is designed to help participants understand the basic principles of dairy science and safety, as well as emphasize dairy processing establishment needs related to dairy sanitation to ensure that proper programs are conducted in their establishments. 
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The Science of Cheese Making (Basic Level) and Vat Pasteurization Workshop

October 23 - October 24, 2018

Ithaca, NY

This workshop is designed for cheese manufacturers or others interested in the basic concepts of cheese making and is a required part of the Dairy Extension Basic Cheese Making Certificate Program. The course may also be taken as a stand-alone Basic Cheese Making training. The course begins with an online lecture component covering the key areas related to vat pasteurization and basic cheese making techniques, cheese culture basics, milk defects, cheese defects and cheese marketing. The course will also include 2 days of hands-on pasteurization and cheese making activities.
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Announcements

Growing for Wholesale Guidelines Available

Grading and packing guidelines are now available for 16 commonly grown specialty crops in NYS: broccoli crowns, Brussels sprouts, corn, green peppers, cucumbers, green cabbage, red cabbage, savory cabbage, cauliflower, eggplant, green beans, jalapenos, poblanos, Hungarian hot peppers, summer squash, and zucchini.

Acceptable quality standards and common defects that should be sorted out on the grading line are depicted in these resources, both visually and in outline form. Find all of the grading sheets here.

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