If you've been to a local farmer's market lately...

You've probably met Sussex County farmer Lou Tommaso of L.L. Pittenger farm. A growing presence in the local agricultural community, Tommaso didn't start to farm until much later in his career but his earlier business experience is helping him grow a successful farm business that is reaching a diverse customer base in the region. Here's his story:

The Sussex County agricultural lifestyle which Lou Tommaso and his family now find second nature was not the norm for this native New Yorker and businessman. Brought up in the family funeral business, Lou later established several businesses of his own. Core to his business success has been a family philospohy he learned early on- always provide great customer service and be ready to respond to market trends. L.L. Pittenger Farm, established nearly a dozen years ago, incorporates that philosophy of adaptability into everything they do. This keeps their farm a constant "work in progress"  as they expand and refine their livestock breed selections and management practices as well as their product lines and find new ways to bring their products to new markets. 

Through the years L.L. Pittenger Farm has enjoyed a growing customer base throughout the region. Today, L.L.Pittenger Farm beef, chicken, pork and lamb can be found at six regional Farmers' Markets; Blairstown, Sparta, Old Lafayette Village, Ramsey, Morristown and the winter market in Newton.  

To keep up with the demand for his product, Lou  continues to refine and evaluate farm operations always looking to improve the process and products from his livestock farm. "You never stop learning in this business." Tomasso said. "I like to gather all the information I can and then see what fits or doesn't for my operation. There are a lot of factors to consider; choosing the right breed, management practices, customer demand for the finished product. All these go into the mix before we come up what we feel is the best possible choice for L.L. Pittenger Farm. I like to do my research but in the end, I believe producing great quality meat products is a result of 25% feed, 25% water and 50% genetics."

As Lou recalled the early days of his operation he is quick to credit his farm's growth and success first, to the mentoring he received from local farmers as he began his operation, and also to the lessons he learned throughout his business career. "Never sacrifice quality and always satisfy the customer".
Now, almost a dozen years later, Lou likes to network with other farm operations who may not have the diversity or quantity of products to participate at a weekly Farmers' Market. Lou often adds some of their offerings to his market space- which helps out the farmer AND offers the consumer the opportunity to try additional locally produced items like honey, soaps and cheese. Being open and adaptable is a cornerstone of Lou's thinking-it's is also an essential component of successful farming in New Jersey especially when dealing directly with consumers.

Consumer interest and trending toward locally grown foods continues to rise supported by efforts from Buy Fresh/Buy Local and state and local agencies that are invested in connecting farms and communities. As a result, farmers have seen an increase in demand for their products and are adding value added products to their consumer offerings. But along with the growth in consumer interest and willingness to purchase locally come some new challenges.

 

"Early on we realized that our customers wanted to know where and how their food is raised, but they didn't necessarily want to see production. We opened a shop on the farm, but found better opportunity through participation in Farmers' Markets. In the past 3 plus years the number of Farmers' Markets has more than tripled." said Tommaso. "The additional markets mean more opportunities for farmers, but it also means customers have more opportunities to purchase the locally raised products they want, closer to their own homes. And as demand continues to grow, farmers will face new challenges in how to efficiently produce and sell their products."
Bringing product to the consumer, rather than having the consumer come to the farm, is a change for farmers who have been selling farm raised meat products. Beef and pork purchased directly from the farm are often sold by the whole, quarter or side. Customers purchase their share of the animal. The sections are cut to order, packaged and frozen, then picked up in bulk at the farm. Tommaso saw an opportunity (and a consumer preference) for offering individual cuts that would satisfy the changing preferences of consumer tastes and culinary trends. After months of researching the regulations and guidelines for labeling and selling individually packaged products Tommasso embarked on the task of locating a processing and packaging facility that met the standards set for Pittenger products.
 Lou blazed a trail that many other farmers are now following-offering customers the best quality, best tasting locally produced meat products available in small packaged quantities. The market response has been exceptional-perhaps because purchasing meat in individual cuts is something consumers are already in the habit of doing, or perhaps because a lack of freezer space, dietary trends (and the overall economy) may make it more challenging to purchase larger quantities at one time. Individually packaged cuts of meat offer an additional benefit-allowing customers who are rediscovering culinary joy to "step out of their comfort zone" and try new recipes (and some traditionally favorites) that incorporate wholesome locally grown ingredients.
To help those navigating their way to culinary bliss, Lou also shares some of his own favorite recipes, cooking tips and tricks with his customers. Being an active member of several Farmers' Markets gives L.L.Pittenger Farm the added bonus of creating a personal connection with their customers which benefits everyone.

Interest in locally raised poultry had folks "flocking" to Brodhecker Farm's Poultry Workshop

In response to the increased inquiries about the "how-to's" of raising layer hens for egg production, Brodhecker Farm, Newton NJ hosted a free two hour Poultry Management workshop on April 1. Pre-registration was requested and the response was much larger than anticipated. Actual attendance exceeded sixty participants who came from all over the northernwest NJ region.The workshop covered topics related to poultry management and care. Starting off the afternoon with a focus on the specialized shelter, nutrition and care needed to get  those cute, fuzzy chicks off to a healthy start and continuing on through to the basics for keeping a healthy, productive flock of layers, the workshop focused on nutrition, housing, general sanitation and health and basic care of layers hens in egg production.

Phil Brodhecker of Brodhecker Farm, conducted the two hourinteractive workshop. An attentive audience represented a broad cross section of families and individuals who currently care for- or are planning to raise their own flock of two or more chickens.

Local interest in food production and locally raised products has increased significantly in recent years. Due in part to increasing consumer awareness of the benefits of buying local and in part to the rising cost of food, people are taking a hard second look at were their food comes from and how they can add home-grown foods to the family table. Workshop attendees expressed some other reasons for their interest in backyard poultry including the opportunity to give their children a first hand  agricultural experience and a knowledge of food production.


Some simply want to add another dimension of home-raised to their gardening efforts and for many...raising chickens promises to be rewarding and fun.

Brodhecker Farm is one of Sussex County's largest family owned, fully operational farms-raising field and forage crop, livestock and poultry. Phil Brodhecker has a degree in animal husbandry and had at one point in his career managed a large poultry production operation in the mid west. His expertise, resources and credential gave participants a well rounded perspective as he spoke to the shelter, nutrition and health needs of layer poultry. Brodhecker offered pragmatic management options and shared with the group some of the most common questions he fields from his customers but underscored that "...the best management systems are the ones that work for your lifestyle and objectives. There's a lot of information and opinion on what's the best- once you meet the basic nutrition and shelter requirements, and gain a little insight into the biology of your layer hens, the management style you choose is a matter of what fits best into your routine and lifestyle."
Brodhecker emphasized the importance of a good nutritional plan and explained how altering the chicken's diet with too many "chicken snacks" can quickly impact the health and production of the birds who have a high metabolic rate. "A chicken's heart beats over 200 times a minute," he said, "their bodies produce an egg per day-an egg with three separate components (shell, white and yolk). Meeting the nutritional demands of that kind of output takes with consistency and moderation on the snack side, will help your birds stay healthy and productive."

The interactive workshop concluded with an opportunity for participants to discuss their individual questions with Brodhecker Farm staff who were on hand throughout the afternoon. A coop and run display was available for closer inspection-as were feeders and watering equipment of varying sizes. Brodhecker Farm just recently introduced a chicken run- designed and built by farm staff-to their coop and poultry offerings. The run is designed with an entrance access customizable to fit the layout of existing shelters.  The ability to customize caretaker access to the shelter makes it easier to integrate the coop and run into the backyard or landscape. Constructed for durability and with protection against preditors in mind, Brodhecker's chicken run gives the birds access to forage. exercise and fresh air while still protecting them from the elements and keeping   them safely contained.

Sussex County has a rich agricultural heritage and a growing population of small farm operations and backyard producers. New Jersey's agricultural picture has changed over the decades and is continually making room for small acreage farms who add to the beautiful mosaic of agriculture in the Garden State.

Learn more about Sussex County Agriculture and locally grown/locally produced foods by visiting the Sussex County Board of Agriculture .

 Sussex County's Best
Sussex County Board of Agriculture /Plant a Row for the Hungry initiative. The farming community has undertaken the initiative to join with the local gardening community in an effort to "take a bite out of local hunger".
But what inspires gardeners to want to join with in this effort? Sussex Naturally wanted to know who's participating and why...the SCBOA website sussexcountyboardofagriculture.org had the answers we were looking for.



Sussex County gardeners are seeing a great return for their efforts this year-and for avid gardener, Keith Hopler, it has truly been an extraordinary season.

submitted photo: Sussex Co gardeners enjoy a great season

The Frankford resident has been actively practicing sustainable food production for many years and has expanded his garden in size and variety to supply a full growing season of delicious veggies. Keith traditionally shares a great deal of the produce from his lush garden with friends,associates and neighbors. While he enjoys eating the fresh produce, he also cans and preserves much of his seasonal harvest for his personal use throughout the rest of the year. But "sharing the bounty" is one of the best rewards for his efforts and long hours in the garden.

This year, Keith has some new neighbors to share with. Through his participation in the Sussex County Board of Agriculture's Plant a Row for the Hungry initiative he's already presented a wide variety of fresh greens to HARVEST HOUSE in Sussex earlier this season. With an anticipated bumper crop of tomatoes reaching their maturity within the next few weeks- Keith sees this as another great opportunity to "help take a bite our of local hunger-by sharing with a neighbor in need". He's already planning additional PLANT A ROW donations as the harvest season progresses.

Usually,Keith like many other Sussex County gardeners and farmers, likes to keep his giving and sharing a more private matter. However he's allowed us to help celebrate his garden success- and his Plant A Row sharing- in hopes of inspiring and encouraging other gardeners to do the same.

"I have always loved to garden", Keith said, "And have always found there's been more than enough for my table-cupboard and to share. It's a great feeling to know you're helping someone out...simply by doing what you love to do!"

Frankford Township resident, Keith Hopler (Left )makes a garden harvest donation to HARVEST HOUSE in Sussex.

Meet Churutabis Farm A Sussex County small farm success

NJ Agriculture is much like a beautiful mosaic-comprised of large farm operations and an increasing number of small family farms. Many new small farm operations have their beginnings in a life long dream- to cultivate a deeper connection to nature- a passion for agriculture or a desire to create a small business enterprise. For many, the road from dream to reality is paved with unanticipated challenges, successes and failures. But those who persist- personal and perhaps ultimately financial rewards can be found.Finding the balance between passion and business is key to NJ Agriculture's viability.

Churutabis Farm in Frankford is one of several small farm business success stories in Sussex County. It's also a success story, written over time, and punctuated with challenges, setbacks, adaptations and growth. Founded in 2001 by Hannelie and Werner Rheeder, Churutabis Farm has been evolving over the past nine years.
Agriculture's roots run deep in the family's history dating back to Hannelie's childhood experiences in Namibia, where her family raised bore goats and sheep. After moving to the US and establishing her family, Hannelie and Werner spent many weekends "escaping" urban living and traveling to the beautiful farm countryside of Sussex County. Attracted by the vast open space and agricultural heritage of the County, they eventually relocated their family to Frankford and began to build their vision of a family farm.

Churutabis Farm began as many small family farms do, with a great deal of planning, sweat equity and investment-and a few animals. The family soon became involved in the Sussex County 4H Livestock program and the three Rheeder children began learning about dairy goats through their hands-on experiences in the goat club. Juan, Migael and Lindie learned about breeding, tending and showing their goats with the guidance of their club leaders and fellow members. As a 4H leader, Hannelie was able to contribute her vast experience and knowledge to the organization as well.

For a time, dairy and meat goats were the focus of the farm enterprise. The family grew in their enjoyment,knowledge and expertise in this area- however as a business venture- sustainability was challenged by an over abundance of product which could not be marketed (milk, cheese, butter etc.) and a limited demand for breeding stock.

Poultry was part of the family's operation early on-but as a sideline rather than a focus of their ag efforts. Prompted by a need to evolve from a backyard family farm into a agri-business, the family readjusted their thinking and identified a market niche that could satisfy their personal goals and grow their farm business. Tapping into local expertise,investing in their own internet research and developing a network of friends within the local farming community -Churutabis Farm made a successful shift from livestock to poultry production. Now they are fast becoming one of the area's premier producers of farm raised duck, guinea hen and geese-supplying locally produced meat to satisfy the growing NYC restaurant market demand.

Demand for their product has increased significantly over the past few years. To meet supply demands, Churutabis Farm continually reviews their expansion and management plans-careful to be be certain a market is in place BEFORE making additional dollar or labor investments (a lesson most small farm producers soon enough learn).
Churutabis Farm has developed a carefully orchestrated and timed production schedule and has virtually eliminated "brooding" from their program-reducing many of the management challenges associated with incubation and hatching of new chicks. Now, day-old birds are shipped to the farm. The birds are naturally raised and pastured until they reach their optimum market maturity. They are then sold to a distributor who processes and markets the finished product.

By adjusting their production process and working with a distributor, Churutabis Farm can focus their resources and attention to raising meat products of consistent quality and desirability.This management system also allows the family to take a much needed "breather" during the deep winter months- a welcome change from previous years of livestock production.

Churutabis Farm is a great example of the evolution of agriculture in New Jersey-demonstrating how small farms are adding to the beautiful mosaic of agriculture in the Garden State.

To those small farm producers currently finding their way in the farming business, Hannelie offers this advice: " If you build slowly, and develop a market for your product before adding more to your plate-you can be successful. Though it isn't an easy road, your passion can be profitable, sustainable and rewarding."

The Sussex Naturally congratulates Churutabis Farm for  their success in developing a management and business plan that meets the growing demand for high quality, locally grown food products.

Hydroponic agriculture+Arthur&Friends=Sussex County Success story

What happens when a "small seed of an idea" is planted in a resource rich environment and nurtured with passion and dedication? Fantastic results with real benefits-in this case-Arthur and Friends.  
The IDEA: Giving our disabled community the workforce skills and training they need to be productive and produce a marketable commodity which benefits the larger community.  
The SOLUTION:  
*Make use of existing-though underutilized-greenhouse facilities through implementing a hydroponic production-growing plants without soil-operation which will grow marketable products that meet consumer demand for locally produced foods. 
*Equip the disabled population with specific skills and training needed to not only grow the produce, but also a business. 
*Welcome community involvement, support and exposure in a way that educates, sparks dialogue and builds a bridge between the disabled workforce and business.
*Meet consumer demand for safe, locally produced products for their table.  


The RESULT: Arthur and Friends-hydroponic agriculture which is actively producing a varied selection of fresh greens supplying local restaurants and family tables-year round. What began as an idea has developed into a model which can be reproduced and has attracted the interest of urban agriculturalists and environmentalists- who are seeking innovative ways to increase food production and feed a growing population.Hydroponic gardening is productive, green and space efficient-and offers a viable means to address the challenge.

How does it work? Recirculation of nutrient rich water in a climate controlled environment means little to no water waste, maximization of yield and- well- happy plants, which can supply a steady source of nutrition in areas where traditional agricultural practices are impractical or impossible.
Arthur and Friends is located in the greenhouse at the Sussex County Fairgrounds in Augusta, NJ. The location is ideally situated- allowing workers easy access to public transportation- so they can independently get to work. The SC Fairgrounds is also a familiar location to many in the TriState Region. Best know as the home to New Jersey's largest annual agricultural fair- The NJ State Fair® Sussex County Farm and Horse Show, the Sussex County Fairgrounds hosts over 225,000 Fair visitors each year. With a full schedule of family fun ALL SEASON events, the Sussex County Fairgrounds is a popular destination throughout the region. The NJ State Fair®/Sussex County Farm and Horse Show was established as-and continues to be-a hub to the larger Sussex County Agricultural community-providing agricultural education, participation and plain old fun for generations of community residents and visitors alike. Arthur and Friends welcomes visitors as well as shoppers. All are invited to stop by and learn how hydroponics works or select from the wide assortment of freshly harvested greens for the family table.

The Sussex County Board of Agriculture recently honored Arthur and Friends, for their innovative contribution to the "mosaic of agriculture" in the Garden State. The changes in NJ Agriculture and the challenges faced by the industry are obvious to all. As the NJ Agricultural landscape continues to reshape itself, the SCBOA embraces the small operation whose innovation, passion and contributions are helping to address those changes and keep New Jersey Agriculture viable. Arthur's inspiring and heart felt acceptance remarks are a reminder to all-"Believe in your dreams, never-never give up-keep believing". Congratulations to Arthur and all his friends for the dream, vision and dedication to make it happen.




To learn more about Arthur and Friends check out the You Tube video link

An Apple a Day...your NJ Grown favorites

Apple picking season is on its way.  We've been polling readers to find out their favorite NJ Grown choices-and with 30 varieties of apples grown in NJ alone, this was no small task-whether you enjoy the crisp crunch of a first bite-or sweetly baked apple crisp- our Apple a Day blog will make your mouth water!
Granny Smith is a top pick of our Green Happenings readers-maybe it's the color?
These tart tasting apples are great for all-purpose use.








LOOKING FOR A FANTASTIC NEW RECIPE?  We found a great one on the Food and Wine website. Kate Newmann contributed this little slice of culinary heaven:

mith Apple and Brown Butter Custard Tart

• ACTIVE: 1 HR
• TOTAL TIME: 3 HRS
• SERVINGS: 8 TO 10 SERVINGS

• MAKE-AHEAD
• STAFF FAVORITE

INGREDIENTS

TART SHELL

1. Vegetable oil spray
2. 1 1/3 cups all-purpose flour
3. 1/2 cup sugar
4. 1/2 teaspoon baking powder
5. 1/4 teaspoon salt
6. 1 stick unsalted butter, softened
7. 1 large egg yolk mixed with 1 tablespoon water

FILLING

1. 10 tablespoons unsalted butter
2. 1 cup sugar
3. 5 large Granny Smith apples (6 to 8 ounces each)—peeled, cored and cut into 6 wedges each
4. Salt and freshly ground pepper
5. 2 large eggs
6. 1/4 cup all-purpose flour

DIRECTIONS

1. MAKE THE TART SHELL: Preheat the oven to 350°. Spray an 11-inch fluted tart pan with a removable bottom with vegetable oil spray. In a food processor, pulse the flour with the sugar, baking powder and salt. Add the butter and egg yolk mixture and process just until the pastry comes together. Turn the pastry out onto a work surface and knead 2 or 3 times. Press the pastry evenly into the tart pan and refrigerate until chilled, at least 30 minutes.
2. Line the tart shell with parchment paper and fill loosely with pie weights. Bake for about 35 minutes, until the edge is set. Remove the parchment and pie weights and bake for about 20 minutes longer, until the tart shell is lightly browned all over.
3. MEANWHILE, MAKE THE FILLING: In a very large skillet, melt 2 tablespoons of the butter. Add 1/2 cup of the sugar; cook over high heat until just brown. Add the apples, season lightly with salt and pepper and cook over moderate heat, turning once, until lightly caramelized, 12 minutes.
4. In a small saucepan, cook the remaining stick of butter over moderate heat until the milk solids brown and the butter is fragrant, about 7 minutes. In a medium bowl, using an electric mixer, beat the eggs with the remaining 1/2 cup of sugar until thick and fluffy, about 3 minutes. Beat in the flour and 1/4 teaspoon of salt, then beat in the browned butter, scraping the milk solids into the custard mixture.
5. Pour the custard into the shell; arrange the apples in a single layer of slightly overlapping circles. Bake in the lower third of the oven for 45 to 50 minutes, until the custard is puffed and richly browned. Transfer to a rack and cool before serving.