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.