Brooktondale beans-and-grains farm Cayuga Pure Organics is in the New York Times this week!
Field Report: Market Share
David La Spina for The New York Times
By CHRISTINE MUHLKE
Published: October 13, 2010
In New York City, the push to eat locally can go only so far, allowing diners the occasional gotcha moment at restaurants that promote their sourcing. When I tasted the smooth, rich polenta at Roberta’s, a restaurant in Brooklyn that grows vegetables out back, I was sure I’d caught them. “Anson Mills, right?” I asked the chef, Carlo Mirarchi, name-checking the South Carolina gristmill of choice. He’d got me: “Cayuga Pure Organics, upstate.” O.K. . . . Did the staff forager at Print, an upscale locavore restaurant, find the nutty freekeh (roasted green wheat berries, a Middle Eastern specialty) that anchors its vegetable plate at Kalustyan’s, across town? Cayuga Pure Organics again. The heirloom beans at Gramercy Tavern? Exactly.
Legumes and grains have come into play in New York in the last year, altering the lives of a small collective of farmers outside Ithaca along with it. Farro and polenta are no longer just Italian imports. Flour ground from organic buckwheat, rye or winter wheat can be found beyond the health-food store. Black, navy, pinto and heirloom beans like Jacob’s Cattle are sold at New York City green markets and snazzy grocers. Now that the missing links on the plate have been filled in by Cayuga Pure Organics, New York locavores can have their polenta cake and eat it too.