Farm to Fork Takes Central New York

With the help of the Ithaca Farmers Market, farmers, bakers and cheese makers are setting their places at local tables.

Story by Megan Falk | Photos by Katie Tsai

On the last Saturday morning of March, hundreds of Central New Yorkers rose out of hibernation and hopped into their Subarus to visit the iconic Ithaca Farmers Market in Ithaca, New York. There, a couple lingered in front of their favorite baker’s table, taking in the homemade berry pies and s’more bars before settling for lemon cookies. Regulars dug through baskets and filled their reusable bags with rainbow carrots, while others munched on samples of Gouda and chit-chatted with the cheese maker. Just an hour away from Syracuse, the market brings together the economically and socially supportive community and the bakers, farmers, and ranchers who grow or raise their specialties within a 30-mile radius.

Blue Bird Bakery

Owner: Jodi Sterling

I have a lot of regular customers here, but [at the Wednesday market], I know what they want before they come to the table."

In the hours leading up to the market, Sterling can be found hustling to put the last batch of pear ginger scones — her favorite — in the oven before she makes the short eight-mile drive. The lifetime baker learned the trade from her father, and she first brought her business to the Ithaca Market, where her treats are exclusively sold, six years ago. Though she’ll always have — and run out of — fan favorites like pies and scones, Sterling changes up her menu each week and has added gluten- and egg-free baked goods to satisfy the sweet cravings of her customers with dietary intolerances.

Jodi Sterling learned to bake from her father, and first brought her treats to the Ithaca Market six years ago.

Though Sterling changes up the menu each week, her pies and scones are fan favorites, and she has added gluten and egg-free baked goods for customers with dietary intolerances.

Six Circles Farm

Owner: Jacob Eisman

The market gives us a face...You go to a large grocery store and you don't really see who grew the food or where it came from."

With the help of his co-owner and brother, Eisman has been selling vegetables and housemade condiments and spice mixes at the market since 2002. Eisman’s interest in the food system roots back to his college days when he noticed the cafeteria’s substantial food waste. He later went on a trip to Africa and India, where he saw the countries’ corruption in food distribution, and soon decided to launch his own farm. In addition to harvesting rainbow carrots, purple potatoes and kale, the duo mixes their own brand of garlic scape pestos and hot sauce named after their grandmother Rosie. But Eisman isn’t only the face of Six Circles — he’s also a guest singer on his friend-slash-rapper Jacksonic’s album JGOATS, which features nine tracks about the farm.

Eisman has been selling vegetables and housemade condiments and spice mixes at the market since 2002.

Rainbow carrots harvested from Six Circles Farm.

Humble Hill Farm

Owner: Rick Tarantelli

It’s a wealth of information. If you have a problem or you’re looking for a tool or a way to do something, you have all these other farmers to learn from."

In his nineteenth year as a vendor, Tarantelli is an Ithaca Market veteran. The reggae-musician-turned-farmer first witnessed the beauty of farming on trips to Jamaica and came back to the States with a newfound passion for growing apples, peaches, pears, and most significantly, garlic. Tarantelli picked up the trade after attending a nearby garlic festival in the Hudson Valley and soon moved just south of Ithaca to join the market with his 10 varieties in tow. Whether it’s fixed with cloves of heat-packed Metechi or bold Music, Tarantelli’s favorite garlic-infused dish is the classic slice of garlic bread.

Tarantelli returned from trips to Jamaica with a newfound passion for growing garlic, and picked up the trade after attending a nearby garlic festival.

Crosswinds Farm & Creamery

Owner: Sarah Van Orden Morrow

Being at the market makes you feel appreciated — you get to see first-hand people enjoying what you make.”

Since 2012, Van Orden Morrow and her husband have been making the 25-mile journey from their farm to the market to introduce their four artisanal cheeses to fresh palates. The couple raises and milks 40 Brown Swiss dairy cows to produce cheeses from start to finish, with some aging processes lasting up to 12 months. Named Morning Glory, Goblin and Butternut, each of the cheeses is a tribute to the cow whose milk was transformed into wheels of the farm-fresh specialties. Even the lactose intolerant can find something from the farm to satisfy their stomachs, including a whole hog destined for a pig roast.

Since 2012, Van Orden Morrow and her husband have been making the journey from their farm to the market with their four artisanal cheeses.

Each of the cheeses are named as a tribute to the cow whose milk was transformed to make the wheels of fresh specialties.