Spring is in the air!
Many of you have heard me talk about the fact that the eggs from our healthy and happy chickens travel 15 yards and the veggies 150 yards to your plate when you eat at The Kitchen. (This year the eggs will be making the same trip, but the vegetables will have to travel an extra 50 yards because Peter is rotating his fields for the health of soil.) Over the past few decades, there has been a pretty significant shift in how people think about food, from the methods of production to the environmental impact of its journey to our plates. Supporting local farmers and food producers is not just about enjoying fresher produce, but also about bolstering the local economy, reducing environmental impact, promoting sustainability, and fostering stronger community connections. Freshness and Nutritional Value
The most obvious benefit of buying locally produced food is its freshness. The short distance from farm to plate means that produce is harvested at the peak of ripeness, resulting in food that is not only more flavorful but also retains more of its nutrients. Compared to food that has been grown far away and shipped across the country or even internationally, often sitting in storage depots along the way, local food has a better chance of maintaining its nutritional integrity. Here at Ten Barn Farm, or with any local farmers selling at a farmers’ market, the food reaches your plate within a day or two of harvest, making it a healthier choice.
Additionally, local farms like ours grow their crops using practices that prioritize soil health and crop diversity, which results in tastier produce richer in nutrients. This approach contrasts with the mass production methods of large-scale industrial farming, which may focus more on high yields and uniformity than on nutrient density or flavor.
Environmental Benefits: Reducing Carbon Footprints
Another compelling reason to buy locally produced food is the environmental benefit it offers. The environmental impact of transporting food long distances contributes significantly to greenhouse gas emissions. According to Foodwise, a San Francisco based food-education organization, the average dinner served in the U.S. travels 1,500 miles to the plate.
Moreover, local farms are more likely to use organic or regenerative farming methods, which not only protect the soil but also conserve water and energy, and promote biodiversity in the surrounding ecosystem. No chemical fertilizers or pesticides….
Seasonal Eating and Biodiversity
Supporting local food systems encourages seasonal eating, which has both health and environmental benefits. Eating foods that are in season helps us both reconnect with the natural rhythms of the land and helps us better appreciate the cycles of growth. Seasonal produce is tastier, more affordable, and abundant during its peak harvest time. Moreover, when you eat seasonally, you diversify your diet, encouraging a varied range of fruits, vegetables, and other products which helps maintain both personal and planetary health.
Strengthening Community Connections
Perhaps a bit harder to measure, but hugely important to us as we begin our fourth season and look forward to seeing all our friends after a long winter, is the sense of community that grows up around buying locally produced food. When you come into The Kitchen at Ten Barn Farm or buy from local farmers, you are connecting with the individuals who produce the food, which builds trust and understanding–you have the opportunity to ask questions about the farming practices, soil health, and develop a better understanding of the care that goes into the growing of the food you eat. Investing in local food systems, we not only ensure that we eat fresher, healthier food, but we also contribute to the wellbeing of the local economy, community, and the planet.
Upcoming Events:
Please support us and buy your tickets now!
May 10 — Cooking class and book launch with Bobbie Lloyd, CEO of NYC’s Magnolia Bakery. 11-1:00pm Info and tickets here.
May 17 — Opera night and Italian Supper–We have a fabulous night planned starting with an Italian supper in the cafe at 6pm followed by an evening of arias and fun in our performance barn, beginning at 7:30pm. The five NYC performers will be joining us for dinner and might give us a preview of the evening while we dine. Info and tickets here.
June 6 — Dusty Wright and Friends concert. Dusty is bringing the whole band for his annual concert. Always a fabulous show. 7:30-9:30pm Info and tickets here.
June 13 — Pizza Night. Our first-ever Pizza Night with Erik Schmall. Fabulous pizzas with beer and wine available. No reservations required. 5:30-8:00pm
June 20 — Summer Solstice Dinner with Chef Quinn Pennea. 7-9:30pm Info and tickets here.
July 11 — Cuban jazz and dinner. Tickets are going fast for our Cuban dinner and Buena Vista Social Club concert with the Francois Wiss Trio. (The trio will be headlining at the Blue Note a few weeks before appearing at Ten Barn Farm!) 6-9:30pm. Info and tickets here.
July 18 — Fancy Feast Supper Club Dinner celebrating Upstate Art Weekend with a School’s Out theme 6-9pm. Info and tickets here.
July 19 — Jim Lauderdale in concert 7:30-9:30pm. Mark your calendars.
August 22 — Harvest Dinner With Guest Chef Mike Castellano 7-9:30pm. Info and tickets here.
August 29 — Italian Supper and Opera 6-9:30pm. Info and tickets here.
September 13 — 9th Annual Ten Barn Farm-To-Table Dinner. Please sign up now to reserve your spot 6-9:30pm. Info and tickets here.
You can also check out the full 2025 events calendar here.
Please make plans with friends and buy tickets now, we can’t wait to see you often this summer,
Julie, Peter, Roby, Matthew, and Andrew Harrington