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News & Notes

Hello! We are a group of students from The Culinary Institute of America (CIA) who worked in collaboration with Glynwood to produce curated recipes for the members of the CSA program this summer. Our aim has been to highlight the fresh produce in the weekly CSA share boxes, and create composed dishes for you to make at home. We have really enjoyed the challenge of trying to test out new and creative ways to integrate as much produce as possible into our recipes. For example, kale and spinach tasted great when incorporated into homemade tortillas, and marinating beets turned out to be a fantastic replacement for tuna in a poke bowl. 

Ryan Ciancanelli joined the Glynwood team as Staff Accountant in June 2022. He is responsible for the day-to-day accounting and financial reporting at Glynwood. Ryan has lived in Beacon, NY his whole life. He is from a large family that also lives in the area and is one of nine children. 

Perhaps the single most important factor in baking a satisfying loaf of bread is the quality of the flour used: not only the way in which the flour is ground, but also the nutrient and protein content of the wheat itself. 

This is somewhat problematic for bakers (and eaters) in our part of the country who are trying to make delicious breads using local flour. The American wheat industry is dominated by growers in Kansas and elsewhere in the Great Plains, meaning that the majority of research and development is centered on wheats that perform well under large scale commercial production and in climates very different from ours. While farmers in northern climates manage to grow these varieties, the yield and quality are comparatively low, forcing bakers to supplement with higher quality wheat from elsewhere. 

Creating a successful land access match, such as a farmland lease, between a farmer and a non-operating landowner is no simple thing. A farmer should know quite well what they need in order to succeed, while a non-operating landowner knows what they want to see, hear and smell on their farm. 

Reconciling these two points of view can be  difficult because there are so many moving parts in agriculture. It’s not always tidy. It’s not always quiet. It doesn’t always smell terrific. Without some guidance, many land access arrangements have had poor results. (See this recent New York Times piece.)

The Hudson Valley Apprenticeship program provides education and support to ten apprentices at six farms across the Hudson Valley. Last month, we introduced you to apprentices Betty Bastidas and Kanav Kathuria. This month, we’d like you to meet Eric Visconti.  

Eric is apprenticing at Stonewood Farm in Millbrook. Stonewood’s immaculate market garden, which grows over 100 varieties of high-quality vegetables and herbs, is run by former Glynwood apprentices Ellie Brown (2020) and Andie Mitchell (2021).