Category Archives: Food

Celebrating AgDay 2011

The folks here at Barrows Farm have very good reason to celebrate AgDay 2011. We are located in a state that uses 23% of the state’s land, approximately 7 million acres for farming production! Agriculture is important to New York State as its production returned almost $4.7 billion to the farm economy in 2009.

Milk is New York’s leading agricultural product and is produced all across the state. Milk sales account for one-half of total agricultural receipts. Production in 2009 was 12.4 billion pounds with a preliminary value of $1.7 billion. New York is the nation’s third leading producer and Wyoming County leads the state. New York ranks first in the nation in the production of creamed cottage cheese, low fat cottage cheese and sour cream.

New York livestock producers marketed 228 million pounds of meat animals (cattle, pigs, and sheep) during 2009. Ducks, broilers (chickens) and turkeys are also raised. New York ranks 20th in egg production.

Nationally New York ranked second in apple production, fourth for both tart cherries and pears and ninth for strawberries. We placed third for wine and juice grape production behind California and Washington. Sixty-six percent of the grape production was for juice and 34 percent went into wines in 2009. New Yorkers can also get locally grown peaches, sweet cherries, blueberries and raspberries in season.

The value of all vegetables produced in NY totaled $408.9 million in 2010. NY ranks fifth nationally in fresh market vegetable production. Cabbage, sweet corn and onions lead the way. NY ranks second in the production of pumpkins, third in cauliflower, fourth for snap beans, cucumbers, and squash, and ninth in tomatoes. We also produce many vegetables used for processing such as beets for canning, cabbage for sauerkraut and peas for freezing. Don’t forget about all the great road side stands and farm markets that will be opening soon.

New York produces a variety of field crops largely in support of its dairy industry. Corn, soybeans and wheat are most widely grown. New York ranks third in corn silage, seventh in oat production, 21st for grain corn, 25th for soybeans 27th for hay and 31st in wheat production.

Maple syrup production in New York for 2010 was 312,000 gallons (valued at $17.8 million) ranking us second behind Vermont. In 2009, New York floriculture products were valued at $171 million. Bedding and garden plants top the list of commodities. The wholesale value of New York’s floriculture output ranks seventh nationally at $171 million.

Many people may forget where their food, clothes and alternative fuels come from…but farmers keep doing the thankless job of putting food on your plate and clothes on your back. I know there are others within the change for production but without someone out there tending to the harvest and shipment of your meats, vegetables, cotton for clothing, grains for breads and such…we would be a completely different society. Everyone should be very thankful for each small thing a farmer does to make OUR lives better!


Old Fashion Cheesecake

This is a 9 inch round cake. Preheat oven to 400 degrees.


  • 1 cup flour
  • 1/4 pound butter, softened
  • 1 egg yolk
  • 2 tablespoons sugar


  • 1 pound cream cheese
  • 1 tablespoon flour
  • 1/2 cup sugar
  • 4 eggs, seperated
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 2 tablespoons vanilla
  • 1/4 teaspoon salt

Make the pastry first. Mix the flour and butter until well blended. Add the egg yolk and sugar, blend well. Take apart the 9-inch springform pan with a removable bottom and press about half of the pastry into the bottom. Bake for about 8 minutes and cool. Fit the rim of the pan onto the bottom, then press the remaining pastry all around the inside of the rim about half way up. Don’t worry if it is uneven.

Lower the oven to 350 degrees, set the pastry aside and proceed with the filling. In a mixing bowl, cream the cheese until soft. Add flour and sugar, mix well. Add yolks, heavy cream, sour cream and vanilla, beat well. Beat egg whites with salt until they hold stiff peaks but are not dry.Β  Folk into batter and pour into the pan. Bake for 45 minutes.

Cool and serve at room temperature. Top with canned cherries and serve!

Canned Cherries:

Stem and pit cherries, wash and pack tightly into a jar. Fill with boiling light syrup, 2 cups of sugar (I used 1/2 sugar and 1/2 honey) to 4 cups of water makes 5 cups of syrup, leave 1/2 inch of head space. Cover and process in a boiler water bath (20 minutes for pints or 25 minutes for quarts).

The Best Brunch

We had brunch this morning for a Pampered Chef show. We served an excellent array of farm raised pork products…sausage, bacon and ham steaks. There was pull apart breakfast pizzas, covered in farm fresh eggs!

It was a perfect example of farm to plate and much fun was had by all! Of course, all of our meat and eggs are grown by either ourselves or our son in law, so this was normal for us. But it was great to share with others who aren’t as privledged as we are every day.

God Bless and don’t forget to buy local from a nearby farm!