THE ROAD THAT STARTED IT ALL
Have you ever wondered about Corbin Hill Road Farm? Located in Schoharie County, NY and in operation since 1793, CHRF was known for much of its history as the Old Brown Homestead which served as a dairy farm. In 2009, this farm was purchased by Dennis Derryck and a group of 11 investors who were committed to increasing food access to low income communities and communities of color in the South Bronx and Harlem. The original vision was that the farm would produce fresh produce for low-income communities in New York City, however, after some trial and error, the investors realized the key to solving the challenges of food access was to form partnerships.
These partnerships would help them meet demand and increase impact between CHRF and an initial group of four farmers in Schoharie County. Over the course of the first four years, this number grew to 42 including large commercial growers and smaller farms alike.
As a result, Corbin Hill Food Project was established in 2012 as a way to aggregate and distribute the large amounts of produce to underserved communities. Although the farm is not being used to build your weekly Farm Shares, it represents the vision of food sovereignty, racial equity, and community ownership that Corbin Hill aims to achieve. The farm has 10 agricultural fields ranging in size from 8 to 20 acres. The original house, built in 1802, has been restored using lumber harvested from the farm and geothermal heating has been installed. The barn, originally built in 1810, is 80% restored and will be completed later this summer. The property also includes a half-acre pond stocked with wide-mouthed bass, 850 raspberry shrubs, an apiary with 100 hives, and a few acres of wetland. The vision is that ownership of the farm will be transferred to the community in downstate NY.
Recently, the Food and Beverage Law Clinic at the Elisabeth Haub School of Law has provided CHFP with alternative processes to turn the vision of community ownership into a reality. Much work is to be done around processes for operations and programming,
but CHFP is committed to providing the community with some small degree of ownership and decision making power within the food system.
This week’s fresh pick is green garlic from R&R Produce in Goshen, NY. Green garlic is younger garlic that is collected before the cloves have started to mature. The veggie looks like a scallion, having a deep green stalk along with a pale white bulb. Aside from providing an extra flavor layer to your dish, green garlic can help boost immune system health as well as fight off gastro-intestinal infections!
Cook time: 30 minutes
1 cup of green garlic, chopped
1 tbsp extra virgin olive oil
1 cup cherry tomatoes, halved
2 cups of baby spinach, chopped (Don’t have any spinach? Use whatever leafy green you have on hand: chard, kale, and collards make great alternatives.
8-10 large free range eggs, beaten
1. Preheat your oven to 350F.
2. In a small 10-inch ovenproof frypan, sautè the garlic in olive oil over medium heat
3. In the same pan, add the cherry tomatoes and spinach and stir until mixed through.
4. Next, pour in the beaten eggs, and pat down any spinach which may be sticking out the top.
5. Pop in the oven for 15 minutes or until cooked through and golden on top.
Serve with a side of garden salad and fresh fruit.
You won't be disappointed. Don't forget to let us know how you liked the recipe by tagging us on social media or shooting us an email!