Mackenzie -Columbia University
Support Your Local Sustainable Farmers!
Brooklyn Grange
Above is a picture of some friends and I at the Brooklyn Grange. This farm is truly inspiring
because it was built on the roof of an old building in the Brooklyn Navy Yard. Their work has
demonstrated that sustainable, organic foods can still be accessible in urban settings. They
provide residents of Brooklyn with fresh, seasonal fruits and vegetables and are successful
enough to produce a profit-even with the land limits of the roof! Farmers at the Brooklyn
grange were kind enough to give us a tour and are very passionate about educating others on
sustainable practices.
Hawthorne Valley Farm
Hawthorne Valley Farm is a family-owned farm that is strongly committed to producing food
that is grown on principles of biodynamic agriculture. They strive to produce nutritious food,
preserve farmland and wildlife habitats, utilize land for sustainable agriculture, enhancing the
economic growth of the region, and strengthen connections between people and the land.
Monkshood Nursery
Monkshood Nursery is a certified organic farm that produces a variety of produce to be sold in
New York City farmer’s markets and through CSAs. By traveling into the city to participate in
farmer’s markets, they provide urban residents with access to organic and local produce that
would be difficult to obtain otherwise.
Mackenzie -Columbia University
A Full Meal Prepared with Local Food
Once you purchase some of the fresh goods from these three farms, you’ll need to know how
to cook it! Below is a meal built around the food that the Grange, Hawthorne, and Monkshood
offer so that you can enjoy your fruits and vegetables at any course of a meal.
Eggplant from Monkshood Nursery is baked in a marinade of olive oil and garlic and mixed with
plain yogurt from Hawthorne Valley Farm. Cilantro grown at the Brooklyn Grange is chopped
and added along with lemon juice, then blended into a creamy dip to be served with pita or
crackers.
Heirloom tomatoes from Monkshood Nursery roasted in the oven along with oregano and basil
herbs from the Brooklyn Grange. Chicken breast from Hawthorne Valley Farm is then
marinated in lemon juice and herbs, and then combined with the tomatoes for the main dish.
Green apples, green pears, green bell peppers, and salad greens such as spinach, kale, and
chard from any combination of the three local farms are combined to make a refreshing juice
full of essential vitamins and nutrients.
Tomatillos from Monkshood Nursery are baked and then mixed with cornstarch and topped
with strawberries, flour, sugar, cinnamon, and pecans. Serve with ice cream from Hawthorne
Valley Farm’s dairy cows.
Mackenzie -Columbia University