There are now more than five Adirondack Harvest farms raising organic wheat, an environmentally friendly, alternative crop milled at the Champlain Mill in Westport. Wheat is easily stored in large silver bins throughout the valley and is ground fresh at the mill all year round. Our talented bakers use this certified organic wheat fresh from the Champlain Valley.

Adirondack Harvest orchards have fresh apple cider available most of the year. Fermented apple juice is known as "hard cider;" unfermented, freshly expressed juice is called "sweet cider." Look for increasing numbers of Adirondack Harvest producers making wine from grapes, strawberries, maple syrup, herbs and other local products. A grape variety trial is being conducted by Cornell University in the North Country to enhance the wine producing qualities of cold tolerant grapes.

Horticulture is a fast growing industry in the North Country that includes greenhouses and nurseries. From flowers and shrubs to trees, vegetable seedlings and landscaping, farmers are finding that they can succeed with just a few small acres by intensively managing the land for these landscaping and decorative products. Horticultural enterprises require much work April through December and provide relaxation during the months that follow.

Dairy farming is the number one agricultural enterprise in Northern New York. There are approximately 41,200 cows in Clinton, Essex and Franklin Counties. On average, each cow produces 15,700 pounds per year. This is 77,900,000 gallons of milk per year or enough milk and cheese for 1.3 million people. Milk sales alone bring in over $78 million annually to our region's economy. Milk is available fresh year round.

Herbs are the leafy part of plants such as basil, chives, mint and parsley, which are gathered and dried. When herbs are properly dried most of the moisture is removed, leaving shriveled leaves. These dried leaves, however, still retain the essential oils that give the herbs their special flavor.

New York State is ranked second in apple production in the United States and this region boasts bountiful orchards with many varieties for eating and baking. The average consumer eats less than one serving of fresh fruit per day at the same time that the USDA recommends 2 to 4 servings per day for good health. In the Champlain Valley, the McIntosh apple is queen. Our farmers also excel in raising Empire, Gala, Macoun, Paula Red, Cortland, Jonamacs, Honey Crisp and Zestar. Fresh and premium-stored apples are available locally from late August through May.

A jelly is a clear, bright mixture made from fruit juice, sugar and often pectin or acid. A jam is a thick mixture of fruit and sugar (and often pectin) that is cooked until the pieces of fruit are very soft and almost formless -- the texture of a thick purèe. A preserve is almost identical to a jam but preserves can contain large chunks of fruit or whole fruit. Jams and jellies boast quick energy, delicious flavors and only 48 calories per tablespoon (less for jellies made with low-calorie sweeteners). Enjoy the wide array of jams, jellies and fruit syrups made from wild and locally grown fruits and berries in the Adirondacks.

A typical beehive produces 80 pounds of honey. Bees are responsible for pollinating an estimated one out of three foods we eat. New York State ranks number two in maple production and sugaring season usually begins in late February. It takes 40 gallons of sap to make a gallon of syrup, and an average 40 year old sugar maple tree provides ten gallons of sap each year. Maple products may be stored and are available year round.

Many of our farms are meeting the growing demand for hormone free, locally grown, pasture-raised meats. Try a fresh local turkey or chicken and taste the difference in quality. Knowing the farmer from whom you purchase your meats will give you comfort in knowing that the animals were well cared for and humanely slaughtered. Some farms will work out an arrangement to custom cut the meat to your specifications and, should you have special needs, many will raise animals to meet those needs. Meats are available year round.

Many local entrepreneurs are making their special family recipes available and there are a tremendous variety of tastes that may be enjoyed by a sampling of Adirondack Harvest condiments. The shelf life of locally grown products increases tremendously with the processing of these delicious specialty foods.

Vegetables grown on Adirondack Harvest farms include corn, garlic, asparagus, cucumbers, tomatoes and many more. By purchasing these fresh vegetables in season, you'll truly enjoy that fresh-off-the-farm taste. Look for local produce and keep in mind that potatoes, carrots, cabbage, garlic, onions, pumpkins and winter squash store very well for several months after harvest. Increasing the vegetable content in your family's diet can increase health and longevity and the USDA recommends 3 to 5 servings every day.

The forest products industry is among New York State’s leading manufacturers. The forest products industry contributes $3.7 billion to the state’s gross product. Forests cover over 62% of New York State, an
increase of 23% since 1953. The top ten tree species in New York are:
Sugar Maple, Red Maple, Eastern Hemlock, White Pine, White Ash,
American Beech, Northern Red Oak, Black Cherry, Aspen and Spruces.
Many Adirondack crafters and artisans make products from the Adirondack Forests. Take home the scent of the Adirondacks with locally made wood products such as balsam pillows or wreaths.