The Catskill Chronicle

Story and photos by Ted Waddell

[ABRAHAMSVILLE,PA] – Willow Wisp Organic Farm hosted an open house on Saturday, September 19, an event that attracted about 150 folks during the afternoon –  people from both sides of the river who were interested in organic farming and community-supported agriculture (CSA).

In 2007, Greg Swartz and Tannis Kowalchuk bought a farm of their own, and two years later celebrated their first year of full production.

Swartz has been farming in the Upper Delaware River Valley for a decade, first as an apprentice on an organic vegetable farm, and, in the wake of working on several farms in Sullivan County, deciding to go into farming on his own.

Kowalchuk divides her time between working the farm, serving as artistic director of the North American Cultural Laboratory (NACL) in Highland Lake, NY and raising their 14-month old son Simon, a bright-eyed little lad who thoroughly enjoyed the open house –  especially sitting in the driver’s seat of a bright red tractor with Lucas Petersheim.

The area’s newest entry into the organic farming scene specializes in growing a diverse mix of vegetables, herbs and cut flowers, while future plans include adding a broad range of small fruits and pasture raised organic eggs to the healthy mix. Willow Wisp is a familiar face at the Callicoon Farmers Market and several retail outlets.

For 2010, plans are afoot to launch a CSA program, in which people can purchase a share in the farm’s bountiful harvest, and come to the farm to pick up a seasonal mix of vegetables. The summer share is scheduled to run from June to November, while the winter share will go from December to May.

“You take as much as you feel you can use. Are you having guests for the weekend? Take more. Are you going away for part of the week? Take less,” said Swartz as he explained the CSA idea to the crowd making its way around the farm on a guided tour. “By supporting the farm in this way, you share in the bounty, gain connection to the farm where your food is grown, and become part of a community.”

During the tour, Swartz noted that organic farmers “take the long view that, while growing food, we should always be improving the soil, increasing the farm’s biodiversity, and contributing to our community,” and, to this end, don’t use pesticides, herbicides or synthetic fertilizers.

What better way to start a walking tour of a working organic farm than to chat with your neighbors, meet new folks and sample a variety of brews and dishes prepared with organic ingredients?

On the menu: French bread with cilantro-cumin pesto, roasted rutabaga with chipotle mayo, rutabaga fries (a real hit), grilled beats with goat cheese, and Kowalachuk’s sauerkraut and cukes, another dish that disappeared in a wink at Willow Wisp.

For information about Willow Wisp Organic Farm,  located at 25 Stone House Road, call 570-224-8013 or www.willowwisporganic.com.

To view more photos or to purchase prints from A Willow Wisp Welcome visit the Chronicle on Zenfolio.