Farm To Table promotes organic, locally grown food in Greene
Owner of Greene Pasture Ranch Victoria Pezzino recently opened Farm To Table, a local farm grocery store, and operates with the help of her mother Milady and daughters Grazielle, and Dayani. The store is located at 13 South Canal Street in Greene, NY. (Photo by Kelli Miller)
GREENE — Owner of Greene Pasture Ranch Victoria Pezzino recently opened Farm To Table, a local farm grocery store, and operates with the help of her mother Milady and daughters Grazielle, and Dayani. The store is located at 13 South Canal Street in Greene, NY.
“We opened the store to be able to provide fresh produce and meats to our local community,” said Pezzino. “Our goal here is to provide an outlet for our local farmers where they can bring their items in and we'll take care of everything else.”
She said the weekday hours are 11 a.m. to 5 p.m. and weekends are 11 a.m. to 7 p.m. and they are closed on Tuesdays. Hours may be subject to change in the future.
What's really hard for the farmer is the separation from farming and retail. She said supporting local farms and making sure they don't go extinct is very important to her because once the land is gone, its gone.
“We've always had our hands in food, coming from a Dominican and Sicilian heritage,” she said, “ Originally the store was just going to be a place to showcase our meats but when I joined the Farm Bureau, I saw a lot of farmers suffering. So I started working with the local farms and wanted to put it all under one roof. Its always been a dream of mine.”
“So many people helped with the building. Greg Goodrich did the woodwork. Randy Sherman helped with the wood construction. Joe and Margaret Kieseker worked on the electric and décor, and Deb Sherman helped with signage,” said Pezzino. “We've been very blessed.”
Pezzino raises grass fed cattle and chicken on her farm at Greene Pasture Ranch, in Greene, and offers organic meat for purchase in her store. She also stocks an array of organically grown products from local farmers such as milk and butter, eggs, baked cookies, cakes, fudge, jams, potatoes, carrots, greens, honey, syrup, goat milk caramel, ice cream, sausages, and more.
She said about 50 to 60 customers walk through the door daily and they look to provide local delivery in the future.
“Soon we'll have hot items, to go lunches, grab and go things, and chilis and soups made right here in the store,” she said. “We'll be utilizing as much as we can from local vendors.”
Pezzino's mom Milady said she is so proud of her multi talented daughter and although she is semi retired, she is excited to be working with her.
Grazeille said “It's an easy gig” and when they're not in the store, they're busy tending to the animals on the farm. Dayani said it's easy to connect with people and she has learned a lot of responsibility by working on the farm.
Pezzino said she uses a USDA butcher from Pennsylvania, a husband and wife team, Rachel and John Stahl. She takes the animals down and drops them off and the Stahl’s butcher and package for the following pick up. She said they're good people and like family.
Pezzino explained her family started dairy farming in the late 1970's. They moved from New York City and had the farm until the late 1990's and then opened the restaurant Mimi's in Greene for about 30 years.
She said they went back to beef farming in 2018. They wanted to rejuvenate the farm, bought a few cattle and chickens and moved forward into organic production.
Besides running the ranch and store, Pezzino takes her farm grown meats to the Greene Farmers Market. She said she supports as many farms as she can. Tractor Supply hosts the farmers market and will start up again in the spring.
Pezzino added, “If anyone has needs for fresh from the farm products, The Oxford farmers market is phenomenal. They do an inside winter market with a variety of organic products.
She said they work with local food pantries and will make monthly drops to provide for people in need.
Pezzino reflected on the late 70's, early 80's when her parents were struggling with Dairy and she was about seven or eight years old. She was walking down to the barn in her little goulashes when she saw a bunch of people and there was milk coming out of the bulk tank and she said "oh my gosh, theres milk" and it was just flowing out, going everywhere” and her dad said not to worry and to leave it like that.
Her parents were protesting because milk wasn't being sold for the prices farmers needed. She said the radio station, and so many people where there and that was her first understanding of how hard it is for farmers.
A Ribbon cutting ceremony will be once they have hot foods available.
For more information visit Greenepastureranch.com or call Farm To Table at 607-875-0634.
“We opened the store to be able to provide fresh produce and meats to our local community,” said Pezzino. “Our goal here is to provide an outlet for our local farmers where they can bring their items in and we'll take care of everything else.”
She said the weekday hours are 11 a.m. to 5 p.m. and weekends are 11 a.m. to 7 p.m. and they are closed on Tuesdays. Hours may be subject to change in the future.
What's really hard for the farmer is the separation from farming and retail. She said supporting local farms and making sure they don't go extinct is very important to her because once the land is gone, its gone.
“We've always had our hands in food, coming from a Dominican and Sicilian heritage,” she said, “ Originally the store was just going to be a place to showcase our meats but when I joined the Farm Bureau, I saw a lot of farmers suffering. So I started working with the local farms and wanted to put it all under one roof. Its always been a dream of mine.”
“So many people helped with the building. Greg Goodrich did the woodwork. Randy Sherman helped with the wood construction. Joe and Margaret Kieseker worked on the electric and décor, and Deb Sherman helped with signage,” said Pezzino. “We've been very blessed.”
Pezzino raises grass fed cattle and chicken on her farm at Greene Pasture Ranch, in Greene, and offers organic meat for purchase in her store. She also stocks an array of organically grown products from local farmers such as milk and butter, eggs, baked cookies, cakes, fudge, jams, potatoes, carrots, greens, honey, syrup, goat milk caramel, ice cream, sausages, and more.
She said about 50 to 60 customers walk through the door daily and they look to provide local delivery in the future.
“Soon we'll have hot items, to go lunches, grab and go things, and chilis and soups made right here in the store,” she said. “We'll be utilizing as much as we can from local vendors.”
Pezzino's mom Milady said she is so proud of her multi talented daughter and although she is semi retired, she is excited to be working with her.
Grazeille said “It's an easy gig” and when they're not in the store, they're busy tending to the animals on the farm. Dayani said it's easy to connect with people and she has learned a lot of responsibility by working on the farm.
Pezzino said she uses a USDA butcher from Pennsylvania, a husband and wife team, Rachel and John Stahl. She takes the animals down and drops them off and the Stahl’s butcher and package for the following pick up. She said they're good people and like family.
Pezzino explained her family started dairy farming in the late 1970's. They moved from New York City and had the farm until the late 1990's and then opened the restaurant Mimi's in Greene for about 30 years.
She said they went back to beef farming in 2018. They wanted to rejuvenate the farm, bought a few cattle and chickens and moved forward into organic production.
Besides running the ranch and store, Pezzino takes her farm grown meats to the Greene Farmers Market. She said she supports as many farms as she can. Tractor Supply hosts the farmers market and will start up again in the spring.
Pezzino added, “If anyone has needs for fresh from the farm products, The Oxford farmers market is phenomenal. They do an inside winter market with a variety of organic products.
She said they work with local food pantries and will make monthly drops to provide for people in need.
Pezzino reflected on the late 70's, early 80's when her parents were struggling with Dairy and she was about seven or eight years old. She was walking down to the barn in her little goulashes when she saw a bunch of people and there was milk coming out of the bulk tank and she said "oh my gosh, theres milk" and it was just flowing out, going everywhere” and her dad said not to worry and to leave it like that.
Her parents were protesting because milk wasn't being sold for the prices farmers needed. She said the radio station, and so many people where there and that was her first understanding of how hard it is for farmers.
A Ribbon cutting ceremony will be once they have hot foods available.
For more information visit Greenepastureranch.com or call Farm To Table at 607-875-0634.
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