It's a Long Road to a Tomato - Stewart, Keith
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Keith Stewart, already in his early forties and discontent with New York's corporate grind, moved upstate and started a one-man organic farm in 1986. Today, having surmounted the seemingly endless challenges to succeeding as an organic farmer, Keith employs seven to eight seasonal interns and provides 100 varieties of fresh produce to the shoppers and chefs who flock twice weekly, May to December, to his stand at Union Square Greenmarket in Manhattan-the only place where his produce is sold. It's a Long Road to a Tomato opens a window into the world of Keith's Farm, with essays on Keith's…mehr

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Produktbeschreibung
Keith Stewart, already in his early forties and discontent with New York's corporate grind, moved upstate and started a one-man organic farm in 1986. Today, having surmounted the seemingly endless challenges to succeeding as an organic farmer, Keith employs seven to eight seasonal interns and provides 100 varieties of fresh produce to the shoppers and chefs who flock twice weekly, May to December, to his stand at Union Square Greenmarket in Manhattan-the only place where his produce is sold. It's a Long Road to a Tomato opens a window into the world of Keith's Farm, with essays on Keith's development as a farmer, the nuts and bolts of organic farming for an urban market, farm animals domestic and wild, and the political, social, and environmental issues relevant to agriculture today-and their impact on all of us.
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Autorenporträt
Keith Stewart is a NOFA-NY certified organic vegetable grower in Westtown, New York, who has been selling to the NYC Union Square Greenmarket since it began. Keith’s garlic has been called “the most soulful garlic on earth” by Time Out New York. The New York Times said, “Keith’s farm grows garlic from another planet compared with the stuff in supermarkets.” He is the author of It’s a Long Road to a Tomato: Tales of an Organic Farmer Who Quit the Big City for the (Not So) Simple Life. His essays appear in The Valley Table, “the Hudson Valley’s only magazine devoted to regional farms, food, and cuisine.”