When I look back over the 2024 season here on the farm, there are many things that stand out. I generally categorize those things in terms of crops, weather, people, and “other”. Somehow all these categories come together on this 60-acre parcel of land to make a wealth of memories, learning opportunities, and tasty, wholesome food.

In most years, the “other” category is quite minimal. The majority of the time spent on the farm is on crops, weather, or people with the occasional week when all the machines seem to need attention. This year we added a building project to the mix. After many years of barely finding seasonal housing, we decided to add on-farm accommodation for some of the farm employees.

I have to say that when starting a completely new project, ignorance is bliss. Little did I know back in January that it would take over 8 months of paperwork, inspections, engineering plans, a new septic system, and several hundred yards of soil to make on-farm housing a reality. Now that everything is in place, it seems like it has been there forever. As available housing remains an issue for the agricultural workforce, it is such an asset to be able to have this as a resource.

For me, the most dynamic part of the farm is the crops. It is this intersection where weather, people, and soil meet to create something unique. Luckily, the people aspect of the farm has been very steady. For as long as I have been at Katchkie, the core group of workers has remained the same. The farm crew is always ready to do what is needed and that is indispensable!

The weather, however, is not so steady. This year’s spring and part of the summer seemed a bit rainy, but then we had the driest fall that I can remember. The dry weather generally helps us to get our work done, but the only reason we have work to be done is because we have had rain beforehand. We have an amazing irrigation source on the farm that we can lean into during the dry weather. There are also enough rainy times throughout the year when the local water table as well as our irrigation source are replenished. Were this farm in a more brittle environment, a dry stretch would put us in a very different situation.

The dry weather taught me a great deal about fertility management on the farm. For many years I thought of plant nutrition in terms of the root hairs exchanging ions from soil particles. I also still had the idea that nitrogen was the main driver in terms of plant growth. At some point this year I discovered Dr. James White’s work on endophytes and microbial digestion in plants. Plants engulf and digest microbes in order to obtain the minerals they need. The more diverse the microbial population is that lives in the soil, the more there is for the plant and in turn the plant will give even more back to the soil. It is quite a picture both in terms of living nutrition as well as the fact that we do not have to view plants in a parasitic way if we understand how to create healthy growing conditions.

I also became aware of how excess nitrogen (N), even in the form of compost or even cover crops can be detrimental for plant health. Firstly, too much N will cause an imbalance in the auxin and cytokinin hormonal balance in plants which disproportionately sends available photosynthetic sugars to the growing tips and the fruit at the expense of the roots. This will produce a weak, leggy plant. Excess N also creates higher metabolic demands on the plant which in turn will cause an increased need for water. Moving our fertility system away from N dominance and into a more balanced system really shined with healthy fall crops this year that needed much less water. There were many crops that had a completely different expression in their growth. One great example was our fall purple broccoli. We usually have to wait until we cut off the first head for the side shoots to start to grow.

Using a more balanced fertility with minimal N created a plant that was more reproductively dominant which gave abundant side shoots right from the first cutting. As a farmer, the implications of minimizing N usage, focusing plant nutrition in a balanced way through the use of diverse cover crops, and soil stimulating minerals has so much potential. I have to say that as the days were waning this year and the season was slowing down, I was a bit saddened that the season was coming to an end. There was so much more food that I wanted to grow!

For that, I will have a few more months to wait. For the time being I will enjoy searching the seed catalogues and talking to fellow growers for ever more interesting and tasty varieties that will bring new color or depth to the CSA for 2025. I am very much looking forward to the next growing season and hope you will join us!

Great Performances is thrilled to introduce our newest partner, FELFEL, the full-solution smart fridge for the office that gives our guests a new way to enjoy their favorite meals at their offices. Liz Neumark, Founder and CEO of Great Performances, got to know FELFEL and was immediately captivated by their office dining solution that provides fresh, delicious meals with incredible convenience.

This summer I had the pleasure of visiting FELFEL in Zurich. We first crossed paths months earlier in NYC, as the founders were planning to launch their established business of smart fridges for corporate lunches in the US. We had been introduced as potential food partners.

 

We have all seen fridge dispensing machines slowly make their way into our world, from airports to offices, and I have not been impressed.

 

Until now!

 

Touring the FELFEL headquarters left me speechless. The level of excellence that defines every critical step in their process is impressive.

The ingredients that define FELFEL:

 

1. Let’s start with deliciousness. FELFEL menus are reflective of seasonality, customer preferences, and quality. The multiple points of quality control embed a level of consistency and excellence into the products.

 

2. Creativity! There is a team at FELFEL that actively looks at trends and demands – then goes into the marketplace to find the best producers (like Great Performances!!)

 

3. Good business sense! Items rotate! No boredom here – there is always something new and exciting to try.

 

4. Cutting edge technology so that they understand exactly what is selling where and when – and ensure that diners enjoy trending foods.5. Organization and operation efficiency. What can I say….this is why we buy Swiss watches!

 

6. Passion. For the FELFEL employee family; for the food partners; for the process of being leaders; for the clients.

FELFEL is now in NYC, and our delicious chef-crafted meals are in their fridges! Learn more about them at FELFEL.com and watch for an invitation to a FELFEL x Great Performances Open House we are planning together. I promise a fabulous experience and a few bites of Swiss Chocolate!

About FELFEL

FELFEL is revolutionizing office dining by combining smart fridge technology with a diverse, seasonal offering of meals, snacks, and beverages. It’s not your standard vending machine; every item comes from NYC’s favorite chefs, eateries, and caterers, like yours truly! Their selection includes everything from fresh salads and hearty sandwiches to global cuisines, all available within the comfort of your office.

 

As a leader in the culinary tech space, FELFEL has earned a reputation for innovation and quality. FELFEL recently partnered with Fast Company to support their 10th Annual Innovation Festival, highlighting their commitment to transforming how people eat at work. Their smart fridge has also been featured in amNY and Authority Magazine.

 

To celebrate our collaboration, FELFEL is offering an exclusive deal for GP clients and readers. Sign up today and receive a free snack or lunch box filled with FELFEL FAVES — their curated selection that showcases the variety and quality FELFEL is known for.

 

Level up your office lunch with FELFEL and Great Performances!

As global awareness of climate change reaches critical levels, Climate Week has emerged as a vital platform for dialogue, innovation, and action. At GP, we’re not just talking about sustainability—we’re actively contributing by embedding environmentally friendly practices into every aspect of our event services.

 

For Climate Week 2024, we’re proud to showcase our ongoing efforts in support of a healthier planet. Here’s how GP is making a difference:

 

1) Crafting Sustainable Menus: Vegan, Plant-Forward, and Local Ingredients

At the heart of our sustainability mission is the food we serve. We design event menus that reflect our commitment to the environment by emphasizing:

  • Vegan and Plant-Forward Dishes: Reducing reliance on animal products lowers our carbon footprint while offering diverse, delicious options for guests.
  • Locally-Sourced Ingredients: Whenever possible, we incorporate seasonal and regional ingredients, cutting down on food miles and supporting local farmers.
  • Sustainable Selections: Our focus extends to sustainable seafood, organic produce, and responsibly farmed items to ensure the entire menu aligns with our values.

 

2) Reducing Waste Through Food Rescue Programs

We believe that food should nourish, not go to waste. After our events, we partner with local organizations to coordinate the pickup and redistribution of leftover food, ensuring it reaches food pantries and shelters in need. By actively participating in food rescue efforts, we’re helping combat both food insecurity and food waste—a win for the planet and our communities.

 

3) Farm-to-Table: Sourcing from Our Organic Farm in Upstate NY

GP proudly operates an organic farm in upstate New York, where we grow many of the fresh ingredients featured in our event menus. From farm-fresh vegetables to artisanal herbs, we are dedicated to providing the highest-quality, sustainable ingredients that our guests can feel good about enjoying.

 

4) Sustainable Disposables: Eco-Friendly Choices

When it comes to disposable items, our standards are simple: they must meet strict sustainability criteria. Whether it’s biodegradable cutlery or compostable packaging, we ensure that every item we use minimizes environmental impact. These choices might seem small, but they make a big difference in reducing waste at large-scale events.

 

5) Catering for Change: Climate Week Events We’re Supporting

This year, GP is thrilled to be catering some of the most impactful Climate Week events, including:

 

  • Food Tank at Climate Week NYC: Join Food Tank in New York City September 23 – 28 for an exciting New York Climate Week Event Series. On September 23rd, Food Tank will host a NYC Climate Week Kick-Off Summit with The James Beard Foundation at Platform by JBF titled “Restaurants and Farms are Key Solutions to the Climate Crisis.” Liz Neumark, Founder and CEO of Great Performances will sit on a panel conversation, “Restaurants Tackling the Climate Crisis One Bite at a Time” with JJ Johnson, Chef, FIELDTRIP; and Briawn Flower, Chef, BLACKBARN; moderated by Anne McBride, Vice President of Programs, The James Beard Foundation.
  • Bill & Melinda Gates Foundation: Goalkeepers: This year, Goalkeepers invites you to learn about solutions to keep people healthy and nourished in a rapidly warming world. Together, the world must work to ensure better nutrition for all so everyone can reach their full potential.
  • World Climate Summit: World Climate Summit 2024 Takes place during Climate Week NYC and in Baku, as the leading side-event at COP29, facilitating public-private partnerships to drive policy, innovation, and investments towards 2030 climate transition targets. 

As we cater these important events, we’re not only providing delicious food but also showcasing how sustainable practices can be integrated into every aspect of event planning.

 

Our Commitment Moving Forward

At GP, we understand that sustainability is a journey. As we continue to explore new ways to reduce our environmental impact, we remain dedicated to working with clients and partners who share our vision of a more sustainable future.

 

During Climate Week and beyond, we invite everyone to join us in taking meaningful steps—whether through menu choices, waste reduction, or sourcing decisions—that collectively lead to a healthier planet.