Sustainable Living by Shawn Dell Joyce
By Shawn Dell Joyce
Overlook Farm Market
Overlook Farm Market is the ubiquitous building on Route 9W that seems to be a magnet for passers-by. It’s the brain child of Jim “the farmer” and Nina “the marketer” who combine their skills to create a place where people can get fresh, local produce direct from the farms.
“We are witnessing the disappearance of small family farms,” says Jim Lyons. “All people need to buy local.”
Lyons is right and recent research shows that growing the food that feeds our country is one of the most thankless and low paying jobs a person could have. In 2002, the median net income for a U.S. farmer was $15,848, while hired hands and migrant workers averaged around $10,000 per year. Farming has become so unpopular that the category was recently removed from the U.S. Census, and federal prison inmates now outnumber farmers.
The Lyons are more than just working the land; they are stewards of the land, and actively work to preserve the environment. Jim and Nina are very committed to the local community, and share part of their space with Newburgh artist Mary Evelyn Whitehill.
Nina and Jim have been in business for twenty-five years offering fresh vegetables, fruits, as well as a bakery, deli, garden center and even a petting zoo.
“Our market has been here for many years,” Nina says, and with the awareness currently about our value and service we’ll continue from March through January for many more years to come.”
Shawn Dell Joyce is an author of “Orange County Bounty” local foods cookbook, and director of the Wallkill River School and Art Gallery in Montgomery. www.WallkillRIverSchool.com
Corn Souffle
(Courtesy of Overlook Farm Market)
Reprinted from Orange County Bounty local foods cookbook available at the Wallkill River School.
16 oz. fresh corn cut from the ears (about 8 ears)
1 C. Milk
3 Eggs
2 T. sugar
Salt and pepper to taste
1T. Butter cut into six pieces
Pour all ingredients into a blender and blend on medium until mixed thoroughly. Pour into a medium sized baking dish coated with nonstick cooking spray. Dot the top with butter pieces and bake at 325 degrees for an hour or so until firm. Yields 6-8 servings.
