Adirondack Harvest

What does "organic" mean?

It can be hard to understand all of the similar and complicated food labels that allude to how something was grown or raised. It is helpful to know what different labels and certifications mean to help you make informed choices about how your food made it onto your plate. We compiled a collection of common definitions of terms used to describe how food is grown and processed.

Micro-Greens and Shoots | April Harvest of the Month

“Shoots” and “micro-greens” are the first growth of young and tender plants harvested before reaching full maturity. They are generally 2-6 inches long and have a few baby leaves and maybe a budding flower. They taste like their mature counterpart- but have a very delicate texture and crunch. Micro-greens and shoots are eaten raw, sauteed, or used as a garnish on dishes served hot or cold. Learn all about little greens in season now on the Adirondack Almanack.

COVID-19 Information

During this challenging and uncertain time, many Adirondack food producers are responding in innovative ways to make sure their larger community stays fed and safe. Browse local delivery and curbside pick-up options and more COVID-19 resources and information.

Benefits of Buying Local

Studies show that local foods can have a positive impact on local economic activity by substituting imports and supporting local processing. Learn more about why you should buy local.

Meet the Makers

Meet the Makers and Growers. Join us on a virtual tour of several Adirondack Harvest member farms and businesses in Essex County. Click here to begin.