From Lake Erie to the Finger Lakes and Hudson Valley, New York State soils and micro-climates yield a diverse array of agricultural products. New York State farms are first in the nation for cabbage production, third in dairy and grapes, second in apples, and fourth in sweet corn. The production does not end there. New York farms produce hay, potatoes, cherries, strawberries, maple syrup, Christmas trees, onions, grapes, cabbage, eggs, poultry, and beef in a host of diversified vegetable, ornamental and livestock operations as well. The state’s small farms contribute significantly to this production as well as the aesthetic, social, and economic character of its rural communities.
Farming on any scale requires a diverse set of strategies, resources, organizations, and individuals.