Who are the farmers who fill the tables of Upper West Side greenmarkets with fresh produce and homemade products? Recently, photographer Stephen Harmon profiled the Locust Grove Fruit Farm. Now, he has turned his camera toward the Shannon Brook Farm, run by two former New Yorkers who discovered there was another way to live and work.
Text and Photographs by Stephen Harmon
Participating in the Tucker Square Green Market (W. 66th and Broadway) on Thursdays, Shannon Brook Farm is located 250 miles away from the UWS in the Finger Lakes region of NYS near the village of Watkins Glen, famous for its auto race course.
Owned and operated by partners Walter Adam and Shannon Ratcliff, Shannon Brook is a 125-acre Certified-Organic farm, raising free-range broiler chickens, egg layers, Pekin duck, pork and lamb on organic pastures. It provides UWSers with the highest-quality products different from the fruit, vegetables, honey and baked goods offered at most green markets.
Shannon Brook is more than a farm. It is a labor of love for Walter and Shannon. They both lived and worked in NYC for many years, but realized 11 years ago that they wanted to, and could, leave for life and work in the country. They were able to buy a dilapidated 100-year-old farm, which they developed, and continue to develop and grow, into the Shannon Brook Farm of today.
It is very hard work; few people want to be employed on farms; everything that is required to raise, care for and harvest the farm animals is done by Walter and Shannon. They also raise guardian dogs that protect the sheep from bears and other forest animals. The farm has raised sheep on pasture and in the woods for over 100 years. Shannon Brook continues the tradition with about 65 acres of pasture and 60 acres of forest.
On Tuesdays Shannon packs the numerous products the farm offers the public. At about midnight Walter starts the 250-mile drive to NYC, setting up on Wednesday at the Union Square Market downtown. After working Union Square, he drives up Broadway to the Tucker Square Market, sleeps in the van and sets up the next morning to serve the ever-growing UWS population that looks forward to Thursdays and Shannon Brook Farm.
Below are the three main greenmarkets on the Upper West Side:
Thanks for highlighting Shannon Brook – one of my favorite vendors at the market. Great products and service.
Shannon Brook Farm is the reason I make it to the greenmarket every Thursday. It has been great to get to know Walter, and the quality of their products is unsurpassed—including their fantastic eggs. I’m so glad they are getting the recognition they deserve.
Thanks for this story. We gotta love our farmers whose year-round work is inspiring, not to mention, healthful and delicious. Bravo to Shannon Brook Farm-long may they prosper !
What an interesting story. I’m always amazed at what New Yorkers do. Can’t wait to try it.
Don’t forget the Thursday and Sunday farmers market on Broadway between 116th St. in 115th St.!
Interesting story. And what a great photo with the dog. I come from a family of farmers, I know it’s not easy to start, let alone keep going.
And what an area….. you me of the best Vaca areas I’ve found.
My question is – does anyone have info on their handling, esp if coming from another market? Meaning, some of us have medical issues that mean a diet of histamine-rich food exacerbates our illnesses. Histamines can be in food content or be related to handling/cooking. The ideal for a low-histamine diet is of course to kill an animal/fish and get the meat frozen ASAP and then instead of letting slowly defrost, to cook and consume from the freezer, since histamines form quickly. Does anyone know if their stuff is frozen or how it’s handled?
Yes All our meat products are frozen
Re Locust Grove (last farm profiled)–this is an extraordinary farm, carrying many heritage apples, including one that can be traced back to Thomas Jefferson,as well as russets, Northern Spies, Baldwins newer hybrids. Union Square/Saturdays has the most heritage apples.
Thank you for sharing. Definitely going to stop by!
So grateful to Shannon and Walter for their hard work and their superb products. We are
very fortunate to have them in our lives – and in our kitchens!
I love hearing the human side of the farms and people behind them who supply the food I eat. Makes it personal. More please!
Wonderful story. Many years ago, I volunteered on an organic farm through a program called NOFA. Does this farm offer any such opportunities?