Greyrock Farm CSA founder Matt Volz uses draft horses to plow his fields. He said it is a personal preference as well as an environmental ethic not to use fossil fuels on the farm.
continued The Greyrock Farm CSA started in 2010 when Volz returned to Cazenovia after years away, bringing with him one cow and a plan to create a year-round CSA program in his hometown. He met Kaye Osborne, owner of the 270-acre Greyrock Farm at 6100 East Lake Road, and began leasing 50 acres of the land from her. By the following year, Volz had the CSA up and running, and had 24 members.
The Greyrock Farm CSA program is a bit different that most traditional CSAs — instead of seasonal it is year-round, members choose what they want each week rather than take pre-packaged shares and rather than offering only vegetables there is also meat, eggs and raw milk. Greyrock also has its own farmstand building to which members come every Thursday — and the general public can come every Friday — to select their weekly groceries.
“We like the people at Greyrock a lot … their product is superior to an grocery store, plus we know what we’re getting, we know it’s organic, we know it’s fresh and we get to pick what we want and not be handed a bag,” said Cazenovia village resident David Katleski, whose family has been a member of the Greyrock CSA for the past three years. “We like the variety and value, and it feels good to support local farmers.”
Katleski, founder and owner of Empire Brewing Co., which is currently in the process of creating a farmstead brewery in Cazenovia, also uses Greyrock products at his Armory Square restaurant and in his Empire beer. He said Greyrock grows a Thai basil for Empire’s Golden Dragon Belgian-style summer brew.
“We get our meat, vegetables, milk and eggs from Greyrock as members of the CSA,” said neighbor Judy Gianforte. “I like the distribution method, where each member can choose their specific items each week to make up their share. This means that I can load up on the family favorites and also explore new tastes or meat cuts. The member pickup is also a wonderful time to trade cooking ideas and recipes, or to ask the Greyrock crew any questions about their growing practices.”