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Pete Taliaferro holds a bunch of beets and (Credit: Rory Glaeseman)

Pete Taliaferro holds a bunch of beets and talks about his organic produce at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Farm delivers food to Culinary Institute of America

Hudson Valley farmers deliver food to the Culinary Institute of America for its classrooms and kitchens. Pete Taliaferro of Taliaferro Farms in New Paltz frequently sells his produce to the Culinary Institute's purchasing manager, Anthony DiBenedetto.

Farm assistant Elder Arita cuts kale from a
(Credit: Rory Glaeseman)

Farm assistant Elder Arita cuts kale from a field at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Pete Taliaferro holds a bunch of beets and
(Credit: Rory Glaeseman)

Pete Taliaferro holds a bunch of beets and talks about his organic produce at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Farm assistants Elder Arita and Everardo Martinez cut
(Credit: Rory Glaeseman)

Farm assistants Elder Arita and Everardo Martinez cut kale at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

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Farm assistants cut kale in a field at
(Credit: Rory Glaeseman)

Farm assistants cut kale in a field at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Leafy greens are prepared for delivery to the
(Credit: Rory Glaeseman)

Leafy greens are prepared for delivery to the Culinary Insititute of America at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

A list of available produce hangs at the
(Credit: Rory Glaeseman)

A list of available produce hangs at the farm stand at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Pete Taliaferro points out how his farm was
(Credit: Rory Glaeseman)

Pete Taliaferro points out how his farm was affected by Tropical Storm Irene last year and what tthe farm has done to recover cultivation of produce at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

A farm dog named Hogan waits in the
(Credit: Rory Glaeseman)

A farm dog named Hogan waits in the farm stand at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

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Red peppers are ready for the kitchens and
(Credit: Rory Glaeseman)

Red peppers are ready for the kitchens and classrooms at the Culinary Insititute of America in Hyde Park. (Oct. 24, 2012)

Leafy greens are available for Community Supported Agriculture
(Credit: Rory Glaeseman)

Leafy greens are available for Community Supported Agriculture members at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Pete Taliaferro carries boxes of sweet pototoes for
(Credit: Rory Glaeseman)

Pete Taliaferro carries boxes of sweet pototoes for delivery to the Culinary Institute of America at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Sweet potatoes are boxed up at Taliaferro Farms
(Credit: Rory Glaeseman)

Sweet potatoes are boxed up at Taliaferro Farms in New Paltz and ready to be transported to the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Pete Taliaferro loads boxes of fresh produce at
(Credit: Rory Glaeseman)

Pete Taliaferro loads boxes of fresh produce at Taliaferro Farms in New Paltz to be delivered to the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

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Anthony DeiBenedetto examines produce ready for students and
(Credit: Rory Glaeseman)

Anthony DeiBenedetto examines produce ready for students and chefs at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Small herbs are ready for inspection by Anthony
(Credit: Rory Glaeseman)

Small herbs are ready for inspection by Anthony DiBenedetto at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Anthony DiBenedetto examines produce purchased from a truck
(Credit: Rory Glaeseman)

Anthony DiBenedetto examines produce purchased from a truck at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Pumpkins stored at the Culinary Institute of America
(Credit: Rory Glaeseman)

Pumpkins stored at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Anthony DiBenedetto checks the inventory of produce delivered
(Credit: Rory Glaeseman)

Anthony DiBenedetto checks the inventory of produce delivered by truck to the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

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Beets are prepared for delivery to the Culinary
(Credit: Rory Glaeseman)

Beets are prepared for delivery to the Culinary Institute of America at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

An employee washes leeks ready to be delivered
(Credit: Rory Glaeseman)

An employee washes leeks ready to be delivered to the Culinary Institute of America at Taliaferro Farms in New Paltz. (Oct. 24, 2012)

Students enter the Culinary Institute of America in
(Credit: Rory Glaeseman)

Students enter the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Eggs from local farmers are delivered to the
(Credit: Rory Glaeseman)

Eggs from local farmers are delivered to the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Anthony DiBenedetto examines tomatoes ready for kitchens and
(Credit: Rory Glaeseman)

Anthony DiBenedetto examines tomatoes ready for kitchens and classrooms at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

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Pumpkins wait to be distributed throughout kitchens and
(Credit: Rory Glaeseman)

Pumpkins wait to be distributed throughout kitchens and classrooms at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Anthony DiBenedetto examines sweet potatoes from Taliaferro Farms
(Credit: Rory Glaeseman)

Anthony DiBenedetto examines sweet potatoes from Taliaferro Farms at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

House-made butternut gnocchi at St. Andrew's Cafe at
(Credit: Rory Glaeseman)

House-made butternut gnocchi at St. Andrew's Cafe at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Lauren Battaglia, 19, of Lagrangeville, prepares her produce
(Credit: Rory Glaeseman)

Lauren Battaglia, 19, of Lagrangeville, prepares her produce for a pastry class at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Wood-oven roasted K&K Farm chicken with roasted fingerling
(Credit: Rory Glaeseman)

Wood-oven roasted K&K Farm chicken with roasted fingerling potatoes, pepperonata, and garlic-basil oil at St. Andrew's Cafe at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

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Students studying in the kitchen prepare food at
(Credit: Rory Glaeseman)

Students studying in the kitchen prepare food at St. Andrew's Cafe at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Alyssa Rodriguez of Lagrangeville works on her chopping
(Credit: Rory Glaeseman)

Alyssa Rodriguez of Lagrangeville works on her chopping skills during a class at the Culinary Institute of America in Hyde Park. (Oct. 24, 2012)

Roasted Carrot, apple and Butternut squash soup at
(Credit: Rory Glaeseman)

Roasted Carrot, apple and Butternut squash soup at the Culinary Insititute of America in Hyde Park. (Oct. 24, 2012)

Greg Steinhauer, 46, cuts garlic during one of
(Credit: Rory Glaeseman)

Greg Steinhauer, 46, cuts garlic during one of his classes at the Culinary Insititute of America in Hyde Park. (Oct. 24, 2012)

Grilled Meiller Farm Beef with smoked cheddar Gratin,
(Credit: Rory Glaeseman)

Grilled Meiller Farm Beef with smoked cheddar Gratin, melted leeks, and roasted shiitakes at St. Andrew's Cafe at the Culinary Insititute of America in Hyde Park. (Oct. 24, 2012)

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