Balsam Farms

Founded in 2003 by Alex Balsam, the farm began with ten rented acres, one tractor, and a small roadside stand. Alex's passion for farming started in his youth, and he later partnered with Ian Calder-Piedmonte, a friend from Cornell University. Over the years, the farm expanded to approximately 200 acres, producing mixed vegetables, fruits, herbs, cut flowers, and grains. The farm's growth is attributed to the dedication of a skilled team and the support of the East End community.

While not certified organic, the farm adheres to organic principles, using OMRI-approved inputs and amendments. Sweet corn, basil, and pumpkins are the only conventionally grown crops, kept separate from others. The farm avoids genetically engineered or modified crops. Soil health is maintained through crop rotation, cover crops, and compost application. Annual soil testing helps improve growing conditions and fertility. Innovative pest and disease management methods are employed, and food safety is prioritized from planting to delivery. Jarred goods and prepared foods are made in certified kitchens by trained chefs, ensuring safety and quality.

The farm offers fresh produce year-round, thanks to four-season greenhouses and improved storage facilities. They also provide jarred and preserved items, whole grains, milled flours, dry beans, and popcorn. A portion of the produce is donated to local charities. The farm values transparency and encourages customers to ask questions about their food.