Photo credit: Peter Lyons Hall L to R: Michael Narciso and Sylvia Toro
By Peter Lyons Hall
As consumers continue to hear about food recalls involving fresh produce, many are discovering that buying directly from local farmers can offer significant food safety advantages. The recent nationwide outbreak of Cyclospora infections—an intestinal parasite spread through microscopic fecal contamination—has once again highlighted the vulnerabilities of the modern produce supply chain and reinforced the value of purchasing food closer to its source.
Unlike many other foods, fresh fruits and vegetables are often eaten raw, meaning there is no cooking step to destroy harmful pathogens. Food safety experts say bacterial contaminants such as E. coli and Salmonella remain among the leading causes of produce recalls. These organisms can enter crops through contaminated irrigation water, wildlife, nearby livestock or contaminated soil. More recently, Cyclospora outbreaks linked to fresh produce have sickened consumers across multiple states. The parasite is transmitted through food or water contaminated with human fecal matter and has frequently been associated with leafy greens, fresh herbs and other produce that receives little or no cooking before consumption.
The Centers for Disease Control and Prevention has confirmed more than 1,600 cases nationwide as of July 13, and it is working to verify more than 5,000 additional infections. And In Michigan, officials have identified more than 3,700 infections as of July 15, according to the state’s Health and Human Services department.
The scale of industrial agriculture can amplify these risks. Produce from large farms is commonly harvested, washed, packed, combined with products from other growers, shipped through distribution centers and eventually delivered to supermarkets across the country. A single contamination event at any point in that chain can affect thousands of stores and consumers in dozens of states.
In contrast, the Lakeside Farmers Market in Greenwood Lake, the farmers markets in the Villages of Florida and Warwick, and the indoor farmers market in the hamlet of Pine Island, offer shoppers a much shorter and more transparent food supply chain. Many vendors harvest their fruits and vegetables the day before—or even the morning of—the market. Their produce travels directly from the farm to the customer, bypassing the network of brokers, warehouses and wholesalers that characterize large-scale distribution. Fewer handling points reduce opportunities for contamination while preserving freshness and nutritional quality.
Jeff Bialas of J&A Farm says that “One of the greatest benefits of shopping at a local farmers market is the direct relationship between grower and customer. We wash our produce carefully before we bring it to consumers here in Greenwood Lake, and there are no additional handlers of our leafy greens; our lettuce, herbs, and other greens, and are brought directly here.” A firsthand perspective from a local farmer reinforces what many market shoppers already appreciate: knowing where their food comes from and who produced it provides an added measure of confidence.
Food safety experts continue to recommend thoroughly washing all fresh produce before consumption. But for many Hudson Valley residents, buying directly from trusted local growers at the Lakeside Farmers Market offers more than exceptional flavor—it provides peace of mind through shorter supply chains, greater accountability and a closer connection to the farms that feed the community.
Meanwhile, this past Saturday, July 18, 2026, Chef Michael Narciso and Sylvia Toro collaborated to provide visitors with some of their favorite recipes for infused butter, and a chance to add some flair to homemade meals that are easy to prepare and convenient to store. “We want to demonstrate to residents ways to take the herbs that are often found in a homeowner’s garden and add them to butter. And you can store it in the refrigerator for a long time and use it for a variety of applications. You can apply it to chicken, pancakes, sweet corn, bread, and other dishes instead of creating a sauce, which may be complicated to make and might take longer than you have to prepare after a hard days work.” Michael explained that the butterfat preserves the flavor under refrigeration.
He used locatelli Romano cheese, pine nuts, garlic, olive oil and fresh basil (for pesto); orange zest; roasted garlic; honey; thyme; chives; cinnamon; sea salt; oregano; sage; Italian parsley; and fresh Nasturtium flowers (all of which are available from the other vendors at the market). While Michael chopped and readied the herbs, Sylvia softened and whipped the butter and combined the infused ingredients, which included roasted garlic and butter; herbed butter; honey cinnamon butter; orange butter; pesto butter; and nasturtium butter. All the guests watching the mouth-watering demo got to try each of the butters which were added to crackers or sliced bite-sized breads.
Visitors attending the weekly market in Greenwood Lake know that live music, chef demonstrations, and other attractions are among the benefits that are offered each Saturday now until the end of October. To learn more about upcoming events, like the Kitchen Garden Tour, the Victory Garden tour, and the Farm to Table Dinner, click on GrowLocalGreenwoodLake.org
