As we head into the holiday season and look forward to family gatherings around the dinner table, I am always thankful for the farmers of the Mohawk Valley and beyond that feed us. There are few scenes more representative of farmers’ hard work than a holiday feast with its glistening turkey or aromatic ham, piles of mashed potatoes, and pumpkin pie for dessert.
I make it a point each November to source all the ingredients for my Thanksgiving meal from small, local farms. The sweet potatoes, Brussels sprouts, squash, and more are all picked at the peak of freshness and make my job as chef easier—they are so delicious!
Old Path Farm in Sauquoit is a shining example of a small, local farm that has been hard at work feeding families in the Mohawk Valley for 20 years. Members of their CSA (Community Supported Agriculture) speak of the high quality, expansive variety, and knowledgeable owners—and how much they love just going to the peaceful, beautiful farm high in the hills.
I caught up with Nancy Grove, one of the founders of Old Path Farm and one of the three partners that run this amazing operation:
How did Old Path start?“After a year of apprenticing on farms in Massachusetts, my father (Ed Grove) encouraged me to move home and start an organic vegetable farm here on our Sauquoit Valley hillside. An apprentice-friend of mine came with me and helped kick-start the farm and my generous neighbor provided the land in 2005. My father also was helpful those first few years as we installed deer fences, buried water and electric lines, erected buildings and greenhouses. After he moved on to retirement, I was joined by two locals (Pete Bianco And Nancy Morelle) who were also new to vegetable farming. To avoid the paperwork of having employees, I asked them to be co-owners with me, and ever since, it has primarily been the three of us running the farm and providing all the labor. We also have had enthusiastic and helpful volunteers here and there who weave themselves in and out of our season, which keeps the workday interesting.”
Can you please talk about your business model and what your farm offers?
“The farmer’s markets were a great way to meet customers and develop a following for the first several years, however, the CSA model is a much more efficient, reliable, and enjoyable market for us. We are extremely fortunate to have such a loyal group of enthusiastic vegetable-eating farm members and have been feeding over 150 families for over a decade. Our customers savor the farm experience as part of their summer routine, and many enjoy socializing while picking herbs, flowers, and cherry tomatoes. It’s a safe place for children to run and explore, chase chickens and munch on green beans right off the plant. We’ve witnessed children grow up through their weekly farm visits—now as they enter adulthood, it is gratifying to ponder how this farm has been part of their healthy development.
“Over the past 20 years, community experience has been as important as vegetable yield. We have hosted herbal study groups, cider pressings, sauerkraut workshops, yoga, holiday campfires, home-school groups, musical gatherings, church groups, anti-racism workshops, garlic planting and harvest parties, refugee gleanings, and much more. Universally, the response from visitors is, “It’s so peaceful here”. This place is a piece of heaven, and it is our joy to share it.”
What have you struggled with and how have you managed these challenges?
“The biggest challenges in farming are the crop failures. We have over 200 vegetable, herb, and flower plantings throughout every season, May-November. Each one of these requires its own specific timings, techniques, fertilizers, irrigation, insect-protection, weed management, and harvest schedule. Many things can—and do—go wrong. I call farming and gardening “Failure Therapy”. It is great spiritual practice for the perfectionist to learn that we cannot control every outcome. We can do our best, trust nature’s elements, and then accept the results. Our security is in our diversity of crops. In any given season, the majority of our crops are an abundant success. And so, when a planting fails it is frustrating and disappointing, but then we try to learn from it.
“The other big challenge is working in the summer’s heat.”
What do you love about what you do?
“Primarily, we love having meaningful work to do outside under the vast and beautiful sky. We love being surrounded by natural sunlight and observing the trees, wildflowers, insects, and birds—all of whom are playing their part in nature’s symphony all around us. Fresh air and the smell of rich soil. The infinite array of colors, textures, scents and flavors of the 40 different crops we grow. It just wouldn’t be the same in a cubicle!”
Before we even sat down, Nancy mentioned that she and the other owners of Old Path Farm would be taking a sabbatical from farming in 2025. As a farmer, I understood immediately. This life is extraordinarily demanding—physically, mentally, financially, spiritually. With a no small amount of jealousy, I asked about their decision and what they will be doing with their well-deserved time away:
“After 20 years of farming here at Old Path Farm, we have decided to take a sabbatical year. All wisdom and research points to the fact that taking a break always yields better results in the long run.
“The three of us co-owners each have vibrant lives outside of the farm—family engagements, community work, musical pursuits, activism, outdoor adventuring. We want to have a summer that is full of free time to pursue our passions. In our sabbatical year, we will have the time and energy to explore our New York State Glory: the Adirondacks; there are so many lakes, rivers, and mountains to experience during the summer months!
“We have offered our loyal farm members an opportunity to put down a $25 deposit to save their spot for 2026. We plan to pick up right where we left off, refreshed and rejuvenated. We have recommended that our farm members consider joining another awesome CSA, Common Thread in Madison, while we are on break.”
As we sit down over the coming weeks and months with friends and family to enjoy a delicious meal, I hope we can take a moment to appreciate the farmers that made it all possible. And to all my farmer friends out there, please allow yourself the grace to rest and rejuvenate!