1 John Boy's Outpost opened during the summer of 2014 after John spent more than 10-years selling his edibles at weekly farmers markets and local restaurants. http://johnboysoutpost.com
2 John "John Boy" Ubaldo began his career as a business man on New York City's Wall Street before deciding to make the big move to farming. Now, he owns a 185-acre farm in Cambridge, New York.
3 I visited John Boy's Outpost and found a lot of delicious and fresh produce.
4 I bought a couple heads of celery root - also known by its more elegant name, celeriac. It's available year-round, but best in the cooler months of fall.
5 John uses only non-GMO seed and American made vitamins, and no pesticides or herbicides.
6 The shop had a lot of vegetables to choose from, such as these beautiful Brussels sprouts.
7 There were crates of sweet potatoes - a very popular item for Thanksgiving dishes.
8 Onions, garlic, apples, and squash - John wanted his shop to be where people could buy everything they needed for the week.
9 There were also a lot of other homemade, organic items such as turkey stock, chicken chili and beef soup.
10 It was hard to resist these big, sugar topped scones - I got some for the crew that was at my house preparing for the day's LIVE Thanksgiving Facebook chat.
11 These apple cranberry scones were also freshly made and delicious - I got a couple of these as well.
12 Delicious pies made fresh daily by Marlene - the pumpkin pie was delicious. I will have to return to try the apple and pecan pies.
13 There was also a back counter, where you could order freshly made baked goods and deli sandwiches.
14 And the small, 1500-square foot establishment had a dining area, where visitors could enjoy their meals and snacks.
15 This refrigerator was filled with organic dairy products, water and good, healthy juices and drinks.
16 There were loaves of organic, vegan, whole wheat and spelt breads.
17 John's farm includes Black Angus cattle, Berkshire pigs, ducks and chickens - animals organically raised and grass fed.
18 John sells several kinds of sausage and smoked meats.
19 My driver, Andres, enjoyed a freshly made hot egg sandwich while I did my shopping.
20 There was a nice selection of olive oils, pasta, and balsamic vinegars.
21 And different types of honey and syrup.
22 Fresh seeds, minced garlic, bay leaves, and other spices and dried herbs, from John's farm.
23 John established the August West Foundation for Sustainable Agriculture. Named after his son, August, John's philanthropy promotes traditional farming methods and strives to bring respect and knowledge back to mainstream America. http://www.augustwestfoundation.com
24 I was just here the other day, but it was hard not to get several more items during this visit. John also gave me a beautiful turkey to include in my Facebook chat.
25 I am so happy "John Boy" and his Outpost are in town - I will definitely visit often.
26 This sign at the front of the store says it all.
27 Meanwhile, back at my farm, preparations were underway for my "Talking Turkey" Facebook chat. I transformed my kitchen into a working culinary laboratory.
28 Some of my favorite recipes were printed from my web site at marthastewart.com so I could easily share exact recipes with my Facebook audience.
29 Here were some of the fresh vegetables and fruits I grew on my farm this season - they looked so beautiful on our set.
30 I am fortunate to be able to grow a lot of my own citrus as well - many of these fruits are from my greenhouse.
31 I put out all the turkeys I had on the counter to show where each came from and how I planned to prepare each of them for the holiday.
32 Here I was just before we started my "Talking Turkey" Facebook chat.
33 I am expecting 43-guests for Thanksgiving. I had a lot of cooking to do. Here, I explained how I planned to spatchcock this bird.
34 Halfway through the chat, I invited editorial director of food, Sarah Carey, and food development director, Thomas Joseph, to join me on Facebook. We had so much fun.
35 While I was at the front counter talking about turkeys, Thomas and Sarah helped cut brioche and onions for my stuffing - I planned to make a lot of stuffing, including a vegetarian version for my daughter, Alexis - stuffing stuffed in squash I grew in my garden.
36 I showed our Facebook audience my stack of 25-November issues of Living - all the Thanksgiving issues we have published. This one shows a photo of a chocolate turkey we made using a giant mold. Do you remember that issue?
37 We answered many Facebook questions, such as the big favorite - to brine or not to brine... I never brine fresh turkeys. We also talked about our favorite side dishes, and how many we planned to make.
38 Sarah started sniffling and tearing over a tray of onions, so I talked about the best way to prevent tears while cutting them. I said to place a lighted candle nearby to absorb the syn-propanethial-S-oxide, the chemical from the onions which stimulate the eyes' tear glands.
39 I also shared some of the plates I was using for my table - beautiful antique turkey plates I collected over the years from tag sales and fairs. These were made in the early 1900s.
40 My recipe for one of my favorite fall cocktails - bourbon sours. They're made using fresh pressed cider from my own apples, freshly squeezed oranges - I used blood oranges, brown sugar, and bourbon.
41 At the end, I demonstrated how to make them. The amount of ingredients depends on individual taste. Here I was filling the rim with sugar.
42 It was a successful Facebook chat - thousands watched us LIVE, and thousands more watched it later. Today, join me on Facebook at 11am EST, when I talk LIVE about vegetables and pies! We will have so much fun! http://www.facebook.com/marthastewart
43 I wish you and your families a safe and wonderful Thanksgiving. Chin chin!