Mark Turk Farms is an adult-use microbusiness in Roscoe, up in the Sullivan County Catskills. The microbusiness license is the narrowest one New York issues: a single operation handles cultivation, processing, and packaging, start to finish. Nothing gets handed off to a third-party processor, nothing gets blended in from another farm. What’s in the jar came off one hillside and went straight into it.
Behind it is Mark Turkheimer – a Roscoe resident, an honorably discharged Coast Guard veteran with four years of service, and a chef trained at the Culinary Institute of America. It’s an unusual résumé for a cannabis farm, and it shows up in the work. Someone who spent a career around ingredients tends to think about cannabis the way a chef thinks about produce: variety selection first, handling second, and no shortcuts at the end that undo either.
That’s the kind of shelf we’re building. Plenty of New York flower passes through three or four sets of hands before it reaches a dispensary, and there’s nothing wrong with that – but when a farm does the whole thing itself, you’re buying from the person who grew it.
On the floor now
