Sunday, April 11, 2010

Northern New York Eating Local Conference

If you are not sure to find fresh-picked asparagus, bright red strawberries, sweet peppers, a crisp mix of salad greens, crunchy carrots, white and brown eggs, chicken, lamb and beef – all grown locally in the Northern New York region, but plan to attend one of three “Eating Local Yet?” conferences to be held May 6-8, 2010.

Conference organizer Bernadette Logozar is the NNY Local Foods Specialist and a rural and agricultural development specialist with Cornell Cooperative Extension Franklin County says the types of information to be shared at the conference include: What is the difference between local, organic, grass-fed and naturally produced foods? What are the different types of meat cuts offered by local livestock producers? Where do you find local foods? How do you cook grass-fed beef? Are there ways to eat local foods year-round?

“More and more people are looking to make a personal connection with their food suppliers, but they do not know how to talk with farmers or how to ask for the types of products they want. The “Eating Local Yet?” conference will provide consumers with the knowledge, information and confidence they need to buy and enjoy local food,” Logozar says.

Jennifer Wilkins, a Nutritional Science Senior Extension Associate with the Community Food Systems Project at Cornell University, will provide the keynote presentation at the “Eating Local Yet?” Conferences. Small workshop learning sessions at the conference will include:

“Getting the Most Nutritional Bang for Your Buck with Nutritionist” Martha Pickard of the Adirondack North Country Association

“Buying Meat from Farmers: What Cuts to Ask For and How to Cook Them” with local chefs and farmers

“Seasonal Menu Planning” with chefs from the NNY region

“Is it Local, Organic, Natural – Understanding the Language of Local Foods” with NNY Local Foods Specialist Bernadette Logozar.

Logozar plans to survey conference attendees about the types of future local foods programming they would like to see Cornell Cooperative Extension offer. Survey items are expected to include cooking classes, whole chicken preparation, basic food preservation and other interest areas.

The conference agenda also includes networking time with locally-grown and processed finger foods for tasting. The Saturday program includes a “Healthy Local Foods Lunch.”

Thursday, May 6, 5:30-8:30pm, Plattsburgh High School, 49 Broad St., Plattsburgh.

Friday, May 7, 5:30-8:30pm, Eben Holden Hall, St. Lawrence Univ., Canton.

Saturday, May 8, 10am-3:30pm, Case Junior High School, 1237 Washington St., Watertown.

Pre-registration for the conference is required by May 1, 2010. The $10 registration fee covers the evening and Saturday conference refreshments and materials. For more details and to register for the conference, contact Logozar at 518-483-7403 or bel7@cornell.edu.

For more tips on selling food locally, go online to the Regional/Local Foods section of the Northern New York Agricultural Development Program website at www.nnyagdev.org.


Sunday, April 4, 2010

Permaculture in the Adirondacks Workshop at Paul Smith’s

How can the ecology of the Adirondacks better inform the ways we grow food and make our homes here? On Saturday, May 8th, 2010, from 10am until 5pm, join professional ecological designer and educator Keith Morris for a day-long exploration of the potential for permaculture design to contribute to ecological regeneration and greater food security in the Adirondack region.

This workshop will introduce a process for analysis and assessment of sites, and provide guidance for good ecological design practice that can be directly applied to your home, farm, or lawn. Participants will learn how to consciously apply the principles of ecology to the design of gardens that mimic forest ecosystem structure and function but grow food, fuel, fiber, fodder, fertilizer, ‘farmaceuticals’, and fun. The afternoon will be spent in a hands-on application of forest gardening technique with fruits, nuts, berries, and other under-acknowledged multi-purpose plants suitable to the northern Adirondacks as we plan and plant the next phases of a demonstration garden on Paul Smith’s campus.

Keith Morris is a designer, educator, organic farmer, and natural builder who facilitates healthy and healing human ecosystems. His work combines community building, ecological restoration, integrated structures, and diverse, nutrient-dense food production into beautiful and productive whole systems: farms, homes, homesteads, yards, and regional foodsheds. He is Permaculture Instructor on the faculties of the University of Vermont, Sterling College, Paul Smith’s College, the Yestermorrow Design Build School, and has worked for USAID ‘Farmer to Farmer’ in Nigeria and Ghana.

The program will be at Paul Smith’s College. The cost for the program is $25. Lunch is not included, but can be purchased at campus dining on the day. You should bring a notebook, gloves and a bag lunch, if you don’t wish to purchase one on campus.

Registration is required. The deadline for registration is April 24th. Please contact Tom Huber, Director – TRiO Student Support, thuber@paulsmiths.edu or call (518) 327-6330.


Saturday, April 3, 2010

Maple Festival at the Adirondack History Center

The Adirondack History Center Museum will hold its Maple Sugar Festival on Saturday April 17th from 9:00am – 1:00pm. Part of the Festival includes a Maple Dessert Contest for kids, youth and adults. Entries will be judged by a panel of five locals with expertise in the production and consumption of fine foods.

Entries must be made with real maple syrup, preferably New York made. Grade B Amber is suggested for its great maple flavor. Entries will be judged on taste, texture, quality, presentation and serve-ability. The winning creation will be featured for a week at the Deer’s Head Inn.

To enter, bring your creation to the Adirondack History Center Museum – top of the hill – in Elizabethtown – by 11:00 AM on Saturday the 17th. Volunteers will fill out your entry form and judging will start at noon. If refrigeration is necessary, please bring the entry in a cooler.

For more information, call the Adirondack History Center Museum at 873-6466 or email echs@adkhistorycenter.org. The museum is located at 7590 Court Street, Elizabethtown, NY 12932.


Tuesday, March 30, 2010

Let’s Eat: Prohibition and the Burris Whiskey Jug

In 1918, Congress passed the 18th Amendment to the United States Constitution, banning “the manufacture, sale, or transportation of intoxicating liquors within, the importation thereof into, or the exportation thereof from the United States …for beverage purposes.”

The new law was widely unpopular. One Adirondack camp owner asserted, “We looked upon Prohibition as a great disaster. There was no sense of guilt in breaking this law. Everyone we knew shared our sentiments.”

During the “dry decade,” some Adirondackers found their isolated homes and camps made perfect spots for defying the ban on alcohol. Rumrunners smuggled booze from Canada through the Adirondack Park, finding it easier to hide from or outrun Federal agents in the woods. Adirondack neighbors looked out for one another, storing contraband and secretly gathering to enjoy a variety of smuggled or home made brews.

Clyde Adelbert Burris (1883-1957) lived on Pleasant Lake. Like many Adirondackers, he engaged in a variety of work to make ends meet. He worked as a painter and carpenter throughout the year. In the winter he cut and stored ice to sell to campers in the summer and made rowboats which he rented for fifty cents a day, on the honor system. During Prohibition, Clyde Burris made alcohol.

He owned and operated two stills near Pleasant Lake in Fulton County. One was located off the present-day East Shore Road “behind a big rock.” He sold whiskey by the gallon or in teacups to neighbors at “tea parties.” His granddaughter, Joyce Ploss, recalled discovering Burris’ hidden liquor bottles: “At the top of the stairs [there] was a panel which covered a secret room under the eaves. The whiskey was stored in this secret room, and we found many gallon jugs there, waiting patiently to be put to use.”

Ploss also discovered some of her grandfather’s handwritten recipes for making beer (in 6 and 20 gallon batches), and Tokay, alder berry, dandelion, and black sherry wines. His recipe for “Elder Blossom Wine”:

1 quart of blossoms with stems picked off and packed down

Pore 1 gallon of boiling water over them, let stand 1 hour then strain

Add 3 pounds sugar and let it boil a few minutes

Skim well and let stand until luke warm or about 70 [degrees]

Then add 1 grated lemmon and ½ yeast cake

Let stand in warm place for 24 hours and strain again

Then bottle but do not cork tight until it is through fermenting or the bottles will break

When it does not work any more it can be corked tight

On March 23, 1933. President Franklin Delano Roosevelt signed the Cullen-Harrison Act, which permitted the sale of certain types of alcoholic drinks. In December that year, Congress passed the 21st Amendment, repealing Prohibition altogether.

Come see Clyde Burris’ whiskey jug (2004.21), and more, in “Let’s Eat! Adirondack Food Traditions” at the Adirondack Museum in Blue Mountain Lake. Open for the season on May 28, 2010.


Tuesday, March 16, 2010

Let’s Eat: The Camp Food Grub List

In 2010 the Adirondack Museum will celebrate the food, traditions, and recipes of Adirondack residents, visitors, sportsmen, and tourists with a new exhibition called “Let’s Eat! Adirondack Food Traditions.” One of the hundreds of objects featured in the exhibit is a list of supplies for a camping trip made by two New Jersey fishermen.

William Pollack Meigs, Jr. and his cousin Edwin Oscar Perrin took yearly fishing trips in the Adirondacks from 1914 until 1947. Endion, on Long Lake, served as base camp. Over the years, they were accompanied by an assortment of friends and family, and left amusing handwritten accounts and photographs of their adventures. In 2009, Jonathan Murray donated his uncles’ photo album and documents to the Adirondack Museum.

Getting in and out of the woods for an extended fishing trip required careful planning. Meigs and Perrin prepared detailed lists of supplies. Food was a particular preoccupation—what to take and how much were carefully documented for each trip on the “Grub List,” which included Borden’s Milk Powder, Knorr’s Oxtail Soup, bread, chipped beef, bacon, cheese, dried apricots, onions, beans, sugar, tea, rice, prunes, oatmeal, salt, flour, dried potatoes, and—always–curry powder, whiskey, and chocolate.

The men strategically stored food and other supplies in caches along planned routes. Items in their 1946 “Calkins Cache” were “1 can beans, 1 bottle syrup…1 pt Red Eye, 1 lb Sugar—glass jar—screw top, 1 can Hygrade Sausage, 1 batch oatmeal—Tobacco tin—paraffin seal…3 lb salt—In heavy waxed cardboard…and 2 old unidentified cans paraffin sealed.”

At the end of their 1942 trip, taken with friends Ole Olsen and Albert Graff, Ed Perrin tallied up the costs for each member of the party: “You will note that the total amount paid for food was $9.17. That was the only expense we had in camp. That amounts to $2.29 per man per week, or 32 cents per day. We all agreed that we had enough grub for two weeks (or to have gotten along with half as much food), which brings the cost down to 16 cents per day per man….Actually, such a vacation is a lot less expensive than staying at home so, if business gets any worse, we will have to take a lot of trips like this just to save money.”

The men exercised some culinary imagination on that trip with ingredients on hand, making a meal of “Lobster Puree a la Calkins”:

1 can (15 ½ ) old fashioned K beans

1 fried onion

1 cup “Klim” (1/2 cup water, 4 tablespoons Borden’s Milk Powder)

2 good slices cheese, diced

1 ½ oz (about 1 jigger) Bourbon, added last

Pour on cupful [of] fried croutons

There is no record of how well this peculiar recipe tasted.

Laura Rice is Chief Curator at the Adirondack Museum. For more recipes, and Meigs and Perrin’s list, visit “Let’s Eat! Adirondack Food Traditions” at the Adirondack Museum in Blue Mountain Lake. Open for the season on May 28, 2010.

Photo: “Looking crestfallen after hard day of slash thrashing and rock garden crotch splitting”: William Meigs, Edwin Perrin, Ole Olsen, Albert Graff, 1942.


Saturday, March 13, 2010

Forest Economies: It’s Maple Sugaring Season!

It’s bright sunny days like we’ve had for most of this month that bring maple sugaring to mind. There’s just something about the quality of the light that says it’s sugar season. And sure enough, Wednesday morning I heard the first newscast from a sugar house. So, I thought I’d jump in with the best of ‘em and write a post about the sweetness of spring: maple syrup.

Maple sugaring and natural history go hand-in-hand. At least it has seemed that way to me, for most places where I have worked have operated some sort of sugaring operation. One ran a small scale commercial operation (see photo), but the majority were simple demonstration set-ups, where visitors walked a “sugaring trail”, each stop featuring a different time in the history of sugaring, from the Native hatchet in a tree with a wooden bowl on the ground to catch the dripping sap, to high tech tubing that brought the sap directly to the sugar shack.

My favorite, however, was the final stop on the sugaring trail we had in New Jersey. The guys on the staff built a device called a “lazy man’s balance”, consisting of a long arm (log) balanced across the fork of an upright log, with a kettle suspended from one end and a heavy rock tied to the other end to act as a counter-balance. The kettle was filled with sap and dangled above a fire, which boiled off the water. What made this set-up so fascinating to me, however, was the simplicity of the engineering: as the water evaporated, the kettle lost weight. As the kettle lost weight, it would rise a bit higher from the fire. This ingenious device would allow the syrup to condense without scorching.

One of the best things about visiting a sugar bush is getting to sample the merchandise, so to speak. While commercial outfits provide samples in hopes that you will buy some syrup or sugar to take home, nature centers have a different take on it: they just want you to try the stuff. The best sample tables not only give you a taste of maple syrup, but they also test your tasting skills. For example, one place where I worked had samples from sugar, red and Norway maples, Vermont Maid and Golden Griddle (the former has something like 3% real maple syrup, while the latter has none), and a syrup we made from potatoes. Visitors would spear a chunk of Italian bread on a toothpick and dip it into a cup of syrup to taste it. The goal was to pick out which was the real maple syrup. I grew up on the real stuff, so it always amazed me when people couldn’t pick out the real from the fake. And, just for the record, the potato syrup was often picked as the real McCoy.

Which brings us to sugar versus red versus Norway versus black maple. All maple trees produce a sweet sap that can be tapped and boiled to make a sweet golden syrup. So why the hoopla over sugar maple? Because sugar maple (Acer saccharum) has the greatest quantity of sugar per gallon of sap. In other words, you need a lot less sap from a sugar maple to produce a gallon of syrup than you would from a red, black, or Norway maple. And how much is that? The general rule of thumb is 40 gallons of sugar maple sap to produce one gallon of sugar maple syrup. For red maple, you need upwards of 80 gallons of sap to get that single gallon of syrup. On the other hand, red maples (Acer rubrum) are a lot more common across a larger portion of the US than sugar maples, so for many folks they are the tree of choice.

Sugar production doesn’t start and end with maple trees, however. If one travels to Alaska, or Siberia, one will find syrup produced from birch trees. Birch syrup has a different flavor, so don’t dump a bunch on your pancakes and expect it to taste the same. It is described as being a bit more spicy and reminiscent of sorghum or horehound candy. And if you think maple syrup is expensive, birch syrup is even more so. This is because it requires almost 100 gallons of sap to produce a single gallon of syrup, there aren’t many people producing it, and it is therefore considered a gourmet item.

March is the time to visit a sugar bush near you. And you might want to take in more than one, because each sugar operation may offer something a little different. Here in the 21st century you can see the whole spectrum of a sugaring operation from a sugar shack that’s deep in the woods and uses horses and sledges to haul the sap from the trees to the evaporators, to a high tech operation that uses a vacuum set-up to suck the sap out of the trees, and then applies reverse osmosis to remove water before the sap even sees the glint of an evaporator pan. A perusal of maple operations in the Adirondacks will turn up outfits at both ends of the scale. So get out your mud boots, grab a road map, and hit the woods – you won’t want to let this springtime tradition pass you by.


Thursday, March 11, 2010

Farmers Market Sellers Pre-Season Training Offered

Local farmers interested in selling locally-grown and processed products at farmers markets in 2010 can take advantage of little-to-no-cost tips at pre-season trainings offered by Cornell Cooperative Extension at five Northern New York sites.

Topics for the workshops include making your farmers market display work with hands-on opportunities to create displays, direct market selling of meat products, and how to comply with current food sales regulations and inspectors.

Workshops are scheduled for:

Saturday, March 13, 10am to 1pm – Lowville, Cornell Cooperative Extension
Saturday, March 20, 10am to 1 pm – Chateaugay, Knights of Columbus Hall
Thursday, March 25, 7-9 pm – Watertown, Cornell Cooperative Extension
Saturday, March 27, 10am to 1pm – Canton, Cornell Cooperative Extension
Saturday, April 3, 10am to 1pm – Keeseville, Ausable Grange Hall.

Those interested in registering for the workshops may call the Cornell Cooperative Extension (CCE) office for the county hosting the workshop:

Keeseville – CCE Essex County: 518-962-4810 x404
Chateaugay – CCE Franklin County: 518-483-7403
Watertown – CCE Jefferson County: 315-788-8450
Lowville – CCE Lewis County: 315-376-5270
Canton – CCE St. Lawrence County: 315-379-9192.

For more tips on selling food locally, go online to the Regionall/Local Foods section of the Northern New York Agricultural Development Program website at www.nnyagdev.org.


Tuesday, March 9, 2010

The Almanack Welcomes Local Food TraditionsFrom Adirondack Museum Chief Curator Laura Rice

This summer the Adirondack Museum will be offering a special exhibition focused on Adirondack food traditions and stories. I’m happy to report that beginning next week, Almanack readers will be getting a regular taste of the exhibit “Let’s Eat! Adirondack Food Traditions” served up by Laura Rice, the Adirondack Museum’s Chief Curator.

The region has rich food traditions that include fish, game, cheese, apples and maple syrup; old family recipes served at home and camp, at community potlucks and around campfires. Laura Rice will be preparing stories drawn from the exhibit that focus on the region’s history of cooking, brewing, eating and drinking. Look for her entries to begin March 16 and continue every other week into October.

The exhibit, a year in the making, will include a “food trail” around the museum’s campus that will highlight food-related artifacts in other exhibits. The number of artifacts in the exhibit itself is between 200 and 300 including everything from a vegetable chopper and butter churn to a high-style evening gown. There’s a gasoline-fueled camp stove the manufacturer promised “can’t possibly explode”; a poster advertising the Glen Road Inn (“one of the toughest bars-dance halls in Warren County”); an accounting of food expenses from a Great Camp in 1941 that included 2,800 California oranges, 52 pints of clam juice, and 90 pounds of coffee; and an Adirondack-inspired dessert plate designed for a U.S.
President.

Chief Curator Rice along with Laura Cotton, Associate Curator, conducted most of the research and writing for the “Lets Eat!” exhibition. Assistant Curator Angie Snye and Conservator Doreen Alessi helped prepare the object and installation. Micaela Hall, Christine Campeau and Jessica Rubin from the museum’s education department weighed in designed the interactive components. An advisory team was also formed made up of area chefs, educators, and community members and two scholars, Marge Bruchac (University of Connecticut), and Jessamyn Neuhaus (SUNY Plattsburgh) also weighed in.

“Let’s Eat!” is sponsored by the New York Council for the Humanities and Adirondack Almanack is happy to have the opportunity to share stories from the exhibit with our readers.


Sunday, March 7, 2010

Newcomb VIC:Build American Kestrels Boxes, Garden Seed Exchange

On Saturday, March 13, the Visitor Interpretive Center at Newcomb will host a kestrel nest box workshop, a seed exchange program, and a guided trail walk. The Newcomb VIC is located on NYS Route 28N just west of the Hamlet of Newcomb, Essex County. For more information on any of these activities (described below), call 582-2000.

The public is invited to join members of the Northern New York Audubon Society (NNYA) in building nest boxes for American Kestrels from 11:00 a.m. – 1:00 p.m. on Saturday. Breeding pairs of kestrels in New York have declined significantly over the past 20 years, partly due to both habitat loss as well as competition for nest cavities in suitable habitat.

To address this, local Audubon New York chapters will be building, erecting, and monitoring kestrel boxes in suitable habitats throughout New York State, including the Adirondack Park. Participants on Saturday will also have the opportunity to meet a live American Kestrel, one of the VIC’s educational birds of prey. Pre-registration is not required and the program is free.

On Saturday afternoon from 1:00 p.m. – 3:00 p.m. the Newcomb VIC will host a Seed Exchange. Master Gardener Lorraine Miga will lead a pre-season scramble for seeds! Bring seeds you collected from your garden last fall, seeds left over from last summer’s plantings, and seeds from previous years’ gardens. Also get tips on how to save heirloom seeds from your own plants. Among the available seeds will be beans, peas, corn, squash, tomatoes and more. If you have no seeds, but are interested in seeing what others are surplussing, stop by. No seeds will be for sale – all are available for swap only. As with most plant swaps, those who come earliest get the best selection. VIC staff will also be on hand to answer your questions about invasive species in the garden. Pre-registration is not required and the program is free.

Also on Saturday afternoon at 1:30 p.m. there will be a guided trail walk entitled “Out and About: Winter Still Here.” Guest Naturalist Peter O’Shea will lead a snowshoe walk on one of the VIC trails. Snowshoes will be available, if needed, at no charge. Pre-registration is required and the program is free.


Sunday, March 7, 2010

Got Great Food? The Adirondack Museum Needs You

Is your raspberry jam extraordinary? Do you grow fresh herbs, craft fresh mozzarella, or make the crunchiest granola this side of Cranberry Lake? If so, the Adirondack Museum invites you to be part of three special marketplace events that will celebrate local artisan food preparation this year.

The museum introduces a new exhibit in 2010. “Let’s Eat! Adirondack Food Traditions” celebrates food, drink and the pleasures of eating locally, sharing culinary stories and customs from Native American corn soup to Farmers’ Markets.

In conjunction with the exhibit, the museum will hold three food-related events: “Picnic in the Park” on Saturday, July 10; “The Adirondacks are Cookin’ Out” on July 29; and the annual “Harvest Festival” scheduled for October 2 & 3, 2010.

The museum seeks Adirondack “foodies” to display and sell their products at one, two, or all three of the events. Products may include jams, jellies, syrups, honey, sauces, marinades, meat, eggs, dairy items, fruits and berries (fresh or dried), vegetables, herbs, condiments, cider, teas, candy, granola, and baked goods. Pre-packaged mixes and prepared foods are also welcome.

Marketplaces will be held from 10:00 a.m. to 4:00 p.m. on the day of each event. 10′ x 10′ lawn booths will be available for $25 per event. For more information or an application, call (518) 352-7311, ext. 115 or email jrubin@adkmuseum.org.


Saturday, March 6, 2010

Honey Bees in Winter: Think You Got it Tough?

It was a bright, sunny, and cold day in early January. I was down in Wilton for a tracking workshop, and as we headed out across an open expanse, I discovered a dead honey bee lying on top of the newly fallen snow. Why had this bee been out in the middle of winter, and on a day that was so cold? I had no answers, and neither did anyone else, so I took a photo of the poor thing, set it back on the snow, and rushed to catch up with the disappearing class. I have since discovered some interesting things about bees in winter.

As we all know, the honey bee of gardening fame is not native to this country. Apparently it was the Egyptians, some 5000 years ago, who first started to keep bees in hives so they could have a steady source of honey for personal use. Over the ensuing years, bee keeping spread around the Mediterranean Sea and across Europe and Asia. When explorers became settlers here in the west, honey bees soon followed.

Now, I am not a bee keeper. In fact, I grew up terrified of bees. But over the years I have studied bees from a naturalist’s point of view, and have discovered many fascinating things about these fairly docile insects. I’ve come to appreciate their social system and am often fascinated by their behaviors, to the point where I have even contemplated keeping a hive. I’ve since given up the idea of a bee hive in favor of encouraging native bees in my yard and gardens, but this makes honey bees no less interesting.

Which brings us back to the lone bee on the snow. It turns out that honey bees, whether in man-made or wild hives, will sometimes leave the hive on warm days in the dead of winter. The reason? They’ve “gotta’ go.”

Honey bees are very clean creatures. They will avoid soiling the hive at almost any cost. But when winter closes it fist on hives in northern climes, a bee can be faced with some important decisions. Fortunately, bees are able to “hold it” for quite some time. I’ve read accounts that claim bees can easily retain their fecal matter within their bodies for four to six weeks! When the first warm day comes along, out from the hive they zoom, dropping their loads as soon as possible. Bee people claim that the snow around the outside of a bee hive will be brownish-grey in color from all the released fecal matter.

But what happens if the weather doesn’t warm up? Suppose a cold snap has gripped the region, with weeks and weeks, or even months, of cold cold temperatures. What is a bee supposed to do? Some bees bite the bullet and head out any way, only to freeze to death after they leave the hive. Other bees opt to keep holding it.

As you might imagine, retaining one’s fecal matter for weeks on end is bound to cause problems. The bees start to swell, and they start to get sick. When they can hold it no longer, they end up letting loose in the hive, splattering fellow bees, honey, and comb with contaminated fecal matter. When this happens the whole hive is bound to sicken and will often perish. Perhaps it is best for the hive if these bees just go outside and freeze to death instead.

Bee keepers can tell when their bees are having a rough time of it when the snow at the base of the hives is black and yellow from contaminated feces, instead of the brown-grey that surrounds a healthy hive. The ground will also be littered with the swollen bodies of dead bees.

Looking back at the photograph of my dead bee, I can’t tell for sure if the abdomen is abnormally large or not. I am inclined to think that it is at least somewhat swollen if only because I have yet to discover any additional reason why a honey bee would be flying around on a cold winter’s day.

When I think of the horrible death experienced by a nearly exploding bee, it makes me grateful for simple things, like indoor plumbing. And it makes me appreciate even more the little things we all take for granted, like honey on our muffins and in our tea.


Saturday, February 13, 2010

Cooperative Extension Offers Veggie, Herb Seed Starter Kits

Cornell Cooperative Extension in Warren County is offering affordable vegetable and herb seed starter kits for the 2010 garden season beginning Tuesday, February 16, 2010. Each kit includes five different seed packs, growing directions, and garden row markers. The vegetable kits also include the Cooperative Extension’s “2010 Booklet on Vegetable Varieties.” The herb kits include information on starting a container herb garden. Each seed kit is only $5 (only $9 if you buy both).

Each VEGETABLE seed kit includes: Five different vegetable seed packs, full growing directions for each seed type, garden row markers and the newest The vegetable seed kit includes ‘tendergreen’ beans, cucumber, lettuce, squash and tomato seed packs.

The HERB seed kits include five different herb seed packs, growing directions, garden row markers and other information about starting a container HERB garden. The herb seed kit includes sweet basil, dill, green scallion onion, parsley and nastursium (nastursium produces beautiful edible salad flowers!).

Proceeds from the sale of the Seed Starter Kits will be used by the Cornell Cooperative Extension 4-H (Youth Development Program) and the Master Gardener Volunteer (Consumer Horticulture Education Program) to help support the many 4-H youth programs in Warren County and the Master Gardener Volunteer programs that provide science-based gardening information to people in our community.

The seed kits are available begining February 16 at the Cornell Cooperative Extension office in Warrensburg, at 377 Schroon River Road, Warrensburg, NY 12885. The office is open Monday through Thursday, 8:30 am to 4:30 pm. Tel.: 518-623-3291.


Saturday, February 13, 2010

Nut Trees: Hazelnuts in the Adirondacks

Several years ago, I received three little hazelnut trees from the Arbor Day Foundation. I don’t recall actually ordering them, but there they were in the mail one day. I planted them and waited to see the results. A couple years later, three more hazelnuts showed up in my mailbox. Those, too, went into the ground. Over the years they’ve moved about the yard (not under their own steam), finally coming to rest along the southwestern boundary. Every summer and fall I look at the four remaining shrubs and ask “where are the nuts?” No answer has been forthcoming.

So recently I went on-line to see if I could find out any further information about hazelnuts. Where are they native? What do the flowers look like? How do they pollinate and produce nuts? The Arbor Day Foundation was a good source of info, and it should be, considering it has been in the hazelnut business for several years, trying to produce a hybrid hazelnut that will thrive throughout the United States, whereas the native species were historically only found in the northeastern US and southeastern Canada, and into the prairies. » Continue Reading.


Saturday, January 16, 2010

Master Gardener Training Set to Begin January 25th

Cornell Cooperative Extension of Warren County is now accepting applications for their Master Gardener volunteer program which will begin on January 25th. The Master Gardener Training program provides Cornell University faculty, Cooperative Extension staff, and local experts who teach volunteers a wide range of horticultural topics including Basic Botany, Entomology, Soils, Home Lawn Care, Vegetable and Fruit Gardening, Composting, Organic Gardening, and more. The trainings are held in Ballston Spa on Mondays from late January to mid April.

After completing the 12-week training program, volunteers Master Gardeners are relied on to help answer the large number of phone calls that County Extension offices handle during the gardening season. Master Gardener volunteers also provide gardening information to community groups, school children, and the gardening public through lectures, pH soil clinics, demonstration gardens, articles in a monthly newsletter, and garden workshops.

Master Gardeners are also provided with advanced training and are encouraged to attend state and regional conferences as well as Master Gardener sponsored garden tours.

For more information call Julie Nathanson at 518-623-3291 or 518-668-4881.

Photo: Julie Nathanson, CCE Community Educator and Sandy Vanno Master Gardener.

[Put the end of your post here]


Wednesday, January 13, 2010

Taking A Closer Look: Blueberry Stem Gall

One of the plants that make the Adirondacks special is the blueberry, which likes to grow in, or alongside, a variety of wetlands. I recall one of the highlights of summer camp was when the nature counselor made her blueberry fritters. Campers and counselors alike would flock to her nature room as the rumor of fritters spread like wildfire. Her “Live off the Land” camping trips were never complete without blueberry fritters for breakfast.

But blueberries aren’t just special to people; lots of wildlife benefit from the fingertip-sized fruits, not least among them birds and bears. Not all blueberry fanciers are after the fruits, though. The blueberry stem gall wasp (Hemadas nubilipennis) is more interested in the stems of the plant. Highbush, lowbush, the variety probably doesn’t matter, not when reproduction is on the line. » Continue Reading.


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