Who doesn’t love chocolate chip cookies — especially during the cold-weather months! With that, since it is fall, we might as well add some pumpkin! Pumpkin offers nutrients like Vitamin C, Vitamin E, folate and iron, which all help to strengthen the immune system. So, while you’re enjoying your dessert, you can also be fighting of common viruses that thrive during fall and winter! Additionally, the pumpkin makes these cookies moist without having to add excess butter or oil. This recipe is quick and fun to make as well as easy to follow and mix up with your own favorite treats! You can make these cookies your own by adding foods like nuts to your chocolate chip total or replacing the chocolate chips completely with a substitute.
Apples are one of the most historically, culturally, and economically significant fruits on earth. It’s estimated that humans have been eating apples since 50,000 BCE. Today, there are currently over 7,500 known cultivars of apples, ranging from small, green and tart, to big red sweet globes. The modern apple is thought to have been domesticated in modern-day Kazakstan 4,000-10,000 years ago.
Apples are not native to New York State or the United States at all. However, today there are over 42,360 acres of apple orchards in the state of New York, which is second in the US behind the state of Washington for apple production. The United States (5M tons/year) is second only to China (50M tons/year) in apple production.
So how did the United States become a leader in growing a fruit that is relatively new to the area?
Vegetarian Corn Chowder
As the temperatures turn slightly cooler, why not enjoy corn chowder made from freshly picked sweet corn? This vegetarian version of corn chowder calls for fresh corn and plant-based milk, but can also be made with frozen corn and animal milk (and shhhh! My son likes to eat this with plant-based bacon crumbled on top). Enjoy!
It’s that time of the year when so much is in season in the Adirondack region- including melons like honeydew, cantaloupe and watermelon.
In the Adirondacks, locally grown melons only start to appear with sweet corn and winter squash, right around when kids start heading back to school. Once the frost comes, they are done.
AdkAction is currently enrolling households in a program designed to help subsidize the cost of locally produced food for families in the North Country. Households who enroll in the Fair Food Pricing program receive 30% off at participating vendors. In times of personal or collective crisis, the discount can temporarily be increased to 90% to provide even more support to households in need.
Eligibility for the program is based on United Way’s ALICE (Asset Limited, Income Constrained, Employed) guidelines for income and household size. For example, a two-adult household with two children in childcare, earning an annual income of $78,000 – or a single senior earning $30,400 – is eligible to join the program.
September is National Honey Month
Since the 1980’s September has been “National Honey Month”, in honor of the end of the season for most areas, when beekeepers collect honey from their hives. It’s a time to raise awareness of beekeeping and the benefits of honey.
This National Honey Month, learn more about how honey is made by bees, collected by humans, and how you can support beekeepers in your community.
Hummus is a wonderful dip and spread that is rich in fiber and protein. It can be made in many different variations. One of my favorites includes roasted beets. You can use any variety of beet for this recipe. The color of your hummus will change, depending on what variety of beet you choose. A golden beet will result in a yellow-colored hummus, while a Chioggia beet will result in a pink hummus. Regardless of what variety of beet you choose, you will end up with a beautiful spread that also packs a nutritious punch. Enjoy!
During my years at Extension, one of my (self-proclaimed) missions was to support local farms and producers and to promote consumer-access to, education about, and appreciation for local, fresh, sustainably produced foods and products, while also working to develop farmers’ markets as vibrant gathering places within local communities. That mission continues.
I hike a lot, so make (and drink!) variations of this natural electrolyte drink for hikes. One of my favorites is a ginger lemon-lime combination. I also love to make this drink with grapefruit, orange, or cranberry juice (or combine juice flavors). You can use honey or sugar in lieu of the agave nectar if you like, and can also use regular water instead of coconut water. Enjoy!
High tunnels, sometimes called hoop houses, offer northern New York market growers an easy way to extend our limited growing season by two or three months. Sometimes more. Farmers can grow early and/or late crops of cool weather and salad vegetables even while there’s snow on the ground. And depending upon the weather, warm season crops, like tomatoes, can mature several weeks earlier and be harvested and sold many weeks after similar field grown crops have been killed by frost.
In addition, high tunnels offer protection from wind, driving rain, disease, insects, and deer. And more than a decade of Cornell University-conducted research has shown that the yields and quality of produce grown in high tunnels can be far superior to that of comparable field-grown crops.
This is great news for consumers too, who gain access to an ever-increasing variety and supply of top-quality, locally-grown fruits and vegetables, both earlier and later in the year.
I love blueberries. I love blueberry jam. As such, I love to eat blueberry jam on toast (especially sourdough!), drizzled on fruit, as a topping for sorbet, or by the (very large) spoonful. When making any sort of jam, it is important to have a good quality fruit. When the blueberries are amazing, the blueberry jam will also be amazing! This jam will keep for up to three weeks in the refrigerator.
- 1 pound fresh blueberries
- 3/4 cup granulated sugar OR ½ cup agave nectar or honey
- 2 Tablespoons fresh squeezed lime juice
- 1 teaspoon finely grated lime zest (optional)
- Combine blueberries, sugar, lime juice, and lime zest in a medium saucepot. Bring the mixture to boil over medium-high heat, then reduce heat to medium.
- Let the jam cook for 15-25 minutes until the blueberries have broken down and the mixture has thickened.
- Transfer cooked jam into sterilized glass jars. Let the jam cool uncovered at room temperature. Cover jars and keep jam in refrigerator for up to three weeks. Enjoy!
History and Facts
Peppers are the berry-fruits of plants in the genus capsaicin which are in the nightshade family, with tomatoes and eggplants. The spicy “chili peppers” and mild “sweet peppers” and “bell peppers” are all native to tropical parts of the Americas. Prehistoric remains of peppers have been found in Central and South America.
Mary’s Taste of Fall Pickled Beets
Here is a recipe for pickled beets, courtesy of our amazing SUNY Albany intern.
Savor the fall time flavors with these sweet, warm pickled beets! As someone who wishes it could remain the autumn season all year-round, I am so grateful for these preserved and shelf-stable pickled beets to add to any recipe. Truly delicious on salads, as a side dish, a unique pizza topping or even paired with some goat cheese and crackers for a simple afternoon snack.
Summertime is the perfect time to go berry picking! Plenty of berries are just coming into season, and many more will soon. Here are a couple posts from our archive covering all things berry-related:
From 2012: A delicious blueberry sorbet recipe!
From 2014: An informational article on wild blackberry season in the Adirondacks.
From 2016: On the color of cranberries
From 2016: Juneberries ripening in July
From 2019: Facts about growing berries in the North Country
From 2020: Northern New York runs grower trials for 3 fruits in an effort to establish new commercial fruit crops
Photo: Blueberry harvest at Wild Work Farm in Keene Valley, NY. Netting over berry bushes protects the crop from birds. Most small-scale diversified farms and orchards pick their harvests by hand. Photo provided by Adirondack Harvest