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.
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
This USDA tested and approved recipe is from the University of Georgia Extension. It yields 7-8 pints, and produces a lovely, vinegar-free salsa. This recipe provides a perfect method to use – and preserve – the abundant ripe tomatoes currently (or almost) available at farmers’ markets or even your own gardens! Make sure to use caution when handling chilis and jalapeños, so that you do not inadvertently get the capsaicin oil in your eyes (don’t ask me why I am including that information here!).
All about berries! Blueberries, both wild and cultivated, are native to the Northeast. They belong to the Ericaceae plant family, along with cranberries. They are in season in the Adirondack region from mid-July through September. The United States is the primary producer of blueberries worldwide, followed by Canada, and Peru. In the US they are mostly grown in Oregon, Washington State, Michigan, New Jersey, California, and North Carolina. Many diversified farms and orchards grow blueberries in the Adirondack region. Blueberries like acidic soil and cold winters for a dormancy period.
Above 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.
I’ve always found the idea of foraging for wild edible plants appealing, but daunting. I know a little about wild plants and foraging, but I lack confidence. And with good reason. I didn’t grow up foraging and, although it’s possible to acquire knowledge about foraging from books and websites, it’s a lot easier (and safer) to learn from someone who has first-hand foraging knowledge and experience; someone who has been gathering, preparing, and eating wild foods throughout his or her entire life.
Cornell Cooperative Extension (CCE) of Franklin County is offering a series of Wild Edibles Workshops during July and August.
New restaurant hailed as ‘an oasis in a food desert’
Seventy-five years ago Silk City Diner number 59 left the factory in Paterson, New Jersey. The 42-seat restaurant—with a stainless steel and cream enamel exterior, traveled to Conowingo, Maryland, about 35 miles from Baltimore. There it served customers for decades. From Maryland it was hauled to Pennsylvania, then Ohio, where was partially restored. it landed in Blue Mountain Lake, NY, in 2017, during a blizzard.
A program of the Joint Council for Economic Opportunity (JCEO) and the Heart Network, the Mobile Market provides access to fresh fruit and vegetables, baked goods and a salad bar; the market made its debut in 2018 and has since expanded its stops and offerings. The Mobile Market accepts Supplemental Nutrition Assistance Program (SNAP) benefits with the additional bonus of the Double Up Food Bucks Program that doubles the amount of produce SNAP recipients can purchase; customers can also use farmers market vouchers.
JCEO and the Heart Network will continue to follow all state and federal COVID-19 guidelines and protocols. Only one person and a JCEO employee are allowed on the bus at a time. Masks are required and customers waiting to enter the bus are asked to maintain social distancing.
June is National Dairy Month, which originated in 1937 as “National Milk Month” by the National Dairy Council in an effort to encourage consumers to drink more milk during a time of surplus. Today, many organizations and regions continue to observe June as Dairy Month along the same theme.
Wild Spring Greens Salad with Maple Balsamic Dressing
One of my favorite things to do in the springtime is to gather young wild greens for my salads. I love eating salads full of dandelion, common evening primrose, red clover, and chicory greens. When harvesting any of these greens, make sure to follow safe and ethical harvesting practices, and wash thoroughly with cold water prior to consuming. Enjoy!
These crispy sweet roasted chickpeas are the perfect choice for your snack craving! Rich in B vitamins and folate, chickpeas also provide a decent amount of iron, fiber, protein, and healthy fatty acids.
If you do not want a sweet snack, you can switch out the sugar and cinnamon for other spice combinations (curry powder, cayenne pepper/chili powder, za’atar, and more!).
These chickpeas can be kept for a day in an airtight container, but do tend to lose their crispiness fairly quickly. However, they are so delicious, that you won’t have to worry about leftovers!
One of my favorite plants is either highly versatile, or confused. On one hand, professional herbivores like deer refuse to touch it, but many people, myself included, gladly eat it every day it’s available. While contacting it is painful, it has been proven to relieve certain chronic pain. It is steeped in over a thousand years of folklore, at one point imbued with the power to cleanse away sin, yet medical science recognizes it as a legitimate remedy for many disorders. Some gardeners consider it a bothersome weed, while others cultivate it.
The stinging nettle, Urtica dioica, is native to Europe, Asia, and northern Africa but has been widespread throughout North America from northern Mexico to northern Canada for centuries. Experts disagree as to the number of species and subspecies worldwide, as nettles freely hybridize.
Nettles sprout little hypodermic needles on stems, leaves, and even flowers. Called trichomes, these glass-like, silica-based needles inject a mixture of irritating chemicals upon contact. The cocktail varies by species, but usually includes histamine, 5-HTP, serotonin, formic acid and acetylcholine.
Garden asparagus, asparagus officinalis, is a perennial flowering plant. It belongs to the Asparagus genus, along with other perennial bushes and plants. Asparagus is dioecious, meaning some plants have flowers with a stamen and produce pollen, and other plants have flowers that have a pistil and make seeds. This means that a variety of plants are needed for reproduction. When you eat asparagus, you’re actually eating the immature stalk of the entire plant. Most asparagus is harvested when it is about six to ten inches long, but when left to mature, it grows into four-foot-tall plants with long fern-like branches.
Although I am not a huge fan of baking cookies, I do enjoy making these chocolate chip cookie bars for my family! This recipe comes together quickly, and produces delicious cookie bars from scratch (so much better than pre-made cookie mixes!). For variety, substitute butterscotch, mint chocolate, or dark chocolate chunks for the chocolate chips. You can also leave out the chocolate entirely and substitute dried fruit for the chocolate chips (dried cranberries and coconut are a favorite!).» Continue Reading.
The Adirondack Almanack is a public forum dedicated to promoting and discussing current events, history, arts, nature and outdoor recreation and other topics of interest to the Adirondacks and its communities
We publish commentary and opinion pieces from voluntary contributors, as well as news updates and event notices from area organizations. Contributors include veteran local writers, historians, naturalists, and outdoor enthusiasts from around the Adirondack region. The information, views and opinions expressed by these various authors are not necessarily those of the Adirondack Almanack or its publisher, the Adirondack Explorer.
General inquiries about the Adirondack Almanack should be directed to editor Melissa Hart.
To advertise on the Adirondack Almanack, or to receive information on rates and design, please click here.