There is nothing better than a road trip on the Happy Hour Trail to reaffirm our belief that you always meet the nicest people in the Adirondacks. A full day of travel to interview and tour two breweries in the Old Forge and Tug Hill regions covered a lot of ground. Venturing through Eagle Bay, Old Forge, and finally to Lowville, we were met with happy, friendly faces at every turn. Without exception, whether they held the door for us at a convenience store or took time from their busy schedules to share their knowledge of brewing, every person we encountered was upbeat and friendly. Smiles on a beautiful day in the Adirondacks are definitely contagious. » Continue Reading.
As a foodie, occasional restaurant reviewer, and newly minted full-time resident of the Adirondack Park, I plan to really delve into the region’s many culinary heights. Nearly two years ago I visited Liquids and Solids in Lake Placid, which was relatively new on the scene. As I wrote at the time, I was impressed with their creativity and ambition. So what better place to start my latest Adirondack food tour than a return visit to see how they have come along? » Continue Reading.
Adirondack Grazers Cooperative is inviting local grass-fed beef producers to a meeting in Essex County to learn more about the co-op.
The Grazers Cooperative is seeking producers of local 100% grass-fed beef. This is a free and open event for farmers who are currently rotationally grazing their herd and those exploring the idea.
Topics to be covered include: What does it mean to work with Adirondack Grazers Cooperative? What is a Values Based Supply
Chain? What value does the Cooperative offer a local beef producer? » Continue Reading.
Its purpose is to provide grants to support beginning farmers who have chosen farming as a career and who materially and substantially participate in the production of an agricultural product on their farm. » Continue Reading.
Operated by Rand Fosdick and Nancy Welch in Chestertown, the 10,000 square foot Landon Hill Estate Farm generates enough produce to stock the farm stand, provide weekly harvest baskets to subscribers and feed the couple and their friends.
Now in its second year of production, the farm is expected to register a profit next year, said Rand Fosdick. » Continue Reading.
The winter of 1620 nearly wiped out the Pilgrims, who were woefully unprepared for life in the New world. Many historians feel they would all have perished if not for food provided by the Wampanoags, on whose land they settled. The following spring, the Wampanoags provided the Pilgrims with seeds to plant, as well as a tutorial (possibly an App, but we can’t be sure) on the production, storage and preservation of food crops such as corn, beans, and squash.
That fall – we’re not even sure if it was October or November – the Pilgrims gave thanks for Native American agriculture, and feasted upon its bounty for three days straight. The Wampanoags probably gave thanks that there wasn’t another ship full of Pilgrims on the horizon just then. » Continue Reading.
Happy Hour in the High Peaks is at it again! The first Happy Hour Tour had us hopping all over the Adirondack Park on a quest for the 46 bars that best represent the diversity of the Adirondacks. By popular demand, we’ve begun a new adventure discovering the craft beverage industry throughout the Adirondacks and (just a little bit) beyond. In the coming months we’ll be reviewing the area’s breweries, wineries, and distilleries. Our first hop-stop took us to historic Fort Ann. » Continue Reading.
Like the political process, cranberries can leave a sour taste in your mouth. But unlike politics, whose bitter aftertaste cuts through any amount of sweetener, the flavor of cranberries is readily improved with a little sugar.
To say a fresh cranberry is sour is like saying Picasso and Monet are reasonably good painters. In fact it can have a lower pH value than stomach acid. It’s almost a wonder people ever started eating them, right? » Continue Reading.
The course includes weekly presentations by Cornell University faculty, Cooperative Extension staff, and local experts on a wide range of garden topics. A binder of important resources that supplement the course lectures is provided. » Continue Reading.
“Don’t step too far back in the pantry or you might fall into the cellar,” my mother Alice admonished us kids at our family’s Adirondack cabin Mateskared. Foreboding powers seemed to emanate from our fieldstone cellar walled by the cabin’s foundation.
When I was very young the cellar lurked dungeon-like, unseen below, and haunted with that adult admonition. Its night version—“Howard! What’s that noise in the kitchen?”—audibly whispered from the other bedroom split the pitch-dark, timeless expanse of childhood cabin nights. » Continue Reading.
This weekend two of my favorite things are headlining part of the Adirondack Fall Festival tour, wine and cheese. The Adirondack Coast Wine Trail is showcasing local beer, wine, and cider while Adirondack Harvest is once again offering a unique Adirondack cheese tour.
We all know that wine and cheese go together like, well, wine and cheese. I was thinking it’s “mother’s little helper,” but didn’t want to come off like I have a problem with… cheese. » Continue Reading.
Linus, the precocious, blanket-toting “Peanuts” character, waited faithfully for The Great Pumpkin all night on Halloween in spite of being disappointed every year. Perhaps his unwavering belief in the mythical pumpkin was spurred on by the fact that almost every year brings the world a bigger “great pumpkin” of the sort one can measure and – at least potentially – eat. » Continue Reading.
This self-guided driving tour follows the scenic Ausable River Valley during the Fall Foliage season. » Continue Reading.
The boards that form my raised beds are rotting away and I’m glad. I’ve been wanting to rearrange the beds so having to replace the boards gives me the opportunity and motivation to finally get this done.
One of the most frequent questions we get about setting up raised beds is what kind of lumber to use. » Continue Reading.
The Adirondack Farm to School Initiative is working with schools and communities to create a connection between classroom, cafeteria, community, and local farms. The goal of this initiative is to support local economies, bring local food into school cafeterias, and create hands-on learning activities such as school gardens, farm visits, culinary classes, and the integration of food-related education into the regular classroom curriculum.
The Saranac Lake School district is one of 82 projects receiving support this year through the USDA Farm to School Program. Grant money has been used to acquire equipment for preserving local produce, making it available year-round. » Continue Reading.