Many maple producers and woodlot owners want or need to be more active in promoting good growth of trees in their woodlot. Learn how to manage your trees for better production and safety.
Cornell University Cooperative Extension in partnership with NYS Maple Producers Association, and the NY Forest Owners Association to host a small-scale woodlot and sugarbush management workshop on May 17, 2012 at the Valley Road Maple Farm in Thurman, NY.
For more information and registration details, contact, Cornell University Cooperative Extension of Warren County at 623-3291.
The town of Essex has a coastal New England charm, from the centuries old brick homes and diagonal street parking, to the waterfront buildings in colors to rival the Atlantic coast. The Essex Inn, grand in comparative scale to the federal and Greek revival style architecture that defines the hamlet, is the centerpiece of Essex. With a full-length front porch, imposing white columns and freshly painted yellow siding, the Essex Inn’s cheerful facade is warm and inviting.
Management of the 200-year-old Essex Inn was undertaken by Gladys and Josh Archer in 2010 after it was meticulously renovated and restored in a year-and-a-half-long process by Rick and Karen Dalton, who initially purchased it to house the College for Every Student (CFES) organization. » Continue Reading.
Last Saturday we decided to make a stop at our friend and local young farmer Jack Leggett’s place to pick up some fresh eggs. Got myself a dozen beautiful brown speckled free range chicken eggs, and stayed for a bit to chat with Jack and his friends about our upcoming project, a half dozen piglets arriving in June.
As the guys stood there and debated the relative merits and disadvantages of various styles of sties (pigsties, that is), I was looking around, soaking up the bucolic environment. In other words, staring at my feet. Mid-stare, something caught my eye. Violets. There were violets everywhere! Parts of his sweeping front yard lawn were a carpet of the little purple flowers. » Continue Reading.
Since I have taken up the business of growing, canning, and preparing all kinds of food from scratch, I have found that life becomes hectic at certain times of the year. Summertime is just mayhem, with berries and summer fruits demanding attention, as well as the garden crops coming in.
In the fall there is pork and venison sausage making, and apples – we spend several weeks brewing hard cider every year. That’s followed by the fermented goods (sauerkraut, kimchi, and the like).
Then the holiday season comes, with its cookies, pies and feasting, followed shortly thereafter by citrus fruits which just scream “I need to be a marmalade!”. » Continue Reading.
Please join us in welcoming our newest contributor here at the Almanack, Shannon Houlihan. Shannon’s family was among the first settlers of a wide stretch of the Adirondacks from Warrensburg through Brant Lake and Bolton, and across Lake George to Hulett’s Landing. Shannon grew-up a city girl in Schenectady, but over the past 20 years she’s been exploring foods from all over the world. Her return to the Adirondacks 10 years ago sparked a new interest in raising and eating local foods from local gardens, forests, and waters.
Anyone who knows Shannon will tell you she’s an amazing kitchen raconteur and culinarian. I will tell you, (and I should know, Shannon and I have been together for 18 years) that she’s also an inventive cook without the pretense so common in today’s foodies. Her stock and trade is locally sourced foods using fresh ingredients, made from scratch. She makes the kind of food we all eat, but with an astoundingly fresh creativity, and an abiding interest in easily found local foods. Shannon is also a Warren County long-term care visiting nurse whose work brings her into contact with the food traditions of the old-timers she cares for – she’ll also be sharing some of those.
My friend and I walked down a trail at the end of the afternoon, mindful that this day soon would slip from the present into memory. We had spent the last several hours on the side of a hill looking more often out at the Adirondacks in the distance, than at the near landscape where we whiled away.
In retrospect this was fitting since most of our recollections, all of our shared stories at least, had settled years ago between the rise of those mountains and the fall of their valleys. And here we were, older and perhaps better though surely in other ways lesser, versions of ourselves. » Continue Reading.
Prior to the start of black fly season, and continuing for several weeks after the swarms of those tiny, biting demons have faded, there is another insect onslaught that impacts numerous people throughout the Adirondacks. Shortly after the soil has thawed in spring, ants begin to invade the living space of humans, especially kitchens and dining areas where bits of food are readily available.
Since there are so many types and species of ants in the North Country, it is impossible to say what kind of ant is appearing around countertops, near pantry closets, in garbage containers, and under tables where morsels of edibles lie undisturbed on the floor. However, it is easy to state that numerous ants readily welcome themselves indoors, as long as there is something worthwhile for them to collect and transport back to their colony. » Continue Reading.
Are you a farmer who has extra product year in the field or hanging on trees each growing season and want to maximize your businesses income by processing the product in to a value added product? Do you have a special recipe everyone tells you should bottle and sell? Food manufacturers, small-scale processors of specialty foods, and farmers interested in value added processing or any one interested in starting a small-scale food manufacturing business may want to attend these upcoming workshops.
On Friday, May 18, the Recipe to Market workshop will be held at 9:30 am. to 3:30 pm at Proudfit Hall on Route 22 in Salem, Washington County. The workshop will provide future food entrepreneurs with knowledge of critical issues needing consideration before launching a food manufacturing business. Participants will obtain a good grounding in food business basics, and a road map pointing to where you need to go before launching that business. » Continue Reading.
Following the maple run, ramps – also known as wild leeks – are one of the first harvests available from the our north country earth. Using a serving spoon or just your fingers, you can easily and gently loosen the bulb and roots from a ramp cluster in rich (and usually moist) forest soil.
You’ll find bright-green aromatic leaves around 4 to 6 inches high that look like those from a lily of the valley, as it’s of the lily family. Be careful not to remove an entire cluster, as you want the ramps to rejuvenate the following year. » Continue Reading.
Every year since I’ve met my husband (that would be 19 years ago), I’ve prepared cassoulet. It’s a winter or cold weather dish. It’s heavy, filled with cannellini beans, pork, lamb, duck confit (duck cooked and preserved in duck fat), duck stock, herbs and garlic. It’s a great dish to eat when the winds are howling, the last blizzard of the season is in the making, and you’re still stoking the fire in the fireplace or woodstove.
Typically, I prepare this dinner at the end of March or the beginning of April. The origin of this dish is from the Toulouse-region of France, and I first tasted it when I worked for a Manhattan caterer. Our office manager had requested the chef make this dish for her birthday lunch. At first, I didn’t understand what the big deal was about a casserole of pork and beans. So while you may not want to engage in such a lengthy preparation, I think it’s worth the effort. » Continue Reading.
A short booklet, From Forest to Fields: A History of Agriculture in new York’s Champlain Valley published by Cornell Cooperative Extension (CCE) of Essex County and the Lake to Locks Passage Scenic Byway highlights the rich history of the Champlain Valley with a focus on the region’s farms and fields.
From Forests to Fields is authored by Anita Deming, who has more than 30 years experience as an agricultural extension agent with CCE, and Andrew Alberti, Program Manager for Lakes to Locks Passage since 2008 (where he focuses on 21st century technology applications and local and regional interpretation and planning). Alberti is also editor for the Lakes to Locks Passage and National Geographic Geotourism website. » Continue Reading.
In The Mindful Carnivore (Pegasus Books, 2012), Tovar Cerulli traces the evolution of his dietary philosophy from veganism to hunting. As a boy, Cerulli spent his summers fishing for trout and hunting bullfrogs. While still in high school, he began to experiment with vegetarianism. By the age of twenty he was a vegan. A decade later, in the face of declining health, he returned to omnivory and within a few years found himself heading into the woods, rifle in hand.
Through his personal quest, Cerulli bridges these disparate worldviews and questions moral certainties. Are fishing and hunting barbaric, murderous anachronisms? Or can they be respectful ways for humans to connect with nature (and their food)? How harmless is vegetarianism? Can hunters and vegetarians be motivated by similar values and instincts? » Continue Reading.
This year, the sap flow has arrived a little sooner than usual, and some began tapping in and boiling in January – but most maple producers (at least near where I live in Washington County) are having or have had a decent run. Some have even boasted a banner year for production. Others at higher elevations are reporting production down a third or more.
This past Friday, the ceremonial tapping of the sugar maple took place at Mapleland Farms in Salem, NY. As soon as I left my car, I could smell (and feel) the heavy sweet-smelling steam flowing out of the sugar house as it filled the air. » Continue Reading.
Fourth generation Adirondacker Nancy Pulling Best has written a short book of Adirondack food stories and recipes. Learning to Cook Adirondack recalls the friends and family who taught her to cook and bake. This little book is a treasure of nearly 50 local recipes with profiles of the men and women who contributed them from around the Old Forge region.
Nancy Pulling Best will lead a free lecture on Sunday, March 11, 2012 at View from 1-3 pm at 3273 State Route 28 in Old Forge. Participants will sample recipes from her new cookbook and signed copies will be available for purchase. Call 315.369.6411 for more information or visit www.viewarts.org.
The book can also be purchased online at nancydidit.com in addition to Adirondack book stores.
Note: Books noticed on this site have been provided by the publishers.
Word from Thurman maple producers is that the sap is flowing, evaporators are boiling and there will be syrup and all kinds of maple confections for those who venture out this weekend (March 10 – 11) for the first of six Thurman Maple Days, which extend over three weekends through this month. Each weekend offers tours of three maple operations – Adirondack Gold Maple, Toad Hill Maple and Valley Road Maple, all offering tours of sugarbushes and sugarhouses, with demonstrations and talks concerning tapping, evaporating, filtering and candy-making. » Continue Reading.
The Adirondack Almanack's contributors include veteran local writers, historians, naturalists, and outdoor enthusiasts from around the Adirondack region. The Almanack is the online news journal of Adirondack Explorer. Both are nonprofits supported by contributors, readers, and advertisers, and devoted to exploring, protecting, and unifying the Adirondack Park.
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