Sunday, July 3, 2022

July Harvest of the Month: Fresh herbs

herbs

Culinary herbs are the aromatic leaves of plants that are used to flavor, or be eaten as, food. “Fresh herbs” are herbs still in their whole plant form and have not been dried or processed. Fresh herbs have been used in traditional cuisines of cultures across the world for thousands of years. Fresh herbs provide a diversity of distinct flavors and aromas and are part of what makes regional culinary traditions taste unique. 

Perhaps I am biased, but I think that fresh herbs just make life better! Think about how good a really good mojito is with mint. Or basil on a ripe summer tomato. Or the incredible scent of a bouquet of lavender or roses. There are many reasons to love fresh herbs, especially from local farms and gardens!

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Saturday, July 2, 2022

Make It: Gazpacho Andaluz

You might have realized by now that I dearly love tomatoes. And soup. So, combining tomatoes AND soup makes me very happy! There are few things as magical as using fresh produce in
summertime dishes, so why not consider using your garden’s (or farmers’ market) ripe bounty to make this simple and refreshing soup? I have sometimes substituted infused vinegar from Lake
George Olive Oil for the white vinegar for a slightly different, decadent twist (hello, amazing balsamic vinegar!) You can also top your soup with sliced hard-boiled eggs, slivers of prosciutto, or (my son’s favorite), bacon crumbles from Oscar’s Smokehouse. Regardless of whether you consume this soup plain or topped with goodies, I hope you will enjoy this version of gazpacho.

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Sunday, June 19, 2022

Fort Ticonderoga boat cruises to run through mid-October

Archaeological Tour of Lake Champlain

The Carillon has returned to Fort Ticonderoga, with boat tours taking place Tuesday through Sunday from May 27 to mid-October. The 75-minute narrated boat cruises cover some of the most archaeologically rich waters in North America while surrounded by breathtaking lake views, commanding mountains, and the majestic fort.

From shipwrecks to a massive bridge that the Americans built in 1776, Lake Champlain holds defining stories of America’s past. Fort Ticonderoga’s layers of history carry right from the land onto the water. Carillon boat tours help ignite visitors’ imaginations as they explore this internationally strategic lake.

The 60-foot boat is available for daily tours, field trips, sunset cruises, and private charters. A selection of regional beer and cider, wine, soft drinks, water, and snacks are available for purchase on board. Tickets for the boat cruise are available HERE or can be purchased on-site during a visit on a first-come basis.

Boat tours are available rain or shine. Fort Ticonderoga members that are interested in taking a boat cruise, please call 518-585-2821 Monday through Friday, or 518-585-2650 Saturday and Sunday for assistance.

Fort Ticonderoga is located at 102 Fort Ti Road in Ticonderoga, NY.

Photo at top: The Carillon, Archaeological Tour of Lake Champlain 2017. Photo provided by Fort Ticonderoga, Almanack archive photo. 


Tuesday, June 14, 2022

Lake George: Adirondack Wine & Food Festival set for June 25 and 26

The Adirondack Wine & Food Festival will be held on Saturday, June 25, 11 am – 6 pm and Sunday, June 26 11 am – 5 pm at Charles R. Wood Festival Commons in Lake George, NY (Charles R. Wood Park,17 W Brook Rd, Lake George.) This year’s event will showcase over 120 of New York’s best wineries, breweries, distilleries, artisan food vendors, crafts, and food trucks the region has to offer, with the beauty of Lake George as its backdrop.
With a tasting ticket,which can be purchased online here, attendees use their souvenir wine glasses to sample wines, beers, spirits, ciders, and unique food products from a variety of vendors in a farmer’s market-style set-up. All vendors will also be selling their products for people to take home and the festival makes that easy by providing a purchase drop-off/pick-up tent for attendees to utilize. Food trucks will also be offering unique food selections at a-la-carte pricing.

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Saturday, June 11, 2022

MAKE IT: Black Bean Soup

I love black beans, and am always delighted to find new ways to prepare them. Although I have had black bean soup before, I never had black bean soup quite as delicious as the soup I enjoyed at the Columbia Restaurant in Tampa, Florida (a huge recommendation to visit the Columbia if you ever find yourself in Tampa!) Despite a stomach already full from tapas, after the first spoonful of this amazing soup, I then proceeded to very quickly devour the rest. From a nutritional standpoint, this soup is low in fat, rich in fiber and protein, and a fantastic source of iron, magnesium, thiamin, folate, and riboflavin. Despite being good for you, it is also delicious and filling. Enjoy! (Serves 4)

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Sunday, June 5, 2022

Harvest of the Month | Rhubarb

rhubarb

Rhubarb is a perennial spring vegetable that grows abundantly from May to July in the Adirondacks. Rhubarb is in the plant family Polygonacea along with knotweed and buckwheat. While the plant is technically a vegetable, the tart edible stalks of the plant are most commonly thought of as a fruit, and is eaten in sweet preparations.

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Saturday, June 4, 2022

MAKE IT: Southwestern Squash and Corn Soup

I love summer squash, and eat as much of it as I can during the months when it is growing abundantly. Although I usually eat it roasted, in ratatouille, or cooked with other vegetables in foil packets over a fire, I had never before combined it with potatoes and corn in a soup. However, when I saw an instant pot variation of this recipe from Brand New Vegan, I knew that I had to try it. I am so glad that I did! This soup is easy to make, inexpensive, and filling. Delicious by itself, it is incredible when topped with the red pepper maple relish. If you do not have an immersion blender, you can also carefully puree the soup in small batches in your blender. Enjoy!

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Wednesday, May 25, 2022

Farmers Market season begins

keene valley farmers market adirondack harvest

New Adirondack Harvest Resource Provides Info on 65+ Area Markets 

Summer farmers market season has officially kicked off this month in the Adirondack region, bringing a welcome return of locally grown and made food, arts and crafts. Seasonal farmers’ markets offer a closer-to-home opportunity for folks to support farmers and makers in their community.

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Sunday, May 15, 2022

Harvest of the Month: Eggs

Feeding Hens at Essex Farm. Photo by Ben StechschulteEggs, more specifically, chicken eggs, are an integral part of traditions, celebratory dishes, and the everyday diet around the globe. Historians estimate that humans have been eating eggs for roughly 6 million years. Originally, people foraged eggs from wild bird nests until they were domesticated around 1500 BCE in Ancient Egypt. Throughout history, eggs have become a symbol of life, rebirth, renewal, and fertility for many cultures

Today, humans eat about 88 million tons of eggs each year worldwide. China is the top producer of eggs (roughly 34 million tons), then the United States (roughly 6.9 million tons), and then Mexico (roughly 4 million tons). While we may think of them as a staple of the American diet, countries like Japan, Paraguay, China, and Mexico consume more eggs per person each year. 

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Saturday, May 7, 2022

MAKE IT: Blueberry Freezer Jam

I love blueberries, and will often pick gallons of them at local orchards every summer, eating some straight away, and freezing the rest so that I can later make yummy treats, like this recipe for blueberry freezer jam. Although this jam is not shelf-stable (i.e., should be stored in the freezer), it is incredibly easy to make and does make a delicious jam. I love adding the jam to my oatmeal, using it as a topping on sorbet or ice cream, or slathered on a slice of freshly baked bread. Enjoy!

Ingredients
 5 Cups of Fresh/Frozen Blueberries
 2 Cups of Sugar
 6 Tablespoons Ball Freezer Jam Instant Pectin
 3 – 12oz Freezer-safe canning jars

Directions
1. Wash berries, then place them in a shallow pan. Using a potato masher, crush berries.
2. Add the mashed berries to a saucepan, and add sugar. Mix well, and bring to a boil,
cooking at full boil for around a minute.
3. Remove jam from heat and stir in the pectin, mixing well.
4. After jam has cooled a bit, scoop the jam into small freezer-safe jars. Top with lids after
30 minutes, and then place in freezer.

Use within one year. Enjoy!

*Recipe adapted from The Frugal Navy Wife


Monday, May 2, 2022

Cornell Cooperative Extension – Providing Technical and Educational Information and Resources for Agriculture 

Did you know that New York is one of the nation’s leading agricultural states? Or that New York State agriculture generates well over $5-billion in revenue annually? Or that, according to the latest data available, when you figure in all sectors of agriculture, including processing and support businesses that provide feed, supplies, machinery, and services, the industry provides work for nearly 200,000 New Yorkers?
Our farmers are world-class producers of dairy products. We rank first in the nation in yogurt, cottage cheese, and sour cream production, third in milk and Italian cheese production, and fourth in total cheese production. We’re the second-largest producer of maple syrup, apples, cabbage, and snap peas; third in grapes (and recognized around the world for great, often distinguished and celebrated wines and wineries); and fifth in production of tart cherries and squash. Honey and other fruits and vegetables (e.g. potatoes, sweet corn) are of significant economic importance, as well.

Sunday, April 24, 2022

Adirondack Harvest Festival returns Sept. 24, vendors and volunteers needed


Festival enthusiasts are encouraged to save the date for this year’s Adirondack Harvest Festival which will return to its traditional, one-day, in-person format at the Essex County Fairgrounds in Westport, NY on Saturday, September 24, 2022. The crowd-pleasing, family-friendly event is free and will follow the same format as past festivals. This year’s festival will feature a large farmers’ market, local food trucks, a beer tent, live music, demonstrations and talks, plenty of kids’ activities, farm animals, and much more.
Adirondack Harvest Festival organizers are actively seeking event sponsors, vendors, speakers and volunteers to make this community event possible a reality for generations to come. Those who wish to lend a hand at any of the above roles are encouraged to read more below.

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Friday, April 22, 2022

Adirondack Council’s Essex Farm Institute awards farm micro-grants

sweet potato harvestIn celebration of Earth Day 2022, the Adirondack Park’s largest environmental organization today awarded 15 micro-grants totaling $32,000 to local farmers and value-added food producers, in an effort to build a climate-friendly local economy in the Adirondack Park.

 

It was the seventh consecutive year that the Adirondack Council has awarded micro-grants to farmers and small business owners who want to reduce their environmental impact and adapt to a changing climate. This year’s grant criteria were modified to accommodate both larger operations as well as projects featuring collaborations between several qualified applicants.

 

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Saturday, April 16, 2022

MAKE IT: Cinnamon Roll Coffee Cake in a Mug

cinnamon roll mug cake

If you are craving something sweet and do not want to wait, this cinnamon roll coffee cake in a mug is for you! I use an 18-ounce mug to make these and will often use whole wheat flour instead of the all-purpose flour. If you do not want the cream cheese frosting, feel free to drizzle maple syrup, add berries, or even ice cream on top. Enjoy!

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Sunday, April 3, 2022

April Harvest of the Month | Spring Greens 

high tunnels

Spring Greens are the edible young leaves or new growth of plants. Spring greens are the tender new growth that first emerges in early spring. In the Adirondacks, spring greens start to appear in greenhouses at the end of March and early April. 

These tender greens are the unofficial start of the new year. They are the first fresh growth of the season! They indicate that young radishes, asparagus, and scallions are coming soon. 

When we say “spring greens”, we mean baby cut lettuce, kale, chard, spinach, and other plants like bok choy. Many times, a variety of different spring greens or types of lettuces are packaged together and called “Spring Mix” or “Salad Mix.”

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