Friday, October 16, 2020

An apple a day … keeps NY’s orchards in business

prairie orchardNew York is the nation’s second-largest apple producing state. With more than 10 million trees, our roughly 600 commercial apple growers produce, on average, 29.5 million bushels of apples annually. And they grow more varieties than producers in any other state. Among them: McIntosh (the national apple of Canada), Empire, Cortland, Rome, Gala, and many others.

Our apple industry provides about 10,000 direct agricultural jobs (e.g. growing, packing), as well as roughly 7,500 indirect jobs (e.g. marketing, distribution). In 1976, New York’s policymakers designated the apple as the official state fruit. In 1987, they approved the apple muffin as a state symbol.

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Monday, October 5, 2020

Gleaning Can Help Feed our Hungry Neighbors 

Hunger in America

According to Feeding America, the nation’s largest domestic hunger-relief organization, 37,227,000 Americans, of which 11,174,000 are children, are currently grappling with hunger. In other words, more than 11% of Americans are, at this moment, food insecure (lacking reliable access to a sufficient quantity of affordable, nutritious food). Among them are 13.1% of the people living in St. Lawrence County; 12.9% of those living in Franklin County; 11.9% of those in Clinton County; 10.3% of those in Essex County; and 10.1% of those in Hamilton County.

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Monday, October 5, 2020

Farms test crops of three “superfood” berries

Three high-antioxidant, high-economic value “superfruits:” juneberry, honeyberry, and aronia berry are the focus of research funded by the Northern New York Agricultural Development Program (NNYADP). These fruit crops represent significant income potential from fresh market and value-added sales in New York State.  They are northern climate-tolerant and have proven to be consumer-friendly in other areas of the U.S. and globally. NNYADP-funded on-farm trials of the three fruits are evaluating how well they adapt to and thrive under New York growing conditions.

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Saturday, October 3, 2020

Local food: Roasted Tomato Fennel Leek Soup

With the cooler temperatures, my mind (and stomach!) automatically turn to soup. Although I dearly love fresh tomatoes and fennel in salads, they are absolutely incredible when roasted along with leeks, and then pureed into a delicious, low-fat, and nutrient-rich soup. In fact, this soup is so good that I ate the entire first test batch in one sitting (yes. By myself. It really is that good!). The tomatoes are rich in the antioxidant lycopene, vitamin C, folate, and potassium. Leeks are a fantastic source of fiber, vitamins A, C, and K, iron, and manganese. Fennel also provides fiber, vitamin C, potassium, and manganese. Each of these components assist in facilitating overall healthy body functioning, including repair of cellular damage and supporting a healthy immune system, making this soup an excellent choice for an immune-boosting dish. Roasting the vegetables allows the sugars in them to caramelize, creating a lovely darker color and fabulous flavor that shines in this simple soup. Although you can lightly drizzle olive oil on your vegetables prior to roasting them, you do not need to. They will still caramelize beautifully! 

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Monday, September 28, 2020

Spinning cream into Gold

Learn about how high-quality cultured butter is made, in this piece by Kelsie Meehan for Adirondack Harvest. Meehan is the owner and butter-maker of Gold Bar Butter. She has been milking cows and making cultured butter since 2012.

Read more: https://adirondackharvest.com/churning-up-gold-in-the-adirondacks/

Photo: Kelsie Meehan pours cultured cream into the churn. Photo by Lisa Godfrey for Adirondack Harvest.


Saturday, September 19, 2020

Local food: Easy Chunky Applesauce

SnapDragon Apples courtesy Kevin Maloney Dept of HorticultureOnce you have eaten fresh, homemade applesauce, there is no going back to the sad, canned stuff! This recipe is simple, quick, and will make your kitchen smell incredible while it is cooking. Although you can use any type of apple, if you use apples that are bursting with flavor – especially ones picked fresh from your local orchard – then your applesauce will taste even better! If you would like to substitute stevia or another sugar substitute for the brown sugar, use one teaspoon of stevia for the 3 Tablespoons of brown sugar called for in this recipe. » Continue Reading.


Tuesday, September 15, 2020

Lake George area restaurants join in on fall-themed dining promotion

Restaurant Appreciation Week’s new 2020 format spans two weeks in September, includes photo contest

This year, the Lake George Regional Chamber of Commerce & CVB will be showcasing the hard-working restaurant staff as well as apple and pumpkin-themed food and drink during the new Fall Lake George Region Restaurant Appreciation Weeks.

This region-wide event features 16 restaurants from Glens Falls, Queensbury, Cleverdale and Lake George.

 

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Thursday, September 10, 2020

Taste NY event pairs food buyers, producers

putting cheese into molds at the food science plant at Cornell's College of Agriculture and Life Sciences (CALS) Stocking HallCornell Cooperative Extension (CCE) of Washington County and the Lake George Regional Chamber of Commerce & CVB will co-host a Virtual Taste NY Producer Showcase on Tuesday, October 27. This event will be the first of its kind in the state. The two-hour online event, offered in partnership with Taste NY and NYS Grown & Certified, will provide a unique opportunity for New York food and beverage producers to connect with area food buyers. The event will help these businesses to expand their reach in the marketplace that, in many cases, has been impacted due to the nationwide pandemic.

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Wednesday, September 9, 2020

In Pursuit of Giant Puffballs, the queen of edible mushrooms: 

Puffball is the generic name for a large group of edible mushrooms with similar characteristics. They come in many sizes and are usually spherical or globular in shape.

Puffballs are distinguished from other mushroom groups by the fact that they lack many of the features or characteristics that other common mushrooms possess. A puffball has no stem. It has no cap. And no external gills. All of the spores are produced inside of the fruiting body.

The most common way in which they release their spores is through impact; the external force of rain or falling debris landing upon them or of animals stepping on or brushing against them, thereby compressing and/or breaking the peridium; the protective layer that encloses the spore mass inside the fungus. When that happens, as the name puffball implies, the spores are ejected in a large puff.

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Sunday, September 6, 2020

Healthy recipe: Oatmeal Energy Bites

Here is a kid-friendly recipe for oatmeal energy bites. They are full of protein, nutrients, and healthy fats, are easy for people of all ages  – especially kids  – to make, and are the perfect school, work, or any time snack.

Oatmeal Energy Bites

Servings: 20 

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Monday, August 31, 2020

North Country Co-op provides place of solace during pandemic

The North Country Food Co-op in Plattsburgh is more than a neighborhood grocery store. It’s become a place where shoppers can find healthy food and comfort, during the Covid-19 pandemic.

As Tim Rowland writes in this recent article on the Adirondack Harvest website:

With many businesses and institutions closed, and even friends and extended family off limits, the co-op offered more than food, it offered comfort and support to its clients. They might have lost a job, or had people in their lives fall sick or die, or suffered from plain loneliness. For them, the co-op was well stocked not just with food, but with sympathetic ears. Some people were just very lonely and needed somebody to talk to,” Co-op Manager Carol Czaja said. “In the past we would have given them a hug.”

Read the full story here.


Sunday, August 23, 2020

Eat local: Blueberry Refrigerator Jam

Here is a recipe for blueberry refrigerator jam that does not require any additional pectin (which is hard to find in some regions right now). In addition to making a fantastic spread for snacks and sandwiches, it also is an amazing topper for ice cream or sorbet.
Enjoy!

Ingredients 

  • 1 pound fresh blueberries
  • 3/4 cup granulated sugar
  • 2 Tablespoon fresh squeezed lime juice
  • 1 teaspoon finely grated lime zest

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Wednesday, August 19, 2020

Hamilton Co. program connects people to fresh food

Farm fresh fruits and vegetables are a highlight of the Adirondack summer, but for those with limited incomes, this source of produce may be entirely inaccessible. A new offering at no cost to eligible seniors and individuals in need has been launched by a partnership of community groups this summer.

The Hamilton Healthy Food Connections program offers $20 nutrition certificates to all Hamilton County seniors who currently rely on delivered meals from the Warren/Hamilton County Office of the Aging meal sites. Hamilton County Community Action food pantry clients are also eligible.

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Thursday, August 13, 2020

Hub on the Hill Launches Fundraising Campaign for New Vehicles

Public welcome to donate at https://www.caringcrowd.org/provide-meals-food-insecure-families-impacted-covid-19

Resulting from a successful partnership with AdkAction, The Hub on the Hill will deliver approximately 5,500 Emergency Food Packages (EFPs) by October 1, 2020. This project has supplied tens of thousands of meals and put food on the tables of hundreds of families facing increased food insecurity due to COVID-19. 

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Saturday, August 8, 2020

Local food: Salsa fresca

Tomatoes are finally ripe, so here is a recipe for salsa fresca. Although it is delicious as-is, if it sits, covered in the  refrigerator, for an hour or so before serving, the flavors have a chance to blend even better.

Salsa Fresca

Any type of salsa is delicious, but there is something incredible about salsa made from fresh ingredients, and not cooked or processed in any way. 

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