All are invited to gather together on the beautiful Lake Champlain waterfront in Port Henry, NY to celebrate Lake Champlain’s lake monster with legendary fun for the 37th annual Champ Day: The Lake Champlain Monster Festival. The free, crowd-pleasing event features special guests such as Penelope the Clown, Cardboard Boat Races, a CryptoCave Meet & Greet, a Champ Lure Contest, Creative Cove for Kids, Vendor Marketplace, food, and much more.
New this year is a Champ Day weekend kickoff event, Champ’s Monster Movie Night, that will take place on Friday, August 5 at 7 p.m. on Bulwagga Bay Beach in Port Henry. The evening’s featured film will be “Monster from the Ocean Floor” a fun, old-fashioned 1950s monster movie suitable for all ages. The film will be presented by Andy McDougall, a film collector from Plattsburgh, NY. In addition to the film screening, guests are encouraged to take part in a costume contest, in which those who don a beach/tiki, retro 1950s, or monster theme outfit have a chance to win a prize.
The main event is set for Saturday, August 6 at Champ Beach Park, Beach Road, at the north end of Port Henry.
Guests of all ages are encouraged to indulge in something sweet at View’s 13th Annual Ice Cream Social on Saturday, July 30 from 11 a.m. through 3 p.m. at Point Park in the center of Old Forge across from the Old Forge Hardware Store.
The event allows folks to browse a unique collection of bowls and other ceramic pieces created by local and regional potters, and then select ice cream and toppings of their choice. Pottery prices range from $10 to $25, which includes ice cream and toppings. Guests who do not purchase pottery, may enjoy an ice cream sundae for $5. Participants will also have the opportunity to view pottery demonstrations on site to witness firsthand how these beautiful, one-of-a-kind creations are crafted.
I love fresh, locally-grown tomatoes. I really can’t get my fill of them, especially during the peak of tomato season in the North Country. One way that I can extend the magic of freshly-harvested tomatoes is to can them. Although I do can the tomatoes, themselves, I also love to have salsa on hand year-round. This recipe for zesty salsa can be made as spicy or non-spicy as you like. For less-spicy salsa, make sure to use a mild “hot” pepper, and remove the seeds and inner membranes (and be careful after cutting those peppers to wash your hands before touching your eyes!)
For a spicier salsa, select peppers with a higher Scoville rating. Although this salsa is delicious as-is, this recipe is designed to process the jars in a hot water bath, ensuring that the salsa will be shelf-stable. As always, when preserving food, make sure to only use quality produce, precisely follow processing directions, and do not alter the recipe. Thankfully, this recipe is user-friendly, even for canning newbies! Enjoy!
All are welcome to spend a day browsing a wide array of crafts at this year’s Adirondack Artisan Festival scheduled for Saturday, July 23 from 10 a.m. to 5 p.m. at the Adirondack Experience, the Museum on Blue Mountain Lake.
Bring a little piece of the Adirondacks home after a visit to the festival which will feature artisans and makers from throughout the region, offering paintings, furniture, specialty foods, sculptures, clothing, stained glass, and much more.
Throughout most of the twentieth century, our local communities were thriving. We had sawmills, gristmills, fruit and vegetable farms, butcher shops (with butchers that may have known or raised the animals), dairies (many offering local delivery), and bakeries. Much of the food (and many other items) found on store shelves was from area farmers and producers.
Today we import most of our food. We depend on grocery chain stores to make it available to us. And while it’s clear that we’ve become very effective at producing affordable food for much of the world, the COVID-19 pandemic, among other recent / current geopolitical events and climate change issues, brought to light an unexpected lack of security in our food chain (and several other consumer product distribution chains, too).
Farmers were unable to ship produce or livestock to distributors, processors, market outlets, or slaughterhouses. And American consumers experienced (and to some degree are still experiencing) panic buying, empty store shelves, rationing of food staples, and the inability to obtain certain food items and consumer goods altogether.
To better endure a crisis in the future, we need to build more sustainable, more resilient food systems. One way to accomplish this is to bring producers and consumers closer together.
Saranac Lake, NY.- Trivia lovers of Northern New York have a chance to test their knowledge, enjoy local craft beer and mead, and compete for prizes – all while benefiting the brand-new Farm Grant Program, which supports bird conservation and local farmers.
The Northern New York Audubon Society’s (NNYA) Farm Grant Trivia Night fundraiser will be held on Wednesday, July 13 at 6 p.m. at the Hex & Hop Brewery in Bloomingdale.
Teams of two to six players are eligible to play and there is a $5 per person entry fee. Advanced registration is not required. All money raised will be distributed to local farms through NNYA’s Small Farm Grant program, which provides farms with up to $1,500 in grant money to implement bird-friendly habitats and management practices on their lands.
Thanks to funding from the Lake Champlain Basin Program, farms on the New York side of the Lake Champlain Basin are eligible to apply for a cover crop cost share payment. The project’s goal is to implement at least 1,000 acres of cover crops per year for 2 years.
Cover crops are an effective best management practice to reduce erosion on agricultural fields. Cover crops protect the soil surface from the negative effects of rainfall and erosion during storm events.
Cover crops also improve soil health by reducing soil erosion, increasing soil porosity (and subsequently water infiltration and field drainage) and increasing nutrient supply. The improvement of soil health can also enhance climate resiliency by providing protection to agricultural fields due to the ever-increasing number of extreme weather events.
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!
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.
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.
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.
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)
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.
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!
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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