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.
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.
Eggs, 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.
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!
5 Cups of Fresh/Frozen Blueberries
2 Cups of Sugar
6 Tablespoons Ball Freezer Jam Instant Pectin
3 – 12oz Freezer-safe canning jars
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
Cornell Cooperative Extension – Providing Technical and Educational Information and Resources for Agriculture
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