Posts Tagged ‘Adirondack Harvest’

Friday, August 19, 2022

First inaugural Adirondack Cuisine Trail Open Farm Weekend set for Sept. 2-5

Lewis, NY – Farm tours, local food workshops, you-pick, and more are scheduled for the first inaugural Adirondack Cuisine Trail Open Farm Weekend. Events will be held through Labor Day Weekend highlighting farms and small businesses along the Boquet Valley Cuisine Trail, one of the six distinct cuisine trails that highlight agriculture in the Adirondacks.

 

After the success of the 2021 Open Farm Week that took place in lieu of the traditional one-day Adirondack Harvest Festival due to COVID-19 concerns, Adirondack Harvest is excited to host both an Open Farm Weekend and the one-day Adirondack Harvest Festival this year.

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Sunday, August 7, 2022

August Harvest of the Month: Melons

melons

Melons have been adapted over many years to include a variety of distinct fruits. They can have ribbed, wrinkly or smooth rinds, and their flesh can range from juicy to dry, and sweet to mild. Melons are in the gourd family and are closely related to pumpkins, squash and cucumbers. They prefer warmer climates, and there is a very short window of time that they are available in the Adirondack region- between August and early September. 

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Monday, July 11, 2022

Bringing Farmers and Consumers Closer Together

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.

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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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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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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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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 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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Sunday, March 6, 2022

March Harvest of the Month: Whole Grains

grain

When you think of agriculture in the Adirondacks, you may not think of waving fields of grain. New England was the “breadbasket” of the United States until the late 1800’s. Global markets have driven local grains out of favor. Flour is flour, right? 

Many grain growers and “bread heads” would whole-heartily disagree. Have you ever eaten cornbread made with freshly ground cornmeal? Or eaten a shortbread cookie made with freshly ground buckwheat? The difference in flavor, nutrition, and community impact is significant. 

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Sunday, February 6, 2022

February Harvest of the Month: Sweet Potatoes

Sweet potatoes (Ipomoea batatas) are large, sweet-tasting, starchy, tubers that grow under soil attached to a sprawling vine with heart-shaped leaves. While we eat them like potatoes (Solanum tuberosum), they are actually not a potato. Sweet potatoes are a member of the Convolvulaceae plant family and are more closely related to morning glories than potatoes. Potatoes are in the nightshade family, and are more closely related to eggplant, tomatoes, and peppers. 

Sweet potatoes thrive in warm climates, and they continue to be a culturally significant food in the American South, where they have been grown by indigenous people, European colonists, and enslaved people, and farmers for hundreds of years. 

Photo from the Saratoga Farmers’ Market, Pleasant Valley Farm, By Pattie Garrett

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Sunday, November 7, 2021

November Harvest of the Month: Brussels Sprouts

brussels sprouts Brussels sprouts are one of the many vegetables in the brassica family, along with kale, turnips, collard greens, broccoli, arugula, bok choy, and more. Brussels sprouts are cabbage-like sprouts on tall stalks that thrive in temperate weather. The United States produces 32,000 tons of them each year, with most production in California, Washington, and New York states. It’s estimated that up to 85% of brussels sprouts grown in the US are for frozen food. The largest global producing country is the Netherlands, where they harvest 90,000 tons each year.

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Saturday, November 6, 2021

It’s turkey ordering time

turkeysAdirondack Beef Company, Croghan, NY

4 Reasons to Go Local for Your Thanksgiving Turkey

1- Keep your dollars in your community: The average farmer only makes $0.17 for every $1.00 spent on the food they grew. Buying directly from a farmer means they will receive 100% of the profits they earned.

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Thursday, September 16, 2021

Picking the Perfect Market Melon

It’s that time of the year when so much is in season in the Adirondack region- including melons like honeydew, cantaloupe and watermelon.

In the Adirondacks, locally grown melons only start to appear with sweet corn and winter squash, right around when kids start heading back to school. Once the frost comes, they are done.

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Sunday, September 5, 2021

Harvest of the Month: Honey

bees on honeycombSeptember is National Honey Month

Since the 1980’s September has been “National Honey Month”, in honor of the end of the season for most areas, when beekeepers collect honey from their hives. It’s a time to raise awareness of beekeeping and the benefits of honey. 

This National Honey Month, learn more about how honey is made by bees, collected by humans, and how you can support beekeepers in your community. 

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Thursday, August 26, 2021

Farmers Markets are in Full Swing Across Northern New York

keene valley farmers market adirondack harvest

During my years at Extension, one of my (self-proclaimed) missions was to support local farms and producers and to promote consumer-access to, education about, and appreciation for local, fresh, sustainably produced foods and products, while also working to develop farmers’ markets as vibrant gathering places within local communities. That mission continues.

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