Several years ago, I was able to go with my daughter, at the time, one of the Wild Irish Acres Dancers, on a trip to Ireland. During that magical trip, we visited the Rathbaun Farm, a working sheep farm in County Galway. After watching the farm’s border collie round up the sheep, we went inside the farm’s thatched cottage for some freshly baked scones, prepared by Frances, and topped with farm-fresh whipped cream and preserves. Every time that I make Frances’ scones, the scent of them baking brings me back to the farm in Ireland.
Across the North Country, the traditional sugar-making season is underway. Most northern New York maple syrup producers get busy tapping their trees in late February or early March, in preparation for the greatly-anticipated four to six weeks of sap flow generally expected to begin in mid- to late March and continue on into April.
The sugar-making season and the weeks that follow are an extremely important selling period for maple syrup-producing farm-families. Many of them participate in Maple Weekend, an annual event championed by the New York State Maple Producers Association (NYSMPA) and supported by Cornell Cooperative Extension and the Cornell Maple Program, as an opportunity for individuals and families to visit one or more of our family-run maple sugaring operations and see, first-hand, how sugar maple trees are tapped and sap is collected and boiled into pure, delicious maple syrup.
For many producers, Maple Weekend marks the start of their annual retail sales. Unfortunately, it appears that, once again, the COVID-19 pandemic will be seriously impacting those sales. Maple Weekend has been canceled again this year.
A recipe for baking an herbed foccacia bread, an Italian yeast bread backed in a sheet pan and flavored with olive oil and herbs. It is simple, easy, and smells absolutely incredible when it is cooking.
This old-fashioned recipe is an easy way to make a delicious loaf of yeast bread. I usually use whole-wheat flour and blackstrap molasses, but you can use whatever wheat flour and molasses you have on hand (if you successfully substitute other types of flour for the wheat, please let me know!). It does not require a lot of kneading, and will make your kitchen smell amazing when it bakes.
These cinnamon rolls are a holiday breakfast staple in my home. Don’t let the number of steps in this recipe keep you from trying it – this is actually quite easy to make. Although I usually use traditional, animal-based ingredients when I make them for my family, I have also successfully made these cinnamon rolls using only vegan ingredients – and my family never knew the difference (shhhh!).
This has to be one of my favorite comfort food recipes of all times. When I was growing up, my mom would make apple crisp in a giant pan. As soon as the crisp came out of the oven, my sisters and I would descend on the hot pan like ravenous vultures, happily devouring every last crumb. Although this version won’t make the giant pan-sized apple crisp that my mom made, it will allow you to enjoy the exact same delicious apple crisp that my sisters and I did, and still do to this day. Enjoy!
Adirondack Museum Curator Hallie Bond will present a program on the history of food in the Adirondacks, particularly the connection between bread and beer. The program, called “Traditions in Bread and Beer: Lives of Adirondackers Before Modernization,” will involve discussion and displays; participants will be able to sample both ingredients and final products.
Bond is co-writing a book about traditional food of the Adirondacks and has discovered connections between bread and beer; the two were complementary tasks for early Adirondackers. Her presentation will address how they were made before World War II and how transportation networks, particularly railroads, were established. » Continue Reading.
Ever notice that during the period of May through mid-June there is a blitz of food articles, expounding upon the wonders the rhubarb? These stories make plentiful use of words like “abundant” “grandmother” “delightful” and “cherry red”. Words like this about a food make me feel pretty excited. Particularly when the food in question practically grows wild all around me. So I was pretty excited to really dive right into some rhubarby adventures this year. » Continue Reading.
Holiday gift giving offers many opportunities to support locally owned and run businesses – maybe tickets to a show or an annual membership to your local arts organization, a contribution to your local library in someone’s name, public radio station, or even a subscription to a regional publication. A CSA (Community Supported Agriculture) share works here, too, in that your local farmer benefits as well as the receiver. In addition, you might need some last minute ideas for the teacher, mail delivery person, or the relative on your gift list who seems to have everything. » Continue Reading.
Pairing a crisp autumn day with the first crunch of a freshly-picked apple is my idea of perfection. During my teen years good times with friends might include a drive up from Van Nostrand’s Orchard in Mayfield (now Lake View Orchards, 518.661.5017), munching on crisp and sweet Macs while taking in the foliage.
While the rain of the past weekend dampened my enthusiasm to go out apple picking, I was invited to be a judge at the Cambridge Valley Apple Pie Bake-Off at the Cambridge Hotel, said to be the home of pie à la mode. The cast of judges included the hotel’s own Chef Rich, Sara Kelly as representative of the Cambridge Chamber of Commerce, Sally King, a decades-long baker and former owner of the King Bakery in Cambridge, and Chloe, an 11 year-old pie aficionado. » Continue Reading.
The Adirondack Almanack is a public forum dedicated to promoting and discussing current events, history, arts, nature and outdoor recreation and other topics of interest to the Adirondacks and its communities
We publish commentary and opinion pieces from voluntary contributors, as well as news updates and event notices from area organizations. Contributors include veteran local writers, historians, naturalists, and outdoor enthusiasts from around the Adirondack region. The information, views and opinions expressed by these various authors are not necessarily those of the Adirondack Almanack or its publisher, the Adirondack Explorer.
General inquiries about the Adirondack Almanack should be directed to editor Melissa Hart.
To advertise on the Adirondack Almanack, or to receive information on rates and design, please click here.