This spring, Adirondack Experience museum in Blue Mountain Lake is offering a variety of virtual, food-themed programs:
Maple Sugaring, Adirondack Style MARCH 24 | 7:00pm – 8:00pm
It’s Maple Sugaring Time in the Adirondacks!Join Ivy Gocker, Library Director of the Adirondack Experience, and Matt Thomas, an independent maple syrup historian, as they talk about the history and material culture of maple sugaring in the Adirondack Region: the process, how it was done in the past, and the story of the Horse Shoe Forestry Company near Tupper Lake, which was once the largest syrup production operation in the world.
To register, please click on this zoom registration link.You will receive a confirmation with program link after signing up.
Sponsored by the Adirondack Experience and Albany Public Library
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.
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.
The Adirondack Council awarded 10 micro-grants totaling over $32,000 to local farmers. According to a press release, the grants are an effort to address the greatest short-term and long-term threats to public health and the Adirondack Park: COVID-19 and climate change.
“COVID-19 and climate change each have the potential to devastate Adirondack communities,” says Adirondack Council Conservation Associate Jackie Bowen, the coordinator of the grant program alongside the Essex Farm Institute. In some cases, farms/food producers need to prepare more serve-at-home meals…others need equipment and funding to protect and sustain their employees who work in urban farmers markets.
Adirondack Harvest has added a COVID-19 resources page to its website, to make it easier to people to support area farms and businesses and continue to source locally produced foods. The page can be found here.
Many regional CSA’s will begin soon. When you participate in a CSA, you will pay for a season’s worth of fresh food for a farmer, who will then coordinate pick-up or delivery to you weekly. To find a CSA near you, click here.
Orgs launch program to deliver farm-fresh food packages
AdkAction has partnered up with the Hub on the Hill in Essex in order to launch an Emergency Food Packages Project (EFP) to assist local families who may be struggling due to the coronavirus. Every EFP contains a week’s worth of fresh, pre-prepared meals delivered directly to families. The organizations’ goal is to provide 100 boxes of food each week over the next 10 weeks. A total of 1,000 packages, supplying 15,000 meals – all for free.
Each EFP contains eggs, bread, apples, healthy snacks, yogurt, greens, granola, soup, and two large trays of frozen entrees. The food distributed is purchased from local farms, and prepared and delivered by local labor provided by Hub on the Hill. Families and individuals in need are being screened by partner agencies and local organizations with a history of supporting those who need food.
EFP’s have a $55 production fee but are provided free to families in need. A $7,000 grant provided by the Adirondack Foundation’s Special and Urgent Needs Fund launched the project. AdkAction has also created a online fundraising page to help reach the overall goal. Over $30,000 was raised in the first 24 hours, enough to support the first 545 EFP’s, with a total of $55,000 needed to support the creation and delivery of 1,000 EFPs.
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