Cornell Cooperative Extension of Warren County is set to host a Food Preservation Series which will include making jams and jellies, and salsa, and address fermentation and pickling, and making jerky. » Continue Reading.
Posts Tagged ‘Food Preservation’
Millions of pounds of leftover food is thrown away every year.
In 20916, the Natural Resources Defense Council estimated that Americans throw away 204 million pounds of turkey meat during the Thanksgiving holiday.
Here are some tips to reduce wasted food this holiday season: » Continue Reading.
Linus, the precocious, blanket-toting “Peanuts” character, waited faithfully for The Great Pumpkin all night on Halloween in spite of being disappointed every year. Perhaps his unwavering belief in the mythical pumpkin was spurred on by the fact that almost every year brings the world a bigger “great pumpkin” of the sort one can measure and – at least potentially – eat. » Continue Reading.
In this class, being offered by Wild Edible Instructor and Cornell Cooperative Extension Franklin County’s Master Food Preservation instructor Pat Banker, participants will learn science-based and safe ways to identify, prepare, freeze, dehydrate, and store wild edibles. Banker will also lead a tour of 4H Camp Overlook’s variety of wild edibles and how to identify them while giving a historic medicinal use explanation of many of the plants available. This is a hands-on class and participants are encouraged to dress for the weather. » Continue Reading.
Late November is the time of year I generally like to write about two things: winter storage crops and eating locally for the holidays. This year is no exception because I love the root vegetables we’re able to grow and store here in the North Country. Hopefully you were able to visit the farmers’ markets and stock up before the markets closed. It’s not too late – some markets are open through the holiday season or even through the winter.
So, what’s available now for root vegetables? » Continue Reading.
In the Peanuts comic strip, the precocious, blanket-toting Linus waited faithfully for The Great Pumpkin all night on Halloween in spite of being disappointed every year. Perhaps his unwavering belief in the mythical pumpkin was spurred on by the fact that almost every year brings the world a bigger “great pumpkin” of the sort one can measure and—at least potentially—eat.
Of the approximately 1.5 billion pounds of pumpkins grown annually in the U.S., only a very few are grown for size. Primarily within the last thirty years, giant pumpkin enthusiasts (that’s regular-size people, giant produce) have developed varieties that attain jaw-dropping proportions. From a nearly 500-lb. world record in 1981 to a half-ton in 1996 and a 2,000-lb. record in 2012, today’s giant pumpkins would be a dream come true for Linus. » Continue Reading.
For instance, we just finished up our second batch of jam. The first batch was straight blueberry, and we got ten small jelly jars full. This second batch was blueberry-raspberry, with a few random blackberries thrown in just for the heck of it. This batch made twelve full jars, and it looks good. » Continue Reading.
I love it when a few moments of laziness lead to something good. I had weed whacked all around the big fire pit and hammock a couple weeks ago, but there was one section of lawn that I just buzzed through quickly, and I did a poor job on about a ten square foot area. Last night as I was moving some junk wood into the new wood rack, I caught a glimpse of some bright red in the slightly overgrown region: two wild strawberries.
Only one of the very small strawberries was ripe, so after taking a couple pictures of the first strawberries of the season, I popped the ripe one in my mouth. That was the first strawberry I’ve had in quite a while, and man was it delicious. There was enough flavor packed in that little pea-sized berry to make all the rain worthwhile. » Continue Reading.
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.
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Exploring the Adirondack backcountry is hard work. Vaulting over downed logs, crossing streams on beaver dams, pushing through dense vegetation and constantly swatting away hordes of biting flies requires a massive amount of energy. Since this energy derives from food carried into the backcountry, it is important to maximize calories while simultaneously reducing its weight in the backpack.
Food connoisseurs may insist on a fresh and/or extravagant menu, even in the backcountry. These food snobs go to outlandish lengths to carry the oddest foodstuffs regardless of weight or practicality. In my many years of backpacking, I witnessed numerous strange selections in the wilderness, such as pounds of sandwich meat, jars of spaghetti sauce, bags full of raw carrots, cans of oysters and even a square egg maker (although no square eggs ever emerged). Most backcountry adventurers are practical folk, and thus avoid carrying a heavy food load, if possible.
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This past spring I was making the rounds of some local garage sales when I stumbled on a great find- a barrel meat smoker in pristine condition for only 20 bucks. This particular smoker is a really basic, just a metal barrel with three racks, a pan for water to keep the meat tender, and an electric element at the bottom on top of which you place the wood chips.
Serious barbeque enthusiasts out there would probably scoff at my little smoker, but given the the dirt cheap price and the fact that I had never smoked anything in my life, I figured it was a good way to get started. I followed this purchase by buying a copy of The Joy of Smoking and Salt Curing by Monte Burch. If you have any interest in tackling the art of smoking meat and fish, I highly recommend this little book. The instructions are very clear and concise, and it covers all the most basic points of the science of meat preservation.
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Last weekend I stopped in at a little roadside vegetable stand down the road. I was hoping to get a couple of end-of-season bushels of tomatoes to can for this winter’s tomato sauce. Unfortunately, I was a little too late for the larger saucing tomatoes. Luckily, there were still a few long rows full of cherry tomatoes on their last legs – and free for the gleaning!
Thirty minutes later I walked away with a bushel of beautiful red cherry tomatoes. After the excitement of having acquired so many tomatoes for free wore off, I was suddenly struck with the cold, hard reality of a full bushel of cherries needing to be used quickly. » Continue Reading.