Happy Thanksgiving! I’m taking today and the next few days off for the holiday. In case you are looking for some last-minute recipes or food inspiration, here are a few treasures from the Almanack archive:
Kim and Pam Ladd, who wrote the popular “Happy Hour in the High Peaks: An Adirondack Bar Guide,” are two ladies who know cocktails. They put together some favorite Thanksgiving Cocktail Recipes.
MAKING THE MOST OF YOUR MEALS: From Adirondack Harvest, an article about a chef who combats food waste. Curtiss Hemm uses his skills to teach others how to get the most bang for their buck cooking with locally grown (and often more expensive) ingredients:
“Curtiss Hemm thinks about food in ways that others don’t. Along with being a chef, he is a food instructor, food economist and food anthropologist. The Rumplestiltsken of chicken, he can spin a single bird into $188 worth of saleable restaurant product, massaging the parts many of us would throw away into pates, consommés and brodos.”
Although a locally raised chicken make seem like a splurge, price-wise, with that chicken, a head of cabbage and a few other odds and ends, a family can enjoy three or more wholesome, delicious meals that cost less than dinner at McDonald’s. And the odds and ends can be used to make a wholesome broth for future meals.
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!
Cornell Cooperative Extension (CCE) of Washington County and the Lake George Regional Chamber of Commerce & CVB will co-host a Virtual Taste NY Producer Showcase on Tuesday, October 27. This event will be the first of its kind in the state. The two-hour online event, offered in partnership with Taste NY and NYS Grown & Certified, will provide a unique opportunity for New York food and beverage producers to connect with area food buyers. The event will help these businesses to expand their reach in the marketplace that, in many cases, has been impacted due to the nationwide pandemic.
Here is a kid-friendly recipe for oatmeal energy bites. They are full of protein, nutrients, and healthy fats, are easy for people of all ages – especially kids – to make, and are the perfect school, work, or any time snack.
The 11th Annual Farm 2 Fork Festival will be held on Saturday, September 5 at the San in Saranac Lake. This year’s theme is “Community is the Cure,” with a nod to the historical healing properties of Saranac Lake.
The festival will feature online ordering that will be open August 26 – September 2 at www.Farm2ForkFestival.com. Visitors will fill their picnic baskets online and collect them on Saturday, September 5 from 10 am to 1 pm via a drive-thru contactless pick-up at the San, located at 600 Ama Way.
“Gail Brill of Adirondack Green Circle founded the festival 11 years ago and it’s been run by a group of dedicated volunteers since 2017. This has been a difficult time for many people who have been hit hard by the economic impacts of COVID-19, and so we thought it was crucial that we work with local restaurants using ingredients grown on North Country farms for the festival,” said Jacob Vennie-Vollrath, a member of the festival’s organizing committee. “We’re also thrilled that proceeds will benefit AdkAction, which immediately stepped up to create Emergency Food Packages for local individuals and families facing food insecurity due to the COVID-19 crisis. Now more than ever, we need to pull together as a community and support our neighbors,” added Nick Delaini of the festival organizing committee.
I love cooking outdoors, and also love to experiment with recipes. This burger recipe produces juicy burgers, regardless of whether they are cooked on a wood, charcoal, or gas grill.
You can use any type of ground meat, but red meat seems to work best for this recipe.Place on buns of your choice, top with your favorite toppings, and enjoy.
I made these burgers using bison meat from Adirondack Buffalo Company, and used some of their amazing mustards to top the burgers (not in the picture). Located in North Hudson, they offer fantastic farm products to the North Country
Editor’s note: As more people are cooking and eating a home during the COVID-19 pandemic, Cornell Cooperative Extension of Warren County is sharing recipes that are easy to make and can be made with locally sourced ingredients.
This recipe for beef stew comes courtesy of the West Virginia University Extension Service’s Dining with Diabetes series.
America’s meatpacking plants endure some of the highest rates of workplace injury of any U.S. job sector. COVID 19 has introduced yet another occupational hazard. These crowded facilities have become frighteningly successful vectors for COVID-19 contagion.
On Sunday April 26, a news release entitled, ‘A Delicate Balance: Feeding the Nation and Keeping Our Employees Healthy’ appeared as a full-page ad in The New York Times, The Washington Post, and the Arkansas Democrat-Gazette. It was also widely posted on Facebook, Twitter, etc.
Warmer weather means grilling time! Instead of sticking to traditional grilling foods like burgers or hot dogs, why not consider grilling one of my personal favorite foods, pizza.
This fantastic dish can be modified to suit a variety of dietary needs and preferences, and can be easily adjusted to be a healthy food choice. Cheese can be substituted with vegan cheese or left off entirely for vegans, vegetables and fruit can be used as toppings, and some traditionally unhealthy topping choices, such as pepperoni or sausage, can be swapped for healthier options such as turkey pepperoni or venison sausage. Even more appealing, though, is the taste. Nothing truly compares to the smoky and savory flavors that combine in a good grilled pizza.
This April, shoppers throughout the country faced empty milk shelves in their grocery stores, while at the same time, North Country dairy farmers dumped tens of thousands of gallons of their herds’ daily production down the drain.
Why did this happen? Why are farmers dumping milk when store shelves just a few miles away are empty?
When Gov. Andrew Cuomo signed the executive order in March that shut down state commerce, Katie and Brandon Donahue, owners of Donahue’s Livestock Farm in North Bangor, had 30 sizable orders of top-shelf, hormone- and antibiotic-free beef and pork in the cooler destined for North Country restaurants.
Within minutes of the shutdown order, Donahue’s phone began blowing up with cancellations. Restaurants were either shutting down altogether or going to a pickup/delivery model that relied less on the more expensive, hence more profitable, cuts. By the end of the day, 27 of the 30 restaurants had called to cancel.
“I was panicking,” Donahue said. “I have 700 cows out in the field that still have to eat, and they don’t care about the coronavirus.”
One thing is sure: all of us have learned that the world can change overnight. So far, supply chains within the global food system have not been totally disrupted. Hopefully they won’t be. But food resiliency means a community has farms growing food on the soil surrounding community members. If supply chains break, your neighboring farms are growing food nearby. But in order for community farms to survive, they can’t be a last resort. Community members have to see the value in knowing that security is there, every day, and support it… or farms don’t survive.
Many people have been thinking about food differently during this unprecedented pandemic. Going out to get food means something different than it did mere weeks ago. We’re wondering where our food came from and how many people touched it before us. Or we don’t want to go out to get it at all…
So, like magic, local farm and food businesses in the Adirondacks have responded rapidly in innovative ways to feed the community. Local farmers’ markets, farmstands, cooked meal deliveries, and other local food vendors are noticing amazing support from the community. Adirondack Harvest wanted to understand more about the relationship of local food to the community during this unusual time. Here’s what you told us!
The Adirondack Council and Essex Farm Institute have recently updated its micro-grant program to allow farmers, value-added producers and food pantries to apply for COVID-19 related emergency funding during this grant cycle.
In the midst of new and unforeseen challenges to the local food system, the aim is to help mitigate some of those challenges. This means there are now two types of grant applications for up to $5,000:
Adirondack farmers and value-added producers seeking to enhance the environmental health and benefits their operations provide.
Adirondack farmers, value-added producers and food pantries seeking financial assistance during the COVID-19 crisis. Projects or costs that get local food to local people are eligible.
The grant application deadline has been extended until April 7.
The Annual Adirondack Harvest Board Meeting has been scheduled for Tuesday, March 3rd, and the Southern Chapter Meeting will be held at the Warren County Soil & Water Conservation District office on Schroon River Road in Warrensburgh. » Continue Reading.
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