While many people might be familiar with store bought European hazelnuts, or the popular spread Nutella which is made from hazelnuts and chocolate, the American hazelnut is also a tasty treat if you are lucky enough to beat the birds and other critters to it! The ½” edible nuts ripen in the fall, but the flowers typically bloom in April. » Continue Reading.
Posts Tagged ‘local food’
Adirondack Grazers Cooperative is inviting local grass-fed beef producers to a meeting in Essex County to learn more about the co-op.
The Grazers Cooperative is seeking producers of local 100% grass-fed beef. This is a free and open event for farmers who are currently rotationally grazing their herd and those exploring the idea.
Topics to be covered include: What does it mean to work with Adirondack Grazers Cooperative? What is a Values Based Supply
Chain? What value does the Cooperative offer a local beef producer? » Continue Reading.
Operated by Rand Fosdick and Nancy Welch in Chestertown, the 10,000 square foot Landon Hill Estate Farm generates enough produce to stock the farm stand, provide weekly harvest baskets to subscribers and feed the couple and their friends.
Now in its second year of production, the farm is expected to register a profit next year, said Rand Fosdick. » Continue Reading.
The winter of 1620 nearly wiped out the Pilgrims, who were woefully unprepared for life in the New world. Many historians feel they would all have perished if not for food provided by the Wampanoags, on whose land they settled. The following spring, the Wampanoags provided the Pilgrims with seeds to plant, as well as a tutorial (possibly an App, but we can’t be sure) on the production, storage and preservation of food crops such as corn, beans, and squash.
That fall – we’re not even sure if it was October or November – the Pilgrims gave thanks for Native American agriculture, and feasted upon its bounty for three days straight. The Wampanoags probably gave thanks that there wasn’t another ship full of Pilgrims on the horizon just then. » Continue Reading.
Like the political process, cranberries can leave a sour taste in your mouth. But unlike politics, whose bitter aftertaste cuts through any amount of sweetener, the flavor of cranberries is readily improved with a little sugar.
To say a fresh cranberry is sour is like saying Picasso and Monet are reasonably good painters. In fact it can have a lower pH value than stomach acid. It’s almost a wonder people ever started eating them, right? » Continue Reading.
When you stumble across something purple in the forest, it’s hard not to stop in your tracks. At least it was for me on a recent hike, when I came across three purple mushrooms. They stood about four inches tall, with saucer tops that were nearly black in the center and ringed in a rich eggplant-purple.
I was captivated. I was also clueless, as I had no idea what I was looking at. I have long regarded mushrooms the way I do yellow-colored warblers and ferns – far too many and too confusing to distinguish one from another. » Continue Reading.
While there are many cool season crops that do well up here, most home gardeners spend the summer waiting for the royalty of crops to ripen: tomatoes! » Continue Reading.
Last winter I spent three months exploring East Africa, traveling through ten different countries and covering over 8,077 miles. I was continuously impressed with how much local guides knew about their surroundings, in particular the human uses of various plants. In some instances we could not walk more than ten feet without stopping to learn about another plant and all the ways it could save your life.
This experience made me curious about plants in my own backyard. A quick skim of foraging articles on the Internet revealed that cattails, with their various edible parts, are often referred to as “nature’s supermarket.” I was thrilled to learn that I had a 40-acre produce section right outside the back door. » Continue Reading.
This has been the first year that my family has participated in a Community Supported Agriculture (CSA) project with Juniper Hill Farm in Wadhams. I’m hooked!
Though I’m not located near Wadhams, the choice to join was easy and every step along the way has been a delight. For my first year I chose a small customizable veggie share and a fruit share. Since I do a fair bit of traveling during the summer, that choice has provided my family as well as a neighbor or two, plenty of fresh produce in addition to our own garden. » Continue Reading.
Home cooks will serve up an array of farm to table dishes at the sixth annual Farm 2 Fork Festival from 9 am to 2 pm on Saturday, September 5, at Saranac Lake’s Riverside Park. This year’s menu features an Adirondack Mediterranean theme.
A collaboration of the Adirondack Green Circle and the AuSable Valley Grange, the festival’s mission is to expand support of local foods and farms and promote food awareness in the northern Adirondacks. » Continue Reading.
In the early 1960s, Euell Gibbons wrote Stalking the Wild Asparagus and introduced millions of North Americans to the virtues of harvesting wild foods. Since that time, gathering wild edibles has become increasingly popular, and in our region, woods-grown delicacies such as ramps and fiddlehead ferns appear in grocery stores each spring.
Yet you don’t have to lace up your hiking boots to enjoy the wild repast. If you resist the urge to use herbicides, you are likely to find a diverse array of edible wild plants growing in your lawn and vegetable garden. » Continue Reading.
Scratch and then sniff a black or yellow birch twig, and the pleasant aroma will likely put a smile on your face. What you are smelling is oil of wintergreen (methyl salicylate). This chemical compound is present in the inner bark in both species, although typically to a greater degree in black birch. In the trees, as well as several edible berries that grow in our region, the compound serves as a defense against herbivorous insects. Most people, however, enjoy the taste.
You can make a very nice wintergreen-flavored tea from peeled black or yellow birch twigs. I advise against trying to brew this the traditional way, though (i.e., steeping twigs in boiling water). The reason is that oil of wintergreen is volatile and easily driven off by heat, so if you attempt to make tea with hot water, your kitchen will smell great but there will likely be little if any flavor in your tea cup. » Continue Reading.
My family looks forward to this time of year, not only because of the change in season, but because that change brings maple time. Though we have just a few maple trees to tap, larger producers are already starting to make my family’s favorite sugary treat, maple syrup.
What started in the mid 1990s as a simple open house dubbed Maple Sunday has now grown across New York State into two Maple Weekends. The next two weekends, March 21-22 and March 28-29, the New York State Maple Producers Association are opening their properties and sugarhouses for tours, pancake breakfasts, activities and tastings. » Continue Reading.
The public is invited to meet Northern New York farmers, food processors, wine and cider makers, and chefs with a diverse array of products at the 5th annual Food from the Farm event on Saturday, March 7 from 2 pm to 5 pm at the Plattsburgh Recreation Center gymnasium on the US Oval in Plattsburgh, NY.
Visitors will have the opportunity to sample and buy locally-grown or produced foods, wine and cider; pick up recipes and gardening tips; meet local food producers, and support the local economy and food movement. Products for sale may include overwintered storage crops such as carrots, beets and potatoes; winter greens, frozen meat, maple, honey, wine, and hard cider. » Continue Reading.
It’s January and my dining room table is covered with seed and garden catalogs. I you’re a gardener and you’re not getting catalogs, something is wrong! Most have toll-free phone numbers and websites, so just let them know you’d like a free catalog and you’ll be set for life.
If you have high speed internet and like to surf the web, the online catalogs have a lot of information and links, but I enjoy having the catalogs around the house, and I’ll often grab one to flip through as I drink a cup of coffee or wait for my toast to brown. » Continue Reading.
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