Posts Tagged ‘local food’

Thursday, February 11, 2021

Food justice summit moves ahead virtually

Karen WashingtonNorth Country’s annual Feed Back Summit will be held virtually in a two-day format, February 24-25, 2021.

How do we create a fair food system? How do we build an equitable future for the North Country? And how do we move our region toward stronger and more accessible, inclusive, nutritious, and just systems for everyone?

These questions frame this year’s summit and bring together community leaders, business owners, farmers, consumers, healthcare professionals, educators, students, and more to discuss advocacy, politics, programs, and grassroots organizing. The goal is to bring creative, scholarly, and frontline perspectives together into dynamic conversation. This year’s theme reflects the urgency of inequities that 2020 laid bare and the challenges we must meet in 2021. 

For more details, or to register, visit: www.craigardan.org/events/summit2021

Pictured here: Food justice activist Karen Washington is giving the keynote address “Moving Beyond Covid” for the 2021 North Country Food Justice Summit.


Sunday, February 7, 2021

Harvest of the Month: Winter Squash

What are Winter Squash?

Winter squash is a group of several species of annual fruit in the genus Cucurbita, including the popular butternut, acorn, delicata, and spaghetti squash. What we call “pumpkins” are also winter squash. Winter squash is different from summer squash, like the zucchini, because it’s harvested and eaten when the seeds are matured and the skin has hardened. Due to their hard rind and sweet dense flesh, they can be stored for long periods in cool dark storage, up to a year from harvest.

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Tuesday, January 26, 2021

CCE Essex receives $385k USDA grant to expand local food buying

Hub on the HillCornell Cooperative Extension (CCE) of Essex County was awarded a $385,000 grant from the United States Department of Agriculture (USDA) as part of the Local Food Promotion Program. Funds will be used to expand CCE Essex’s existing Farm to School program into a Farm to Institution program, working with schools, hospitals, senior centers, retirement homes, correctional facilities, colleges and universities, and early child care centers.

One avenue for reaching project goals will be to build upon Adirondack Harvest’s wholesale and local food outreach capabilities, through marketing and promotion, web development, and networking. CCE Essex staff will also collaborate with Adirondack Medical Center, Adirondack North Country Association (ANCA), the Essex County Soil and Water Conservation District, Harvest New York, and the Hub on the Hill to accomplish project goals. 

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Wednesday, November 25, 2020

Make it: Last-minute local food ideas for Thanksgiving

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.

Paul Hetzler has a piece on Native Foods on the Thanksgiving Table. Larry Gooley has one on an old-time ritual, Nutting Season.

If you’re not into eating crickets, maybe apples are your thing. There’s a recipe for a traditional Thanksgiving Apple Pie or  Farmhouse Apple Crisp.

Ever wonder How Cranberries Get Their Color? Paul Hetzler’s piece All About Cranberries is a perfect primer on the native berry. Also try Annette Nielsen’s Adirondack Cranberry Compote.


Monday, November 2, 2020

Chefs unite against food waste, and help you get more from your meals

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.

READ MORE

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Saturday, October 31, 2020

Eat local: Farmhouse Apple Crisp

Farmhouse Apple Crisp

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!

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Thursday, September 10, 2020

Taste NY event pairs food buyers, producers

putting cheese into molds at the food science plant at Cornell's College of Agriculture and Life Sciences (CALS) Stocking HallCornell 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.

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Sunday, September 6, 2020

Healthy recipe: Oatmeal Energy Bites

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.

Oatmeal Energy Bites

Servings: 20 

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Friday, August 28, 2020

This year’s Farm2Fork festival will benefit AdkAction

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.

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Sunday, June 28, 2020

Grilling local: Steakhouse Burgers

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

 

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Sunday, June 14, 2020

Eat local: Irish Beef Stew

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.

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Monday, June 1, 2020

Making the case for local meat

The Food Supply Chain System is Vulnerable

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.

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Sunday, May 31, 2020

Up your grilling game with this pizza recipe

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.

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Thursday, May 28, 2020

Dumping milk while people go hungry

 

Co-written with ANCA Executive Director Kate Fish

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? 

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Tuesday, May 19, 2020

Farmers adjust to ‘new normal’

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.”

» Continue Reading.



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