Posts Tagged ‘Vegetables’

Tuesday, January 29, 2013

Fort Ticonderoga’s Garden and Landscape Symposium

nardozzi-0016aThe King’s Garden at Fort Ticonderoga is presenting its second Garden and Landscape Symposium: “Enhancing Life through Gardening” on Saturday, April 13. The day-long symposium, geared for both beginning and experienced gardeners, provides insights from garden experts who live and garden in upstate New York and Vermont. This springtime event takes place in the Deborah Clarke Mars Education Center and is open by pre-registration only.

The walled King’s Garden was originally designed in 1921 by leading landscape architect Marian Coffin. The formal elements – a reflecting pool, manicured lawn and hedges, and brick walls and walkways – are softened by a profusion of annuals and perennials, carefully arranged by color and form. Heirloom flowers and modern cultivars are used to recreate the historic planting scheme. » Continue Reading.


Thursday, October 11, 2012

Adirondack Scenic Railroad’s Pumpkin Trains

Over the next two weekends, October 13-14 and 20–21 the Adirondack Scenic Railroad will be hosting it’s third annual Pumpkin Train.   The trains will be departing the Thendara (Old Forge) Station at 10 am, 11:15 am, 12:30 pm, 1:45 pm and 3 pm on Saturdays and Sundays rain or shine.

Each train will travel North to the former site of the New York Central’s Carter Station. Along the way children will be on the lookout for ghosts and goblins and have an opportunity to win a jar of candy. At Carter Station, families can leave the train at Wally’s Pumpkin Patch.
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Wednesday, October 10, 2012

Warren Co Master Gardener Training Program Set

Applications are being accepted for the training that will begin in January 2013. The program is open to anyone who has an interest in expanding their gardening experience and knowledge. Participants learn to improve their own gardens and landscapes, including scientifically-based gardening information in a relaxed and supportive atmosphere.
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Sunday, September 30, 2012

Local Foods: All Those Cherry Tomatoes

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.


Monday, August 27, 2012

Homesteading Fair in Lowville, September 8-9

Cornell Cooperative Extension (CCE) of Lewis County in conjunction with Mother Earth News is responding to the increasing numbers of people inquiring about raising backyard poultry, beef, and other livestock, food preservation, energy alternatives for homes and farms, and back-to-the-land management skills with a new educational event. A Homesteading Fair will be presented at the Maple Ridge Center in Lowville, NY, September 8 and 9, 2012.

The two-day event will offer more than 90 educational workshops, held rain or shine, under large tents, in a large, approved, kitchen and former barns, and on the expansive lawn at the Maple Ridge Center. Livestock shearing and wool spinning are among the many planned demonstrations. » Continue Reading.


Wednesday, June 20, 2012

Shannon Houlihan: Everyone Loves Rhubarb?

Ever notice that during the period of May through mid-June there is a blitz of food articles, expounding upon the wonders the rhubarb? These stories make plentiful use of words like “abundant” “grandmother” “delightful” and “cherry red”. Words like this about a food make me feel pretty excited. Particularly when the food in question practically grows wild all around me. So I was pretty excited to really dive right into some rhubarby adventures this year. » Continue Reading.


Thursday, April 19, 2012

Native Foods: Adirondack Ramps

Following the maple run, ramps – also known as wild leeks – are one of the first harvests available from the our north country earth. Using a serving spoon or just your fingers, you can easily and gently loosen the bulb and roots from a ramp cluster in rich (and usually moist) forest soil.

You’ll find bright-green aromatic leaves around 4 to 6 inches high that look like those from a lily of the valley, as it’s of the lily family. Be careful not to remove an entire cluster, as you want the ramps to rejuvenate the following year. » Continue Reading.


Monday, March 5, 2012

Community Supported Agriculture in the Adirondacks

It isn’t always easy to imagine farming in the Adirondacks with factors like a short growing season, or faraway markets – but you can find a thriving and vibrant community of farmers and producers here and maybe not as far away as you might think.

One way farmers are able to have a more predictable revenue stream is through a CSA (Community Supported Agriculture). Before the growing season begins, customers are able to purchase a share in the season’s harvest – your up-front investment typically entitles you to a weekly box of vegetables or fruit produced by the farm over the course of 4 to 5 months — and often times you pick up the share at the farm. » Continue Reading.


Wednesday, January 11, 2012

Annette Nielsen: A Roasted Squash Bisque

For most of us, the growing season is fairly defined by months benefiting from late spring to early autumn sun, unless we have a green house set up for year-round growing. So for vegetables and fruits, we might can, freeze or dry them to use during the winter, or store varieties like winter squash in an appropriate cool and dry place, keeping them fresh for many months. After reading Peter Brinckley’s recent piece on the Adirondack brand, I started to think more about how we cook here, and what the flavors taste like sourced near home.

During the winter, our meals are often marked by stews and soups, using various cuts of meat and vegetables that benefit from slow cooking. I could probably make a soup a day during the winter, content to enjoy the slow-simmering aromatics on the stove. Sourcing from my pantry instead of my garden, I typically prepare soups with dry beans, grains and also root vegetables and squashes. » Continue Reading.


Wednesday, December 14, 2011

Local Food: An Inspired Adirondack Holiday

Holiday gift giving offers many opportunities to support locally owned and run businesses – maybe tickets to a show or an annual membership to your local arts organization, a contribution to your local library in someone’s name, public radio station, or even a subscription to a regional publication. A CSA (Community Supported Agriculture) share works here, too, in that your local farmer benefits as well as the receiver. In addition, you might need some last minute ideas for the teacher, mail delivery person, or the relative on your gift list who seems to have everything. » Continue Reading.


Wednesday, November 2, 2011

Adirondack Kale: Last Vegetable Standing

Each winter, I start perusing the seed catalogs, dreaming about what will be planted when the snow recedes and the sunlight lingers longer. While I’ve planted kale over the past few seasons, this year I strayed from my favorite Tuscan or ‘dinosauer’ kale and put in some lovely Russian Red kale. I’ve been using the harvest throughout the summer and fall, adding to fresh vegetable soups, sauteed with garlic and other leafy greens as a nutritious side, and sometimes added raw to a vibrant garden salad. The warm weather gave me a bounty, but kales, in general, end up being the most flavorful and tender during the colder months.

And then the snow. Luckily, most of the garden had been put to bed, but there were plenty of hardy greens remaining, curly leaves and light purple stems holding up clumps of white slushy stuff. I rescued more than a few bunches this past weekend prior to the next snowy onslaught and heavy frost, and decided to use a portion making ‘chips’ — brought along to a dinner party hosted by our friends Charlie Burd and Suvir Saran. » Continue Reading.


Thursday, October 20, 2011

Summer’s Last Gasp: All Those Tomatoes

Each year for close to three decades, I’ve canned tomatoes. Even while living in a fifth floor walk-up in Manhattan (without air conditioning), I’d hop the subway down to the Union Square farmers’ market and load up with about 40 pounds of tomatoes and huge bunches of basil. My subway ride back to my apartment was pleasantly aromatic during those hot August days – more than can be said for my trip out to market.

I’d ‘put up’ many jars of cooked tomatoes, sauce, and puree, and this process always signaled the easing into summer’s end. The benefit of this heat-filled project has always been the bright red-orange glass jars sitting on the pantry shelves, especially during a bleak day in February, when it feels as if the summer sun ran away for good. » Continue Reading.


Thursday, September 29, 2011

Adirondack Rutabaga Festival, Fun Run Set

After being postponed due to storm damage in the Keene region, the Fourth Annual Great Adirondack Rutabaga Festival, sponsored by Adirondack Harvest, The Adirondack Farmers Market Cooperative, The Fallen Arch and the Town of Keene, has been rescheduled. It will be held at Marcy Field in the town of Keene from 9:00 AM until 1:00 PM on Sunday October 9th, 2011.

The festivities begin with a Rutabaga 5K Run across flat terrain at 9:00 AM. Runner registration begins at 8:00 AM. or register online at Active.com or the Adirondack Harvest website below. $15 fee includes t-shirt and refreshments. Awards given for top finishers in many age groups. » Continue Reading.


Tuesday, September 13, 2011

Natural History: The Season’s First Frost

It is inevitable. Regardless of how nice the summer has been, a time comes in September when the first frost of the season coats every exposed surface with a layer of ice crystals and brings about the official end of the growing season.

While this event causes gardeners to panic about harvesting nearly ripened vegetables, and homeowners to cover up, or bring in their delicate flowering plants, it also brings about the demise of the many forms of life that are unable to tolerate freezing conditions. While there are numerous living entities in our region that can’t survive temperatures below 32 degrees, most are capable, after developing special adaptations that allow them to deal with the changes that are soon to come. » Continue Reading.


Monday, August 22, 2011

Slugs: Slimy, Slow, and Esurient

The arrival of cooler nights with widespread valley fog and heavy dew creates favorable conditions for many creatures that require excessive dampness. Among those forms of life that function best in moisture laden surroundings are the slugs, a collection of invertebrates known for their slimy, unappealing appearance, incredibly slow rate of travel, and ability to wreak havoc in gardens just as produce is getting ready to harvest.

Slugs, along with the snails, are gastropod mollusks. As a general rule, slugs lack the rounded or spiral-shaped exterior shell that typifies snails. There are many different categories of slugs, and attempting to determine the exact identity of an individual can be as challenging as trying to figure out what species of mosquito has just landed on your arm. » Continue Reading.