Just NY Food

Branchport Farmers WINTER Market

2011-11-28T07:51:00.000-05:00

Branchport Farmers Winter Market-100% Local - 100% Vendor Produced
Stop by and see what we have for you! Every other Tuesday of the month! Visit our facebook page for a winter schedule! https://www.facebook.com/branchport.farmers.market

Serving the Pickled Eggs

2011-11-25T20:50:00.002-05:00

Pickled Eggs!

2011-11-20T09:14:00.000-05:00

One of my favorites! These will cure in the fridge for Thanksgiving....

Stuffed Buttercup Squash!

2011-11-19T16:43:00.000-05:00

Real Simple Real Good! Brown Rice, Onions and Squash, could not be easier...

Venison Steaks!

2011-11-18T09:39:00.001-05:00

It is that time of year again! Good luck to all the deer hunters this season. Be safe.

Sweet Potato Shepherds Pie!

2011-11-16T15:32:00.003-05:00

Great fall dinner using home grown and local ingredients!

Pickled Beets

2011-11-14T13:01:00.000-05:00

Harvested Beets from the garden yesterday!

NY Cheddar with Pickled Summer Squash

2011-09-01T21:37:00.001-04:00

Buckwheat Pancakes! 100% Local !!

2011-08-28T11:32:00.000-04:00

Love this time of year!!! -Heirloom Tomatos!!

2011-08-23T15:16:00.002-04:00

Fresh Garden Potatoes!

2011-08-22T13:12:00.000-04:00

Local Eating

2011-08-21T10:49:00.000-04:00

Starting today to eat Local before the September Locavore Challenge. I have picked 4 of my 5 "exceptions' to local eating. 1. Coffee 2. Olive Oil 3. Eziekiel Sprouted Bread 4. Vinegar and I will have to wait and see what number 5 will be :)

Check out the challenge for yourself! https://www.nofany.org/events/ny-locavore-challenge

Harvest time!

2011-08-21T07:56:00.000-04:00

Branchport Farmers Market!

2011-08-14T13:14:00.001-04:00

Come visit the Branchport Farmers Market- Tuesdays at the Branchport Fire Department Pavilion 4:00 pm - 7:00pm Also visit them on Facebook- https://www.facebook.com/branchport.farmers.market

Lunch at the NY Wine and Culinary Center-Canandaigua

2011-08-05T07:39:00.002-04:00

Had a very good lunch yesterday at the Culinary Center! Really a great place to visit and escape for a while! http://nywcc.com/

Spotted Duck Apiary Raw Unfiltered Honey

2011-07-30T11:43:00.000-04:00

I purchased this fantastic 'Spring 2011' honey after seeing it featured in the summer 2011 edition of "edible Finger Lakes" magazine. It is offered at Galen's Homestead Acres in Clifton Springs where I purchase raw milk. Worth every dime. It is the best honey I have ever had. Check out their website: www.spottedduckapiary.com

The Peeps Are Here!

2011-07-29T09:04:00.000-04:00

Steak Anyone? -Big Mamou Hereford Porterhouse!

2011-07-28T08:13:00.001-04:00

2nd Annual New York Locavore Challenge!

2011-07-25T12:57:00.000-04:00

NOFA-NY ANNOUNCES 2ND ANNUAL NY LOCAVORE CHALLENGE

This September, NOFA-NY will sponsor its 2nd Annual NY Locavore Challenge. The NY Locavore Challenge is a first of its kind, month-long campaign aimed at engaging consumers across the state in actively supporting the local organic food movement.

The Locavore challenge starts with the theory “vote with your dollar,” and takes it a few steps further, by appealing concerned citizens to participate in a wide variety of events and challenges that support their local economies, encourage organic and sustainable growing practices and propel the movement forward. The aim is for 5,000 people state-wide to participate in the challenge this year. By signing up, you can be part of a movement that is hungry, active and ready to change our food system.

How Does it Work?:

First, participants choose a level of commitment.
-Choose from a Bite-Sized (3 mini-challenges), Meal-Sized (6 mini-challenges) or a Feast-Sized Challenge (9 mini-challenges)

Second, choose your mini-challenges from three fun categories:
-Grow, Cook, Eat; Join the Movement; and Take Action

Within the Grow, Cook, Eat category, explore fun mini-challenges such as: Gardening, Composting, Foraging or taking a 250 Mile Diet Challenge for a day, a week or the full-month of September.

Within the Join the Movement category, explore fun mini-challenges and events such as: Blogging, Attending a Potluck, or Hosting a Locavore Book Discussion.

Within the Take Action category, explore fun mini-challenges and events such as: Volunteering, Donating, Starting a Community Garden, or Speaking with your Representative to support local sustainable farms and food businesses.

How Can you Sign-Up to Participate?:

Registration is available online at www.nylocavorechallenge.com or by calling the NOFA-NY office at (585) 271-1979 ext. 512.

NY Locavore Challenge -http://www.nofany.org/events/ny-locavore-challenge

2011-07-21T10:13:00.000-04:00

How Orange Are Your Yolks? !!

2011-07-20T08:40:00.000-04:00

Hay is for Horses...and Cows and Chickens!!

2011-07-18T06:43:00.000-04:00

Canandaigua Lake Trout! Before and After-Fantastic!!!!

2011-07-17T13:00:00.000-04:00

Lunch at Lakeside!! Hammondsport NY

2011-07-13T18:26:00.001-04:00

Never enough Radishes!

2011-07-12T07:48:00.000-04:00

Breakfast! Local Berries and Maple Sugar

2011-07-08T08:34:00.000-04:00

Spring is finally here!

2011-05-02T14:33:00.002-04:00

Spring is finally here in the Finger Lakes. I am starting to clean out flowerbeds and also planning the garden. Yesterday I stopped and purchased onion sets, seed potatoes and gladiola bulbs! Truly anxious to get into the garden!

The Whole Grain Mystery

2011-01-27T11:42:00.002-05:00

With all the whole grain hype we see on labels today, it is easy to get confused and mislead! Every knows that whole grain is better, but why? Unlike refined grains, whole grains have the nutrient rich bran and germ intact. The bran and germ account for most of the wheat's nutritional value. In common white flour the bran and germ are removed. Wheat Bran is the outer shell of the wheat kernel and contains 12 grams of insoluble fiber per ounce. One ounce also contains 40% of the daily RDA for both niacin and magnesium and 15% of the RDA for iron, along with 60 calories, 5 grams of protein, and 1 gram of fat. Wheat germ is the embryo of the kernel, and contains a high proportion of polyunsaturated oils. One ounce contains 100 calories, 9 grams of protein, 3 grams of fiber, and 3 grams of fat. It also contains about one-third of the RDA for thiamine and vitamin E, as well as 10% of the RDA for iron and riboflavin.

Finding the best wheat bread maybe harder than you think. Bread labeled "multi-grain", "stone ground" or "100 % wheat" are often made with refined flour. To be sure you are getting bread with the benefit of whole grains, look at the ingredient list. If "bleached white flour", "unbleached enriched wheat flour" are listed as a top ingredient skip that loaf. Look for the word "whole" in the first few ingredients. Many breads that claim they are whole wheat are mixed with a large amount of refined flour. Even the label whole grain can have added whole grains like rye, but still mixed with refined flour.

Want to try a great healthy alternative to typical store bread? Try Ezekiel 4:9 bread, available at health food stores (and some really great chain grocery stores, too). Usually in the freezer section ( a great sign that whole or sprouted whole grains are used!!) To learn more check out the Ezekiel website: http://www.foodforlife.com/

Quotation

2011-01-25T11:32:00.000-05:00

"Our school system does not prepare our young people to live at home and take care of things. It prepares them for export." Wendell Berry

Queen Elizabeth Drinks Raw Milk -Karen Selick

2011-01-11T10:38:00.002-05:00

Queen Elizabeth drinks her milk raw. She reportedly thinks so highly of unpasteurized milk that, when her grandsons Princes William and Harry were students at Eton, she instructed herdsman Adrian Tomlinson to bottle up raw milk from her Windsor herd and deliver it to them at school.

Canadians, however, are not permitted to emulate their head of state. Raw milk cannot legally be sold in Canada, except into government-authorized “supply management” cartels, where it goes to be pasteurized. Only those who happen to own their own cow can legally consume raw milk.

A group of some 450 B.C. city-dwellers thought they had a solution. They organized Home on the Range Dairy, and jointly acquired a herd of 25 cows. They hired farmer Alice Jongerden to look after their cows – feed them, milk them, bottle the milk and make it available to its owners.

This type of livestock boarding contract has long been known to English law. In fact, there’s even a special name for it: agistment, the taking in of livestock to graze on your land in exchange for payment. Ms. Jongerden is called an agister.

But the Fraser Health Authority disapproved of the arrangement and took Ms. Jongerden to court. The real question, which no B.C. court has yet tackled, is whether she can be considered to be “selling” or “supplying” raw milk in contravention of the Milk Industry Act, when the individuals who receive it are already its owners.

Nevertheless, the B.C. Supreme Court issued an injunction this past March prohibiting Ms. Jongerden and others from “packaging and/or distributing raw milk and/or raw milk products for human consumption.” But the cows took no notice of the Supreme Court and continued to fill their udders twice a day. They had to be milked or they would soon be bellowing in pain, risking udder infections and possibly dying.

Ms. Jongerden continued milking, placing the milk in bottles clearly marked “Not for Human Consumption” and “Not for Sale.” The owners could have pasteurized it themselves if they had considered it hazardous. They could have bathed in it, used it as plant fertilizer, or fed it to their pets. Only they know what they actually did with it. Ms. Jongerden, however, was charged with contempt of court. On Sept. 14, a temporary order was made, prohibiting her from engaging in the “further production or distribution of raw milk.” She goes back to court in mid-October.

This leaves the herd owners with three unsatisfactory alternatives:

· Don’t have the cows milked at all, in which case they will suffer cruelly;

· Find a new agister who is not subject to the temporary September order, but who is willing to face his own eventual contempt charges for violating the sweeping March injunction;

· Milk the cows and dump the milk on the ground.

The situation is ridiculous. The milk is there. People have bent over backward to get it. They’re all aware the health authority thinks it’s dangerous. They still want it. But instead, it will probably be destroyed – wasted – purportedly to protect people from taking a risk they are willing to take.

Canada is out of step with the rest of the world. The United Kingdom, France, Germany and many U.S. states have programs that allow public-health authorities to certify a dairy’s output as safe for raw consumption. In France and Italy, there are vending machines dispensing raw milk to eager consumers. B.C. residents can cross the border to Washington State and buy it legally.

Moreover, an overwhelming percentage of conventional Canadian dairy farmers – quota owners who sell milk into the provincial cartels for pasteurization – drink milk raw themselves. In a recent survey of 2,185 milk producers published in Preventive Veterinary Medicine, 88.7 per cent “reported that they or their families consume unpasteurized milk from their bulk milk tanks.”

We don’t ban balloons even though some eight or nine children die annually in North America from choking on them. We don’t prohibit skiing, hockey or even parachute jumping, despite the risks of injury or death. We don’t ban seafood, ground beef, poultry or cold cuts, even though they are far more common sources of food poisoning than raw milk.

One can’t help suspecting that the fanaticism of Canadian authorities toward raw milk has more to do with protecting the supply management cartels than protecting public health.

Karen Selick
http://www.theglobeandmail.com/news/opinions/raw-milk-fans-are-getting-a-raw-deal/article1722070/

NOFA-NY Winter Conference- January 21-23

2011-01-07T10:36:00.002-05:00

Northeast Organic Farming Association of New York Announces 2011 Winter Conference: Diggin’ Diversity

The Northeast Organic Farming Association of New York (NOFA-NY) announces their 29th annual winter conference, “Diggin’ Diversity”. The conference attracts more than 1,000 people each year and will take place from January 21- 23, 2011 at the Saratoga Hilton and City Center. Over the course of this 3-day event, attendees can choose between more than 80 workshops which explore all types of organic farming, gardening, livestock, fruits and herbs, and policy issues. Friday intensives will cover topics such as food safety, marketing for farmers, holistic planned grazing, diversifying energy, and a brambles intensive. The conference will begin on Thursday evening with a Beginning Farmer mixer to meet new friends and catch up with old ones. As always, a variety of entertainment is planned for the weekend. Friday and Saturday evenings will feature film screenings of “Dirt! The Movie”, an evening of live music and jam sessions led by The Landlines, and contra dance with The Russet Trio & caller Fern Marshall Bradley! And of course, the conference would not be complete without the delicious organic meals, most of which are provided by our very own NOFA-NY members, and our large trade show featuring over 70 vendors.

There is also an exciting line- up of keynote speakers to highlight this year’s conference. Miguel Altieri is a professor of agroecology at the University of California-Berkley. His teaching and research focuses on the role of biodiversity in pest management. Malik Yakini is the Chairperson of the Detroit Black Community Food Security Network. He is a longtime Detroit activist who has played a critical role in raising awareness about environmental and food justice issues. Kevin Englebert owns a 120-cow dairy farm in Nichols, NY and has diversified into grain and small-scale vegetable production over the last few years. He has also been a member of the National Organic Standards Board advising the USDA National Organic Program.

For more information or to register online, visit www.nofanyconference.org. Contact Matt Robinson,

Education and Outreach Coordinator, for general questions about the winter conference at (585) 271-1979 x503 or email him at conference@nofany.org. For all questions regarding registration, contact

Lynn Barrett, Membership and Registration Coordinator, at (585) 271-1979 x509 or via email at register@nofany.org .

10 Real Food Resolutions for 2011 - from nourishedkitchen.com

2011-01-02T12:52:00.002-05:00

10 New Year’s Resolutions That’ll Do You Good

1. Give up refined foods: sugars, oils and flours.
The single most effective thing you can do for your health in the new year is simple: remove all refined foods from your cupboards. Give them up. Just like that. Yes, you may have paid good money for that bag of sugar, the gallon of vegetable oil or that bag of flour. Sure, you may think to yourself, “I only use flour (or sugar or canola oil) occasionally.” But, occasionally is still too often. Refined foods can leach micronutrients from your body, contribute to risk of autoimmune disease, cancers, metabolic disorders and heart disease.

To Do: Take a big garbage bag and throw out any vegetable oil, soybean oil, canola oil, cottonseed oil, hydrogenated fats, white sugar, brown sugar, corn syrup, agave nectar, white flour, unbleached all-purpose flour, refined sea salt, iodized salt and any boxed or packaged foods containing these ingredients.

Read More: Modern Sweeteners, When Natural Foods Aren’t Natural: Agave Nectar, A Guide to Natural Sweeteners, Role of Traditional Sweeteners

2. Enjoy more sunshine.
Most of the population, both children and adults, suffer from insufficient or deficient vitamin D levels. Blame an indoor society coupled a near-paralyzing fear of skin cancer that has kept people covered up and slathered in carcinogenic sunscreens. Yes, many sunscreens contain carcinogenic compounds. Kinda defeats the purpose, doesn’t it? Slathering yourself in cancer-causing chemicals to, well, avoid cancer? As a result of an indoor lifestyle coupled with a solar-phobic health community, our nation’s vitamin D levels are suffering. Low vitamin D levels are linked to cognitive dysfunction, depression, autoimmune disorder, cancer and heart disease. Instead, cut yourself a little slack and go outside – dare I say it – without sunscreen. If you’re particularly concerned, use a touch of coconut or sesame oil on your skin both of which have some protective effects. Remember to cover up before you burn, so bring a wide-brimmed hat or loose, long-sleeved clothing to avoid the pain of a sunburn.

To Do: Head outside today, or tomorrow, and don’t cover up in sunscreen. Let the sun warm your face and skin and play to your heart’s content.

Read More: Natural Sources of Vitamin D, Natural Sunscreen Protection with Real Food, Disease & Vitamin D Deficiency, Sunshine Benefits

3. Choose only grass-fed, pastured and wild animal foods.
Grass-fed, pasture-raised and wild caught animal foods are deeply nourishing. Indeed, for thousands of years prior to the advent of industrial agriculture, these were the only animal foods we knew. The manner in which an animal was raised does make a difference, not only to your health but to the health and vibrancy of your local economy and environment. Grass-fed beef and red meat is a richer source of conjugated linoleic acid, omega-3 fatty acids, beta carotene and retinol than the meat of conventionally raised animals. Moreover, grass- and pasture-based ranching provides environmental benefits as well – nurturing the local fields, improving the diversity and proliferation of native flora and fauna.

To Do: Investigate a source for grass-fed local meat (try Local Harvest), or buy online if high quality local meat isn’t available (see sources).

Read More: CLA, Disease & Diet, How to Pan-fry a Great Steak, 10 Reasons to NOT Give up Red Meat, CLA: The Good Transfat, Grass-finished vs. CAFO Beef

4. Eat more fat: butter, lard, tallow and olive oil.
Fat nourishes our bodies just as it nourished the bodies of our ancestors. Examinations into traditional peoples indicates that most traditional societies reveled in fat – with some peoples consuming up to 80% of their daily calories from fat alone. Vitamins A, D, E and K are fat-soluble; that is, your body needs fat to properly absorb, metabolize and utilize these critical nutrients. Without wholesome fats, your body is operating at a nutritional loss. Moreover, you’ll miss their unctuous quality and the fullness of flavor they lend to the dishes you produce in your kitchen.

To Do: Pick up some grass-fed butter and ghee (see sources), some unrefined olive oil (see sources) or perhaps even some grass-fed beef tallow (see sources).

Read More: Ghee: A Wholesome Fat, Reader Questions: Animal Fat & Lactic Acid Fermentation, Fats for Cooking & Fats to Eat Uncooked, Fat Soluble Vitamins.

5. Make mineral-rich stock every week.
In our home, mineral-rich stock makes its way to the table every day: a soup, a reduction, a gravy. Incorporating homemade stock into your kitchen is one of the most important improvements you can make for the health of your family. Properly prepared, homemade stock is rich in micronutrients – calcium, magnesium and other minerals as well as more elusive nutrients such as glucosamine chondroitin and collagen. These important nutrients play a role in your body’s ability to respond to infections and attacks, which is why chicken soup may be thought to have curative powers. Besides, a good homemade stock can add subtle nuances of flavor to your dishes and a charm that is lacking in the boxed and canned broths you find at your supermarket. Stock is affordable affordable to prepare as well – requiring only vegetable scraps, water and a few bones – making nutrient-dense food almost free.

To Do: Set aside some time, every week, to prepare at least one gallon of stock. The active preparation time takes minutes, and you can use stock in soups, stews, gravies, reduction sauces, as a beverage, for preparing grains and for braising vegetables.

Read More: Chicken Feet Stock, Roast Chicken Stock, Beef Stock Recipe, Chicken Soup Cure, Benefits of Bone Broth, Broth is Beautiful

6. If you eat dairy, make it raw or cultured.
If you eat choose to eat dairy, take great care to make sure you’re eating high quality dairy products in the new year. Fresh, raw milk, cream, butter and cheese from cows fed on pasture is a food held sacred to many cultures and regions across the globe: the Americas, Africa, the Middle East, South Asia and Europe. These wholesome dairy products are rich in food enzymes, beneficial lactobacillus bacteria and natural vitamins that are otherwise destroyed by pasteurization. And while raw milk is not a panacea for every ill, when fresh milk comes from healthy cows, it is deeply nourishing. For those who may not be able to tolerate or who choose not to consume milk on its own, cultured dairy products like yogurt, crème fraîche and bonny clabber offer a nice alternative. Culturing dairy products helps to restore beneficial bacteria to the food, during that process sugars are metabolized reducing the food’s overall glycemic load. Butter, ghee (clarified butter), fresh cream and raw milk cheese deserve a place in every kitchen.

To Do: Find a source of raw milk or begin culturing your own dairy products at home (see sources for cultures an starters).

Read More: Milk Kefir, Homemade Yogurt, 10 Reasons to Drink Your Milk Raw, 10 Cultured Dairy Foods & How to Use Them, How to Choose an Organic Raw Milk Dairy, For the Love of Fresh Cream

7. If you eat grain, always sprout, sour or soak it first.
If you choose to eat grain, always sprout, sour or soak it first. Grain is not an essential or important aspect of a wholesome, nourishing diet. There’s nothing you can find in grain that you can’t find in greater quantities elsewhere. While a crusty loaf of sourdough bread dipped in a fragrant olive oil might be a nice treat, it isn’t essential. Grain should be kept to a minimum, if eaten at all. If you choose to eat grain, this year make sure to prepare it properly in accordance with traditional, time-honored methods. You see, whole gain contains an antinutrient called phytic acid which binds up minerals preventing their full absorption. Which means all those whole grain cereals, crackers and cookies aren’t doing you or your family a lick of good. The effects of these antinutrients can be mitigated by souring, sprouting or soaking which combines whole grain with warmth and slightly acidic solution. This process activates phytase, a food enzyme, that effectively neutralizes phytic acid rendering the whole grain more digestible and its nutrients better absorbed. Make the effort, in the new year, to sour, sprout or soak your grain.

To Do: The next batch of bread you make should be sourdough, and plan meals ahead so you have time to properly prepare your grain for optimal nutrition. Give sprouting a try. If you don’t have time to soak or sour your grains, use sprouted grain flour (see sources) instead.

Read More: Baking with Sprouted Grain Flour, Sprouted Grain: The How & Why, 10 Reasons to Give up Grains, Working with Sourdough: Tips & Tricks

8. Learn to love liver, roe, kidneys, heart and other offal.
Liver, roe, kidneys, heart, tongue: no, they don’t sound all too appealing, do they? These organ meats are among the most nutrient-dense foods available and, for North American palates, their unique, mineral-rich flavor takes some getting used to. They’re worth learning to like, and learning to crave. Liver is an extraordinarily rich source of folate, vitamin A and B vitamins while roe is rich in omega-3 fatty acids and fat soluble vitamins including vitamins A and E. These are potent, and strong foods so you needn’t eat them daily, but try to make sure that liver and roe appear at your dinner table weekly. Take care to prepare and eat other nutrient-dense offal periodically as well.

To Do: Purchase a tub of fish roe from your local fishmonger or online, and stop by your market to pick up some grass-fed beef liver or pasture-raised chicken livers. If you have trouble finding these foods locally, they are available online (see sources). A good first recipe is Sage & Chicken Liver Pâté.

Read More: Best Sources of Vitamins & Minerals, 10 Nutritional Powerhouses that Won’t Break the Bank, The Liver Files

9. Eat cultured or fermented foods daily.
Cultured and fermented foods play an enormous role in traditional diets. First born of practicality, fermenting and actively culturing foods offers benefits beyond its practical beginning as a way to preserve food without refrigeration. Indeed, the natural process of fermentation often increases vitamin content while reducing sugar content; moreover, fermented foods are teeming with beneficial bacteria – those wee beasties that interact with your body by strengthening your immune system, manufacturing vitamins in the gut and warding off pathogens. Make the effort to eat fermented and cultured foods at least daily. In our home, we eat small amounts of yogurt, kefir, sauerkraut, sour pickles, kombucha or other fermented foods with nearly every meal.

To Do: Make your first batch of sauerkraut, homemade yogurt or water kefir. If you need a starter culture you can find them online (see sources), and if you need recipe inspiration pick up a copy of Get Cultured, my recipe booklet detailing delicious, nourishing recipes for probiotic foods.

Read More: 10 Dairy-free Probiotics, Prebiotics and Probiotics, Healthy Children Eat Dirt, Fermented Food for Beginners, Fermented & Cultured Foods, Benefits of Lactic Acid Fermentation

10. Give back to your foodshed and to the real food movement.
Lastly, this year make the effort to give back to your local foodshed and to share in the real food movement. Support your farmers markets and CSAs through volunteer work. Support organizations devoted to real food, farmers and consumer rights with your dollars. Every little bit counts. Share your experiences with your real food journey with your friends: online through social media like Facebook and Twitter and off-line in real-world, one-to-one interactions. The movement is growing fast, don’t you want to be a part of it?

To Do: Contact your local farmers market (find one on Local Harvest), and offer to volunteer. Become a member of the Weston A Price Foundation. Give a donation to the Farm-to-Consumer Legal Defense Fund.

Read More: Get the Most from Your Farmers Market: 10 Tips from a Market Manager

Fresh Broccoli

2010-11-16T12:08:00.002-05:00

Still picking Broccoli out of the garden! What fantastic weather we have been having here in the Finger Lakes! I know it won't last much longer, but in the meantime we are still harvesting!!

Head Cheese!

2010-11-09T11:10:00.005-05:00

Not sure if you have ever ate at the Polish Community Center in Utica NY, but you should! Every year at the Boilermaker Road Race the center offers fantastic, authentic, polish food. Now, every time we drive past the Utica exit we wish to stop and eat more! I'm not really sure how often they open their doors to the public, but for sure they were not open last weekend! We made a few calls as we approached Utica and were told about a Polish Meat Market. Thanks to the TomTom (GPS) we pulled off the exit and within a few minutes were sent down a side street to Pulaski's Meat Market. As we entered I could see the smile grow on my husband's face. We could overhear several women speaking to each other in polish. He was taken back to his childhood days when he would visit his grandmother. As we walked around the market we found one item after another to take home. First Polish beer, then out of the cooler we ordered kielbasa, ham kielbasa, two kinds of head cheese-one with blood-one without, bacon wrapped pork loin, rye bread and mustard. I practically had to drag John away!! We ate sandwiches and sampled all on the way home!! -I can't wait to go back!! Pulaski Meat Market - 1201 Lenox Ave. - Utica, NY 13502

What~!

2010-10-24T14:43:00.007-04:00

It has been almost a month since I last blogged! What happened and where did the time go! I looked through the past entries and realized the last picture I posted of our meat chickens, they were just one week old. That was August 16. Now, 9 weeks later, the "peeps" are ready to go to the butcher. They have grown really well and should dress about 6lbs each- real roasters! I feed the birds corn and oats we grow ourselves that are herbicide and pesticide free. They have pasture to go outside where they can eat bugs, green grass and scratch in the dirt and last but not least, they also get grain purchased from Lakeview Organic Grain located in Penn Yan, NY. http://www.lakevieworganicgrain.com/

The Big Cook 2010

2010-09-25T21:10:00.003-04:00

Years ago, John’s Dad and crew decided to set one special day aside each year to celebrate one of life’s true pleasures. That is, sharing extraordinary food with our friends.

The BIG COOK is growing each year. We are especially pleased that the BIG COOK is evolving into a venue that connects our guests (always free of charge) to local farmers and producers that support this special day. This year we created a flyer that introduces our ‘COOKS’ and PRODUCERS in order to better acquaint them with our guests. Also new for this year, a dessert contest to benefit NOFA-NY, the non-profit Organic organization of New York. For added fun, we held a special auction to benefit the FFA. The Big Cook is not a competition although it’s not uncommon for the cooks to try to out-do each other while attempting to create the crowd favorite dish.

Thank you NOFA- NY for donating the great prize bags for the winner and reserve winner of the Dessert Contest!! Pictured is winner Linda Rutherford who won with her delicious peaches and cream pie! She is presented the Golden Pie Plate award by Ed Eaves, last year's King of the Apple Pie! Also included in this photo is Abby Eaves our dessert contest manager! Reserve winner was Kelly Saner with her wonderful carrot cake served with homemade ice cream! Both beautiful ladies are from Branchport NY!!!

Thanks to all of the contestants for entering your great desserts! All proceeds from entry fees went to NOFA-NY!

https://www.nofany.org/

Radio Red

2010-09-24T21:52:00.005-04:00

I could not stop smiling today! John and I went to Fulkerson's Winery and purchased red and white grape juice for this year's farm wine! Pictured is the barn kitchen with our 16 gallons of Concord, 5 gallons of Himrod and 5 gallons of Cayuga! Little do the kids know how handy that Radio Flyer Wagon is!! What a great smell and what a great surprise the Himrod juice started working already! I believe that would mean wine by Thanksgiving!! There really is no better place to live than the Finger Lakes!

For more information about Fulkerson Winery visit-
http://www.fulkersonwinery.com/

Favorite Local Breakfast!

2010-09-14T20:54:00.003-04:00

Farm fresh scrambled eggs topped with local cheddar, and served with garden fresh tomatoes! Cannot get any better!!!

Local Produce

2010-09-13T22:38:00.004-04:00

I stopped by one of my favorite local produce stands today in Penn Yan. They still had sweetcorn and it was very good. Surprisingly young tasting and very sweet! I bought peaches and pickling cucumbers as well. We had a great dinner of pork chops, corn, cuke and tomatoe salad and garden potatoes!

September 7

2010-09-07T21:51:00.003-04:00

Locavore-Homeavore-Hermitavore-Ok, not sure what to call it. But seriously I have been living just fine off of our garden and tonight my neighbors garden! I am pretty lucky that I live in an area that I can have a garden to grow enough vegetables to last all winter! Tonight I visited a friend and we drank local wine, ate cherry tomatoes and red bell peppers from her garden. Between the food, wine and conversation I was full! Came home and snacked on the leftover watermelon that was in the fridge from our garden. Seriously I have got to get off this hill and go see new and exciting foods to find. But, if forced to live just on the hill, I think I would be quite fine :) Mind you I have a husband that surprised me when I came back from my 10 day trip. He froze 156 quarts of vegetables for me! There is no question I feel better already just 7 days into this challenge!

September 4

2010-09-04T22:11:00.002-04:00

Have been home from London for 2 days and not only have I stuck to all local food, everything I have eaten has been grown on our farm! I feel a new word coming on, homeavore! Ok , sounds silly. Anyone have a better word???

Back in the USA!

2010-09-03T14:17:00.003-04:00

I just got back last night from a 10 day trip to London. Ellie is taking a semester abroad and I went over early with her to see London and help her move in! Eating local and organic seems to be just as big there as here in the states. Walking through London there were several restaurants advertising local foods only or specials of the day using local foods! One of my favorite stores while there was Neal's Yard Dairy, a small shop selling farm cheeses from the British Isles. They were extremely generous with the samples and the store had such a wonderful smell throughout! I bought a very nice cheddar, Montgomery's Cheddar to be specific. I actually brought some back with me in my suitcase! John had some this morning and agreed with me, it is the best Cheddar cheese we have ever had! This cheese is made at Manor Farm, in North Cadbury, Somerset. Made with unpasteurised milk and aged for over a year, it truly is spectacular. I am going to be on a mission this month to find the best local cheese in the Finger Lakes!

September is fast approaching.....

2010-08-21T19:43:00.004-04:00

NOFA-NY is hosting its first ever Locavore Challenge to run throughout the month of September 2010. The Locavore Challenge serves multiple functions for NOFA-NY and for the organic movement in NY State. The first is as a general awareness builder, the second is as a membership recruitment initiative and the third is as a major annual fundraiser for the organization. The goal is to have more than 4,000 participants throughout the state involved in this event. I have signed up for a month, but why not sign up even for one day!???

Glucavore

2010-08-20T15:22:00.002-04:00

We had a really fantastic evening last Wednesday. A kitchen full of great friends and great food! One of my very good friends was recently diagnosed with Celiac Disease. Our goal for the night was to have a completely local and gluten free evening. We started with an extravagant appetizer pictured, prepared by my husband John, followed by Prime Rib, fresh dug potatoes, swiss chard and for dessert, a beautiful creme brulee, prepared by Ben. WOW

Peeps-One Week Old

2010-08-16T12:20:00.004-04:00

The peeps have started getting their wing feathers!

Watermelon

2010-08-13T15:10:00.003-04:00

The watermelon are getting big! I planted an heirloom variety named "Astrakhanski Watermelon". It is a Russian variety named for a city near the Caspian Sea. Can not wait to try!

Golden Beets

2010-08-09T19:18:00.002-04:00

I had to thin our Heirloom Golden Beets last week. We had the small beets with the greens for dinner. They were super tender and really great tasting. What a pretty yellow color too! Next time I going to slice them and serve cold with oil and vinegar.

The Peeps Are In!

2010-08-06T17:56:00.004-04:00

This morning I drove to our post office and picked up a box of chicks! Every year I order birds from Murray McMurray. This batch is a box of meat birds. They are truly adorable! Everyone should hold a peep in their hand at least once in their life! These peeps will grow into meat birds, for the freezer, for us and also for sale. I'll try to post their growth once a week on the blog so you can see them change. They won't stay this cute very long!!

The Pennsylvania Yankee Mercantile

2010-08-05T13:19:00.003-04:00

Yesterday I got to visit the Pennsylvania Yankee Mercantile, a new store on Main St. in Penn Yan NY. The store is full of local foods produced all within 100 miles. I bought several items, including lettuce, yogurt, cheese and tomatoes. They had frozen local meats, cheese, yogurt, ice cream, pasta , bread and much much more! Really a nice store! Go support your local farmer and check it out!!!

Summer Squash Pickles

2010-08-04T10:03:00.005-04:00

A great way to use up your endless number of Summer Squash is to make pickles. I made these last week with yellow squash, zucchini, Hungarian peppers, and onion. Everything out of the garden!! This will be great while I'm on the Locavore Challenge for snacking! They are really good served with cheese and an awesome appetizer when someone drops by unexpected!!

NY Locavore Challenge

2010-08-03T10:51:00.003-04:00

I’ve taken the challenge – have you?
Join me this September as I pledge to eat fresh, local, in season, and organic foods for the month. NOFA-NY [the Northeast Organic Farming Association of New York] is hosting its first ever NY Locavore Challenge to run throughout the month. The challenge is set up as a personal challenge for individuals to make a commitment to eat only locally and sustainably produced foods. There are three challenge options available for participants: 1 Day, 1 Week or 1 Month. Participants who choose the Day or Week challenges may select the specific day or week during the month of September that they would like to complete the challenge. The Month challenge runs from September 1st to 30th and all challenges must be completed by September 30th.
Participants register to complete the challenge and pay a nominal fee to participate. The Day Challenge is $5 for NOFA-NY members and $7 for non-members. The Week Challenge is $10 for NOFA-NY members and $15 for non-members. The Month Challenge is $25 for NOFA-NY members and $45 for non-members.
Upon signing up, challengers will receive various amounts of resources and NOFA-NY gifts including buttons, bumper stickers, and bags depending on their registration level.
To see the complete list of resources, challenge rules, and registration details – visit the challenge website: www.nylocavorechallenge.com
Sign up today and learn more about how your food choices affect your health and the environment!
As an added challenge I will be eating only local for the month of August too! I hope to post places, items and ideas to help others get ready for September!

Quotation

2010-08-02T07:10:00.002-04:00

"For many decades, humanity has cheated the laws of nature through the hubris of its own intelligence. Or, at least, what we've come to perceive as intelligence, and the technology it has brought forth. We've forgotten that every economy is ultimately an economy that exists only with the blessing of the sun and the land; without these, we have nothing" Ben Hewitt-The Town That Food Saved

Veggie Dinner Last Night

2010-07-26T13:20:00.005-04:00

With no kids home last night, John and I decided to have an all vegetable dinner. We picked everything from the garden just before eating! What a meal. Eating food grown in your own backyard is about as local as it gets!!!

Quotation

2010-07-22T08:18:00.001-04:00

"The participatory nature of local food systems holds tremendous power, not merely to secure and understand the cycle and source of our nourishment, but to reawaken a sense of responsibility for and toward the communities in which we live. To assume accountability for our food is to assume accountability for our lives." Ben Hewitt, The Town That Food Saved

Dinner Last Night

2010-07-17T09:40:00.003-04:00

I love summer! The warm weather is great but more importantly the fresh food! We really enjoyed the local potatoes last night. I served them with our lamb, carrots from last year and Swiss Chard and Zucchini picked from the garden! It really was fantastic!

Organic Potatoes

2010-07-16T17:15:00.003-04:00

I had a great surprise yesterday when I visited Galen Farms to purchase Raw Milk. Another milk customer was selling Local Organic Potatoes, Squash and Yellow Beans! I purchased the Organic Yukon Golds! -Having them for dinner tonight with Lamb!

Homemade Black Cherry Icecream

2010-07-14T06:45:00.003-04:00

This was fantastic! I'm not a huge fan of Black Cherry ice cream, but this won me over! I made jelly with the juice that I drained off the cherries John had picked me a couple weeks ago...pictured a few posts back. I used the jelly with heavy cream and our eggs! I also saved some of the whole cherries in the freezer and threw a large handful in! Beautiful!!

Thinning the Turnips

2010-07-13T09:09:00.004-04:00

I went to thin the turnips yesterday and realized I should have sooner! We had several large ones. I thinned out the larger ones and served them boiled with butter. If anyone has a great turnip recipe, please share!! They are nice boiled, but I would really like another way to prepare them.

Costata Romanesco

2010-07-12T11:13:00.002-04:00

I harvested our first summer squash plants this morning. Very excited to try the Italian heirloom green striped zucchini, Costata Romanesco! It is said to be the best tasting squash in the world! We will see.......

Swiss Chard

2010-07-08T09:30:00.003-04:00

I harvested more Swiss Chard this morning for the freezer. Our goal is to have a green item on the plate once a day! I have seen several road side stands in Penn Yan with Swiss Chard and Spinach. If you have not had Chard before, you should really give it a try! It is fantastic! This version doesn't get as tall or stalky either-Bietola Da Coste Riccia Da Taglio.

Sweet Black Cherries

2010-07-07T10:15:00.002-04:00

Summer is truly flying by too fast. It seems I have not had even a minute to post any news! I will try to make up for it:) Recently John picked me a large bowl of sweet Black Cherries. We have several Cherry trees on our farm. I froze a bag and cooked and drained the rest for jelly!

10 Reasons to Drink Raw Milk

2010-06-23T14:43:00.002-04:00

Great article....check it out on-line at.... http://nourishedkitchen.com/10-reasons-drink-raw-milk/ Purchase raw milk from Galens Homestead Acres, located in Clifton Spring New York!
http://www.galenshomesteadacres.blogspot.com/

Peas!

2010-06-11T12:39:00.002-04:00

OK, for all the locavores, there is just no excuse to not eat fresh vegetables! The local stands are full of chard, spinach, asparagus, lettuce, rhubarb and now peas!!

Hunt Country Vineyards

2010-06-10T13:38:00.003-04:00

My daughter and I visited Hunt Country Vineyards last week. We had a fantastic time tasting wines and shopping in their gift shop! Everyone at Hunt Country is wonderful to talk to and we were treated to a personal wine tasting with Joyce Hunt! She graciously came over to the tasting room after just giving her Bernese Mountain Dog, Hedy a bath. I was very impressed with several of their wines and purchased many to take home to enjoy for the summer. To visit Hunt Country check out their website at: www.huntwines.com or find them on facebook!

Chipotle

2010-06-09T15:06:00.005-04:00

Check out Chipotle's "Food with Integrity" Pledge. Come to the Chipotle Fundraiser Event and support your NY state farmers! Next Tuesday - The new Chipotle on Mount Hope is opening and featuring this special deal! Support your local farmers! For your $5 donation, you'll receive a burrito, chips & salsa or guacamole, and a fountain drink. The first 300 customers in the door will also receive a canvas farmers market bag and organic seed packets!

100% of proceeds will benefit local farms supported by NOFA-NY.

Read more about Chipotle's at http://www.chipotle.com/#/land

Farm To Table -Local Wine and Food Tasting This Friday Night!

2010-06-02T09:22:00.002-04:00

Local Wine & Food Tasting
Friday, June 4, 2010
5 pm - 8 pm
New York Chiropractic College
Seneca Falls, NY

Vendors Include: Cayuga Sunrise, Glenora Wine Cellars, Knapp Vineyard, Montezuma Winery, Muranda Cheese Co. Finger Lakes Culinary Bounty, Ventosa Vineyards, Billsboro Winery

This event looks fantastic! Saturday Conference with Speakers and Exhibitors offered as well. See their website: http://www.pathwayswellnessprogram.com/finger_lakes_farm_to_table.html

Radishes

2010-06-02T06:40:00.002-04:00

Yesterday I came home with local asparagus, strawberries, radishes, spinach and rhubarb! Made a huge spinach and radish salad for dinner! Was really refreshing! I am not a huge radish fan, but in the salad and fresh they really are great.

Spinach

2010-05-29T11:16:00.004-04:00

Spinach has hit the local produce stands! Great steamed or use for fresh spinach salad!

Pasture Butter

2010-05-22T16:11:00.004-04:00

Pasture butter is made from the milk of cows that graze on fresh grass in the summer. It's rich in Vitamin E, Beta-carotene, and Selenium. Studies have found it contains more cancer-fighting conjugated linoleic acids (CLA) and a healthier ratio of heart-protective Omega 3 and 6 fatty acids than traditional butter. Check out Galen's Homestead Acres and purchase raw milk to make your own! http://galenshomesteadacres.blogspot.com/

Quotation

2010-05-20T07:05:00.002-04:00

"The cheap-food boom has been seductively comfortable for us all. Let's face it: Farming is damn hard work, typically done for damnable pay. By relinquishing this burden, by handing the reins to the corporations, we relieved ourselves of a lot of backaches, sunburns, and financial strains. We struck a deal: The agribusinesses got a guaranteed chunk of our income and our full faith in their ability to keep us sustained. In return, we got to pursue lifestyles that don't resolve around the soil and toil and that allow us a measure of leisure time unprecedented in human history. In early 2009, American television viewing reached an all-time record of a stunning 151 hours per month. That's more than five hours per day, and let's be clear about something: You and I don't get to sprawl across the sofa masticating pork rinds and watching American Idol unless someone else is growing the food." Ben Hewitt, The Town That Food Saved.

Quotation

2010-05-12T06:38:00.003-04:00

Ellie gave me a copy of Michael Pollan's latest book, Food Rules An Eater's Manual. It is a small paperback containing 64 'rules' about eating healthy. If you have not read The Omnivore's Dilemma, I suggest reading this book. It is much shorter and will inspire you to think further about what you are putting into your mouth each meal. "Rule 44-Pay more, eat less. Americans spend less than 10 percent of their income on food, less than the citizens of any other nation." Michael Pollan, Food Rules

Stewed Rhubarb

2010-05-06T18:54:00.003-04:00

With so much Rhubarb at the roadside stands I wanted to find a good way to eat more of it without making a pie! This stewed Rhubarb was easy and absolutely delicious. Serve it with ice cream or as we had it tonight, with homemade tapioca cream. Awesome! Try googling rhubarb and learn the many health benefits too :)

Catlin Bulk & Natural Foods

2010-05-04T14:32:00.003-04:00

Stopped into the Catlin Food Store today on Route 364, about 2 miles west of Penn Yan. I was very happy to find local potatoes! Sunnyside Potatoes grown and bagged by Tomion Farms, Stanley NY. I am just planting ours, so it will be awhile before we are eating our own. These look great!

Catlin Bulk & Natural Foods, 2901 State Rt 364, Closed Saturdays.

Spring Produce

2010-04-29T16:00:00.002-04:00

Good news for all the locavores! The Asparagus and Rhubarb are ready!
I bought both at two Penn Yan roadside stands today! Cream of Asparagus
Soup for dinner....

Trout for dinner

2010-04-26T13:01:00.003-04:00

Yesterday's dinner was a real treat! Trout given to us by a good friend from the Cuba NY area and prepared by our son John! It was superb! The trout were really fresh tasting which I attribute not just to the chef, but also the way they were frozen. All of the trout were put into a bag of water and froze solid. It does take a day ahead in the fridge to thaw out, but so worth the wait!! There is a great website to help find places to fish near you. Check out http://www.great-lakes.org/fish_ny.html

Dandelion Greens!

2010-04-23T14:25:00.003-04:00

Spring is really here! John picked Dandelion greens down the pasture lane today and enjoyed them for lunch. A little vinegar, minced garlic, and a nice dollop of homemade cultured butter on top! Wow! They were fantastic!!

Some Like It Raw

2010-04-23T11:00:00.003-04:00

Very interesting article on the New York Magazine web site,Restaurants section: http://nymag.com/restaurants/features/65483/
Raw milk is gaining in popularity as the number of farms with permits to sell rose: 29 in New York (up from nineteen in 2007), and 100 in Pennsylvania (up from 35 in 2005).

Check out the article!

Chives

2010-04-11T11:50:00.003-04:00

The chives are up! We had our first chives and potatoes last night! What a great way to liven up potatoes in the spring! I am very anxious for our first harvest of baby red potatoes, but in the meantime adding fresh minced chives is fantastic!

Finally

2010-04-08T22:26:00.002-04:00

The seeds are up!! Pictured are my broccoli, cauliflower, cabbage and kale seeds!

Peas!

2010-04-06T14:21:00.004-04:00

What a huge surprise March and April have been, here in the Finger Lakes. John was able to prepare the garden over the Easter weekend. Usually we are well into May before this can happen. Today I planted heirloom Alaska Peas, two 44 ft. rows, with a chicken wire fence in between the two for climbing. Peas are my favorite vegetable and getting it done today was pretty exciting. I think I am going to try and plant a vegetable a day. Spinach, Chard, Onions, Lettuce, Radishes, and New Potatoes should all do well now. Well I have been told anyway. I have never planted this early and am really looking at this early spring as a sign of great gardening year ahead! :)

Food

2010-04-01T06:29:00.002-04:00

Usually people who like to eat food, like to talk about food, cook food, shop for food, touch food, grow food, smell food, and lastly read about food! I found a book I wanted to share. I have not had a chance to purchase and read myself, but hope to very soon. -'The Town That Food Saved-How One Community Found Vitality In Local Food', by Ben Hewitt. Here is a link to read more about it, http://www.slowfoodusa.org/index.php/slow_food/blog_post/hardwick_vt_the_town_that_food_saved/ Now how about those two blog friends with food books of mine....how are you liking your books? Post me a comment....

The Rooster

2010-03-28T16:56:00.002-04:00

Today the 'Old Man' died. I am speaking of our old rooster. He was a son of our favorite rooster, 'Starbucks'. Born here on our farm, he did a great job, for numerous years, keeping the hens safe and in order. Many days went by that we took him for granted, but he will surely be missed.

Thank You Finger Lakes Times!

2010-03-25T07:45:00.003-04:00

Thank You to the Finger Lakes Times and reporter/editor Susan Clark Porter for the nice article about the blog! The article was titled Locavore for 60 days, featured in their Life by the Lake section in the Sunday edition. I also visited them online at http://www.fltimes.com/ The Living by the Lake section features local; restaurants, events, wine recommendations, and several other community related topics.

Thanks for promoting our beautiful and bountiful area!

Quotation

2010-03-22T22:31:00.002-04:00

"By choosing to buy food grown locally and sustainably,in ways that are healthy and humane, I had woven myself into a community that cares about the same things. As a community, we share not only a commitment to protect our natural resources, but an appreciation for the value of food itself, a love for its taste and beauty and the deep pleasure it can bring by connecting us to time and place, the seasons, and the cycle of nature." Alice Waters, The Art of Simple Food

Seeds

2010-03-20T10:36:00.005-04:00

All of the non-gmo seeds arrived this week! I had hoped to have them planted in their seed trays two weeks ago, but maybe I am still not too late!? We will see. It does look like I got carried away and ordered too many! :) My goal is to make it through this winter with enough vegtables and with a large selection of vegtables until the next garden. I am feeling pretty excited and anxious as we seem to be having an early spring here in the Finger Lakes! One can dream!

Cultured Butter

2010-03-17T11:36:00.004-04:00

I have made homemade butter several times since I started getting my milk at Galens Homestead Acres, Clifton Springs, NY. Using the cream that rises to the top of the raw milk has produced some very sweet tasting butter that melts instantly in your mouth. Making the butter turned out to be very easy and very fast. After reading about cultured butter I wanted to see the taste difference. Cultured dairy products are known to lower cholesterol and protect against bone loss, not to mention provide beneficial bacteria. The cream sits out at room temperature 8 hours before making the butter. The cultured butter is just as silky, but has a slight sour taste that compliments the sweet flavor of the butter. I lightly salted mine. Perfect! Now I just wished I had a dairy cow.

I'm Back

2010-03-15T22:07:00.003-04:00

It has been two weeks since I last posted. In that time I have had a few days and a few social gatherings that I let myself be tempted eating foods that are not real, much less local. Each time I felt bad the next morning. It made me remember what I used to feel like all the time. Most of the foods that bothered me might not be considered that terrible by the average person. I ate white bread, potatoe chips, pasta, and pretzels. I physically and mentally felt a difference that lasted about 24 hours. I have decided to stay focused on real, local food as much as possible. I will add to my original list of coffee and spices: olives/olive oil, vinegar, sea food, cocoa powder and citrus. With these additions I feel I can really make it until garden and local produce time! As I write this I am feeling better already :)

60 Days

2010-03-01T14:13:00.003-05:00

I can hardly believe sixty days have gone by since I started this eating adventure! I have learned a massive amount of knowledge concerning food, myself and my community. There is no question what I eat affects me daily. I have not felt this good in a long time. My skin is better, I have more energy and I have lost eight pounds without any extra physical exercise. Clearly processed foods, processed oils, refined sugar, and refined flour are not good for me. I am not going to stop eating local and want to keep working toward eating only real food. This month I would like to tackle buying and starting heirloom/non gmo seeds for the garden and also purchase a grain mill to grind local wheat. I will keep the blog going and post my endeavors! Here's to an exciting 2010!!!

Quotation

2010-02-25T18:02:00.002-05:00

"There seem to be but three ways for a nation to acquire wealth. The first is by war, as the Romans did, in plundering their neighbors. This is robbery. The second by commerce, which is generally cheating. The third by agriculture, the only honest way, wherein man receives a real increase of the seed thrown into the ground, in a kind of continual miracle, wrought by the hand of God in his favor, as a reward for his innocent life and his virtuous industry." -Benjamin Franklin

Sweet Corn

2010-02-23T22:14:00.002-05:00

Last summer we grew sweet corn for the first time on our place. It was a huge learning experience, not to mention a lot of work come harvest time. I believe Ellie,Ben and I will never look at an ear of corn on the cob quite the same way again! We picked several hundred dozen ears, freezing a lot and selling a lot at the local produce auction in Penn Yan, New York. Growing the corn and reading the Omnivore's Dilemma at the same time has really brought the subjects of genetically modified seeds and corn subsidies to life. No doubt this is part of the inspiration to grow all Heritage/Non GMO plants this year for me.

Tonight I made a corn souffle using our corn and eggs and local milk,and butter. What a great dish, fluffy and with a nice crust on top. We ate this with local cabbage, potatoes and one of the meat hens I raised over the summer. Let it snow.....

Another Great Web Site

2010-02-17T11:44:00.006-05:00

If you have not been to the Slow Food USA site you should take a minute and check it out. It is loaded with great information and truly inspiring. There are links to follow them on Face Book and Twitter as well. What is Slow Food? "Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment." You have to love it! Biggest surprise on the site for me; we grow one of the 200 foods in danger of extinction, the Shagbark Hickory Nut. Guess who will be harvesting as many as she can this season!
http://www.slowfoodusa.org/

Vinegar

2010-02-16T12:29:00.004-05:00

Finding local vinegar has really been a challenge. After searching on-line I did find a great blueberry vinegar from Cherry Knoll Farm. I ordered it through the mail and it arrived two days later! Very speedy service! I have been using if for salad with a local first cold pressed grape seed oil. It is very good and with the local feta outstanding! Ben and John found the bottle and it is now almost empty. They are true vinegar aficionados and I have even seen John drink it straight out of the bottle! :) You can find this vinegar at http://www.cherryknollfarm.com/ Listed on-line are several local stores that carry it as well!

Smoked Trout

2010-02-14T22:05:00.003-05:00

What a treat! John smoked local trout with hickory and oak yesterday. We have a friend who generously gives us frozen trout! The fish is froze in a large bag filled with water. This is a perfect method as after they thaw out they look beautiful! We served these with a homemade Horseradish sauce on the side. Really great room temperature or cold!

Local Feta Cheese

2010-02-11T20:19:00.004-05:00

Today while shopping at Wegmans I found local feta cheese. I am a huge fan of feta and immediately I thought of salad. I have not had much luck replacing my old standby, olive oil and white balsamic vinegar. Tonight though I mixed the feta cheese with two more local products, first cold pressed grape seed oil and blueberry vinegar. This was pretty good and on top of the Finger Lakes Fresh Boston Bibb and local pears it was actually quite nice! I will be buying it often! Visit Lively Run Goat Dairy on the web at http://www.livelyrun.com/ They also have Cayuga Blue and Chevre cheeses and you can order directly off their site, but you might want to check Wegmans first!

Trees,Cows and Chickens

2010-02-09T21:45:00.005-05:00

Who knew, maple syrup, milk, heavy cream and 4 egg yolks could taste so good! I made homemade maple ice cream today, inspired by the homemade ice cream I had over the holidays at John's sister Amy's house. The recipe was very easy and I was pretty surprised at how quickly it was done. It has been 5 weeks since I have had any dessert and completely worth the wait!!! I am dreaming of Strawberry season! :)

I highly recommend the Cuisinart Frozen Yogurt and Ice Cream Maker. It is not as high priced as other models and beginner friendly.

Chicken Soup

2010-02-08T22:03:00.004-05:00

John loves making Chicken Soup. Today I wasn't feeling well, so he offered to take over when he smelled the hen I had started to simmer. Great soup! Our stewing hen, carrots, corn, and onions, along with local potatoes, and cabbage. Can you smell it!

Maple Sugar

2010-02-07T10:39:00.004-05:00

In keeping local I have not had any foods containing refined flour or sugar. I would like to try to make dessert and need another sugar substitute instead of honey. With the help of a neighbor I found a local gentlemen that makes Maple Syrup and Maple Sugar. He was selling last years products and will actually be starting to tap trees soon for this year's harvest. I was lucky and got a gallon of syrup and two pounds of sugar. John and I tried the syrup the first night and really it is indescribable. If you haven't had it in a while, go buy some! Maple Syrup/Sugar is known to contain high concentrations of minerals. One taste and you will not eat fake syrup again!

Quotation

2010-02-04T07:31:00.004-05:00

"There is, then, a politics of food that, like any politics, involves our freedom. We still (sometimes) remember that we cannot be free if our minds and voices are controlled by someone else. But we have neglected to understand that we cannot be free if our food and its sources are controlled by someone else. The condition of the passive consumer of food is not a democratic condition. One reason to eat responsibly is to live free." (The Pleasures of Eating Wendell Berry)

Cherry Tomatoes

2010-02-03T07:12:00.004-05:00

A fast and easy way to use tomatoes all winter is to freeze cherry tomatoes whole. As you cook all winter you can add them right from the freezer into your dish. Last night we had lamb shanks with John's onions and shallots. I added the cherry tomatoes and braised. The tomato/lamb broth went great on the potatoes and also was fantastic on top of the chard!

NOFA-NY

2010-02-02T07:48:00.003-05:00

For anyone who is a Facebooker...check out and become a fan of the NOFA-NY site. They have great articles and tons of information. Some of the latest are; Growing Your Food is Fashionable Again, Grass Fed-Beef, Genetically Engineered Food and much more! To find an organization in your area go to http://www.organicconsumers.org/organicgroups.cfm -Listed are Organic Farming Associations and Networks by State.