It may seem odd to post about post-Thanksgiving activities so early but in my book, you gotta plan ahead. This week begins not just the holiday season, but one of the most intense cooking seasons of the year. This is the time of year when our senses are especially heightened and attuned to the visual, olfactory and gastronomical feasts to be found on tables and televisions. Food seems to be everywhere.
While I have a long list of posts that I'm working on (the insane busyness of this time of year has me a little behind in the blogging) I'm already aware that shopping, cooking, and eating will consume more of our time in the coming weeks than at almost any other time of the year. Even as I contemplate our Thanksgiving day menu my mouth is watering at the thought of some of the foodie events coming on the heels of the holiday.
So once you've recovered from Turkey Day you can look forward to an opportunity to prepare for the other feasts to come. Heamour Farm, one of Central New York's great treasures, will be holding several cheesemaking workshops and the first one is the Sunday after Thanksgiving Day on November 27th from 1:00 - 5:00 pm.
Shannon Nichols will demonstrate how to make simple cheeses and participants will get to try their hand and take home their cheeses and a recipe book too. The post-Thanksgiving workshop will teach folks how to make and work with ricotta, Quark, and Swiss cream cheese. If you were at the Slow Food Dinner at Windhaven Farm this summer then you'll remember the delicious cheesecake Lisa of Two Hearts Farm made for dessert. Well here's your chance to learn how to make it.
Future workshops will center on making fresh mozzarella, marscapone, cottage cheese, Colby and Monterey Jack among others. Each workshop costs $75.00. Heamour Farm is located at 3723 Center Road in Madison, New York. You can get more info and register by calling 315-893-7616.
Photo courtesy of the Syracuse Real Food Co-op blog.
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