Cookin' in the 'Cuse

Emilee's Tour of the Tech Farm part 2

Editor's Note:  I'd like to offer a massive apology both to Emilee Lawson Hatch and those of you waiting for part 2 of her Tech Farm adventure.  This post was supposed to go up 2 weeks ago.  I thought I posted it and then left the country and had no real internet access--so I'm very sorry for the delay.  Read on to discover Emilee's other interesting foodie finds.  Thanks again Emilee!

Other vendors at the Tech Farm were too tempting not to check out.   Cherrypharm, Inc. - While the cherries aren't local, they are domestic and the juice is produced right there at the Farm.  Carol Langdon, VP of Operations and Finance, indicated that unexpectedly, but due to the natural nutritional benefits of their cherry juice, their products have found a niche with professional athletes and collegiate athletic departments.  It is pretty impressive to be able to say that after starting at the Farm in 2005, they have gone from being a small juice provider, to being on the shelves at Wegmans.   

   

Zugibe Vineyards offers a variety of wines sold by the Zugibe family.  If you have time, I suggest you check out their website and google the story of their family's vineyard.  It is very touching.  One of the three handsome brothers, Brendan Zugibe, informed me that they are most well-known for their Riesling.  In fact, their 2009 Late Harvest Riesling won the John Rose Award for Best Riesling at the Finger Lakes International Wine Competition. Congratulations guys.  

Seneca BioEnergy has developed a grape seed oil, which they expect to have on market this fall.  Their researchers came across this product almost accidentally, as they were developing the oil as a pilot product to potentially use as an alternative biodiesel.  Then they realized that it tasted good!  While you can find other grapeseed oils on the shelves, it is nice to know that this one is manufactured locally from a business that is on the lookout for ways to develop environmentally-conscious energy products.

Top Quality Hay Processors was one of the most surprising vendors at the Farm.  Along with research assistance from Cornell, they produce a hay that has high levels of protein and consistent low moisture levels.  Although their product is primarily sold for animal feed (think rabbits, horses, cattle), they wanted in on the human food action too!  They were offering alfalfa tea, and I was told that smoked potatoes with hay and hay-cured ham are recipes that they've tried and enjoyed.  

Open House at the (very delicious) Technology Farm Part 1

I love the fact that there are so many great food things going on around Central New York that I can hardly keep up--I've had to stop trying.  But lucky for me--and all of us--there are great foodies willing to share their experiences and help us all keep up.  Emilee Lawson Hatch is one such person.  She took time out of her busy life of being a lawyer and an amazing home cook and baker to give us an inside look at the Technology Farm.

On May 5, 2011, I had the opportunity to be a guest at an Open House for the Technology Farm.  What is the Technology Farm, you ask?  A venue for electronics aficionados?  A science museum for kids?  Nope.  The Technology Farm (also known as the "Farm") is funded by Cornell University, with the mission to assist business owners with research and development in the areas of food and agriculture.

Up to this point, my interaction with agricultural business owners has been on a mostly professional and legal basis, as I assist them with their business succession planning, contracts, or general estate planning.  However, I was grateful to attend the Open House, and literally taste some of the amazing ways these savvy folks have put our local agriculture to good use.

I have to start with one of my favorite products developed by some of my favorite people:

Stony Brook Wholeheartedfoods

 

Meet Greg and Kelly from Stony Brook Wholeheartedfoods.  In their immaculate kitchen at the Farm, Greg Woodworth and Kelly Coughlin work with Alaric Strauss (a/k/a "The Roaster") to produce a creative and relatively new culinary delight - squash seed oil!  As a team, they roast various squash seeds and expel the oil to give us a variety of cooking oils.  Currently, their oils include Butternut Squash, Delicata Squash, Pumpkin, Kabocha Squash, and my personal favorite, Acorn Squash.  They are able to produce and store the oil at the Farm and manage their business from their office just down the hall.

Alaric Strauss "The Roaster"

Squash seed oil is considered a finishing oil but can also be used in cooking, which lends itself to many dishes.  Stony Brook even has recipes listed on their website and a very helpful note attached to each bottle that gives ideas on how to use the oil.  At the Open House, some of the culinary offerings included goat cheese crostini with acorn squash seed oil, southwestern winter squash hummus, and rosemary & chive focaccia with butternut squash seed oil.  In addition…drum roll please….chocolate ice cream drizzled with butternut squash seed oil.  Kelly commented that the ice cream with the oil tasted similar to a peanut butter milkshake.  Yes, like the best one I've ever had!  The oil with the ice cream was surprisingly delicate and so flavorful that I could see serving this to a crowd anytime, anywhere.

Stony Brook has taken a CNY product that was previously wasted (squash seeds) and they have transformed it into a wonderfully tasteful product (culinary oil!).  Plus, the remnants of the expelling process are 100% recyclable.  A fun fact for you - the seed waste is pressed into pieces which are sold to local farmers who use it as pig feed.

Stony Brook is devoted to using a batch processing method, to ensure purity and quality, however, I have a feeling that Stony Brook is going to grow quickly.  I found their products back in 2009 when perusing the shelves at Max Market in Rochester.  In a short amount of time, they've made their way to a variety of retail stores, tasting rooms and restaurants.  You can also purchase their products online.

More fun at the Tech Farm in Part 2.

Editor's Note:  Stony Brook's seed oils can also be found at the Mumber's Pantry in "A" Shed at the Saturday CNY Regional Market.

Honk if You Love Cheeses

I don't put bumperstickers on my car but if I did--this is the one I'd create.  I love cheese.  I don't know what I'd do if I had to give it up--perish the thought!  The fact that there is so much great cheese being made in our area just feeds my obsession.  In the midst of today's thunderstorms, I took solace in room temperature Trillium cheese from Wake Robin Farm spread on crusty bread fresh from the oven--glorious!

If you shop the Central New York Regional Market, you may have noticed that there is an abundance of great cheeses being sold.  Often the cheesemakers are off at other markets so if you miss them one week--check for them the next.  These newcomers join some of the market mainstays like Wake Robin, Keeley's, and the Muranda cheeses that you can get at the Finger Lakes Family Farms booth in C-shed. 

Painted Goat Farm Cheese

Illyssa Berg (along with partner Javier Flores) is the hardworking woman behind these beautiful cheeses.  I've tasted the incredibly fresh and creamy traditional herb coated goat cheese but I've been spreading the goat cheese with fig jam on pecan raisin bread and calling it dessert.  Oh so good.  Illyssa will be at the Regional Market this Saturday and she tries to get there a couple of time a month.  Check out their Facebook page to stay up to date.

American Farmstand Cheese

Gordon Walts is a man on a mission to get others to love New York State cheese.  He's at the Regional Market (and on the internet) selling small producer, hard to find artisinal cheeses.  He's passionate and knowledgeable and is willing to share the love. 

Three Village Cheese

I keep wanting to take a photo of their cheeses but I keep eating them first.  Their cheeses are made from the same cows and milk that make Maple Hill Creamery yogurt so delicious. 

Blue Danube Cheesecakes

This is the classic way to have cheese for dessert when you don't feel like assembling a cheese plate.  These are rich and creamy New York style cheese cakes that come in perfect mini-cake sizes for one (or two if you are more generous with your cheesecake than I tend to be).  Hazelnut and oreo cookie are my favorites.  You can find Erica Derrick giving out samples at the Regional Market on Saturdays or Green Hills Market on Fridays. 

Just three words...

Pork Belly Confit

I've got lots of posts waiting to be put up but I had to tell you about my new favorite thing--pork belly confit from The Piggery in Ithaca.  OMG.  Have you had some?  No?  Then I'm telling you it is worth the trip to get some.  (You could make it but why not let someone else spend 12 hours curing your pork belly?) 

This is my version of Pizza Night--pork belly confit, fresh mozzarella, Pasta's Daily Bread pesto on fresh pizza dough (get it at Columbus bakery on the north side or Wegmans if you don't have time to make your own). 

The pork belly confit is like bacon that melts in your mouth--and just a "little dab with do ya".

Other pies we had on deck for pizza night included one made with chunks of chorizo, spicy hot tomato oil (from Pasta's), fresh mozzarella and roasted garlic and a simple pesto, mozzarella and roasted garlic.  I think we have a new Thursday night dining tradition!

I've Signed the Letter--Will You Join Me?

There is amazing momentum gathering for the local foods movement here in Central New York.  This letter, penned by Marty Butts, will help spur us on.  Give it a read and if you want to sign it with me, click on Marty's email address at the bottom of the letter. 

February 28, 2011

An Open Letter To Central New York-

Food is being shipped into Central New York everyday from Mexico and China, while jobs are being shipped out. Despite living in a country obsessed with health and nutrition, for the first time in our nation’s history, children being born today have a shorter life expectancy than their parents. Products masquerading as food clog up pantries and plates.



We believe that a healthy and vibrant food system is the key to improving our economy, our environment, our health, and our culture. We believe that everyone deserves access to fresh whole food, including our children when they are in school, and everyone in all of our neighborhoods. We believe that the answers we seek as citizens don’t come from outside of Central New York, but grow right here at home.

We are chefs, advocates, artisans, and entrepreneurs. We are food system professionals and enthusiasts, farmers and gardeners. We come from all corners of the political spectrum and live in every neighborhood in every town and city in our region. We are your friends and neighbors. We grow food, eat food, and share food.

We pledge to collaborate with each other to improve our food system and our community. We pledge to share our experiences, promote each others work, hire each other when we can, and lend a hand when need be. We ask you, Central New York, to pledge to do the same; to improve our community and to become a model for communities everywhere. We control our own destiny, but only if we work together. We will support you. Please support us.



In Collaboration-


Martin H Butts
Local Foods Advocate
Small Potatoes

Jennifer Baskerville-Burrows, Cookin' in the 'Cuse


To find out how you can sign in support please email Marty Butts at [email protected].

Pride of New York Harvest Fest Ticket Give Away

Two tickets to the Pride of New York Harvest Fest this weekend can be yours!  Why?  Well, it's is a great opportunity to meet local foods producers from across the state who believe in bringing the best New York has to offer to your table.  It is also your best shot at getting food you actually WANT to eat at the NY State Fairgrounds.  And...I can't go.

Every month there are great events happening around our region that celebrate local and/or sustainable foods and producers.  Invitations and often, tickets, come my way and I've decided that just because I can't go shouldn't mean you don't get the chance.  So for the first time ever, I'm doing a "give away".  I don't know how often I'll do these but trust that I'll be giving it some thought as Cookin' in the 'Cuse goes forward.

So here's the deal:  I've got two tickets, valued at $25 each, for this weekend's Harvest Fest at the NYS Fairgrounds.  Tickets are valid for all day Saturday, November 6 OR Sunday, November 7.  Winners will be chosen at random using a random interger generator.  All you have to do is leave a comment here about how you plan to continue eating locally this winter and if you don't plan to, why not. 

Comments must be left by tomorrow,(Thursday) 8:00 am EST.  I will post the names of winners and notify them by email and will then need to request some additional contact information to give the Harvest Fest organizers.  Because beer and wine will be available at the event, all winners must be 21 years of age.

Good luck!

It's a harvest of activity around here

I don't know where the time goes sometimes, it's been nearly a month since my last post--how does that happen?  Well, there's canning apple sauce, apple butter, and cranberry chutney; there's lots of writing going on in other places--like work and Edible Finger Lakes; there's been travel, including lunch last week at Eataly New York, the new Italian mega-emporium in Manhattan.

But here, quick and dirty, is what you need to know about what's going on 'round these parts:

• Groupon Syracuse is live!  Haven't heard about Groupon?  It's great.  It's about coupons you can get emailed to you for local products and venues.  Today's Groupon deal is you pay $5 for a $10 coupon to the delicious cafe at Earth's Own Natural Market in Liverpool.  How cool is that?  You can choose to get deals emailed to you for as many cities as you like--great if you like to travel.  Sign up here.

• This weekend is the Pride of New York Harvest Fest Nov. 6-7 at the New York State Fairgrounds in Syracuse.  There will be about 100 growers and producers there plus wine and beer tastings and local food products galore.  It could be a great way to check out local foods that don't always get to store shelves--and purchase things for the holidays:  a local foods basket is a great gift, don't you think?  Tickets are $25 but stay tuned because I'm doing my first ever give away!  For more about Harvest Fest click here.

• For the meat lovers out there, I've just received word about a Meat Fair--that's right, a LOCAL meat fair sponsored by the Cornell Cooperative Extension of Oswego County.  It will take place on Saturday, November 20th, 2010, at the Central Square Middle School cafeteria, on U.S. Rte. 11 from 1 pm to 4 pm.  Many different meat vendors from the area will be on hand to speak with consumers and answer their questions.  Janet Wells, of the Farm House Kitchen Catering Company will prepare the different meat dishes for sampling; including goat, beef, pork and poultry.  Cost to attend the event is $5.00. 

• And now for some sad news...Wyllie Fox Farm is taking a hiatus from doing CSA shares for the next year or two.  Jamie and Maggie are young farmers who have made an incredible contribution to the local foods scene--my root cellar is FULL of their butternut squash--and they fully expect this to be a temporary break.  While we have been eating well thanks to the efforts of Jamie and Maggie and other small, local farmers, we must never forget how incredibly difficult it is for these farms to stay afloat IN A RECESSION.  It is indeed a complex calculation to get the financial and human resources aligned to farm productively and small farmers have it particularly hard.  It has never been more important to support our local food producers because without them--well, I'm not sure where I'd get the food that I count on to be grown sustainably and locally.  Jamie and Maggie--we'll miss you but know that we are standing with you!  Keep us informed and if there are ways this community--your community--can rise up and help in any way, let us know.

Eat on, friends and eat well.

A triathlon buzz all our own

What does triathlon taste like?  Over 2,000 athletes will discover what 70.3 miles of Syracuse triathlon tastes like when they zip up their wetsuits before sunrise on Sunday morning.  They will swim 1.2 miles at Jamesville Beach, bike 56 miles from Jamesville to Fabius, to DeRuyter and back and then run 13.1 miles from Jamesville to the Inner Harbor of Syracuse.  Wow!

As I drizzle spoonfuls of Lee's Bees honey in my tea, on toast, bake into bread, or stir it into granola recipes, I can't help but think that I'm eating the flavor of the Half Ironman race course.  Lee's Bee's have been flitting around Green Lakes, Cazenovia, and South Onondaga, doing their thing--watching many a triathlete in training do their thing.  Brookside Yard and East Lake Rd. Yard honey is gathered from Green Lake and Cazenovia Lake respectively.  Each lake plays host to our area's home grown local triathlons that took place earlier this summer.  Honey is like a time capsule--it captures the unique and particular flavors of the places, flowers, and conditions that exist when the bees collect their pollen.  Indeed, if there is any food to insist on for local--honey is it.  So what better way to capture summer or the training grounds of our local multisport community than by eating our local honey? 

Lee's Bee's honey can be found at the farm stone at Stone's Throw Farm during the CSA pick up or you can now purchase it at Green Planet Grocery on West Genesee in Fairmount. 

And do tell--what is your favorite to enjoy our local sweet honey?

Healing our Relationship with the Earth--a Conference on September 18

Greenblade--an organization that seeks to integrate creation, faith, and justice--is one of the coolest things going in the Episcopal Church.  They were the ones who took on the challenge of eating local as a community over the course of a year--several years ago.  Their first conference is being held in Camillus this Saturday and with topics like hyrdrofracking, food gardens in faith communities, and Sr. Catherine Grace of Bluestone Farm in Brewster on the agenda--it is something you won't want to miss.  Just as an aside--the community at Bluestone Farm has been working on local, sustainable food issues for a long time and they totally walk the walk. They make their own tofu from soybeans they grow themselves--they are hardcore!

The official press release is included below.  Three other things to note:  the suggested donation is just that--suggested.  Pay what you can--if it is only a couple of bucks--no problem.  And the food is being catered by Abigail Henson--formerly of the Restaurant at Elderberry Pond.  Her food is amazing so count on lunch being spectacular.  Finally, with a nun giving the keynote--there will be God-talk here, Greenblade is about healing the planet from a faith perspective--but people of all faiths, and none, are heartily invited to come--don't let that get in the way.

I hope to see you there!

 

Healing Our Relationship with the Earth: Learn, Reflect Act,  will be held on Saturday, September 18, 2010 from 9:00 a.m. to 4:30 p.m. at St. Luke’s Episcopal Church in Camillus, New York.

We know we must heal our relationship with the earth or the environmental and spiritual legacy we leave coming generations will be grim indeed. In this conference we will explore what healing means, what it requires of us, and how we do it.  Most of all, we will explore how this healing can bring all of us, human and non-human, to a place of fulfillment, abundance, and joy. Greenblade welcomes all who struggle with these questions to bring their thoughts, passions and beliefs and join the dialogue.

The keynote speaker will be Sr. Catherine Grace of Bluestone Farm, an organic farm run by the sisters of the Community of the Holy Spirit, in Brewster, N.Y. Her talk is titled “Grounded in the Cosmos: A New Context for Healing.” Participants will have the opportunity to discuss this talk and then to participate in three afternoon workshops. The topics for these workshops are: “Hydrofracking: Beyond ‘For’ and ‘Against’”; “Landscaping: Listening to the Land”; and “Church Gardens: Food to Share”.

A suggested donation of $40 includes a catered lunch of local and seasonal food. We invite participants to pay as they are able. To register please download and mail the form on the Greenblade site, www.greenblade.org.  Payment is by check.

St. Luke’s is located at 5402 West Genesee St., Camillus, New York. There is plenty of parking and handicapped access.  For further information please email Susan Dixon at [email protected].

How I like to Start my Day

Recently I read somewhere that breakfast is the one meal where most folks don't deviate very much.  I can testify to that.  I'm happy eating pretty much the same breakfast for years at a time--seriously.  Right now I have two primary breakfast meals in rotation.  Breakfast one is a bowl of Mu Mu Muesli, fresh fruit, soy or cow's milk, and if I'm feeling really "crazy" I'll throw in a small scoop of Mountain Rise granola or some from Tierra Farms.  This is my power breakfast and several times a week I'll get up at 4:30am in order to get this meal in before a long bicycle ride or a race. 

Breakfast two is sunflower seed butter on toast with sliced bananas.  If I've had a particularly hard workout or race I'll eat breakfast one pre-race and breakfast two post-race.  And maybe half of a walnut cranberry scone from Rock Hill Bakehouse for a treat.

What never really changes, until recently, is my coffee.  If I'm in a rush, it's a cup of French press.  If I have more time, I'll pull some shots for a latte.  These are the drinks that start my day (along with two glasses of water).  But now that I've fallen in love with Forty Weight Coffee Roasters out of Brooktondale, my morning has been filled with ever-changing variety.

Founder Andrew Ballard moved to the Finger Lakes area after some time in Seattle.  After years of wanting to enter the world of coffee roasting he finally created Forty Weight.  If you're tired of the same old, same old super standardization of espresso, then Andrew is your guy.  Fair-trade, check.  Small batch roasted--yup.  Full-on flavor--absolutely.

Most Saturdays I get to the CNY Regional Market and look for Forty Weight--often in C shed--and ask to taste one of the many roasts that Andrew and his crew is pouring that day--Guatemalan, Ethiopian, Sumatran, Costa Rican--and a few more are usually on offer.  He's got a full set up--multiple grinders, press pots, and drip situation going.  You can taste most everything he's got if he hasn't run out.  If you don't have a grinder at home, he'll grind his freshly roasted beans for you. 

Then comes the inevitable question--what's in the espresso blend this week?  I've had maybe six or seven of Andrew's espresso blends and they are never the same.  This is not by accident.  Andrew seems to enjoy playing with all the possible blends for espresso and each time I fall in love with one, I have to be almost Zen-like in being willing to love it and let it go.  Because it isn't coming back.  And that's okay because when you have a roaster who is as dedicated as Andrew, you learn to trust the roaster.  Each time I pick up a bag for my espresso I learn something and treasure it even more. 

And that's perhaps Andrew's greatest gift--he and his crew set up at the market and teach us to love coffee in all of its complexity, nuance, and creativity.  The blends can change at Andrew's whim as long as the quality remains high and what ends up in my cup is delicious--because I really drink coffee for the taste--and it had better be good.

Check out Forty Weight Coffee Roasters at the CNY Regional Market on Saturdays and at their website here.