Cookin' in the 'Cuse

Seeds of Grace Garden on MSNBC.com

Okay, even though it's my voice doing the commentary this isn't about me.  This video story from MSNBC.com is about the congregation I serve in Syracuse--Grace Episcopal Church and their commitment to feeding people sustainably.  We've begun to convert part of our parking lot to an organic vegetable garden.  Click on the box above or check it out here. It's only about a minute and a half long.  This is yet another reason why I love being here.  My gratitude goes to Jen Maiser at Life Begins at 30 for getting us linked with the folks at MSNBC.com.

(And thanks to those of you who helped me in my attempt to get the video clip on the blog--Mark and Steve, you're awesome!)

The Best Laid Plans

These were the plans I drew up six months ago for Dorset Harvest Farm this season:

But after spending Sunday afternoon building raised beds that were 4'x8' instead of 3'x3' I'm having to rethink things a bit.  So while I contemplate my the planting layout, the garlic continues to grow rapidly, a few tomato plants are hardening off, and I've got some compost/soil mix on order for delivery.  To see what the garden has looked like in years past, check the photo albums on the right.  Here's what I've got to work with this year:

We're growing less this year because we'll be doing a CSA share and shopping the market too.  We'll see how much restraint I can practice when it comes to planting tomatoes!

Oh for the want of garlic

It is a sad day when my homegrown and farmers' market garlic is gone.  That day was Friday.  It is ironic, really.  Just as seeds are being sown, garden plots laid out, raised beds installed, my storage garlic withers by the day--shrinking, disappearing, rotting.  Thankfully, a new crop is springing forth here at Dorset Harvest Farm but the reality is that I won't be able to enjoy it for a few months.  So I dream of garlic scapes and I plot my venture to harvest wild ramps.  I tear through jars of last year's tomatoes seeking the bits of garlic and the taste of summer that seem more fitting for our weather of late.  I am oh so grateful to have these food sources to draw upon.

Meanwhile, the rising cost of food is making headlines every day.  People are rioting in various parts of the world because of the increases.  Just so you know (and if you read this blog regularly than I hardly need say it):  when i say that Americans need to pay more for their food, this isn't what I meant.  The price of all foods are rising--wheat, corn, organics across the board.  Blame it on corn and biofuels or blame it on the rising cost of petrol.  Costs are going up but not for the reasons that will make food production healthier for the consumer, more fair for the farmer or more good for the earth. 

Today is Earth Day.  There will be many ways to mark the day and you may have already decided how you will spend the time.  We know, though, that every day is Earth Day.  So here are a few suggestions for learning, growing, and making a difference:

• Plant some seeds.  Even if you don't have a backyard for gardening--a few seeds in a pot can make a difference.  Get a taste of self-sufficiency.
• Clear out the freezer.  Did you forget about the blueberries and strawberries way in the back there?  What about the tomatoes, greens, and broth in the containers at the bottom?  Begin to make room for the harvest to come.
• Keep learning:  Farmer Jamie Edelstein of Wyllie Fox Farm will be speaking at Skaneateles High School on Wednesday Night at 7:00 pm.  The topic:  What is Organic?  Get a taste of what Jamie thinks on this video clip.
• Remember the pleasures of the table.  We know this is a crazy time of year.  Slow down, set the table, and enjoy good conversation with family and friends. 
• Sign up for your CSA Share.  It isn't too late.
• Give thanks for this incredible planet we call home.  Treat it tenderly. 

Get Your Share

Never mind the snow that is falling right now--this is the time to secure your organic produce for the summer and fall.  If you haven't already gotten your share in a Community Supported Agriculture program, now is the time sign up.  The Syracuse area has more options than ever and there is sure to be a farm subscription program that meets your needs and budget.

Now, you might be asking the question, "Why should I bother with a CSA when I can just shop the farmers' market?"  Fair enough, I've asked that question myself.  If you are already committed to shopping the markets each week then you know how wonderful it is to have a personal relationship with the person who grows your food.  You already know that you can count on getting organic, local, produce that will taste great because it is so incredibly fresh.  And you have already figured out that the farmers at the market can introduce you to new fruits and vegetables and broaden your culinary experience.

Specific information about each farm's CSA program after the jump.

CNY Farms in the News

I guess if I had read today's NYTimes at breakfast I wouldn't now just be reading about the fantastic dairies profiled in today's food section.  It is really great to see two of our best dairies highlighted:  Evans Farmhouse Creamery (milk on the left) and Kortright Creek Creamery (based at Stone and Thistle Farm).  If Wake Robin Farm's milk (pictured on the right) was more widely distributed I'm sure they would have made the list too.

In other news...Kingbird Farm, which grows organic herbs and vegetables and raises sustainable meats and poultry, is featured in the special food issue of Good Magazine.  They are the example of how great food can taste when it is raised with great care. 

Common Thread Community Farm

It was a sad day when the news was released that Green Rabbit Farm in Madison County was packing it in.  But good news abounds--Common Thread Community Farm is up and running on Green Rabbit's former site.  Common Thread is currently taking orders for CSA (Community Supported Agriculture) shares and even plans on having pick up sites in Syracuse.  Folks closer to Hamilton will have the option of picking up shares on the farm and there is even a Pick Your Own program to harvest seasonal crops--how cool is that?   They also plan to be regulars at the Hamilton Farmers' Market. 

To get more information about signing up for a CSA share and to learn more about Common Thread and farmers Chris and Amy (and Ellie their Border Collie) check out their website here.  And be sure to give them a warm welcome to Central New York--we are so glad they are here!

Archive Alert:  On this date in 2006 I was undergoing an Oxtail Conversion.

Eat Local Potluck Dinner--December 22

Yes, it's  a busy time of year.  And, yes, you probably have a few other things to do this Saturday.  But you wouldn't want to miss the chance to eat delicious, locally grown food on an organic farm would you?  Megan and Brian of Stones Throw Farm are hosting the next Syracuse area Eat Local Potluck and you'll want to squeeze in a few minutes to drop by.  Megan says:

We just wanted to invite you all to the "December Eat Local Potluck" at our place...We really hope you can make it, even just for a little while!  This time of year can be so busy--please stop by to share in some CNY food and NYS wine and celebrate the season with us!   

 

The dinner will be next Saturday 12/22 at 6 p.m. at our house (3540 Makyes Road, Nedrow, 13120).  "Mapquest" usually provides good directions to get you down to our farm efficiently.  We are just off Onondaga Hill, about 15 minutes from the city. 

 

Also, please just drop us a quick note if you are planning to attend and feel free to invite anyone else you think may be interested. 

 

Hope to see you next weekend,

Megan and Brian

You can get Megan and Brian's email address and phone number by going to their website here. 

Maybe I'll see you there!

Archive Alert:  On this date in 2006 I was snacking on riblets. 

Elation!

You can probably tell I've been on a crazy-busy work schedule because I haven't posted lately but check this out--I'm so elated I can hardly stand it!

A few moments ago, the convention of the Episcopal Diocese of Central New York (the gathering of Episcopalians from across the center section of upstate NY) voted to adopt a resolution I put forward about local food.  It is radical and it is incredible and I think it will make a difference in furthering the awareness and growth of local and sustainable foods in our region.  You can get the context by reading below--I''m posting the resolution in its entirety--or scroll down to the words of the resolution proper.

Subject:  Supporting Local Farmers and Producers at the 140th Diocesan Convention in 2008
Submitted by:  The Food Justice Ministry of Grace Episcopal Church, Syracuse and the Greenblade Project of the Episcopal Church at Cornell.

Whereas the Episcopal Diocese of Central New York has granted the Episcopal Church at Cornell a Vision Grant to support their program of a Diocesan Diet whereby members of the Diocese are encouraged to learn about and eat foods grown within the boundaries of the Diocese and;

Whereas the typical meal has food that has traveled an average of 1,500 miles to get from farm to the plate and;

Whereas promoting sustainable and local food systems has a direct impact on the people and the land of our Diocese by supporting local growers and reducing the distance and carbon emissions used in transporting food from out of state and;

Whereas the largest annual gathering of the Diocese of Central New York has the power to not only make a statement but to advocate for change in supporting area growers, be it therefore

Resolved, that the planning team for the 140th Convention of the Diocese of Central New York commit to work with the Liverpool Holiday Inn (or in the case of change of venue, the hotel or institution so designated) to source as many raw and final product ingredients for meals and snacks from farmers, growers, and producers located within the geographic boundaries of the Episcopal Diocese of Central New York as possible.

Explanation:  The Episcopal Diocese of Central New York is blessed with dairies, produce growers, and meat producers who grow fresh food free from pesticides, antibiotics, and hormones.  Some of these producers sell their products across our region and New York City and have earned national reputations.  Many of these producers have growing practices that help sustain the environment and provide living wages for its workers.  Typically, the food served at our Diocesan Conventions bypass these excellent sources and instead relies on food trucked in from long distances.  This resolution, in support of the Diocesan Diet grant awarded to the Episcopal Church at Cornell, seeks to support local growers (some of whom worship in our parishes), demonstrate the bounty of riches that are located within our borders, and to practice environmental stewardship by reducing the mileage our food travels to get to our plates. 

Please also note that for several years the Liverpool Holiday Inn has hosted a conference of the Northeast Organic Farming Association of New York and has produced all of the meal using locally grown ingredients donated by area farmers.  Their staff is now familiar with what it would take to prepare meals of local ingredients for a gathering such as our Diocesan Convention.

October Syracuse Eat Local Potluck Dinner

Mark you calendars for the next Eat Local Dinner in Syracuse--it will be held on Saturday, October 27th at 6pm.  Email me for the location.  Once again, the idea is to gather for a meal prepared from locally-grown ingredients.  Last time we dined on food made exclusively with local ingredients, and dishes using a featured local ingredient as the centerpiece.  The whole idea, though, is to enjoy a great meal while learning how wonderfully diverse and expansive our local agriculture really is. 

Come on out to meet some great folks and to continue the conversation on supporting local, sustainable growers in Central New York.

Hint:  the 27th is also Member Appreciation Day at the Syracuse Real Food Co-op so if you're looking for locally sources grains, produce and meats--you can get them at a great discount if you're a member.  (Full disclosure:  I serve on the Co-op Board)

This Fable is Real

I've been interested in Stone and Thistle Farm ever since bumping into Tom Warren two and half years ago at Evans Farmhouse Creamery.  I knew of their delicious yogurts and grassfed meats but  more recently I was delighted to learn of their wonderful dining at the farm experience called Fable.

You may have heard about the special events where long tables are assembled in the farm field and diners feast on food grown right on the property and from other local growers (kind of like on the Endless Feast TV show).  But this is right here in Central New York, and it isn't just a summer experience.  Fable also plans to be open this winter and you can dine fireside.  The menu for Saturday, October 27 features chicken liver terrine with apples and toasted walnuts, an apple and butternut squash soup, Coq au Vin, and a parsnip cake with caramel cheese chevre frosting for dessert.

I can't wait to go sometime.  But since I haven't been there, read this take on the Fable experience from their newsletter "Fable Musings" (you might want take a moment to put a drool guard over your computer keyboard):

Thinking that Columbus Day weekend was going to be seasonally chilly we planned on cassoulet with rabbit, chorizo sausage, pork loin and garden-picked white beans.  Cassoulet is an act of love – rabbit stock and pork stock was made from bones, beans picked and dried, each meat was grilled separately and then layered with herbs, beans, grilled meats and stock and simmered for three hours. The weather turned out to be over 80 degrees, more suitable for a cold chicken platter but we went ahead with the cassoulet as the rabbits were ready for butchering and we hoped the cooler evening air would whet people’s appetites.

We washed the cassoulet down with spiced, fresh pressed cider.  The amuse was a pissaladiere (French onion tart).  I gratefully used the shallots and small onions from the garden that do not winter well to make the tart and used spelt flour instead of wheat to make the bread a little springier. Sprinkled with a little Brovetto’s Hops Tilsit and chopped oregano from the garden – it was wonderful.  The starter was beets and chevre on a bed of baby spinach and arugula. We used the last of the arugua from the gardens and don’t expect more until spring unless the weather stays warm. We sprinkled a thyme vinegar and olive oil dressing over it. 

Dessert is a big favorite for me – I love baking.  I made a pear crisp with heavy doses of Calvados that we brought back from our Normandy trip.  We whipped the cream with more calvados. Guess we should have called it Calvados Pear tart as there may have been more Calvados then pears!  While we were drinking coffee and tea, we served thin slices of Brovetto’s lavender cheese and slivers of goat milk fudge.  We met some wonderful people once again. I saw people jotting down email addresses so I think other people did too.

We hope to stay open for the winter but it depends on all of you.  As many of you know, the dining area features an eight-foot fireplace.  Imagine a chilly night - dining fireside, eating savory, organic food and meeting new friends.  To stay open for the winter – we need you to pass the word along to your friends and family.  If you keep coming – we will keep preparing and serving great farm food!

Archive Alert:  On this date in 2005 I was lamenting bad conference center food in Texas.