Posted on 07.05.2018 / by Noah
P.S. 83 Wellness Fair, cooking demonstration, Jillian Naveh Chef Jillian Naveh teamed up with the Horticultural Society of New York this weekend at P.S. 83’s Wellness Fair in the Bronx. Jillian prepared kale pesto and energy bites. Championed by the Hort for their health enhancing properties, Kale and chia seeds are treasured super foods that, […]
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Posted on 07.05.2018 / by Noah
Gardenworks, on-farm cooking demonstration, Annette Nielsen Writer and chef Annette Nielsen recently conducted a series of cooking demonstrations at Gardenworks Farm in Salem, NY. She prepared several flavors of deviled eggs – from classic, to Buffalo-style, to bacon and cheddar. The eggs were harvested from the farm’s chickens housed a few feet away from Annette’s […]
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Posted on 30.03.2018 / by Noah
Italian Easter Bread Easter bread is a Northeastern tradition. Adorned with colored eggs and sprinkles, nonpareils and colored sugar, there are hundreds of recipes and variations. Some Easter bread is leavened with yeast while other recipes call for baking powder. While there are several recipes with different ingredients, all seem to have one common denominator, […]
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Posted on 10.01.2018 / by admin
The Stewards of 3-Corner Field Farm By Annette Nielsen Originally published January 8, 2013 Nestled in the bucolic hillsides of southern Washington County you’ll find the Tuscany of upstate New York. An easy drive from the Capital District, the many acres of farmland offer stellar representations of diverse agrarian pursuits — pastured poultry, bountiful vegetables, […]
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Posted on 03.10.2017 / by Noah
Ric Orlando’s blackened string beans Delicious any time of year, chef Ric Orlando’s blackened string bean recipe makes for great nosh food on its own or is the perfect side dish at a barbecue or holiday party. Mix things up by substituting scapes or yellow wax beans in this recipe. Try adding smoked paprika to […]
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Posted on 02.10.2017 / by Noah
Breaded scapes Scapes Eggs, whisked (thined with a little water or buttermilk) Flour, seasoned with salt and pepper Breadcrumbs Dredge the scapes in seasoned flour until evenly coated then shake off the excess. Dip the flour coated item into the egg wash and coat on all sides. Let the excess drip off and transfer to […]
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Posted on 05.07.2017 / by Noah
Cabot Greek Style Yogurt Cultured with whole milk and cream, and thick enough to support an upright spoon, perhaps the top honor for creamline yogurt belongs to Cabot. Even with label descriptors like “extra rich” and “premium”, and, with a whopping 23 grams of fat per eight ounce serving, words cannot truly describe Cabot’s intensely […]
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Posted on 01.06.2017 / by admin
Beets, new and old school Sexy and here to stay… Beets, historically an old school winter storage vegetable, are more popular than ever. Today farmers are selling dozens of varieties of all different shapes, sizes and colors to hip foodies and chefs who have elevated the vegetable to a sexy new status with trendy new […]
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Posted on 20.04.2017 / by Noah
The Organic Food Incubator, Long Island City, NY Everyone knows the story of the secret family recipe that started out being prepared in small batches in a home kitchen and went on to find national or even global popularity while generating millions of dollars in sales. Mrs. Fields, Dr. Pepper and Campbell’s Soup all have […]
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Posted on 17.04.2017 / by Noah
Wild Edibles Early spring brings a bounty of unusual ingredients. Parsnips, ramps, and fiddlehead ferns are a few of the first vegetables to become available to seasonal vegetable lovers. Ramps and fiddlehead ferns grow wild and are harvested and sold by both farmers and foragers. Ramps are particularly well suited to the chillier growing conditions in the Adirondacks where […]
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