Monthly Archives: April 2012

Ramp Festival Slow Food UpdeRiva Celebrates the Arrival of Ramps

Slow Food UpdeRiva

On May 6th, at the Callicoon Farmer’s Market, Slow Food UpDeRiVa will be celebrating the Ramp, one of this region’s most wonderful wild delicacies.
Courtesy of Sullivan County Farmers Market, we’ll be hosting demonstrations, recipes, and tastings.
Ramp Recipes and Classes
11:00 – 12:00    Quick basics:  How to make ramp butter and ramp pickles
12:00 – 1:00    Bob Eckert of Northern Farmhouse Pasta, will join us with samples and demonstrations. Have you had his ramp ravioli? It’s pure joy in a dumpling.
   1:00 – 200   Ethical Ramping: How to find, harvest, and transplant ramps.
  Slow Food UpdeRiva will  also have a cookbook, totebags, and maps available for the Ramp Tramp.
2:00- 3:00    Relocating and caravanning to the Ramp Tramp in Callicoon Center
3:00   Ramp Tramp
Channery Hill Farm, 77 Keller Rd, Callicoon Center NY
 Meet at the house, then tramp up the hill, where we’ll forage for ramps, and maybe some other seasonal plants as well.
4:00 Ramp Cook
Once harvested, we’ll cook the ramps in as many ways as possible.
6:00 Ramp Potluck
Channery Hill Farm,  77 Keller Rd, Callicoon Center NY
After we’ve walked and dug all day, let’s just sit and eat and invite everybody else to join us.
For more information:http://slowfoodupderiva.org/

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Filed under EDUCATION, Environment, FARMERS MARKETS

Catskill Tourism Foraging Wild Food Weekends Hills Country Inn Callicoon

Foraging retreats in the CatskillsWild Vegetables of Late Spring : June 1st-3rdMushrooms & Fall Foliage : October 12th-14th

Join Early Bird Cookery at the Hills Inn for two incredible weekends of foraging with Nathaniel Whitmore, an expert in botany, folk-lore and the medicinal theory of using wild foods and herbs.
Nathaniel will take you into the woodlands and meadows where you will learn to identify and harvest wild vegetables (early June) and mushrooms (mid October. We are in the southern foothills of the Catskill Mountains and our area is home to many wild foods. Wild vegetables are at their best in late spring: the season of greens and “shoots”. Learn how to identify and harvest various edible plants such as Poke, Milkweed, Violets, Clover, Mustard Greens and Chickweed. You will then prepare and preserve your finds in our beautiful commercial kitchen and finally sit down to a three-course forest-to-table dinner at the end of the day.
Guests arrive Friday night to local wine, a spread of cheeses, meats & snacks, and settle into the quiet of the Catskills. Saturday you will head out with Nathaniel to forage and then head back into the kitchen with your bounty! A three-course forest-to-table dinner and then a bonfire by the pond will complete the night. Sunday guests can shop the local farmers market along the Delaware River, take a hike, kayak or simply explore town before heading home.
Accommodations are at the Hills Inn : a gorgeous Catskills resort nestled at the foot of the mountains, complete with pond and tennis courts. Breakfasts, lunch and a three-course dinner on Saturday are included in your stay. Reservations are limited : please book early. Sign up for one or both events! (If you live locally, we’d love to have you join us for the day. Contact us for day rates and details) info@earlybirdcookery.com

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Filed under EDUCATION, Environment, Local Farm Food Event

NOFA-NY MEMBERSHIP DRIVE $10.00 AND $15.00 NEW MEMBERS WANTED

Why?

Because our NYS organic community is constantly growing, and we feel like one of the best ways to recruit new members is by offering a discounted membership.

NOFA-NY is a member based organization that fosters peer to peer networking, education and information sharing. NOFA-NY members care deeply about local organic food production, family scale farming and their impact on human health, the environment and society.

Membership dues support local organic food production through research, training, advocacy, and the further development of local processing and distribution systems. We have a great deal to do, but together we can accomplish what none of us can do alone—a sustainable regional food system that provides organic food to all. Please consider joining NOFA-NY as we work to make organic agriculture the basis for food production in the 21st century.

Our membership benefits for the Membership Drives (Gardener, Consumer and Family) include all benefits EXCEPT quarterly subscription to The Natural Farmer, NOFA Interstate newspaper.

Membership benefits include: •Quarterly subscription to the NOFA-NY newsletter, The New York Organic News •Annual subscription to the NOFA-NY publication, Annual Organic Food Guide •Conference, event discounts and free NOFA-NY Field Days •Free opportunities, want ads, and event postings on our website •Organic technical assistance (1-855-2NOFA-NY) •Opportunity to search for apprenticeships on farms using the NOFA-NY Farm Apprenticeship directory •Discounts to vendor products •FREE shipping on one order from High Mowing Organic Seeds •50% off of a new subscription from Small Farm Central •Voting privileges for Board of Director elections and Annual Policy Resolutions at the annual meeting

Join today

http://www.nofany.org/join/join-now

use discount code hudsoncatskills-2012 if you live in the catskill/hudson region

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Filed under EDUCATION, Sustainable Farming

All Eggs are Not Created Equal!

Sunshine and a foraging diet change eggs into a special treat.

I had a customer ask me one day “I guess an egg is an egg and they are pretty much all the same?”

Well of course I resounded with a big NO. Besides taste and appearance, (look at the size, shape and color of these eggs)  the hidden nutritional benefits of “grass-fed” hen’s eggs is astounding.

Kate Crickmore of Neversink Farm

Eggs from pastured hens are far richer in vitamin D

Eggs from hens raised outdoors on pasture have from three to six times more vitamin D than eggs from hens raised in confinement. Pastured hens are exposed to direct sunlight, which their bodies convert to vitamin D and then pass on to the eggs.

Vitamin D is best known for its role in building strong bones. New research shows that it can also enhance the immune system, improve mood, reduce blood pressure, combat cancer, and reduce the risk of some autoimmune disorders.

This latest good news about eggs comes from a study released by Mother Earth News, a magazine that plays a leading role in promoting health-enhancing, natural foods. The editors found that eating just two eggs will give you from 63-126% of the recommended daily intake of vitamin D.

The benefit comes only from hens that are free to graze fresh greens, eat bugs, and bask in the sun. Most of the eggs sold in the supermarket do not meet this criterion. Even though the label says that the eggs are “certified organic” or come from “uncaged” or “free-range” hens or from hens fed an “all-vegetarian” diet, this is no guarantee that the hens had access to the outdoors or pasture.

www.eatwild.com for more information

Chickens enjoy foraging and benefit from the varied diet found in nature. Many farmers have moveable fences or pens (chicken tractors) to ensure protection against predators while giving the birds access to a variety of food, especially grasses which are high in Omega 3’s.

Foraging Heritage Breed Hens at Neversink Farm, Claryville New York

Look for eggs from “pastured” hens. You are most likely to find these superior eggs at farmers markets or natural food stores.

Better yet, purchase them directly from your local farmer, or join a CSA that includes eggs.  Then,  you can see for yourself how happy the hens are that produce these incredible eggs.

As more farmers embrace diversity and enjoy keeping hens of various breeds customers are treated to an array of color from eggs that come from chickens that lay colored eggs. For an interesting catalogue of rare breeds, that include a wide variety of unusual poultry  check out http://www.mcmurrayhatchery.com/index.html

Heritage Breeds produce natural Easter Eggs

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Filed under Beginning Farmer, Environment, Livestock