How are the Cows?
The cows (and the steer and the calves) are always wonderful to behold but especially in the Spring when they are back out on pasture and happily grazing. A few weeks ago four one-year- olds decided they had enough of winter hay and baleage and were going to eat some grass that was tempting them in the neighbor's field on the other side of the fence. For three days in a row they managed to get there. Each time my husband Charles herded them back and walked the fenceline trying to find out how they were doing it but he finally gave up and, in order to keep them out of the neighbor's, he just let the whole herd out on one of our own paddocks before the grass was really strong enough. Of course they loved the new Spring shoots and were quite content after gorging themselves. He moved them along fairly quickly from paddock to paddock so as to stress the grass as little as possible.
One day he was late to move them and they had already eaten everything they could. As we arrived at the herd every head turned towards us and soon a loud mooing, begun by one, was taken up by many complaining about the delay. Many, but not all. There was one animal who was not concerned with our wherabouts or our ability to open the fence for him. He was very slowly and determinedly stepping between two of the plastic "Equine Lines" of the four strand fence. The lines looked tense enough but as he pressed his leg against one we saw it give and he just persevered first with one leg, then another, then his head and finally the 2 hind legs. Ah, to have had a video camera! No one would believe such a large animal could get through such a small opening in such a delicate manner.
So... that's how they are. Like the rest of us, enjoying the Spring and looking for the greenest grass.
No Farms No Food Rally in Albany
Fellow New Yorkers,
More than ever before, we need to tell our state leaders why they have to invest in New York’s farm and food system. Severe and disproportionate cuts to New York’s food, environment and agricultural programs have been proposed in Governor Paterson’s 2010-2011 State Budget.
Some proposed cuts eliminate programs that help farmers make a good living and give consumers access to local foods, such as the Farmers Market Grants program and the New York Farm Viability Institute. Other programs have been slashed. The Farmland Protection Program, the premier state program for protecting irreplaceable farmland from development, may be shut down for at least two years. Meanwhile, the Hunger Prevention and Nutrition Assistance Program, which helps provide nutritious food to food pantries, is being cut by $1 million.
These cuts are not inevitable! Current funding for farms and food represent far less than one percent of the state’s $130 billion budget. There are other solutions to our budget woes than slashing programs that invest in a farm and food system that strengthens the economy, feeds people and protects the environment.
Make a statement about your food priorities. Send a message to state leaders. Join the No Farms No Food Rally on March 15th at the State Capitol in Albany. Ask your local farmers market, community garden, coop or other organizations to sign on as a supporter of the No Farms, No Food agenda.
For more information and sign on materials, go to American Farmland Trust’s New York website at www.farmland.org/newyork, e-mail newyork@farmland.org or call (518) 581-0078.
Thank You!
Allen Wood
Marketing Associate
American Farmland Trust
Act now to stop Monsanto and Genetically Engineered Alfalfa
The links below are sites that will facilitate the process of letting the USDA know that you care. They have letter templates and addresses for easy use. Please go to any one of these links to get the rest of the story, but most importantly, you need to act now. We only have until February 16 to get our comments in.
FoodandWaterWatch.org
CenterforFoodSafety.org
OrganicConsumers.org
Olive Oil Dinner and Tasting at Gigi Market
Laura is a most generous and gracious host each guest received a copy of her cookbook "Hudson Valley Mediterranean." Recipes for the Winter Vegetable Mash with Parmigiano Reggiano,Herb Spaetzle and Rosemary Wine Cake from the menu are included. The book highlights local farmers and offers additional information on seasonal variations,cost and nutritional values. A great read and celebration of the bounty of the Hudson Valley. She also lists under sustainable agriculture networks Slow Food and our very own chapter.
Happy Winter!
We have many delicious and educational events coming up, we hope you can join us!
Casa Caponetti Olive Oil Tasting Dinners
Slow Food Westchester and Slow Food Hudson Valley are pleased to offer a series of dinners inspired by Casa Caponetti Olive Oil. The olive oil produced by Lorenzo Caponetti is extra virgin and the highest quality. It is made from canino olives, a variety hard to find in the United States but abundant in the Tuscana region of Italy. While grassy, pungent and floral components are always present, the specific flavor profiles of the oil changes year to year, depending on the weather. Lorenzo Caponetti manages both the orchard and the extraction of the oil with focus on the highest, most healthful product possible. This oil is used as a finishing oil — drizzled over greens, for instance — rather than a cooking oil. Unlike wine, olive oil is best consumed as close to the harvest and extraction as possible.
Space is limited for each of these dinners so please make your reservations as early as possible.
The Farmer’s Dinner
and Casa Caponetti Olive Oil Tasting
Monday, January 18th, 7 PM
11 Babbitt Road, Bedford Hills
Join us for educational and tasting menu inspired by Ed Giobbi, an American Artist and award-winning Italian cookbook author.
$45 per person includes donation to Slow Food Westchester
$10 additional wine samplings by request
Call 914.241.0269 for reservations.
Slow Food Winter Dinner at Gigi Market
featuring Casa Caponetti Olive Oil
Friday, January 22nd, 6:30 PM
227 Pitcher Lane, Red Hook, NY 12571
$65 per person includes donation to Slow Food Hudson Valley
All guests receive a signed copy of Hudson Valley Mediterranean
Call 914.388.7175 for reservations.
Slow Food Winter Dinner at the Global Palate
featuring Casa Caponetti Olive Oil
January 24th, 6PM
1746 Route 9W West Park
Chef Jessica Winchell & Sous Chef Nicholas Liess have designed a seven-course feast around Casa Caponetti’s 2009 harvest.
$79 per person includes donation to Slow Food Hudson Valley
Call 845.384.6590 for reservations.
Wild Hive Soup Social
Friday, January 29th, 6:30 PM
2411 Salt Point Turnpike, Clinton Corners
Wild Hive is staying open late to create a casual, educational environment
Serving up several Warming Soups created from seasonal locally grown ingredients
All served up in a bottomless bowl
Sliding Scale Entry Fee includes endless bread and salad
For more information and reservations email wildhivefarmbakery@gmail.com or call 845 226 5863
A Tour of Lucky Chocolates
Saturday, February 6th, 12 PM
115 Partition Street, Saugerties
Meet Rae Stang, proprietor of Lucky Chocolates, and explore the world of handmade, luxurious, small batch chocolates made from organic and fair trade chocolate.
Free! Samples and tasting included.
To RSVP, call Dina Falconi at 845-687-8938 or email info@slowfoodhv.org