On this small family farm, Oleh & Nadia Maczaj grow NOFA-NY Certified Organic, LLC, vegetables, flowers & berries. Oleh & Nadia graciously invited us to spend the afternoon at their farm with a pot luck on their lawn followed by a tour of their farm.
Join us on Saturday August 30th at 11:00 for a tour of Old Ford Farm in New Paltz and a potluck lunch to follow at a nearby park (TBA). Old Ford is one of the few small family farms in the Hudson Valley that is licensed by NYS to sell raw milk. The farmer/owners, Becky and Joe Fullam, keep their Jersey cows healthy and happy by rotationally grazing the small herd through pastures of lush grasses and plants. The cow’s diet is also supplemented with certified non-GMO grain to meet the demand put on dairy animals. Milk is sold by the half gallon at the Farm as well as chicken, turkey, eggs, pork products and organically grown vegetables. Becky and Joe run a vegetable CSA throughout the season for which shares are still available. Call 845-220-7819 or email firstname.lastname@example.org for more information from them about joining their CSA or buying product before the farm tour. Stayed tuned for more information about the tour itself or other Slow food Hudson Valley events coming up.
We were blessed with great weather to sit outside at Montgomery Place Orchards in Red Hook NY listening to “the king of fermentation”, Sandor Katz, speak with wisdom and wit not only about the benefits of eating fermented foods but also abouttheir history, chemistry, biology and most importantly how easy and fun they are to prepare. He reminded us that many of our most delectable foods are actually fermented including cheeses, olives, chocolate, bread, and of course pickles and sauerkraut. Then we all got up to make sauerkraut. We chopped cabbage and other veggies, squished them together in big bowls with our clean hands (no anti bacterial soap here!) in order to draw out the liquid and then put them in jars to wait for the bacteria “our ancestors and co-evolutionary partners” to work their magic. As the waiting began we were treated to a talk about apple cider from the folks at Annandale Cidery and ended our visit with a tasting of their hard cider. My jar of sauerkraut sits on the counter in my kitchen and I taste it every few days, as Sandor suggested, till it tastes perfect to me. Then into the fridge it goes or down to the root cellar (if I had one) to keep through the winter. I’m now happily hooked on ferments and plan to make more at home. Thanks to all who made this day happen!
Rich Vergili, began the evening by briefly discussing Slow Food’s mission of good, clean and fair food (and beverage), after which he introduced our host and main speaker, Michael Drapkin, co-owner of the Kingston Wine Company. Michael enlightened us on the connection between good, clean and fair as it applies to his passion of heritage wines. He connected his trinity of terroir, family and artisanality to Slow Food’s good, clean and fair as he spun the story of 4 different wines during the course of the evening. Those wines are listed below and are available at the Kingston Wine Company. These wines are modestly priced and represent the principles promoted by Michael.
2012 Broc Cellars Carignan Sonoma County, California
2013 Domaine de Fenouillet VDP Vaucluse Southern Rhone, France
2012 Darting Durkheimer Nonnengarten Pfalz, Germany
2012 Eric Chevalier Muscadet Cotes de Grand Lieu
In addition, local cheeses, bread and some special charcuterie items prepared by Chef John Kowalski were a perfect foil for the wines. Everyone was thrilled with the evening’s informal gathering and tasting. Please join us next time as we plan to have more events with the Kingston Wine Company.
All-Local Chili Cookout!
Saturday, October 5th
at Brook Farm Project
Slow Food Hudson Valley and the Brook Farm Project invite you to an afternoon of fabulous food, live music, lots of fun and enjoyable conversation!
Listen to the music of The Essential Food Group while dining!
Members – Joe Bergstein (flute and saxaphone), Ami Fixler (guitar), and Craig Hazen (bass) will spice up your day with an eclectic mix of jazz standards, blues, Brazilian and pop music.
Local Foods • Local Chefs • Local Farmers • Local Food Producers
BONUS – Local Music Celebration at Brook Farm – ‘Beets’ to Feed the World will follow the All-Local Chili Cookout from 4 p.m.to 11 p.m. Featuring six local bands & ‘very special’ musical guests. Suggested donation of $5 for students and $10 donation for general admission. Kids 12 and under are free. Donations to the music celebration will benefit Oxfam-New Paltz & the Brook Farm Project.
We hope to see you there! Continue reading All-Local Chili Cookout on Saturday, October 5th !!
Date and Time: Sunday, July 14th from 4 – 7pm
Location: Hollengold Farm, 222 Lower Whitfield Road, Accord, NY 12404
Interested in finding out where your food comes from? Seven small farmstead dairies will be hosting open houses and tours of their facilities.
Tours begin at 11 am. Last tour starts at 3 pm. Trail maps will be available soon from the Catskill Family Creameries website.
*A Slow Food Hudson Valley sponsored event
Saturday, August 17, 2013, 10am-1pm
Montgomery Place Orchards
Make sauerkraut with Sandor Katz! Learn about the nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Bring your own cutting board and knife.
Enjoy a hard cider tasting with Adam Fincke of Annandale Cidery.
This event takes place at Montgomery Place Orchards, on the grounds of the Montgomery Place Historic Site, 8 Davis Way, Red Hook, NY 12571.
$40 ($42.39 with service fee) admission includes a take-home quart of sauerkraut and a pint of hard cider.
Sandor Ellix Katz is a fermentation revivalist. His book Wild Fermentation (2003), which Newsweek called “the fermenting bible,” and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” According to the Times, “Mr. Katz has become for fermentation what Timothy Leary was for psychedelic drugs: a charismatic, consciousness-raising thinker and advocate who wants people to see the world in a new way.” His latest book is The Art of Fermentation (2012).
Annandale Cider uses over 60 varieties of antique and commercial apples grown on the same land that Janet Livingston cultivated apple trees over 200 years ago. The cider is made in small batches with no preservatives or sulfates added.