Festivals and farming.....

July was overwhelmingly busy...two...yes two new festivals in Herkimer County! Each one did very well for the 1st one, which is always the hardest. Convincing people from politicians, to business owners to all those that live around here....it is possible to invest in ourselves, make a difference, show pride in ourselves, we have so much to offer....we have plenty to be proud of, and many people will work tooth and nail, to improve and offer potential growth....yes it can be done, hard work and dedication, not accepting "no", plowing past the naysayers for sure, but the end result is worth it, worth the future we can have, and leave a legacy beyond compare....

So Congrats to the Little Falls Cheese Festival and Herkimer Diamond and Gem Festival!


Prepping and baking for two weekends, is incredibly time consuming, (through in some travel time for work) and no errors are acceptable,  for it will throw the whole process kilter! But like others, you learn to do what has to be done, not just so I have a successful weekend, but that it always assists the whole festival to be successful. But, always worth it....whether its a older gentlemen, that was ecstatic over a brownie with walnuts, because they are a rarity these days or the young lady that returned to my tent to say "I was hesitant to pay that price for a cookie, but that Ginger Snap was worth more, because not only was it so flavorful, it was like having my Grandmother here....I have not had one hers cookies since she passed, no one makes them like hers, until now (I had more then one customer tell me something similar about the ginger snaps)...this statement and reaction, is why I love what I do, this alone would make that festival over the top successful for me, (don't get me wrong, I grateful for the money, it puts food on my table, literally. This income pays for our food for the year...yup whole other blog) Slow and simple, dealing with one person at a time...taking the time to connect and create, no matter how brief of a moment, a bond that completely centers all the wrongs in life.....

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Then it was time to change hats....market manager, local food supporter, making contact with the people that nourish us, with their hard work and dedication....farmers.....this year I aim to "hang" with each vendor, listen to them...learn of their goals, struggles, listen to thoughts on the market, any changes that might help, I hope to help them better reach their goals, encourage them when they need it, give some direction...etc. Sounds good right, all about the farmer Woohoo, aren't I just something...but you would be wrong! I get much more of this part of my "work", but it is difficult to explain, there are no words, it's a feeling, that just is, and should be felt by everyone....like a soul sustaining substance....I am working on a story for each vendor, for they are each so unique...as will my reward be...

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I really do have great vendors at Herkimer Farmers Market..... been through some over the last few years, and that's ok too. I get it, after all I work both sides, I vend and manage. I do admit I run a "tight ship" as they say, but after all each vendors actions affect the entire group, not just themselves.

Every week, (this year I am not a vendor) either myself or my better half, get the honor of chatting, help set up, and observe this group....they all work so well together...help each with the tents, off loading, checking on each other, talking "shop" and swapping stories of the week passed....I watched one week, a vendor had trouble with a tent, the next week another vendor brought an extra tent for them to use...no questions asked, just offered...the slow and simple life...

 

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Lambs Ear Acres joined us this year, first year to marketing. The hardest part of this story, was getting together....weather, schedules, our jobs.....yes farmers often have off farm jobs...not out of greed for money, but out of necessity. Now that is dedication to you, so that you can have the best, freshest and local food. I won't go on about the impact your $ has, that's for another blog, but think about this...your $, when spent at a farm market, creates a circle...the farmer gives their heart and soul to provide good nourishment to you, your $ provides nourishment to the farmers heart and soul....what a bond to have!!!

 

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So let me introduce you to those that are head of operations at Lambs Ear Acres....Fly and Laddie

 

All kidding aside, farm dogs are more then working, herding, whatever dogs etc.. but like all loving pets, they provide that silent support and love, for all the tough days that are truly inherent with farming.

 

Emily and Sarah, run this farm. Each owning to their specialties, smoothly yet with the occasional bumping of minds. Emily has an off farm job, and is continuing her education as recently she has started her post graduate program . Sarah, works two off farm jobs. Sarah has been farming all her life, shows a wonderful knowledge of farm animal care and manages the minor issues that arise, it would seem daily, at the farm. When I talked with her, I could just hear her life connection with being a farmer. We chatted briefly and off to tend the sheep she was.

 

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Emily and my new found friend, took me on a tour. First up, the geese, who were not shy at all about letting their presence known!!

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They have quite the living quarters for sure!! Plenty of play room, and endless supply of foraging abound. Emily points out a few, and tells me all their traits, personally I couldn't tell one from another, but that bond is a privilege to the farmer, and a special one at that.

 

Hey, then these came-a-running!! Gave me the ole sniff-a-roo, posed for the camera and moved on! Gotta love it!

 

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 As we move out to the chicken coop, which was something that I could tell, Emily was very proud to talk about. She talked about why they had what animals where, their plans for the future of the farm, some other interest she has...barn quilts. You have seen one of her paintings here already...yes! on the road side stand. I have always found these to be beautiful. I can remember seeing many of these, in my...uh younger years...you know when a Sunday drive was the next best thing to sliced bread...ok moving on beyond showing my age...

 

The coop....Emily's design of the living quarters for the laying chicken... a barn quilt again she had created....a Chick and Hen pattern!!

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Beauty! As a quilter, I love all of these patterns! But what a chicken Condo!!

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You can see the stairs to the right, Emily proudly shows the sliding doors , stalls for the nesting! The water tanks are on a timer, which supplies the chicks with water as needed! Working off jobs, farmers find the best ways to make the work load easiest, but always what is best for the animals. This condo (my name for it!!), can be easily relocated (along with the electric fence) providing the chicks with great forage. These chicks have great room and board!

 

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 Emily, once again shows her passion and knowledge, describes each breed, what each are know for, right down to the personality of each. I share that I wanted to be a chicken farmer....you know like Auntie Em from the Wizard of Oz, but as have it, I am more like the Wicked Witch ;)

 

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On the way to produce heaven, Caramel (Sarah's horse) poses beautifully,  not camera shy at all, look at that pose, I swear I saw eyelashes batting!!

 

Emily and I chat on the way, she shares more thoughts and goals her and Sarah have for the farm. I have heard this from a great many farmers I have become friends with along the way (this friendship I have with all of them, is the greatest benefit of all!). As Emily shares, I hear the conviction, the passion and the longing, that tells me, as I have heard this in others, they will accomplish all. Not over night, most likely not easily but will accomplish all the same.

 

 

Reaching the produce section, the excitement that Emily voice, is electrifying!

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I tell myself, don't go over board on the flower photos! (a personal favorite of mine, edible flowers! Do yourself a favor buy some up, use in a salad! The color palette alone with ease the icks of the day away!!)

 

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The bounce and lift in Emily was catching, so pleased to show, talk about, answer my questions.... her knowledge is impressive...I admit, I threw in some test questions.....impressive indeed...we go through the herb section, some I have not heard of, or knew little about, Emily to the rescue! There was one herb, that had such a great connection for Emily, grown for just that, a connection for her, to her past, to someone important to her.... goose bump worth, the bond of someone that has long passed the physical realm, but had that influence in your life, so strong, heartfelt, comforting...which makes that person live on forever...

 

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There it is.....the love, the passion, the desire, the dedication, the very heart and soul of what drives farmers.... and we the markets, the managers, the customers are honored with that every week, every item brought froth, a morsel of flavor, all this nourishment we are privileged to experience weekly, for mere pennies......you will never find this anywhere else....we have a great many like Emily and Sarah...but each farmer is truly unique....

 

 

Get out weekly, talk with, learn to discover these words I have put here for yourself, it will become addictive...make your ripple effect, nourish yourself, bond with these beautiful farmers, support them, encourage them...

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Thank them...

 

 

 

 

                                             

 

 

 

 

 

 

 

 

 

 

Using local to its fullest and beyond

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Happens all the time doesn't it? You're all excited the first of that glorious lettuce finally arrives!! Whether you have a backyard garden or you purchase at the farmers market, that thing called time reeks all havoc on your good intentions of using that lettuce!

 

 

There is wilted and wrinkled and then there is well, yup sorry headed for the heap lettuce.

 

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Wilted, shriveled but dry is acceptable...

 

 

 

Black and soggy is NOT...hack that part off!!!

 

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So gather up some stock, or water, onion., garlic, and seasonings of choice. And a fat source for sautéing. For todays soup I am using some salt pork, and no not the one you can find occasionally in the store. This is my own, that was done just the old fashion way of curing.....salted pork fat.

 

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 Hint about salt pork, well at least a well made salt pork. Add a tbsp. or so of oil to the hot pan, then render the pork. I leave mine loaded with salt, I like the way that the salt actually browns as well. A depth of flavor, that is there, almost a salty nutty hint. But for the love of all that is Holy in cooking do not eat the salty, crisp bits!! To say it is salty would be an understatement!

To answer that question that just ran through your head, no the drippings are not anywhere near salty like the bits.

 

 

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Browning of salt pork, but to the right side of the pan, you will see what looks the start of a rue, but that is the salt browning nicely!! But use whatever you like for a fat source, oil, butter or a combo of both is great.

 

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So when you bits are done, remove and add your slice onion, and garlic to the fat. Stir and coat, this helps with caramelizing. So sauté until golden brown and soft. Add a grind or two of black pepper.

 

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Toss in your choice of seasonings, I used California Blend from The Seed (aka https://www.facebook.com/pages/The-Mustard-Seed-and-Stone-Mill-Antiques/129155607874?fref=ts)

 

Let the seasonings toast as well, just another depth of flavor. Next, again your choice, water, chicken stock, veggie stock or simply water, (you can add in some whole milk in the end, just heat through, optional) About a quart. Let this simmer for a few. Chop your lettuce, add to the stock, let wilt. Heat through, taste and adjust seasoning. I pureed half, you can puree all or none.

 

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And there you have it! Serve with crusty bread and a little vino, life is good!

 

 

 

Get out there, be local, when you use local, cook local, eat local it is the greatest investment you can make....in yourself. Life is good when you are breaking bread with loved ones, cherish these simple times, they are the very memories, that someday will console you of a loss of these moments with someone special in your life.

 

Keep it slow and simple until next time we chat....

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Candy makers, festival and a recipe....

What a week! Lots of energy around, so many exciting things going on. I am one lucky girl, I am glad to still be here to see the beginnings of all the potential this area has. Honestly, people keep an eye on this area, it is happening. I hope you will join in and encourage, take part, support but most importantly enjoy all that is coming!

I am about to enter the Cat Cave....no ,no not the Bat Cave, I keep them bats in the Belfry right where they belong, Ha! Time to button down and work those 14-16 hour days, prepping, baking, cooking, packaging, labeling etc. for the first festival of the season!

Don't forget to check out Destination Create Festival this weekend May 2nd and 3rd!!

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As I plan what I will bring to the Festival this weekend, I am paying tribute to two of my favorite candy makers. My friend Tamsin made the best salted caramels I have ever experienced! Of course, she used locally sourced butter, but it is a passion she has a raw talent for. She has since moved to England, although I miss her caramels, I truly miss her.

My other favorite candy maker, Lune Chocolat. No, not candy makers, Chocolatiers, artist, flavor explorers...I have not had one chocolate from there, that I did not savor...from the heirloom tomato to the cry baby (I think). Cry Baby...was caramelized onion in dark chocolate...just perfection! They also do this honey -lavender chocolate, that I enjoy with my tea.

I have made a chocolate-lavender caramel and will debut it this weekend. So, here's to the three I am honored to know and still maintain a friendship with, and I can only hope to aspire to be at least half as wonderful as they are.


Here is a recipe for you....using my semolina loaf:

1 2 lb  Semolina loaf, sliced fairly thick
2 1/2 c milk
6 eggs
1 lb ground pork
1 c of thinly sliced leeks
2 c of your favorite shredded cheese
salt and black pepper
pinch of nutmeg
Butter, at room temperature
hot pepper flakes optional
(when heirloom tomatoes are in season, I like to slice a couple thinly and place the on top of the pork/leek)

Grease a 13x9 casserole dish; set aside.

Fry the leeks in about 2 tbsp. butter, until soft and just golden. Add in the ground pork, sauté until cooked through. Remove from heat.

Butter each slice of bread, cut into 1" cubes, place half in casserole dish, set the remaining cubes aside. Spread the leek/pork over the cubes in casserole; sprinkle with half the cheese. Pour remaining bread cubes over cheese.

Whisk together the milk and eggs, season with salt, black pepper, nutmeg and optional pepper flakes. Pour the milk/eggs over bread cubes, slowly. Press cubes into liquid. Let stand for at least 1 hour.

Preheat oven to 350 degrees F.

Sprinkle the remaining cheese over top of bread. Place dish in the oven and bake for 1 hour, or until golden and puffed. remove from and let stand for 20 minutes before serving.

*any leftovers, cut into squares, wrap in foil and freeze for up to 6 months. Thaw in the refrigerator overnight, can serve at room temperature or reheat in a 350 degree F oven for about 15 minutes. 

Watch for the next post....Thanking the person, who started me to be involved with the Farmers Market

FESTIVAL SCHEDULE FOR THE 2015 SEASON

Schedule of my festivals to date, going to be a busy but fun season! Check back often as I know there are few more I will be adding!!





May 2nd and 3rd 
Destination Create Festival 10-5 both days.   Check out their pages for all the details!!           http://www.destinationcreatefestival.com/
https://www.facebook.com/DestinationCreateFestival?fref=ts




July 11th
Little Falls Cheese Festival 11-6. Check out their pages for all the details! http://littlefallscheesefestival.com/about-our-vendors/
https://www.facebook.com/LittleFallsCheeseFestival?fref=ts


July 18th and 19th
Herkimer Diamond Festival and Gem Show 9-5 both days. Check out their pages for all the details!              http://www.herkimergemshow.com/ 
https://www.facebook.com/pages/Herkimers-Diamond-Festival-Gem-Show/1389083001398174?fref=ts

August 15th and 16th
Chicks Along the Canal TBA
In the meantime like their FB page! https://www.facebook.com/pages/Chicks-Along-the-Canal/137687216247750?fref=ts

September 12th
Mohawk Valley Garlic and Herb Festival 10-5. Check out their pages for all the details! http://mvghf.com/ 
https://www.facebook.com/pages/Mohawk-Valley-Garlic-and-Herb-Festival/157238855820?fref=ts







Richards Loaf (Traditional Sourdough)

RICHARDS LOAF

 

 

 

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Life is funny, and funnier as you age...coming up on my 50th very shortly...and once again, I am going in a direction that my younger self, would have never thought of...but I love it! Yet, I am looking back, self checking, thinking of family I have lost over the years, thinking of all the great friends I have made, even all those that I don't see as often, yet I always see or hear from them at just the right moment....fully embracing myself for who I am, still looking to correct a great many faults, always checking to make sure I am giving enough, (no this is not just about money, but we will get to that soon), never regretting choice I have made, because I made them at a different time in my life, they were made with what knowledge I had at that time, I can not change that. Honestly, good or bad choices happen all the time, but the important thing is to learn from them and 50% of the time the lesson is HOW NOT TO BE.

 

Hard to believe I have been selling breads and other baked goods for seven years now...but I am on my to a few new directions...and I am nervous, yet extremely excited. One project I can not go into many details, as it is a pilot program and our group have decided to test this project for 2 years, work out those kinks that are inherent to setting up something new, but more importantly, it is about creating a balance in the "buy local", community support of small business and education.  Or as I like to look at it, creating a connection of trust, not just with local but with yourself, for so many are truly removed from the direct source of food, we are flooded with so much information, which one is right or wrong, many have truly no idea the level of commitment it takes to be a small farmer, or producer, the level of hard honest work that rarely pays the bills in full, hence many need off farm jobs. Yet, many continue because at the end of the day, they are doing what the truly, soulfully love to do and love that they can share this with all of us...a connection that is beyond any comparison..

 

My other couple of projects....I have been working on two cookbooks, one is about a year out. I have chosen all the recipes, tweaked and tweaked, am happy with them. This year will be about photographs for each one, but also photographs of where and from who this food comes from. I look forward to this, traveling NYS meeting some new, but also checking up on some of my old friends of food. No I won't be using everyone in this book, but this will also lay a base of future books.

 

This is why you will not find Cat's Creations at any Farmers Markets this summer season. But you can find me a several festivals! I will always post on FB and will get a schedule on here shortly. I will be sharing my excursions here, so check back often...its gonna be a wild and enjoyable ride! 

 

    Finally, we come to Richards Loaf and self checking and  giving....and this is much more than about money giving, for me this is beyond giving...

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This was a life saver for me...this jar of sourdough starter...gifted to me, from someone I didn't even know...it was his brothers starter. Now most with think, "oh it is just flour and water"....and indeed it is, but to a bread maker, one that makes quality sourdough, this much like a family heirloom, one that needs to be nurtured daily, loved, used but gently used, it is after all the start or cornerstone of a successful loaf of bread. Something I could, and most times do, on a daily basis.

This came at a time, that I needed reminding life is and always will be about connecting...and that is always so much easier when "breaking bread" with others. I am sure that Richard, didn't and unless he reads this, just how life saving this really was, and continues to be just that. I make all my sourdough by hand, not one machine from beginning to end, in fact I don't even use a spoon. Bare basics, feeling the dough every step, working my love and passion into each batch. In the basic sourdough, three simple ingredients: flour, water and salt. Simple, pleasing, flavorful and connecting in the barest form. This gift slowed me down, to reconnect with myself and my passion....a life saver.

I have been thinking of a way to share this gift, to give this gift to as many as I can, to share a connection....to make a difference. It took me a while...I wanted to be just right, but what to call it, I knew what I wanted to do to "pay it forward", something I whole heartedly believe. But a name, and which loaf? And as life has always been for me, a 2a.m. waking...I immediately knew the name....Richards loaf.
Firstly, yes Richard gave me this starter, so it seemed right....but "Richard" holds a spot in my heart...my Dads name is Richard...and he passed some 15 years ago, and I miss him dearly. I knew then, which loaf...the simple sourdough. Simple ingredients, pleasing and flavorful...grounding and connecting.

For every Richards Loaf that sells, whether at festivals or special orders, I will donate the same dollar amount of bread to our local food bank. So, each loaf will gift 3 farm house loaves to be donated...connecting, giving and breaking bread, one loaf at a time...simple.