The Produce Project

The one acre 8th Street site in Troy will be the showpiece of CDCG's urban agricultural sites where students will be growing vegetables as part of a newly minted program known as the Produce Project.
Assemblyman Tim Gordon spoke at Thursday's press release for the Produce Project.

Stephen Corrigan is the coordinator for the Produce Project. He will be working with Troy High School students to grow and sell vegetables to restaurants and through farmers markets.

CDCG's Urban Grow Center Planner Matthew Schueler worked to secure the grants that helped fund the Produce Project. See a video clip of Matt talking about the Produce Project.Executive Mansion assistant chef Tom Santimaw was on hand with CDCG director Amy Klein for the Produce Project press release this past Thursday at the 8th Street location in Troy.

The Produce Project

While connecting Capital District residents with the resources to grow their own fresh organic vegetables may have been the founding mission for Capital District Community Gardens (CDCG) thirty years ago, today the organization has diversified into a network of programs that includes the Veggie Mobile, Squash Hunger and CDCG’s most recent program, the Produce Project - a collaboration with tenth and eleventh grade students from Troy High School.
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Student gardeners will earn a stipend and a share of the vegetables that they grow for CDCG during the year round program which will utilize urban growing sites in Lansingburgh, Arbor Hill and the newly christened one acre location on Eighth Street in Troy where a press release was held this past Thursday to announce the new project. The 8th Street location is also the future site for an Urban Grow Center, an entirely green building that will feature classrooms, kitchens, and a library.
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The Produce Project is set up to be entirely student run, from the production of the vegetables to the direct marketing, selling and delivery of the vegetables to restaurants and at farmers markets. The students will also learn the entrepreneurial ins and outs of urban agriculture from workshops with local farmers and chefs.
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While students will work up to 30 hours per week during next summer’s busy growing season, for now they will work 10 hours weekly as they prepare CDCG gardens for the winter season and grow vegetables by season extension techniques including the use of unheated high tunnel greenhouses. Under Produce Project coordinator Stephen Corrigan’s supervision, the students have already begun growing garlic, carrots, beets, potatoes, and salad greens. While the students will be selling through farmers markets and to restaurants, one third of the produce grown will be donated to the Veggie Mobile where it will be distributed to inner city areas with poor access to fresh produce.
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Read more about the Produce Project
Troy students urban gardeners
CDCG – The Produce Project

From Carol Clement, Heather Ridge Farm

I thought we were having fresh beef this week, Oct. 31, but schedule changes at the processing place made it impossible. Fresh PORK instead! We will have fresh beef next Saturday, Nov. 7, and again Nov. 14. Sorry if this complicates any of your plans ... it has certainly complicated mine.
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Sides of Beef and Pork
The next couple of weeks will be the last chance to order sides of beef and pork for this season. Contact me if you are interested.
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Change of hours:
The farm store will be open from 11am to 2pm starting this Saturday. And continue these hours through the cool season (except for turkey pickup weekend.)
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Shades of Bees Knees! Soup for lunch!
With the change of hours, and by popular demand, we will have a simple lunch available. Homemade soup and bread will be for sale to eat here or take out.
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Delmar Farmers Market
This is the last week we will be at this wonderful market. We fondly wish the market the best of luck and we invite all our regular supporters to come visit us at the farm store. Last weekend was the last regular outdoor Saugerties market but we will be at the monthly indoor markets coming up.
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Turkey schedule
Time to make your appointments for turkey pickup. Like the past two years, we will be open from 12 noon to 4pm on Saturday and Sunday, Nov. 21 and 22. Appointments are in 15 minute intervals (1pm, 1:15, 1:30, 1:45, etc.) Contact me with your choice of day and time. There are still a few turkeys available if you haven't reserved one yet.
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Ravens Roost Farm fiber arts
We like having items from our friends at nearby farms in our store. Liz LoGuidice at Ravens Roost Farm in Hannacroix is making delightful "Woodland Fairies" of sheeps wool and flora. Fun and artful decorations. And wait until you see her felt hats, coming soon. We started our flock of sheep with four sheep from Liz and Ross' farm, so we have a close woolly connection.
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Best,
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Carol
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Carol Clement
Heather Ridge Farm
989 Broome Center Road
Preston Hollow, NY 12469
518-239-6234
Heather Ridge Farm

Marbletown Elementary School Garden

Marbletown Elementary School Garden

On Thursday October 22, I had the opportunity to cook fresh vegetables with the Marbletown Elementary students in the school’s garden. The garden is a refreshing centerpiece that makes perfect use of the school’s central atrium space. Even in late October there were still several vegetables thriving in eight raised beds throughout the sheltered garden area, including four varieties of kale, bok choy, nasturtiums, broccoli, red cabbage, radishes, chard, lettuce, pumpkins, and raspberries.

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Since the garden’s creation by wellness program coordinators Nicci Cagan, Allyson Levy and Mary Jane Nussbaum of “From the Ground Up”, several positive changes have swept through the school’s food service department. A composting program was started, a dishwasher was installed to eliminate disposable Styrofoam waste, and the new three bay sink has made it possible for the kitchen staff to wash and prepare foods that are grown in the garden. The school has also made a Farm to School commitment to purchase foods from the Rondout Valley Growers Association and is serving up an abundance of fresh fruits and vegetables to students on “Fresh Food Fridays”.

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One of the more interesting (and delicious) dishes prepared in the garden this Thursday was sautéed carrots with apples. The idea was recommended by an excited student who had absolutely no reservations about the rather unusual fruit and vegetable paring. After a quick pan steaming with a little olive oil, maple syrup and a dash of red wine vinegar, I developed a reverent appreciation for the spontaneous culinary creativity and delectability that can only come from children.

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As for the future, I look forward to seeing what exciting new developments are inspired by the garden in the upcoming growing seasons. Already the faculty members have begun migrating with their classes to the garden, realizing the educational potential, with respect to math science and nutrition, that the garden has to offer. The garden continues to be a positive force in Marbletown Elementary in more ways than can be counted.

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Read more about From the Ground Up:

From the Ground Up 5/15/2009

From the Ground Up 5/16/2009

Canning with Maija Reed

Maija Reed, youth projects director, Time and Space Limited

*picture courtesy of Jane Feldman

Canning with Maija Reed

Maija Reed is the youth projects director for Time and Space Limited (TSL), an arts and community organization in Hudson. Over the years she has developed several programs for TSL that include art, theatre, video, cooking and an environmental program that brings Hudson and Rhinebeck youth together. On the cooking program, Maija says “I get very concerned about what the youth eat. I see what they eat. I see what their busy families have to feed them, and I want them to be thinking about food differently so that they can be making choices when they become adults.”
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About the importance of growing food, Maija says “[At TSL] we have a greenhouse. Growing food is as much a part of eating food. That comes into the cooking programs and I'm always working to bring people into our space to work with the children. It’s not about me working with the children. It’s about introducing them to other people and having them develop relationships with other people. You learn more that way.”
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In early October, Maija taught the youth in her program about canning and the significance of preserving food, especially before the cold winter months when vegetable options become considerably limited. Below are three recipes from her canning session.

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Pickled Beets

Yield: about 2 cups

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Ingredients

1/2 cup cider or white vinegar

1/2 cup reserved beet juice or water

1/4 cup sugar

1 teaspoon salt

1/8 teaspoon freshly ground pepper

2 cups (approximately) thinly sliced, cooked and peeled beets

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Preparation

Cover beets with water in a pot, boil beets until tender when pierced with a fork. Remove from water (reserving beet water for next step) and under cold running water remove skins by sliding off with fingers. Slice beets 1/8 “ thick and set aside. Combine first five ingredients. Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them. Let stand at least 12 hours before serving.

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Beetroot Pickled Eggs

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Ingredients

6 hard-boiled eggs

1 cup of cider vinegar

1 cup of beetroot juice (from jar of beetroots or from your own boiled beets)

1/3 of a cup of brown sugar

1⁄4 of a cup of chopped onion

3 whole cloves

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Method

1. Once the boiled eggs have been peeled and cooled, place them in a 1 quart or two 1 pint canning jars that have been washed in very hot water.

2. Place all of the remaining ingredients in a saucepan and bring to the boil, stirring occasionally.

3. Reduce the heat to a simmer and cook gently for 10 minutes.

4. Remove the pan from the heat and allow the liquid to cool.

5. Pour the pickling solution over the eggs in the jar, so that the eggs are covered and seal tightly with the lid.

6. Store in the refrigerator for a minimum of two days before using.

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Pickled Watermelon Rind

Yield: Makes about 5 pints

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Ingredients

4 pounds watermelon rind (one smallish to medium sized melon)

8 cups sugar

4 cups cider vinegar

4 cups water

4 sticks cinnamon

1 tablespoon whole cloves

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Preparation

Scrape off any pink flesh from rind. Cut rind into 3/4" squares. Cover with cold, salted water (1/4 cup salt to 1 quart water), and leave overnight. Drain, cover with fresh water and cook 1/2 hour, or until just tender. Drain again (NOTE: reserve liquid/broth for soup base). Stir together sugar, vinegar and water in a large pot. Tie cinnamon sticks and whole cloves and add to the pot. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Add watermelon rind and cook for 1 1/2 to 2 hours, or until the rind is translucent and the juices syrupy. Ladle into hot, sterilized preserving jars. Open cheesecloth, place a piece of cinnamon in each jar, cover and seal.

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Read more about Maija Reed and TSL

Winter Squash Season

Kenyon Parsons grows more than 50 varieties of winter squash at his farm in Cherry Valley

Larger winter squash and pumpkins are classified with titles such as "Prize Winner" and "Atlantic Giants". "Atlantic Giants" can weigh 200 pounds or more and require two people to carry them.

Winter Squash Season

Yesterday I finally got around to roasting off a hard squash that my friend Annette Nielsen gave to me about three months ago. She had presented it to me as sort of a Washington County joke. Washington County farmers and gardeners rid themselves of their unwanted and overgrown squash by sneaking them into the houses and cars of friends and neighbors (how nice that no one has to lock their doors in Washington County). Annette's gift had apparently started out as some variety of zucchini or summer squash and had, as so many squash and cucumbers are infamous for doing, hidden itself, only to re-emerge when it had reached a mammoth size with a titanium winter squash-like shell. I had even tested the shell, thinking that I could hack the squash into pieces and boil it, but my cleaver actually bounced off of it. And so I left it alone, forgotten, in a dark corner of my kitchen until yesterday's roasting.

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Annette's squash was actually one of many squash, most of which are the winter variety, that I have been roasting and packing into Ziploc bags for the winter. This year I was fortunate to have success with Sweet Dumpling squash in my community garden. I've also been lucky to get my hands on some text book, perfect looking (and tasting) Butternut squash from Sunshine Farm in Altamont and from Kenyon Parsons, the winter squash guru of Cherry Valley. If you're ever driving towards Schoharie Valley on Route 20 past Duanesburg, look for Parsons Farm across from the Wal-Mart distribution center. Kenyon grows more than 50 varieties of winter squash. Mainstream varieties include Acorn, Hubbard and Butternut but there are several offbeat varieties like the bubbly pock marked beauty known as "Goosebumps" and the regal looking Queensland Blue.

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See a news clip from this year's All New England Giant Pumpkin Weigh-Off

Kinderhook Farm, Label Rouge Chicken

Label Rouge Chicken

Many chicken farmers, organic and non-organic alike, are now raising a new quick growing Cornish/chicken crossbreed. The obvious advantage (and one that many wouldn't blame) is a higher profit margin since they can be grown and processed much faster than was once possible. Georgia Ranney from Kinderhook Farm says "We raised 50 cornish cross chickens this summer and you can't help but be impressed by their size after 8 weeks. We harvested the roosters at 8 weeks and they weighed from 4 1/2 to 6 pounds with the average around 5 pounds. The following week we harvested the hens and they weighed around 5 pounds too."

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But there is uncertainty and uneasiness about this new poultry breed that strikes some as a bit unnatural. With abnormally large feet and legs, the Cornish crossbread is awkward and clumsy on the free range. "The cornish cross chickens are bred to grow fast and large. They can have leg and foot problems. I had three birds who were unable to walk at about 5-6 weeks of age and we had to destroy them" Georgia says. The abnormal growth rate is perhaps the most distressing feature of the Cornish breed. If the chickens are not sent to slaughter soon after they mature, premature death is common, usually the result of a heart attack.

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Kinderhook Farm, an Animal Welfare Approved site, has gone back to raising an older traditional chicken variety known as Label Rouge. Raising the chickens takes considerably longer than the Cornish variety but Kinderhook Farm owners Lee and Georgia Ranney believe the result is more natural and worth the wait. Georgia says "We decided to switch breeds to the Label Rouge "Colored Range Chicks" because I wanted the chickens to be Animal Welfare Approved just like our beef cattle, lamb and laying hens are, and they won't approve the cornish cross chickens as a breed. When we switched breeds to the Label Rouge chicks, we began working with Animal Welfare Approved for our meat chickens but we haven't completed the process yet so the meat birds are not Animal Welfare Approved. We hope to get that done next summer when we begin raising them again. We only raise meat birds when we can have them out on pasture. There's just a couple of details that we need to work out - they require a stunning machine at slaughter and there's fish oil in their feed which AWA doesn't allow because of unsustainable fishing practices that could be occurring to produce the oil."

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Recently Everyday editor Leah Holzel spent some time with the Ranneys processing the first batch of Kinderhook Farm's new chicken of choice. She had a chance to sample the Label Rouge chicken and had this to say:

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"Finally, what a chicken is supposed to taste like! The vitality this breed is raised for comes all the way through the eating experience. With a simple rub of butter and herbs, ours roasted in just over an hour, making it a low-maintenance meal for the cook. The meat was remarkably tender and juicy for any bird, let alone one that spent its days racing through the grass after forage, and the skin roasted to a golden crisp that practically shattered in our mouths. It yielded roasting juices so rich with collagen that within moments of stirring in a few tablespoons of water we had mind-blowing gravy.

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My husband and I got two dinners and a lunch out of our 4-pounder and so this chicken turned out to be a real value. I am committed to cooking authentic and wholesome food that is satisfying to eat, and am delighted that Kinderhook Farm is too."
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Leah Holzel, Food Editor, Every Day with Rachael Ray magazine

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Lazy Day Chinese Chicken

LAZY DAY CHINESE CHICKEN

*from my beloved Mother-in-Law in Pearisburg Virginia

1 (3 lb.) broiler-fryer chicken
1 tblsp. oil
1/4 cup dry sherry
3/4 cup soy sauce
1/4 cup water
1/4 cup chopped green onions
3 cloves garlic, minced
1 tblsp. sugar
1 tsp. minced fresh ginger
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Remove giblets--rinse chicken w/cold water and pat dry.
Lift wingtips up and over back so they are tucked under the bird.
Heat oil in dutch oven over high heat. Add chicken, brown on all sides. Remove from heat and turn chicken so breast is up. Pour sherry over chicken. Combine next 6 ingredients and pour into dutch oven. Return to heat. Reduce heat--cover and simmer 25 min. Turn chicken, simmer, uncovered, 10 min. longer OR til drumsticks are easy to move up and down. Serve over a bed of hot cooked rice with pan juices.
4-6 servings

RVGA Farm-to-Food Pantry Program, Sweet Corn Processing, September 22, 2009, Woodcrest Community, Rifton, NY

Thanks to Susan Perrin, executive director of the Rondout Valley Growers Association for forwarding these amazing images of a recent gleaning effort in the Rondout Valley.
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From Susan:
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Dear Noah,
These photos really say it all - it was a wonderful day. Thanks for always being so supportive of RVGA and good local food.
Hope you are doing great.
Kind Regards,
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Susan Perrin
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Executive Director
Rondout Valley Growers Association
www.rondoutvalleygrowers.org
susan@rondoutvalleygrowers.org
845-657-5701
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From Fabia Wargin, Rondout Valley Growers Association’s food-to-pantry coordinator:
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Here is a photo essay of the corn processing at the Woodcrest Community this past Tuesday. It was a wonderful day.
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Gill, RO Davenport, Saunderskill and Davenport Farms donated over 4,000 pounds of delicious sweet corn.
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We completed the processing in 6 hours with the generous assistance of the folks at Woodcrest. A huge thanks to Red, Julian, Vera, Darlene and Travis, and to 40 or so community volunteers who came out to help. We produced over 750 2-pound bags of sweet corn that were frozen and will be distributed over the winter months by FAMILY volunteers to pantries and soup kitchens in the region.
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Thank you to all involved.
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Fabia
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