Garlic goes in about a month before the first frost of the season. One clove, planted two inches deep (with four inches between cloves) will grow into one bulb of garlic by next spring. The garlic pictured above is German hard neck garlic and the cloves are huge and juicy. The reason farmed garlic is so much bigger than wild garlic is that every year the largest cloves are planted, yielding bigger and bigger produce. Go to our Instagram feed to see footage of the planting.
A Call For Entry at the Center for Photography in Woodstock: CPW’s WOODSTOCK AIR is a residency program for US-based artists and critics/scholars/curators of color, working in photography. Deadline is Monday January 16th.
A Writer’s Evening at the Stamford Library, 117 Main Street, Stamford, NY on Monday January 16th at 7pm. Sign up to present your latest work.
Governor Cuomo announced plans to develop a hiking trail across New York State by 2020. The plan include “filling in” gaps between already existing trails in NYS. This amazing trail, once laid, will be the longest in the nation and connect Lake Erie in Buffalo to the Capital Region and New York City to Canada (connecting with the Capital Region).
If you’re interested in hiking the Catskills 35, join the Catskills 3500 Club. Sign up for scheduled hikes. Next week Saturday January 21st, there is a schedule bushwhack (no marked or maintained trail) to North Dome and Sherrill Mountains. Peaks that have no trail are easiest to navigate in winter when there is no foliage blocking your view.
Buy or sell your produce through Lucky Dog Farm Hub.
The first of two workshops on Lambing and Kidding at Heather Ridge Farm, 989 Broome Center Road, Preston Hollow, NY on Saturday January 21st at 11am.
Young at Art at the Roxbury Arts Group: an art exhibit for children. Opening reception at 11am on Saturday January 21st.
The Phoenicia Library hosts Invasive Plants and How To Deal With Them next week Saturday January 21st at 10.30am – a must if your land is being taken over by invasive species.
A Beginning Farmers and Ranchers training program in Oneonta, NY beginning next month.
After picking, the garlic has to be hung out to dry for three weeks, which has been tricky during these past few weeks of heavy rainfall. A neighbor put his garlic in the wood-drying kiln because his property was so wet. Home grown garlic is so different from store bought garlic, but the main difference is that a clove of home grown garlic bursts with oil when you cut it.
70F by 10am, overcast and breezy. 76F with a mix of sun and clouds by the afternoon.
One of the stars of the garden this year was the humble spud. To a British lass, there’s nothing more comforting than a roasted spud covered in butter, thyme and sage, evoking memories of lazy, English weekends. The erratic tones of English football commentary on the television was only interrupted by the occasional hissing and spitting of a Sunday roast in the oven, the smell of which saw us salivating slowly over the course or four of five hours. This year, we have more than we know what to do with, so will be trying to think up ways to cook this essential vegetable. As a much-maligned carbohydrate, the modern potato has a bad reputation and the term “couch potato” further conjures up negative connotations, but this vegetable is actually very nutritious. They have Vitamin B & C, thiamin, folate, phosphorus, potassium, magnesium and small amounts of iron, calcium, zinc and copper. Potatoes are the easiest vegetables to cultivate, especially if you don’t have a lot of room to spare.
64F at 8.30am, rising to 81F by 1pm with rolling clouds, but bright and sunny: another scorcher.
The first harvest of beetroot and carrots has been pulled and there’s no end to the possibilities. You can eat the carrot straight out of the ground but some sources say that they have to be steamed to give you all their benefits. If you want a raw treat, grate them and mix with balsamic vinegar and feta cheese for a truly healthful side dish that I posted last year. Scroll down for the recipe.
Beetroot, Carrot & Feta Salad
3 medium-sized beetroot (with leaves)
4-5 medium-sized carrots
1.5 ounces of balsamic vinegar
3 ounces of goat’s milk feta
Grate the carrots and beetroot. Chop up the beetroot greens. Cut the feta cheese into cubes. Mix the grated vegetables, and cheese together in a bowl with the balsamic vinegar for a quick, easy, utterly delicious, juicy and crunchy salad.
Hazelnut bushes in the orchard, planted in 2007, get a chance to properly flourish this spring possibly because they now have a sturdy fence around them. In years past, we’ve only harvested a handful of the nuts that grow in a thick, green, furry casing. The bushes, which can grow into large trees, are self-infertile so it’s necessary to plant at least two together for cross-pollination. The male catkins, pictured above, which produce pollen that they release onto the red female flowers, are a food staple of ruffed grouse throughout the winter. The nuts are a preferred by squirrels, deer, turkey, woodpeckers, pheasants, grouse, quail and jays.
Local grass-fed beef is now available at the Hubbell Family Farm on 46124 Route 30 near Halcottsville, New York. Call in at their machine rental business, Catskill Rentals, where you can also pick up eggs and maple syrup. Grass-fed offerings are porterhouse, sirloin, short ribs, bones, burgers, brisket, and more, that was butchered two weeks ago and available frozen. You can also put your name down for heritage pork coming up in a few weeks. Talk to Andrew, John or Cheryl. Eat locally raised meat and support your community.
JN: How long have you lived in the Catskills?
BH: I was actually born here and then I moved away for college. I lived in New York City for a while and Boston for a while. I came back here and practiced law for a bit and then moved to the Finger Lakes area when our first child was born. I lived in Dutchess County for a while and came back about four years ago, right after Hurricane Irene.
So you like to travel?
No, I actually don’t like to travel, but my first wife was a navy brat and she did like to travel, so we did.
I was having a conversation with somebody else about that, about how young people are moving away and how we can keep young people in the region.
And that’s been an issue ever since I went to school here. I can remember the Rotary Club had about eight of us come down from my class in 1976 and asking us what would it take for [us] to come back here, but in being 18 years old, we didn’t really have an answer at the time.
Last week, I spent a morning on Chasing Honey Farms in Fleischmanns watching Chase Kruppo harvest honeycomb from his three hives. I had to beat a hasty retreat after the bees became agitated and it turns out I was correct to turn on my heel when I did. Shortly after my departure, some of the bees swarmed and stung a fellow observer, but I’m told the chap took it like a champ.
Local lore has it that the Catskills was once Cauliflower Central having been first planted here in 1891. From 1900 to 1940, cauliflower became a thriving industry here and it’s one of our healthiest foods. The cauliflower originally came from Cyprus, and was introduced to France from Italy in the middle of the 16th century. Mark Twain called it “cabbage with a college education”. Delicious smothered in cheese and baked, or roasted in oil, it’s high in fiber, calcium and vitamin C; it’s also a good source of magnesium and potassium. The 12th Annual Cauliflower Festival will take place on Saturday, September 26th from 10am until 4pm at the Margaretville Village Park and Pavilion in Margaretville.
Chase Kruppo of Chasing Honey Farms in Fleischmanns has been harvesting the honey from his pesticide-free apiary recently. Chase operates a honey CSA which is more like a club membership where customers “buy-in” on a hive and reap the benefits come harvest time. They can either keep their share of the produce of the hives, or Chase will sell it for them. This year is Chasing Honey Farm’s first harvest from the bees he installed earlier this year. Many beekeepers I know lost some or all of their hives last year due to extremely cold weather and Chase lost the bees he installed in 2013. This morning I joined him for what he thinks might be his final harvest of the year and will be interviewing him later for an update. By the time he had harvested the first hive and opened the second, the bees were quite agitated and one dive-bombed me in the face, so I beat a hasty retreat. The farm property is dotted with very old apple trees, a thick carpet of blackberries and strawberries and a field of waning golden rod. His product will be raw and unfiltered. You can’t call honey organic because you can’t be sure where your bees have roamed, but you can use chemical-free hives and operate completely without pesticides. The honeycomb (pictured above) melted softly in my mouth: light and delicious. Find Chasing Honey Farms’ website here and check back for a harvest update.