Three pitstops to farm stores on the Table to Farm Tours today: Catskills Regional Harvest, a food business incubator, farm store and event space run by Nicole Day Gray, Burnett Farm stand in Bovina and Burn Ayr Farm, which is actually past Bovina and closer to Delhi, with a small inn on site that’s set on the babbling Little Delaware River. Continue reading
Local eggs from Two Stones Farm in Halcott Center including one from a copper marans. The yolks were large, fat and bright. Local eggs are really meaty, rich and filling, the perfect substitute for meat if you’re trying to reduce or eliminate your intake.
The cold snap has me scrambling for a pile of books. The winter reading list has been hastily assembled from the wish list after a visit to the library.
Agatha Christie, a good teacher for the writer of scripts or dialogue-focused narrative; Pullman, to get lost in someone else’s magical universe; Eddie Izzard, for English humor; Neil DeGrasse Tyson makes astrophysics easy and engaging; Tim Marshall makes geopolitics fun; Salman Rushdie, just because I’ve had this first edition for ten years and never read it; Ta-Nehisi Coates, because he explains it so well in such beautifully written non-fiction; John Burroughs, because that’s required reading for a board member at John Burroughs’ Woodchuck Lodge; Mark Twain, because a dip into Roughing It is as refreshing as a cool drink of local ale.
In the world of physics, you are immortal because the light (photons?) that bounced off you while you were alive will still be hurtling through the universe after you’re gone. I imagine it being a three-dimensional traveling x-ray, but I’m hoping DeGrasse Tyson will let me know. You think about these things when you’re so close to nature and you don’t think she’s watching. Walking the dog on a clear night on top of a ridge is like wading through stars.
Find more local reading at The Purple Mountain Press on Main Street in Fleischmanns. Buy local. Support your local library.
I grew up by a London railway line and spent my formative years being shaped by watching people go places. I would wave at the trains chugging past and wish that I could jump aboard. In retrospect, I now see that those poor people were going to and from work and would have loved to have traded places with me, sitting in a backyard reading books. It’s no surprise that I now love trains, traveling and, gasp, I’ll admit here that I even love airports.
We have an aging rail network here in the Catskills that groups have tried to save and its future is uncertain. Lengths of the track were damaged by Hurricane Irene and there are proposals in the works to turn the rails into walking trails. Personally, I think we should maintain the network and get funding to turn it into a set of museums, but I’m obviously biased even though I clearly love hiking. The Rip Van Winkle Flyer, run by the DURR, whose home is in Arkville, has opened for the season judging by its website. On the weekends, the Rip Van Winkle Flyer takes tourists through the mountain from Arkville to Roxbury and back.
Now, the DURR is teaming up with local food producers and The MARK Project in Arkville to run the Tasting Train next Thursday, August 10th from 5pm to 7.30pm. Tickets are priced from $25 to $40. They call it the “Local-Motive”, on which you can try all manner of delicious local fare from producers, cheese makers, artisan bakers, craft beverage distillers, breweries and more. It couldn’t really get any better than sitting on a train and stuffing your face for a good cause. The train departs at 5pm and returns to Arkville by 7.30pm.
Spillian hosted a cheese tasting last Saturday for friends and neighbors who took a first look at Two Stones Farm’s new batch of cheese. I wrote an extensive account of Alan and Robin White’s Two Stones Farm in Halcottsville over a year ago in a piece entitled The Fine Art of Cultivation, which you can read here. The White’s farm is its own ecosystem and they are breeding goats that will eventually be perfect for the Catskills climate and terrain. The goats live in barn that’s heated by manure and are protected by two self-sufficient guardian dogs who have been known to fish out of the river: a fascinating place and worth a visit. From the goats’ milk, they are now making cheese.This delicious local cheese is produced naturally without synthetic hormones or antibiotics. Alan wanted to supplement the goat’s milk with cow’s milk, but was obliged to obtain the milk in multiple plastic bottles and because he didn’t want to put all that plastic back in the environment, he bought a cow. Presently, they produce soft cheese like a feta and a chevre, plus two types of tomme and a gouda-style cheese without the wax coating.
Bread Alone’s Reuben with gruyere cheese, Russian dressing, coleslaw and pastrami on organic sourdough rye is much less greasy than it looks and remarkably juicy. The coleslaw is quite mild in this sandwich, complementing the flavor of the pastrami, which is not overly salty. The last spectacular sandwich I recommended from Bread Alone disappeared off the Winter 2015 menu just as my review in the Catskills Food Guide went to press and was replaced with something similar. Plus, the Boiceville location where I got the Avocado & Arugula on April 4th has had the arugula removed for the spring menu. All these additions and subtractions keeps us food reviewers on our toes. Grab the Reuben while you can, as menus change frequently.
Local Catskills’ artist Alix Travis invites everyone to pop into her new winter studio in Margaretville for a cup of tea and to watch her work. In the gallery you can view her latest exhibition entitled “Family Friends Celebration and Holiday Colors”, which consists of gorgeous works of oil on canvas, watercolor and collage on the subject of relationships, warmth, brilliant color and the shared values of the holiday season and all year round
the Commons Gallery, the Commons, 785 Main Street, Margaretville, NY; December 3, 2015 through March 31, 2016. Open Saturdays from noon – 4pm, and any day when you see the lights on.
It’s hot toddy season for whiskey drinkers, but if you use the freshest, most healthful ingredients, eat the honey separately. Raw, natural honey from a pesticide-free apiary is precious amber nectar and you shouldn’t ruin it in hot water. I felt sniffles and a sore throat coming last week, so I got hold of some of New York’s finest raw honeycomb and its propolis. I took a large teaspoon and savored it well, making sure it touched every part of my throat before swallowing. I sweetened my hot toddy with maple syrup and I’m glad to say this combination worked.
Classic Hot Toddy for Two
2 ounces freshly squeezed lemon juice
2 ounces of single malt scotch
8 ounces of warm water
2 teaspoons of maple syrup
Pork shoulder, beef burger sliders, crostini with cranberry ricotta, polenta with roasted Brussels sprouts, kale salad, pheasant soup and a plate of roasted, assorted spuds, all washed down with local cider from Wayside in East Delhi. That was last night’s delicious menu at The Pines’ backyard Catskills Comes To Brooklyn blowout that was packed to the rafters with hungry New Yorkers feasting on local produce and roasting s’mores over the fire. We even got to taste Wayside’s limited edition crab apple cider, which was worth the trip in itself, but not sure if it beats our current favorite, Wayside’s Skinny Dip, which is made with local quince. Owner of the Pines, Carver Farrell hails from upstate and a big supporter of local food. When you’re next in the city, visit The Pines. There are no photographs of the food, because it sadly did not stay on the plate long enough. Plus Wayside’s cider slips down so very easily and smoothly, just like we did after three glasses. You will just have to go and find out for yourself.
48F by noon, drab and overcast with thick, rolling monochromatic cloud casting gloom over the landscape.
JN: How long have you lived in the Catskills?
RN: Lived in Woodstock for about four and a half years now.
Where did you move from?
I just moved across the river from Rhinebeck.
Did you grow up in Rhinebeck?
No, I grew up in Oklahoma, smack in the middle of the USA, but I have moved quite a bit. I’ve probably lived in about 28 states.
November 6th to 15th is Cider Week in NYC and there is Farm to Table style gathering at The Pines in Brooklyn, the owner of which is from Delaware County and a keen supporter of farmers and producers here.
They are hosting a Catskills backyard blowout on November 9th from 6pm to 10pm. They will be bringing down Delaware County-grown eats, wild-apple ciders and all manner of special things and special guests to the banks of the Gowanus including Wayside’s special crab apple cider.
They will be firing up seasonal snacks on the grill, roasting s’mores around the fire pit, and pouring cider all night long. Entry cost is $35 all-you-can-eat and cider specials a la carte. If you’re in NYC next week, please go to The Pines and support our local producers.
284 Third Ave
Brooklyn, NY 11215
Buy tickets here.
Word of Delaware County-based Wayside Cider is spreading like wildfire and they’ve completely sold out of two varieties, Halfwild and Catskills. They have very limited amounts remaining of the Skinny Dip that included local quince. Wayside has been in business for a year and thus far have pressed about 30,000 gallons. Before the end of the season, they’ll press another 7,000 gallons. This has been a tremendous year for the Catskills wild apple and many supportive neighbors have invited Wilson, and his business partner Irene Hussey, onto their land to pick their heritage apples and they’ve found five or six varieties of apples that are geo-specific to the Catskills. Some of those trees they have marked for grafting and Wilson is putting together a “roster of apples” from what exists here in these mountains.
Further north in Cold Spring, Glynwood is hosting its third annual Cider Dinner on November 13th from 6.30pm to 10pm. Guest Chef Shawn Hubbell of Soons Orchard & Farm Market joins guests in November during Cider Week NYC for a farm-fresh meal paired with the best craft hard cider the Hudson Valley has to offer.
362 Glynwood Road
Cold Spring, NY 10516
JN: How long have you lived in the Catskills?
PD: I was born in Margaretville, so I’m a lifelong resident except for five years that Michael and I – the year after I got married, I was very young – we moved to Texas. We lived there for five years so we could finish school for basically free. Then came back and started raising our family here in the Catskills. So we moved back to my Dad’s farm and he gave a piece of it to each sibling.
So my children grew up climbing on the same stone walls that I grew up climbing on and also my grandchildren are [doing that] as well. My brother and I used to bring the cows from the barn down the road up here to this field and then take them back again at the end of the day to be milked.
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.