A chilly, overcast morning, rising to a high of 53F with mostly clear skies, and a strong, chilly breeze stealing the warmth of the sun. Good drying weather.
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I developed a curry sauce made from scratch during the pandemic. Curry is part of Ayurvedic diet in which you eat foods that protect your health, so this year I tried to grow some of the ingredients. There are plenty of foods in this diet that don’t grow well in this climate, but we do have some good replacements. For example, spice bush, native to the Catskills and Northeast America, is a good stand-in for spices because you can eat the leaves, twigs and berries. I’ve never found spice bush when foraging here, but I did buy a few seedlings from Barkaboom Native Plants based here in the Catskills.
Some of what I planted at Lazy Crazy Acres farm did not do well, or even grow at all, but what did grow really well were arugula, red bliss potatoes, garlic, tomatoes, and hot peppers. We have shishito, jalapeno, cayenne, anaheim and exactly one dark green poblano. We got at least 30 shishito peppers from one plant alone, although we had to get it under cover because the deer started to eat the plant. I also planted mint and lavender as companion plants. The mint has kept the tomatoes pest-free except for one lonely, recent hornworm. All these are on the farm stand, except the hornworm who was invited to move across the street. Considering that we’re on dead-end road, this little fledgling farm stand is not doing too badly. Visitors to Tree Juice Maple Syrup are the biggest customers, which is where the farm stand is, and some of the garlic will be going into the syrup.
Whatever does not get sold will get dried or preserved. We grew 300 heads of garlic and the cloves from the biggest bulbs will get planted in October.
The farm stand is open when it’s not raining. We’ve yet to add a roof, but we all have to start somewhere.
I’ve recently been receiving a lot of kind feedback on the writing I do here, and some inquiries into what I’ve been up to since I last posted back in June. It’s the feedback – along with the helpful donations – that keeps me going, so here’s an update. Daily Catskills will resume in the next few days, from the September equinox until Winter solstice and all the snowbirds will shortly be seeing our Fall in all its glory from afar. Stay tuned!
Continue readingBrilliant sun until early-afternoon and another high of 32F with fresh snowcaps on several peaks. A rare bright day. Busy on Belleayre.
33F by morning with overnight snow on the lower peaks forming a crunchy layer on the ground that lingers until the afternoon. A high of 43F but back to 36F by the evening. The Black Lab Mix salutes these new frigid temperatures with some yoga – he’s ready – but a lot of green remains on the trees. Fall has not finished.
The butternut squash came out more squashy than usual – much less like the soft, puddingy texture of sweet potato, more watery and stringy like spaghetti squash, a diluted version of the dense butternut from where the seeds originally came. A suggestion from Steve Burnett: cut it into fries, toss the fries liberally in Burnett’s legendary homemade hot sauce and roast for 40 minutes to make spicy squash fries. If you like a skin on your fries, finish them off under the broiler for a few minutes. Hot, spicy and delicious.
What do you do when you have a basement full of potatoes, onions, garlic and apples? Add lentils to make a Fall Harvest Soup. You can easily make it vegan by not adding butter. You can also add bacon if you can’t live without meat, frying thin slices of your bacon in with the garlic.
This soup is a delicious mixture of the fruity apple with the nutty lentils. The potatoes thicken the soup, but you prefer the soup to be thinner, add more warm stock towards the end to reach the consistency you prefer. If you prefer the apples and lentils to be the main two flavors, only use three cups of potatoes, and add a half-cup of lentils. Continue reading
East Branch Farms has announced their grand opening of Kimchee Harvest Kitchen on Main Street in Roxbury, on Friday 13th July from 7am, with extended hours to 6pm. This farm-to-table restaurant offers delicious, Asian cuisine using produce grown by farmer and owner Madalyn Warren and cooked by chef Toko Harada.
Kimchee Harvest Kitchen, 53470 State Highway 30, Roxbury, NY 12474.
81F and mostly sunny, the wild roses have migrated from the road into our 3-acre field, specifically into a patch that we never mow because it’s too rocky. We’ve stopped mowing half the field to help out our new bees and getting a riot of color from the new wild flowers.
Summer Solstice has arrived, the longest day of the year and the shortest night, when the northern hemisphere is tilted as far north as it will go as it orbits the sun. After today, it will begin to swing backwards again until it’s the southern hemisphere’s turn to get all the light.
It’s time to light a big fire, hold hands and drink some vodka like the Swedes do. Over in England, they’ve been frolicking around some very old stones all day.
Go to CNN to find out about all the different celebrations happening on this day all over the world.
“Talk of Heaven! Ye Disgrace Earth”. Thoreau
Anne Richey, both student and teacher of the works of John Burroughs, the writer and naturalist (1837-1921) from Roxbury, New York, has published an homage to his works in the form of a collection of poetry and prose.
John Burroughs had what Anne Richey describes as an “essentially religious connection to nature. For the famed naturalist and writer, ‘heaven on earth’ was no mere cliche, but a reality”.
His parents were religious and this confounded him. Richey writes: “His parents’ Calvinist preoccupation with the heaven to come seemed to him tragically misguided and counter-productive”. In Burroughs’ time, 150 years ago, the Catskills were mostly deforested by loggers and tanners, so he had to watch his majestic boyhood home dwindle to rolling hills. The trees have now grown back, but for how long will this stalwart chunk of craggy green in the middle of New York state survive?
It’s a matter that hangs heavily in the air here in the Catskills, this mountainous region in Upstate New York, a lush, verdant environment protected only by virtue of being part of the New York City watershed. The Catskills State Park, about 700,000 acres and the surrounding area – its multitude of tributaries and it’s ecosystem – produces all of the city’s pristine drinking water. Gas pipelines snake through the state, on the flat lands either side of the Catskills, which have been protected from the ravages of the oil industry by their elevation and their status as water bearer: the ancient Aquarius in a modern Industrial Age.
Anne’s work is beautiful and unusual, like a private diary, a slim journal incorporating notes, remarks, “found poetry” and lines like the following to inspire the imagination:
“Where an ice-sheet once ground south,
the breath of summer rises
now, and the Hudson basks like a snake
in the sun”.
Find out where to find your copy here.
Anne will be reading her work and discussing it at two events, here in the Catskills: on June 23rd, 2018 at the Catskill Center Book Fair on Route 28 in Mount Tremper and on Saturday July 7th at 5pm at the Woodstock Library Forum.
The Pakatakan Farmer’s Market is up and running and this year. East Branch Farms are offering a variety of locally grown mushrooms and Madalyn Warren’s delicious kimchee: good probiotics for the gut. This week’s kimchee is rhubarb with ramps, wild dandelion and buchu with ramps. There’s also Honeybee Herbs and Kelley will be on my radio show on Monday on WIOX. Find these and a vast range of local goods, including local publisher, Purple Mountain Press at the Pakatakan Market on 46676 Route 30 in Halcotsville, New York. Saturdays. Hours: 9am to 2pm.
Find out exactly what’s going on from the market’s newsletter.
Please support your local community.
“Food may not be the answer to world peace, but it’s a start”. Anthony Bourdain. Continue reading
Behold, the Bull & Garland Scotch Egg. As a native Brit, I have to say, the egg couldn’t be any more authentic than if we were in England, at a pub, enjoying the rain and warm beer. I don’t know how they get the egg to be runny, but it’s a joy to see the hearty, local, orange yolks running over the warm sausage meat. The grainy mustard isn’t even necessary because the dish is delicious all by itself.
Lilac blooms don’t last long, at high elevations at least. A reminder of the fleeting nature of the seasons, the blossoms begin to brown and drop off barely week after the all buds on each stem have opened. It makes sense to snip a few to put in a vase or soak a couple of cups in syrup. Lilac syrup makes a subtle floral soda and pairs well with gin.
Lilac Syrup
1 cup of water
1 cup of sugar
2 cups of lilac blossoms, flowers only, not stems
You can make more syrup, but the ratio must be the same: 1:1 of water and sugar. Slowly boil the sugar and water together until the sugar has dissolved and let it simmer gently for on low for a minute until it’s syrupy. The thicker you want your syrup to be, the longer you should simmer it. Wait until the mixture has cooled a little: you don’t want to burn the flowers, but you want the mixture to be hot enough. Rinse the flowers in cold water and add them to the syrup. Stir the flowers gently into the liquid until they are soaked in syrup. Cover and steep overnight.
In the morning, strain the syrup a couple of times and bottle. Unless you preserve the syrup by canning or other means, it will last for a few months in the fridge.
Mix on ounce of syrup with six ounces of club soda and pour over ice.
A high of 70F with huge, scene-stealing clouds and intermittent rain showers. Humid with early evening fog descending into the valleys and rising off the Esopus. Shoots a-shooting. Buds a-budding and the maple leaves unravel first. The forest comes alive and the soft earth ejects a few ancient objects.
A high of 85F, overcast, humid with morning sun and then frequent, refreshing afternoon rain showers being the only thing that stop the flies from dive-bombing our eyeballs. Hazy like mother nature accidentally dropped a bag of flour somewhere on the horizon.
A sunny morning filled with hope and enthusiasm, with a high of 65F by afternoon, followed by late afternoon showers and more gloom with brief flashes of sunshine. A vivid, beautiful sunset chased by mist sinking enigmatically into the valleys at dusk.
2018 is allegedly “Year of the Woman” and many women I know have been spurred to run for office. Go ladies, and thanks for your dedication. Joyce St. George will be the guest on my radio show on Monday April 30th at 9am. (You’ll find the show streaming online by clicking here and scrolling down to the grey bar above the address and clicking on it.) We’ll be talking about as much as we can: about being a woman in politics, her career in law enforcement, and her run for state senate.
Aside from being a fellow colleague on the radio with her show “Conflict Revolution”, a show that brings different people and perspectives together to discuss differences and find common ground, Joyce is a powerhouse with an intimidating resume. She began her career in the 1970s, when she became the first female investigator to serve in the New York State Attorney General’s Special Prosecutor’s Office on Anti-Corruption. Following the dramatic testimony of Frank Serpico, Joyce and her colleagues rooted out corruption within the criminal justice system in NYC, investigating police officers, judges and district attorneys. That was only the beginning of her career and I’m wondering why nobody’s made a movie about Joyce herself.
Joyce is approachable, affable and engaging with a big heart. With her husband Frank Canavan, she works with the Margaretville Food Pantry that serves 500 local families. Joyce was hired by FEMA to provide crisis services in Delaware County following the floods from Hurricane Irene and Tropical Storm Lee, and served on the Flood Mitigation Council for the area.
Tune in to WIOX on Monday April 30th at 9am.
All candidates running for office are welcome on the show. Please email your request to: [email protected].
Update: an earlier version of this post incorrectly stated that Joyce was running for State Assembly.
44F at 10am and gloomy with mist rising off the Catskills and a light drizzle. There’s a burn ban in effect until May 15th, so the sky is keeping us well-watered and the sun decided help by completely disappearing. Wild leeks love the weather.
Spring so far has been like a Bronte novel. First, we had snow right up until April 20th, and now we have continual rain on our face and gloom like we’re in England getting our hair salted and ruffled by sea winds. Any minute now, we might expect Heathcliff to run over the fields yelling for Cathy, but wet is good. We like to keep our many “kills” flowing, but it’s still chilly out there and expected to worsen: on Monday we will welcome more snow. To put it mildly, we’re not breaking out the salads. Locally, menus are changing with the season, but there are still good, hearty options in some places. The best Catskills comfort food has to be the Zephyr for its rib-sticking chicken pot pie, pictured above (and its decent prices, especially its good value prix fixe). So much of restaurant food is salty and loaded with butter, but the Zephyr’s isn’t. It uses tarragon in its pot pie and corn to add sweetness. It’s unfailingly delicious every time: a steadfast fixture on the Catskills food scene.
The Zephyr also does a good cream of broccoli soup loaded with smoked cheese and the most perfect chunky zucchini fritters (pictured below) with three kinds of sauce. One could live on these alone. Continue reading