Hello,
I was having a brainstorm the other day...some people have mentioned to me that they would like to learn how to preserve produce from the garden. My mind jumped immediately to the fact that the knowledge from my Grandmother's generation is nearly extinct. People in previous generations survived, literally, from local (if not self) production of most everything they used or needed in their everyday life.
Many people are amazed when I tell them that most everything my family eats comes from a local source, is preserved by us, or is baked or cooked by Mike, the kids or me. Unfortunately, coffee, chocolate and Indian spices will never (at least, hopefully, in my lifetime) grow in Northern NY. Oranges, pineapples and MacKenzie's favorite, grapefruit, will also forever be tropical fruits. So, there are a few purchases made from the grocery store. Almost, everything else is either grown on our land or by people we know. In short, we cook and thrive on the knowledge that we know how to feed ourselves wholesome, healthful food. Ian and MacKenzie will go out into the world with this knowledge to pass onto another generation.
So back to the brainstorm, I was thinking it would be fun to offer cooking classes, to teach people how to cook with basic, non-processed, unboxed ingredients. I would offer a class in late June or early July to teach folks how to use fresh veggies from the garden at the height of the season. There would be a canning class in August, to demystify the pressure canning process. Many folks have told me they are truly frightened of the pressure canner because of some story they heard about their grandmother or great grandmother having one blow up. Todays canners are so much safer. If used properly, there are no worries. I would hold a third class in the late fall to show folks how to use the food they have on hand in their kitchens, that has been preserved from the harvest or purchased in bulk.
I need some feedback, now. Is this a good idea? How many people would sign up? Let's start a dialog.
I look forward to hearing from you.
Maria
Showing posts with label Canton. Show all posts
Showing posts with label Canton. Show all posts
Tuesday, May 18, 2010
Wednesday, February 10, 2010
Snow!!!
Hello everyone,
Snow, snow and more snow. It has snowed almost everyday for the last ten days and it is still snowing! Hard to think about gardening while you are shoveling snow!
The one bonus: the ski trails are beautiful at our house. I am getting much better, as a novice skier, hills are my nemesis. The last three times out, I did not fall once. And yes, I did go down hills! I guess the other bonus is the gorgeous sight that meets the eyes every morning as the day dawns. Monochromatic is the best way to describe it. Everything is white.
I read in the local paper that maple syrup season may start early because of the warm daytime temperatures. With all of the new snow, I don't think that will be happening. Mike and Ian are ready to get out there and tap our few trees. We generally make about three gallons of our own. It is a smalltime operation. We tap about 10-15 trees the old fashioned way with metal taps and metal pails that have covers on them.
Our land was a sugar bush back in the day. When we purchased it, there was an old log boiling house. It had not been used in decades and was rotting into the ground. Mike tore it down and used the tin roofing to cover wood piles that dot our forest. It is amazing to know that the trees we tap were the same ones tapped 50 years ago. There are some old beauties growing close to our house. If trees could talk, they would have amazing stories to tell.
After the sap is gathered for the day, Mike builds a fire outside to start the boiling process. He has a large metal pan that is placed over the flames. As the sap boils, more is added to the pan. After several hours of boiling, the sap gets closer to syrup. We bring the pan inside and place it on the gas burner to finish off. There are scientific tools used to determine when it is syrup. We use a less perfect method. Sometimes we get syrup that is a bit watery, other times a little thick, occasionally it is just right. You may already know, it takes 30 or more gallons of sap to get one gallon of syrup. And you wondered why maple syrup is soooo expensive!
We have written the contract for the CSA and the list of veggies that will be available during the season. I will be sending those by email to the folks who have already indicated they will be signing up for the 2010 season. Please fill them out and send them back to us.
Enjoy the snow and remember, fresh veggies will be on your table before you know it.
Take care all,
Maria
Snow, snow and more snow. It has snowed almost everyday for the last ten days and it is still snowing! Hard to think about gardening while you are shoveling snow!
The one bonus: the ski trails are beautiful at our house. I am getting much better, as a novice skier, hills are my nemesis. The last three times out, I did not fall once. And yes, I did go down hills! I guess the other bonus is the gorgeous sight that meets the eyes every morning as the day dawns. Monochromatic is the best way to describe it. Everything is white.
I read in the local paper that maple syrup season may start early because of the warm daytime temperatures. With all of the new snow, I don't think that will be happening. Mike and Ian are ready to get out there and tap our few trees. We generally make about three gallons of our own. It is a smalltime operation. We tap about 10-15 trees the old fashioned way with metal taps and metal pails that have covers on them.
Our land was a sugar bush back in the day. When we purchased it, there was an old log boiling house. It had not been used in decades and was rotting into the ground. Mike tore it down and used the tin roofing to cover wood piles that dot our forest. It is amazing to know that the trees we tap were the same ones tapped 50 years ago. There are some old beauties growing close to our house. If trees could talk, they would have amazing stories to tell.
After the sap is gathered for the day, Mike builds a fire outside to start the boiling process. He has a large metal pan that is placed over the flames. As the sap boils, more is added to the pan. After several hours of boiling, the sap gets closer to syrup. We bring the pan inside and place it on the gas burner to finish off. There are scientific tools used to determine when it is syrup. We use a less perfect method. Sometimes we get syrup that is a bit watery, other times a little thick, occasionally it is just right. You may already know, it takes 30 or more gallons of sap to get one gallon of syrup. And you wondered why maple syrup is soooo expensive!
We have written the contract for the CSA and the list of veggies that will be available during the season. I will be sending those by email to the folks who have already indicated they will be signing up for the 2010 season. Please fill them out and send them back to us.
Enjoy the snow and remember, fresh veggies will be on your table before you know it.
Take care all,
Maria
Wednesday, February 3, 2010
mid-winter
Hello Everyone,
Last Saturday many friends (too many to count, but I am guessing around 60) made their way down Bonno Rd to our home for a celebration of Mid-Winter. Some were celebrating their love of the season, others were feeling grateful that it is half over.
When we woke up it was seventeen degrees below zero. Mike went to run the Colton ten-miler. It had warmed up to fifteen below by the time he left at 7:45.
I made two big pots of soup, squash and bean. Everyone that walked down the driveway carried their skis, sleds and food. Our table was groaning from the load of delicious contributions. Several varieties of cookies fought for space with the rice pudding and mac and cheese to name just a few dishes.
There was plenty of outside activity. Despite our warning of too little snow, "suicide hill" was a popular destination. It is a hill down the side of a cliff, beside our house. The big dip and then bump in the middle provide a jarring ride. Ian discovered that by a certain age your tail bone does not appreciate the rocky (literally) ride down. The younger crowd didn't have a problem.
Mike has cleared the ski trails this year. We have several small loops through the woods. Our land abuts the State Forest on two sides. We consider those acres ours, as well, during ski season. Two years ago, we had a significant storm blow through our forest. It broke many trees in half and uprooted others directly into our trail system. Some of the trees were humongous; they were to big to get your arms around.
On Saturday, several folks snapped on their skis or snowshoes and wandered through the forest. It was great to see so many people outside having fun.
The house felt pretty warm from the cook stove going full blast to get the soup and hot chocolate warm and from all of the body heat generated by our guests. We actually let the big wood stove burn down to ash.
Conversations were swirling around me as I stirred and ladled soup and hot chocolate. Two guests got their hands into the dishpan to wash the bowls that were piling up on the side of the sink. One was Mike's mom, Bonnie; we can't keep her out of our sink, when there are dirty dishes around.
At one point I looked into our shop, which is the entry into our house, it looked like a boot and coat factory had exploded. I don't know how everyone managed to find the items they came with. As everyone was leaving, I was running down the driveway in my Berks and t-shirt holding up items left behind. In the end, I only had three things to return to their owners.
What a great time! This was our third annual Mid-Winter gathering. We are looking forward to our fourth.
It is hard to believe that Mike, Ian and Bill will be starting our plants in another month or so. We will also be seeking out more share-holders for the CSA. For those of you all ready signed up, we will be sending out a mailing soon letting you know about payment options as well as a veggie preference list. I will try to personalize each of our shares this year, so you get more of what you like and less of what you don't.
Maple season is next. Stay tuned...
Take care all,
Maria
Last Saturday many friends (too many to count, but I am guessing around 60) made their way down Bonno Rd to our home for a celebration of Mid-Winter. Some were celebrating their love of the season, others were feeling grateful that it is half over.
When we woke up it was seventeen degrees below zero. Mike went to run the Colton ten-miler. It had warmed up to fifteen below by the time he left at 7:45.
I made two big pots of soup, squash and bean. Everyone that walked down the driveway carried their skis, sleds and food. Our table was groaning from the load of delicious contributions. Several varieties of cookies fought for space with the rice pudding and mac and cheese to name just a few dishes.
There was plenty of outside activity. Despite our warning of too little snow, "suicide hill" was a popular destination. It is a hill down the side of a cliff, beside our house. The big dip and then bump in the middle provide a jarring ride. Ian discovered that by a certain age your tail bone does not appreciate the rocky (literally) ride down. The younger crowd didn't have a problem.
Mike has cleared the ski trails this year. We have several small loops through the woods. Our land abuts the State Forest on two sides. We consider those acres ours, as well, during ski season. Two years ago, we had a significant storm blow through our forest. It broke many trees in half and uprooted others directly into our trail system. Some of the trees were humongous; they were to big to get your arms around.
On Saturday, several folks snapped on their skis or snowshoes and wandered through the forest. It was great to see so many people outside having fun.
The house felt pretty warm from the cook stove going full blast to get the soup and hot chocolate warm and from all of the body heat generated by our guests. We actually let the big wood stove burn down to ash.
Conversations were swirling around me as I stirred and ladled soup and hot chocolate. Two guests got their hands into the dishpan to wash the bowls that were piling up on the side of the sink. One was Mike's mom, Bonnie; we can't keep her out of our sink, when there are dirty dishes around.
At one point I looked into our shop, which is the entry into our house, it looked like a boot and coat factory had exploded. I don't know how everyone managed to find the items they came with. As everyone was leaving, I was running down the driveway in my Berks and t-shirt holding up items left behind. In the end, I only had three things to return to their owners.
What a great time! This was our third annual Mid-Winter gathering. We are looking forward to our fourth.
It is hard to believe that Mike, Ian and Bill will be starting our plants in another month or so. We will also be seeking out more share-holders for the CSA. For those of you all ready signed up, we will be sending out a mailing soon letting you know about payment options as well as a veggie preference list. I will try to personalize each of our shares this year, so you get more of what you like and less of what you don't.
Maple season is next. Stay tuned...
Take care all,
Maria
Tuesday, January 19, 2010
Welcome to Deep Root CSA!
Hello!
As you may know, the Corse family, (Mike, Maria, Ian and Mackenzie), will be growing, washing and distributing the CSA this coming year (2010) at Farmer Bill and Annie's. Even though we may be the new operators, we don't plan on changing the CSA that much. Shareholders will still receive a banana box full of veggies each week. We will also be offering half shares. 23 shares will be available, currently we have room for 14 more shareholders.
A little bit about us:
We live in Pierrepont on a 37 acre, solar powered homestead. Mike recently left his job to work our land and garden. Maria is a teacher at Little River Community School and plans on spending her summers washing and weeding veggies. Ian has been working at Farmer Bill and Annie's for three summers, and relishes his opportunity to be his parent's teacher. MacKenzie will also assist in weeding/washing. She is looking forward to earning money.
You can contact is with any questions, comments, suggestions,(or showers of praise, etc., etc.) by email: mariacorse@gmail.com, or phone: 379 0196 (home), or 379 9474 (little river)
Happy Eating!
The Corse Family
As you may know, the Corse family, (Mike, Maria, Ian and Mackenzie), will be growing, washing and distributing the CSA this coming year (2010) at Farmer Bill and Annie's. Even though we may be the new operators, we don't plan on changing the CSA that much. Shareholders will still receive a banana box full of veggies each week. We will also be offering half shares. 23 shares will be available, currently we have room for 14 more shareholders.
A little bit about us:
We live in Pierrepont on a 37 acre, solar powered homestead. Mike recently left his job to work our land and garden. Maria is a teacher at Little River Community School and plans on spending her summers washing and weeding veggies. Ian has been working at Farmer Bill and Annie's for three summers, and relishes his opportunity to be his parent's teacher. MacKenzie will also assist in weeding/washing. She is looking forward to earning money.
You can contact is with any questions, comments, suggestions,(or showers of praise, etc., etc.) by email: mariacorse@gmail.com, or phone: 379 0196 (home), or 379 9474 (little river)
Happy Eating!
The Corse Family
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