Putting Up Apples (new date & time!)

IMG_2057 (003)It’s apple season!  There are so many ways to enjoy apples and now is the time to check out your local apple orchard and grab some.  We will be holding a class on preserving apples this month:


Putting Up Apples will be held at Cornell Cooperative Extension of Clinton County September 28th from 5 p.m. to 7 p.m.  We will be learning how to make apple chips and can and freeze applesauce.  Join us for some ideas on preserving our local apples through the winter.  There is a $5 fee, which you can pay ahead at our office or at the door.  Space is limited, preregistration is a must.

Putting Up Apples registration

Join our Eat Local Challenge!

Are you interested in eating local food and using more fresh produce in your meals but aren’t sure where to begin? This program is for you!

Participants will receive coaching on where to purchase, how to store and use, as well as tasty recipe ideas, advice on menu planning and continued support and mentoring for two weeks.

The cost is $10 which includes a cookbook, and $20 worth of local produce along with cooking advice and tips. We are targeting folks new to the local food experience. Choose from two locations and times. In Plattsburgh on Thurs July 28 5:00-6:00 pm and in Peru on Monday Aug 1 at 6:00-7:00 pm. Contact our office for details.

The program begins with a one hour group discussion followed by a visit to a local food venue where you select your first week’s supply of produce and receive a voucher for next week’s purchase. Along the way we will offer cooking and storage tips, recipe ideas and answer questions.

When and Where?            Thursday, July 28 in Plattsburgh 5:00-6:00 pm

Monday, August 1 in Peru 6:00-7:00 pm

Price? $10/person includes a cookbook, 2 weeks of access to coaching, and $20 of fresh produce.

Who? Anyone who wants to use more local food!

Call 561-7450 to sign up! Space is limited, register soon!



Veggie-Centric Entree at Latitude 44

Lat 44 Eggplant Roulade & Sweet Potato SpaetzleOur final demonstration in our 3 part Latitude 44 series was today… Delicious as the first two demonstrations, but with a lot of technical instructions, so I will do my best to report….

The first thing Chef David Allen worked on was an eggplant roulade stuffed with fresh mozzarella..  Though this tasted phenomenal and looked complicated, it was pretty simple.  First David sliced the eggplant (roughly a 1/4″) lengthwise and seasoned it with oil, salt and pepper and then grilled the slices just enough to leave grill marks and soften the slices enough to roll.  Then placed fresh mozzarella marinated in olive oil and fresh basil and parsley on the eggplant slices and rolled them up.  As the meal was coming together, these rolls were baked just until the were hot through but before the cheese completely melted.  We discussed the added taste through grilling and trying this with summer squash as well.

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Upcoming Classes

CCE Clinton County will be hosting 2 cooking classes for adults this month, each class is $5, will be at CCE Clinton County office, taught by Jordy Kivett and preregistration required:

Greens: Kale and spinach and chard, oh my!  Whether you are looking forward to the bunches of kale in your upcoming farm share or wondering what to do with the chard that turns up at the early farmer’s markets, join us!   Learn at least 3 ways to prepare greens in this hands on workshop. April 8th, 12-1

Register for the Greens Cooking Class here!

Non-Starchy Vegetables:  The U.S. Dietary Guidelines recommend we fill half our plate with vegetables and fruit, this class will help make that easier to follow.  This class will focus particularly  on using non-starchy vegetables and would benefit not only local vegetable lovers, but also people at risk for or living with diabetes expand their options for sides.  April 14th, 12-1

Register for the Non-Starchy Vegetable Cooking Class here!

Mondays at Latitude 44

We just finished up the second demonstration by Chef David Allen of Latitude 44 in cooperation with CCE Clinton County and our Farmer’s Market Promotion Program.

The "sample" from the Latitude 44 demo, pork loin, with mashed sweet potato and roasted cauliflower.

A sample from the Latitude 44 demo, pork loin, with mashed sweet potato and roasted cauliflower.

Today, David prepared a pork loin, with mashed sweet potatoes and roasted cauliflower.  What I have enjoyed the most is how he has focused on dishes easy to recreate at home, but shows how they are elevated to restaurant status, not only giving you tips to use regularly, but also a few ideas to save for when you are cooking to impress.

The pork loin was rubbed with oil, brown sugar, fresh garlic, parsley, salt and pepper.  Some useful tips were to start with a hot oven (450 degrees) to brown the outside of the loin and then to continue cooking the pork on a low temperature (250 degrees) .  Also to allow the pork to set for quite a while after it was done, both steps will help to keep the meat juicier.

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New Shady Grove Cooking Class!

(This class was postponed, stay tuned for future Shady Grove classes- honestly spending time in that beautiful kitchen is worth the price of admission!)

Shady Grove Farm is hosting shadygroveanother CCE cooking class March 18th, featuring casseroles.

We will cook 3 casseroles and discuss ways to amend them to what is locally available throughout the seasons.  Join us for some delicious fun in the kitchen, March 18th, 11 to 1 at Shady Grove Farm and Wellness Center in Peru NY.  The class is $5 per person and preregistration is required.

Online Registration

Kids in the Kitchen for February Break

Looking for something to do over February Break? Join us for some food and fun at Cornell Cooperative Extension of Clinton County. These classes will give youth an opportunity to prepare and taste some familiar and some new dishes, utilizing local foods. There is no cost for these classes, but space is limited and preregistration is a must!


Sammies and more! Looking for an alternative to PB & J? Help prepare and taste a few lunch options.

February 16th 11:00 to 12:00

Register for Sammies and More 2/16/16 11:00 to 12:00

February 16th 12:15 to 1:15

Register for Sammies and More 2/16/16 12:15 to 1:15

Beyond Banana Bread! Bake muffins and more featuring local fruits and vegetables and whole grains.

February 16th 2:00 to 3:30

Register for Beyond Banana Bread 2/16/16 2:00 to 3:30

February 19th 11:00 to 12:30

Register for Beyond Banana Bread 2/19/16 11:00 to 12:30

Breakfast Boost! Get out of the breakfast rut and try your hand at eggs and smoothies.

February 19th 8:00 to 9:00

Register for Breakfast Boost 2/19/16 8:00 to 9:00

February 19th 9:15 to 10:15

Register for Breakfast Boost 2/19/16 9:15 to 10:15

Call Jordy at Cornell Cooperative Extension of Clinton County, 561-7450 or contact me via email jbw47@cornell.edu if you have any questions.

You can eat local all year long!

I am eager to cook the beet (singular makes sense if you are aware of it’s hugeness)  I picked up at the Farmer’s Market last weekend.  Though the family made quick work of the carrots, we still have a few other root vegetables kicking around and a butternut squash that my daughter picked instead of kale, not because she was eager to cook it in the new squash apple bake she’s prepared a few times (which is what I assumed/hoped) but because she could draw a face on it and carry it around like a baby.sweet potato

There is still local produce around!  Under the tutorial section, there is a list of Clinton county farms that have products available through the winter.  The last Winter Plattsburgh Farmer’s Market is this weekend, but online ordering will be available for the remainder of the winter.  Though there are still vegetables, from root vegetables to kale and broccoli, there are also local apples, meats, eggs, cheeses and yogurts.  Don’t forget the local wines and ciders, which make a great holiday gift.

Stay tuned for more recipes, tutorials, and hands on classes this winter!

Local Food Though the Fall

Though the days are short and the nights are cold, there are many crops that are available long after they are harvested.  Though many are familiar to us, I think we reserve some for Thanksgiving, like pumpkins and sweet potatoes.  And while those foods at the holidays are great, there are lots of ways to enjoy local food daily, even in a North Country November.SANYO DIGITAL CAMERAEveryday Ideas:

Apples, carrot sticks are both easy to snack on or work into your day to day menu.

Recipe Ideas:

Squash: Stuffed Squash, Squash Soup, Cubed Squash and Greens, Classic Squash with Maple Syrup

Sweet Potatoes: Baked Sweet Potatoes (with fixings!), Sweet Potato Fries, Grated Sweet Potatoes in Chili, Sweet Potato Mole Enchiladas, Mashed Sweet Potatoes (try a 2:1 ratio of  white potatoes to sweet potatoes for the less enthusiastic sweet potato eaters)

Kohlrabi: Kohlrabi Slices with Dip, Kohlrabi Slaw, Kohlrabi in Stir Fry, Cream of Kohlrabi Soup (think cream of broccoli, even add broccoli)

Carrots: Fresh Carrot Sticks, Carrot Slaw, Ginger Carrot Soup, Roasted Carrots

Beets: Roasted Beets on a Green Salad, Roasted Beets with Goat Cheese on Crackers or Toast, Raw Beet and Carrot Salad, Beets with other Roasted Vegetables

There are of course so many ways to enjoy these foods and more that is available, but just a quick trip to the winter market or a nearby stand can really round out your meals for the week.  If you think cold weather and frost means the local eating season is over, you have to see what is still available locally and get creative in the kitchen.  There are delicious foods waiting to get on your fall menu!