One of my favorite things about fall is the beautiful seasonal color. Of course, I am talking about the glowing ruby reds of… cranberries! One of the last fruits of the year to ripen, these native, low-growing berries are a staple of holiday feasts, but they have application far beyond turkey condiments. Cranberries are high in fiber and vitamin C, as well as anthocyanin – that’s what gives them their vibrant color; it is also a powerful antioxidant. Naturally low in sugar, cranberries are often prepared with additional sweeteners – but they don’t have to be!
We are incredibly lucky to have one of just two cranberry farms in New York State right here in the North Country, at Deer River Cranberries of Brasher Falls. When I first tasted these berries – available fresh and frozen from many local retailers, as well as direct from the farm – I was amazed by how different the flavor was compared to supermarket ‘fresh’ berries. In fact, they are so tasty that my family and I like to snack on them raw, without any added sugar.
Autumn harvest at Deer River Cranberries in Brasher Falls. Photo courtesy of Sasha Kocho-Williams.
But, if you do want to prepare something with them, you will be spoiled for choice. From a simple cooked cranberry sauce (whole-berry, crushed, or strained style) that can be water-bath canned for long-term, shelf-stable storage, to fresh relishes, juicing, and baked goods, cranberries are as versatile as they are beautiful.
Deer River cranberries wholesales most of their berries, but they are also available for sale by the pound onsite during October harvest. Photo courtesy of Cornell Cooperative Extension.
Extension regularly reflects on ways to create meaningful connections between our northern NY producers and customers. Our first-ever Local Foods Weekend was in early September and farmers and food producers from across the region had unique offerings for the public to enjoy. Extension organized the event, and each producer had free reign to choose how they would participate. The result was a full events calendar across three days featuring over 40 farm and food businesses at 30 locations.
After the whirlwind of activity, we called each participating business to hear how the event was for them. As a complex web of activities across multiple locations and times, it was invaluable to hear their feedback on aspects that went smoothly and input for improvements.
Read on to learn more about the diversity of offerings paired with quotes from a half dozen producers. Check out the bonus gallery of images at the close of the post. The creativity and passion of the producers was evident everywhere we visited and community members were engaged and enjoying themselves at the various events.
For many farmers, the improvements to their farm are multi-year efforts. The Tuckers, of Tuckers Black Angus Ranch in North Lawrence have been working hard to expand their on-farm infrastructure and they planned the grand opening of their new farm store for Local Food Weekend. They offered tours of the farm, hosted the food truck Mac’s Mobile Diner and offered a full line of meat products and other artisan products.
“It was awesome, we had at least 300 people come that day. If this becomes an annual event, I’d love to participate and I’ll organize more staffing and signage.”
The Blue House in Madrid, specializes in seasonal rotating menus. During Local Foods Weekend they had a diverse offering that included Wood Fired Ruby Red Trout, Portuguese Sausage Kale Soup, Mexican Street Corn and much more. Sourcing for the menu featured ingredients from many local producers including Birchland Farm, Brandy View Farms, Cedar Hedge Farm, C&M Farm, Kent Family Growers, Martin’s Farmstand, M&M Farm, Meier’s Cheese, Squeak Creek Apiaries, Village Veggies, and Whitten Family Farm.
Co-owner and chef Josh Taillon shares, “I thought it was great. It was one of our busier weekends, for sure. People took fliers and went to other spots. The exposure was good, CCE did an awesome job getting the word out.”
Cedar Hedge Farm of Lowville traveled up to St. Lawrence County to be a day vendor at the Canton Farmers Market, selling their soft goat cheeses, breads and jams.
Jeff was surprised at the great reception he got and said, “People came out of the woodwork expecting me to be there. It was about twice my normal farm market proceeds for one day. I sold all the cheese I brought with me and I could have sold more.”
Join us on September 9th, 10th, and 11th for Local Foods Weekend, with events hosted by over 30 different food producers and businesses throughout St. Lawrence County and its neighboring areas. You can attend one, a few, or try to make it to all of the different events.
The Weekend’s events range from tours to tastings to kid-friendly activities, there’s something for everyone. Come out and participate in this exciting 3-day celebration of the products and the people that grow, raise, sell, or prepare food in and nearby St. Lawrence County.
Our rural food system is powered by many hard working farm suppliers, growers, retail stores, cooperatives, and restaurants, along with local organizations and customers. Explore our foodshed and discover the diversity of products created in the North Country.
See the individual event listing on the Local Foods Weekend Blog Page HERE. Events can be viewed via the online map, which includes the ability to filter the types of events and days of individual events. You can see photos and read the bios of all the businesses and farms participating or you can read the brochure of event listings for a complete list of options!
This event is associated with the Extension exhibitIn Season: Our Rural Food System in Photos on display at Traditional Arts of Upstate New York (TAUNY) in downtown Canton from May 14-October 29, 2022. Cornell Cooperative Extension of St. Lawrence County aims to foster a unique weekend experience with dozens of different activities that entice the community to dive into the rich local offerings.
Lauren grew up in neighboring Vermont exploring and loving the green mountains and vast landscapes. Her undergraduate degree made her appreciate the communities that surround local foods and a Master’s Certificate in Food Studies from the University of Southern Maine made her want to pursue a career in the food system. In 2021 and 2022, she was the Local Foods Marketing and Development Educator for Cornell Cooperative Extension of St. Lawrence County.
