The Farm at Nanticoke Creek

Watkins Glen, NY (July 14, 2009) – The Finger Lakes Wine Festival presented by Yancey’s Fancy New York’s Artisan Cheese, July 17-19, will feature several cooking demonstrations, culinary classes and wine seminars to educate and entertain people attending the festival. Nearly 20 classes, demonstrations and seminars will take place throughout the weekend at Watkins Glen International. All of these activities will be located on the second floor of the track’s media center. Same-day sign-ups will begin promptly at 10:00 AM in the media center, and attendees are encouraged to signup early as all activities have limited seating.

Culinary classes will feature the work of three local chefs as they present quick dishes utilizing regional ingredients. Chef Instructor Eric K. Smith of the New York Wine and Culinary Center, will join Chef Paul Mach of Penn College and a team of Cargill Chefs to teach attendees everything from pairing beer and food, and cooking with seasonal NYS ingredients, to utilizing Cargill Salts to add flavor to recipes.

Cooking Demonstrations will be presented by the Finger Lake Culinary Bounty. These six sessions will feature chefs from local wineries, restaurants and regional companies, who will prepare dishes that feature NYS ingredients or a Finger Lakes region wine pairing.

A variety of wine seminars will be presented by the New York Wine & Grape Foundation. These seminars will teach attendees about a variety of topics, including pairing wine with cheese and chocolate, understanding the winemaking process, and provide a sampling of wines from across our great state.

Located in the heart of Finger Lakes wine country, the Finger Lakes Wine Festival presented by Yancey’s Fancy New York’s Artisan Cheese, takes place July 17-19, 2009, and promotes New York wines and agricultural products. Over eighty wineries will be in attendance, in addition to a variety of vendors from across the country representing artisans, jewelers, culinary products, displays and wine accessories. The celebration kicks-off Friday evening, July 17, with fireworks, wine, and togas at Yancey’s Fancy Cheese Launch of the Lakes, and continues Saturday and Sunday, from 10:00 AM – 5:00 PM. The festival encourages bus group participation and is coach friendly. Camping on Festival grounds, shuttle service to area hotels, and plenty of free parking are all available. For tickets and information, please contact the FLWF ticket office at 866-461-7223 or log on to the official Finger Lakes Wine Festival website at www.flwinefest.com.
The Recipe of the Day from Food and Wine Magazine:

http://www.foodandwine.com/recipes/beef-tenderloin-sandwiches-with-norton-shiitake-sauce

Beef Tenderloin Sandwiches with Norton-Shiitake Sauce

With the growing season in full swing, you may find yourself with a surplus or maybe some "scratch and dent" produce. What to do with it?

Make Wine!

For over 10 years Homemadewine.net has been the internets' go to source for recipes and tips. I took a little hiatus from it last year, but found I missed it terribly. So this past week I gave it a gorgeous face lift, added recipes, made pdf help files and finally...the re-launch!

I welcome you to come and visit us at http://homemadewine.net we have much to share and hope you'll find us to be your favorite source for home wine making. As always, you are welcome to share your recipes too!

The Blueberry…behold its lovely blue outside and deep purple inside. You’re thinking pies aren’t you?

I know, I was too. Especially the Dorie Greenspan double crusted blueberry pie….mmm…BUT!!!

There are other things you can do with those berries! How about making some Blueberry Wine! Wine made from blueberries is rich, deep and luscious…it’s worth the effort, so make lots! Here is a recipe from our HomemadeWine.net database:

ID: 35
Date: 19-Apr-2000
Name: Blueberry Wine
Category: Fruit

Ingredients:
2 lbs. blueberries (fresh or frozen, fresh is best!)
7 pints water
1 3/4 lbs. sugar (I added 850 gr for 12% alcohol)
1 1/2 tsp. acid blend
1/2 tsp. pectic enzyme
1/2 tsp. energizer
1 Campden tablet, crushed
1/2 pt red grape concentrate to add before bottling
1 pkg. wine yeast

Instructions:
1. Select and prepare berries and strain out juice into primary fermentor.
2. Keep crushed berries in the juice, and stir in all ingredients except yeast.
3. Rest 24 hrs, covered.
4. Add yeast and stir daily.
5. Check SG and aid extraction by pressing pulp lightly. When the SG reaches 1.030 (I would recommend 1.015-1.020) strain juice into secondary and attach airlock.
6. When fermentation has completed (SG 1.000 or less), siphon off sediment into clean secondary and re-attach airlock.
7. To aid clearing, siphon every 2 months.
8. Before bottling, add 1/2 tsp. stabilizer and the concentrate.

There are a few other recipes too, so be sure to check out the new database (I am still adding recipes) here: http://farmatnanticokecreek.com/makingwine/

If you are new to wine making check out the tutorial and glossary while you are there, you can safe a PDF copy for yourself too.

Enjoy!!!!!!

We have 5 Silkie Roosters available. Also some hens. Would prefer to pair these adorable and affectionate creatures. They are beautiful and are proven producers. They are a bit past one year old. The Roosters are $20 each and pairs are $35. Email for more information please.

While I understand the whole concept of “bottom line” quite well, I also understand that a little compassion, empathy and a small helping hand can end up reaping benefits that far surpass a few dollars.

We have record unemployment right now, I will come right out and say that our family is struggling on a single paycheck too. Our paycheck is weather dependent too so those of you living in the Southern Tier can understand where I am going with that! Every penny counts and luckily I am good at stretching a food dollar. But during the winter months when there is no work and there is little that can be produced here at the farm, I feel the same sting that many of you are feeling right now.

I stumbled across a market in Syracuse this week, The Green Hills Market. Green Hills was dubbed “The Best Little Grocery Store in America” by Inc. Magazine, and for good reason…they found their niche and they have filled it completely. From local buying to gourmet delights, this store has it all. It is, by all definition, the store I would open if I ever found to desire to. But what makes this little grocery store unique isn’t it selection, or service. At least not to me. To me it is their commitment to their loyal shoppers. Most of us have a gamut of those little grocery mega-store key tags, but this is different…this is a store with heart.

Green Hills Market has a program called the Recession Assistance Program, and after completing a short form, folks collecting NYS Unemployment Benefits will receive an extra 10% off their grocery bill each week. There are some fine print details but in all, it is simple straightforward way to help their neighbors.  If I shopped in Syracuse I would make Green Hills my go-to market. Not just because of what they have, but for this commitment to their local community.

So my question is this, if Green Hills Market can do this…why can’t others? There are certain things we all need right? We need our groceries, gas for our cars, clothing and feed for our animals. So why aren’t we helping each other more?

Frankly I am so inspired by this that I am going to make an offer to MY neighbors. If you are collecting NYS Unemployment contact me. I don’t have tons to offer, but I would happy to work out something with you for discounted or free eggs and herbs. Maybe we can even barter to help each other out? We are huge supporters of our community and we know there are others out there too…why not help each other!

To visit Green Hills Market online, visit their website at www.greenhills.com