Thursday, May 5, 2011

May days

The growing season is upon us and with the fresh food comes some fantastic seasonal celebrations and workshops. Who needs to wait until to Memorial Day?

The table is set at a Neversink Farm barn dinner.

May 14th
11 am to 4 pm
Larry's Custom Meats
3487 State Route 205, Hartwick
Pig Roast (picnic style), refreshments, facility tour to celebrate their NEW USDA Slaughterhouse. Visit the CADE webpage for more details on the project. Call Larry's at (607) 293-7977 for more information.

May 19th
Farm to School Meeting
2 to 4 pm
Cornell Cooperative Extension of Sullivan County
64 Ferndale-Loomis Road, Liberty
A follow-up meeting to previous discussions about sourcing local food at area school districts. Farmers, school food service directors, school business managers and interested community members should attend. Content will cover a nuts and bolts implementation guide you need to start your farm to school programs, no matter how large or small. Technical Assistance will be provided will be conferencing in guest speakers who have been successful with farm to school programs as well as reps from the New York State Department of Agriculture & Markets for Q&A’s. For more information, contact Nancy McGraw, Deputy Public Health Director, at (845) 292-5910 x 2242 or by email at Nancy.mcgraw@co.sullivan.ny.us or call CCE at (845) 292-5250.

May 20th
10 am to 3 pm
34570 State Highway 10, Hamden, NY
$20 per person
Distribution and marketing of farm products have always been the most difficult part of small scale agriculture. Cooperative Extension of Delaware County is offering a program on how New York farmers are getting their products to New York tables. This program will provide the opportunity to hear directly from buyers, market managers, and other innovative individuals regarding their businesses and how local farms can either participate or set up similar models in this region. For more information, contact Janet Aldrich at jla14@cornell.edu or (607) 865-6531.

May 21st
12 to 2 pm
What do you get when you take a Chef who's trained at LeBernadin, Gramercy Tavern and the Hudson River Club and Neversink Farm a producer of fine hand crafted organic vegetables?Answer: A truly special multi-course gastronomic event prepared mainly with Neversink Farm's produce cultivated less than 50 feet away.Please join us for this highly anticipated collaboration of amazing talents: Conor and Kate from Neversink Farm, and Peekamoose Restaurant's very own, Devin Mills. This is local dining at its most local. Tours of the Farm will be available before the lunch.Guests will be seated communally at the farmhouse table, surrounded by the lush mountains, roaming chickens (who have escaped that day's menu) and rolling pastures. Tickets are extremely limited - additional information and tickets can be found by calling Marybeth at 845-254-6500.

May 21st
Salad Days of Spring
11 am to 2 pm
$25 Slow Food Members / $35 non members
Take a walk with noted herbalist Nathaniel Whitmore to forage for your lunch and enjoy a bit of spring. You will bring your found wild edibles back to the Old North Branch Inn and prepare a lunch with these ingredients and others sourced by visiting chef and innkeeper Mona Jess Coade-Wingate. Enrollment is limited. Please email your reservation to upderiva@gmail.com or call (845) 866-1484.

May 23rd
5:30 pm to 7:30 pm
Onteora MS/HS Cafeteria
Admission is free, hors d'oeuvres are $2 each
Join local chefs, parents and students at this fundraiser to support sourcing of local produce through the purchase of a walk-in freezer at the Onteora School District. Chefs from Bread Alone, Cucina, Emerson Resort, Mizuna Cafe, New World Home Cooking, The Peekamoose, Pika's Farm Table and The Red Onion will prepare hors d'oeuvres. For kids, there will be crafts, music and healthy snacks. Gardening and nutrition experts will be on hand with presentations. Plus a photo booth and a silent auction! For more information, contact Maxanne Resnick at MaxInMountains@aol.com.

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