Youth Applicants Wanted for Junior Iron Chef Cooking Demonstration (10/14/13)

Announcement:
YOUTH APPLICANTS SOUGHT FOR IRON CHEF JUNIOR COOKING DEMONSTRATION
AT FALL HARVEST FESTIVAL FOR KIDS, MONDAY OCT. 14

Youth aged 9 to 18 are invited to take part in an Iron Chef Jr. Cooking Demonstration to be held on Monday, October 14 at 2PM as part of the annual Fall Harvest Festival for Kids at Neighborhood Pride Grocery, 212 Hancock Street in Ithaca.

Co-hosted by Gardens 4 Humanity and Neighborhood Pride grocery, the Iron Chef Jr. Cooking Demonstration is designed to bring food-inspired youth together to prepare healthy local eats and create a fun skill-building experience for youth and community alike. The event also exemplifies Gardens 4 Humanity's important work in the realm of Food Justice.

The demonstration will feature a team of youth demonstrating the art of cooking healthy food using local ingredients. Youth who wish to participate must submit an application and be able to attend a team building event on Thursday, October 10^th at 6PM at Cooperative Extension, and to arrive at Neighborhood Pride by 1:30pm on Monday, October 14^th  to participate in the event. Entry is free.  Application forms are available at Cornell Cooperative Extension of Tompkins County and online at:http://ccetompkins.org/juniorchef . This Iron Chef Jr. Cooking Demonstration is sponsored by Gardens 4 Humanity (G4H), a community-based urban gardening and food justice education program that is part of the Whole Community Project at Tompkins County Cornell Cooperative Extension. For more information, contact Josh Dolan at (607) 280-8498 cell or sapsquatch7@gmail.com.

Wide Awake Bakery offers baking classes

Announcement from Wide Awake Bakery:

A Shortcourse on Breadmaking with Locally Grown Grains- Encore!

Two sessions available:
Saturday, November 9, 8am-5pm
Sunday, November 10, 8am-5pm

Back by popular demand, bakers Stefan Senders and David McInnis of Wide Awake Bakery will again offer intensive, one-day courses on baking with locally grown and milled wheat. They’ll share insights and techniques that stem from their collaboration with local farmers and a new milling enterprise, Farmer Ground Flour. The course will include a practice-based session in the wood-fired bakery working with flours from the local mill, discussion of best practices in baking with “challenging” flours, and an introduction to baking with the ancient grains einkorn, emmer, and spelt. Plus, Stefan and David will share their experiences with their community-supported-baking or Breadshare.

This course is for artisan bakers, home bakers, farmers, millers, students, and all those interested in experimenting with locally grown grain. Space is limited: we have room for 12 participants per session. Cost for the course is $160, which includes breakfast and lunch, handouts on best baking practices and working with local grains, and samples of flour made from locally grown wheat and ancient grains. A limited number of scholarships are available for farmers interested in developing on-farm bakeries and for students.

To register, apply for a scholarship, or for more information contact Elizabeth Dyck (edyck@ogrin.org, 607 895 6913). Wide Awake Bakery is located at 4361 Buck Hill Road South, Trumansburg, NY 14886, about 10 miles west of Ithaca, NY. You can learn more about the bakery at wideawakebakery.com.

This shortcourse is sponsored by the Organic Growers’ Research and Information-Sharing Network (OGRIN) and is funded in part by the USDA/OREI Grant “Value-Added Grains for Local and Regional Food Systems.”

Event: Farm House Malt Tour

Announcement from:





Farm House Malt Tour
Date: September 28
Time: 1:00-4:00pm
Location: Farm House Malt, 2 Whig St, Newark Valley, 13811
Registration: Free

Supported by the OREI Value Added Grain Project. Join Marty and Natalie Mattrazzo for a tour of Farm House Malt and a celebration of their journey into malting grains and opening a craft brewery. Tour at 1:00 PM, Learn about growing malt barley for craft beer and malt production at 2:00PM, Enjoy a BBQ and beer tasting to follow at the Malt House. Read more...

Grand Opening of Ithaca Children's Garden new Outdoor Kitchen! (9/21/13)

Announcement from Ithaca Children's Garden:




Ithaca Children's Garden
615 Willow Ave, Suite G
Ithaca, New York 14850
www.ithacachildrensgarden.org

Youth Applicants Sought for 2013 Iron Chef Jr. Competition (9/21/13)

Announcement:

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2013 Iron Chef Jr. Competition
Saturday, September 21, 2:00-4:30pm
at Southside Community Center, 305 Plain Street, Ithaca

Youth aged 9 to 18 are invited to take part in the 2013 Iron Chef Jr. Competition to be held on Saturday, September 21 at 2:00pm at the Southside Community Center at 305 Plain Street in Ithaca's historic Southside neighborhood. 

Co-hosted by Gardens 4 Humanity and GreenStar Community Projects, the Jr. Iron Chef demonstration is designed to bring food-inspired youth together with local chefs to prepare healthy local eats and create a fun skill-building experience for youth and community alike. The event also exemplifies Gardens 4 Humanity's important work in the realm of Food Justice. 

The cook-off will feature four local celebrity chefs each with a team of youth demonstrating the art of cooking healthy food based on local ingredients. Each team will create an hors d'oeuvre, side dish or a main entrée and will have one hour in which to complete this task. More information about the event can be found online at http://ccetompkins.org/ironchef .  

Youth who wish to participate must submit an application and be able to attend a team building event at Cooperative Extension on either September 12^th OR 18^th at 6PM, in addition to competing in the event on Saturday, September 21st. Application forms will be available by Friday, Sept. 6 at Southside Community Center, Greater Ithaca Activities Center, New Roots School, Lehman Alternative Community School, and are now online at: http://ccetompkins.org/ironchef. Approximately 25 youth will be selected from applications received. 

The 2013 Iron Chef Jr. Competition is sponsored by Gardens 4 Humanity (G4H), a community-based urban gardening and food justice education program that is part of the Whole Community Project at Tompkins County Cornell Cooperative Extension. The cook-off will be held in conjunction with The Food Justice Summit, Walkathon & Street Fair sponsored by Greenstar Community Projects and other local partners. 

Read an article about the 2012 Iron Chef Junior Competition online at: http://ccetompkins.org/sites/all/files/63/junior-iron-chef-optimizedf.pdf . For more information about the 2013 Iron Chef Jr. Competition, contact Josh Dolan at (607) 280-8498 cel or sapsquatch7@gmail.com.

Want basil for pesto?

Announcement from Wood's Earth:

Sold out for this week! Stay tuned for possible offer next week!

Love the idea of pesto in your freezer, ready to pop into meals all winter and spring? Just need a bulk source of basil to inspire that date with the food processor?

The Wood's Earth farm is bursting with (organic) basil! It is being chopped and used fresh in school meals and in BJM Elementary snacks, and our summer team made and froze about seven gallons of pesto in the district's central kitchen for use in school lunches!

There is still have a lot of basil! We would like to sell it, picked to order, to the community for pesto making. Proceeds all go to Wood's Earth Living Classroom, a project of the Center for Transformative Action 501c3.

$10 for one over-stuffed grocery bag of basil-on-the-stem.

$15 for two bags.

$20 for three bags.

*Orders or multiple bags can be spread out over two-three weeks (pending a killing frost)

Picked to order! Convenient pick up locations, (1) downtown at the Just Be Cause Center, 1013 W. State Street (scheduled), or (2) on campus at Cornell Farmers' Market on Thursdays from 11a-3p.

Reply to this email or call the number below to order your basil. Get it while it's here!

FRESH BASIL PESTO RECIPE:

• Combine these ingredients (or your own variation) in a food processor, until chunky or smooth, as you like it:
• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste
• [1/3- 1/2 cup grated Parmesan-Reggiano or Romano cheese]
• [1/3 cup pine nuts or walnuts]
• [1 teaspoon lemon juice]
• FREEZE in ice cube tray, then pop out cubes into a freezer bag. Throw cubes into pasta or veggies at the last minute of cooking; serve over baked potatoes; or thaw cubes in the fridge for a sandwich spread all year long.
• Makes one cup.

Cornell Culinary Challenges

The Cornell Team & Leadership Center offers "Culinary Challenges" where "groups work on team performance, communication and problem-solving skills while building relationships and appetites. Food becomes the ideal, and delicious, platform for active learning and team bonding."

Learn more at: https://ctlc.cornell.edu/content/culinary-challenges

Farm Brewery or Cidery Start-up Workshop (9/7/2013)

From Cornell Cooperative Extension:

Farm Brewery or Cidery Start-up Workshop 
Saturday September 7, 8:30am–4:30pm sessions, with social hour 4:30-6:00pm
at Waterloo Holiday Inn, 2468 NYS Rte. 414, Waterloo, NY 13165

Registration at: https://reg.cce.cornell.edu/breweryandcideryworkshop_245
For more Information contact Derek Simmonds at 315-539-9251 or dcs285@cornell.edu

Farm Brewery or Cidery Start-up Workshop 

The NYS Farm Brewery Law promises to be a boon for the state beer industry, much as the Farm Winery Law was for the wine industry.  Are you planning on starting a new brewery or cidery?  Do you see growing crops to fuel new markets for hops and barley?  If so, Cornell Cooperative Extension of Seneca County is hosting a Brewery and Cidery Startup Workshop on Saturday, September 7, 2013 from 8:30 am to 4:30 pm at the Waterloo Holiday Inn on Rte. 414 in Waterloo, NY.  The workshop will be followed by a social hour from 4:30 to 6:00 pm that will include tastings of local craft beers and ciders as well as local foods.  This workshop is meant to give you an overview of all the information and tools you will need to plan the start of a new farm brewery or cidery business.  Come learn about the NYS Farm Brewery law, malting barley, hops, cider apples, cider production, artisanal beverage marketing, brewing and cider equipment and financing a brewery/cidery. 

Presenters will  include: Sam Filler from Empire State Development and Bob Summers from NYS Ag and Markets discussing the new law and Agricultural district law and other legal issues; , Bill Verbeten from Cornell’s Northwest New York Dairy, Livestock and Field Crops Team and Natalie and Marty Mattrazo from Farmhouse Malt speaking about malted barley;  Hopshire Farms Brewery telling their start-up story;  Steve Miller- Cornell Cooperative Extension’s NYS Hop Specialist;  Teresa Hollister from the Finger Lakes Beer Trail and Dave Mansfield from War Horse Brewery/Three Brothers Winery to discuss marketing.  More presenters are being confirmed and will address issues unique to cider production, financing, equipment, and business planning.

The cost of the workshop is $55 per person and $45 for each additional person from the same farm or business. It includes a light breakfast, lunch, the social hour and all materials.  It is sponsored by Seneca County Cornell Cooperative Ex-tension and the Seneca Falls Development Corp.  To register or for more information, please contact Ag Economic Development specialist Derek Simmonds at Cornell Cooperative Extension of Seneca County at 315-539-9251 or dcs285@cornell.edu . 

For nearly 100 years, Seneca County Cornell Cooperative Extension has served the people of the County, putting to practical use the scholarship and research of Cornell University and the national land grant system in the areas of agriculture and food systems sustainability; families, nutrition, health and safety (human ecology); youth development (4-H); environmental and natural resource enhancement; and community and economic vitality.  The office is located at 308 Main Street Shop Centre in Waterloo and the telephone number is 315-539-9251.

Property with Commercial Kitchen for Sale

From Warren Real Estate:

Opportunity is knocking! Are you listening? Commercially zoned bar/restaurant on almost 4 acres of land about 3 miles from the Ithaca Commons. Take over the current business, start a new one and/ or develop the land… so many possibilities. Current building is 4371 sq feet includes commercial kitchen, large party room and bar, lower level studio apartment, patio seating area outdoors and parking area enough for 150 cars!

1230 Danby Road (OASIS), 4371. sq. ft, 3.87 acres of land is for sale for $325,000. This property would be an ideal location for a restaurant or better yet -- a COMMUNITY KITCHEN! A big commercial kitchen, large open space, outdoor patio seating, studio aparment, parking for 150 cars -- only 3 miles from downtown Ithaca. Photos and details at: 1230danbyroad.warrenhomes.com

Laurel Guy
607.227.1556
Associate Broker
Warren Real Estate
http://www.LaurelGuy.com 

Japanese knotweed is tasty, says local blogger

Photo by Rasbak, GNU License

Local blogger Anna sent me an interesting post about eating Japanese knotweed, an invasive plant* here in Ithaca.

Japanese knotweed's early, edible season is probably past for 2013, but Anna says it's very tasty -- so we might as well be on the lookout for it next year. She writes: "I’m not committed to eating wild food for its own sake, though it is fun. It has to taste good too." Check out her Japanese knotweed quiche recipe here.

And, while we're on the topic, other people suggest eating all kinds of invasives, including another common one around here: garlic mustard.

*What's an invasive plant? It's a plant that evolved somewhere else and somehow made its way to new place, where it has no natural enemies. It proliferates until it starts outcompeting the natives. Invasives are a problem because they change the food web in ways that can harm native organisms, lower biodiversity, and increase the likelihood of extinctions. It's a topic I've been interested in for a long time.

Event: Free Homebrewing Workshop

Announcement:

Free IthaCan Homebrewing Workshop in Trumansburg 

April 27, 1pm -5pm

For details and to RSVP, see IthaCan.ning.com

Homebrewing is rewarding and fun, but sometimes it can seem intimidating to get started! No need to fear; it's actually quite simple for the beginner and gets progressively more challenging as the brewer is ready to advance.

We will demonstrate a full-grain mash, but we'll also discuss extract brewing and partial grain. We'll also discuss mead/wine making.

We will have a special segment where the group can breakout into either a "beginner" or "experienced" session where they get customized information and Q&A time.

Chris is a master homebrewer who has been joyfully experimenting with brews for over 10 years. Laura was introduced to the art 4 years ago. So, you'll be in good hands :)

Event: Community Kitchen Public Meeting

Press release from Cooperative Extension:

Community Kitchen Input Sought

For over 2 years a group of food entrepreneurs and community members has been working on planning a community catering and food processing kitchen that will be available to rent by small scale food entrepreneurs. Their intention is to build the Finger Lakes Community Kitchen in space adjacent to the new Neighborhood Pride store on Hancock Street. The space to be developed will be a 3,300 SF licensed kitchen facility with multiple work stations and cook stoves, processing equipment, and storage space to accommodate multiple users at a time. The kitchen will serve both start up food businesses and provide a professional commissary with new equipment for established businesses to rent. The kitchen will also be available for cooking and food safety classes.

The group working on the project is forming an LLC and is in the process of securing funding from a variety of sources including grants and loans. Preliminary designs and cost estimates have been obtained but much more work needs to be done. To this end, a public meeting has been planned for Thursday, April 18, 5:30-7:30 PM at the Greenstar Space located at the west end of Court Street off Rt. 13.

Finger Lakes Community Kitchen organizers will present work that has been done to date. Potential users, kitchen supporters and interested citizens are invited to attend and provide input on the design, layout, equipment that is needed, plus learn about how to become involved as a supporter, member of the LLC, or user. Kirby Edmonds, who is facilitating the development of this project, indicates this is a critical time for input so that the kitchen reflects the needs of food businesses in the community.

Come to learn more on April 18, 5:30 PM at the Space. Enjoy light refreshments, and provide input into the kitchen development. RSVP to Cooperative Extension if you would like to attend – 272-2292 or email mr55@cornell.edu.

Workshop: Home Food Preservation (4/12/13)

This morning I had the pleasure of chatting with Sharon Clarke* on 88.1 FM WRFI Ithaca Community Radio about local food and how to preserve the harvest. Katie Quinn-Jacobs, found of IthaCan, and Nancy Norton also discussed canning, cellaring, dehydrating, and fermenting.

We were there in part to plug our upcoming workshop, and here's the info. Hope to see you there!

Home Food Preservation Workshop

Learn how to preserve the harvest! Meet food enthusiasts! Eat tasty, healthy local food all year round! Canning, cellaring, fermenting, and drying, oh my!

You're invited to a Home Food Preservation Workshop on April 12th.

From 6:30 to 9 pm, Friday, April 12, 2013, a Home Food Preserving Workshop will be held at the Varna Community Center, 943 Dryden Road (Rte 366).

The event starts with a slide show on home food preservation and sustainable food systems. Then each participant can choose two of the four subgroups – drying, canning, cellaring, and fermenting – for the remainder of the workshop. The hands-on activities will be led by members of IthaCan, which is a network of more than 400 home food preservers in Tompkins County.

Suggested donation for the event is $5 per person. This workshop is co-sponsored by IthaCan and Tompkins County Cornell Cooperative Extension.

To sign up for the event, visit www.IthaCan.ning.com. Membership in the group is free and open to anyone who lives in the area. 

*(PS Sharon talks about local food every Friday morning from 7-8 am on WRFI 88.1FM Ithaca · 91.9FM Watkins Glen · 89.9FM Odessa)

A new service to make home cooking easier

Everyone knows it's important to cook healthy meals from scratch, but sometimes it's tough. You've got to plan ahead. You have to shop for the right ingredients. You have to find the time to cook.

"Healthy Dinners" is a program at Southside Community Center to help making cooking from scratch easier. Here's how it works: First, you choose any or all of the available menu items, such as shepherd's pie or stuffed mushrooms. Then, you attend the event (this one is on March 2) where the ingredients are provided -- all you have to do is follow the directions provided, along with other participants. At home, you can either freeze your meal for a later date or cook and enjoy it the same day. You can prepare more than one meal at the event -- in other words, you can prepare a week's worth of dinners all at once.

Healthy Dinners

The NEW Fast Food

1. Order online 

2. Assemble at a fun event

3. Freeze, heat and enjoy!

You can make dinners for the whole week in one hour!

Next Monthly Event: 

Saturday, March 2nd 

2-6 PM 

Southside Community Center

305 S Plain St, Ithaca

Click here for the Menu. ORDER TODAY!  

Orders Due Monday, February 25. We can only make 100 Dinners per event. Order soon.

Healthy Dinners is a project of the Village at Ithaca with the support of the Robert Smith Award and the Catholic Campaign for Human Development. 

All funds raised support the BJM Fresh Fruit and Vegetable Snack Program and Ithaca Community Harvest.

Contact Megan at ffv.bjm@gmail.com for more info

Specials:

If you refer a friend, your friend gets 1/2 off their first dinner. 

If you refer 10 dinner sales, your next dinner is free.

Recipe Round-up from Finger Lakes Food Bloggers

A smorgasbord of recipes from food bloggers in Ithaca and the Finger Lakes:

Cayuga St Kitchen is cooking up kohlrabi and kale salad with lemon tahini dressing.

Amy at Eggs on Sunday shows us how to make caramel apple granola.

Julie at Savvy Eats shares a recipe for cinnamon braised parsnips.

Nathan at Dads Can Cook Too makes egg and onion cups topped with bacon.

Syracuse-based food blogger AmyA shares a turkey burger recipe on her blog, "Who's got the thyme?"

The folks at Cross Creek Farm Family uses one of their fruit butters to make a cranberry apple smoothie.

Edible Finger Lakes makes spicy and zesty romanesco (that funny looking cauliflower/broccoli vegetable).

Storytelling Cookbook: Finger Lakes Feast

From the Cornell Alumni Magazine:

"Finger Lakes Feast offers highlights of the area's cuisine in five categories—breakfasts, soups and appetizers, main dishes, salads and side dishes, and sweets—and includes tips on how to find the best comestibles, from apples to yogurt, as well as contact information for the contributing restaurants. "So do grab the moment," write the authors, "give yourself and loved ones a burst of primal sensation, and come feast!""