For the last 11 years, New York State Senator’s have hosted a NY Farm Day in DC as an opportunity to show off our state’s breadth of agriculture. This year Senator Kirsten Gillebrand hosted the event and as the first NY Senator to sit on the Senate Ag Committee in more than 40 years, it was apropos.
We had the lucky opportunity to attend the event and take part in all of the delicious fun! We got to sample everything from NYS wine ice cream and cheese to Long Island oysters and vodka (distilled from NYS potatoes!). Western New York was represented with both Upstate Farms and Welch’s Grape Cooperative each having very large displays. We were very excited to finally meet the folks from Tuthilltown Spirits, one of NY State’s most successful artisan distillers and the folks from Local Ocean, a sustainable fish farming project in the Hudson Valley.
Farm educators were also in attendance with Cornell Cooperative Extension showing off their latest raspberry and blackberry varieties.
The reception wasn’t the only thing happening in the Capitol that day. On our flight down we ran into Tony Andolina from Andolina Farms in Brant. Tony was in DC representing Erie County Farm Bureau at the Farm Bill rally happening later that morning. Hosted by the American Farm Bureau, several hundred farmers and farm advocates rallied on the Capitol to show their frustration with Congress not acting on the farm bill. Unfortunately the rally was a little too late as Congress has since neglected to pass the bill, leaving it to expire on September 30 with serious implications for farmers and consumers. More on that here.
While at the NY Farm Day reception, we met Jo Anne Cloughly, Department Chair for the Agriculture and Food Management Department and Associate Professor Culinary Arts at SUNY Cobleskill who was kind enough to share her recipe for Rustic Applecake with Honey Lemon Yogurt Sauce. YUM!
Rustic Apple Cake with Lemon Honey Yogurt Sauce
- 1 1/2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- juice and zest of half lemon and one half orange
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup plain yogurt
- 2 medium apples, peeled and cored- one diced, one sliced- kept separate
- 2 tablespoons turbinado sugar
- 2 tablespoons butter
- ¼ cup warm honey
Preheat oven to 350. Grease and flour a 9-inch round cake pan with removable bottom. Add the apple pieces and slices into separate small bowls and squeeze the lemon and orange juices over them; set aside. In a large bowl, sift together the flour, baking powder and salt. Toss in the lemon zest and mix it into the flour mixture. In a large bowl with an electric mixer, beat the sugar and eggs until creamy (about 5 minutes). Slowly fold in the olive oil and the yogurt.
Mix well. Add flour mixture into the yogurt mixture a half up at a time. Scrape down the sides of the bowl and mix well after every addition. Mix the diced apple pieces into the batter. Pour the batter into prepared pan. Arrange the apple slices over the batter. Sprinkle the turbinado sugar and thin pats of butter on top of the cake. Bake for about 45-55 minutes, or until skewer inserted in the center comes out clean. Let cool for about 20 minutes before removing from cake pan. Brush with honey.
Best served warm or room temperature.
Yogurt Honey Sauce
- 2 cups vanilla yogurt
- ¼ cup honey (lemon honey works well)
- ½ t lemon zest
Blend together and serve over top of cake.