Field & Fork Network

Posts Tagged ‘farmers & artisans’

Spring Is Here- And So Is Maple Syrup Season!

In Uncategorized on March 20, 2012 at 6:00 pm

Local New York State maple syrup from Farmers & Artisans of Williamsville, NY.

We’re in for a sweet March in Western New York. With record-setting high temperatures and the arrival of maple syrup season, there is an abundance of ways to get your sweet fix.

There are over 500 maple producers in New York State collecting maple sap. It takes 40 gallons of sap to create one full gallon of syrup, and during a typical season a tree can produce 10-20 gallons per tap (depending on the tree, weather conditions, length of the sap season, and method of collection). Once gathered, the sap is boiled to evaporate the water. What remains after that is the thick, sweet maple syrup we all know, love, and like to smother our pancakes with.

Farmers & Artisans, located in Williamsville, kicked off maple season last weekend with a “Pancakes on Spring Street” event. Customers who stopped by enjoyed pancakes drizzled with local maple goodness from Flyway Farm, along with breakfast sausage and applesauce. Don’t fret about missing the event- you can still pick up local syrup from Farmers & Artisans before it flies off the shelves.

If you’re still in search of a sweet spot, several local farms in Niagara County are showcasing their maple-syrup producing capabilities for free this weekend. Between 10 a.m. and 4 p.m. on March 24 and 25, both Wolf Maple Products of Middleport and Niagara Forestry of Cambria are opening the doors to their sugar shacks to give the public a glimpse at what really goes in to making maple syrup. With a great weather forecast in store, it’s a great opportunity to bring the family out, take a tour of some local facilities, taste-test some samples and take home a bottle of local maple syrup.

For more information on Farmers & Artisans you can visit their website at www.farmersandartisans.com or find them on Facebook. Additional details for Niagara County’s Maple Weekend can be found at www.mapleweekend.com or on the Experience Niagara USA Travel Blog at www.niagara-usa.com/blog/latest.html.

Celebrate St. Patrick’s Day with fresh corned beef from Farmers & Artisans

In Uncategorized on February 28, 2012 at 3:18 pm

If there’s one thing that Western New Yorkers love, it’s a good party … and one of the biggest parties of the year is right around the corner! St. Patrick’s Day is coming up on Saturday, March 17, and tens of thousands will gather in downtown Buffalo on Sunday, March 18, to celebrate Buffalo’s Irish heritage with the annual St. Patrick’s Day Parade.

To help families celebrate this festive weekend, Farmers & Artisans in Williamsville is now accepting orders for fresh corned beef. The beef is raised locally at Librock Farms in Gasport and contains no hormones or antibiotics. It is then brined using a special recipe prepared by John Kudla of Avenue Boys Smokehouse, with facilities in Pendleton and North Tonawanda. Farmers & Artisans sold out quickly last year, so place your order soon! Orders must be placed by Tuesday, March 6, and will be available for pick-up on Wednesday, March 14.

“We start with the best-tasting local pastured beef, then cure it with the perfect blend of spices,” according to Julie Blackman of Farmers & Artisans. “The result is the best corned beef ever!”

A unique store carrying a wide variety of Western New York produce and products, Farmers & Artisans is located at 78 East Spring St. in Williamsville. Store hours are 9 a.m. to 7 p.m. Monday through Friday and 9 a.m. to 5 p.m. Saturday. For more information about the store or to place an order for fresh corned beef, please call 633-2830. You can also visit www.farmersandartisans.com for more information, or follow Farmers & Artisans on Facebook for frequent updates.

Butternut Squash and Roasted Red Pepper Soup- A Recipe From Tasty Yummies

In Uncategorized on February 11, 2012 at 2:49 pm

Courtesy of Tasty Yummies

Excerpt from tasty-yummies.com

I am super excited about how this soup turned out. This soup actually made me realize what a dork I am about good healthy food. It actually makes me stupid excited and I wanna dance around my kitchen! I love when you have an idea in your mind for a dish, you start experimenting, tasting and playing around and it just all falls perfectly into place. That happened with this soup. In fact, it actually came out better than I had imagined it would.

I topped this soup with a roasted red pepper puree that was inspired by a recipe I came across from Bon Appetit magazine in 2003 and I also drizzled some roasted butternut squash seed oil over top. I realize this oil is a very specialized product, and many of you may not have access to it, so you could certainly just use a good quality extra virgin olive oil, or just skip it altogether. The butternut squash seed oil that I have is from a company based in the Finger Lakes region of NY called Stony Brook Oils, I picked it up at Farmers and Artisans here in Buffalo. You can visit Stony Brook’s web site to get a listing of all of the stores you can buy their various squash seed oils at or you can even buy them online. Honestly, if you ever get a chance to try a pumpkin or a squash seed oil, do it. The flavors are incredible. It brings a unique nutty and roasted flavor to so many different dishes. I have never tasted anything like it.

I happened to be able to get my hands on some beautiful red bell peppers that I roasted on my stove top to use in this soup and for the puree on top. If the red peppers at your market aren’t looking so hot, just go with jarred roasted red peppers, they will work perfectly fine, too.

This naturally gluten-free and vegan soup is bursting with flavors and it is so beautiful and colorful. The roasted red peppers in the soup compliment the nutty flavor of the squash and the spicy, garlicky puree on top is a nice burst of bright flavor with a hint of spiciness. The puree was so delicious that I have been using it as a spread on sandwiches and on top of freshly steamed vegetables, etc. I feel like I always need to have a batch of this stuff on hand.

Courtesy of Tasty Yummies

Butternut Squash and Roasted Red Pepper Soup

Ingredients

  • 1 tbsp olive oil
  • 1 large butternut squash (about 2 to 2 1/2 lbs), peeled, seeded and cubed
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 cloves of garlic, minced
  • 2 roasted red peppers, diced (here is a great page of different options on how you can roast your own red peppers at home, I roasted mine on my stove top)
  • 1 tbsp fresh thyme, roughly chopped
  • 1/4 tsp of crushed red pepper flakes
  • 1 tsp kosher salt
  • 7 cups low sodium vegetable broth
  • butternut squash seed oil (or olive oil) for drizzling

Heat oil in heavy large pot over medium-high heat. Add onions, celery and butternut squash and sauté until the onions and celery are tender, about 10 minutes. Add garlic and roasted red peppers; stir 1-2 minutes. Add thyme, salt and vegetable broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 45 minutes.

Purée with an immersion blender or in batches using a regular blender or food processor*, until smooth. Return puree to pot. Thin soup with more broth if desired. Ladle soup into bowls. Top each bowl with 1 tablespoon of the roasted red pepper purée and a light drizzle of butternut squash seed oil. Sprinkle with a pinch of fresh thyme.

* When puréeing hot soup in a blender or food processor, do so in small batches, filling the blender pitcher only about halfway. Put the lid on, but remove that small cap in the lid (if you have it) and hold the lid down tight with a towel, otherwise the steam will cause the lid to explode off, spewing hot liquid everywhere. This has never happened to me, but it can, so be careful.

Roasted Red Pepper Puree
via Bon Appetit Magazine, November 2003

Ingredients

 

  • 2 roasted red peppers (approximately 1 cup)
  • 2-3 garlic cloves
  • 1/2 tbsp olive oil
  • 1/4 tsp crushed red pepper flakes

Puree all ingredients in processor until smooth. Season with salt and pepper.

Post, photos and recipe courtesy of Beth Manos-Brickey of Tasty Yummies. You can find the original post and many more delicious seasonal recipes at tasty-yummies.com.

Field & Fork Network Kicks Off Seasonal Suppers Dining Series with a Summer Dinner at Root Down Farm

In Uncategorized on July 28, 2011 at 6:16 am

Field & Fork Network kicked off their Seasonal Suppers dining series this past Saturday, July 23, 2011 at Root Down Farm in East Amherst, NY. This unique dining series is meant to encourage guests to explore and savor the bounty of the season all at various farms across Western New York. All proceeds from the dinners support Field & Fork Network. The inaugural dinner featured ingredients found fresh in the summer prepared by Chef Patrick Rhodes from Nektar Restaurant in Buffalo, all paired with wines from Arrowhead Spring Vineyards in Lockport!

Ken Spoth Farm Market and Farmer's Daughter Gift & Antique Shop

With plates in hand, guests arrived at Ken Spoth Farm Market and Farmer’s Daughter Gift & Antique Shop where they enjoyed a cocktail reception featuring braised local lamb (from Painted Meadows Farm) flat bread with charred scallions and yogurt, various local cheeses from Yancey’s Fancy and fresh local berries paired Arrowhead Spring Vineyards 2008 Meritage Reserve. This wine is a hearty blend of Cabernet Franc, Cabernet Sauvignon, and Merlot and pairs beautifully with lamb and other game meats. Guests were also provided a field tour of Root Down Farm from proprietors, Erin Grimley and Steve Blalock. Root Down Farm is a CSA farm (Community Supported Agriculture) in its first year of production. With over 50 shares, they have an extensive waiting list of folks who are eager to join next year.

Guests seated for dinner

At the conclusion of the cocktail reception, guests were escorted to the tented dining area where the first course was soon served. A distinctive take on a good ‘ole fashioned Buffalo chicken wing, Chef Rhodes wowed guests with Buffalo Style Duck. This deconstruction of the trademark wing consisted of duck confit with celery and carrots, Frank’s Red Hot Sauce with blue cheese slaw atop a lettuce leaf. This was paired with Arrowhead Spring’s 2009 Semi-dry Reisling, a fruity luscious wine with a balanced touch of sweetness.

The salad course featured honey roasted beets and shaved heirloom carrots with crumbled goat cheese and mint atop frisee lettuce. This was paired with a 2009 Arrowhead White Sauvignon Blanc which displays intense tangy lime and gooseberry flavor on the palate and is a perfect match for any summer salad featuring goat cheese.

Fresh Blueberry Granita made from berries picked at Oles Family Farm in Alden, NY

Next came the Intermezzo which was a delightful bite size portion of fresh blueberry granita and prepared the guests’ palates for the main course, Chard Wrapped Rabbit Loin.

The Main Course: Bacon stuffed Rabbit loin wrapped in braised chard

Chef Rhodes prepared fresh, tender rabbit loin from Painted Meadow Farm by stuffing the loin with bacon, then wrapping it in braised chard and then cooking it in an immersion circulator, sous vide style. The perfectly selected accompaniments included fresh summer succotash and herbed fingerling potatoes. Paired flawlessly with Arrowhead Spring’s 2009 Pinot Noir Niagara Escarpment vintage. This 100% Pinot Noir from the Demaison vineyard was aged for 1 year in French oak and has a beautiful nose of raspberry, cranberry, and the scent of fall leaves on a hike in the woods!

Chef Patrick Rhodes from Nektar in Buffalo

Last but certainly not least was the dessert course. Chef Rhodes wowed guests once again with his deconstruction of the campfire favorite, S’mores! A perfectly plated homemade marshmallow, alongside a scoop of oak infused vanilla ice cream with crumbled homemade graham cracker and a drizzle of chocolate fudge sauce. This course was completed with a glass of Arrowhead Spring’s 2009 Vidal Late Harvest ice wine.

In addition to Painted Meadow Farm and Yancey’s Fancy, guests enjoyed ingredients provided by Root Down Farm, Oles Family Farm & Promised Land CSA and bread donated by Farmers & Artisans.

The next Seasonal Supper will be Early Fall is on September 24, 2011 at Green Heron Growers in Panama, NY in Chautauqua County.