Then on to Opening Day at the New Milford Farmers Market. I arrived at the new Milford green at 12:20 PM but the market runs from 9-12. I’ll say this, they sure clean up well after themselves because there wasn’t a trace when I got there! I’ll just need to get started earlier next week.
At Holbrook’s, a cheese tasting was in-progress. They’re carrying a larger selection of cheeses, including Cato Corner, Beltane, and Sprout Creek Farm from local sources, and the tasting was an opportunity to introduce their customers to these new offerings.
I scored:
a couple of bunches of ramps (HT to Kaela—check out her post learn all about ramps)
a big bag of loose spinach (obviously in need of morels)
a big bag of mixed greens, mostly arugula, with a pick-my-own private lesson from John (who shied out of a video). Picking greens with John is more than an educational experience: Here, taste this. Now this. Whaddya think of that? Ever taste anything like that?! No charge for all the greens I consumed while picking!
cheese: Womanchego and Vivace Bambino from Cato Corner and Ourey and Doe Re Me from Sprout Creek Farm
By the way, Holbrook’s is back to their regular season hours: 9 AM to 6 PM, Monday through Saturday.
Then on to New Morning where I scored:
Stone Wall Dairy raw milk
Deerfield yogurt
I missed the fiddleheads, but am now on a call list!
Then it was off to Rich Farm with the kids for the first ice cream of the season.
What a beautiful spring day! We’ve been having several of them lately and I’m loving it. Lots of little shoots coming up in the garden, but that will wait for another post.
Today’s forage began at Redding Roasters for some peaberry and espresso beans. No, the coffee’s not local, but it is very locally roasted and as fair trade and organic as Bill can find.
Then on to Holbrook Farm where I scored spinach and red leaf lettuce.
Then on to the Fairfield Winter Market (seems weird to say that when the temperature was in the 80s!). The vendors were all outside. I scored:
New Morning Natural Foods has my milk and yogurt put aside (they’re nice that way) since I’ll be over in their neck of the woods tomorrow. Might as well save some food miles.
Redeeming my own birthday gift from Phillis, I drove up to Albany to see my two favorite musicians (one local, one not). About an hour into the drive, I came upon the adorable hamlet of Clinton Corners, NY. Despite the regional transformation from agricultural to residential, the area still has an agricultural bent to it. A sign at the local Agway says, “Pick up chicks here.” There are numerous farms in the area with grass-fed beef, maple syrup, fresh eggs and more. Clinton Vineyards is here. But the highlight of Clinton Corners (in my not-so-humble-opinion) is Wild Hive Farm Bakery and Café.
Wild Hive Bakery Cafe
Don Lewis‘ Wild Hive is more than a Bakery Cafe; it’s a locavore haven. They micro-mill local organic grains for all of their breads. They raise their own chickens for their eggs. They sell products from other local farms, including an extensive dairy case. Their menu boasts a 10-mile hamburger! And the café food is delicious.
I first learned of Wild Hive in July 2008 at a NOFA-NY event at Lightning Tree Farm. I got to sample breads made from a variety of grains, baked in Don’s special oven. It was love at first sight (bite?) and I’ve been a fan ever since.
Wild Hive’s Micro Mill is rather popular with other locavore bloggers in my neck of the woods. Most of us have a story about how incredibly flexible and creative staff at Wild Hive is when it comes to delivering the goods. At our locavore pot luck, several of us shared our Wild Hive stories. One told of meeting Wild Hive employees at a halfway point to exchange white powder for money in parking lots! When I ordered several pounds of grains at once, they called to tell me that the postage would be significant and if I could wait a week, one of them was planning to run an errand in my neighborhood and could drop my order off at my home. Can you imagine? How many people have a miller that will do that? (For that matter, how many people have a miller?)
I brake for bread
The Wild Hive Café is also a community gathering space and an educational resource. Just chatting at the check-out, I picked up a valuable tip for storing garlic: clay pots in a dark, dry place.
You can keep up with their menu and seasonal offerings as they come in by following Amy’s Wild Hive blog.
I couldn’t help myself—I stopped back in on the return trip. On this fortuitous forage, I scored:
And for immediate (or soon thereafter) consumption: an entirely local egg and cheese sandwich, corn muffins, cinnamon biscuits, and Deans Beans coffee!
Planting, harvesting, and sharing information about local food
