The Slowcook at Spydog Farm The Slowcook at Spydog Farm

News from Up North

July 28th, 2013 · No Comments · Posted in News from Up North

One of many local cheeses to savor

One of many local cheeses to savor

Salem’s big event of the year–the Community Center’s Al Fresco Dinner–drew several hundred people last night for a menu designed around locally grown ingredients. But for my money, the most spectacular display was the incredible array of local cheeses. Among them were several from the sheep farm where we purchased our Friesian Ewes, 3-Corner Field Farm in Shushan.

Tables of cheeses, sausage and crudite constituted the hors d’oeuvres, according to organizers, but for many of us this could well have been the main event. There were also local wines for sale by the glass. Make it a free bar and we easily have called it a night right there. But there was more: a salad of roasted peaches and goat cheese, pork loin and baby potatoes, beef with chimichurri sauce, vegetable salads. Okay, the pork was overdone and looked like sliced lunch meat and they overdid it with the chimichurri sauce. But everyone had a great time, including the local band and a gaggle of volunteer servers, who seem to have been recruited from the local junior high.

Dinner al fresco at Salem Community Center

Dinner al fresco at Salem Community Center

Dessert was divine: a cobbler constructed of local rhubarb, apple and blueberry. Weird combination? Perhaps, but it worked and it was topped with whipped cream from the dairy where they make some of our favorite ice cream, Battenkill Creamery. What’s not to like?

The fun starts all over again this morning with an al fresco brunch….

Congratulations to the Cambridge Central School Class of 1963 on holding their 50th reunion. Apparently, a great time was had by all at the local American Legion post.

Speaking of which, there will be a photo shoot for the 54th issue of the American Legion Community Birthday Calendar at 11:30 at the post this morning. Come as you are, or wear your uniform.

John Kribs is the featured performer in today’s concert on the green in Cambridge. You may remember Kribs from his work with The Racquette River Rounders and Johnny and the Triumphs. Music begins at 2 p.m at the gazebo on Memorial Drive.

Congratulations to all the boy scouts from Hoosick Falls Troop 63 who earned merit badges attending Camp Wakpominee. Swimming, archery, wilderness survival, fishing and soil and water conservation: many areas were covered in the outing.

Calling all wool crafters: you are needed for the 9th annual Sheep Dog Trial and Farm Festival at the Merck Forest and Farmland Center September 7 and 8. This includes spinners, felters and weavers. Crafters will be provided with an indoor table to display work and space to give demonstrations.

Mark your calendars: the St. Stanislaw Society will hold its annual clam and steak bake in Hoosick Falls September 1. Clam chowder and raw clams will be available, in addition to hamburgers, hot dogs, sausages and tickets for a lobster raffle.

A junior drum corps competition highlights the annual Turning Point Parade and festival in Schuylerville next Saturday, August 3. This year’s theme–“Community Pride: The Green Sabres”–celebrates Schuylerville’s legendary corps, first organized in 1949 and winner of many prizes. The corps represented New York State in the inaugural parade of President John F. Kennedy. The festival kicks of at 1 p.m. Saturday at Fort Hardy Park, and continues Sunday with a parade beginning on Spring Street. The junior drum corps competition is scheduled for 3:30 p.m. Sunday at the central school athletic field.

Finally, Rensselaer County Dairy Princes Lindsey McMahon attended the farmers market in Brunswick this week where she handed out free cheese samples and “milk punch.” She also held a program for kids at the Valley Falls Free Library, where she read from a book that teaches how milk gets from cows to kitchen tables.

Apparently, July is National Ice Cream Month and the dairy princess recommends making banana ice cream parfaits. “This recipe is one of my favorites because it combines the warmth of melted caramel with the cool chill of refreshing ice cream.” Heat caramel, vanilla and ground cinnamon in a skillet. Add four sliced bananas, heat through and spoon the mix into small dishes. Add butter pecan or vanilla ice cream.

This edition of News from Up North was culled from actual news reports in the Washington County Area and is presented here for the enjoyment and edification of our readers. As always, stay alert and please drive carefully.

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