Beacon Bits -- "To the Nines!"

I stopped by Artisan Wine Shop for the Friday pour and delighted in a taste of champagne that Tim and Mei were offering to both celebrate Tim's birthday and to recognize their 9th anniversary in Beacon as of 8-18-06! Congratulations on both!!

Since I have been educated by Tim and Mei through the last 5 years of tastings and classes and consultations for purchases, I value all that they contribute to the Beacon community with their expertise and charm. I had so much catching up to do on learning about wines, that I have not really paid much attention to everything else that they offer -- spirits, beer, cider, accessories -- despite my frequent visits. Tim and Mei are always ready for a friendly chat and catching up on gossip; I learned that the company they keep in celebrating nine years in Beacon include Beacon Pilates, Max's on Main, and Homespun, with whom they plan to collaborate for a tenth anniversary celebration next summer. Artisan is in great company, all within a few blocks of each other, with all the venues having much success to celebrate. In fact, Max's was recently featured on Fios News 1's "Restuarant Hunter" feature show (air dates 9-2-15 and 9-5-15), along with other local foodie magnets, The Hop and Beacon Bagels.

What better way to spend a Friday evening than to celebrate good things with friends before moving on to pick up my Obercreek Farm half-share of vegetables and fruits.,,,,perhaps trying out the CIA recipe for tomato jam?

Food for thought:  The one word that comes to mind at this time of the year is "ripeness". When one thinks about the entrepreneurs who arrived in Beacon over a decade ago with a vision of potential success along Main Street, those who planted their seeds, weathered the uncertainty, and who worked hard to fulfill their desires -- it is wonderful to take stock and celebrate some of their ripeness of being during this Labor Day weekend! Despite what Shakespeare says, Love's labors are never lost!

Beacon Bits -- 'Ober' - Over (not really)

I celebrated my last pick up of the season for my Obercreek Farm CSA share by making a leek potato soup with the purple potatoes. To my surprise, and dismay, the soup did not take on a purple hue, as I had imagined. But it was not at all disappointing in its full and earthy flavor from the freshly picked veggies that are grown within 10 miles from home. It's my fourth year of CSA participation and this was the best year yet. I've signed up for next season and look forward to the 'bonus' Thanksgiving distribution. I have to keep reminding myself that I can continue to enjoy the bounty from Obercreek throughout the winter at the Beacon Farmer's Market and at their new store in New Hamburg where the farm is located. It will be great to see Sam and Tim and their crew without waiting for next spring.

Food for thought:  

As someone who has always functioned with the frontal lobes as a 'planner', CSA participation has reminded me that there is not always predictability in what I can expect. What has been sown may in fact not be reaped. Each time I showed up at the pick up, there were some elements that appeared abundantly, which indicated the peak of harvest for the vegetable crop that was at hand -- true for the tomatoes, zucchinis, peppers, but not so true for the celeriac, winter squash, onions, beets or bok choy. Part of the fun of being a CSA participant was putting together new combinations of ingredients and being able to create spontaneous recipes. It feels like a very European way to engage in the growing season; Jacques Pepin is my inspiration for culinary delights with the pick of the day, the find in the basket , the thrift of using everything that is at hand.  And so CSA membership is preparation for the medley of events that come at us in life when we least expect them, which allows us to be open and flexible, to seize the opportunity and to meet the challenge. And when we feel like we have to plan for success, we can always freeze that extra dish of ratatouille and serve it for brunch for guests when we choose to put it on the schedule.

Beacon Bits -- Loose Ends

I recently brought in odds and ends of leftover yarn for patients residing at a state hospital to learn how to knit or crochet or to practice previously learned skills. (Recent brain imaging research suggests the act of knitting integrates cerebral hemispheres.) The scraps of yarn from various projects were separated by color and the ends were tied together in a secure manner. Then the knitting and crocheting proceeded as if it were a full skein of yarn. The result blended together the loose ends into a whole.

The project reminded me of how I am feeling about the bounty of odds and ends related to my CSA share with Obercreek Farm. All season long I've been so pleased with my bi-weekly share (i.e., a half share) of kale, zucchini, eggplant, tomatoes, onions, melon, herbs, green onions, bok choy, beets, celery and turnips. 

I'm very happy that I continued with Tim Heuer and Sam Wildfong's Obercreek Farm for this second year after two seasons of a full share with Common Ground Farm. In fact, less seems to be more, and there is some trouble keeping up with cooking all of it. One thing is true of a CSA share -- the food is so local that it stores well, it lasts longer and stays fresh. But it still starts to add up and I eventually get to a point when I feel a frenzy of food preparation coming on. This seems to occur more quickly as the season progresses and the bounty of the harvest is plentiful.

In the past two weeks since my last pick up, I had such an occurrence and found myself cooking up a melange of delicacies that might not otherwise have been planned but the right combinations of veggies seemed to appear for them to come together.

Fennel Chutney

Saute chopped shallots with chopped fennel in olive oil until transparent. 
Add salt, golden raisins, honey and rose vinegar (purchased at the vinegar festival at 
Our Lady of the Resurrection monastery in Lagrangeville.) 
Serve with goat cheese on crackers.

Gazpacho

Dice 2 red peppers, 1 large cucumber, 1 onion, and 2 tomatoes. (I used an red heirloom and an orange valencia). Place all vegetables in a large bowl. Using an immersion blender, puree the vegetables until mixed and frothy. Add salt, pepper, juice of 1 lime, and fresh parsley (or basil or cilantro.)

Ratatouille

Peel and cut yellow squash and zebra eggplant into cubes. Dice one onion and 2 cloves garlic and place into a pan with olive oil. Saute until translucent. Add vegetables. Season with salt, basil, oregano and thyme. Dice 2 heirloom tomatoes (1 red and 1 green) and add to the pot. Cook for about 1/2 hour, stirring often, until tender. Serve hot or cold.

Curry 'Leftover' Soup

Peel and cube 4 to 6 white turnips. Dice several celery stalks including the leaves and 4-6 green onions (the white bulb as well as the greens). Chop several stems of kale. Slice 1 to 2 carrots. Heat canola oil in a pan and add all vegetables. Saute for several minutes until carrot and celery are wilted. Add 1 quart chicken broth (or vegetable broth). Add salt, pepper, 'monastery blend' spice (white pepper, cinnamon/cloves, nutmeg, ginger) , and 1 to 2 tbs. curry powder. Cook until all vegetables are tender (about 45 minutes.) Use immersion blender to mix; soup will thicken. If desired, add 1 cup skim milk. Bring to a boil and serve.

Seems like I finished all the cooking in time for this week's bountiful pick-up! 

Looks like I have enough for pickled beets and sundried tomatoes!

Food for thought: Whether it is knitted together or cooked in a pan, the act of creating something new from disparate ingredients feels like a fitting metaphor for a community that maintains all of its uniqueness while it blends together.  The multiculturalism of Beacon is like the chutney and the granny square; you still see and feel the distinct elements, but you can also taste something new when it all comes together.  Feels like it is time to get ready for the Spirit of Beacon Day (September 28, 2014) when the loose ends get tied up quite nicely with I Am Beacon.

Beacon Bits -- Firsts and Last

The autumnal blaze seemed to linger longer this year. Gratefully. The almost perfect weather throughout October was very much appreciated after the anomalies of the last two year's snowstorms and hurricanes arriving on October 29th. So this year felt more like a treat than a trick and was marked by some memorable events experienced for the first time, as well as the "last."

 

October 4th was the official opening of he Towne Crier Café in Beacon. As a new member, I used my free concert ticket on October 5th to see Battlefield Band from Scotland. I had never been to the Towne Crier in Pawling so I cannot compare the new with the old; however, I was satisfied with the venue, the ambiance, the music and the energy of the crowd. Pawling's loss is Beacon's gain! It will be interesting to see how things settle into a groove once the rhythm of the kitchen and wait staff and acoustical fine tuning are all in full swing. Towne Crier is a definite plus for Main Street and I know my first concert is far from my last. 

 

A second first this fall was a sail on the Clearwater, which embarked from the pier in Cold Spring on Columbus Day weekend. Despite the fact that there wasn't much wind and not enough singing, it was a memorable experience as I took in the panoramic view and unique vantage point to gaze at Constitution Island and West Point to the south, Little Stony Point and Breakneck to the east, and Storm King to the north and west. It was a most beautiful way to float along on the Hudson on a warmer than usual October day, remembering the working, wind-powered sloops of yesteryear, while celebrating the vision of Pete Seeger's environmental teaching vessel in the present. Supporting the mission of the Clearwater continues to insure a watchful eye on the state of the Hudson River for the future.

 

Alas, amidst the firsts, I picked up my last share from Obercreek Farm, the CSA that I joined for the 2013 season after two years of membership in the CSA at Common Ground Farm.

The bounty of the crops this year was notably improved. The sight of this sample autumn harvest of cauliflower, broccoli, leeks, potatoes, kohlrabi, spinach, scarlet turnips, and autumn crown winter squash was enough to inspire a potato/leek soup and roasted root vegetables medley, whetting the appetite for the culinary delights of this last share, while signing up for next year's growing season.

 

Food for thought: New beginnings in the midst of endings keep the cycle of renewal going strong. Novel experiences inspire us to explore further. Deeper. We develop new habits, traditions and routines when we indulge in the same thing over and over and over again. Something new becomes something old, just as the familiar Girl Scouting song says, we are reminded to -- 'make new friends, but keep the old, one is silver and the other is gold.'

 

Potato Leek Soup

 

1-1/2 stalks leeks, cleaned, sliced and roughly chopped

5-6 potatoes, peeled and cubed

48 oz. broth (I use chicken)

12 oz. water

Butter, canola oil, parsley and tarragon (fresh or dried - as you like)

Salt and pepper to taste

 

Saute leeks and potatoes in a combination of 2 tbs. butter and 1 tbs. oil in a large pot until leeks are translucent (about 15 min.). Add broth, water, parsley, tarragon, salt and pepper to vegetables and cook for about 1-1/4 hrs. Puree soup. Add 1/s cup milk or cream (optional.) Return to heat. Serve with chopped fresh herbs sprinkled on top. If milk/cream was not added to the soup, a dollop of sour cream on is a nice garnish.

 





Beacon Bits - This-'n'-That

I finally got to visit the Visitor's Center kiosk on the corner of 9D and Main Street. Run by the Chamber of Commerce and chock full of informational brochures for Beacon and the Hudson Valley, it was staffed by a family of friendly volunteers. Local vendors are allowed to bring posters, flyers and business cards to have available for distribution--helpful for Beaconites, as well as visitors to town. Word has it that if you don't find this center open, you call always stop into RiverWinds Gallery on Main Street, which serves as a tourist information site as well. Great for business and helpful for those looking for personal recommendations from those who are in the know!

I also finally got to The Hop, although I almost kept hopping along because of the size of the lunch time crowd on Labor Day. But I was determined to take in the ambiance and savor the selection of comestibles and potables in this artisanal fare and craft beer specialty shop.

 

While the logo on the available T-shirt advises that The Hop is "not a bar" -- I wondered if some couples holding court at the counter were in fact using it as a 'watering hole' as they addressed politics, the economy and sports over a few glasses of ale served on tap. It was the friendliness of the waitress that encouraged me to stay and test out the menu with the

simple grilled cheese (Adirondack Red Wax) on multigrain bread served with a cup of the best corn chowder I've ever tasted along with a glass of Doc's Hard Apple Cider. Simple and delicious.

On the way out I asked for a link of the uncooked lamb and kale sausage in the refrigerated case along with other meats and cheeses for sale for take-out, making it very clear that the butchering that occurs in The Hop is serious and shouldn't be overlooked for special ingredients for cooking at home. The sausage was perfect sautéed with fresh tomatoes and garlic that were picked up last week from Obercreek Farm, the CSA that picked up where Common Ground Farm left off.

All in all, it was a satisfying lunch and the visit allowed me to see that standing around the center island, which showcases a variety of local beers, was not inconvenient or uncomfortable when all the tables (way too few in number for the popularity of this venue) are full -- which is quite often. Thank goodness for the take out option!

 

Across from The Hop is my favorite antiques dealer, Kathleen Newcomb, of Studio Antiques. Now in its third location since first shopping there in January 2011, the shop is now home to multiple dealers. It's always a pleasure to browse and have a chat with Kathleen who is also an artist and master of restoring fine paintings.

Now that I've finally caught up with the odds and ends at summer's end, I eagerly anticipate the autumn with all of its activities that are packed into a limited amount of time and hope to blog about some of them in detail in a more timely fashion!

 

Some food for thought: Some of us need closure and are troubled when we have those loose ends hanging around. Blogging has left many loose ends for me over the last couple of months, but the satisfaction of finally getting to tie them up and check them off the list is a good feeling. These quiet days in early September when the weather is cool in the morning and evening, the days are growing shorter and the leaves are starting to change colors are like loose ends. There is a sense of turning and moving in a direction that will eventually signify there is completion. Boats are being pulled from the Hudson, pools are being covered over, annual plants are being unpotted and perennials are being pruned, and the harvest of new apples is in full swing. All of these rituals are endings that can be savored while they last because they will make room for what is to come. The season of abundance, variety and novelty is on its way. It is the season for the Hudson Valley to continue re-inventing itself along the lines of the historical tradition of drawing people to the area that look for creative and restorative activity. Past and present artifacts attest to this impression. The first 100 years of life in Beacon just might be undone by the second 100 years at the rate things are going. There's a virtual renaissance of food, art, culture, and naturalistic leisure. Anticipate the pleasure and savor each moment of joy. Hello autumn!

 

 

Selected Coming Attractions

9/13-9/15 - Beacon Independent Film Festival (BIFF) - University Settlement Camp

9/14 Second Saturday

9/22 First Wine Class of the Season on Pinot Noir at Artisan Wine Shop

9/29 Mt. Beacon Incline Railway hike during NY Ramble

9/29 Spirit of Beacon Day Parade (rain date 10/6)

10/4 Opening show at Towne Crier Café

10/12 & 10/13 Clearwater's public sails from Beacon (Saturday) and Cold Spring (Sunday)

10/12 Second Saturday

10/18-10/20 Sheep & Wool Festival, Rhinebeck, NY

10/20 Cider Crawl in Beacon, coordinated by Artisan Wine Shop

 

And don't forget your last Zora Dora of the season before they close in October!

 Highlights of summer 2013

Cucumber-Lime-Mint, Caramel Pink Sea Salt, Vanilla Beet Tie Dye, Avocado, Grapefruit-Honey-Ginger