food

On Wednesday we ran this same poll question, but it was clear from all of the "Other" answers that I left out quite a few places that should have been included.  So I thought for a weekend bonus poll, I would re-do it with those places added into the answer options.

Memorial Day in Byron, Monday May 25th.

9:00 AM - Plant Sale at the Byron Presbyterian Church on Rt. 262. 

All Day - Food concession

All Day - Vendor tables with crafts and rummage

11:00 AM - Town Parade (begins on Terry Street and proceeds east on Rt. 262, concluding with a ceremony at the Byron Cemetery).

Noon - Free games for children in the park next to the Presbyterian Church on Rt. 262, also featuring "Mr. Squiggles" (Mr. Squiggles is sponsored by the Byron-Bergen Library through a grant from the NYS Council on the Arts Decentralization Program).

1:00 PM - Big Auction on the lawn of the Presbyterian Church, Rt. 262.  Antiques and furniture are included. 

3:00 PM - Duck Race, sponsored by the Byron Town park Committtee - purchase your chances throughout the day at the park next to the church.  Watch the thrilling finish on the Trestle park Bridge, a short walk from the Presbyterian Church.

For more information, please call the Presbyterian Church, 548-2800.  For vendor table space, please call Laura at 548-2245.

To a California boy like me, you would never think of New York being a hot spot for regional food.  That seems like a Southern thing, not a Yankee thing.

Now that I've lived her a while, I see that I suffered from a profound misconception. The rest of the nation may not know about New York's various delicacies, there there are plenty of specialty items throughout New York.

A TimesUnion.com food blogger started a conversation about NYS regional food, and our own Pok-A-Dot popped up in the conversation. Karen Seward leaves the comment:

Roast Beef on Weck from the Pok-A-Dot in Batavia
White Hot from Pok-A-Dot in Batavia
Pontillo’s Pizza in Batavia (they are now closed :-(

We should note, of course, that Pontillo's in LeRoy remains open and does deliver to Batavia.

Other regional foods mentioned:

• Buffalo: Anchor Bar Buffalo Wings
• Rochester Garbage Plate (Nick Tahoe’s was the 1st and is still the best)
• Utica: Greens Romano (Escarole sautéed in Olive Oil & Garlic, seasoned with Prosciutto, Bread Crumbs, Romano & Hot Peppers).
• Grape pie in Naples, NY.
• Cider donuts - I’ve lived all over the east coast and never saw one till I went to Goolds.
• Plattsburgh and North Country: Michigans (you’ll see these as Coney’s elsewhere, but they are very different from your standard chili dog)

What would you add?

On this particular Wednesday morning in February, a thermometer posted outside the School for the Blind in downtown Batavia reads an air temperature of nearly five degrees below zero. Cold enough to freeze the spit in your mouth before you can even get out the words: cold enough...

Cold enough that the steering wheel on my '93 rustbucket of a wagon needs more coaxing than usual to make a full left turn. Still. I make it to Porter Farms whole. Shivering, but whole. I'm not sure what to expect, though I've got an image of farmhands tucked into woolen socks, sitting around the fireplace thumbing seed catalogues and dissertations on soil conservation. I've got what you might call a novelistic imagination that doesn't often sync up with the way things really are.

Of course, there's too much work to be done to sit around the fireplace.

The farm's patriarch, Mike Porter, looks over paperwork in the cab of his pickup. He's got the engine running for heat. Inside the barn behind where he's parked, the hundred or more sheep mill about in their stalls, caterwauling like the dullards that Porter assures me they are.

After he shuffles a few of them out into the bleak white light of day, they start to cough. Agitated from the rush to get outside, they stir up some of the dust in the feed they just sucked down. They sound like old men, hacking up a lifetime's worth of lung tar.

I ask Mike what life is like on the farm in the middle of a desolate upstate winter. He shrugs. It's much the same as what life is like on the farm in the middle of a grueling humid upstate summer. Only, you get home by 6 o'clock instead of 10 o'clock.

"We're busy in the winter, but not as busy," he says. "I don't get here until between seven and eight, and I'm home by six. That's a short day."

Winter work is much like work the rest of the year for Mike. Only he's not in the fields pulling or planting crops in addition to doing everything else he does. As I said, I came expecting quiet study indoors while the fields outside crackled in the frost. Not so.

"We have livestock," he says, "so we're busy every day of the year."

They've got lambs and beef cattle. They're also still packing and shipping onions and cabbage. Plus they'll be starting the greenhouses in a few weeks. Then there's the work on the farm equipment that is about due to start... and the renewal for the organic certification... and all the planning. Always planning. Planning on what to plant, when to plant it, where to plant it.

So yeah. They're not sitting around darning socks and learning about soil erosion. "It's always a work in progress," he says. "If you stand still, you go backwards."

Porter Farms also maintains a Community-Supported Agriculture program that keeps folks busy throughout the year. They're about to start their 14th season. They wrapped up last year with 650 members. A CSA program allows folks in the community—some join from Rochester and Buffalo, too—to pay a lump sum to receive 22 weeks of farm fresh produce. They can pick up a bag of mixed vegetables from the farm every week from about the middle of June up until the week before Thanksgiving.

They grow everything for the program: beets, bell peppers, poblano peppers, summer squash, pumpkins, beans, lettuce, roma, heirloom and sun gold tomatoes, swiss chard, butterscotch melons, cucumbers... I could go on. You get about 10 to 12 pouns per bag. Plus they give you recipe suggestions and a weekly newsletter about the selection.

Mike's daughters take care of most of the work for the CSA program. He's busy with the livestock and the day-to-day running of the farm. A couple times of month, he makes the trek down to New Holland, Penn., where most of his sheep go to auction. Those are the really long days, he says. Some nights he may even end up staying over and driving back in the morning... to start it all again.

If you want to find out more about the CSA program, please check out the Web site for Porter Farms, which has all the info you need on how it works and how you can do it.

And now... some sheep butts for your viewing pleasure:

This is a perfect recipe for a great Superbowl appetizer!

Maybe this headline should read: How Batavia can save downtown by doing the opposite of what Rochester does... Allow me to explain. Most of us in the area remember the Fast Ferry flop. For Rochesterians, the very word ferry still stings like a jellyfish whip. In a poor attempt to promote cross-cultural relations between Rochester and Toronto, the city sunk millions into a ferry that would cart folks back and forth from the two cities. We all know where that went—nowhere.

Why? One reason that I'm guessing at, is that you're not going to boost your own city's cultural wealth by sending your residents elsewhere. Keep them here. One good way to do that is to offer low-rent studio space to artists in neighborhoods they can afford to live in. Rochester has done this on North Goodman Street, where the city's cultural center faces Village Gate, a quaint shopping center, and Anderson Alley, an old button factory turned into studio space. Ditto Artisan Works off of Winton Road.

Some of you may be wondering why we should give the artists a break. Look at New York City. Wherever artists flourish, along comes business: initially in the form of good eateries, but soon, small shops begin to pop up, followed by large banks. This, unfortunately, then leads to the phenomenon known as gentrification, when all the rich folks with a penchant for what the hipsters have built, simply move and take it over. Go to Brooklyn sometime if you don't believe me. Of course, artists alone do not create this environment. A lot of the appeal is based on a sort of myth of the authentic urban experience: a city block that looks, smells and feels like a city block should feel. It's got natives, it's eclectic, the people have roots there, and the place has a cultural vibe all its own. Again, this is the myth of the authentic urban experience. But as we know, myths are often rooted in actuality.

Rochester has much of this authenticity in many parts of the city. The idea being bandied about for Renaissance Square was designed—or so I believed—to provide a catalyst to further this sort of authentification downtown, which has unfortunately lost its flavor, its character, and, in many cases, its business. With that in mind, the city thought to build a big theater, a cultural mecca right downtown to draw folks in, rather than push them out. Flanking this theater would be a bus terminal, so people can get to and from the theater, and a satellite campus for Monroe Community College, so people can go there to learn, as well. That was the plan anyway.

From the Democrat & Chronicle:

A decision announced Monday to move ahead with the Renaissance Square project will allow federal funds to be spent on a bus station and a community college campus.

Funding for the third part of the project, a 2,800-seat theater, has not been secured and if the money isn't raised, the theater won't be built, Monroe County Executive Maggie Brooks and Sen. Charles Schumer said during a joint appearance in Rochester.

"The likelihood of federal or state funds being raised for the theater is unlikely for the foreseeable future, certainly for the next few years," Schumer said. "Given the economic situation, it's difficult to raise private funds, so moving forward with the community college and the bus terminal is very important. We don't want to hold things up any longer."

Some of you may be saying: "Big deal. No theater. Who cares." Rochesterians should care. What sort of "Renaissance" with a capital 'R' does Rochester hope to effect with a bus station and a satellite campus? How will these two components bring people downtown? Going ahead without the theater would mean, in my honest opinion, not going ahead at all, but just standing still, which Rochester has proved itself quite capable of doing over the past few decades.

So Batavia, take a lesson. Do not do what Rochester does. This does not mean sink all the tax money into expensive cultural projects. What it means is play up your strengths and appeal to the culture of your population by creating an atmosphere that is hospitable to making and performing the arts. The rest will follow.

Batavia already has the authentic urban experience on the Jackson Street block downtown: good eats at locally-owned restaurants, established shops that appeal to people's curiosity and the mall. Uh, wait a second. Scrap that last one. Literally: scrap that last one. Large-scale programs such as Summer in the City do a great job of attracting people to this part of the city. But it's a one-time, thanks for your patronage kind of event. What about micro-celebrations. How difficult would it be to close up a lane of parking across from Margueritas and the Jackson Street Grill, set up some tents, tables and chairs, and serve a summer evening outside. Maybe book a juggler or something to keep folks entertained. I'm sure there are better ideas out there.

Although technically not downtown, the Harvester Center and the many buildings around it, offers a perfect place to start incubating: businesses, artists, offices and public spaces. Maybe above all else: public spaces. Small courtyards where people can gather, grab a drink, listen to some live music, whatever. Maybe a violinist in the local philharmonic can be persuaded, via a modest monetary encouragement, to practice a few nights out in the open, outside a coffee shop that fronts a courtyard in the now verdant square that once was an indsutrial wastescape.

Whatever you do, Batavia, just don't do what Rochester does. No matter how pretty you paint it, you can't call a bus terminal a renaissance.

Sad news for local gastronomes: Sallome's Deli in Batavia is dark. The Oak Street eatery has been closed up since at least last week. A sign on the door simply reads: "Closed until further notice," and a number is given where customers are encouraged to leave a message. We called that number and left a message. Anyone with a gift certificate is encouraged to call the same number (201-7300) and leave an address where a refund can be mailed.

Sallome's opened up this past summer.

We will keep you informed of any updates.

It's been a placid day out here in Le Roy today. It's cold but not too cold. Grey but not too grey. So many homes here have shutters. It reminds me of the Parisian suburbs, peopled with tree-lined rues and avenues and stately, majestic homes. After a morning of work and wandering and talking up the few folks I already know in the area, I pulled up a stool at the Eagle Hotel for a hot lunch.

You can't read the plaque in this photo—obviously—but it's there, behind the tree. It reads: "Here at the Eagle Hotel the LeRoy village government was organized on July 12, 1834. Presented in honor of the LeRoy Sesquicentennial 1984." Sesquicentennial means 150th anniversary. Of course, 2009 would then make this the 175th anniversay of the village. Rochester and Toronto are also in the midst of their 175th. That's the demisemiseptcentennial for you other logophiles out there.

So we know that the Eagle Hotel, too, has been around for at least 175 years, likely more. Unfortunately, the owner, Nancy Scott, was not around to chat with me when I stopped by for a fish fry—tasty and served with a smile—earlier today. I'm looking forward to finding out more about the place. A couple folks at the bar were able to tell me enough to only whet my appetite further. For example, it used to be a stagecoach stop on the route between Buffalo and Canandaigua. A few folks even swore that much of the furniture inside, including an old liquor cabinet and the bartop, are leftovers from the days when the Eagle likely served sarsparilla and the clientele knew the difference between the withers and the croup.

Anyhow, the Eagle is old, and, according to the bartender who readily admits a fear of the ghosts who haunt the place, it's got its share of stories to tell. Once we find out more about the place, we'll share it with you.

You couldn't ask for more perfect timing on this one folks—that is, as long as you've already got the ingredients in the house. In this fifth episode of Cooking With the Dairy Princess, Anika Zuber shows us how to prepare a rich, white chocolate, hot chocolate.

Mmm.

 Thanksgiving is this Thursday and Americans will come together to give thanks and enjoy a safe and affordable meal with their families.  It's important to remember where our food comes from and the family farmers and ranchers who provide America with such a bountiful harvest.

Earlier this month, eleven 4-Hers from around the county showed off their nutritional and culinary know-how at the Produced in New York State Food Contest that was held at Martin's Super Food Store in Batavia. In front of a panel of judges, each participant prepared a recipe using at least one cup of fruits, vegetables or meat that had been produced here in the Empire State.

Jennifer Lichtenthal showed us how to make her cabbage casserole, a recipe passed down from her grandmother. She also informed us that New York, if you can believe it, is the number one cabbage growing state in the country. Enjoy! 

For the complete recipe, or for any of the other ten recipes featured at the Produced in New York State Food Contest, please contact the Cornell Cooperative Extension at (585) 343-3040.