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North Country Kitchen, by Yvona Fast

Cooking with sauerkraut

Before the era of refrigeration, everyone brought home cabbage in the fall to be made into barrels of sour kraut. Because they could not go to the supermarket for lettuce, spinach and broccoli imported from warmer lands, sauerkraut was one of the primary winter vegetables available, because it ...

Citrusy Cabbage Slaw 
(Photo provided — Yvona Fast)

Citrus salads brighten dark winter days

In the middle of winter’s chilly weather, gardens are buried deep under a blanket of snow. Stews, casseroles and meat dishes reign supreme. That’s when a dose of bright citrus adds a touch of sunshine to the North Country’s dark, wintry days. This time of year, most fruits and ...

Stew
(Photo provided — Yvona Fast)

Adirondack wildlife in the kitchen

Wildlife is the theme of this year’s Winter Carnival. Here in the Adirondack wilderness, many people hunt and fish. Wild game includes everything from deer to bear, turkey, grouse, rabbit, squirrel. There are also many types of fish. In spring, summer and autumn, our woods are full of wild ...

Basil Veggie Chicken
(Photo provided)

Healthy meals for hectic days

The second week of February is a hectic time around here. It’s Carnival time! So what’s to eat? The carnival includes many food events where you can dine in style: there’s the annual mixer, the dinner theater, and a variety of meals sponsored by groups like the figure skating club, ...

Soup and bread: Homemade delights

Bread, the “Staff of Life”, is a basic part of our diet. We eat it daily. A basket of bread on the table is a regular accompaniment to many meals. We beseech God: “Give us this day our daily bread” - and we take it for granted. January is National Wheat Bread Month. On a cold ...

Shepard’s Pie
(Photo provided — Yvona Fast)

On a cold January day …

Shepherd’s pie is a comfort classic great for winter. It makes great use of frozen veggies at a time of year when these are a staple. It is also a great way to use up leftovers: meat, potatoes and veggies from past meals can combine for a delicious, easy, one-dish meal. Add a salad and fresh ...

Cinnamon apple cranberry cake 
(Photo provided — Yvona Fast)

Spice up the holidays with cinnamon

It’s December. The ground and the forest are all coated with white. Decorations are sprouting up all over town. Craft sales abound and include lots of sweet treats. It’s the season to indulge. And ’tis the season to bake. ’Tis time to dig out aprons and seek out grandma’s old ...

brussels-sprouts-12a

Brussels sprouts are trendy

Thanksgiving has passed. The ground is covered with a blanket of crusty snow. Local farmers’ markets have moved indoors. Late November’s chilly weather is peak season for Brussels sprouts, which will disappear from area farmers’ markets in a month or so. These small green balls ...

yvona

Rootin’ for Thanksgiving

The trees are bare. The fields are empty. We spend more time indoors, and turn on the long-neglected oven to fill our home with warmth. The cool gray of autumn brings a bounty of fresh fall flavors.  Aromas of fragrant roasting turkey, earthy potatoes, casseroles, and ...

Turnips: Another delicious autumn root

Turnips have been cultivated in the Middle East for more than 4,000 years, and were a common staple in the Greek and Roman worlds. Like carrots, potatoes, beets, parsnips, celeriac, onions and potatoes, they were dug in late fall and stored in root cellars for winter use before refrigeration. ...