A “Big Thanks” to everyone who came out to the Harvest Dinner. We really enjoyed meeting everyone and look forward to hearing fro you agin.
Also a big thanks also goes out to all the folks at Baltimore Woods who organized this event. What a fantastic venue. We look forward to doing this again.
Hope to see you at the markets soon.
Savor the taste of CNY in early winter and discover the wealth of culinary delights available this time of year. Cruise through grazing stations, while sampling different types of locally grown and produced foods. Enjoy meeting and talking with the people who provide our communities with these foods.
Participating food producers include:
Yummy Tummy Sweets
Drover Hill Farms
Early Morning Farm – CSA
Elderberry Pond
Flour City Pasta
Forty Weight Coffee Roasters
Horsford Farms
Meadowood Farms
Mu Mu Museli
Owens Orchard
Shotwell Brook Farm
Stephen Landon “the free range chef”
Stones Throw Farm – CSA
Wake Robin
WW Texas Longhorn Ranch
and more!
Sunday, January 22nd
• Grazing Session 1: 1pm-3pm
• Grazing Session 2: 4:30pm-6:30pm
Registration for the event is required.
Tickets: Members: $20/pp
Nonmembers: $35/pp
Tickets are on sale at Baltimore Woods.
Call (315) 673-1350, email info@baltimorewoods.org,
or visit www.baltimorewoods.org
Hey we will not be at the CNY Regional Farmer’s market this weekend.
We’ll see you next weekend, New Year’s Eve. Shed E 7am-2pm.
Have a Merry Christmas.
Don’t forget, we will be at the SUNY Upstate Farmer’s Market on Friday.
We will be at the Regional Farmer’s Market (Shed E) on Saturday
Limited Time Only:
Holiday Sugar Cookies (NEW FLAVOR!)
Molasses Ginger Cookies
Double Chocolate Peppermint Cookies
Signature Flavors:
Triple Chocolate Chocolate Chip Walnut
Rosemary Lemon Butter Cookies
Cranberry Orange Scones
Mini Maple Pecan Pies
Brownie Bites
Flourless Cashewnut Butter Cookies
NEW Flavors:
Oatmeal Raisin Cookies (NEW FLAVOR!)
Breads: (Limited Supply)
Honey White Bread (NEW!)
Baguettes
What: The Winters Upstate Farmers Market
Where: Upstate University Hospital. 2nd floor small cafeteria (Adjacent to the main cafeteria)
When: Friday December 9th – 11am-2pm
Address: 750 East Adams Street, Syracuse, New York, 13210
View Larger Map
Potato Starch and Potato Starch Flour are the same thing. However, Potato Starch (flour) and Potato Flour are different.
Potato Starch is a very fine flour with a bland taste, that is made by removing the potato peel, made into a slurry and watery mix, then dehydrated to form Potato Starch. The Potato Starch is not cooked, thus it does not absorb much water unless it is heated. For example, it will make an excellent gravy if heated with liquid in a saucepan.
Potato Flour is heavy with a definite potato flavor made from the actual potato including the potato skin and will absorb large amounts of water because it has been cooked and contains the peel. It is not used as main flour in baking as it would absorb too much liquid and make the product gummy. Small amounts are used to increase water, hold product together and so on.
