Raw Honey is back! Stop up and see what the buzz is all about!
Tuesday, December 1, 2009
Wednesday, November 25, 2009
Open in December!
The Borodino Market will be open
December 5th 10AM-4PM
December 12th 10AM-4PM
December 19th 10AM-4PM
or by Appointment (315) 673-0744
Happy Holidays!
Wednesday, November 4, 2009
The end of Gourmet
Since its foundation in the post-WWII years, the articles in Gourmet represented a well-traveled, thoughtful approach to food, with many pieces contributed by well-known writers and cooks such as James Beard, Laurie Colwin, and M.F.K. Fisher. For years, it inspired home cooks as well as aspiring chefs with its insightful articles and recipes, as well as its stunning food photography and design. Gourmet Magazine inspired chefs such as Alice Waters of the celebrated restaurant,Chez Panisse, who told the New York Times that a review in Gourmet used to mean everything. The publication was a cultural icon that represented good living and a whole-hearted enjoyment of food
This iconic magazine has inspired aspiring culinarians for decades and I think it would be safe to say that this thanksgiving season people may even revert to some featured recipe in a favorite saved back issue. Perhaps that Brandy hard sauce in the November 1958 issue! Nostalgia and flavor a recipe for building family bonds.
Monday, November 2, 2009
Rooibos Black Barley and good Friends
The day after Halloween we embarked on a family outing with friends to embrace the root of what has developed into a commercialized quasi-holiday. The early pagan Celtic festival “Samhain” (pronounced sah-win) celebrated the end of the harvest and it was believed that at this time the veil between the living and the dead was thinnest and as such souls were celebrated and remembered on this day. It was with this knowledge we embarked on a walking tour of classic Fort Hill cemetery. The crisp fall air, the sparkling rays of sun, and the last vestiges of fall color enhanced the experience as we embarked on the self-guided tour of historic marker of families long departed along with grave rubbing of some of the more usual inscriptions and carvings. The cemetery is a truly historic journey.
Following this historic inspirational hike we headed to the warmth of a cozy farmhouse for conversation and a fall feast. The kitchen was a treat for the senses the smell of freshly baked focaccia bread with hints of parmesan and rosemary. Steaming bowls of potato leek soup. An amazing warm grain dish made from black barley, pepitas, pearled barley and sweet potatoes with a brown sugar balsamic dressing. Piping hot pots of aromatic Rooibos and Kyoto cherry flavored teas with generous spoonfuls of raw honey. Spicy pumpkin crystallized ginger bread and liberal doses of stimulating conversation.
Rooibos has become a fixation with our family and we encourage everyone we come in contact with to try it. Rooibos is full of health benefits that we firmly believe has helped our family stave off colds and increase the body’s immune system. Rooibos is an incredibly nutritious natural beverage. It contains iron, necessary for transporting oxygen in the blood, potassium, calcium, necessary for strong teeth and bones, copper, zinc, necessary for normal bone growth and development of healthy skin magnesium, fluoride, necessary for strong teeth and bones, manganese and sodium, necessary for fluid and acid balance. Needless to say the pot of Rooibos was the first to be emptied!
Friday, October 30, 2009
Monday, September 28, 2009
Black Barley at the Borodino Market
Black Barley is also known as Purple Hull-less Barley. Originally from Ethiopia, this variety has not been raised until recently because of the low yield. This is actually the only grain that can go from field to table without being processed, because the gloom or bran layer stays attached to the kernel, and is edible. It is wonderful in gourmet soups and stuffing or alone as a beautiful alternative to rice. This grain has been enjoyed for 3500 years and contains 18 amino acids and 8 essential amino acids mirroring the needs of the human body also extremely high in soluble fiber! Come and get it at The Borodino Market!
Tuesday, September 22, 2009
You really must try Borodino Market tea!
Tea is cool, hot or cold!
Tea is truly healthy and is greatly enhanced when you add local raw honey!
Borodino Market teas simply taste better.
Thursday, September 3, 2009
Wednesday, September 2, 2009
Tuesday, September 1, 2009
Borodino Black Gold
At Schoolhouse Farms we are continuously seeking out new delicious flavors, as well as products that naturally promote good health. One such product we produce right here on the farm is Rebecca’s Black Currant jam. This stuff is really black gold and the unique sweet sharp flavor is rather unmistakable. Her all fruit jam is produced from the harvest of Black Currants we planted on our property after the ban on the black currant was lifted in New York state a few years ago.
Black Currants were banned in New York State (and most of the nation) in 1911. The reason for the ban was the result of pressure from the timber industry. The Timber industry was suffering major losses to white pine due to white pine blister rust. It was alleged that the Black Currant was the source of the disease despite a lack of scientific knowledge supporting the claim. The ban remained in effect for nearly 100 years. The link between the Black currants and the blister rust disease was later proven not to exist.
Black Currant jam has been a favorite in Europe for generations and was a major source of vitamin C during WW II. My father and mother introduced us to the flavor of Black Currant at a young age. The health attributes aside we just enjoyed the jam on crusty bread and as kids we were hooked. Over the years and ensuing trips, my siblings and I would seek out this alluring flavor. Numerous years after our first introduction to Black Currant jam the first batch of Black Currant jam was produced at Schoolhouse farms. During periodic planned or spontaneous visits from family we share our stash with our various family members and the effect after ingestion is generally instantaneous. The mere taste relaxes and transports them back mentally to those magical and romantic places where they had first experienced the incredible flavor of Black Currant.
Beyond the fabulous flavor of Black Currant this little super fruit holds tremendous health benefits. Black currant advocates insist that the consumption of Black Currant has powerful Anti-Inflammatory action, strong Anti-oxidant properties, aid in reducing the effects of arthritis, and it may protect against Alzheimer’s plus Currants have 300% the daily dose of vitamin C. For more information regarding these benefits visit the Black Currant foundation at http://www.blackcurrantfoundation.co.uk/
We have never professed to have any health related expertise nor have we personally conducted any research to support or debunk these claims at Schoolhouse Farms. We just grow the fruit and produce the jam. The rest is just an added bonus to one of our favorite products. Black Currant Jam is currently beginning to be harvested and processed at Schoolhouse farms and will be available at The Borodino Market but the supply is limited. (We always need a small cache of jam for those surprise family visits).
Taste the flavor and live to eat!
Black Currants were banned in New York State (and most of the nation) in 1911. The reason for the ban was the result of pressure from the timber industry. The Timber industry was suffering major losses to white pine due to white pine blister rust. It was alleged that the Black Currant was the source of the disease despite a lack of scientific knowledge supporting the claim. The ban remained in effect for nearly 100 years. The link between the Black currants and the blister rust disease was later proven not to exist.
Black Currant jam has been a favorite in Europe for generations and was a major source of vitamin C during WW II. My father and mother introduced us to the flavor of Black Currant at a young age. The health attributes aside we just enjoyed the jam on crusty bread and as kids we were hooked. Over the years and ensuing trips, my siblings and I would seek out this alluring flavor. Numerous years after our first introduction to Black Currant jam the first batch of Black Currant jam was produced at Schoolhouse farms. During periodic planned or spontaneous visits from family we share our stash with our various family members and the effect after ingestion is generally instantaneous. The mere taste relaxes and transports them back mentally to those magical and romantic places where they had first experienced the incredible flavor of Black Currant.
Beyond the fabulous flavor of Black Currant this little super fruit holds tremendous health benefits. Black currant advocates insist that the consumption of Black Currant has powerful Anti-Inflammatory action, strong Anti-oxidant properties, aid in reducing the effects of arthritis, and it may protect against Alzheimer’s plus Currants have 300% the daily dose of vitamin C. For more information regarding these benefits visit the Black Currant foundation at http://www.blackcurrantfoundation.co.uk/
We have never professed to have any health related expertise nor have we personally conducted any research to support or debunk these claims at Schoolhouse Farms. We just grow the fruit and produce the jam. The rest is just an added bonus to one of our favorite products. Black Currant Jam is currently beginning to be harvested and processed at Schoolhouse farms and will be available at The Borodino Market but the supply is limited. (We always need a small cache of jam for those surprise family visits).
Taste the flavor and live to eat!
Richard Malcolm
Monday, June 15, 2009
Monday, June 8, 2009
Soup soup all kinds of great soup try the Tortilla Soup! We are guaranteed a repeat visit it's that good!
Monday, February 9, 2009
Monday, February 2, 2009
Tuesday, January 6, 2009
Thursday, November 6, 2008
Tuesday, November 4, 2008
Saturday, November 1, 2008
The Borodino Market has been put to sleep for the Winter
The Borodino Market has closed until Spring 2009!
Fear not we are already sourcing and investigating new and exciting culinary finery for our next season. Until then keep dreaming of about fabulous flavor and we will see you in late May 2009!
Friday, October 31, 2008
Wednesday, October 29, 2008
Wednesday, July 16, 2008
Friday, July 11, 2008
Tuesday, July 8, 2008
Friday, June 27, 2008
Tuesday, June 3, 2008
Tuesday, May 27, 2008
Tuesday, May 20, 2008
Thursday, January 3, 2008
Wednesday, January 2, 2008
Monday, December 31, 2007
Subscribe to:
Posts (Atom)
