One of the pleasures of a Central New York summer is the abundance of farm stands in places off the beaten path. Select your corn, cucumbers, tomatoes, blueberries, baked goods and butter and leave the money in the honor box.
Butter: you read that right. Hamilton’s Kriemhild Dairy Farms has introduced a buttery-good, self-serve farm stand featuring its own meadow butters and creme fraiche — as well as specialty butters and “unique edibles” from local and regional producers.
Among the things you’ll find at the Kriemhild Kupboard:
- Grass-fed brown butters from Black & Bolyard, Brooklyn
- Grass-fed gold ghee (clarified butter) from Farm to Gold, Rhode Island
- Compound butter(s) from D’Arcy Butters, Hudson
- Grass-fed Bulgarian yogurt from Trimona Farms, Port Jefferson
- Cheese curds from Grassy Cow Dairy, Remsen
- Fair-trade coffee beans from FoJo Beans, Norwich
- Wildflower honey from Johnston’s Honeybee Farm, Eaton
- Maple syrup from Ben & Judy’s Sugarhouse, West Edmeston
- Non-GMO popping corn from Mosher Farms, Bouckville
- Gourmet spice blends from Halladay’s Harvest Barn, Bellows Falls, Vermont
You’ll also find Kriemhild’s own decadent creamery products, including salted and unsalted meadow butter in eight-ounce, one-, two- and five-pound containers and one-pound rolls. The butter, produced only during the grazing season, is made in small batches and hand-churned. The salted version uses salt harvested in Watkins Glen.
The creme fraiche, or cultured cream, is rich, smooth and slightly tart. Try it on scones and muffins, as a substitute for sour cream on baked potatoes and in place of whipped cream with seasonal desserts like fruit crisps and cobblers.
The Kriemhild Kupboard at Kriemhild Dairy Farms is at 1093 State Route 12B, Hamilton. Hours are daily, 6 a.m. to 7 p.m. Bring cash or write a check; credit cards are not accepted. The farm stand will be open year-round.
Kriemhild is in the process of building its own creamery facility. Once the creamery is completed, the store will move inside. For more information, go to kriemhilddairy.com.
Farm To Fork 101 Turns 1
On the hunt for a gourmet meal that’s fresh and local, made with the bounty of Central New York produce? Farm to Fork 101 is celebrating its one-year anniversary Aug. 22, 6 to 9 p.m., at Sky Armory, 351 S. Clinton St.
The event will feature a dozen chefs representing about 10 restaurants and eight farms, many of which have hosted and participated in Farm to Fork events over the last year. The evening’s menu is in the planning stages.
Participating chefs will be partnered with local farms and food producers to create a multi-course meal that is both delicious and local, says Farm to Fork 101 founder Mark Pawliw. Pawliw introduced the “culinary experience” in 2015 to serve as a sort of bridge between local farms, producers and the dining public. He will serve as host, introducing chefs, farms and dinner courses as the evening progresses.
To purchase tickets, go to squareup.com/store/farm-to-fork-101. For more information, go to facebook.com/farmtofork101.
Getting Baked At Hinerwadel’s Grove
Hinerwadel’s Grove, 5300 W. Taft Road, North Syracuse, is the place for corporate clambakes and private picnics with all the fixings. The Hinerwadel family has hosted clambakes on the 34-acre property for more than 100 years. A company clambake or family reunion clambake at Hinerwadel’s, including a game of volleyball and a couple rounds of horseshoes, is a rite of summer — an invite one doesn’t turn down.
Hinerwadel’s also offers a clambake that is open to the general public. The 19th annual event will be held Saturday, Aug. 13, 1 to 6 p.m. The menu includes raw and steamed clams, peel-and-eat shrimp, clam chowder, corn on the cob, salt potatoes (of course), Hofmann hot dogs and coneys, Italian sausage, peppers and onions, side dishes and salad bar and a dessert bar. Roast beef and roast pig will be served at 3:30 p.m.
Advance tickets at $75 can be purchased in person at HInerwadel’s through Aug. 12. Tickets at the gate are $80. Attendees must be 21 years of age (ID required), as alcohol is served. For more information, call 458-1050 or visit hinerwadels.com.
Margaret McCormick is a freelance writer and editor in Syracuse. She blogs about food at eatfirst.typepad.com. Follow her on Twitter, connect on Facebook or email her at [email protected].