Eat First

Last call for Wegmans Organic Farm tours in 2014

The last two tours of the season at the Wegmans Organic Farm near Canandaigua will be offered this Thursday (October 2) and next Thursday (October 9) at 2 p.m.

If you're heading to the Finger Lakes, if the weather stays like this -- gorgeous! -- and if you're curious about growing food and what goes into running an organic farm, you'll find the tour of interest and value.

 

Put on your walking shoes, leave the dog at home and bring a jacket (and an umbrella, in the event of rain). Tickets cost $10 AND MUST BE PURCHASED IN ADVANCE at Wegmans stores. CLICK HERE FOR MORE INFORMATION. 

The farm tour lasts about two hours and covers about two miles, some of it hilly. About 23 people took the tour on the day I visited.

If you've been to the grocery store lately, you know that organics is a huge "growth category." The Wegmans Organic Farm was established in 2007 on a 50-acre property about eight miles from the city of Canandaigua, overlooking Canandaigua Lake. Approximately 10 acres are certified organic.

 

The purpose of the farm is not to supply all of Wegmans stores -- that would be impractical and impossible. It's to learn what works and what doesn't in the field and to share knowledge and good practices of growing food naturally, without pesticides, with Wegmans' partner growers -- and the public, as well.

 

Produce grown on the farm stays close to home: It's sold primarily at Wegmans’ Canandaigua and Pittsford stores, and is used at the Next Door Bar & Grill, a popular restaurant next door to the Pittsford Wegmans. Some of the produce makes it to Wegmans stores in the Syracuse area -- ask your store or produce manager what might be available from the Wegmans Organic Farm.

Radishes, Roma tomatoes and hundreds of pounds of salad greens were harvested the day I visited. Also grown this year: cherry tomatoes, heirloom tomatoes, beets, micro greens, fingerling potatoes, peppers, kale, pointed cabbage, Swiss chard, spinach, green and yellow squash, to name a few. Dozens of herbs are planted, as well, like basil, borage, chives, dill, chervil and others.

You'll see chickens -- eggs are used by the Wegman family, according to our tour guide. You'll also see rabbits. Their waste is added to the compost pile, which is huge -- good organics begin with good soil, after all. There's also an apiary. Honey from the farm can't be labeled "organic,'' because the bees travel off the farm, to areas that aren't certified organic.

New at the farm are six "high tunnels,'' which extend the growing season for salad greens, herbs and some vegetables. Step inside and see why -- they really retain heat.

 

Last call to check out the Wegmans Organic Farm this year!

 

 

 

Shalestone Vineyards: Red Is All They Do

In a region where Riesling is king -- and red wines are fickle, due to the short growing season and cruel winters -- it's surprising to come across a vineyard that specializes in red. And red only.

Welcome to Shalestone Vineyards, on the east side of Seneca Lake. We've driven by the picturesque tasting room and vine-covered production room overlooking the lake many times, but had never stopped in until recently.

 

Owners Rob and Kate Thomas established their vineyards in 1995, in the area known as the "Banana Belt'' of the Finger Lakes, which is said to be warmer than other areas. They now have about six acres near the lake, devoted to grapes like Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Lemberger and Pinot Noir.

 

When we arrived on a Sunday in August, Rob Thomas was putting the "open" sign out by the road and Kate was setting up in the tasting room. For a minute or two, we had that feeling one gets when one arrives a little early for a party, and finds the host not quite yet ready for guests. But as the room began to fill, everyone got to chatting.

 

Our tasting ($3 each) included five wines -- none of them with the usual descriptions, like "big," "bold," "jammy" and "juicy.''

 

Consider this description for the 2011 Lemberghini (a blend of Lemberger, Merlot and Syrah): "Like a ride at an amusement park that you get back in line for. A scenic drive to the state of ZING." And the 2012 Pinot Noir: "Oh, the fickle femme fatale! Some are like a cold shower and others give you multiple orgasms. They are always worth a try.''

 

We liked the Harmony, "an inter-vintage blend'' of Cabernet Franc, Cabernet Sauvignon and Merlot "that sings with pleasure from balance and understanding, helping to elevate the quality of your life.''

 

We found something to like about all the wines we sampled. They made us think about fall and winter nights and warming meals. The Harmony would work well with a steak off the grill or a pot roast. The Red Legend would pair nicely with pasta or pizza -- who knows, maybe even barbecue. We left with a bottle of 2013 Beyond Rose (Zwiegelt and Lemberger). We've grown  to love dry Roses from the Finger Lakes -- they seem to go with everything. This one had deeper color, flavor and body than others we've tried. Kate recommended serving it at room temperature (a surprise) or chilled.

 

 

I was tempted to get a bottle of the Synergy ($25; Syrah, Merlot and Cabernet Sauvignon) but it was our first stop of the day and I didn't want to spend all of my allotted wine allowance in one place.

 

We're close enough to come back, we told ourselves. I'm sure we will.

 

Asked why they do only red, Kate said they like the complexity of red wine, they wanted to do something different and they don't like Riesling.

 

Their philosophy: "Tune into nature, go with the natural ebb and flow of life. Red wines best reflect the complexity of life as they are built in layers, much like experiences and relationships.''

 

Shalestone isn't one of those loud, raucous wineries with a carnival atmosphere. It's small and intimate and you get to talk and learn from the people who grow and harvest the grapes and craft the wine. Groups of more than eight are discouraged from visiting. Visitors are asked to shut off their cell phones and enjoy the moment, the view -- and of course the wine.

 

The dry red wine. Red is all they do.

 

Shalestone Vineyards is at 9681 Route 414, Lodi. The tasting room has limited hours: Fridays in October (noon to 5 p.m.) and Saturdays in November (noon to 5 p.m.), plus Friday, Nov. 23 (noon to 5 p.m.). Information: 607-582-6600.

 

Spiedies: How to make Binghamton's favorite food, at home

Spiedies: They're everywhere in Binghamton, Endicott and the Southern Tier.

In Syracuse? Not so much, though they put in appearances at the New York State Fair, the Madison-Bouckville Antiques Fest and the occasional pizza parlor and sandwich shop menu. And bottled spiedie marinades (think Salamida) are widely available.

For those who've never had them -- or aren't from these parts -- spiedies are cubes of marinated and grilled meat (usually chicken, pork, lamb or beef) served on soft Italian bread. The idea is to use the bread like a mitt, to pull the freshly cooked meat off the skewer. At some stands and restaurants, spiedies are served on a sub roll, which tends to overpower the meat. Spiedie meat cubes can also be served minus the bread -- on top of a salad, for instance. The marinade recipe varies, but usually involves olive oil, red wine vinegar, lemon and Italian herbs and spices.

As part of getting to know my grill a little better this summer, I decided to make spiedies one weekend. The recipe below is from Tom and Marti Macinski, owners of Standing Stone Vineyards in Hector (Seneca Lake East).

 

The Macinskis grew up in Binghamton, met and married in Binghamton and worked there before starting their winery 20 years ago. They LOVE the foods of their native Binghamton: Earlier this year, as part of their popular "Comfort Food'' series of wine and food pairings, they hosted "Binghamton Days'' -- with a menu that included spiedies, "City Chicken'' and salt potatoes.

Pork Spiedies
Adapted from a recipe from Standing Stone Vineyards, Hector

For the marinade:
Juice of 1 lemon
Zest of 1 lemon
4 tablespoons olive oil
2 tablespoons red wine vinegar
½ cup dry Riesling or Chardonnay
4 tablespoons fresh parsley, finely chopped
4 tablespoons fresh mint, finely chopped
4 tablespoons fresh oregano, finely chopped
4 cloves garlic, peeled and finely chopped
2 pounds boneless pork shoulder, boneless chicken breast or boneless lamb, cut into 1.5 inch cubes
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper

Combine all ingredients in a large, non-reactive bowl or heavy-duty, zip-top bag. Reserve a half cup of the marinade to use at serving time. Add the meat to the zip-top bag and combine well to coat each piece. Marinate meat overnight in the refrigerator.

 

If using wooden skewers, immerse skewers in water, then place 6 to 8 chunks of meat on each skewer. Oil grill grates lightly and grill skewers on a hot grill, two to three minutes per side.

 

Serve the Spiedies Binghamton-style: Grab a thick slice of fresh Italian bread in one hand and pull the meat off the skewer. Serve with salt potatoes and a green salad. Makes 6 servings.

 

Wine pairing: Riesling or Pinot Noir.

 

Note: If the meat gets dry, brush on some of the reserved marinade before serving.