Cornwall Community Co-op » Uncategorized

Kiernan Beef Delivering to Cornwall

Gail Sherman — Mon, 12 Dec 2011 12:05:37 +0000

Kiernan Farm will be delivering Grass Fed Beef, Farm Raised Pork, Pure Raw Local Honey, and NYS/Catskills Maple Syrup to Cornwall on Thursday, December 15th, from 3:30 to 5 PM.

The cut off date for orders is Wednesday, December 14 at 5:00 pm.

For details contact:

Marty and Thelma Kiernan

Kiernan Farm

845-255-5995

kiernanbeef@gmail.com

or e-mail the Co-op at info@cornwallcoop.com

Order a Turkey for Thanksgiving

Gail Sherman — Wed, 16 Nov 2011 11:31:05 +0000

Gray’s Family Farm is offering turkeys for pre-order this week at the Farmer’s Market, located at the Cornwall Town Hall. The turkeys are 5 dollars a pound and will range from 12-18lbs. . They will be available for pick up at the market fresh the Wednesday before Thanksgiving.

More information is available at www.grayfamilyfarm.com

If you can’t make it to market this week you can email jennifer@ivyrockfarms.com or call 845-534-0365 to place an order.

Remember, next Wednesday is the last day of the season for the Market.

Farmers Market extended through November 23rd.

Gail Sherman — Thu, 27 Oct 2011 12:17:23 +0000

The Cornwall Community Cooperative is pleased to announce that the Farmers Market located at the Town Hall has been extended through November 23. The hours will be 10:30 am – 3:30 pm.

Berry and Peach Cobbler with Corn Flour Cobbles

Carlotta Shearson — Thu, 24 Jun 2010 21:59:20 +0000

Fruit

6–8 peaches or nectarines, sliced (about 6 cups sliced)
2 cups blueberries
3 tablespoons maple sugar or brown sugar
3 tablespoons cornstarch or 5–6 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon

Topping

1 cup all-purpose flour or whole wheat pastry flour
2/3 cup corn flour
2 teaspoons baking powder
1/4 cup maple syrup or white or light brown sugar
1/4 teaspoon salt
5 tablespoons cold unsalted butter, diced into small pieces
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup buttermilk or milk and yogurt combined

1. Preheat the oven to 400°F. Lightly butter a 2 1/2-quart baking dish. Dip peaches in boiling water for 5 to 10 seconds; then pull off the skins. Pit and slice the fruit, put it in a bowl with the berries, and toss with the sugar, cornstarch, and cinnamon. Let stand while the oven heats and you make the biscuit topping.

2. Mix the flour, corn flour, baking powder, sugars, and salt in a bowl; then cut in the butter using 2 knives or your fingers

3. Beat the eggs with the vanilla and buttermilk. Using a fork or your fingertips, lightly stir these wet ingredients into the flour mixture until it is mixed evenly. It will be rather wet.

4. Transfer the fruit to the baking dish. Then drop the cobbler batter by small spoonfuls over the top, covering the entire surface. Bake in the center of the over until the topping is golden brown and the juices are bubbling around the edge, about 25 minutes. Let cool and settle for at least 20 minutes before serving.

Serves 8–10.

Source: Deborah Madison, Seasonal Fruit Desserts from Orchard, Farm, and Market, New York: Broadway Books, 2010.