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September 23, 2014
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Slow Food: One apple at a time

The smaller wild pippins and other uncultivated apples make superior apple cider than the softer, sweeter commercial brands.


The group also shared homemade bread, cheeses, roasted garlic and end-of-the-summer vegetables.

Of the cider he got to drink that day, the youngest participant, three-year-old Max Blumenthal, said, “It tastes like real apples.”


Upcoming Upper Delaware Slow Food events
www.slowfoodupderiva.org

Sunday, October 23
Brazilian Cooking Class
Samba Café, 4893 State Route 52, Jeffersonville, NY

Tuesday, November 1
Homemade Condiments
Channery Hill Farm, 77 Keller Road, Callicoon Center, NY

Saturday, November 5
Beer Making Class
Channery Hill Farm, 77 Keller Road, Callicoon Center, NY, 12770

Upcoming Apple Pond Farm and Renewable Energy events
35 Hahn Road, Callicoon Center, NY • 845/482-4764
www.applepondfarm.com

Saturday, November 12
10 a.m. to 2 p.m.
Apple sauce for canning and freezing
$35/person, reservations required. Bring a bag lunch.

Sunday, November 13
10 a.m. to 12:30 p.m.
Make your own ricotta cheese
$35/person, reservations required.