Tag: Apples

OUR FARMERS: A Day In The Life Of JAKE SAMASCOTT

 

OUR FARMERS

A Day In The Life Of JAKE SAMASCOTT

14-1001_5AF_8871_HA_NP OUR FARMERS: A Day In The Life Of JAKE SAMASCOTT

SAMASCOTT ORCHARDS, Kinderhook, New York, has been our valued partner since the start, supplying apples for FIVE ACRE FARMS Local Apple Cider and Local Apple Juice. The Samascott family has been farming in the Hudson Valley since the 1900’s and perfecting apples since the 1940’s. Cousins and 4th-generation farmers Jake and Bryan Samascott, alongside their siblings, grow more than 70 apple varieties, picked when they are perfectly ripe.[/vc_column_text]

Click to enlarge the photos below and walk through a day in the life of Jake Samascott.

Ag IN YOUR BAG: WHAT’S IN YOUR LOCAL CIDER (and not…) THIS SEASON

FAF_Blog_DotBar Ag IN YOUR BAG: WHAT'S IN YOUR LOCAL CIDER (and not...) THIS SEASON

Ag IN YOUR BAG

agriculture noun: the science, art, or occupation concerned with cultivating land, raising crops, and breeding, and raising livestock; farming.

14-0929_5AF_5458_NP2-e1489699385898 Ag IN YOUR BAG: WHAT'S IN YOUR LOCAL CIDER (and not...) THIS SEASON

WHAT’S IN YOUR LOCAL CIDER (and not…) THIS SEASON:

Apple_Icon Ag IN YOUR BAG: WHAT'S IN YOUR LOCAL CIDER (and not...) THIS SEASONLearn what distinguishes this year’s early apples
Apple_Icon Ag IN YOUR BAG: WHAT'S IN YOUR LOCAL CIDER (and not...) THIS SEASONWarm weather results in lighter color apples
Apple_Icon Ag IN YOUR BAG: WHAT'S IN YOUR LOCAL CIDER (and not...) THIS SEASONSparse rainfall makes for more sweetness

The next time you reach for a jug of FIVE ACRE FARMS apple cider, look for signs of variations in the apple harvest that naturally occur from year to year.

What’s distinctive about the early fall local apple harvest in the Northeast this year? Due to the unusually dry, warm weather of late summer and early fall, many apples in our region ripened before developing the deep red skin color we’re used to seeing. The lack of water also concentrates the fruit’s natural sugars, making this year’s cider apples especially sweet. The lighter complexion can be seen in many varieties with Macintosh being the best example. Macs, the traditional New England base for cider, are green apples that rely on crisp, cool nights and adequate moisture to develop their red color just before ripening. (To make our cider, we blend a base of Macs with up to 20 other varieties.) Happily, these climate-related fluctuations don’t change the great taste of our local apples, producing a sweet, crisp cider that’s as delicious as ever. And whether they’re deep red or a subtle pastel, local apples are the only ingredients in FIVE ACRE FARMS cider, with absolutely nothing added.

SLOW ROAST PORK SHOULDER with CIDER AND SPICES – by Frances Boswell

FAF_Blog_DotBar SLOW ROAST PORK SHOULDER with CIDER AND SPICES - by Frances Boswell

FrancesLuard_portrait_NP SLOW ROAST PORK SHOULDER with CIDER AND SPICES - by Frances Boswell
Frances Boswell

Our friend Frances Boswell is one part of the talented pair behind Kitchen Repertoire. On their blog, Frances, a food editor and stylist, and Dana Gallagher, a photographer and creative director, share their love of food, cooking and visual story telling and offer culinary inspiration from everyday life.

Learn more about Frances and Dana and discover new recipes at kitchen-repertoire.com.

1414170099823_PorkDish_NP2-e1489698552855 SLOW ROAST PORK SHOULDER with CIDER AND SPICES - by Frances Boswell

INGREDIENTS:

• 1 tablespoon cumin seeds
• 1 1/2 teaspoons peppercorns
• 1 1/2 tablespoons coriander seeds
• 1 1/2 teaspoons cardamon seeds
• 1/2 teaspoon cloves
• 1 small cinnamon stick
• 3 bay leaves
• 1/2 teaspoon freshly ground nutmeg
• 2 teaspoons sea salt

• 2 tablespoons olive oil
• Pork shoulder about 5 pounds
• Several sprigs fresh thyme
• 2 large onions, thickly sliced
• 2 carrots, cut into large chunks
• 1 1/2 cups apple cider
• A few cloves garlic
• 3 crisp apples

Combine cumin, peppercorns, coriander, cardamon, cloves, cinnamon, bay leaves and nutmeg in a spice grinder and work to a powder. Brush pork with 1 tablespoon olive oil and season well with spices, salt and some fresh thyme. Refrigerate about 1 hour.

Heat oven to 425º. Strew bottom of dutch oven with onion, carrots and garlic to create a bed for pork. Add cider. Set the pork shoulder, fat side up, over vegetables and cider and place in oven. Roast until top of meat is golden brown and crisp, about 40 minutes. Reduce heat to 300º, cover dutch oven and continue cooking another 6 hours. The meat should be very tender and easily fall from the bone. With about 1 1/2 hours left to go, halve and core fruit. Toss with remaining tablespoon olive oil, fresh thyme and a pinch of sea salt. Arrange apples, cut side up, on a parchment lined baking sheet. Place in oven (on a rack below meat) and roast until meat has finished cooking. Remove meat and apples from oven. Shred meat from bone and serve alongside apples.