Happy New Years! Celebrate it with us!

Well, hello. we are slowly acclimating to our new schedule, and so are you...we are planning a delicious new years brunch this year, and we hope that you will be joining us. there will be two seatings for our local foods buffet. one at ten, and one at noon. the price is $25.00 per person, and will include a glass of local bubbly. email me at amy@wildhivefarm.com for details, and reservations. we will be serving french toast, pancakes, eggs, biscuits and gravy, sausage, bread pudding, yogurt, hot cereal, grits...........and more. you can also reserve by phone at
845-266-5863. please come, and see what changes we are making.

New winter schedule

So there are some changes happening here at Wild Hive. Now. Starting this Thursday our schedule is as follows:
Thursday-4pm-9pm
Friday-8am-9pm
Saturday-8am-9pm
Sunday-8am-9pm
Monday-8am-4pm
We will be closed Tuesday and Wednesday. We will be serving beer and wine during our open hours. Meals will be prepared during all open hours. Come. This will be our winter schedule aside from a couple of changes. We will be closed on Christmas Day. We will be closing for renovations and rejuvenations for a week starting on the 4th of January. Feel free to give us a call for any reservations or wine or beer suggestions. remember...keep it local.

Hello hello hello...tomorrow is thanksgiving, and i hope that you are all geared up. if not, we will be open from 8-1ish and we have the most beautiful veggies and breads.
parsnips
rutabagas
onions (red and white)
carrots (3 colors)
radishes (luobo, red, black spanish, and watermelon)
potatoes (red, yukon gold, fingerling, russet)
swiss chard
broccoli
cauliflower
salad
beets (chioggia and red)
rye
challah
sprouted wheat
italian
and so much more
We will be closed this Friday, both for our own thanksgiving, I am having a local foods mexican fiesta at my house since i gave up my turkey this year to a lost reservation, and because i want to celebrate in another style, and because the day after thanksgiving is our opening anniversary.
we look forward to seeing you all out at the cafe this weekend, 8-5 for non thanksgiving meals!! we give many thanks for all of the producers, growers, and community who have made another year possible. Thanks!!!!!

Menu for the party

The weather looks good for Saturday. The food is being harvested. The oven is being moved. The bathrooms are being cleaned. The flour is being swept off the floors. The raffle jars are filling up. The mill is putting it's best foot forward. We will be in the midst of our regular Saturday production...Milling hard red 00 flour, all-purpose, and bagging them for sales. Lisa and Terry Kilmer are coming to show us their draft horses. We are cooking black beans for the soup right now. Come on out to 2645 Salt Point Turnpike this Saturday for our educational fundraiser/mill grand opening. Check out the blogs below to find out why. Beans, radishes, swiss chard, onions, garlic, families, chickens, pot roast, roasted roots, winter squash, wheatberries, polenta, beets, salad, what else could there be? Hot cider! Call or email with any questions.
Wild Hive---845-266-5863 wildhivefarmbakery@gmail.com

Shining up the Mill

There may have been some confusion about the address of the mill. I am here to clear that up....
The address is 2645 Salt Point Turnpike, Stanford, NY 12581.
The cafe is in clinton corners, and the mill is only one mile away, but due to the borders that the local government slaps upon things, (and this goes for all levels of government) the mill is in stanford. we like stanford and stanfordville a lot, so we are glad to be a part of it. we spent some time shining it up a bit, and sending some extra bran to some local farmers for their pigs and chickens, to make room for us. we are going to move the oven tomorrow, and make the menu for saturday. remember...dress warm, as there will be a november chill in the air, even though the weather looks good. lisa and terry will be bringing their draft horses!!! and i will be making t-shirts to sell. the raffles are filling up, and so just to increase your chances, i will add a couple more. remember, we are trying to learn from you what you want to learn from us, so bring your ideas and bring your friends. see you there. wild hive-845-266-5863

Sign up now!!! Wild Hive Party

Here I am, making raffle items...If you have any interest in Hudson Valley local foods, don't miss this raffle. Starting tomorrow and ending next Saturday, at our PARTY. This event is shaping up to be more and more exciting. If I was not already going to be there, I would definitely go! Keep in mind that rsvps help us know how many people to expect, but are not neccessary. We just may have some local draft horses to learn from, and the raffle items are EXCITING! As far as dinner, I am thinking chicken, roast squash, celeriac, cheeses, potatoes, maple roasted root veggies, polenta, salads..........oh yeah, and pickles! Call us at the bakery with any questions, or send us an email at wildhivefarmbakery@gmail.com
We will be hosting two full tours of the mill, where we are expecting to host future education, with your help! We are looking to frame an agricultural educational center at the milol in the near future, where we will brew, ferment, bake, plant, cook, harvest, and more, but we are in need of you to show us your interest. Anyhow, let us know what you think.

The much awaited fall festival/mill opening is now ready to be unveiled. See the poster, email with any questions, concerns, or comments, and rsvp to our mill opening.

Dinner at the Hive

So, Wild Hive has been serving Thursday night family style dinners. Simple, affordable, local foods dinners. This is the menu for the month of October. Come one, come all.

wild mushrooms!

let me start off by saying that looking for wild mushrooms is thrilling. there may be some, there may not. there may be major trespassing, and there may be not. my eyes, this time of year are fully in tune with the shape of trees, the magic of edible mushrooms, and the flavor of my favorite dish that i have ever made. simple, fresh, and so delicious. keep your eye out for my cookbook next year, as i group up with the other brains and taste buds at the hive to educate our community about the wild edibles available to them. right now, floods of maitake, sulfer shelves, nettles, mint, and........get ideas, and let us hear them. amy

dinner at the hive

oh boy, let me just say that i sure wish that i could go to the thursday night dinners at the hive. for less than $16.00 per person, tonight, we served all the bread and butter you could eat, a mixed greens salad with apple cider vinaigrette, roast beef with wild mushroom gravy, potato and cauliflower au gratin, sauteed garlic and onion kale, and pear cobbler with vanilla ice cream. as far as i am concerned, there should have been a wait at the door. next week we will serve roast pork in a sweet barbecue sauce, creamy polenta, bacony collards, and apple and cabbage slaw, i think. tomorrow i will be making a menu for the entire month of october, although nothing is set in stone. i am thinking...maybe a pumpkin custard??? also, we have a pretty major plan in the near future for a mill tour/fundraiser/grand opening/slow foods/wood fired dinner/educational/family friendly event. oh boy, an event!!! let me know if you would like to get involved. signing off...eat cauliflower. amy

P.S.this rain is awesome. the mushrooms are demanding it, and the cafe is rich with wild mushrooms right now.

let us support one another

well hello...i am appealing to those that will listen. we are having a delightful family style dinner this thursday, and for the thursdays following. we will need you to come to us and eat our reasonably priced dinner of fresh, local mixed greens salad, our own fresh chickens, paul wigstens freshly dug roasted red potatoes, ethel's sauteed green beans, and grandma florences' apple cake. frankly, we need people to come and eat this delicious dinner, as we are planning on serving dinners all winter, and we will only do this if you want it. there are so many exciting ideas and foods that we will bring to you, if we feel the support. the plan is to serve dinner thurs through sunday with much pleasure and freshness. did i mention that we are staffing up to serve some thrilling thing things? Don and I (Amy) have been brainstorming up some wild things. Stop in for a flier! Come one, come all. Hungry.

dinner has arrived at the hive

well, well. we ar on our way. with the simple realization that we need to be open for dinner in order to keep our community happy, we are doing it. slowly, like we do everything. slow and steady. we are starting this coming thursday, with a simple family style menu, come one, come all, and perhaps you will sit next to your neighbor. we hope you like them. thursday night family style starts this thursday night, 5:30-9:00 seatings. we hope to add sundays in two more weeks, with your live music, and a casua menu, and then friday and saturday two weeks later, along with the menu of beer and wine that we have been working on. give us a call for reservations 845-266-5863 and remember, we need your support and enthusiasm to show up in order to keep the doors open, so we hope to see you out here. call or email with any questions.

And fall is coming to blanket us with it's cool hands.

Today we prepare for the fall. Mentally. And physically we remain in summer, chilly but with tomatoes still on our plates. The short window that we have in which we can have wild mushrooms, squash, tomatoes, and hot peppers all at the same time. A special time, when we all begin to think about the upcoming frost, fall kale, and firewood. A time when community is growing closer for the winter, ready to share our body heat and a glass of wine and share our memories of sweaty summer swims and farmers market impromptu picnics. Don't read me wrong, I am not hurrying summer, it just happens to be a cool mid September day, and I didn't have my blankets last night, and I am constantly living in fear of the dreaded "fall back" when someone evil, obviously evil, takes away my normal schedule and replaces it with a different, darker one. The real losers here are the people in which I feed. They will now miss out on the mushrooms that I was previously able to strain my eyes to see in the evening, where now I will simply give up, as the head lamp just does not seem to give me the width of light that I need. As sad as it always is to see summer go, the bright orange squash and hot pink watermelon radishes are coming in, dressed to the nines, making themselves seen, and eaten. Let me just mention that I did not take these images, but my camera is not with me today.

Tomatoes

Hello out there, Hudson Valley Eaters!!! Today I escaped. I don't know how I was able to pull it off, but I made an appearance at the Woodstock Farmers Market. I used to sell at this market every Wednesday, and it has been awhile since I have had the pleasure. I apologize if you came to our stand and I was on the phone, as it turns out that I still had all types of fires to put out at the bakery and cafe from afar, but I was truly pleased to be out in the fresh air at the market, just as I used to be. There were so many farmiliar faces, and thank you all for being so pleased to see me. Jay, the brillian farmer from Four Winds Farm had an astonishing array of tomatoes, which I will be serving up this week, and I thank him for his hard work, and Regeneration Farm traded me some gorgeous veggies for some multigrain bread. I sure love the barter system. Our vegetable cooler is out of service at the bakery for a couple of days, so if you come by, ask me who, what, where, when and why, and you are likely to be pleasantly surprised. Picture it...a three pound yellow and red heirloom tomato. How on earth did the plant hold it up? Not to worry, no animal or plant was harmed during the growing process. A new term that I have adopted...better than organic...For me, it means, that whether it was certified or not, I have done the research, and the vegetable was grown with no chemicals, no pesticides, and by someone who has respected the land on which it was grown. To wild hive's personal standards. Keep in mind that not all vegetables that are technically organic are worthy of your support, as there are large corporate organics charging top dollar for you to support them. Little Debbie Organic Ho Hos.............Feel free to contact us directly about our sources and why. Oh, and a final thought...wondering why you are not seeing any chocolate at Wild Hive? How about the guy who bought ONE BILLION PLUS worth of cocoa beans, and is waiting for the price to skyrocket? For goodness sakes, we just are not prepared to compete with a greedy, billionaire, selfish single person to make the foods that we are passioniate about. Be aware, there are other chocolate sources that I am researching, and hope to join forces with the little guys. Good night, and holy tomato.

A long awaited update

I know it has been awhile....But it is simply because I have been trying my best to manage all of the delicious foods that are coming my way! Today alone I received the following veggies:
sweet corn
heirloom tomatoes
cranberry beans
green peppers
red and green cabbages
basil
lettuce
hot peppers
garlic
onions
zucchini and yellow squash
banana and butternut squash
rosemary
orange mint
shallots
onions, many types
beets
blueberries
blackberries
chives
dandelion greens
kale
peaches
plums
and I know I got more veggies, but I have had such a busy day that perhaps I just can't remember the rest. I am just getting home from making some awesome foods. The menu that I made last night for this Fri, Sat and Sun is pretty exciting, perhaps you should try the Grits Gone Wild...Grits, sweet corn, pork sausage, sauteed peppers and onions, zucchini, red meck cheese, a duck egg, toast and homefries. You should probably come here...and eat this. I must say a formal farewell to Fellow Workers Farm, a local group of folks, which I was a part of, and proud to be, and we grew and foraged and fermented everything in sight, and my other fellow workers moved to Rhode Island this week. I wish them the best, and I am sad to see them go, and I only hope to carry on my part, as black trumpet mushrooms will arrive any day. (Check back, to see if I have any available in the store) Traci, Charles, Iris, Levi, and Lydia, I am so sad to see you go, and I hope that we do you justice from the Hudson Valley, and Providence is terribly lucky to have you. Good night, sleep tight, and try to avoid Rhinebeck. The Clinton wedding will cause you a great headache in the form of traffic and men in black with sunglasses. Hold tight, dinners at the Hive are on the way. GO SUMMER. GO SWIMMING. BLTs start tomorrow. Oh, and pork and feta stuffed pattypan squash. Sleep well.

Whole hive mead

Oh boy...Sam of http://www.anarchyapiaries.org/ and I did some work last night. While eating bacon cheeseburgers (bacon from Mike Picinelli, Thunderhill Farm, grass-fed beef from Leigh Skidmore, cheese from NY cheese, pepperjack, onion rolls from Wild Hive Farm and wilted spinach from Fog and Thistle Farm) we made 25 gallons of whole hive mead from these wild hives. Live bees, larvae, pollen, propolis, the whole 9 yards. In 16 months, you should ask me for a bottle, and I still have some mead from the last bounty! Not to mention that so far this season I have made strawberry wine, lilac wine, dandelion wine, and I am about to make gooseberry, rhubarb, and blackcurrant. These wines are all used on the menu throughout the year on our menu in dressings, and reductions. Also, this week I have eaten my first english peas of the year. These sweet peas are my favorite food. Ever. They are what I dream of at night, and what I dream of during the day. They are perfect in every way. I like the sweet ones, and the bitter ones, when they are overripe, and when they are underripe and when they are just ripe. They are truly the perfect food. You all may think that I am crazy, but really, if given the choice, I would move to a place where peas are the main part of every meal. I will try to make that here, since next week, when I have more peas, the chef's choice on the menu will be fresh spelt fettuccine with peas, onions, and basil topped with blue cheese and broiled. Try and stop me. Just try. This weekend we have a salad with peas, radishes and goat milk feta cheese. And bright and early in the morning, I will be going over to Thompson Finch to pick strawberries, and keep in mind that they will only be around for another couple of weeks. This coming Tuesday, I will be down at Fishkill Farms, harvesting blackcurrants, both for wine and for a raw kale, garlic, toasted almond and blackcurrant salad. Next weekend. Thanks Ethel and Tom for the perfect and super-fresh lacinato kale that has been sustaining me, day to-day! Remember, this Sunday...Tuba Skinny. It is going to be packed, so plan to stand and enjoy.

Tuba Skinny is going to play at the Hive

Hey, all! Just wanted to let you know that we have an exciting evening planned for next Sunday, father's day. Tuba Skinny will be playing music here at the Hive from 4ish to 7ish. Here is a link to check them out: www.tubaskinny.tk where you can listen to some music and see where else they are playing before they head overseas on tour. We will keep the cafe open to the public, and there will be a cover charge of $5 so tht they can get paid. CDs will also be for sale, and we will be serving a limited menu, also, so come hungry. If you have any questions, or just want to voice your general excitement, call or email me at amy@wildhivefarm.com or 845-266-5863
Remember, we would like to see you out here before then, too. Our coolers are stocked with greens, berries, cheeses, and overall good things to eat.

We are swimming in your future dinner!

Well, well. We want to thank you all for coming out to our Memorial Day bash, where we served a ton of free food, lots of Ronnybrook ice cream, and had live music. Days like that remind us all of why we are here. With a community like ours, we are constantly reminded of what it means to support and be supported.

But, lets get down to business. For those of you who are not aware, Thompson Finch opened to the public for the first day of pick your own strawberries this past Wednesday, and Kevin and I were there! Thompson Finch is our local, organic pick your own place of choice for strawberries, and we have them, both on the menu, and for sale, and they are DELICIOUS!!!!! Ethel came by today and dropped off quite the bounty of kale, both curly and lacinato, and don't tell me that buying local is always more expensive, because we have some deals on greens that would make you blush. She also dropped off a little basil, that you will find on the menu, and so many other things. Today we got in a couple of new cheeses, and Tom stopped in from Poole Hill Farm and delivered the end of the spring spinach, and we got our last case of asparagus for the year. We also have rhubarb from yours truly, spring onions, choy sum (which I have not seen around here in years, and please ask me what to do with it, and rush here to get yours!!) , head lettuce and loose lettuce, dill, sage, cilantro, mizuna, radishes, garlic scapes, Fox Hill's hot dogs, and so much more. I will be making breakfast in bed packages for you to take home and cook up for your family or lover, so don't miss those, with Thunderhill pullet eggs and bacon.

Tonight I stopped by Taliaferro farm, an organic family run farm in New Paltz, which if you are not aquainted with, let me know, and I will connect you, and Pete gave me some beets and napa cabbage, which will be featured on the menu with snap peas, basil, radishes and grass fed steak. I can almost taste it now. Don headed to the city tonight for the Union Square greenmarket, which we will be attending for three more weeks until fall, so go say hello if you happen to be in the city.

If you happen to have a second, please enjoy this video of my pet chickens. I tried to post video of my chicken riding my 100lb pitbull, and love of my life, Willow, but the file was too big, and I will try to film a smaller one. More chicken action to follow. We hope to see you out at the bakery this weekend, and start looking at kale recipes!

Amy

George, are you out there?

Oh, no!!! Wild Hive has to postpone our spring dinner. Unfortunately, it is because we no longer believe that spring exists. We are sorry to say, but as the result of much extensive research, it turns out that there are no seasons, just sunny summer days. Everywhere. Where will the water come from to drink, and help our crops grow, you ask. Well, it turns out that both we, and our food no longer need water, thanks to new genetic modifications, where from now on, everything only needs sunny summer days to grow, and, now that we are no longer drowning ourselves with pesky H2O, we will finally all grow to our full size, of heights up to 17 feet.

Just kidding!!!

We had some wacky weather, and a couple of cancellations, and Don has to be out of town, and an educator that was coming had an emergency, and another farmer was so busy that he and I could not be near the phone at the same time.......With all of these things compounded, we chose to throw in the towel and focus on our upcoming schedule changes, when we will be open for dinner a few nights a week, every week, and there is a theme of family style, family friendly dining in mind. Our apologies to everyone who was excited about the menu. Come whine to me, and perhaps, I will make the menu as our lunch menu this weekend...Nettles are a coming, so that is covered. All of this aside, there was one reservation, whose number I don't have access to. That is George. George, if you are out there, call us at the bakery at 845-266-5863. More event updates soon, as we have been brainstorming on an exciting new idea..................

Eating in the near future

Here is our mothers day menu. Don't forget, moms like dessert, too, and we will be making ice cream sandwiches, with Ronnybrook coffee or vanilla ice cream and our chocolate walnut meringue cookies. There will be other exciting desserts, also, but that is my pick of the week. Also, in the store right now, we have rhubarb, asparagus, herbs, salad, watercress, lots of meats, prepared foods to go, beans, honey, maple syrup, milk, eggs, yogurt, radishes, grains, breads, oh, and a new cheese by Amazing Real Live Food Co. called Chaource. Let me tell you...a loaf of italian wheat, a hunk of Chaource, and maybe a lemon square. That is a hot date! I am including our menu for our spring dinner, next Friday. Please call 845-266-5863 or email for reservations! See you this weekend!

Mother Day!!! is coming...

Hello there you hungry foodies, good eaters, and members of our supporting community. We at the Hive thank you all for coming out to an awesome day today and eating todays specials, with the first spinach of the year, so many bright yellow eggs, and rocking out with my special spring pesto, with ramps, chives, and shiitakes. We just want to make you aware of our special mothers day menu, which you will see posted in the next couple of days, and also of our special foraged foods dinner, in which we will be highlighting local, foraged and spring veggies along with an education about how the season begins, and how some of the best spring foods come straight out of the woods. We also have been attending some local events that have strengthened our conviction that small farms are the focus of our business, and we wish you would come in during the week and share our thoughts. Our freezer is full, and our fridges, also, and we are always looking to share our thoughts on recipes and food security. So, keep an eye out in the next 48 hours for an exciting bunch of menus, and in the meantime, join a CSA, or look into our CDA. Please email me if you have any questions about csa's or if you need help with the right one for you. Pickles.

Oh, polenta.

This is a photo taken by Lars Klove for the NY Times. It is in the food section of the times dated April 20, 2010. We love that in this photo, we were able to identify the polenta as our own. Perhaps that it is different is what makes it special. Like us.

Well, here it is, spring. Here I am, hoping for a few more cold nights just to keep the sap a-flowin. This has officially been the worst year ever for maple here at the homestead, although I am really happy to have taught the trade to a few new beginners. I am going to keep the taps in for just a week more, just to be hopeful. Last Friday was our maple dinner at the bakery and we featured both my maple and that of the Lyonsville sugarbush. I had to reluctantlly cancel the field day at my crazy homestead I had planned that was designed to educate folks about the basics of sugaring, and to also introduce interested people to the grassroots setup that still exists.

We at the hive have been thinking a little bit of restructuring our hours to include a little more of you after Memorial Day, as we feel the need to introduce more of the people who are growing these amazing foods to those of you enjoying them. Speaking of which...two things. One:I am cooking my last bag of broccoli tonight. This makes me have all sorts of emotions. I am happy to have it. I will miss it. I look forward to it again. It smells delicious. I will be there for people looking for appropiate ways to store it for next year. My freezer has a tiny little empty space in it. I need people to come over for dinner so that I can cook all of the other foods that I still have stored. I love broccoli. Two:I am looking for people with skills and motivation to be involved in a series of skillshares. One we will host this summer at the new Wild Hive Grain Project Community Center, and the other will be hosted at my home. Please email me with ideas for how to turn sustainable skills into skillsharing. Well, we hope to see anyone out there, either at the Hive, or just in passing, and we hope that you enjoy your spring! I am ready for the ramps, morels, arugula, radishes, fiddleheads, and spring onions of the future. Oh boy, I had better use up the last 100lbs of onions I have in storage!

Gold Ball!!!!

Did I mention that I love my rooster? Here is a lovely picture of him....More to follow. Especially photos of us cuddling.

The Sap is Trickling...

Well well, the much anticipated maple season is upon us and it is not all encompassing! I am pretty sure that north of here, it has been a good year, as the nights are just a few degrees cooler. I had mentally prepared myself for the seasons of the past and it has just not come to fruition. The nights have been too warm and the sap is merely trickling into the buckets. With all that said...on my wood stove at home right now there is some maple cooking down and when I get home I will finish and bottle it. The forecast for the near future does not look good for another maple run but it does look good for the start of a fresh new spring and the upcoming mushroom season that I am so looking forward to! These next 6 weeks or so are often the bleakest of the year for local foods in the northeast, as seeds are getting started in greenhouses, the ground thaws and prepares itself for the growing season, and the root vegetables that have been stored for the winter are dwindling, and the onions that have stored will begin to sprout, and the squashes start to lose a little moisture to the air and must be roasted and turned into the last soups of the season, and you have used up your preserves, and the list goes on and on. So, perhaps the seasons were designed to make the simplest and most delicious treats early in spring. Ramps, morels, milk (especially goat!), fiddleheads, dandelion greens, nettles, asparagus, and that leads to. . . . . . . . . PEAS!!! and before we know it, we will be back to squash again. Peas are definitely my favorite food of all time. Bring me some if you happen to come across some particularly good ones. I will never forget it if you do! Here at the Hive we are having some real creative juices flowing. With the foods that we have stored, we are getting a little silly. Deliciously silly. Example?...Warm salad of sauteed cabbage and onion, mashed root veggies, celeriac puree, and sour cream, with a polenta patty and a pinch of mixed greens. This is a layered salad of distinguished flavors. I would have taken a picture, but I was having a photo shoot with my close friend, Gold Ball the rooster, at home, and I forgot it. Next blog, if I don't get to photograph the salad, at least you can see pictures of my rooster. And me. Cuddling.

New Winter Radishes!!!

Stop everything! Get down here! We have some new winter radishes, red german and luobo...firm bodied and spicy, like me. Take my word for it, you will enjoy these roots, grown by Hector at Conuco farm in New Paltz. On this weekends menu we are serving them, mixed with other roots like turnips, carrots and rutabagas over a bed of mixed greens, dressed with roasted garlic probiotic dressing and honey. Or just ask me for a sample. These are amazing raw or cooked, roasted, mashed, pureed into soup, and gosh darn the possibilities are endless. And around for a limited time.

As you may or may not already know...maple season is upon us. I will be tapping my trees this coming Monday, a little late, I know, and this will lead us into a changed date for our maple dinner, which I am posting a menu for here. Read it, tell your friends and make a reservation. I will be presenting on the process of maple sugaring, along with a couple of other maplers.

Love is in the Air...

Maybe, maybe not. Really I am just leading up to our lovers menu for next Sunday, as we will be offering an exclusive Valentines Day menu on Sunday for all! I will attach it so that you can all plan to be here, or see what you are missing. Also, in food news, have you all checked out the Wild Hive Community Grain Project, designed to create a home for local food education based along the idea of a CSA, although with an extraordinarily diverse product line. This could be the opportunity to really help this community grow in the direction of local, sustainable agriculture. We welcome your thoughts and input of how you would like to become a part of this organic life called learning. We also welcome your skills, assistance, and especially your motivation. And don't be shy with your money, either.
All of this education shenanigans aside, I have just made the ALL MAPLE menu for our next dinner, which will be held here at Wild Hive this maple season, which is fast approaching. I welcome anyone and everyone to sign up here for volunteering to help out at my house for maple sugaring this year. There will be a sign-up, help-out sheet at the bakery, but you can also just speak to me, Amy. Back to the maple dinner. Five courses, all maple based. The menu will be up for print this week coming. Keep an eye out for it. Come and see us.

Gearing up for some soups!

Here we go again, gearing up for another educational and delicious dinner here at the hive. Our sold out soup social is this Friday night and we have chosen nine exciting soups to prepare for our guests.
*Roasted Garlic and Potato
*Borscht with a Lemon Sour Cream (from our one and only lemon that is from the cafe)
*Chili with beef and beans
*Smoky Cream of Corn Chowder with Bacon and Chicken
*Puree of Rutabaga
*Apple and Kohlrabi
*Rich Broth of Fall Mushrooms with Julienne Winter Vegetables
*Cream of Winter Squash
*Spicy Pork and Tomatillo Stew with Heirloom Christmas Limas
These soups are all made with our own homemade stocks, with all local meats, raised at farms that have been researched and we know that they are responsibly raising their animals while caring for the land they are farming, many stored foods, such as the tomatillos that we froze, the beets from my root cellar, the beans that we dried, herbs that we dried, brassicas that we left in the field and harvested this week, mushrooms that we foraged and dried, grains that we mill and for goodness sake, we grew our own lemon. We will be serving up salad that is grown in Highland in the greenhouses of Sorbello Farms, with our own apple cider vinaigrette, and bread, bread and more bread. Many of the folks attending will be taking a few minutes to speak about their food storage practices, including drying, freezing, fermenting, root cellaring, and many more tricks of the trade in food storage. If anyone is interested in having other food preservation education, I would love for you to let me know, as demand creates supply, and we could find exciting new storage options together. As you can now see, I am a giant food preservation dork.

Soup Social

Tell your friends, tell your neighbors...make your reservations...Wild Hive is having a soup social. Check out the flier. Look forward to things. January 29th. 6-9. By reservation only. Bottomless bowl of soups, and many soup options, salad, bread, and if you are good, maybe even some cookies. Call or email for more info.