Class schedule coming soon!

Wild Hive's class schedule is on it's way. We currently have a schedule for the season, entering into the summer, but before i publish it for all to see, please let me know if there is anything you really want to see us put in the schedule. I will be finalizing the schedule this week upcoming, since the first class will begin on Saturday, March 26th. Email Amy at wildhivefarmbakery@gmail.com with any questions, comments, or suggestions ASAP!!!

i saw buds on trees!

well, spring is near. i personally saw some buds on trees in danbury. yup, i can picture it now...fresh green leaves, bees buzzing, maple sap running. sprin is like a poem all on its own. i will be making a march menu this monday, and beware, cause i am feeling creative. i was struck down with the flu last week and i am coming back superstrong! this week, i am planning upcoming classes for wild hive. we will beginning classes in april, and although we will still be low on supplies, i plan on working with what we have, seasonally. please send me messages of what classes will be in demand for the upcoming year, and i will schedule them accordingly. i believe that i will be starting with an introductory to winemaking, to prime your palate for the season, along with drying mushrooms, braising meats, baking, and basic seasonal cooking. please let me know what you want to see, as i will plan accordingly. how about making tempeh, and sprouting grains...see you out at the hive. please keep an eye out for our extended hours, in the next month.

back in the saddle...i mean, snow.

Well, I have been back for a little over a week now, and whew, i am glad to be home. eating at wild hive, seeing the members of my community who have been struggling through the snowy winter, and back into dealing with the challenge of eating towards the end of the winter. i have been cooking up a storm, both at the bakery and home since i got back. something i need to put out there...i make a lot of wine at home, and since i am looking into moving from my home to a local farm where i will be building a yurt to live in for the next few years, i am in need of folks who have something to trade me for wine. i am looking for all types of things of value for sustainable living. let me know what you have to trade. don and i are planning a fundraiser right now to save the drowning wild hive cafe right now. think about these numbers. every day that was really stormy, it cost us an average of $1000.00, between paying the staff to work, having perishible foods, paying the intense oil bill, electricity, rent, and lost revenue. we had more than thirteen of those days this year. these are near zero days. we plan for six a year. we need some support. we are about to reopen for dinners, where we are going to have burger and beer friday nights. soups, salads, burgers, veggie burgers.....and live acoustic music. this will start in 3-4 weeks. not to be negative amy, but they will only go forth if we can keep our heads above water between now and then. we are currently planning for a really fun fundraiser in early march, with a six course dinner on a saturday night and we hope to do some serious cooking that night. lots of changes. lots of hope, and lots of intentions. come on by. lets talk.

amazing farmers markets

well, i moved from the west coast to the east coast of hawaii. this morning, i woke up at 6am and by 9, i had already been to two local farmers markets, and i had planned my dinner. i took photos, but they are on my cell phone, and now i have to figure out how to put those on the computer. the special thing about this market, in pahoa, was that i finally got some whole cacoa pods. and if that was not exciting enough, at the next market, i found a durian fruit. i WAS excited about this. then i gently placed the durian in my trunk (of my rental sports car, with a sunroof) as i begin to drive back to my temp. home, i can barely stand it. the durian stinks so bad, i can barely be in the same car as it. i drive the 15 minutes, and unload the local goat feta, herbs, onions, lemons, and fresh eggs and english muffins, and then i know, i have to deal with it......the durian. spiky, stinky, and heavy, i take it out of the trunk, and stick it in the bushes, as not to offend the other people staying near me. even 60 feet away, while it is outside, i can still smell it. this was a big deal for me to find and eat. suprisingly, i have a friend coming to hawaii to see me tomorrow. and another friend coming in three days. i will make them eat this 9lb durian with me. ha ha ha....stay in touch, i will let you know.

happy hour!

did you know that in hawaii, or more specifically, in the town of kona, which i ventured out to today, that they have mai tai happy hour from 2-6. up to now i was glad to be going home after vacation. nothing keeping me here, but...i could learn to live with this new unexpected turn of events. don't worry, though, i will be home, making snowchickens in no time. i miss you, Goldball! (my snuggly and giant rooster) i hope you are doing only good behavior!

ahi!!

dinner time again!!!!today i went to the south kona greenmarket. it was cute. when i arrived, i saw little green. actually, what i was hoping for would not have been green, either. hopefully not. i was looking for pork and pineapples, as in the week since i have been here, the only pineapples i have had access to were dole. i found some very exciting things, amongst the many crafters, and jewelers. local, organic, ripe!! lemons, 10 for $1.00. freshly dug ginger, $2.00/lb
a gentleman making new orleans style beignets, subbing agave for sugar, and making his own chocolate sauce from local cacao beans, (which i bought a pound of). Then i found some local veal stew meat, which i will use soon, and i will let you know all about. as i was leaving, lo and behold! there was a man wearing a sign around his neck. sitting on a cooler. FRESH FISH. i am pretty sure that he was not really supposed to be at this market, but i dove in. i got a pound of fresh!! local ahi tuna for $8.00 and that is what i am eating right now. seared lightly with wild rice cooked in kaffir lime leaves, and a sautee of hot peppers, ginger, garlic, onions, baby red cabbage, broccoli, all in coconut milk and topped with toasted macadamia nuts and culantro leaves. not even related to cilantro, but something i became farmiliar with when i lived in puerto rico. i have a photo, but it truly does not give this meal justice. good night.

far away, but the idea is still the same

ok. woe is me...first, let me start off by apologizing to anyone who is trying to come by the bakery this weekend. we are closed for our annual january week of closure. fixing some things that broke, taking some down time and getting our heads straight. as for me, i spent a hard day swimming with tropical fish and larger than life turtles. yes...amy is in hawaii. it took me until today to decide that i really like this rock, although, not to worry, i will welcome the east coast back with open arms! anyhow, in the moment, tonights dinner for me is as follows:

local, grass fed ny strip steak rubbed generously in kona coffee, with wild hive polenta, macadamia nuts, and broccoli. check out the photos.........

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.