Archives for posts with tag: home made

It is currently pouring outside my house. We’ve got severe thunderstorms forecast all day. And I’m supposed to go do laundry this afternoon… we’ll see what the weather has to say about that…I just saw a flash of lighting and heard a crash of thunder within 2 seconds of each other, so I’m staying inside for a bit.

Jarak and I have a deep commitment to local/sustainable food and businesses. We try to shop locally whenever possible, and to avoid big chain and box stores for most of our groceries. We’re part of a CSA from The Alleged Farm. If you ever hear me talk about “Grumpy Farmer” that’s who I’m referring to. He sends out grumpy and sometimes political missives about what’s happening on the farm, and is often quite funny. We also go to the Schenectady Greenmarket every week, which is open year-round, and get our milk, eggs, most of our meat,  and some veggies there when our CSA ends and before it begins in the spring.

Smith/Cyd Pottery made our goblets for the reception. We decided that we wanted something extra-fancy to drink out of, and since “His and her’s”  Champagne flutes are so not our style. (We aren’t even having champagne.) We decided to ask a local potter to make them for us. They’re entirely custom and they’re beautiful! My camera is currently dead, or I’d take photos.

I got an email just now from Buhrmaster Farm stating that, after talking to some other farmers and seeing what they’d have available, they will be able to provide flowers for the wedding! There was some question as to whether they’d be able to have cut flowers in time for June 22, but they will! Yay! This is the great thing about local: if you want something, ask, and they will really work hard to get you what you need. My aunt agreed to help with the flowers, and we’ll sit down the night before and make my wreath, the bouquets and the boutonnieres for the boys. Yay!

The honey for our mead, which we are using instead of champagne for toasts came from Lloyd Spear, Beekeeper, who’s based in Schenectady. We are friends with one of his workers and often go visit her at the Greenmarket on Sundays.

We’ve brewed (almost) all of the beer for the wedding, using mostly local grains from NY and Mass. Almost all of the grain came from ValleyMalt in Hadley MA. They are super amazing. Jarak’s uncle is providing another case. Our wines will come from LaBelle Winery in Amherst, NH, where I was born, and Altamont Winery  in Altamont, NY, which is about 30 min from here.

We are borrowing a bunch of beautiful, mismatched yardsale plates from a family friend, and then supplementing them with other plates found at estate and yard sales. We’re borrowing silverware used in my friend’s wedding, and linens used either by them, or by their friends for their wedding. Lots of borrowed/reused things. The only thing that is being bought new is the glassware, which will be sold after Logan and Mariana’s wedding in September. Pooling resources is a wonderful thing!

All of our food is being supplied by friends and family, which saved us thousands of dollars in catering fees, and means that every dish will have a connection to us in some way, being that it was made by people we love.

I’m so completely excited about this!

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We’ve been buying cream from Battenkill Creamery for a while. They’re local, and we can get them at the Greenmarket. We’re there regularly enough that they know us and have our pint of half and half waiting when we walk up. I love being a regular. It’s also some of the best milk I’ve ever had.
I grew up hating milk and not liking to drink it plain. And then I had local milk and that changed. There’s a dairy about 3 miles from my dad’s house, and having fresh, local, glass bottled milk changed how I think about milk. I still won’t drink a glass of it, but it’s much nicer. Battenkill has some of the best milk around.
Anyway, I got annoyed with how expensive yogurt is, and realized that I talk myself out of buying it far too often. So I’ve started making it myself. We got a yogurt we liked from the coop, and then used a couple tablespoons to start the next batch of homemade yogurt.
The first shot came out more like Kefir, I had let the milk get too cool after scalding it. ( I used a meat thermometer by accident. Now I use Jarak’s brewing thermometer.) The second batch set up nicely and I used the last of it to start the batch that’s setting in the kitchen. I snagged my family’s yogurt maker one of the times I was home recently becuase my dad isn’t using it anymore, and I love yogurt.
Steps:
Scald a quart of milk
let it cool to about 100-110 F
Pour it into a clean glass jar
Stir in 2 Tablespoons of your favorite plain yogurt
Put into a yogurt maker, igloo cooler filled with hot water, or warm oven and let set for 6 hours. The longer it sits, the tangier it gets. Mine started around 6. so I’ll ask Jarak to put it in the fridge right before he goes to bed so it’s not still fermenting in the morning.