Lake Placid, N.Y. – Asgaard Farm & Dairy in New York’s Adirondack Mountains is pretty picky about the products it will sell.
Caitlin Aherne (who makes caramels — and soap — from goat’s milk at the farm in Au Sable Forks, N.Y.) said the proprietors recently fed an entire batch of below-standard goat cheese to the pigs, which must have been pretty nice by piggy standards!
When visiting the Asgaard stand at the farmers’ market in Lake Placid, N.Y., last autumn, I sampled cheeses that had passed muster, then bought a treasure to take home.
My sister and I were squired to Lake Placid’s market by Dave Hunt, then the executive chef at Golden Arrow Lakeside Resort’s Generations restaurant in Lake Placid. Generations routinely purchases some supplies from these farmers, reflecting the restaurant’s commitment to natural foods and sourcing locally when possible.
Besides, the food is good.
Especially when it comes with maple syrup.
Dave is a big fan of cooking with the syrup, which certainly qualifies as local. He took us to a Cornell University sugar maple research station outside of town.
Cornell — aiming to encourage the development of New York’s maple industry — researches best practices, provides educational programs and offers self-guided or, by pre-arrangement, guided tours for visitors.
When I visited, Lake Placid was preparing its first full-blown Maple Weekend for the end of March 2014. For the event, Dave was planning a maple tasting event, “featuring maple producers and chefs [creating] wonderful dishes that include maple syrup, sap, even bark or twigs,”
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