Adirondack Farm to Table & Culinary Arts LEAP

Cooking & Tour of Gardens, Barnyard & Compost

Day #2 of cooking at North Country School with Wynde Kate of Green Goddess. We made delicious crustless quiche with locally grown meats and vegetables and a fabulous strawberry shortcake sweetened with Lake Placid maple syrup. We also took a tour of the gardens, greenhouses, barnyard and the composter at North Country School.

Some pictures of our first day of cooking classes with Wynde Kate Reese of Green Goddess. We loved the new teaching learning kitchen - the "TLK" at North Country School and we enjoyed using herbs from their childrens' garden too. After our cooking class and tour of North Country School we did some artwork painting ceramic dinner plates and some prep work for our soon-to-be planted pollinator garden.

Cooking class with Wynde Kate of Green Goddess has begun. We love the new North Country School teaching kitchen too.

Day #2: We spent the day at Asgaard Farm and Dairy playing with baby goats, collecting eggs, learning about ducks and cows, eating delicious grass fed burgers, sampling goat cheeses, cleaning barns, shoveling compost, herding goats to the milking parlor and relaxing on the porch enjoying the beautiful view. We also enjoyed a tour of Rockwell Kent's art studio on the farm. It was a busy day! Thank you Rhonda Butler, Davide Brunner, Brenda Cotton and all the farm crew!

Thank you for the delicious Wild Work Farm radishes!!!

Thank you Lissa and Steve for the unique experience of seeing a small farm in action and letting us help.

Thank you Lissa and Steve, for the wonderful visit and tour of your farm. You are doing amazing things at Wild Work Farm. We appreciated your time in showing us around and teaching us more about sustainable organic farming in the Adirondacks. We can't wait to cook with and enjoy some of your delicious vegetables in our cooking class on Tuesday and Wednesday.

What an amazing group of chefs we have in our LEAP group. We could not have been more impressed with the creativity, use of techniques and flavors they brought to the cooking contest today. They all did such a great job, but one team impressed the judges just a little more than the others with their cheese-filled, bacon-wrapped omelets with herb roasted potatoes, strawberry danish pancake and even a fruit juice drink. Congratulations to this team of Caroline, Sara and Marc. The basket ingredients included: the eggs the students collected at Asgaard Farm, Asgaard bacon, Vermont cheddar, local potatoes, North Country School thyme and chives, muffin mix and pantry ingredients as needed.

Cooking & Tour of Gardens, Barnyard & Compost

Day #2 of cooking at North Country School with Wynde Kate of Green Goddess. We made delicious crustless quiche with locally grown meats and vegetables and a fabulous strawberry shortcake sweetened with Lake Placid maple syrup. We also took a tour of the gardens, greenhouses, barnyard and the composter at North Country School.