Ontario County Local Food Page and Workshops
It's time to eat local!
Cornell Cooperative Extension of Ontario County is passionate about local foods from farms in and around Ontario County. Learn about ways to include more locally-produced food in your meals, how to buy and use local foods, techniques for preserving foods at home and linking local farms to local markets.
Farmers markets and CSAs (Community Supported Agriculture) are two ways for consumers to access fresh, unique varieties of local produce. Click here for more information: Community Supported Agriculture, CSA's in Ontario County
Contact information: Hope Galens Local Food Educator (585) 394-3977 x 408 Hope
A free downloadable guide to local food resources in Ontario County!
The local food movement is a trend that is here to stay! People from all walks of life and all backgrounds are united in their desire to eat healthier, support their local economy and know where their food comes from.
Enjoy Ontario County's bounty of roadside farm stands, weekly farmers' markets, u-pick farms, produce farms, CSA's and livestock farms. Find products such as maple syrup, honey, milk, produce, meat, poultry and eggs to add to your shopping list of local foods.
Eating and purchasing local products will help keep Ontario County in the top 10% of the best places to farm in the United States!
Below is a listing of some websites you might find helpful for researching local food:
Edible Finger Lakes
Finger Lakes Culinary Bounty
Finger Lakes Visitor's Connection
New York Wine and Culinary Center
Ontario County Agriculture
Cornell Cooperative Extension of Ontario County is committed to promoting our local growers and what they have to offer.One way of enjoying local foods is by learning how to prepare them. Another way is to enjoy them year round by preserving them. Methods such as canning, freezing and dehydrating help us capture the freshness and flavor of the Finger Lakes harvest. We offer classes for both the novice and the experienced home food preserver on a variety of subjects. Classes such as: Intro to Home Food Preservation Methods, Creating Edible Holiday Gifts, Canning Strawberry Jam and more! We also offer classes that introduce the public to different types and varieties of local foods such as: Exploring Winter Vegetables and Greens, Herbs and Edible Flowers. Check back often to see what classes we have coming up or contact us at 585-394-3977 x408 or email Hope
Canning Class: Zucchini Pickles
Saturday, August 9, 2014
9:00 am to Noon
Cornell Cooperative Extension of Ontario County
480 North Main Street
Canandaigua, NY 14424
Did you know you can safely can both zucchini and green beans in a water bath canner? Well, you can when you pickle them! By adding a high acid brine to low acid foods like green beans and zucchini, you can create a pickled product which can safely be preserved using a boiling water bath canner. Both green beans and zucchini are prolific growers which sometimes cause headaches for home gardeners. Even after finding different ways of preparing them or giving them away, you can still have an overabundance. Learning how to make and can dilly beans and zucchini pickles are a great way to enjoy your harvest for another time and make great gifts as well.This class is suitable for all levels of canning knowledge.
Space is limited to 10, so sign up early!
Class Fee: $15.00/person
Pre-registration is requested by calling Cornell Cooperative Extension of Ontario County at 585-394-3977 x 427 or email Nancy with your name, address, and phone number.
Nothing says summer like an abundance of zucchini! The warm, long days of summer are just what zucchini plants need to produce these summertime squashes. Anyone who has ever grown zucchini has had the experience of lifting up a few leaves only to find a zucchini the size of a small baseball bat! But don’t throw those giants away. They can still be used for zucchini bread, cake and cookies.
Ideally, zucchini should be picked at 6-8 inches long and approximately 2 inches in diameter. They should be bright green with smooth, shiny, unblemished skin. Zucchini can be added to nearly every recipe to add some extra nutrition. Zucchini contains vitamins C, A and B in addition to fiber (only if the skins are on).
Purchasing ample amounts of zucchini when it is plentiful is a smart idea. By summer’s end, you can get zucchini for very low cost and its nutrition and taste is best when it is fresh. Zucchini can be frozen, dried or pickled for later use. Check CCE’s Local Food Library for more information on zucchini such as: nutrition, home preservation tips and serving ideas.
Grilled Zucchini Salad with Grape Tomatoes
The Ontario County Local Food Library is designed as a resource for consumers who want more information on items grown and produced locally. Consumers will find information on: when an item is available, where to find it, tips on picking, serving ideas and home preservation tips and links.