Pairing Shakespeare and Gardening

Master Gardener Eve Berman joins us to talk about ‘Much Ado in the Garden’, a Shakespeare-themed event taking place in the Cutler Botanic Garden at the Cornell Cooperative Extension grounds on Front Street in Binghamton.  There will be music, food, readings, and costumed characters.

Hanford Mills Presents its Annual Ice Harvest Festival

The Hanford Mills Museum near Oneonta presents its annual Ice Harvest Festival on Saturday, February 3 from 10am to 3pm.  Executive Director Liz Callahan joins us to explain the process of harvesting ice, how it is stored, the treat that is the ultimate reward in July for the ice harvest in February.

How to Make Frozen Lime Pie Recipe with Tracy Maines

Learn how to cook this sweet dessert of Frozen Lime Pie with Tracy Maines. In anticipation of our Seasons at the Lake documentary, we’re giving viewers a taste of what’s to come (and how to make this recipe themselves.)

Frozen Lime Pie (pg 279 in My Cottage Kitchen Cookbook)
Filling:
2 cans (14 ounces each) sweetened condensed milk
3 egg yolks
1 1/4 cups fresh lime juice
2 (9 inch) graham cracker pie crust
Meringue:
1 cup egg whites
1 cup sugar
Zest of 1/2 lime

Filling:
Preheat oven to 300 degrees. In the bowl of an electric mixer combine the milk, egg yolks and lime juice. Mix on medium low speed. Divide mixture evenly between the two pie crusts and bake for 8 minutes until just set.

Cook Lamb Kabobs with Tracy Maines

For our Seasons at the Lake documentary, Tracey Maines invited us into her kitchen to show us how food plays a role in binding families and their vacation traditions together.

Dirt Farm at Two Goats Brewing

We travel to the scenic Finger Lakes to profile Two Goats Brewing. We talk with owners Jon and Jessica Rodgers about what makes their business so unique and how they got settled in beautiful Hector, New York.

Learn How to Cook Stuffed Herb Tomatoes with Tracy Maines

Seasons at the Lake not only documents the evolution of the American vacation, but also the cooking of Tracy Maines. She made some of her favorite recipes, showing us how food plays a role in binding families and their vacation traditions together.  
Stuffed Herb Tomatoes (pg 227 in My Cottage Kitchen Cookbook)
6 medium tomatoes, ripe
Kosher salt
Fresh ground pepper
1 1/2 tablespoons garlic, minced
3 tablespoons green onions, minced
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1/2 teaspoon thyme
1/4 cup olive oil
1/2 cup Roasted Garlic Croutons, crumbled (see recipe in section ‘Salads and Dressings’)
1/2 cup Parmesan cheese

 
Preheat oven to 400 degrees.  
Remove the stems and cut the tomatoes into half crosswise. Gently press out the juice and seeds.