Ambrosia Farms...Flavor and Sustenance, Heirloom Veggies, Grown For You

Ambrosia Farms has been farming naturally since 1988, with complete focus on open pollinated, heirloom vegetables.  Our pride in conserving open spaces, maintaining natural ecosystems, preserving cultural traditions, supporting the arts, and adopting wild horses, and hound dogs is our way of giving back to the Earth and Our Community.

We get our seeds from Baker Creek, Seeds of Italy, and save our own seeds, when time permits.  Our favorite varieties include tomatoes (Pantano Romanesco), winter squash/Pumpkins (Marina di Chioggia, Kabocha, Kuri, and Banana), Kale (Tuscan and Curly), Lettuce (Grumolo Chicory), Basil (Lettuce Leaf)...We grow varieties to suit your specific needs!

if you need a crop custom grown for you, please call our cell phone 315-749-8942

PROTEIN BARS

http://www.beardedbros.com

Kutik's Honey

...a truck moving bee boxes to pollinate a field somewhere...

My review of local products continue with a mention of Kutik's honey.  I am particularly fond of their orange blossom honey.  No, it is not "local" - in the sense that the orange groves the bees pollinate are south - far from NYS - but the honey is really good - and I am supporting a local company.  Their prices are reasonable, especially if you buy in bulk.

Something to consider when purchasing from the lil guy/ small business - is to ask for their price break or wholesale price and the minimum quantity to achieve that price point.  Than get a bunch of friends and coworkers to buy in to get that price.

More on that later...
http://kutikshoney.com
Their orange blossom honey reminds me of the Greek honey I used to buy in NYC.

The bees in Greece are sometimes made to pollinate only thyme blossoms and by doing so create this thick perfumed honey - tastes perfect with Greek yogurt, honey cakes, and lots of other sweet treats!

here the pizzas are lined up awaiting the wood fired oven...the pies can't be too close to the intense heat as they cook, or it will burn before the dough cooks....and to make the bottoms crusty, keep the floor of the oven clean and do not touch the pies often, let them sit, spin only when it's time.



pizza dough

(I used only 00 flour, but use AP , whole wheat, spelt, in combo for a really good crust)
the wood fired oven makes everything tastes fantastic!

1 cup plus 1tbl   00 flour  + 1 cup AP
1 tsp honey or sugar
3/4 tsp active dry yeast
1 tsp olive oil
1 cup water = 105 - 115 F
salt to taste

combine water yeast and sugar until foams
use kitchen aid
combine flour , salt , olive oil with yeast mixture and with dough hook, mix, until pulls away
coat with olive oil
let almost double in size
punch down and shape

portable wood fired pizza ovens are popping up all over the place!