September 24, 2012
Rain dampens Homer food fest
Joe McIntyre/staff photographer
Melissa Reid, left, of Cortland purchases produce from Blue Moon Farms venders Tammy Riker, right and her son Paul of Sempronius at the Homer Farmers Market Saturday.
HOMER — Morning rain turned “A Taste of Autumn” into more of a nibble Saturday, but a midday break in the weather helped it to work up to a munch.
Hopes are still high for a return of the new event showcasing local food products in 2013.
“It’s kind of like a test run for next year,” Lisa Lickona, co-president of the Homer Farmers Market, said. The event was a fundraiser for the farmers market, the Cultural Council of Cortland County and Sustainable Cortland.
Kristin Avery, of Lime Hollow Naturals, which offers handmade, all natural soap and cleaning products at its farmers market booth, was looking forward to next year, too.
“I noticed as soon as the rain stopped the community showed up,” she said. “It was too bad it was such a rainy day.”
The Costa family of Homer was undeterred by the weather; they bought umbrellas especially for the occasion.
“We just thought it was important to come out and support (the event) because its rough having the first year with rain,” Greg Costa said.
Costa, his wife, Becky, and their two sons, Nicohlas, 5, and Matthew, 4, had picked up some gourds and pumpkins at the market and were making their way to Big Mike’s BBQ food truck.
“A little rain never hurt anybody,” Becky Costa said.
While the weather might have shortened the guest list, the celebration of the area’s bounty carried on.
The tasting was moved from the Village Green to the Russell Fellowship Room at the Homer Congregational Church, where Andrew Burke, a teaching assistant at Cornell’s school of hotel administration and the volunteer chef, served up a smorgasbord of dishes made from regional food.
The menu included savory pork rillettes with garlic jam and spicy radish salad.
The pork was from Sunflower Hollow Farm, the jam from Shiloh Valley Farm, while the radishes and greens were from Breezy Acres Farm and the garlic was courtesy of Badman’s Bushel Basket.
Burke, who has been a professional chef for 11 years, also offered, among other dishes, roasted carrots and beets with mole, yogurt and cilantro. The veggies came from Red Rose Farm, the cilantro from Shady Grove Farm and the bread from Edgewood Bakery.
Earlier in the day, a demonstration on cooking with mushrooms was scheduled at the Homer Congregational Church. Timothy Baroni, a distinguished professor at SUNY Cortland’s biological sciences department, was the instructor.
Baroni frequently teaches courses on fungi and plants and people, according to the college’s website.
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