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Successful summer programming with the Power of Produce Club

Tag: education

Kids gather around the POP Club booth's table to assemble apple owls.

Successful summer programming with the Power of Produce Club

POP Club gives kids a chance to engage with local producers and growers within Essex County.

By Ellie Hoffman | Local Food Educator

Kids gather around the POP Club booth's table to assemble apple owls.
Kids gather around the POP Club table.

The Power of Produce Club, Cornell Cooperative Extension of Essex County’s flagship youth program, offers a hands-on opportunity for free activities and a chance to engage with local produce. The program has wrapped up another successful year, expanding its number of locations, participants, and types of featured produce. In total, educators logged 600+ interactions with youth, a 20% increase from the 2024 season. 

Essex County is home to nine summer farmers’ markets, and POP Club was proud to make an appearance at all of them. Elizabethtown, Lake Placid, and Saranac Lake Farmers’ Markets all welcomed POP Club back for another consecutive year, while markets that hosted POP Club for the first time included Schroon Lake, Willsboro, Crown Point, Ticonderoga, Keene Valley, and Port Henry. At all markets, POP Club’s mission was to spread excitement for farm fresh produce and expand kids’ knowledge of and access to locally grown foods.

Each week, the POP Club table featured ways to learn about farms and food through hands-on activities, scavenger hunts, and veggie-themed jokes and trivia. After completing an activity, the participating kids received $5 to purchase any local produce item of their choice from a vendor at the market that day. 

“My five year old son was thrilled to receive a $5 bill after he completed the activity. It was a nice surprise! He enjoyed buying peaches from a local farm,” said one Schroon Lake Farmers’ Market attendee.

An owl made from apple pieces and chocolate.
Apple owl model for POP Club.

Thanks to produce donated from local growers such as Northern Orchard and Harvest Hill Farm, POP Club was also able to pilot new activities such as sculpting apple critters and carving zucchini boats. The latter proved attractive not just to kids, but to market shoppers of all ages, as kids, parents, and grandparents stopped to try their hands at creating a seaworthy squash. Many adults also came over to hear from CCE Essex’s Master Gardener Volunteers, who teamed up with POP Club on several occasions to give up-to-date and on-the-spot horticulture advice to budding gardeners.

Photo shows kids assembling POP Club owls
A child named Nolan is posing next to his zucchini boat afloat in the tub of water.
Nolan’s zucchini boat is staying afloat!

Tourists and locals alike remarked on the influence that POP Club had on their experience at the market, with one grandparent noting that “[the kids] were so proud of their Farmers Market purchases…the activities at the market were among their favorite things from [our time in Lake Placid].” POP Club’s role in establishing connections between families and farmers was also mentioned.

“[POP Club] always gives my kids a fun activity that gets them to directly interact with merchants at the farmers market,” said one attendee. Another agreed, saying that “[POP Club scavenger hunts] made them go over to vendors they might not have otherwise.” And with the $5 they received from POP Club activities, kids were empowered to participate in the local food network by buying directly from the market vendors.

“We love seeing kids use their POP money to buy blueberries from us. Often, they walk over with their $5 bills in their hands and make the purchase mostly on their own. POP is not only promoting healthy foods, but also life skills for our young people: the future generation of consumers,” said Laura Cook from The Cook Farm

Connecting families to food and farmers is ultimately what POP Club is all about, and we’re proud to work with so many dedicated growers, producers, and community members to make that happen. We’ll be back in 2026 with fresh ideas and ingredients; stay tuned for a schedule in the spring!

For more information on POP Club, and the Farm to School program, please contact Ellie Hoffman at emh257@cornell.edu or 518-962-4810 ext. 405.

Photographs taken by Ellie Hoffman.

Wood Fired Pizza Party

Learn how to make authentic wood-fired pizzas from scratch using fresh ingredients sourced right from local farms. We will guide you through the process of making the perfect pizza dough, selecting toppings, and cooking your pizza in a traditional wood-fired oven.

Plan or Improve Your Food Business Series

Registration is open for the Plan or Improve Your Food Business 4-part series that kicks off February 13th. This includes a session dedicated to getting recipes approved (who, when, where, how) which is a popular topic. Once registered, folks can attend one or more of the 4 online sessions. There’s also an optional in-person meal and tour at the close of the series.

Each webinar focuses on a particular facet of managing a food business. While it’s impossible to cover every unique circumstance, these sessions tackle the most common questions Extension fields from entrepreneurs considering value-added production. Sessions are held online 6:00-7:30 pm and each includes a presentation, activity for the group, plus resources to learn more after each session including recorded conversations with other small NYS food entrepreneurs. The course is led by M. Flip Filippi, who is the Harvest Kitchen Manager and Local Foods Program Leader at Extension. Her focus is offering custom advice to entrepreneurs looking to create value-added products. Flip strives to create a welcoming learning environment while simplifying the multi-layered regulatory and financial planning aspects of food entrepreneurship. She has completed Food Safety Manager’s Training, Better Process Control School for Acidified Products, Holistic Financial Planning, FSMA Regulations for Small Food Producers, Produce Safety Alliance Grower Training, and Master Food Preserver trainings.

The series kicks off on February 13 and finishes March 6. The topics for each session are:
1. Understanding Food Business Types
2. Estimating Costs of Starting a Food Business
3. Recipe Approvals, Record Keeping, and Food Safety
4. Creating Effective and Legal Product Labels.
5. Plus, all participants are invited to an in-person closing event at the Harvest Kitchen at the Extension Learning Farm in Canton on March 13th to enjoy a meal together, connect with other food entrepreneurs, and experience a mock kitchen inspection.

An entrepreneur who took part in last year’s program shared, “The course was well-balanced in terms of presentation, group discussion, and shared resources for further work. I loved getting to meet the different producers and hear their plans. Having real life examples made all of the licensing requirements, etc. make more sense. The class was an appropriate amount of time to get everyone going in the right direction. Also, the interviews with the producers and NYS food authorities were such an awesome resource and really brought all the information down to earth in an easy, understandable way.”

The registration fee is $25 for the entire online course.
Learn more and register here: http://stlawrence.cce.cornell.edu/.

Adirondack Culinary Weekend

Spring 2023 Lake Placid & Adirondack Culinary Getaway

MAY 5, 6 & 7 2023 | THE MEXICAN EXPERIENCE

The Carriage House Cooking School has once again teamed up with The Mirror Lake Inn to offer select getaway packages celebrating the bounty of the Adirondack Park’s vibrant farm to table landscape.

Getaway registrants will enjoy the comforts and luxury of the Mirror Lake Inn, which is the epitome of Adirondack hospitality, along with multiple demonstration style cooking classes, each designed so that participants can return home, confident to replicate and share their learning experiences.

Chef Curtiss, the former Dean of Culinary Arts at the prestigious New England Culinary Institute, has long considered the Mirror Lake Inn the perfect venue for cooking classes and a focused culinary weekend.

He has been a guest chef and instructor with the Inn’s numerous Food & Wine Festivals and several special events and now serves as The View Restaurant’s Executive Chef and Food & Beverage Director.

This weekend is all about celebrating the comfort and cuisine of the Mexican house table while tasting the terroir of the Adirondacks and surrounding farmland.

Check out the schedule and class menu below.

MAY 5, 2023

Welcome Reception

5:30 to 6:30 PM

Gather for a meet and greet with Chef Curtiss of the Carriage House and the Mirror Lake Inn Culinary team. Hors d’oeuvres are provided and there will be a cash bar available.

SATURDAY MAY 6, 2023

Cooking Demonstration | Tamales

12:30 to 3:30 PM

Mexican food, like others cuisines in equatorial regions, is full flavored, quick to prepare and delicious. It is important for me to identify and expand the home repertoire in ways that are both traditional and contemporary. It is the goal of this class to share the joy for life that Mexico is famous for and to make it’s cuisine accessible, understandable and actionable.

“The simplicity of preparation and the flavors of home style Mexican food make for meals that are more socially engaging, delicious and enjoyable.”

Chef Curtiss

Saturday’s demonstration style class will showcase the simplicity, accessibility, comfort and flavors of Mexican cuisine with the sense and sensibility of seasonal influences on our palates and tastes. In this class chef Curtiss will showcase how you can replicate a Mexican inspired menu at home with the confidence of a chef.

Demonstrated Recipes

Tamales
masa, lard, cheese, onion | masa, lard, chorizo, onion
*chorizo recipe will be demonstrated in class

Quacamole
avocado, onion, tomato, lime, cilantro, cumin, salt, pepper, jalapeno, olive oil

Pico
tomato, onion, jalapeno, lime juice, olive oil, cumin, salt

Tres Leches Cake
sponge cake, tres leches, whipped cream, cinnamon sugar

While the foods used in this class will be primarily sourced and inspired from the Adirondacks and its surrounding farmland, Chef Curtiss will be discussing how to source products local to you that will yield you the same results.

Registration for the class includes:

printed recipe packet
bottled water
tasting plate

SUNDAY MAY 7, 2023

Cooking Demonstration | A Mexican Inspired Brunch

9:30 AM to 12:00 PM

Chef Curtiss will pull from the Adirondacks and its surrounding farms, rivers and forests to showcase recipes for a delicious Mexican style brunch of sharable platters and plates, typical of a Mexican meal.

“The concept of sharing a table is deeply rooted in traditional and contemporary Mexican culture. When you order food in a restaurant you order it for the table, not yourself. This approach binds those at the table to one another and makes for more memorable experiences.”

Chef Curtiss Hemm

Demonstrated Recipes

Chicken Posole Verde
chicken, hominy, beans, stock, salsa verde, onion, lime juice, cilantro

Elotes Salad
shoepeg corn, mayonnaise, sour cream, cojita, jalapeño, onion, lime juice, cilantro

Albondigas
pork, masa, milk, onion, breadcrumbs, egg, chipotle, cumin, coriander

Churros
milk, butter, sugar, eggs, salt, flour, cinnamon

While the foods used in this class will be primarily sourced and inspired from the Adirondacks and its surrounding farmland, Chef Curtiss will be discussing how to source products local to you that will yield you the same results.

Registration for the class includes:

printed recipe packet
bottled water
tasting plate

For more information about booking please call one of the Mirror Lake Inn’s reservation specialists at (518)523-2544 or info@mirrorlakeinn.com.

Earth Day 2023 -Support the Planet: What’s Your Food Print?

Learn how you & your family can reduce your “Food Print” at the Ticonderoga Natural Foods Co-Op this Earth Day!

Workshops & Activities include: * What’s Your Food Print? * Seed Starts for Kids * Worm Composting Demo * Local Farms Scavenger Hunt * Flower Starts for Adults * Story Hour & Up-cycling Craft * The Connection Between Food Waste & Climate Change

Sample Food from your Local Farmers: * Lillie Valley Farm * Crown Point Dairy * Crown Point Bakery * Daughters Five * Juniper Hill * North Country Creamery

Holiday Centerpiece Workshop

Hey Plattsburgh! Grab your friends and come celebrate the Holiday by learning the art of flower arranging with Mossbrook Roots Florist at their location at 175 Boynton Ave! At the end of the workshop leave with new floral tips and tricks and your handmade Holiday Centerpiece. A perfect addition to your holiday table or bring as a hostess gift. $75.00 per participant