Summer 2015: Fashion

Summer brings back the ’70s

Dresses, jewelry and orange handbag are from Finley’s Closet. Jean jacket and shoes belong to model. Sunglasses, hat and head wrap provided by stylist. Fashion styling by Katie Machia; hair and make-up by River Day Spa and Salon, Clayton; models from AMS Models and Talent, Syracuse.

Dresses, jewelry and orange handbag are from Finley’s Closet. Jean jacket and shoes belong to model. Sunglasses, hat and head wrap provided by stylist. Fashion styling by Katie Machia; hair and make-up by River Day Spa and Salon, Clayton.

This year’s summer fashion trends will see signs of ’70s-era style, stripes creep in popular looks

By Katie Machia | Photos by AFM Photography | Models from AMS Models and Talent [Read more…]

Summer 2015: The NNY Life

A bittersweet farewell to the great north country

Columnist Katie Stokes

Columnist Katie Stokes

In preparing for this, my final column for NNY Living, I went down a bit of a thesaurus rabbit hole searching for a synonym for the word bittersweet. [Read more…]

Summer 2015 Cover Story: 153 Things To Do Within 51 Miles

Discover a Wide World of Fun within 51 Miles

The 47th annual Cape Vincent French Festival takes to the streets Saturday, July 11 and Sunday, July 12. Scheduled events include a pancake breakfast, craft sales and exhibits, a parade, live music, fireworks and more. With more than 150 things to do, make this summer your best ever for close-to-home fun. Photo by Justin Sorensen, NNY Living.

The 47th annual Cape Vincent French Festival takes to the streets Saturday, July 11 and Sunday, July 12. Scheduled events include a pancake breakfast, craft sales and exhibits, a parade, live music, fireworks and more. With more than 150 things to do, make this summer your best ever for close-to-home fun. Photo by Justin Sorensen, NNY Living.

A blueprint for your best north country summer ever

By Lorna Oppedisano, NNY Living  [Read more…]

Summer 2015: North Country Notes

Farmers markets a hot ticket in summer months

By Neal Nurdick, NNY Living 

Some folks think people go to farmers markets to acquire food. That’s only part of it. We really go to see our friends. [Read more…]

Summer 2015 Wellness: Beat seasonal exercise boredom

Break up your routine with new, fun local foods this summer

Columnist Michelle Graham

Columnist Michelle Graham

Welcome summer at last. This may well be my favorite season of the year. I love being able to actually get outside for workouts and eat fresh, in-season natural foods. I am certain I am not alone. It seems the warm weather welcomes us to get out and be active. Also fresh fruits and vegetables are certainly plentiful. [Read more…]

Summer 2015: Today’s Gardner

A few tried and true tips to grow healthy tomatoes

Columnist Brian Hallett

Columnist Brian Hallett

Few of us plant vegetable gardens out of need any longer, unless you count the need for a sun-warmed tomato. You can grow tomatoes in a pot on the patio or a half-acre vegetable patch. Either way, the rewards are great. All the clichés about tomatoes warm from the sun from grandmother’s garden can’t take away from the fact that no tomato tastes quite as good as one fresh from the vine, eaten with your feet still standing on the soil covering the roots. Here are some tips for coaxing the best out of your tomato plants. [Read more…]

Summer 2015: 36 Hours Canandaigua

Summer shines in the Finger Lakes

Text by Lorna Oppedisano | Photos courtesy Finger Lakes Tourism Alliance

Downtown Canandaigua

Downtown Canandaigua

Canandaigua a ‘chosen place’ for good reason

Canandaigua comes from the Native American word meaning “the chosen place,” and it certainly is. Located directly north of Canandaigua Lake, the fourth largest of the Finger Lakes, the city of Canandaigua is brimming with food, wine and culture. Whether you want a relaxing weekend away or a couple days of adventure, you’re sure to discover it. [Read more…]

Summer 2015: Food

Savor the sweet taste of a north country summer

Columnist Boo Wells

Columnist Boo Wells

Treat your palette to the bold freshness of spring

Summer is one of the greatest reasons for living in the north country. It is Mother Nature’s reward for surviving yet another monster of a winter. It has only been a few short months since we were surrounded by an overcast and gloomy, monochromatic world, nature’s own version of “50 Shades of Grey.” The snow just kept falling as the plow guys and shovel-strong women and men struggled to keep up. On the days that the sun actually peaked out from behind the clouds, the thermometer rarely recorded a number above zero.

Hardly a cause for celebration, we survived and it feels like winter has been over for ages. Mother Nature has some pretty clever ways of making us forget the terrible by blessing us with the awe-inspiring, just look at childbirth. If babies were not cooing bundles of adorable, nobody would go through childbirth more than once. We forget the labor pains and exhaustion, the freezing temperatures and dreary days. The alternative to this selective amnesia would be a world of only children living in Florida. Enough reminiscing about mountains of snow that were taller than your second-story window or the 10-mile walk to school — uphill both ways. Just look outside your window. Spring has spring and, at this writing, summer is hot in its heels. As memories of last winter fade they are slowly replaced with the glories of spring: digging wild ramps, planting beets and lettuce seeds, the strange way your pee smells after eating asparagus, picking rhubarb and garlic scapes and, of course, cooking freshly picked food for friends and family.

During winter, I never want to leave my house. I give homebody a whole new definition. Come spring, I never want to be in my house. If I could, I’d stay out in the garden from sun-up to sundown. I would be a very happy camper. As I putter about with my trowel and pruning shears, the reality of what to serve for dinner lurks in the recesses of my brain. I tug a weed here and there and pinch back an overzealous basil plant, keeping low to the ground, hoping not to be spotted by a hungry teenager, avoiding being dragged back to reality. When I attempt to enlist their help with gardening chores I can usually buy myself another half hour of peace in my sanctuary.

Hunger is suddenly forgotten and the need to practice an exceptionally dusty instrument becomes urgent. What to make for dinner? Something quick, something easy, something that uses some of the incredible bounty that spring has brought. I try to camouflage myself among the climbing vines and asparagus spears as the teenagers begin to circle.

“Will it ever stop snowing?” has been replaced with “Where is Mom? What’s for dinner?”

Photo by Justin Sorensen, NNY Living.

Photo by Justin Sorensen, NNY Living.

Taste of summer rice salad

Ingredients

2 cups Arborio rice
1 pound fresh asparagus, tough ends snapped off, and cut at an angle into ¼-inch pieces
2 cups frozen baby peas, thawed
1½ cups frozen Edamame beans, thawed
¼ cups finely diced celery
2 shallots, finely diced
2 Tablespoons freshly squeezed lemon juice more as needed
2 Tablespoons white wine vinegar
½ cup extra-virgin olive oil, more as needed
¼ cup roughly chopped fresh flat-leaf parsley
¼ cup chopped chives
¼ cup roughly chopped mint
Kosher salt
Freshly ground black pepper

Instructions

Bring a large pot of water to a boil and season with salt. Add the rice and boil until the grains are just cooked —they should be slightly al dente — about 15 minutes. Drain well and then spread the rice on a baking sheet to cool.
Bring a separate large pot of water to a boil and blanch the asparagus for 12 minutes. Have a large bowl of ice water ready, immediately submerge the asparagus in the ice bath until chilled, about 1 minute.
Remove the asparagus from the ice bath, drain well, and transfer to a bowl. Add the peas, Edamame, diced celery and all of the chopped herbs to the bowl and toss to combine.
To make the vinaigrette, combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the oil. Taste and add more salt if necessary.
Combine the rice and the vegetables and herbs in a large bowl. Season with salt and a few twists of black pepper. Drizzle the vinaigrette over the rice and toss to combine. Serve at room temperature.

Boo Wells is chef and owner of the Farm House Kitchen, a catering company and cooking school in Sackets Harbor. Contact her at sacketsfarmhousekitchen@gmail.com or visit www.thefarmhousekitchen.com.

Summer 2015 Social Scene

Immaculate Heart Central School Legacy Gala

Tracy Leonard, IHC Class of 2004, was awarded the Immaculate Heart Community Service Award during the 2015 Immaculate Heart Legacy Gala on May 2 at the Hilton Garden Inn, Watertown. 

Summer 2015: News & Notes

Lynyrd Skynyrd plans Watertown performance

The band Lynyrd Skynyrd plans to perform in Watertown this August as part of the Car-Freshner/F.X. Caprara Kia/Chrysler 2015 Summer Concert Series. The Disabled Persons Action Organization hosts the annual summer series. [Read more…]