- [Michael] Tonight on WPBS Weekly Inside The Stories.

Yesterday was Earth Day, recognized annually, the day is reserved to remind us of the importance of environmental protection and we're back in the kitchen with Johnny Spezzano and Delta Keeney of Wind Swept Meadows Farm to make delicious quesadillas.

Your stories, your region, coming up right now on WPBS Weekly Inside The Stories.

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- [Woman] When you're unable to see your primary care provider, the Carthage Walk-In Clinic is here for you.

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Comfort and healing close to home when you need it most.

- [Woman] North Country Orthopaedic Group is there for your urgent ortho or sports related injuries.

With our onsite surgical center and same or next day appointments, we're ready to provide care for patients of all ages.

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Additional funding from the New York State Education Department.

- Good Tuesday evening everyone, and welcome to this edition of WPBS Weekly Inside the Stories.

I'm Michael Riecke.

Yesterday was Earth Day.

Recognized annually, Earth Day is reserved to remind us of the importance of demonstrating environmental protection.

Right here in Watertown, that reminder happens every day.

(birds chirping) - [Lynn] For me, every day is Earth Day because we live in this environment.

- [Luke] For Lynn Godek, being mindful of the environment is one of the reasons she volunteers for Tree Watertown.

A program that educates the public about tree benefits while planting trees all around the city.

- [Lynn] There are so many benefits to planting trees.

They provide sun shade, they help cool.

Give you a microclimate.

They absorb excess water, so in areas where there's drainage issues and flooding, trees can help with some of that.

Every child from a young age knows that trees help with exchanging oxygen and carbon dioxide.

They also help with pollution and they provide beauty and variety to our streets.

- [Michael] Our volunteers play a huge role in our Urban Forestry Program.

They really are the backbone of our, of our program.

They help to, they help to tell our story.

- [Luke] Michael DeMarco spearheads the Urban Forestry Program, an initiative designed to promote and preserve the Urban Forest and improve management of public trees.

- [Michael] Some of the things that we're doing for Earth Day every day is we're planting trees for the future.

Trees are important for all communities.

They help to provide sense of place, literally framing the, the built environment and, and, and also helping to, to mask some of the blemishes of our, of our built environment, but also they help to make people feel good.

- We usually pick one location and have a variety of trees.

We pick a day, send out notice that we are planting trees and ask for hands and everyone that's available comes and shows up and we put the trees in the hole.

- [Luke] Tree Watertown would not be possible without volunteers within the community and for volunteers like Lynn, it's about more than just planting trees.

- [Lynn] I've been volunteering specifically with Tree Watertown since 2020.

I remember the first time I came out to plant trees with Tree Watertown.

It was at Knickerbocker School and I dragged my son along with me.

He wasn't sure that he wanted to come at first, but afterwards, I remember him telling me that he was glad that I made him come.

I remember when we first showed up, it was so fun to see everyone standing around milling and waiting to get started.

It felt nice to be part of a larger group that was going to be planting these trees for Watertown.

- [Luke] For 29 years, Tree Watertown has helped to plant 8,000 trees in the city with an internal goal of planting 10,000 by 2030.

- [Lynn] Last year, we planted trees on another local street and I was just blown away by how many people showed up that day.

I'm not even sure what the estimate count was for that day, but it was a lot.

I think we had two people per tree, so we each got to plant a tree and we were done really quick.

- [Michael] I'd say the most volunteers come from our, our schools, from Watertown school district, Watertown City School District, as well as the Immaculate Heart Central Schools.

It's just amazing.

Sometimes you see youth outnumbering the adults.

It's actually, it's pretty, it's pretty cool to see that 'cause we know we're in a good place for when those, when the youth grow up, hopefully they'll be sharing that with, with other upcoming folks.

- [Luke] Folks can learn about the trees planted at Watertown's Downtown Arboretum, an outdoor tree museum located on Washington Street and established by Tree Watertown.

- [Michael] We have a, a brochure.

We have an online story map that's located right at the sidewalk in front of the flower library.

You can scan that QR code and take a self-guided tour of, of the 200 block of, of Washington Street, learn about over 38 different species and a hundred different specimen trees.

- [Luke] For 22 years, the city of Watertown has been recognized as a Tree City USA.

A title the city has worked hard to maintain through various tree planting projects, the Downtown Arboretum and other initiatives that demonstrate the time and care the city puts in to protect their trees, but for the city of Watertown, planting trees is just the beginning.

- I remember learning about harmful effects of plastics and for example, the rings around soda cans.

I still cut them to this day because I learned when I was a child that animals can get stuck in them and I learned to shut off my water and turn off lights when I'm not using them and it's wonderful to see that my children are still being educated in a similar way.

- A simple way for folks within our community to recognize Earth Day as really an everyday celebration is just to be conscious of your, of your natural surroundings.

You know, don't take for granted the opportunity to, to go for a hike.

Look around the natural resources that, that we have here that are worth protecting.

It's little things like picking up the litter that's blowing down the street.

It's not yours, pick it up.

- If you're thinking about volunteering and helping with the environment and planting trees in Watertown, just do it.

Just come and join us and if you don't know what to do or where to go, look online, look to Facebook in the Tree Watertown Facebook group.

There's always options and opportunities to volunteer and help out.

- [Luke] In Watertown for WPBS Weekly, I'm Luke Smith.

- If you'd like to volunteer your time and become part of Tree Watertown, visit Facebook and type in Tree Watertown Downtown Arboretum.

Well Spring is here, but we still crave some of our favorite comfort foods, right?

Well, tonight we revisit a past Johnny on Fire with Delta Keeney of Wind Swept Meadows Farm.

Together, Johnny and Delta make fire grilled steak quesadillas with farm fresh raised beef.

(uplifting music) - Hey, come on!

(upbeat rock music) - Well welcome everybody.

It's Johnny on Fire.

We're back again in front of the wood fire oven in my kitchen.

I'm so glad you joined us today.

Delta Keeney with me from Wind Swept Meadows Farm.

- Yes.

- How are ya?

- Fine, thanks.

- You brought something good for us today.

- I did.

- What'd you bring?

- [Delta] I brought a flank steak from one of our federally inspected beef cows.

I brought Corbaci peppers, as well as yellow Marconis and I also brought some red onion and some white onions.

- Well, we're going to make one of my favorite foods on a winter night to make and that is quesadillas.

You ready to get started?

- I am.

- All right, so first of all, tell me about Wind Swept Meadow Farm.

- So we are a three generation farm, been in the family since 1908.

We actually are open to the public.

We sell federally inspected beef, meal sized packages.

We sell whole and half chickens.

We sell turkey year round, as well as fresh turkeys for Thanksgiving.

We have an inspected kitchen, so there's always a nice selection of homemade jellies and jams and baked goods in our milk house, which kind of serves as my girl cave and I sell all my craft items and all of our Christmas wreaths and all of the, the things we, my neighbors make to sell to the public.

- What is your location?

- We are located on Zoar Road, which is right off Route 12 outside of Burville and we're on the road that connects Burville to Rodman and we have a really nice roadside vegetable stand out there, all self-serve during the summer months and like I said, we just love to have people stop in and visit us.

- Well, I think we're gonna do some cooking here.

- I think that's a good idea.

- We're gonna take advantage of this beautiful flank steak and of course, what this cut works good for what we're doing, right?

- Absolutely.

- Also great for, you know- - Oh, you can stuff them and roll 'em, you can marinate 'em and grill 'em.

- [Johnny] And of course the vegetables.

I know you pulled 'em out of the root cellar for us.

- [Delta] I did, I did.

- What's a root cellar?

- Okay, so a root cellar is located in our particular case, under the kitchen.

It was something my grandfather actually dug by hand.

It has dimensions of about 16 by 16.

It's all stonewall, dirt floor and it allows me to keep onions from Fall until just about March.

I can keep apples, cabbage, potatoes, carrots, beets.

I don't have to can 'em, I can just put 'em down there.

- I love this.

- It's great.

- I'm gonna grab our cast iron 'cause we're going to sizzle up this flank steak.

So like anyone out there at home who wants to cook a great steak, cast iron is the best.

I suggest it and you're gonna want to preheat it so you can get a nice char, okay?

So whether you're cooking on your stove top at home, your barbecue grill, or even on a wood fire, get that thing fired up.

Now while that's firing up, let's, let's put a dry rub on this flank steak.

- [Delta] Okay, sure.

- [Johnny] So we're gonna move some of these over here so we can focus.

Okay.

All right, I put together a little rub, all right?

Some garlic, some cumin, some sea salt, and a little bit of Cajun Foreplay from Dinosaur Barbecue because well, we want to add a little bit of- - [Delta] Pizazz, sure.

- [Johnny] Little heat, a little pizazz.

So tell me a little bit about your farm.

Is it important that people buy from local farms?

- Absolutely.

It allows us to make a little extra income in a very difficult market.

Our farm is, it's been in our family since 1908 and we're pretty diversified.

Actually right now, we're selling USDA inspected beef, meal size packages.

We sell whole and half chickens that we raise at the farm.

We sell turkey year round.

We have, actually do fresh turkeys for Thanksgiving and we have a roadside vegetable stand in the summer where we sell all our garden products.

- [Johnny] Right on the Zoar Road.

- Right on the Zoar road between Rodman and Burville.

- We're prepping our vegetables for our quesadillas.

- Yes we are.

- We're gonna saute them and I can't wait to put the steak in.

I wanna put it all in together.

I wanna put the flank steak and the veggies- - [Delta] Sure.

- [Johnny] In together and see what happens.

- It can't be bad.

- It's not gonna be bad.

- Can't be bad.

- It's not gonna be bad at all.

All right, so as far as where people would come to get your products, these local meats- - Sure.

- And vegetables.

They come right to the farm, or are they available for retail?

- They come right to the farm.

We're pretty informal, but we have everything available.

We have nine freezers up and running and our little milk house that, well used to be a milk house next to the barn.

We have a refrigerator set up in there, so it's self-serve.

They can come in and get eggs at any point in time and leave money in a basket and there's always baked goods in there and homemade candy.

- I love this.

- And then- - I love this, this is, this is the way to shop guys, right to the farm.

- Yeah.

- You wanna talk about farm to table?

That's what you're getting.

- That's exactly what you're getting and then they can reach in the freezer of that little refrigerator and help themselves to one pound packages of hamburger.

- Alright, let's help ourselves to this cast iron skillet and we're gonna drop this steak and these veggies in.

- Okay.

- And then we're gonna let it cook and then we'll talk some more.

- Okay.

- Yes.

- All right, so let's do this.

- I gotta get a little- - Sure.

- Glove.

This is very hot, so I'm gonna need two gloves.

All right, now don't fear guys, I can put this on the counter.

I was scared to death the first time I did it.

- I would be too.

- Right?

- Right.

- It is granite, it is stone, so it doesn't conduct heat.

Okay, you ready?

- I am ready.

- Okay, here's the flank steak and- (meat sizzling) Ha-ha.

- Perfect.

- Okay and put our veggies on.

Okay, we're gonna cook it whole and then we're gonna slice it for our quesadilla.

Let's get it in the oven.

(upbeat music) So while that cooks and we're getting ready for these great quesadillas- - Yes.

- Let's talk about the difference between fresh meat and processed meats.

- [Delta] Okay.

So at our farm, we sell federally inspected Angus beef and with each new customer, there's an educational process that's involved.

The fresh, the meat that we sell at the farm, although it's flash frozen, Cryovaced, it still doesn't contain the additional chemicals and water that the processed meat that you buy in the store has.

So therefore, the meat that we sell has not had any moisture added to it.

So you're working with the natural meat.

The meat you buy in the store actually can have up to 24% water added.

- And sodium.

- And sodium, exactly.

- Right.

- And the part about that is you're actually paying for that.

So when you come to the farm, you buy a frozen piece of meat.

The educational part is like, if you're going to use these steaks, you need to thaw 'em in their own package, so they absorb the frost that makes them tender.

Roasts actually are best if you start them frozen.

If you wanna pan sear the outside and season 'em, fine.

So there's always an educational portion.

As far as the poultry, the meat has a whole different texture.

It's not dense.

Sometimes in the past, you know, when we used to buy a turkey, it felt rubbery, kind of.

You know?

So this is like, this meat actually steams and it's a totally different texture.

So there's a, and like a whole turkey for myself, for my family, a 28 pound turkey of ours, I can cook in two and a half hours, versus that whole 20 minutes a pound.

- Sure.

Okay, so let's talk about the fact that you participate in something called a CSA.

What is that?

- Okay, CSA stands for Community Supported Agriculture.

- Okay.

- It's where the community as a whole reaches out to a farmer and provides them with extra income by buying a garden share.

In our case- - You buy a garden share?

- You do.

- So it's like crowdfunding for those of you- - Exactly.

- Modern terms, right?

- Sure, so the garden share, like in the Hudson Valley, they call it subscription farming because it's so much like buying a magazine subscription.

You pay up front, you get it at a specific time, but it's like a magazine.

You never know what the articles are gonna be, so when you get your bag of vegetables, you never know what's gonna be in it.

- It's whatever got harvested or picked that day.

- [Delta] It's what's ever in season and it's fresh and it's the, the glorious part of it is there's no chemicals, there's no modification.

Some of the vegetables are ugly, but they taste great.

- The ultimate farm to table.

- That's it, exactly.

- And they can contact, people can contact you about getting this subscription.

- They can, they can.

It's, it's under Miracles By The Acre CSA and it's on our website for Keeney's Wind Swept Meadows farm.

- [Johnny] Okay.

- [Delta] And we have seven growers, so by allowing us to have seven growers, we have less chance of crop failure, so the variety's great.

We have one grower that does raspberries.

We have broccoli and eggplant and cabbage and just, it's on- - [Johnny] Essentially it's like the farmer showing up with a basket of goodies.

- Exactly.

- Whatever's fresh from down the road.

- That's right, that's right.

- You ready to make some quesadillas?

- We are.

- I'm ready to make some quesadillas, I'm getting hungry.

All right, let's do this.

All right, let's get this out.

(upbeat rock music) All right.

Oh my God, look at this beautiful meat.

Oh wow.

All right.

Time to cut it up.

- Yes.

- And make some quesadillas.

- Absolutely.

- So you told me you have a lot of crockpots at the farm.

- We do, we have nine of 'em.

(Johnny laughing) Absolutely.

- What do you make there?

- Absolutely everything, because we're in the field all the time, so we just line 'em up.

- [Johnny] Okay.

- [Delta] Oh, that looks great, you did a good job.

- [Johnny] Yeah, I did a good job?

- [Delta] Nice.

- [Johnny] Yeah.

- [Delta] Nice and tender.

- [Johnny] You gotta, I've learned you gotta use that thermostat, that thermometer rather.

All right, so I don't wanna make this beef too, the pieces too thick.

- [Delta] Right.

- [Johnny] Because this is quesadillas after all.

Now we've got an assortment of toppings that I put together.

A little spinach 'cause I thought- - [Delta] Make it healthy.

- [Johnny] You know what?

- [Delta] Sure.

- [Johnny] Put some green in there.

- [Delta] That's right.

- All right so, this looks delicious.

We're gonna cut these in half.

Oh man, can I sneak a piece?

Hm.

Man, that's delicious.

- Thank you.

- All right, so we're each gonna build our own quesadilla.

- Okay.

- [Johnny] You build in the pan.

- [Delta] Okay.

Thank you.

- [Johnny] A few pieces for you.

- [Delta] Okay.

- [Johnny] Let me know if you need more.

- [Delta] Nope, that should be fine.

- [Johnny] And then we've got some great toppings over here.

- [Delta] Sure.

- [Johnny] So what are you gonna start with?

- [Delta] I'm gonna start with a spinach, actually.

- [Johnny] Okay.

- [Delta] And then I will use some of the peppers and the onions from the pan.

- [Johnny] Okay.

Here, let me help you with that.

- [Delta] Sure, that'd be great.

They caramelized really nice.

- They really did.

Okay, some of the peppers.

- [Delta] I like using the colored peppers.

It gives it just a little extra color and with the greens, it looks great.

Perfect, thank you.

- [Johnny] Okay.

- And I think I'm gonna put my salsa inside.

- [Johnny] So we are going to try two ways to cook inside the wood-fired oven.

We're gonna cook inside the cast iron skillet and see how that works and we're gonna cook right on the hearth of the oven.

So this is exciting.

You said you're worried I'm gonna cave it in.

- I am.

- I'm gonna drop it on the floor.

- Drop it on the floor.

I feel better now that the pan's under it.

- Okay.

- Okay.

- All right, so I'm going cheese.

- All right.

- [Johnny] Okay and I'm going a little spinach and then can I do more cheese?

It's my kitchen.

- You can do anything you, yeah, absolutely.

It's all about you.

- And then I want some of this sauce that I whipped up here.

It's a little jalapeno, so it's got a little spice to it and then I could put salsa on, but I think I'm just gonna go with the sauce.

- Okay.

- All right, we're gonna close it up.

- [Delta] And I'll take a lid for mine as well.

- [Johnny] You need a lid?

- Yes, please.

Thank you.

- [Johnny] Exciting.

- [Delta] Yeah, looks great.

- [Johnny] Okay so we're gonna slide these into the oven now.

We're gonna start with the cast iron one.

It's gonna go to the way back and then mine.

I'm gonna carry it over on the pan.

- [Delta] Thank you.

- And then I'm gonna take it off and slide it right onto the hearth.

Oh yeah.

Okay, let's see how that goes.

(upbeat rock music) We're gonna take the one that's on the hearth out first, see how it's doing, take a look.

All right.

Let's look inside.

Ooh.

Gorgeous.

All right, now the pan.

Not a lot of room to put it down, but we'll try it anyway, let's see how this one looks.

These look really good.

- [Delta] I think they look really good.

- [Johnny] Okay, let's cut 'em.

- [Delta] Okay.

- [Johnny] First, the hearth.

- [Delta] Wow.

- One for you and one for me.

- Ooh, thank you.

- Wanna take a bite?

- Sure.

- I can't wait.

- Yeah, sounds like a plan.

- Hm.

Okay.

It's hot.

I eat my food hot.

Okay.

- It's very good.

- Next, what was in the pan.

This was yours.

Make a little room over here on yours.

This is how you're supposed to eat quesadillas on a Sunday or a Saturday or a Tuesday.

Okay.

- [Delta] Sliding apart.

- [Johnny] Little crunch.

That steak is unreal.

We'll pull it apart, let you guys see.

Ooh.

- Looks good.

- Ridiculous.

So good.

- Really good.

- So smoky, so good, so farm to table.

I don't even have a napkin, but I will tell you this.

I had the best time with you.

- Oh, thanks.

- Can't wait to come visit your farm.

I got a napkin.

- Thank you.

Top quality, - And thank you so much for being here today.

- Well, thank you for having me.

- Johnny on Fire.

Check out the Dinner at Johnny's podcast wherever you get your podcast and thanks for watching.

- Thank you.

- We're having the best time.

- [Delta] It's so much fun.

- Let's eat some more.

- Okay.

- Mm, I like yours.

- I kinda like the finish on yours.

- If you're looking for more great fire grilled recipes from Johnny, visit wpbstv.org and scroll through our library.

Also, if you'd like to be a guest on the segment, drop us an email at wpbsweekly@wpbstv.org with your name and fire grilled recipe idea.

Before we wrap things up tonight, here's a look at what's happening in your community on both sides of the border.

(people chattering) (subtle pop music) (subtle pop music) (subtle pop music) That does it for us this Tuesday night.

Join us next time for a fresh look Inside The Stories.

Discover a program at Credo that helps teens manage their mental health with movement and the arts and make your job search top-notch with tips from Canadian Job Coach and M. Michelle Nadon.

Also, the Thousand Islands Wanderer is back at it.

This time, he tells us what it takes to be a mindful fisher person.

Meantime, if you have a story idea you'd like us to explore, we'd love to learn more.

Drop us an email at wpbsweekly@wpbstv.org and let's share it with the region.

That's it for now, everyone.

We'll see you soon.

Have a great night, take care.

- [Narrator] WPBS Weekly Inside The Stories is brought to you by.

- [Woman] When you're unable to see your primary care provider, the Carthage Walk-In Clinic is here for you.

Located off Route 26 across from Carthage Middle School.

Comfort and healing close to home when you need it most.

- [Woman] North Country Orthopaedic Group is there for your urgent ortho or sports related injuries.

With our onsite surgical center and same or next day appointments, we're ready to provide care for patients of all ages.

Your health matters to us.

North Country Orthopaedic Group, keeping healthcare local.

- [Man] We are the north country, where protecting one another like family is who we are and where our tomorrow will always be worth defending.

Find out how we keep the north country strong at claxtonhepburn.org today.

- [Narrator] And the Dr. D. Susan Badenhausen Legacy Fund of the Northern New York Community Foundation.

Additional funding from the New York State Education Department.

(subtle piano music)