• 3671322447_2c6e74afa2_z

    Peach Thyme Popsicles

    Peach Thyme Popsicles By Amy Maltzan This basic recipe for popsicles lends itself well to experimentation. Use cream instead of orange juice and omit the thyme for a creamsicle-like treat; substitute Riesling for the juice and omit the vanilla for a grown-up treat. Makes eight 3 ounce popsicles. 1 1⁄4 pounds ripe peaches, (3–4 medium), Read More…

  • Mark Grimaldi

    Mark Grimaldi on Pairing Cider with Food

    Pairing Cider with Food Every beverage has its best friend: red wine and red meat, white wine and fish, Guinness and bangers and mash, and the Daiquiri and Ernest Hemingway novels. But what about cider? We sat down with Mark Grimaldi, owner of The Cellar D’Or Wine and Cider in Ithaca, to learn more about cider and how Read More…

  • DSC_0197

    Two-Root Slaw

    Two-Root Slaw From River Cottage Everyday by Hugh Fearnley-Whittingstall In this lovely salad, I’ve simply added carrot to what is essentially a fairly classic céleri rémoulade. You could include a little shredded green cabbage, which would take you further from rémoulade and closer to a traditional coleslaw. Serves 6 2 to 3 large carrots 1/2 Read More…

  • Bee vodka featured

    Bee Vodka

    Behind the Bottle: The Buzz about Bee Vodka By Amelia Sauter Bill Martin, co-owner and distiller at Montezuma Winery and Hidden Marsh Distilling, is always on the lookout for his next project. From mead to wine to brandy to liquor, you’ve got a lot of tasting to do if you want to keep up. We Read More…

  • zucchini

    Mashed Zucchini With Mint

    Mashed Zucchini With Mint From I ♥ NY: Ingredients and Recipes By Daniel Humm and Will Guidara Serves 4 8 large zucchini ¼ cup olive oil 2 cloves garlic, crushed but kept whole 20 mint leaves 10 squash blossoms Salt Slice the top and bottom ends off the zucchini. Cut down the length of the zucchini so Read More…

bb featured

Boundary Breaks Vineyard 2012 Late Harvest Riesling

Finger Lakes Wine of the Week: Boundary Breaks Vineyard 2012 Late Harvest Riesling By Nicholas Baldwin Located in Lodi on the East Side of Seneca Lake, Boundary Breaks Vineyard is a youngster among the vineyards of the Finger Lakes. They specialize in Riesling, focusing solely on that grape. So it’s not surprising that they make Read More…

3671322447_2c6e74afa2_z

Peach Thyme Popsicles

Peach Thyme Popsicles By Amy Maltzan This basic recipe for popsicles lends itself well to experimentation. Use cream instead of orange juice and omit the thyme for a creamsicle-like treat; substitute Riesling for the juice and omit the vanilla for a grown-up treat. Makes eight 3 ounce popsicles. 1 1⁄4 pounds ripe peaches, (3–4 medium), Read More…

Mark Grimaldi

Mark Grimaldi on Pairing Cider with Food

Pairing Cider with Food Every beverage has its best friend: red wine and red meat, white wine and fish, Guinness and bangers and mash, and the Daiquiri and Ernest Hemingway novels. But what about cider? We sat down with Mark Grimaldi, owner of The Cellar D’Or Wine and Cider in Ithaca, to learn more about cider and how Read More…

DSC_0197

Two-Root Slaw

Two-Root Slaw From River Cottage Everyday by Hugh Fearnley-Whittingstall In this lovely salad, I’ve simply added carrot to what is essentially a fairly classic céleri rémoulade. You could include a little shredded green cabbage, which would take you further from rémoulade and closer to a traditional coleslaw. Serves 6 2 to 3 large carrots 1/2 Read More…

Bee vodka featured

Bee Vodka

Behind the Bottle: The Buzz about Bee Vodka By Amelia Sauter Bill Martin, co-owner and distiller at Montezuma Winery and Hidden Marsh Distilling, is always on the lookout for his next project. From mead to wine to brandy to liquor, you’ve got a lot of tasting to do if you want to keep up. We Read More…



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