• DSC_0060

    Ricotta-Filled Squash Blossoms

    Ricotta-Filled Squash Blossoms By Chef Art Rogers, Lento Restaurant Serves 4 4 squash blossoms 1 cup fresh ricotta 1 egg yolk ¼ cup roughly chopped mixed herbs ¼ cup grated Parmesan cheese Salt and pepper, to tate For the batter: ½ cup all-purpose flour ¼ cup chickpea flour* 2 cups club soda Pinch of salt Read More…

  • Edible bottles

    Finger Lakes Fresh Tortillas

    Tortillas with a Mission Finger Lakes Fresh offers artisan tortillas made from local grains By Robert Rieger When Daniel Chapman, Business Development Manager of Finger Lakes Fresh, describes the success of the company’s tortilla business, he talks as much about employment and local agricultural opportunities as he does food quality, tasty recipes and delighted customers. Read More…

  • featured

    Lamoreaux Landing 2013 Round Rock Vineyard Riesling

    Finger Lakes Wine of the Week: Lamoreaux Landing 2013 Round Rock Vineyard Riesling By Nicholas Baldwin With acreage growing consistently, the team over at Lamoreaux Landing Wine Cellars are gaining the freedom to pick and choose from different plots of vineyard to create some of the best single vineyard Rieslings the Finger Lakes has to offer. Read More…

  • corn salad

    Fresh Corn Salad

    Fresh Corn Salad By Amy Maltzan, adapted from Ina Garten  Makes 4-6 servings 5 ears of corn, shucked 1 small red onion, diced (about ½ cup) 3 tablespoons cider vinegar 3 tablespoons olive oil ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ cup fresh basil, thinly sliced  Bring a large pot of water to a boil, Read More…

  • blackberries

    Blackberry Sorbet

    Blackberry Sorbet By Christina McKeough This sorbet is made in the French style of cooking the fruit with the sugar to allow it to dissolve in the fruit juices. The tablespoon of liqueur helps give the sorbet a softer, creamier texture. Serves 8 8 cups fresh blackberries ½ cup water 1 tablespoon lemon juice ½ Read More…

DSC_0060

Ricotta-Filled Squash Blossoms

Ricotta-Filled Squash Blossoms By Chef Art Rogers, Lento Restaurant Serves 4 4 squash blossoms 1 cup fresh ricotta 1 egg yolk ¼ cup roughly chopped mixed herbs ¼ cup grated Parmesan cheese Salt and pepper, to tate For the batter: ½ cup all-purpose flour ¼ cup chickpea flour* 2 cups club soda Pinch of salt Read More…

Edible bottles

Finger Lakes Fresh Tortillas

Tortillas with a Mission Finger Lakes Fresh offers artisan tortillas made from local grains By Robert Rieger When Daniel Chapman, Business Development Manager of Finger Lakes Fresh, describes the success of the company’s tortilla business, he talks as much about employment and local agricultural opportunities as he does food quality, tasty recipes and delighted customers. Read More…

featured

Lamoreaux Landing 2013 Round Rock Vineyard Riesling

Finger Lakes Wine of the Week: Lamoreaux Landing 2013 Round Rock Vineyard Riesling By Nicholas Baldwin With acreage growing consistently, the team over at Lamoreaux Landing Wine Cellars are gaining the freedom to pick and choose from different plots of vineyard to create some of the best single vineyard Rieslings the Finger Lakes has to offer. Read More…

corn salad

Fresh Corn Salad

Fresh Corn Salad By Amy Maltzan, adapted from Ina Garten  Makes 4-6 servings 5 ears of corn, shucked 1 small red onion, diced (about ½ cup) 3 tablespoons cider vinegar 3 tablespoons olive oil ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ cup fresh basil, thinly sliced  Bring a large pot of water to a boil, Read More…

blackberries

Blackberry Sorbet

Blackberry Sorbet By Christina McKeough This sorbet is made in the French style of cooking the fruit with the sugar to allow it to dissolve in the fruit juices. The tablespoon of liqueur helps give the sorbet a softer, creamier texture. Serves 8 8 cups fresh blackberries ½ cup water 1 tablespoon lemon juice ½ Read More…



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