The FLX FAQs: Keeley McGarr of Keeley’s Cheese Co.

THE FLX FAQS A semi-regular column in which we nose our way into the minds and kitchens of Finger Lakes foodies. Keeley McGarr Keeley McGarr has been making cheese all around the world for several years now. She established Keeley’s Cheese Co. in King Ferry in 2009 and has been making unique cheeses there ever since. Read More…


Berry Streusel Bars

Berry Streusel Bars By Amy Maltzan, adapted from Bon Appetit, September 2004 These cut really well and are a great whole-grain treat in a lunch or as an afternoon snack with tea. The original recipe used all-purpose flour, but I use white whole wheat flour–so this bar is packed with whole wheat, oats and antioxidant-rich Read More…


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…


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…


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