What’s in Season: Romanesco
One of the joys of belonging to a CSA is when a surprise veggie shows up in the weekly box. We’ve come to learn that Finger Lakes farmers are an experimenting bunch of green-thumbers, playing around with various seeds and specialties, all in the hopes of giving their customers something delicious and interesting to stretch Read More…
Coq au Riesling, Finger Lakes Style
Coq Au Riesling By Jennifer Baskerville Burrows (adapted from Jamie Oliver Magazine) Serves 4 1 chicken, cut into 8 pieces 1 750ml bottle of dry Riesling 1 bouquet garni (celery stem, bay leaf, and a sprig each of flat-leaf parsley and thyme, tied with kitchen string) Olive oil 3-4 slices of thick bacon, cubed Read More…
Elderberry Pond’s Potato Leek Soup
From the Elderberry Pond website. SOUPS-TO-GO Our soups are made from the certified organic produce and pasture raised meats from our farm. We select varieties that work best and maintain color and texture during the slow cooking process. For our Potato Leek soup we use russet type potatoes or an all purpose potato like Read More…
Chopped Kale Salad with Toasted Pumpkin Seeds and Ginger-Soy Vinaigrette
Chopped Kale Salad with Toasted Pumpkin Seeds and Ginger-Soy Vinaigrette Recipe by Christina McKeough Serves 4 1 large bunch kale (Dinosaur, Red, Curly), stripped from the stem and chopped very fine 3/4 cup pumpkin seeds, toasted with a sprinkle of oil and salt Dressing 1 tablespoon fresh ginger, minced 3 tablespoons soy sauce 1 1/2 tablespoons Read More…
Rio Tomatlan’s Green Pozole
We’re huge fans of this savory, rich stew from our friends at Rio Tomatlan in Canandaigua. On a rainy cool day, this soup goes out faster than a jumping bean and bowls come back licked clean. If you have a slow-cooker or a dutch oven, this is a great soup to make at home. Read More…
Crème Brûlée French Toast
It’s only Monday. Need something to look forward to this weekend? How about this fantastic recipe from our friends at Red Dove. It’s worth waiting for and then some. Crème Brûlée French Toast By Rune Hilt & Giulietta Racciatti, Red Dove Tavern Serves 4 to 6 4 cups heavy cream 1 vanilla bean, split Read More…
Daddy’s little helper
A McKenzie Bourbon Cocktail for the Poppas I’ve been pretty mum about it, mostly out of exhaustion, but I recently became a dad to a gorgeous little girl, and her mother and I are enjoying every minute of parenthood with this little one. One of the unexpected challenges in our new role has been Read More…
Lemon Verbena Sorbet
Lemon Verbena Sorbet, just in time for the heat One reason most backyard gardens are dominated by herbs is that they’re very easy to grow. Couple of seeds, some good soil, water and sunshine and you’re home free. But there’s more than just basil, parsley, thyme and oregano out there waiting for you green thumbers. Read More…
Almond Plum Tart
If you follow farm news in the Finger Lakes you know that fruit farmers got hit hard this year with early blooms and then a nasty frost followed by hailstorms. Which meant that they’d have very little fruit available this year. And what they did have would have to be sold at a higher Read More…
Summer Succotash
There’s been a lot of talk about corn lately. Most of the concern is how the drought is going to affect the massive amounts of industrial corn being grown for everything but eating. Our local farms are just about to pop with fresh ears that only need a little steam and a slick of Read More…
