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…
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…
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…
Local Fruit Summer ‘Sicles
Many of you know Amy Maltzan for her Seasonal Cooking column in the magazine where she helps you figure out what to eat now, but did you also know she’s an active blogger? Yup, she’s got a good one called Eggs on Sunday and it’s so fantastic it even made the Saveur list of Read More…
Maple Soufflés
Maple Soufflés By Amy Maltzan Makes 6 individual soufflés. 4 tablespoons unsalted butter, divided, at room temperature 3 tablespoons all-purpose flour 1/2 cup milk Pinch of salt 1/4 cup pure maple syrup, preferably dark amber 4 eggs, separated 1/4 cup sugar, plus additional for dusting ramekins Preheat the oven to 350º F. Generously coat the Read More…
Roasted Delicata Squash Stuffed with White Beans, Greens & Sage
Roasted Delicata Squash Stuffed with White Beans, Greens & Sage By Amy Maltzan Slice these boats on the diagonal and you have a great appetizer for your next Finger Lakes wine tasting party. If you have any filling mixture left over, it makes a great lunch dish: spread it in an individual gratin dish, Read More…
Oatmeal with Spiced-Apple Compote and Camembert
Makes 4-5 servings 1 cup Cayuga Pure Organics oats – rinsed and soaked at least one hour 3 cups water Pinch of sea salt 1 cup local maple syrup ¾ cup water 1 orange- zest and juice 2 tablespoon rum 1 vanilla bean Pinch of sea salt 1 teaspoon black pepper- coarsely ground 1 teaspoon Read More…
It’s Seed Selection Time (and time for some brittle)
This time of year is shopping season for our farmers, but instead of looking through glossy Land’s End and LL Bean catalogues, they’re scouring for seeds from the many booklets and directories they get in the mail. Dreams of new varieties, new challenges and the return of old favorites delight them as much as or Read More…
Beet and Carrot Slaw: Winter Color Therapy
By Amy Maltzan The way I see it, there are a few distinct difficulties to contend with this time of year. After all the glitter and warmth of December, the post-holiday letdown come February can be a bit hard to weather, and the piles of root vegetables in my fridge don’t help. Perhaps because “they Read More…
Bubbles and Bitters: A Sparkling Rosé Cocktail to Toast 2012
BY AMELIA SAUTER This year when the clock strikes midnight on December 31, I’ll be toasting the arrival of the new year with Goose Watch Pinot Noir Brut Rosé ($18), an exceptional sparkling rosé made right here along Cayuga Lake in Romulus. The Champagne Cocktail is a classic bubbly drink recipe that has stood the test of Read More…
