Look for these items at your local markets and through community supported agriculture (CSA) shares.
Fruits
Apples, Pears
Vegetables
Beets, Brussels sprouts, Cabbage, Carrots, Celeriac, Collards, Daikon, Garlic, Horseradish, Kale, Kohlrabi, Leeks, Mushrooms, Mustard greens, Onions, Parsley root, Parsnips, Potatoes, Rutabaga, Shallots, Sweet potatoes, Tat soi, Turnips, Watermelon radish, Winter squash
Meats
Bacon, Beef, Chicken, Pork, Lamb, Duck, Venison
Pantry Items
Bread, Dried beans, Dried herbs, Dried fruits, Local grains, Jams, Pickles, Pasta, Fermented foods
Dairy Items
Yogurt, Cheese, Butter, Milk, Eggs
Beverages
Wine, Beer, Cider, Spirits, Kombucha
Tips for cooking with what’s in season from Chef Brud Holland.
Seared Pork Chop with Dried Cherry and Riesling Compote, Sautéed Winter Greens and Beets
The following is a typical dish with easy substitutions for dietary preferences such as tofu, tempeh or fish for the pork. The uncooked greens become the “salad” base with bright raw flavors, the pork with its juice and cherry glaze meld into dressing and the beets provide a tender earthy flavor and cook quickly when peeled and diced small.
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Sour Cream and Garlic Mashed Parsnips
This dish is best served alongside a plate of wine-braised short ribs or a hearty mushroom stew.
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Roasted Garlic Focaccia
Using local garlic really elevates the flavor of this focaccia and the recipe doesn’t require a bread maker. Best enjoyed fresh from the oven, it’s a simple and delicious way to warm up on a cold day.
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Heritage Bean, Bacon and Collard Soup
Snowy late winter weekends call for a warm, comforting meal with local ingredients. Jamie and Tere of Wyllie Fox Farm provided this soothing soup recipe which Tere says is original to "the Wyllie Fox Farm House Table." It features healthy collard greens, heritage beans, and shoulder bacon. All of the veggies are storage crops that can be stored in the larder, or from Finger Lakes farms in the winter.
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