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This recipe is by Emma Frisch, a self-taught chef who, after many years of food blogging, published her first cookbook: Feast by Firelight: Simple Recipes for Camping, Cabins and The Great Outdoors.
You can replace the morels with cremini or button mushrooms but when in season, morels offer a unique meaty, earthy flavor to the dish. And though there is nothing like the garlickly bite of fresh ramps, they could be replaced by spinach if needed.
This flavorful and nutritious juice recipe was provided by Abigail Henson, a Natural Gourmet Chef, and Founder of Farm Girl Juicery which serves cold-pressed juices, plant-based smoothies, and homemade soups at downtown Syracuse’s Salt City Market.
This recipe generously provided by Patrick Blackman, Executive Chef at Coltivare in Ithaca, can be a wonderful garnish for a salad made with fresh, local greens.
Gin is such a versatile spirit, and it works so well as a summer refresher, or as a heavier deeper herbal element in winter cocktails. I tend to love herbal spirits and cocktails all year, but the winter seems to lean me more toward them in general.
Snowy late winter weekends call for a warm, comforting meal. Jamie and Tere of Wyllie Fox Farm provided this soothing soup recipe which Tere says is original to “the Wyllie Fox Farm House Table.”
Local flavors and ingredients need not be sacrificed during the winter months. Red beets are a Tabora favorite as they are harvested through late fall, and, with proper storage, will last well into the winter months. Roasted beets are winter’s candy and sing beautifully with earthy cauliflower and a bottle of Tabora Farm and Winery 2018 Pinot Noir.