In Our Fall 2017 Issue

By Stephanie Schuckers Burdo / Photography By Jill Bornand | Last Updated September 09, 2017
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Edible Western NY Fall 2017 Cover

LETTER FROM THE EDITOR

Ah, fall, beautiful and glorious, the season of blessings when we bow to summer’s passing, the sun and rain that determine the harvest yield and the timing and intensity of changing colors. Fall, the pleasant interval that beckons us to gather as well as wander, to take road trips and walks to discover, taste and experience all the vibrancy and flavors of autumn.

This. This is my favorite season for the aroma of ripened grapes, the crispness of the air, the intense blues of lake and sky, the deep browns and reds of fallen chestnuts, purple asters and yellow goldenrod, and the sound of leaves crackling beneath my feet. It is also my favorite time for the tastes and smells of warm comfort foods — apple everything, all varieties of winter squash, peach cobbler, roasted vegetables and soup!

In this issue, we celebrate the gifts of the harvest. Jason Toczydlowski tells us what produce to look for while Jessica Meyers Altman and Christa Glennie Seychew offer creative recipes to excite your palate with fresh harvest vegetables. We also recognize the challenges faced by local farmers to grow and market their products. In Food for Thought: Promoting our Love for Local and Regionally Raised and Grazed, Katie Chriest and Gabe DiMaio offer insight into the trials and opportunities they encounter.

Gratitude is a word that comes to mind this time of year with appreciation for sunshine as well as storms, successes as well as failures. I am grateful for those who share this journey with me — the contributors, advertisers, distribution partners, and friends and family who carry me through the puzzles and problems of the day. I am also thankful to be able to meet wonderful farmers and business owners, chefs and retailers along the way.

I’ve been spending a lot of time lately trying to embrace each day as it comes. One of the challenges for magazine publishers is that we are always looking ahead. To prepare for a quarterly issue, we start planning, writing and collecting stories and photos months in advance, sometimes up to a year. In the middle of summer, we are thinking about fall, and when Labor Day comes around, we’re knee deep in thoughts about snow. It’s hard to welcome and enjoy the time at hand.

This fall, I am committed to staying in the moment, taking time for long walks and hikes, being outdoors as often as possible and not worrying so much about the season ahead. That being said, I plan to pick up extra fresh produce from the markets while I can and fill the freezer with my favorite foods. Then, in the depths of winter, I will pull them out and be reminded of these colorful transitions.

With many thanks,
Stephanie Schuckers Burdo, Publisher & Editor

What's in Season: Fall

Pumpkins for sale
SEPTEMBER THROUGH NOVEMBER Apples, Beets, Blueberries, Brussels Sprouts, Carrots, Celery, Corn, Eggplant...

Painless Preservation

Homemade basil pesto and cherry tomatoes
Harvest time occasionally pairs a pile of produce with waning energy to deal with it. Fortunately, you can easily preserve the local harvest and your sanity. Note: If you freeze sauces and pestos in...

How to Revitalize the Family Road Trip Menu

Kyle Orlando serves sandwiches and wraps at Organic 3 Cafe in Snyder, NY
If you’re planning a scenic road trip this fall, reevaluate your snacking repertoire to feature nutritious and sustainable provisions. The proper balance of nutrients, vitamins, proteins and...

Five Vegetables for Your Harvest Table

Kale and greens for your harvest table
Cooking the harvest together is a way for us to connect to foods at their peak of perfection and nutritional value. Most Americans eat on the go and consume high levels of processed foods. It is no...

Promoting our Love for Local

Apples ready for picking at Burch Farms in North East, PA.
The future of regional farmers is in our hands. Those of us who celebrate the superior flavor, nourishment and ethics of local food must let our grocery stores and markets know that we are willing to...

From Crudité to Entrée

Vegetable illustrations by India Seychew
Unexpected recipes for everyday vegetables

Regionally Raised and Grazed

Angus cows at Librock Farm in Gasport, NY
The benefits and challenges of local meat farmers. Buying local also underpins one’s connection to the community, and there is added value in knowing the person who provides your food.

Blending Booze & Beer: A Classic Combination Made New Again with Locally Made Spirits and Microbrew

A trio of rye at Five & 20 Spirits and Brewing in Westfield, NY
Beer and booze can be the best of friends when paired in the right combinations.

Preparing for the Long Winter’s Nap

The sheep at Ballyhope Farm
Most autumn days, you will find me outside enjoying the crisp weather and gorgeous leaf colors that bless Western New York. One of the wonderful things about autumn is that much of the work has been...
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