Generated by All in One SEO v5.0.0.1, this is an llms.txt file, used by LLMs to index the site. # Edible Western NY ## Sitemaps - [XML Sitemap](https://ediblewesternny.ediblecommunities.com/sitemap.xml): Contains all public & indexable URLs for this website. ## Posts - [Find a Copy](https://ediblewesternny.ediblecommunities.com/about-us/find-copy/) - Look for the current issue at advertisers and partner locations throughout Western NY and Northwest PA as well as in brochure racks in Chautauqua County. - [About Edible Western NY](https://ediblewesternny.ediblecommunities.com/about-us/about-edible-western-ny/) - Edible Western NY is a beautiful print publication and online resource for the local foods, culture and communities of Western NY and Northwestern PA. - [Native New York State Apples from A to Z](https://ediblewesternny.ediblecommunities.com/eat/native-new-york-state-apples-from-a-to-z/) - Fall is harvest time for apples, heralded as New York State’s official fruit. Here's an alphabetical list of apples native to the Empire State. - [Subscribe to Our Print Magazine](https://ediblewesternny.ediblecommunities.com/about-us/subscribe/) - Subscribe and receive each issue of Edible Western NY & Erie Lakeshore delivered via first class mail straight to your door. Enjoy it with your morning coffee! We love helping readers explore where their food comes from, how it’s produced and who makes it with thought-provoking articles, chef spotlights, farmer profiles, culinary trends and seasonal recipes in a beautiful, coffee table-worthy publication. Subscribe for yourself or gift a subscription to a friend. - [Concessions at Bisons' Sahlen Field](https://ediblewesternny.ediblecommunities.com/food-thought/concessions-at-bisons-sahlen-field/) - Welcome to Sahlen Field, where baseball is just the backdrop and Buffalo’s real hometown heroes are plated up at concession stands. - [A Guide to Farmers’ Markets in Western NY](https://ediblewesternny.ediblecommunities.com/shop/shop-guide-farmers-markets-western-ny/) - Find a farmers' market in Western New York and Northwest Pennsylvania. Some are open seasonally, and some are open throughout the year. - [More than a Bar for Soccer Fans](https://ediblewesternny.ediblecommunities.com/drink/more-than-a-bar-for-soccer-fans/) - Building on the multicultural nature of soccer, Mes Que has developed a reputation for some of the best cocktails in the city. - [A Great Western New York Road Trip](https://ediblewesternny.ediblecommunities.com/uncategorized/a-great-western-new-york-road-trip/) - Two of the oldest and most traveled byways in NY and PA are Routes 5 and 20, reaching westward across both states to the Ohio border with iconic attractions along the way. - [Edinboro Market Expands Its Presence in the Community](https://ediblewesternny.ediblecommunities.com/shop/edinboro-market-expands-its-presence-in-the-community/) - Northwestern Pennsylvania's Edinboro Market moves to a bigger location, tripling its retail space and adding a classroom and shared kitchen. - [Keeping Ukrainian Heritage Alive in WNY](https://ediblewesternny.ediblecommunities.com/food-thought/keeping-ukrainian-heritage-alive-in-wny/) - Varenyky—Ukraine’s beloved filled dumplings—are more than comfort food. They are edible heirlooms, folded with memory and served with resilience. - [Western NY & Erie Lakeshore Marketplace](https://ediblewesternny.ediblecommunities.com/shop/shop-western-ny-erie-lakeshore-marketplace/) - Your guide to eating, shopping, dining and exploring in Western NY and along the Erie Lakeshore. - [Farm Life at Chateau Niagara Winery](https://ediblewesternny.ediblecommunities.com/drink/farm-life-at-chateau-niagara-winery/) - Chateau Niagara Winery owners, Jim and Kathy Baker, steward their land aided by the NYS Grown & Certified program. - [Off to See the Wizzard](https://ediblewesternny.ediblecommunities.com/eat/eat-see-wizzard/) - There are some people who like peanut butter, and then there are some people who LOVE peanut butter. Dawn Murphy, founder of local nut butter sensation Whizz-n-Smash and the recent recipient of the Emerging Business of the Year award from the Chautauqua County Chamber of Commerce, falls into the latter category. - [Growing Ancient Grains in Western New York](https://ediblewesternny.ediblecommunities.com/food-thought/growing-ancient-grains-in-western-new-york/) - Through her Savage Wheat Project, Emily Savage is working to help reintroduce ancient grain varieties to Western New York. - [The Impact of Social Isolation on Farmers](https://ediblewesternny.ediblecommunities.com/food-thought/the-impact-of-social-isolation-on-farmers/) - Rural communities are often perceived as idyllic and peaceful places to live. For many people, however, the social isolation and loneliness associated with living in rural America can negatively impact their mental health. - [The Hands that Feed Us](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-hands-feed-us-0/) - As demand for locally grown food continues to rise, Western New York growers are finding more ways to ensure their produce gets to the table. In addition to running farm stands and going to farmers markets, they are working together to share resources and reach a wider range of customers across our region and along the East Coast. - [The State of Western NY Hospitality](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-state-western-ny-hospitality/) - The Evolving Landscape of Hospitality Hospitality in a post-pandemic world is different. Labor challenges, heightened consumer expectations and the need for greater transparency are some of the biggest changes that have emerged. Consumers demand more—more from their experiences, more information about what they are consuming, and more authenticity from the brands and establishments they support. - [So, You Want to be a Farmer?](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-so-you-want-be-farmer/) - The challenges of living in the city and the aftereffects of a global pandemic have you dreaming of an idyllic life in the country. Perhaps you’ll find a little bit of land where you can grow your own food and make some small-batch culinary crafts to sell at a local market. Is such a move feasible, and if so, where do you start? “I get that question three to five times a week,” says Katelyn Walley-Stoll, business management specialist and team leader at Cornell Cooperative Extension’s Southwest New York Dairy, Livestock and Field Crops Program. “When the weather turns nice, it’s at least once a day.” - [Kombucha Culture](https://ediblewesternny.ediblecommunities.com/drink/drink-kombucha-culture-0/) - Have you noticed that kombucha (kom-BOO-cha) is everywhere—from food festivals to coffeehouses to cocktail menus to dedicated storefronts with tasting flights and growlers to go? Maybe you have your own daily habit, or have been a home brewer for years. Walk into any grocery store and you’ll find multiple brands, flavors and locally produced bottles of this fizzy beverage. - [Read It and Eat Bookshop](https://ediblewesternny.ediblecommunities.com/shop/shop-read-it-and-eat-bookshop/) - In an increasingly digital world, those of us who love in-person experiences and tactile things, like Edible Western NY magazine, are finding ways to adapt. Often, it’s with the help of businesses like Read It & Eat Bookshop, a culinary bookstore that recently opened its new location on Main Street in North Buffalo. - [Searching for Artisanal Hard Cider in Western NY](https://ediblewesternny.ediblecommunities.com/drink/drink-searching-artisanal-hard-cider-western-ny/) - As Covid restrictions lifted, a friend and I were looking to mail order bottles of artisanal ciders from the Finger Lakes—with some costing $30 for a 750-ml bottle—when we decided: Instead of also paying postage, why not just go and make a weekend out of it? - [Beacon on the Erie Canal](https://ediblewesternny.ediblecommunities.com/eat/eat-beacon-erie-canal/) - The 1825 completion of the Erie Canal must have been quite an event. Crowds lined the banks. Speeches heralded feats of engineering and forecast growth and prosperity to come. They were right: The canal unlocked land and agricultural abundance in Western New York and America’s Midwest and towns sprouted along its banks. One of those sprouts became Medina in Orleans County. - [How FoodNerd Aims to Revolutionize Shelf-Stable Food](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-how-foodnerd-aims-revolutionize-shelf-stable-food/) - Two years of engineering. Two-and-a-half years of product trial and error. And 250 prototypes shaped from raw fruits, vegetables and seeds. All to create the technology behind the humble-looking FoodNerd “puff,” a colorful, heart-shaped snack. But that result? It might be nothing short of a nutritional breakthrough, one as significant as fire but, well, with none of the heat. - [Contemplating Culinary Arts](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-contemplating-culinary-arts/) - In general, “culinary arts” refers to the skills and disciplines related to preparing, cooking, presenting and serving food. Seeking a more colorful perspective, we reached out to Andrew Galarneau, food editor at The Buffalo News, and Josh Blumberg from the Niagara Falls Culinary Institute to ask: What makes culinary arts art? What distinguishes a cook from a culinary artist? And, how does artistry influence the experience of food? A CREATIVE PROFESSION - [DiCamillo Celebrates A Century of Baking](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-dicamillo-celebrates-century-baking/) - If you look past the peanut stix donuts, the Napoleons and the apricot filled cookies in the case at DiCamillo Bakery, you will see the eyes of Tomaso DiCamillo peering out from his photograph on the back wall. After arriving in Niagara Falls, Tomaso, an immigrant from central Italy’s Abruzzo region, channeled his passion for food and community into a business that has lasted a century. - [F BITES: Where Food is the Syllabus](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-f-bites-where-food-syllabus/) - It’s 1:37 p.m. on a Friday in July. At Niagara Falls’ Kalfas Magnet School, the kitchen, usually shut down for the summer, is bustling. Middle schoolers pipe cream onto shortcakes and then pass them down the line for their peers to spoon berries on top. Despite the presence of a couple dozen kids, the kitchen is quiet—and notably without the drama and chaos often characteristic of adolescence. They’re so focused, considerate and professional that when it comes time to eat, their instructor, Leo Zanca, doesn’t even have to raise his voice to make the announcement. - [In the Kitchen With Raw Rutes](https://ediblewesternny.ediblecommunities.com/shop/shop-kitchen-raw-rutes/) - Marta Cornwell is hyperaware that we surround ourselves with stuff—and that most of this stuff isn’t made to last. “In the two years I was in graduate school, I went through two toasters,” she tells me. “This frustration with kitchen tools kind of set me on this journey.” She began asking questions: Can our stuff serve its purpose? Can it be beautiful? Can it last? - [Date’d Nutrition: Uncomplicated Snacks and Desserts](https://ediblewesternny.ediblecommunities.com/eat/eat-date-d-nutrition-uncomplicated-snacks-and-desserts/) - Sarah Hegedus is adamant that she never intended to own her own business. “I always wanted to,” she says. “But once I became a mother, the risk factor just seemed too great.” Then, in the summer of 2020, Hegedus’ now-business partner Jason Wright offered her a challenge: Start an LLC and find a facility to make the nutritional bars that her friends and family loved. If it didn’t take off, he’d pay her back all the money she’d put into it. - [The Main Course: A Medical and Culinary School Partnership](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-main-course-medical-and-culinary-school-partnership/) - When SUNY Erie Community College started offering Introduction to Culinary Medicine to University at Buffalo medical students in 2019, the course’s organizers were worried that no one would sign up. After all, it was unlike anything that had ever been offered at UB, or most medical schools across the country. - [Barney’s Plant-based and Traditional Ice Cream](https://ediblewesternny.ediblecommunities.com/eat/eat-barney-s-plant-based-and-traditional-ice-cream/) - On a sunny afternoon at Barney’s Ice Cream, people sit celebrating the long-awaited arrival of summer. They lean in to chat or steal a bite from a loved one’s bowl. Lips seal around spoons and eyes press closed with pleasure as they enjoy chewy chunks of homemade brownie, complemented by the perfect touch of salt. Their eyes brighten as they take in the organic spearmint in the mint fudge chunk, refreshing and pure. - [Dark Forest Chocolate: From the Understory](https://ediblewesternny.ediblecommunities.com/shop/shop-dark-forest-chocolate-understory/) - A journey of just one step leads from Lancaster’s historic West Main Street to far-off tropical lands where cocoa grows on trees. Cross the threshold into the Dark Forest Chocolate Makers shop and your eyes and nose will confirm that you have arrived in someplace very different—and thoroughly delicious. - [Mitchell Anderson: Anchored to Western New York](https://ediblewesternny.ediblecommunities.com/eat/eat-mitchell-anderson-anchored-western-new-york/) - When I ask actor-turned-chef Mitchell Anderson how food fits into creativity in his life, the first thing he says isn’t flavor or invention or instinct, though each of those elements is there. Where he goes immediately is connection, and its significance is evident in all that he does. Connection is the leg that anchors his compass, around which the rest of his life spins. It drew him to his grandmother’s kitchen table in Chautauqua County, it motivated him during his career as an actor in Los Angeles and it’s what has centered him as a chef and restaurateur in Atlanta for nearly the past 20 years. - [THE GREENING OF BUFFALO](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-greening-buffalo/) - “Rain barrels,” writes Jeanette Koncikowski, on a whiteboard, adding to a list that includes “composting, pollinator plants, signage and accessible.” It’s a Wednesday night and Koncikowski, executive director of Grassroots Gardens of Western New York (GGWNY), is in the organization’s new headquarters on Buffalo’s east side, collecting ideas for their on-site garden. Gathered in the room are a dozen or so gardeners, participants in GGWNY’s monthly Gardeners Committee meeting. - [African Heritage Food Co-op](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-african-heritage-food-co-op/) - “You know how some people look at a piano and they just know what to do?” Alexander J. Wright asks me. “I look at social issues and think like that.” We’re on the East Side of Buffalo, in a neighborhood that, like many areas of the city, is at once historic and forgotten. In part, we’re talking about how things got this way. Mostly, however, we’re looking to the future, as Wright can’t help but do. - [Burdick Blueberries](https://ediblewesternny.ediblecommunities.com/things-do/things-do-burdick-blueberries/) - It’s a gray day in Amy Edwards’ little corner of the world—the Enchanted Mountains in Cattaraugus County—and she’s bemoaning the impact of late frosts when she interrupts herself to point to the sky. “Oh! Look at the pileated woodpecker!” she says as its striking silhouette flies overhead and assumes its position on a nearby tree. Awestruck, we listen to its pecking echoing out over the 40 rolling acres of Burdick Blueberries. - [Digging Deep with Gardener Eme Nieves](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-digging-deep-gardener-eme-nieves/) - While the Lorax speaks for the trees, Eme Nieves speaks for the nematodes. And the protozoa. And the mycelium. And, all of the other creatures, most too small to see, that make up a healthy soil community. “I can get lost talking about soil,” laughs Nieves, a self-professed soil enthusiast and educator. “I’ve taken something that I’ve always been passionate about and applied it, helping others see how it all connects.” - [Terra House](https://ediblewesternny.ediblecommunities.com/eat/eat-terra-house/) - In 2009, while in a PhD program for cancer prevention pathology, Andrea Neidrauer found herself at a crossroads: finish her degree in an area she wasn’t very interested in, or follow her passion deeper into the world of nutrition. “At that time, medical research was primarily focusing on pharmaceuticals, not nutrition. My advisor felt I might be taking a step backward by studying nutrition,” she recalls. “I wasn’t going to do a dissertation on something I wasn’t feeling, so I terminated with a master’s.” - [Gong Garden](https://ediblewesternny.ediblecommunities.com/eat/eat-gong-garden/) - When Sarom Heng-Calanni moved to Fredonia from her native country of Cambodia in 2001, she started planting flowers. “I didn’t even know they were edible,” she says. “They just made me happy.” Today these flowers—among them peppery nasturtium and herbaceous borage—are an integral part of the dishes that Heng-Calanni creates year-round for her business Gong Garden. - [Vermicomposting with BFLO Worm Works](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-vermicomposting-bflo-worm-works/) - Walking around BFLO Worm Works, I get the feeling that Myles Stubblefield has built his childhood paradise—the dream world of an endlessly curious kid who loved nature and animals. Stubblefield’s bull terrier Doc immediately greets me. Salvaged houseplants thrive under grow lamps. Roseanne, a Vietnamese potbellied pig, contentedly grunts from her area in the corner. And of course, there are the worms—thousands of worms, in dozens of buckets of compost at varying points of decomposition. - [An Erie Gardener's Timeline](https://ediblewesternny.ediblecommunities.com/things-do/things-do-erie-gardeners-timeline/) - Lately, seasons seem reluctant to play by their old rules, so ideal planting dates might vary by even a few weeks. Plus, the farther you live from Lake Erie, the shorter your growing season, according to the USDA Plant Hardiness Zone Map. Regardless, I've kept track of my own yearly gardening timelines, and here's what's worked for outdoor planting in my backyard. (If you start seeds indoors, be sure to carefully monitor weather patterns and forecasts, so your little darlings can graduate on time.) January/February Gather inventory; order seeds as needed. - [An Erie Gardener Connects to Her Roots through a Backyard Garden](https://ediblewesternny.ediblecommunities.com/things-do/things-do-erie-gardener-connects-her-roots-through-backyard-garden/) - There's a photo of me as a toddler, smiling at the tangy sweetness I'm savoring from my first bite of a giant homegrown tomato. Deep red pulp surrounds my kid-clumsy mouth while fragrant juice drips down chubby cheeks toward my chin (and, unfortunately, the white shirt I'm wearing). I asked my dad what inspired the little garden in our side yard in southwestern Erie County, Pennsylvania. "It was just nice to go in the garden and eat a tomato–to have carrots out of the ground in cold weather, and onions and grapes. We grew celery just to smell it. It was nostalgic." - [Promoting our Love for Local](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-promoting-our-love-local/) - At a mindfulness workshop a few years ago, we were each given a grape. Our instructions were to roll it between our fingers, becoming fully aware of its texture, color, shape and scent. - [Painless Preservation](https://ediblewesternny.ediblecommunities.com/recipes/recipes-painless-preservation/) - 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 glass jars, leave an inch of space for expansion. THE OL' BLANCH-AND-FREEZE METHOD Drop pre-cut veggies into boiling water for 1-3 minutes, then move immediately to ice water until cooled. Dry on lint-free towels and freeze. Great for kale, collards, Swiss chard, broccoli, beans, summer squash, etc. - [Splendid Sourdough: Cultivating comfort and connection](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-splendid-sourdough-cultivating-comfort-and-connection/) - Last night, my husband and I shared this typical exchange: “Are you coming into the living room soon?” he asked. “Yeah,” I replied. “After I feed Junior.” Nothing unusual. Except that I wasn’t talking about a child or a pet. I was talking about my sourdough starter. “Junior” is a hungry lad, who demands regular feedings. Fortunately, he never tires of the same old flour-and-water meal he’s been eating since birth. And so long as I keep him well fed, he feeds us well, in turn. - [A Wok and Roll Attitude](https://ediblewesternny.ediblecommunities.com/eat/eat-wok-and-roll-attitude/) - Like My Thai whets Erie’s appetite for Revitalization Picture it: It’s the early ‘80s. A group of 12-year-olds in Saegertown, PA, sits on pillows on the floor around a coffee table, wearing bathrobes. They’re savoring a dish prepared by their friend, Mike, who races home each day from school to catch CBC’s “Wok with Yan” on a TV station out of London, Ontario. It’s hosted by Stephen Yan, famous for his aprons featuring puns like “wok on the wild side” in iron-on letters. - [Fruit of the Future: Transforming local agriculture with the haskap berry](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-fruit-future-transforming-local-agriculture-haskap-berry/) - Around the turn of the 19th century, an unfamiliar fruit appeared throughout New York and Pennsylvania. Some considered it ornamental, others believed it poisonous—still others called it the “love apple.” Suffice it to say that no one who witnessed this fruit’s humble beginnings, amusingly recounted in Andrew F. Smith’s The Tomato in America: Early History, Culture, and Cookery, could have anticipated that the tomato would one day be named the world’s most popular fruit. (Yes, fruit.) - [Timberfish Technologies: Turning Brewery Waste Into Fish Food](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-timberfish-technologies-turning-brewery-waste-fish-food/) - The average unit of seafood sold in the U.S. travels over 5,000 miles from where it’s sourced to where it’s consumed. If that’s not disheartening enough, in parts of the ocean there are six times more plastic than plankton. “As the plastic gets ground up into tinier pieces, it enters into the food chain,” says Jere Northrop, managing member of TimberFish Technologies. “It can pass through the blood-brain barrier and get into the nervous system, and nobody really knows what the impact of that’s going to be.” - [Holistic Husbandry at Parable Farm](https://ediblewesternny.ediblecommunities.com/shop/shop-holistic-husbandry-parable-farm/) - How a family farm in Ripley prioritizes caring for animals, land and community The day is damp, gray and murky—the sort that makes your head feel heavy. My GPS says I’m nearing my destination, so I try to shake the fog out of my brain. I have an interview to conduct—better find a way to cut through this blurry mind-scape. - [Gardening the Great Indoors](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-gardening-great-indoors/) - Hydroponic growing delivers on the dream of fresh, local produce year-round. Don’t you just love it when a soup recipe calls for a tablespoon of fresh herbs, and you have to buy far more than you need, for far more than they’re worth, shipped from far away? Or when a hearty grain salad requires grape tomatoes, and you drop top dollar on reddish mealy orbs more bland than the plastic encasing them? It’s the bane of the northern food lover—a passion for freshness tragically coupled with a climate for frozenness. - [Something Old, New, Borrowed and GREEN](https://ediblewesternny.ediblecommunities.com/things-do/things-do-something-old-new-borrowed-and-green/) - The former homestead of two sisters who never married might seem an unlikely wedding venue. But spend an hour wandering through the lush heritage plantings and alluring secluded spaces at Goodell Gardens & Homestead, and you might wish to spend your honeymoon there, too. This nonprofit botanical garden and arboretum in Edinboro, Pennsylvania, is an ideal spot for an intimate affair with personal flair. Just ask Executive Director Amber Wellington. - [Edinboro Market's Vision for a Renewed Local Food System](https://ediblewesternny.ediblecommunities.com/shop/shop-edinboro-markets-vision-renewed-local-food-system/) - Sunday around 10am. Cold, a little gray. I park along the main street in Edinboro, PA, and head into the Edinboro Market, stomping off my boots. Pulling open the door, I’m greeted by light, warmth and quiet Americana music. The heartening aroma of coffee and fresh breads and confections—baked onsite at the Boro Sweet Spot—surround me as I stop by the counter to drop off last week’s glass milk bottle and empty egg cartons for reuse. - [A Bumper Crop of Gardeners](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-bumper-crop-gardeners/) - In the early days of the pandemic, when those of us who’d reluctantly gone to the grocery store were met with empty shelves, Carrie Sachse had an idea. Sachse owns French Street Farms, the pioneering commercial urban farm at the corner of East 22nd and French streets in Erie, PA. The farm’s mission is simply “to give the people of Erie more and better options for fresh, local produce.” - [Growing Gardens, Growing Gardeners](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-growing-gardens-growing-gardeners/) - Gardens are springing up at schools everywhere—and with good reason. As our culture awakens from decades of disconnection from the sources of our food, it’s easy to see the value of engaging students in growing some of their own. But it’s also common to dismiss school gardens as frivolous or of limited benefit. Sure—they’re well-meaning, and sure—they help kids understand that food doesn’t just come from the store. But are they really worth the extra trouble? Are they a wise use of resources, especially in districts where funds are scarce? Can gardens really change kids’ lives for the better? - [The Sisters of St. Joseph Neighborhood Network plants the seeds of Erie’s revival](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-sisters-st-joseph-neighborhood-network-plants-seeds-erie-s-revival/) - To revive a struggling neighborhood, you can convene committees, hire consultants and otherwise brainstorm your way toward fighting blight. Or you can plant gardens. Involve the neighbors. And change the very landscape of possibility. That’s what the Sisters of St. Joseph Neighborhood Network (SSJNN) has done in Erie’s Little Italy, a westside neighborhood whose light was fading. - [Gillian Julius Sees a Bright Future for Local Agriculture](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-gillian-julius-sees-bright-future-local-agriculture/) - The excitement Gillian Julius feels for regenerative agriculture animates her face and dances out through her hands. Talking about soil brightens her contagious smile so much that you’d think she was talking about a loved one. Which, in a sense, she is. Given her expertise, it’s surprising that she’s had nearly a 20-year career in software, not soil. But Julius, an analyst at Erie Insurance in Erie, PA, sees numerous connections between her daily work and her passion for regeneration. - [Lessons from Afar](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-lessons-afar/) - Thunder cracks, followed by the rolling patter of rain. Then crickets. We’ve just finished a luscious candlelight dinner of tender chicken, herbed tomato and cucumber salad and sultry soup with homemade pasta—all from ingredients grown within a couple hundred yards of this kitchen. I’m not at some high-end farm-to-table restaurant. I’m in rural Serbia. The power went out hours ago; no telling when it will return. It happens sometimes, and the women who prepared this meal barely note it. The woodstove couldn’t care less; why should they? - [When Home Comes to Visit](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-when-home-comes-visit/) - For many 21st century families, the song “There’s No Place Like Home for the Holidays” inspires a bit of nostalgia. We are a transient culture. Very few of us have ancestral homes to return to, or roots firmly established in soil. When my kids are grown and asked where they are from, there will probably be three different answers depending on the child. But I like to think that our family has established its roots in the hearts of each other. “Home is where your heart is,” and all of that. - [Nocino](https://ediblewesternny.ediblecommunities.com/drink/drink-nocino/) - Now that fall is here, and the last push for putting up the harvest and winter preparation has arrived, I reflect on the year and plant those seeds of hope that will lie under the dark, cold blanket of snow for the next six months. But fall is also when I literally reap the bounty of the seeds of hope I planted and tended all spring and summer. Of the many things that I did right this year, the wool harvest has given me luscious yarn for all my winter knitting projects. (I’m taking a stab at colorwork this year! I mastered cables last winter, so I’m looking forward to learning this new technique. Plus, I want to design my own patterns. - [Pride In Preservation](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-pride-preservation/) - The benefits of heritage livestock breeds from pasture to purl to plate. Musings from the Farm follows former city dweller Kate Hagel and her family as they dive into a new farm-folly life on Bally hope Farm in the beautiful rolling hills of Western New York. - [Hope Fulfilled](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-hope-fulfilled/) - Most of the things I enjoy best about spring depend upon acts of faith I perform in the final brown days of autumn. Tulips planted and lambs conceived in those shortening days kindle the hope that after mid-winter, the nights will grow shorter, the five months of snow will melt and warmth and green will return with new life. We hide daffodil bulbs around in the woods, as previous owners have done. When we discover them in April, the bright joy of those yellow flowers against the still mud-brown landscape always manages to renew our spirits when we begin to feel like spring is never going to come. - [The Foraged Holiday](https://ediblewesternny.ediblecommunities.com/things-do/things-do-foraged-holiday/) - One of the reasons I love winter so much (until March) is that the quieting blanket of snow slows everything down for us. Winter also brings the holidays, and I absolutely love holiday decorations. My family celebrates Christmas and we all can’t wait to get started “decking the halls” once the first Sunday of Advent rolls around. But we hate having to pack all that crap back up again. There’s been more than one Valentine’s Day in the Hagel house where a needle-less tree, half strung in desperate looking garland with a pile of ornaments at its feet, has stood shameful vigil in our living room. - [New Beginnings at Ballyhope](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-new-beginnings-ballyhope/) - On June 5, 2014, our 15th wedding anniversary, my family of nine arrived in Western New York and made our new home in a 174-year-old farmhouse surrounded by 20 acres of woods, creeks and fields. We left behind city life in a wonderfully diverse, tight-knit neighborhood, entwined in the lives of an amazing community of friends, neighbors and family who loved and supported us. Most difficult of all, it meant leaving our young adult son. My husband’s profession had moved us 11 hours away from the life we'd created, jumping cannonball-style into the deep end of a new beginning. - [Preparing for the Long Winter’s Nap](https://ediblewesternny.ediblecommunities.com/things-do/things-do-preparing-long-winter-s-nap/) - Most autumn days, you will find me outside enjoying the crisp weather and gorgeous leaf colors that bless this area. One of the wonderful things about autumn is that much of the work has been done. Summer’s bounty from garden and pasture fills the freezer, the woodpile grows steadily, and the hayloft is full. - [Summer Hangouts](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-summer-hangouts/) - Remember when you were a kid and you would call up your friend and say, “Hey! You wanna come over?” And then your friend would come over and you would hang out or play and it was awesome? Once we become adults, it gets harder to just call up our friends and ask them to come over. Part of it is busy schedules. But let’s be honest, a lot of what keeps us from these impromptu get-togethers is the work we have come to associate with them: the big meal, the clean house, the centerpiece, the playlist … - [Edible Ornaments: A New Tradition](https://ediblewesternny.ediblecommunities.com/things-do/things-do-edible-ornaments-new-tradition/) - During particularly hectic holiday seasons in the past, such as when there was a new baby in the house, my family often left the green tubs loaded with garlands and baubles in the basement. Instead, we created all of our decorations out of paper: paper chains, origami angels, lopsided snowflakes—all of which went into the recycling bin when the holidays were over. - [The Power of Women Farmers Flocking Together](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-power-women-farmers-flocking-together/) - I love to learn and develop new skills. On my farm, however, not knowing how to get from idea to product to profit can be incredibly frustrating at times. It can feel very lonely. And, disheartening. On days when I am most discouraged, I often get a nudge from another woman farmer who lets me know it’s going to be okay; everyone has to start somewhere. I have made many wonderful women farmer friends, both local and online, who have been essential in giving me wisdom, insight and encouragement at the exact times that I’ve needed it. - [Duck Egg Decadence](https://ediblewesternny.ediblecommunities.com/eat/eat-duck-egg-decadence/) - The one tried and true method of breaking me out of a food rut is to ONLY cook something I'm craving. Such was the case one midsummer, when, to my children's greatest delight, I spent three weeks making a whole lot of ice cream. My small garden was cranking out 1,000 zucchini every day and little else. It was too hot and humid to cook inside our 175-year-old farmhouse. And my children couldn't hide their despair as I lit up the grill, pulled out the chicken breasts and made foil packets of zucchini, garlic and butter AGAIN. - [The Colorful Creations of Katherine Gullo](https://ediblewesternny.ediblecommunities.com/shop/shop-ceramic-fruits-vegetables-katherine-gullo/) - Ceramic Bananas and Whimsical Creatures From brightly colored doors and windows painted with geometric shapes to intricate garden sculptures and mosaic-adorned chairs and planters, almost nothing at Katherine Gullo's studio has been left untouched by the artist's creative energy and her love for and commitment to art. When you visit, you feel as though you have wandered into a magical place. - [Traditional French Butchery at Moriarty Meats](https://ediblewesternny.ediblecommunities.com/shop/shop-traditional-french-butchery-moriarty-meats/) - Winter brings to mind traditions—holiday meals, comfort food cooked slowly on a Sunday afternoon, memories of family favorites and a more relaxed pace that allows for time to roast, stew or braise, warming the kitchen and the home. - [Double A Vineyards](https://ediblewesternny.ediblecommunities.com/shop/shop-double-vineyards/) - Grape industry innovator Located within a few miles of the Lake Erie shoreline near Fredonia, NY, sits one of the country’s most sizable grapevine nurseries—the largest outside of California. - [Chef Brian Kiendl And The White Carrot](https://ediblewesternny.ediblecommunities.com/eat/eat-chef-brian-kiendl-and-white-carrot/) - A garden-inspired restaurant and lifestyle Brian Kiendl, owner and chef at The White Carrot in Mayville, NY, never wanted to be a chef. Although he grew up in the kitchen and has fond memories of cooking with his family, he never thought much about it. But, after attempting the traditional college route, he moved south at the suggestion of his sister, eventually landing in Gainesville, FL, working for Rolf Weber, chef at Haile Plantation Golf and Country Club. - [Empire Rye](https://ediblewesternny.ediblecommunities.com/drink/drink-empire-rye/) - As a relatively new convert to whiskey, perhaps the result of experimenting with cocktails at home during quarantine, I recently sipped my first rye whiskey ever at Buffalo Distilling Company, which is housed in a historic brick carriage house in Buffalo’s Larkinville District. During our tasting, Frank Weber (one of three owners) shared that we were tasting an Empire Rye, a designation I was unfamiliar with. I was curious to know more about this New York spirit. - [Diners and Dinors](https://ediblewesternny.ediblecommunities.com/eat/eat-diners-and-dinors/) - My first memory of a diner is going with my dad to his shop on Saturday morning when I was around 8. We would stop and have lunch at Meeder’s Dairy Bar, in Ripley, NY. I’d climb up on a stool, and although I don’t remember what I ate, I remember the woman behind the counter pouring coffee (dressed all in white, including her shoes). I remember my dad’s side order of French fries with gravy (my first poutine!) and I remember that he’d often order a slice of pie or we’d share a milkshake. - [The Healing Space of BLOOM Collaborative in Erie, PA](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-healing-space-bloom-collaborative-erie-pa/) - Create Heal Grow Blossom Fifteen years ago, Lee Steadman came to Stairways Behavioral Health in Erie, PA, through a grant for an artist in residence. Stairways, a comprehensive mental healthcare provider, serves more than 10,000 people a year, through programs including adult treatment and rehabilitation, child and adolescent programming, and housing and vocational support. - [Nourishing the Soul with Water](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-nourishing-soul-water/) - THE PHOTOGRAPHY OF KAREN GLOSSER Karen Glosser is a fine-art nature photographer who finds inspiration throughout her native Western New York. As a child growing up in Jamestown, she loved the outdoors and spent her days exploring a nearby wooded lot. Glosser left the area to attend college, studying elementary education. She returned after school and found work in retail. She loved the work, which eventually led to her starting her own fashion retail business. - [Hops Fever](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-hops-fever/) - The curious qualities of America’s favorite craft beverage ingredient - [Latke Appetizers: A Turn of Tradition](https://ediblewesternny.ediblecommunities.com/recipes/recipes-latke-appetizers-turn-tradition/) - The humble potato and onion, when grated, combined with a few other ingredients and fried in a pan, make a potato pancake—a favorite dish of many cultures. Called kartoffelpuffer in German, draniki in Belarusian, gamja-jeon in Korean and boxty by the people of Ireland, latkes (Yiddish) are a beloved traditional food served during Hanukkah. Whether or not you celebrate Hanukkah, this winter comfort food brings joy to any table. - [A Berry Festive Fall](https://ediblewesternny.ediblecommunities.com/eat/eat-berry-festive-fall/) - Some plants are showy in spring or summer while others seem to strut their best stuff when most northeastern plants are heading into dormancy. The shrubs featured here are four-season pleasers but their berries and dramatic leaf colors—not to mention their appeal as potential desserts—make them stars of the fall season. - [A Personal Journey to Health: Eat to Live, Live to Eat](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-personal-journey-health-eat-live-live-eat/) - A few years ago, I was diagnosed with cancer. As I neared the end of my treatment, some of my friends and family asked me what I would do differently to maintain my health. I didn't know. My genes said I was predisposed to become sick. My doctors said I needed lots of regular testing. Lots. Suddenly I had become a person with a chronic condition, knee-deep in a medical system of drugs, tests and vigilance. I felt like I had been booted out of the driver seat of my life. Prescription for What's Next - [Life is Better with Cherries](https://ediblewesternny.ediblecommunities.com/eat/eat-life-better-cherries/) - With a Cherry on Top The phrase about cherries on top is meant to convey that a good thing just got better. Sort of like icing on a cake, or a feather in one’s cap. A cherry’s appearance just makes summer feel even sunnier. But the miracle that gets a cherry from blossom to bowl requires quite a few things to fall perfectly into place. - [New York State Dairy](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-new-york-state-dairy/) - New York State has been one of the top producers of dairy products in the nation for at least 150 years. A delightful book by Dr. Milton Sernett titled Say Cheese! The Story of the Era when New York State Cheese was King, recounts the state’s colorful history of cheesemaking. Sernett leads off long before most commercial enterprise began, but in 1951 the first cheese factory in the country was created in Rome, NY. The idea spread quicker than freshly churned butter. Looking at a New York map from 1899 you can see that in less than 50 years, 1,611 cheese or butter factories had sprung up. - [S'more Love](https://ediblewesternny.ediblecommunities.com/recipes/recipes-smore-love/) - DULL TO DELICIOUS The original graham cracker was a dull thing. In the early 1800s clergyman Sylvester Graham suggested that eating dull things like a biscuit made from coarsely ground wheat with no sugar helped to curb lusty thoughts. He prescribed frill-free eating as the route to good health and generally advised against doing anything fun or stimulating in life at all. - [Seize the Season](https://ediblewesternny.ediblecommunities.com/things-do/things-do-seize-season/) - Fall Pairings There is something about the light in fall. The days seem tinged with gold. It’s not just the color in the trees, although Western New York does that beautifully. It’s as if the sun is wringing out extra warmth into the afternoons. The glowing days set a perfect stage for local day trips. - [FeedMore WNY](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-feedmore-wny/) - Food insecurity is widespread throughout Western New York. Add in a global pandemic, and the situation is even more dire. Combining the former Meals on Wheels and the former Food Bank of WNY, FeedMore WNY is committed to meeting the needs of food insecure citizens, and the organization has seen demand surge in the wake of COVID-19. - [Cooking Up Variety](https://ediblewesternny.ediblecommunities.com/eat/eat-cooking-variety/) - If you grew up in Western New York, you probably remember the Variety Club Telethon appearing on your TV every winter. The telethon may be the Variety Club’s flagship event, but the nonprofit organization also raises money by staging numerous food-focused and community events throughout the year. - [Filipino Food in WNY](https://ediblewesternny.ediblecommunities.com/eat/eat-filipino-food-wny/) - Filipino food is having a moment right now and even our little WNY alcove of the culinary world is experiencing an uptick in awareness about the Pacific cuisine. It’s not hard to see why Filipino cuisine is becoming more popular. Its signature dishes have a visceral, almost primal appeal. - [What Local Farmers Wish You Knew](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-what-local-farmers-wish-you-knew/) - The terms “farm-to-table” and “locally sourced” are used so often when referring to food, they can become empty catechisms for those interested in signaling their fealty to All Things Foodie. These terms and the pop culture movement around them can be largely traced back to a Berkeley, California, restaurant called Chez Panisse and its owner, Alice Waters. Opening Chez Panisse in 1971, Waters prioritized foraging and sourcing all of her ingredients from local farms. - [A Backdoor Bakery and Art's Café in Springville](https://ediblewesternny.ediblecommunities.com/eat/eat-backdoor-bakery-and-arts-caf-springville/) - During a global pandemic, technology can bring us together, in some ways. We can have Zoom happy hours, attend classes on Microsoft Teams and submit work over email. But as Steve Jobs famously said, “Technology alone is not enough.” - [What Local Chefs Wish You Knew](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-what-local-chefs-wish-you-knew/) - In the not-too-distant past, fine dining and upscale restaurants were praised for their ability to source foreign, even exotic products: caviar from Russia or wine from France. But a confluence of factors has altered the prism through which we judge restaurant food and drink. For one, getting products from far-flung corners of the world is as easy as tactically tapping a smartphone. Also, we’ve come to realize that local products can be just as good as, if not better, than what’s available through global supply chains. - [A QUESTION OF SEEDS](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-question-seeds/) - When we reconnect to our food as crops and animals that must be raised, we reconnect to both our agricultural and cultural traditions. One growing effort to make this reconnection is the saving and sharing of seeds. - [What Local Grocers Wish You Knew](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-what-local-grocers-wish-you-knew/) - The third in a three-part series, What They Wish You Knew, meant to provide insight into the local food industry. Even though they aren’t grown locally, it’s common to find avocados and other tropical produce in local stores year-round, and while demand for avocado toast, tacos and other dishes has put this far-off fruit on local shelves, Western New York consumers also want access to farm-fresh local products. - [Decorative and Delicious: It's Squash Season!](https://ediblewesternny.ediblecommunities.com/eat/eat-decorative-and-delicious-its-squash-season/) - As one of the Three Sisters, squash was a keystone crop of Native American agriculture, grown symbiotically with the other sisters: corn and beans. In the typical field, dense squash vines protected the other two crops by acting as a natural mulch, preventing weed growth. Squash also has prickly stems that deterred pests. Meanwhile, sturdy stalks of corn provided structure for climbing bean vines, as the bean plants fixed nitrogen in the soil, helping to fertilize both squash and corn. - [Streets Ahead](https://ediblewesternny.ediblecommunities.com/eat/eat-streets-ahead/) - As in many cities, Buffalo’s historically planned design has been annihilated by modern development and challenges that early leaders couldn’t have anticipated. This dissection of the city has resulted in a fractured map of food destinations, with ambitious restaurateurs opening their doors wherever it makes financial sense. - [Produce Peddlers](https://ediblewesternny.ediblecommunities.com/shop/shop-produce-peddlers/) - When Gary Wieczorek originally conceived Produce Peddlers, he envisioned an online marketplace as a way to connect area farmers looking to offload extra product with local restaurants and caterers in need of farm-fresh ingredients. - [Botaniline: Developed through Food Science](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-botaniline-developed-through-food-science/) - Soon, thanks to a local startup, you may be stocking your fridge with healthier sausages and hot dogs. Botaniline calls itself “a food technology company on a mission to make the world a healthier place.” Using an additive called OBB (O’Brien’s Best) that was developed by food scientist and co-founder Dean O’Brien, Botaniline has been putting healthier hot dogs into Buffalo Public Schools since 2018, and the company recently announced the development of a peanut butter alternative that’s made without peanuts. - [Happy Heron](https://ediblewesternny.ediblecommunities.com/shop/shop-happy-heron/) - Over the past three decades, what started as a little outdoor concert venue in Chautauqua County has become something much grander: The Heron Farm and Event Center, a multi-faceted property combining arts, recreation and agriculture. - [Bringing the Light Inside](https://ediblewesternny.ediblecommunities.com/things-do/things-do-bringing-light-inside/) - In the ancient world, people viewed eclipses with awe and wonder. Today, the mathematical predictability of solar eclipses makes them seem routine by comparison. But science also allows us to control sunlight, in a sense—to bring life, even in the dead of winter. While it isn’t as dramatic as an eclipse, an indoor garden can provide a bit of romance and unpredictability. For the average person, growing edible plants indoors doesn’t have to be a major undertaking. With a lighting setup and some space, you can easily start seeds for crops, grow edible flowers and even grow many different kinds of microgreens. - [From Concept to Market](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-concept-market/) - We all love a good story about people selling baked goods and jellies and hot sauces with a smile. In other words, people living their food dreams, happily ever after. - [Summer Barbecue](https://ediblewesternny.ediblecommunities.com/eat/eat-summer-barbecue/) - Living abroad, I am often asked what I miss most from home. Let me tell you—tasty, home-cooked, fresh WNY cuisine consistently ranks very highly on that list. I have such fond memories of warm summer evenings at my grandmother’s house on the lake, sitting on the porch shucking corn on the cob and smelling dinner sizzling away on the grill. - [Corn, Art and the Seneca Nation](https://ediblewesternny.ediblecommunities.com/things-do/things-do-corn-art-and-seneca-nation/) - Among the Seneca, a nation of indigenous people who originate from the Rochester, NY, area and west to Lake Erie, corn has always been known as one of three life sustainers that they refer to as the “Three Sisters.” The other two are beans and squash. According to Gerry Fisher, a Seneca woman who is the acting director of Gakwi:yo:h Farms, a Seneca agricultural site, the significance of corn is a large part of Seneca identity. “It is who we are as native (ögwe’ö:weh) people,” she says. “Our corn has sustained our ancestors for generations.” - [Japanese Gardens: Winter Landscapes for Mind, Body and Soul](https://ediblewesternny.ediblecommunities.com/things-do/things-do-japanese-gardens-winter-landscapes-mind-body-and-soul/) - “Be like the sun and meadow, which are not in the least concerned about the coming winter.” ~ George Bernard Shaw The northeastern region of the country is known for its remarkable seasons, each with distinctive characteristics and color palettes. Mother Nature cultivates a message of change using the environment as her medium, and it’s always impressive. But winter, especially in Western New York, is often overlooked when it comes to admiring gardens and the intrinsic splendor and peace they bestow. - [Richardson Olmsted Campus: Holistic architecture, a therapeutic landscape and historic garden revived](https://ediblewesternny.ediblecommunities.com/eat/eat-richardson-olmsted-campus-holistic-architecture-therapeutic-landscape-and-historic-garden/) - Every year summer is welcomed like a friend we haven’t seen in years. Summer is also a time when the nurturing of land, seeds and gardens comes to fruition, meaning fresh food is abundant. But though garden-to-table was the primary source of produce for families and restaurants in the past, interest in agriculture and growing gardens waned as modernity encroached. - [The Roycroft Ethos and Contemporary Artists](https://ediblewesternny.ediblecommunities.com/things-do/things-do-roycroft-ethos-and-contemporary-artists/) - In Western New York, “arts and crafts” is often associated with the architecture of Frank Lloyd Wright. While excellent examples of Prairie style architecture exist throughout the region, exploring the cultural significance of how the Roycroft Campus in East Aurora galvanized the movement is still central to the Arts and Crafts ethos. The movement has continued to inspire artists over the years, and it remains fundamental to the work of contemporary artists. - [Chef Victor Parra Gonzalez](https://ediblewesternny.ediblecommunities.com/eat/eat-chef-victor-parra-gonzalez/) - Victor Parra Gonzalez didn’t know much about Mexican food when he left his hometown of Acapulco for culinary school in Montreal at age 17. It wasn’t a huge concern for the aspiring chef, keen to learn classical French techniques so he could helm hotel kitchens throughout the world and fulfill his dream of globetrotting. Instead of cooking in far-flung places with a dogeared passport to show for it, Parra Gonzalez wound up in Buffalo, making the food that eluded him growing up, and earning two consecutive James Beard Award nominations for Best Chef Northeast. - [Jennifer Johnson: Refined by Nature and Nurture](https://ediblewesternny.ediblecommunities.com/eat/eat-jennifer-johnson-refined-nature-and-nurture/) - It used to be that children, daughters especially, learned cooking skills from their mothers and grandmothers. Jennifer Johnson, co-owner of Johnson Estate Winery in Westfield, learned from many elders—mothers, fathers, grandparents, friends and teachers. But, as her husband, Frederick Johnson Jr., exclaims, Jennifer’s hospitality and gardening talents are “innate.” Life circumstances and experiences on the farm just offered opportunities to let them flourish. - [Red's: A Best-Kept Secret for Nearly 50 Years](https://ediblewesternny.ediblecommunities.com/eat/eat-reds-best-kept-secret-nearly-50-years/) - Drive along County Route 15 south of Sherman, NY, on a weekend during maple season and you will pass farmland and cows, along with some Amish farmhouses and maybe a few horse-drawn buggies, especially on Sunday. About three miles down the road you will come across a nondescript log cabin set near the road, recognizable by the number of cars parked beside the building and along both sides of the road. Smoke will be pouring from the chimney stack … - [Blind Tiger Spirited Cocktails](https://ediblewesternny.ediblecommunities.com/drink/drink-blind-tiger-spirited-cocktails/) - Demand for non-alcoholic beverages as artfully crafted and sophisticated as their spirited counterparts has been steadily growing. Even before the global pandemic shut down bars and restaurants, mocktails and whole months dedicated to abstaining were trending. - [March Maple Madness](https://ediblewesternny.ediblecommunities.com/things-do/things-do-march-maple-madness/) - Last year, the sap drawn from sugar maple trees, or Acer saccharum, which are native to the northeastern U.S. and eastern Canada, produced more than 22 million gallons of syrup. Multiply that by roughly 40 gallons of sap per gallon of syrup and you get an astounding amount of sap collected—approaching nearly a billion gallons! - [Grandma Stage’s Peaches](https://ediblewesternny.ediblecommunities.com/eat/eat-grandma-stage-s-peaches/) - On a startlingly sunny, warm day in early March, Ed Bernik, longtime friend and photographer, and I met up with Ryan Stage at Butch’s Diner in historic North East, PA. As we settled into a booth and the server poured coffee, Stage, a full-time IT professional, talked amiably about growing up in this agricultural region near Lake Erie, and how he started working on a peach farm … at the age of 9. “That’s when I planted my first peach trees—100 dwarf trees producing Redhaven peaches on Lovell rootstock,” he says. - [Going Tiny](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-going-tiny/) - Three years ago, I moved home from a summer-long sabbatical in Colorado into a 12- by 20-foot cabin on five acres of woods in Ashville, NY. This piece of property has been in my family for over two decades, and I wanted to make sure I could keep it that way. After a few weeks of living here, I knew that my life would never be the same. Sure, there is a deck, a real ¾ bathroom (no outhouse with the moon cutout here) and all the trees anyone could ever need—but 240 square feet is still 240 square feet. Some of your bathrooms are probably bigger than my full-time residence. - [I Went Vegan and Stayed](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-i-went-vegan-and-stayed/) - I was in my early thirties when simple, everyday tasks would start to wear me out. Walking my dog began to feel like a chore and losing my breath after ascending a single flight of stairs was becoming normal; I was even having trouble fitting into my clothes. - [Turning Black Into Gold: Ribbon Road Farm's organic garlic treasure chest](https://ediblewesternny.ediblecommunities.com/shop/shop-turning-black-gold-ribbon-road-farms-organic-garlic-treasure-chest/) - Black garlic has been described by the Japanese as umami, which translates as having a pleasant savory taste. Despite being used for hundreds of years in Korean and Vietnamese cultures, it remains widely unknown in the United States, save for a handful of chefs, foodies and consumers who have been won over by its versatility and taste. If left up to Alan and Kathleen Ramm – with the marketing assistance of their son Kit – from Ribbon Road Farm in Sherman, that may soon change. - [The Cutlery Heritage of Cattaraugus, Little Valley and Bradford](https://ediblewesternny.ediblecommunities.com/shop/shop-cutlery-heritage-cattaraugus-little-valley-and-bradford/) - Cutting Edge In 1849, Cattaraugus, New York, became the nation's first railroad boomtown, situated alongside what was then the longest rail line in the world: the New York and Lake Erie Railroad. According to village historian Patrick Cullen, founding collector of the American Museum of Cutlery in Cattaraugus, the town's population swelled from a handful to 2,000 within weeks of the announcement that the new railroad would change course and run through the village. - [SWEET LEGACY: Partnering Beekeeping Traditions with New Management Practices](https://ediblewesternny.ediblecommunities.com/eat/eat-sweet-legacy-partnering-beekeeping-traditions-new-management-practices/) - James Beebe, beekeeper and inventor, voiced this simple truth nearly 150 years ago concerning the fundamental role bees play in honey production: with or without human help, bees have remained nature’s sole producers of this sweet, healthful and favored product since ancient times. That being said, an education awaits those who see their role as stewards of managed colonies. - [Hunting the Whitetail](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-hunting-whitetail/) - In the predawn hours of late fall, deer hunters clothed in blaze orange make their way from local diners and cabins into the woods. Their cars are often seen parked next to state lands or alongside unposted properties. It’s a scene repeated annually across Western New York that represents a rich tradition passed down through the generations. - [The Power of Food: Amy Riolo and the Mediterranean Diet](https://ediblewesternny.ediblecommunities.com/eat/eat-power-food-amy-riolo-and-mediterranean-diet/) - Amy Riolo spent the first part of her life in Jamestown, NY, where Sunday nights were devoted to baking and cooking with her “nonna,” Angela Foti. Those times forged a strong bond between grandmother and granddaughter while giving Riolo the opportunity to learn authentic Calabrian recipes from the region of her Italian roots. - [Home Winemaking](https://ediblewesternny.ediblecommunities.com/things-do/things-do-home-winemaking/) - A time-honored tradition for generations, home winemaking has evolved considerably. Rick Walker, co-owner of Walker’s Wine Juice of Forestville, one of the largest juice producers in the region, has seen the process and materials change over the last several decades, and the “typical” winemaker—formerly of Italian and Portuguese ethnicity—now comes from every walk of life. - [Adventures in Artistic Mixology](https://ediblewesternny.ediblecommunities.com/drink/drink-adventures-artistic-mixology/) - Increasingly, mixologists are setting themselves apart by focusing their attention beyond just the liquid in the glass. Garnishes add visual appeal, enhance the flavor and help to tell the story of the drink. In addition to citrus wheels and cherry skewers, bartenders are using everything from edible flowers and dehydrated fruit to hand-carved ice sculptures, liquid nitrogen and flavored gelatin pearls to create garnishes that are visually stunning as well as delicious. - [The Science of Shape and Stemware](https://ediblewesternny.ediblecommunities.com/drink/drink-science-shape-and-stemware/) - The holidays are upon us. You toiled over a hot stove for hours creating culinary perfection, researched the perfect wines to pair with the meal, and now your guests’ stomachs are grumbling. You set the table—a seasonal tablecloth, the good china and the beautiful centerpiece you made, pulling the whole thing together. But then you go to the cabinet full of 50 different types of glassware you got from relatives at your wedding and the panic sets in. Which one do I use? Does it matter? - [Maple and Mead](https://ediblewesternny.ediblecommunities.com/drink/drink-maple-and-mead/) - When given the chance to write an article on how maple syrup is used in our region’s various breweries, distilleries, wineries and meaderies, I took a road trip two and a half hours north and east to 810 Meadworks in Medina. I was pleasantly surprised as I pulled onto Main Street to see a village of beautifully preserved sandstone buildings and streets of delightfully maintained storefronts. Finding 810 Meadworks is no monumental task. Tucked just off of Main, it shares a space with an enticingly fragrant café, The Shirt Factory, and the charmingly appointed Hart Hotel. - [Swedish Fare](https://ediblewesternny.ediblecommunities.com/eat/eat-swedish-fare/) - When the restaurant Noma opened in Copenhagen in 2003, eventually becoming known as one of the world’s best restaurants, it kindled a revolution in Scandinavian food in big cities like New York, bringing new ingredients and dishes to a food scene hungry to know more about Northern European cuisine. - [River Road Research](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-river-road-research/) - For over a decade, microbiologist Radu Popa has focused on the global conundrum of food waste and food supply. “We’re living with this contrast,” Popa says. “Society is actually wasting a lot of food, but at the same time society is running out of food.” - [Food Supply, Security and The Farm Bill](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-food-supply-security-and-farm-bill/) - When Congress scrambled to avert a government shutdown at the end of September and again in November, it left some important business unfinished, including the reauthorization of a massive and far-reaching piece of legislation known as the farm bill. - [The Heart of the Market](https://ediblewesternny.ediblecommunities.com/shop/shop-heart-market/) - Enduring through change and challenge Countless attributes merge to form the unique face of each farmers’ market. While evolving to meet the diverse and changing needs of a particular population, the bright soul of the market steadily remains the same. At its core, you will most always find guiding principles of community and wellness. - [What's in Season: Winter](https://ediblewesternny.ediblecommunities.com/eat/eat-whats-season-winter-0/) - WHAT'S FRESH? Apples, acorns, beans (dried), beets, cabbage, carrots, chestnuts, collard greens, corn (dried), garlic, hazelnuts, kale, leeks, mushrooms (dried), onions, parsnips, pears, potatoes, pumpkins, squash (winter), turnips, walnuts - [Aproned Crusader Morgan Stewart](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-aproned-crusader-morgan-stewart/) - When Morgan Stewart, head chef of Remedy House, goes to work at that all-day, Euro café, she does so with a bigger purpose in mind: to use her food “superpowers” for good deeds. Like a humble food superhero, she tackles subjects like toxic restaurant culture and fairer industry wages with every dish she makes, seeking ways that food can make her community a better place. “I think more about food or cooking as a tool that I’m using, rather than my identity as a person,” Stewart says, adding that even her journey to becoming passionate about a culinary life was a low and slow simmer. - [Providence Farm Collective's Programs for Empowerment](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-providence-farm-collectives-programs-empowerment/) - When I arrived at 5701 Burton Road in Orchard Park, Providence Farm Collective’s new 37-acre property, it was abuzz with the sounds of planting day: tractors plowing, shovels digging. The infectious excitement of six refugee farming communities could be heard a mile away. Sharing in their elation was Kristin M. Heltman-Weiss, the president of Providence Farm Collective and my tour guide for the day. - [Ingredients for a Sustainable Wedding](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-ingredients-sustainable-wedding/) - While incredibly special, wedding days can create excessive waste. In fact, they usually do. According to The Green Bride Guide, by Kate Harrison, the average wedding produces 400 pounds of garbage and 63 tons of CO2. With an estimated 2 million weddings per year, that equates to nearly 1 billion pounds of trash. With a post-pandemic boom predicted for 2022 (an estimated 2.6 million weddings according to The Knot) those numbers may already be on the rise, but there are ways couples can make their day memorable while being considerate of the environment. - [Arrowhead Spring Vineyards](https://ediblewesternny.ediblecommunities.com/drink/drink-arrowhead-spring-vineyards/) - When you meet Duncan and Robin Ross, the husband-and-wife co-owners of Arrowhead Spring Vineyards, it’s easy to see how their respect for the environment infuses everything they do. From their power-neutral estate to delicious, sustainably made wines, the vineyards are nothing short of a modern oasis. “He didn’t tell me this before we got married,” Robin laughs, “but it was always Duncan’s dream to have a winery.” A kind of life she knew well, coming from a seventh-generation farming family herself. - [La Vie Du Fromage](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-la-vie-du-fromage/) - If you recently paid more for your cheese flight than the wine pairing that accompanied it, you are well aware that this particular dairy product is increasingly more expensive. As prices of American artisanal cheese and European imports continue to rise, you may want to treat this provision as a culinary investment. - [Healthy Soil: It's of Growing Significance](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-healthy-soil-its-growing-significance/) - On an arctic winter morning in mid-January, I navigate my way through the sleepy Downtown Commons in Ithaca, New York, ascend a steep icy hill and arrive in front of a magnificent greenhouse structure located next to Cornell University’s College of Agriculture and Life Sciences. I receive a warm welcome from Professor Michael A. Rutzke, PhD, who serves as director of the school’s Nutrient Lab. I also have the privilege of meeting Kristen Kurtz, manager of the Cornell Soil Health Laboratory, and Robert Schindelbeck, extension associate at the Department of Soil and Crop Science. - [Five Vegetables for Your Harvest Table](https://ediblewesternny.ediblecommunities.com/eat/eat-five-vegetables-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 coincidence that as our intake of packaged, processed foods has increased, so too have diseases like heart disease, diabetes and obesity. - [Adventures in Search of Wild Gourmet Mushrooms](https://ediblewesternny.ediblecommunities.com/recipes/recipes-adventures-search-wild-gourmet-mushrooms/) - HOW I LEARNED - [Cool Beans! It's Winter.](https://ediblewesternny.ediblecommunities.com/eat/eat-cool-beans-its-winter/) - WHAT'S FRESH? Apples, Acorns, Beans (Dried), Beets, Cabbage, Carrots, Corn (Dried) Garlic, Kale, Leeks, Mushrooms (Dried), Parsnips, Pears, Potatoes, Pumpkins Onions, Squash (Winter), Turnips, Chestnuts, Hazelnuts, Walnuts LOCALLY PRESERVED - [Edible Flowers](https://ediblewesternny.ediblecommunities.com/eat/eat-edible-flowers/) - Fragrant, beautiful and tasty flowers in food and beverages are often considered exclusive to high-end restaurants or special occasions. Au contraire—one just needs to know which flowers are edible and how to prepare them. While they’re occasionally sold for the purpose of consumption, edible flowers are easily grown or foraged. Picked flowers, especially without their stems, have a short life and must be kept cool, so it’s best to harvest them in morning or evening. - [What's in Season: Fall](https://ediblewesternny.ediblecommunities.com/eat/eat-whats-season-fall/) - SEPTEMBER THROUGH NOVEMBER - [Indian Food is Beyond Just Curry](https://ediblewesternny.ediblecommunities.com/recipes/recipes-indian-food-beyond-just-curry/) - Ah, summertime in Western New York. This is a time of bounty: freshly picked strawberries, raspberries, blueberries, melons, peaches, crisp lettuce, snap peas, cucumbers and more. Roadside stands are unshuttered and farmers’ markets spring up in parks, commons and fairgrounds. It’s time for alfresco dining, picnics, campfire suppers, family reunions, boating trips and all-American barbecues. It brings to mind the many ways food plays a role in the bonding of family, traditions, culture and religion. - [Monarch Butterflies, Our Environmental Ambassadors](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-monarch-butterflies-our-environmental-ambassadors/) - Protecting the monarch's seat at our table We went to the movies. . . - [Plant Nectar Plants that Attract Butterflies](https://ediblewesternny.ediblecommunities.com/things-do/things-do-plant-nectar-plants-attract-butterflies/) - Bees and butterflies account for the pollination of 70 percent of our fruit and vegetable crops–not to mention an abundance of flowers–making their welfare and sustainability essential to human health and well-being. - [My Amish Neighbors](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-my-amish-neighbors/) - We live in an Amish community. We’re not Amish. I’m not sure we could ever have imagined that scenario 45 years ago when we bought our old farmhouse and acreage in rural Chautauqua County. But, to be clear, Diane and I got to our beautiful hilltop first. - [Where have all the Pizza Rustica and Pizza Grana Gone?](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-where-have-all-pizza-rustica-and-pizza-grana-gone/) - A meditation on fading food traditions and family When I prepare a meal, I focus on what the people that I care about will be eating. By its preparation, I show them that I love them. The sights, smells, and tastes of the food that I cook will anchor memories for us all moving forward. Cooking and eating particular dishes also means that I am remembering the people with whom I once shared these foods and honoring their memory. They may be friends and family who are not nearby, or they may be dearly departed. - [Regionally Raised and Grazed](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-regionally-raised-and-grazed/) - Editor’s note: Since this story went to print, Rich Tilyou decided to retire and close T-Meadow Farm. The pigs were sold to Kindred Kreek in Akron, NY where they join a large farm family of alpacas, cows, sheep, chickens, turkeys, rabbits and goats. Kindred Kreek Owner Jeff Jendrowski echoed the benefits and challenges of raising local meat expressed in the article, especially those posed by a lack of slaughterhouses in the region. - [Celebrating Heritage by the Glass](https://ediblewesternny.ediblecommunities.com/drink/drink-celebrating-heritage-glass/) - Food traditions take center stage during the holiday season. Parties with family, friends and colleagues are the time to celebrate and share all that connects us to each other and the past. And if your past includes Polish lineage, you may be familiar with krupnik, a honey liqueur. - [Chef Mike A: Elder Statesman of Buffalo Cuisine](https://ediblewesternny.ediblecommunities.com/eat/eat-chef-mike-elder-statesman-buffalo-cuisine/) - Mike Andrzejewski was knocking out service as a chef in the region’s leading restaurants before it was cool. After more than 40 years behind the line, he is one of the few elder statesmen still very active in the Buffalo culinary scene. Some younger chefs in town refer to him as “Godfather,” and the Godfather has been very busy. - [13 Considerations When (Re)Modeling Your Kitchen](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-13-considerations-when-remodeling-your-kitchen/) - For some, redoing a kitchen may only require a fresh coat of paint and changing the hardware on cabinets. For others, it may require more. Or even much more. If your kitchen still sports avocado green appliances and an Amana Radar Range that you saw Bob Eubanks give away on “The Newlywed Game,” you’re probably in the latter category. - [Chef Linh, WNY Personal Chef](https://ediblewesternny.ediblecommunities.com/eat/eat-chef-linh-wny-personal-chef/) - Chef Linh Casuccio doesn’t like the word “diet.” She likens dietary preferences to fingerprints, and thinks people can enjoy the foods that they prefer while staying healthy if they embrace a balanced perspective that emphasizes growth rather than deprivation. “A lot of people focus on what they can’t eat,” she explains. “A goal of mine as a chef is to teach people to make the list of what they can eat and go with that list. Focusing on what we can’t do is not beneficial. But looking at the list of what we can do opens things up for us.” - [The Poetry and Pursuit of a Perfect Pie Crust](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-poetry-and-pursuit-perfect-pie-crust/) - Flour. Salt. Butter…or shortening…or lard…or some combination thereof. Water. - [Contact Us](https://ediblewesternny.ediblecommunities.com/about-us/contact/) - Loading... Stephanie Schuckers Burdo, Publisher Email: Phone: 716-499-1090 - [EXPLORE FOODS FROM ACROSS NORTH AMERICA WITHOUT LEAVING HOME](https://ediblewesternny.ediblecommunities.com/eat/eat-explore-foods-across-north-america-without-leaving-home/) - What do Edible magazine publishers scattered across the U.S. and Canada do when a pandemic hits and the economy slows to a crawl? They pool resources and collaborate on a digital cookbook full of recipes and cooking tips to help readers stuck at home find a creative outlet through cooking while exploring foods from communities all over the continent. - [A Guide to WNY Farms, Culinary Artisans & Specialty Markets](https://ediblewesternny.ediblecommunities.com/shop/shop-guide-wny-farms-culinary-artisans-specialty-markets/) - FARMS Good Grass Farm 2943 Open Meadows Rd, Ashville 716-640-7554; goodgrassfarm.com Pasture based, sustainable farm specializing in chickens, turkeys and grass-fed beef. The Heron Farm & Event Center 2861 Waits Corners Rd, Sherman 716-761-7190; theheron.org Dedicated to supporting biodiversity through regenerative agricultural practices. - [Join Our Team](https://ediblewesternny.ediblecommunities.com/about-us/job-openings/) - Career Opportunity Do you have a passion for locally sourced and artisanal foods? Are you an advocate for local businesses and communities? Edible Western NY & Erie Lakeshore seeks an exceptional business development and advertising sales partner, someone with experience cultivating relationships and creating multimedia promotional solutions who genuinely believes in our mission to elevate the stories behind the makers and shakers who sustainably supply, grow, produce, prepare and serve our food. Required: - [Advertise with Us](https://ediblewesternny.ediblecommunities.com/about-us/advertise/) - Why Advertise with Edible Western NY & Erie Lakeshore? From the largest grape growing region in the eastern United States to dairy, corn, fruit, meats, and more, farmers in western New York State are producing delicious and nutritious food for our tables. We believe in celebrating these farmers along with chefs, brewers, winemakers, and food artisans. And, we believe in growing your business. - [Appealing to the Rebel Spirit](https://ediblewesternny.ediblecommunities.com/eat/eat-appealing-rebel-spirit/) - In the kitchen with Steve and Ellen Gedra of The Black Sheep Being a “black sheep” myself, I was intrigued by the name of a restaurant people are raving about in Buffalo. If a renegade spirit likewise resonates within you, or if your heart tends to wander off the beaten path, then you’ll feel right at home at The Black Sheep, a west side eatery owned by husband and wife team Steve and Ellen Gedra. - [Downsizing to Preserve the Family Farm](https://ediblewesternny.ediblecommunities.com/eat/eat-downsizing-preserve-family-farm/) - Kent Miller, owner of Plato Dale Farm in Arcade, NY, wanted to convert a 2000-acre dairy farm that had been in his family for generations into a smaller farm with an emphasis on sustainable methods. A stream running through the property known as Plato Brook inspired the name. It carves a dale out of the valley where the farm stands. - [Maple Ridge Bison Ranch: Where the Buffalo Roam](https://ediblewesternny.ediblecommunities.com/eat/eat-maple-ridge-bison-ranch-where-buffalo-roam/) - Jeffrey Goodyear is a fifth-generation dairy farmer who left the family farm for a job in telecommunications. Even though he was well paid and found the occupation easier than farming, he missed life on the farm. “I grew up milking cows,” Goodyear says. “Once you work with animals, it’s in your blood. Four generations of my family farmed here. My roots run deep in this land. There’s a local cemetery up the road where my great-grandmother was buried in 1869.” - [Perry's Butter Meat Co: Dual Purposed and Full of Flavor](https://ediblewesternny.ediblecommunities.com/shop/shop-perrys-butter-meat-co-dual-purposed-and-full-flavor/) - Gould, who has a degree in agricultural sciences from Cornell, acquired experience in food supply chain management as a Global Food Source Manager for Walmart, with stints in food supply and fulfillment at Sam’s Club and Blue Apron, a meal delivery service. Her experience with food sourcing for large retailers gave her an idea. Gould knew she had to rethink the reality of food on store shelves going unused. Coupled with a desire to “build a grassroots brand” was a commitment to meet the food-sourcing needs of today’s consumer by improving upon a model that, as she says, includes a lot of wasted food. - [Sweets for Every Occasion](https://ediblewesternny.ediblecommunities.com/eat/eat-sweets-every-occasion/) - On trend and in demand, a Buffalo-based dessert designer and two bakeshop owners share their unique take on desserts and dessert tables to celebrate those big occasions. Customize Your Style Marisa Battaglia, dessert designer and founder of B Sweet Designs, believes life’s special moments are worth celebrating. - [A Family Affair: Life at Sunny Cove Farm](https://ediblewesternny.ediblecommunities.com/shop/shop-family-affair-life-sunny-cove-farm/) - Kristina and Kelby Snyder believe in returning to a more traditional, artisanal way of farming and growing food. Their life on a third-generation farm in Alfred, NY, with their three children, Kedric, Kelby Jr. and River, centers around caring for their pasture-fed herd of milk and beef cows, pigs and goats while tending vegetable gardens and, more recently, a farm store. - [Artfully Done](https://ediblewesternny.ediblecommunities.com/eat/eat-artfully-done/) - Executive chef Edward Forster and certified sommelier Jessica Railey-Forster, along with their friends, executive chef Joe Fenush and sommelier Tony Rials, have re-created an ’80s Parisian bar á vin where food and beverage are elevated to an art form. These four creatives and partner-owners joined forces in November of 2019 to open Waxlight Bar a Vin, 27 Chandler Street in the Black Rock neighborhood, delivering a menu and atmosphere that challenge anyone who doubts that cooking is an art. - [Rowandale Goat Farm](https://ediblewesternny.ediblecommunities.com/things-do/things-do-rowandale-goat-farm/) - Alice Clarkson grew up in the city but knew she was destined to live on a farm. She also wanted to be a chef, a desire rooted in memories of hiding with her brother under the tables of restaurants her mother owned in London, Ontario, Canada. She recalls that over her 20-year career as a chef, her most innovative moments occurred while she was preparing vegetables. “I gravitate toward colorful, beautiful vegetables that are uncommon in some way,” Clarkson says. “The flavor profile: from earthy to bright and fruity, has always interested me. It’s the same with cheese—finding that perfect blend of sweetness and sharpness.” - [Thorpe’s Organic Family Farm in East Aurora](https://ediblewesternny.ediblecommunities.com/shop/shop-thorpe-s-organic-family-farm-east-aurora/) - Gayle and Mike Thorpe, first-generation farmers and owners of Thorpe’s Organic Family Farm, met, fell in love and married in 1981. With little more than a 4H background paired with some self-training, they moved in with Gayle’s uncle, where they began to grow corn on 1,000 acres in East Aurora. - [BOCES Students Sizzle in the Local Food Scene](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-boces-students-sizzle-local-food-scene/) - High school juniors and seniors of the Erie 2 Chautauqua-Cattaraugus BOCES (E2CCB) Culinary Arts programs are entering the food industry with intention. Educated with an arsenal of kitchen skills, nutritional science and—in many cases—cooking competition experience, the “kids these days” are secret weapons in our beloved restaurants instead of liabilities. E2CCB provides education to students from nine area high schools which span 1,700 square miles of the southtowns. From hip East Aurora to the rolling hills along the Pennsylvania border, four BOCES education centers offer foundations in culinary careers. - [Living and Growing Sustainably at Local Roots Farm](https://ediblewesternny.ediblecommunities.com/shop/shop-living-and-growing-sustainably-local-roots-farm/) - Kristi Winquist, a first-generation farmer, along with her husband, Jerry, bought a modest plot of land that was presented to them as a pile of brush sprinkled with litter. Six years later, they have transformed that land, now named Local Roots Farm, into a wellspring of responsibly grown produce for their community. - [Growing with Joy](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-growing-joy/) - A little secret: When I decided to be a stay-at-home mom, I began making wreaths as a creative outlet. I won’t divulge the old business name, but I did OK for myself, packing up a couple dozen wreaths at a time and selling them online and at local art shows. I was drawn to modern designs and had so much fun creating them. - [Ashley Miller: From Catering to Carryout](https://ediblewesternny.ediblecommunities.com/eat/eat-ashley-miller-catering-carryout/) - Chef Ashley Miller had her eyes set on Ivy League law schools, but her passion in the kitchen superseded her desire to work in the judiciary system. In 2014, armed with a degree from the Niagara Falls Culinary Institute and chef experience at a local golf course, Miller followed her dream of cooking for the masses and founded her own catering company, Ashley’s Culinary Creations. Her special event dishes were, and are, imaginative, bountiful and memorable. - [The Big Big Table](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-big-big-table/) - “Everybody eats. Everybody gives. Everybody matters.” That’s the mantra of Big Big Table, the first “pay-as-you-can” restaurant in Western New York. It’s founded by Mandy Bailey, a fierce and funky chef who has put together a strong board of directors, secured a location, and is getting ready to open the doors at 272 Hudson Street in Bu­ffalo. - [The Rise of Coffee Roasting in Western New York](https://ediblewesternny.ediblecommunities.com/drink/drink-rise-coffee-roasting-western-new-york/) - Small coffee roasteries are percolating across Western New York and customers are flocking to be fueled by the carefully roasted, delicately balanced brews. Roasters are offering specialty coffee beans, unfamiliar brewing techniques, and expertise that rivals coffee trends in major cities across the world. You could consider many roasters and coffeehouses in Western New York as part of the “third-wave coffee movement,” a philosophy which magnifies coffee as a craft, not just a piping hot cup of liquid energy. - [Ice Wine: How sweet it is](https://ediblewesternny.ediblecommunities.com/drink/drink-ice-wine-how-sweet-it/) - Ice wine—that sweet liquid libation, the perfect dessert wine to enjoy after an evening of dining, is oh so pricey, but oh so delicious! What exactly is ice wine, how is it made, and most importantly, why is it so much more expensive than regular wine? By definition, ice wine can only be made from grapes that have ripened and frozen naturally on the vine. While any variety of grapes can be used, those that ripen later in the season, such as Vidal Blanc and Riesling, are a better choice. - [Freshly Pressed](https://ediblewesternny.ediblecommunities.com/drink/drink-freshly-pressed/) - SIPPING CIDER IN WESTERN NY Over a dozen cider mills, both large and small, craft their own cider throughout the Western New York region; some even focus on just hard cider. For the later, Edible Manhattan provides a map and suggests several Western New York cideries and tasting rooms worth a visit. - [Buffalo Public Schools' Homegrown School Lunches](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-buffalo-public-schools-homegrown-school-lunches/) - For students in Buffalo Public Schools, the key to a healthier future is eating a school lunch today. And it’s not what you might expect. This school lunch has farm-fresh produce, a healthier-option protein and plenty of New York state pride in every bite. - [Fairy Cakes Cupcakery](https://ediblewesternny.ediblecommunities.com/eat/eat-fairy-cakes-cupcakery/) - The humble cupcake—once the darling of any child’s birthday party—soared to new relevance a decade ago. Suddenly cupcakes were more than a delicious mini-cake-for-one; they were big business. Bake shops became cupcakeries with more adult flavor combinations and upscale appeal. Cupcake shops were opening throughout Western New York, inspired by places like Magnolia Bakery on Manhattan’s Bleeker Street and Sprinkles Cupcakes in Beverly Hills. At a time when consumers were watching their waists and their wallets, cupcakes were a controlled portion of affordable indulgence. - [Family Time : Strawberry Picking At Burley Berries & Blooms](https://ediblewesternny.ediblecommunities.com/shop/shop-family-time-strawberry-picking-burley-berries-blooms/) - At Burley Berries & Blooms, family, relationships and time spent together are paramount. Owners Megan and Ryan Burley and their two children spend their days preparing to welcome families to their Wyoming County farm to enjoy the finer points of rural living. “It often feels that we’ve become very removed from where our food comes from,” explains Megan, “so my goal is to connect families with their food.” - [Trout Fishing In Western New York](https://ediblewesternny.ediblecommunities.com/things-do/things-do-trout-fishing-western-new-york/) - When I was young, I was not much of a fisherman but that didn’t deter my friend and me from regularly walking five miles to our closest trout stream. The adventure of being on our own and walking the rural roads and wooded paths to the stream was much more exciting than the fish we never caught. Frequently, in the heart of the summer, the sky darkened as storms approached quickly behind us. There was always a strong earthy smell in the air moments before we heard the wall of rain hitting the pavement. We’d start to run, but a few seconds later we’d be drenched as the torrent of water passed over us. - [New York’s Original Craft Beverage Might Surprise You](https://ediblewesternny.ediblecommunities.com/things-do/things-do-new-york-s-original-craft-beverage-might-surprise-you/) - Be still our apple-loving hearts, Cider Week returns on October 6, 2023 for ten days of cider-centric fun. A production of the New York Cider Association originally launched by Glynwood more than ten years ago, Cider Week is a celebration of New York’s orchard-based cider, with incredibly fun, flavorful and well-curated events that showcase New York cider’s diversity, food-friendliness and excellent quality. - [A Guide to WNY Wineries and Craft Beverages](https://ediblewesternny.ediblecommunities.com/drink/drink-guide-wny-wineries-and-craft-beverages-0/) - REGIONS Lake Erie Wine Country - [Marketplace Product & Gift Guide](https://ediblewesternny.ediblecommunities.com/shop/shop-marketplace-product-gift-guide/) - BUCKWHEAT FRENCH CREPE KIT Perfect for maple season, this kit from Johnson Estate Winery includes a recipe for French crepes, buckwheat flour, flavored nuts and maple liqueur to make crepes at home. johnsonwinery.com - [A Guide to Destinations and Dining](https://ediblewesternny.ediblecommunities.com/things-do/things-do-guide-destinations-and-dining/) - DESTINATIONS Perry, NY - [A Directory of Eco-conscious Weddings & Celebrations Vendors](https://ediblewesternny.ediblecommunities.com/shop/shop-directory-eco-conscious-weddings-celebrations-vendors/) - VENUES Goodell Gardens & Homestead 221 Waterford St 6N, Edinboro, PA 814-734-6699; rentals@goodellgardens.org; goodellgardens.org Beautiful homestead gardens event space in Edinboro, just south of Erie. - [American Farmland Trust Establishes Relief Fund](https://ediblewesternny.ediblecommunities.com/food-thought/food-thought-american-farmland-trust-establishes-relief-fund/) - Farmers are innovators, but the shock of the pandemic has some scrambling to stay afloat. Ask a farmer what his or her normal day looks like and you might get a puzzled look: Change is a constant when you are farming. The only thing certain is that each year will be different. Some of your efforts will succeed and some will fail. An obsession with experimentation and continual innovation is often what drives farmers to keep at it, even when the going gets tough. In 2020, the COVID-19 crisis will challenge even the most resilient. - [What's in Season: Summer](https://ediblewesternny.ediblecommunities.com/shop/recipes-whats-in-season-summer/) - JUNE arugula, asparagus, cherries, dandelion greens, garlic scapes, kale, peas, rhubarb, strawberries, watercress. herbs: rosemary JULY blackberries, blueberries, carrots, cauliflower, cherries, collard greens, currants, garlic, gooseberries, kale, leeks, peaches, peas, peppers, plums, potatoes, purslane, raspberries, rhubarb, scallions, strawberries, swiss chard, tomatoes. herbs: basil, lavender - [What’s Fresh: Spring](https://ediblewesternny.ediblecommunities.com/shop/shop-what-s-fresh-spring/) - EARLY SPRING dandelion greens fiddlehead ferns garlic scapes lettuce greens microgreens mustard greens herbs: chives, thyme, sage, tarragon, oregano, mint, parsley, chervil horseradish Root nettles parsnips pea shoots sorrel ramps watercress LATE SPRING arugula asparagus beet greens broccoli cabbage chard green onions gooseberries ## Pages - [Welcome to Edible Western New York](https://ediblewesternny.ediblecommunities.com/) - Our Latest Stories, Recipes, Marketplace, and More - [Recipes](https://ediblewesternny.ediblecommunities.com/recipes/) - Harissa Marinated Chicken Skewers Harissa Marinated Chicken Skewers By Keyword: Search for: By Course: Appetizers Breakfast & Brunch Condiments Dessert Drinks Lunch Box Main Dish Marinades & Rubs Side Dishes Salad Sandwich Snacks Soups & Stews Spreads, Sauces, & Dips By Season: Spring Summer Fall Winter In Season See More Apples, Fall Recipes, Spreads, Sauces, - [Eat](https://ediblewesternny.ediblecommunities.com/eat/) - Ricotta Pancakes with Elderberry Chantilly Ricotta Pancakes with Elderberry Chantilly Find a Copy Our Latest Stories Native New York State Apples from A to Z Fall is harvest time for apples, heralded as New York State’s official fruit. Here's an alphabetical list of apples native Apples Grandma Stage’s Peaches Growing peaches at Stage's Peach Farm - [About](https://ediblewesternny.ediblecommunities.com/about-us/) - Ricotta Pancakes with Elderberry Chantilly Find a Copy Spotlight Fresh Veggie Frittata See More Join Our Table Advertise with Us Subscribe to Our Print Magazine Western NY & Erie Lakeshore Marketplace Find a Copy Sign up to stay in touch! Email Submit View our Digital Edition - [Things to Do](https://ediblewesternny.ediblecommunities.com/things-do/) - Kombucha Culture Kombucha Culture Find a Copy Our Latest Stories A Great Western New York Road Trip Two of the oldest and most traveled byways in NY and PA are Routes 5 and 20, reaching westward across Travel Destinations Seize the Season There is something about the light in fall. The days seem tinged with - [Shop](https://ediblewesternny.ediblecommunities.com/shop/) - Western NY & Erie Lakeshore Marketplace Western NY & Erie Lakeshore Marketplace Find a Copy Our Latest Stories Edinboro Market Expands Its Presence in the Community Northwestern Pennsylvania's Edinboro Market moves to a bigger location, tripling its retail space and adding a classroom and shared kitchen. Community Markets Western NY & Erie Lakeshore Marketplace Your guide - [Food for Thought](https://ediblewesternny.ediblecommunities.com/food-thought/) - The State of Western NY Hospitality The State of Western NY Hospitality Find a Copy Our Latest Stories Concessions at Bisons’ Sahlen Field Welcome to Sahlen Field, where baseball is just the backdrop and Buffalo’s real hometown heroes are plated up at concession Community Concessions Keeping Ukrainian Heritage Alive in WNY Varenyky—Ukraine’s beloved filled dumplings—are more - [Drink](https://ediblewesternny.ediblecommunities.com/drink/) - More than a Bar for Soccer Fans More than a Bar for Soccer Fans Find a Copy Our Latest Stories More than a Bar for Soccer Fans Building on the multicultural nature of soccer, Mes Que has developed a reputation for some of the best cocktails in Community Drinks Farm Life at Chateau Niagara Winery Chateau - [Error 404](https://ediblewesternny.ediblecommunities.com/error-404/) - Page Not Found The page you are looking for does not exist, or it has been moved. Please try searching using the form below. Search Search - [Terms & Conditions](https://ediblewesternny.ediblecommunities.com/terms-conditions/) - Terms & Conditions INTRODUCTION AND ACCEPTANCE These “Terms of Use” apply to the Websites controlled by Edible Communities and/or its subsidiary and affiliated entities (“Edible Communities”, “us”, “we”, or “our”) where these Terms of Use are posted. “Websites” include sites hosted by one or more web servers (however accessed and/or used, whether via personal computers, mobile devices - [Privacy Policy](https://ediblewesternny.ediblecommunities.com/privacy-policy/) - Privacy Policy PLEASE NOTE THAT OUR PRIVACY POLICY HAS CHANGED This “Privacy Policy” applies to the Websites controlled by Edible Communities, Inc. and/or its subsidiary and affiliated entities (“Edible Communities”, “us”, “we”, or “our”) where the Privacy Policy is posted. “Websites” include sites hosted by one or more web servers {however accessed and/or used, whether via personal ## Aggregator Pages - [Ginger Mocktails](https://ediblewesternny.ediblecommunities.com/aggregator_page/drink-ginger-mocktails/) - Anyone else feel like they may have overdone “it’s five o’clock somewhere” this year? A spring of COVID-induced almost daily cocktail hours became part of stay-at-home orders for many of us. Zoom happy hours followed by socially distanced BYOB driveway get-togethers gave way to selectively invited but still socially distanced backyard BBQs. The days shortened and the temperatures cooled, and patio heaters prolonged our outdoor gatherings. - [A Festival of Pesto](https://ediblewesternny.ediblecommunities.com/aggregator_page/recipes-festival-pesto/) - According to James Peterson, author of Sauces, the word pesto is based on the Italian word for using a pestle. He writes, “Any mixture ground to paste with a mortar and pestle or a food processor can be called a pesto.” That sounds like a call for experimentation to me! While it is true that you can throw almost anything in a food processor and a sauce of sorts will result, we might want to simplify our experiment with a little structure. - [Easy No-cook Summer Sauces](https://ediblewesternny.ediblecommunities.com/aggregator_page/recipes-easy-no-cook-summer-sauces/) - Summer is a time to take advantage of all the abundance from fields and gardens, but let's face it: We'd rather spend more minutes under the sky than over the stove. It's the perfect time for making no-cook sauces that add a bit of flair to any dish. - [Have Your Feast And Eat It Too](https://ediblewesternny.ediblecommunities.com/aggregator_page/recipes-have-your-feast-and-eat-it-too/) - BULK IT UP - [Special Delivery: Treats to Make and Send with Love](https://ediblewesternny.ediblecommunities.com/aggregator_page/things-do-special-delivery-treats-make-and-send-love/) - Sprinkled with Sunshine Orange is a scent, that according to aromatherapy texts, relieves anxiety and stress, providing a perfect antidote for grey days. The color itself is reported to increase oxygen supply to the brain and stimulates mental activity … sort of a quick boost of encouragement. And, it adds a nice bright taste to winter dessert. Wrapped with Love - [Edible Season: Winter](https://ediblewesternny.ediblecommunities.com/aggregator_page/eat-edible-season-winter/) - Frost brings out the flavors in many crops. The starch in root vegetables, such as beets, carrots and turnips, converts to sugar when temperatures dip, making them taste sweeter. Kale, Brussels sprouts and leeks also react to cold by producing sugars. - [Nasturtiums and Beets: A Garden Pair to Delight the Senses](https://ediblewesternny.ediblecommunities.com/aggregator_page/recipes-nasturtiums-and-beets-garden-pair-delight-senses/) - Picture This - [Celebrating Sparrowgrass (a.k.a. asparagus)](https://ediblewesternny.ediblecommunities.com/aggregator_page/eat-celebrating-sparrowgrass-aka-asparagus/) - SALT OF THE EARTH In reality, asparagus is not at all fussy. Once established, it grows easily. Because of its tenacity and tolerance for drought and salinity you can often find it growing wild on the roadside. A farmer we know has an asparagus bed that is almost 40 years old. After a flood took out the foundation of his barn, the nearby asparagus held fast and even flourished the next season. - [Freshly Picked Summer Corn](https://ediblewesternny.ediblecommunities.com/aggregator_page/eat-freshly-picked-summer-corn/) - SOME LIKE IT HOT. SOME NOT. Once you get your hands on some freshly picked corn, what’s the best way to prepare it? Some people like their super fresh corn raw! It is a crunchy addition to salads and enjoyable just off the cob. If you prefer it hot, my favorite way to cook corn is to steam it in its own natural packaging in the oven. - [Rhubarb: Sassy, Sweet, Savory and Sustainable](https://ediblewesternny.ediblecommunities.com/aggregator_page/recipes-rhubarb-sassy-sweet-savory-and-sustainable/) - This sassy vegetable likes to act like a fruit and is best known for its early summer appearance in pies, crisps and jams. Often paired with strawberries to balance its tartness, it can also provide a depth to many other sweet and savory dishes. - [Sugaring Into Spring](https://ediblewesternny.ediblecommunities.com/aggregator_page/eat-sugaring-spring/) - As we enter our sugar bush and hear the “plunk, plunk, plunk” of sap dripping into our buckets it adds a quickness to our steps. Suddenly the cold is less heavy and the sky is lighter. The smell of the wood smoke mingling with the sweet scent of maple sap turning into syrup is like nothing else. It is medicine for a hibernating soul. Our arms ache as we trudge down the hill with our buckets full, but our hearts sing that spring is really almost here, and we joyfully tend to the first outdoor chore of the new year. SMALL BUT STILL SWEET - [Parsnips and Brussels Sprouts, Not So Humdrum, After All](https://ediblewesternny.ediblecommunities.com/aggregator_page/recipes-parsnips-and-brussels-sprouts-not-so-humdrum-after-all/) - Why the Bum Rap for Brussels Sprouts? As with their relative the cabbage, certain ways of cooking Brussels sprouts create a lingering smell that many people find offensive. Similar to cruciferous cousins such as collards and kale, the scent and the slightly bitter flavor are caused by the presence of glucosinolates. However, this is something you may not want to make a stink about—studies indicate that these natural compounds are good for your gut and can reduce cancer risk. If the cooking smell is bothersome, eat them raw! - [Breakfast for Champions](https://ediblewesternny.ediblecommunities.com/aggregator_page/recipes-breakfast-champions/) - On busy days we may find ourselves taking shortcuts instead of preparing nutritious meals made with good, natural ingredients. One way to make sure you get a good breakfast is to do the prep work ahead of time and create delicious and healthy grab-and-go meals for your most crowded days. Breakfast is important whenever you choose to have it. Early or late or on the go, fill it with lots of nutritious ingredients and a bit of homemade love … even if it is ahead of time! - [Digging the Long Days of Summer](https://ediblewesternny.ediblecommunities.com/aggregator_page/eat-digging-long-days-summer/) - New York Transplant - [Holiday Chutneys](https://ediblewesternny.ediblecommunities.com/aggregator_page/eat-holiday-chutneys/) - CHOOSE CHUTNEY Chutneys have long been enjoyed as condiments that add some zest and spice to a meal. They make a great addition to any holiday table. While the word chutney describes a wide variety of sauces depending on place and time, in the U.S. chutney generally refers to a sauce that is fruity, savory and flavored with herbs and spices. Some chutneys are a little like a salsa and some are more like a jam. They can resemble pesto, or even take the form of a paste, especially if the foundational flavor is an herb. - [Courting Kale](https://ediblewesternny.ediblecommunities.com/aggregator_page/eat-courting-kale/) - Poetic Justice Kale (sometimes spelled kail) was so dependable and common a few hundred years back that kitchen gardens in Scotland were referred to as kailyards. It was an important staple of a Scotsman’s diet along with oats and grain. Because of its cold-hardiness, it could be harvested November through June, providing important nutrition in otherwise lean months. - [Pie! Good Food and Gluten-free](https://ediblewesternny.ediblecommunities.com/aggregator_page/recipes-pie-good-food-and-gluten-free/) - Gluten-free flour, cookies, graham crackers or cereal can all be transformed into delicious pie crusts. But I like to start my pies with ingredients that are naturally gluten-free: nuts, grains or legumes. By using these whole or lightly processed foods, you can skip the extra ingredients that have too many syllables and get added protein and nutrients as a bonus. - [Curry: Wonderful for Winter Warming](https://ediblewesternny.ediblecommunities.com/aggregator_page/eat-curry-wonderful-winter-warming/) - But the Brits’ involvement in the history of curry didn’t stop there. It is commonly thought that curry powder was created as a matter of convenience by the British, or by enterprising Indian merchants, depending on who is telling the tale, in the late 18th century. They tried to replicate the blend of spices commonly used in the warm, spicy dishes in order to market it to cooks in the West who wanted to shake it on their boiled beef or vegetables. - [Shrubs: Merging Cocktail Culture with Local Foods](https://ediblewesternny.ediblecommunities.com/aggregator_page/drink-shrubs-merging-cocktail-culture-local-foods/) - At merge bar and restaurant in Buffalo, it’s always been my mission to integrate local produce into our menus, even throughout the colder months. I quickly realized that I needed to work on preserving the harvest, so I’ve been playing with “shrubs” for both nonalcoholic and alcoholic cocktails. This past year, we made pumpkin cinnamon, blueberry, strawberry rhubarb, and grapefruit thyme shrubs. - [From Crudité to Entrée](https://ediblewesternny.ediblecommunities.com/aggregator_page/recipes-crudit-entr-e/) - Food fads come and go as quickly as fashion fads these days, powered by the internet and mobile technology. Few of these trends influence how we eat at home, however. While we may choose to bake galaxy cupcakes for a party or experiment with another culture’s flavor profiles or ingredients, it’s unlikely either of these things will impact the way we cook for ourselves and our loved ones. Over the last decade, only one trend has functioned more like a measurable and lasting shift, successfully wending its way into the collective food consciousness, and that is how we think about, treat and eat vegetables. - [Let the Sparks Fly](https://ediblewesternny.ediblecommunities.com/aggregator_page/recipes-let-sparks-fly/) - Ever since I was a kid, I have been amazed by fire—whether it was Dad grilling burgers and corn on the cob, or as an adult viewing a fire-sizzling tableside demonstration by a master chef. I fell in love with the artistry and passion that come from cooking over fire. Smoking, barbecuing and grilling infuse food with wonderful flavor. And now, after a few trials, videos and advice along the way, I’m closer to mastering the art of fire. I’d like to share a few basic tips on grilling, along with a couple recipes for you to explore on your own. - [Stocking A Winter Weekend Pantry Box](https://ediblewesternny.ediblecommunities.com/aggregator_page/things-do-stocking-winter-weekend-pantry-box/) - Weekend Menu Breakfast: Omelet (garlic, shallots, mushrooms, cheese), bacon and roasted potatoes with drizzled butternut squash seed oil On-the-go hack for those who make first tracks: Make the omelet the night before, put it on a fresh baguette and wrap it in olive-oiled foil. In the morning, heat it in the oven for 10 minutes at 250°F. Wrapping the works in a kitchen towel will keep it warm longer, prevent leaking and provide an earthfriendly napkin. - [In Our Fall 2017 Issue](https://ediblewesternny.ediblecommunities.com/aggregator_page/about-us-our-fall-2017-issue/) - 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. - [In Our Winter 2017 Issue](https://ediblewesternny.ediblecommunities.com/aggregator_page/about-us-our-winter-2017-issue-0/) - LETTER FROM THE EDITOR As the north winds blow lake effect storms over Western New York, most of us spend our daylight hours indoors. No more hanging out with the neighbors as we tend our yards and gardens or going for walks along the beach. The shorter days, inclement weather and fewer commitments take hold, and our sense of space, family and community change accordingly. - [In Our Spring 2018 Issue](https://ediblewesternny.ediblecommunities.com/aggregator_page/about-us-our-spring-2018-issue/) - LETTER FROM THE EDITOR I often experience a feeling that runs for a season as the undercurrent to my life. This winter, that feeling was generally being snowed under. Even before the flakes started falling by the foot, I found myself paralyzed by the enormity of life’s circumstances—planning for the future, potential stories for the magazine, securing funding, sometimes even simple shopping trips would be overwhelming. - [Winter Traditions: Old and New](https://ediblewesternny.ediblecommunities.com/aggregator_page/food-thought-winter-traditions-old-and-new/) - As we bid farewell to the 20teens, we welcome in the next 10-year span that will someday be labeled by historians to explain the nature of events and trends that will have occurred. - [Sweet Signs of Spring](https://ediblewesternny.ediblecommunities.com/aggregator_page/food-thought-sweet-signs-spring/) - I recently saw a headline claiming that playing in the dirt makes you happy, not just because soil is tactile or that gardening is therapeutic, but because microbes with antidepressant properties live in the soil and are inhaled and absorbed through our skin. This idea is not breaking news. It is based on a study published in 2007 called “Identification of an Immune-Responsive Mesolimbocortical Serotonergic System: Potential Role in Regulation of Emotional Behavior,” by Christopher Lowry et al. - [Welcome to Our WNY Table](https://ediblewesternny.ediblecommunities.com/aggregator_page/food-thought-welcome-our-wny-table/) - In planning this summer’s afternoon Interfaith Lecture Series for Chautauqua Institution’s Week Nine, Maureen Rovegno, associate director of the Department of Religion, sought to explore the relationship between food and faith. She wrote, “All cultures have developed rituals around food and eating that shape the life patterns and rhythms of family and communal life, and religions also utilize food for spiritual nourishment in sacred meals, religious dictums for self-discipline, and for the formation of communal identity.” - [Pancakes: Breakfast Comfort Food](https://ediblewesternny.ediblecommunities.com/aggregator_page/recipes-pancakes-breakfast-comfort-food/) - Photographer and writer, Jill Bornand, shares a recipe for lemon ricotta pancakes created by Sally Vargas for Simply Recipes. "While leading cycling trips in northern California wine country, I usually grabbed a quick breakfast of yogurt and granola. One morning a week, I took the time to order and eat a hot breakfast in between prepping bikes for the day, filling water bottles, making lunch and setting out a snack table, all before our guests would arrive bright and early to be sent on their way. - [Blending Booze & Beer: A Classic Combination Made New Again with Locally Made Spirits and Microbrew](https://ediblewesternny.ediblecommunities.com/aggregator_page/drink-blending-booze-beer-classic-combination-made-new-again-locally-made-spirits-and-microbrew/) - Some people are surely cringing after reading that first sentence. "Beer and booze? Together!? One wicked hangover in college was enough for me! Never again!" There's still a stigma attached to the classic combination of a shot-and-a-beer, despite it being a fairly common order at most bars in America. At Forte the Restaurant, where I work in Jamestown, NY, we saw an opportunity a few years back to highlight our growing selection of craft beer by printing out a "Suggested Pairing" menu of microbrew and our top shelf spirits. See how much better that sounds? Craft beer and quality spirits, not just beer and booze. - [Bespoke Holidays](https://ediblewesternny.ediblecommunities.com/aggregator_page/drink-bespoke-holidays/) - Many who have been hunkered down with family members for the last nine months may be looking to reinvent holiday celebrations as a break from the monotony of the pandemic holding pattern. While the holidays have not been canceled, some traditions will surely be put on hold while new ones are created as a result of COVID-19. - [Edible Season: Fall](https://ediblewesternny.ediblecommunities.com/aggregator_page/eat-edible-season-fall/) - As summer winds down, vines and bines wind up and down the hills bearing fruit to fill many baskets of beautiful fall bounty. - [Edible Season: Summer](https://ediblewesternny.ediblecommunities.com/aggregator_page/eat-edible-season-summer/) - There is nothing like a sun-kissed tomato served within moments of harvest. Harmonizing with the warm tones of basil, it creates the perfect song of summer. From the fresh snap of a Bean Flower to a hint of citrus from a Gem Marigold, edible flowers add color, scent and flavor. - [In Our Summer 2017 Issue](https://ediblewesternny.ediblecommunities.com/aggregator_page/summer-2017-issue/) - LETTER FROM THE EDITOR Growing up, the kitchen and dining table were the center of activity in our house. If we weren't preparing meals, eating, or doing dishes, we sat at the table playing cards (a lot of cards) talking and laughing. I learned about family history over holiday meals and worldly events when guests came to dinner. When Chautauqua Institution announced last year the theme for this season's final week, At the Table: Our Changing Relationship with Food, I knew that it would be the inspiration for this summer's issue. And, I hadn't even committed to starting the magazine yet. ## Guides - [Kitchen World: Plan, Design, Build](https://ediblewesternny.ediblecommunities.com/guide/guide-kitchen-world-plan-design-build/) - Sixty-three years ago, Randal Sanderson’s grandfather started a small cabinet and countertop shop in Batavia, NY, making beautiful hand-crafted cabinetry. While quality craftsmanship was not uncommon at the time, that commitment to integrity and long-term product durability has continued at Kitchen World through three generations. - [Mazza Wines and Five & 20 Spirits and Brewing](https://ediblewesternny.ediblecommunities.com/guide/guide-mazza-wines-and-five-20-spirits-and-brewing/) - Since its first vintage in 1973, Mazza now produces more than 475,000 gallons of fresh juice and wine annually and has approximately 600 acres under grape and grain cultivation. The Five & 20 Spirits collection is the product of decades of blending experience and intense attention to detail. Five & 20 beers range from light and refreshing to bold and complex. Leveraging decades of grape harvesting, winemaking, and distilling experience, Mazza also provides robust bulk and custom services to dozens of businesses seeking the best in agricultural ingredients and production expertise. - [Crunch Time Apples](https://ediblewesternny.ediblecommunities.com/guide/guide-crunch-time-apples/) - SnapDragon and RubyFrost apples were developed after more than a decade of research by Dr. Susan Brown, a Cornell University professor at the School of Integrative Plant Science who leads Cornell’s renowned apple breeding program. Adapted for cold New York winters and hot summers both varieties have beautiful color on the outside and a deliciously firm and juicy texture on the inside. SnapDragon apples have a spicy-sweet flavor with a hint of vanilla and a monster crunch that leave you feeling satisfied and energized. They are a perfect snack to take on an adventure or for an afternoon energy boost. - [Board & Brush Creative Studio](https://ediblewesternny.ediblecommunities.com/guide/guide-board-brush-creative-studio/) - At Board & Brush, all materials are supplied by the studio and attendees can select from hundreds of design templates. The company works with top graphic designers around the country to create designs, most with a vintage farmhouse look. Each workshop lasts about three hours and costs $68. Pre-registration is required. - [Edgewood Communities](https://ediblewesternny.ediblecommunities.com/guide/guide-edgewood-communities/) - The Edgewood Communities at the Lutheran campus in Jamestown creates a greater sense of community for its residents with The Commons, a new space for recreational and leisure activities. In collaboration with Morrison Healthcare and the Compass Group, Edgewood Communities is bringing a program called the Teaching Kitchen to Jamestown to help seniors better understand new, exciting, and often challenging food groups as well as nutrition for healthy living through hands-on coaching and demonstrations. - [Lake Erie Wine Country](https://ediblewesternny.ediblecommunities.com/guide/guide-lake-erie-wine-country/) - Wineries along Lake Erie Wine Country’s wine trail are open year ‘round and offer selections for novices to connoisseurs including wines that have won awards in all categories: dry, semi-dry, sweet, dessert and specialty. Visitors will find tasting rooms in stone cellars as well as some with sweeping views of Lake Erie. End-to-end Lake Erie Wine Country is about 50 miles long with 23 wineries. - [Stedman Corners Coffee Roasters](https://ediblewesternny.ediblecommunities.com/guide/guide-stedman-corners-coffee-roasters/) - Owner and roaster, Dan Wells is a wealth of information on the subtleties of coffee flavors and sources and is personally involved in the business. He’s happy to answer questions and help choose the right flavor and roast for individual tastes. - [Webb's Captain's Table](https://ediblewesternny.ediblecommunities.com/guide/guide-webbs-captains-table/) - A full bar and lounge, with its own sandwich, snack and tapas menu, and private billiards room provides intimate and casual options for dining. And an extensive wine list, unique collection of small-batch bourbon and 16 regional and seasonal crafts beers on tap makes Webb's the perfect spot to meet for a drink with friends. - [Chautauqua Art Gallery](https://ediblewesternny.ediblecommunities.com/guide/guide-chautauqua-art-gallery/) - Leslie received a BA in Commercial Art, with a minor in Art History, from the Rochester Institute of Technology before launching a career in print and web design and digital communications. She spent time in Northern Virginia and several years at Chautauqua Institution leading up to the opening of her own gallery space at the Chautauqua Art Gallery. - [Green Heron Growers](https://ediblewesternny.ediblecommunities.com/guide/guide-green-heron-growers/) - Located halfway between Panama and Sherman, NY in the rolling hills of Chautauqua County, the self-serve Green Heron Growers Farm Store is open every day throughout the year from 8am-8pm. Offerings include their 100% grass-fed beef, GMO-free pork, certified organic chicken, shiitake mushrooms and vegetables as well as honey, tart cherry juice, maple syrup and ready-to-eat items like soup, pesto and their famous shiitake hazelnut pate. The full selection is available through their online store. - [The Spy](https://ediblewesternny.ediblecommunities.com/guide/http-ediblehudsonvalley-ediblecommunities-com-guide-spy/) - The Spy has been a hit for two decades: delectable new American food served in a comfy setting with a warm welcome. It’s a place where you can dress up and enjoy a special meal or stop in fresh from work for a beer—and have a perfect experience either way. - [Community Beer Works](https://ediblewesternny.ediblecommunities.com/guide/guide-community-beer-works-0/) - About the brewery: In 2013, the then new brewery placed 2nd in Brewing News National IPA Championship. And, in April 2017, they received the Governor’s Cup for Whale Brown Ale, the best individual beer in New York, at TAPNY. Having survived and grown for five years on a 1.5bbl system, Community Beer Works is constructing a new production facility at 7th and Jersey Streets in the West Side of Buffalo which will increase their system size to 20 bbl. - [Bag & String Wine Merchants](https://ediblewesternny.ediblecommunities.com/guide/guide-bag-string-wine-merchants/) - About: Owner and proprietor, Samuel Whitmore studied winemaking and winery management at the University of California, Davis and worked in several start-up and well-known wineries in Sonoma and Napa before venturing to Western New York with his wife, Metivia, a native of Westfield. He started his career wanting to make wine and living the wine country lifestyle dream, keeping company with B.R. Cohn Winery, Franciscan Estates, Sebastiani Vineyards & Winery, Arrowood Vineyards & Winery, Parducci and Paul Dolan Vineyards. - [Johnson Estate Winery](https://ediblewesternny.ediblecommunities.com/guide/guide-johnson-estate-winery/) - Johnson Estate Winery is New York State’s oldest estate winery offering wines to suit most any tastes including dessert, specialty and ice wines. The tasting room is open daily throughout the year except major holidays. An estate, or farm winery, uses grapes grown and processed on-site and Johnson’s grapes are under the careful watch of Frederick Johnson, Jr., third generation owner of the farm. - [CHQ Local Food](https://ediblewesternny.ediblecommunities.com/guide/guide-chq-local-food/) - CHQ Local Food makes shopping for local produce and meal planning almost effortless. Owner Jason Toczydlowski visits more than 25 organic or sustainable farms from North East, Pennsylvania to Randolph, New York weekly. He picks the freshest produce from each and delivers bountiful baskets directly to home and restaurant customers, offering the benefits of a CSA and a diverse mix of food without the seasonal commitment. He even includes delicious recipe suggestions that utilize the weekly offerings. - [East Aurora Coop](https://ediblewesternny.ediblecommunities.com/guide/guide-east-aurora-coop/) - The East Aurora Cooperative Market exists so that the Southtowns is a flourishing healthy community that: • has access to high quality, reasonably-priced food, with an emphasis on local, minimally-processed and ethically-produced goods. • is empowered to influence what is grown, produced, sold, bought, and consumed. • has a thriving local economy. • is knowledgeable about the impact of food and product choice on its well-being. • is knowledgeable about Cooperative Principles and Values and the cooperative infrastructure is supported. • is inclusive of diverse persons with diverse needs. - [Lexington Cooperative Market](https://ediblewesternny.ediblecommunities.com/guide/guide-lexington-cooperative-market/) - Why Shop the co-op? It's mission based, serving owners and the community by providing natural foods in a friendly environment. Local and Organic! Organic produce is available every day, with an effort to source as much as possible from local farmers – look for the yellow ‘local’ signs or green “organic ones when picking up your fruits and vegetables. 52 cents of every dollar you spend here returns to the local Buffalo Niagara economy. Now that’s local! - [Andriaccio's](https://ediblewesternny.ediblecommunities.com/guide/guide-andriaccios/) - Over the years, the restaurant has expanded and with a recent remodel now includes a take-out area, elegant restaurant and patio dining in season reflecting three generations of the Andriaccio family. The restaurant features old world Italian recipes while keeping up with changing food trends and healthier choices including gluten free options. They take pride in offering local produce in season, growing their own fresh organic herbs. Planning a wedding or big event? Andriaccio’s has plenty of experience catering and personalizing events of various types and sizes and is the official caterer of the Chautauqua Golf Club. ## Recipes - [Sweet and Savory Apple Butter Barbecue Sauce](https://ediblewesternny.ediblecommunities.com/recipe/sweet-and-savory-apple-butter-barbecue-sauce/) - Apple Butter Barbecue Sauce Apple butter makes an excellent base for a sweet and savory barbecue sauce. Enjoy it on chicken, beef or pork or use it to spice up sides such as potato wedges or cauliflower “steaks.” 1 tablespoon olive oil¾ cup diced red onion2 cloves garlic, finely diced1 cup apple butter½ cup ketchup2 - [Old-Fashioned Apple Butter](https://ediblewesternny.ediblecommunities.com/recipe/old-fashioned-apple-butter/) - Old-Fashioned Apple Butter Preserve the abundance of apple season with jars of sweet apple butter. As the weather cools, reach for a jar to brighten up breakfast or brunch. 16 cups unsweetened applesauce or apple pulp1 cup vinegar8 cups sugar3 teaspoons cinnamon1 teaspoon ground cloves Combine the ingredients in a large pot and cook over - [Simple Apple Fritters with Powdered Sugar](https://ediblewesternny.ediblecommunities.com/recipe/simple-apple-fritters-with-powdered-sugar/) - Simple Apple Fritters with Powdered Sugar Nothing says fall better than apples and cinnamon, battered and fried to perfection, topped with a generous dusting of powdered sugar! 1¼ cups flour1/3 cup granulated sugar2 teaspoons baking powder2 teaspoons salt1½ teaspoons cinnamon (or more, if preferred)Dash ground nutmeg (optional)1 egg1/3 cup milk1 teaspoon vanilla (optional)1 –2 apples, - [Harissa Marinated Chicken Skewers](https://ediblewesternny.ediblecommunities.com/recipe/harissa-chicken-with-green-goddess-tzatziki/) - This vibrant chicken, infused with the smoky heat of harissa, is perfect for grilling and can be prepped ahead of time, making it ideal for summer gatherings. - [Green Goddess Tzatziki](https://ediblewesternny.ediblecommunities.com/recipe/green-goddess-tzatziki/) - This refreshing and herbaceous sauce is the perfect cooling counterpoint to spicy chicken. Green Goddess Tzatziki This refreshing and herbaceous sauce is the perfect cooling counterpoint to the spiciness of Harissa Marinated Chicken Skewers 1 Persian cucumber1 cup plain Greek yogurt1 clove garlic1 teaspoon sea salt2 tablespoons fresh lemon juice½ tablespoon red wine vinegar2 tablespoons - [Grilled Corn and Tomato Salad](https://ediblewesternny.ediblecommunities.com/recipe/grilled-corn-and-tomato-salad/) - This vibrant and refreshing salad bursts with the sweetness of grilled corn and tomatoes, balanced by a zesty and slightly spicy dressing. - [Vanilla Orange Posset](https://ediblewesternny.ediblecommunities.com/recipe/vanilla-orange-posset/) - An easy and delightful dessert that’s creamy, dreamy, citrusy and takes a mere 10 minutes to whip up. and family. - [Egg in a Cup with Truffle Buttered Toast](https://ediblewesternny.ediblecommunities.com/recipe/egg-in-a-cup-with-truffle-buttered-toast/) - A childhood favorite, Egg in a Cup becomes a delectable delight with the addition of whipped truffle butter toast points. - [Huevos Rancheros (Rancher’s Eggs)](https://ediblewesternny.ediblecommunities.com/recipe/huevos-rancheros-ranchers-eggs/) - This breakfast staple packs a protein punch with hearty beans, crispy eggs and salsa. Top with avocado, cilantro, pico de gallo and Cotija cheese. - [Ricotta Pancakes with Elderberry Chantilly](https://ediblewesternny.ediblecommunities.com/recipe/ricotta-pancakes-with-elderberry-chantilly/) - Chow down on a fluffy stack of ricotta pancakes drizzled with gooseberry-infused New York maple syrup. - [Variations on a Frittata: A Frittata of Leftovers](https://ediblewesternny.ediblecommunities.com/recipe/variations-on-a-frittata-a-frittata-of-leftovers/) - Leftovers often turn into the next day’s frittata. For this frittata variation, plan on about 3 cups of leftovers. - [Pantry Frittata](https://ediblewesternny.ediblecommunities.com/recipe/pantry-frittata/) - This recipe makes quick work of turning pantry staples into a luxurious dish. - [Fresh Veggie Frittata](https://ediblewesternny.ediblecommunities.com/recipe/fresh-veggie-frittata/) - We celebrate eggs daily for their wonderful diversity of uses. From vital roles as basic leavening or binding agents in baking to elegant sauce ingredients to one of the most celebrated com¬fort foods, the lovely egg is as likely to appear on every section of a menu in a drive-thru diner as it is to be served on a table covered in white linen. The frittata kicks the egg’s versatility up a notch. Easy to make, the variations are endless. Whether you are preparing for a feast or just cleaning out the fridge, a frittata comes to the rescue in the form of a satisfying crave-worthy meal. - [Apple Blackberry Pie](https://ediblewesternny.ediblecommunities.com/recipe/recipes-apple-blackberry-pie/) - A two-crust apple pie with blackberries, lemon and coriander as a “surprise” ingredient. This version of apple pie sort of just happened and we prefer it to the apple pie with the expected spices of cinnamon, ginger and cloves. Jeff Murphy, winemaker at Johnson Estate Winery, recommends pairing with a Chambourcin wine, which features berry flavors to complement those in the pie. - [S'mores to Go](https://ediblewesternny.ediblecommunities.com/recipe/recipes-smores-go/) - These treats feature the fun flavor of fireside s’mores but can be made ahead of time. They make a nice host gift or dish for a party. Browning the butter brings out the distinct golden taste of graham crackers. - [Peppermint Mocha Thumbprints](https://ediblewesternny.ediblecommunities.com/recipe/recipes-peppermint-mocha-thumbprints/) - Each holiday season, the aroma of Grandma Donna's Raspberry Thumbprints would fill our home, bringing warmth and joy to family gatherings. As I’ve grown, I’ve found comfort in sipping peppermint mocha during the festive months—the blend of rich chocolate, warm coffee and frosty mint captures the spirit of the season. Inspired by both traditions, I adapted these Peppermint Mocha Thumbprints, mocha chocolate cookies topped with a peppermint chocolate ganache and a festive sprinkle of candy cane. Enjoy them with a steaming mug of cocoa or a tall glass of milk! - [Stone Fruit Corn Salsa with Black Beans & Rice](https://ediblewesternny.ediblecommunities.com/recipe/recipes-stone-fruit-corn-salsa-black-beans-rice/) - This dish is a vibrantly fresh summer accompaniment to grilled fish, pork or chicken. It’s also a delightful vegetarian entree with the added beans. The rice can be served warm or mixed with the salsa to be served room-temperature on a picnic buffet. Combining stretches the salsa and decreases the likelihood of the rice sticking together. Sour cream and hot sauce complement the dish well. Don’t fear using dried beans, which are superior in texture and flavor. Even better, try to find locally grown beans, often requiring a shorter cooking time since they are less than a year old. We suggest choosing an heirloom variety of black beans, like the Cherokee Trail of Tears. CHQ Local Food, with the help of a few WNY and NWPA farmers, is making this variety more accessible in the region. The widely commercially available black turtle bean can also be used. - [Quince Paste](https://ediblewesternny.ediblecommunities.com/recipe/recipes-quince-paste/) - Quince trees (Cydonia oblonga), of the apple or “pome” family, are native to the Caucasus mountains of Georgia, Armenia and northern Iran/Persia. The hard, sometimes fuzzy fruit is apple- or pear-shaped and the green skin becomes bright yellow when ripe. Its whitish-yellow flesh turns a beautiful ruby color when cooked. Quince fruit is high in pectin and has a unique sweet-tart, floral flavor which is perfect in preserves, jams or jellies, and quince paste. Known as dulce de membrillo in Spain, quince paste is a thick, sliceable jam, often served with Manchego cheese, a salty sheep’s milk cheese; it is delicious paired with a large variety of hard and soft cheeses. - [Peach Salsa Fresca](https://ediblewesternny.ediblecommunities.com/recipe/recipes-peach-salsa-fresca/) - One year, after producing a bumper crop of habanero peppers, peach farmer Ryan Stage reached out to his friend Robin Ditrich, a chef, and asked if she could create a recipe to use the peppers and peaches. The result is a recipe for a very yummy peach salsa. It makes a very large batch to match the very large crop of peppers, but can easily be cut in half or quartered. - [Chokecherry Coulis Over La Luna](https://ediblewesternny.ediblecommunities.com/recipe/recipes-chokecherry-coulis-over-la-luna/) - The pairing of flavors in this appetizer is perfect for a mid- to late-summer evening soirée. The slightly astringent character of the chokecherry is mellowed by luscious raw honey. Drizzle the sweet and tart coulis over creamy soft-ripened cow’s milk cheese like Luna, an interpretation of Brie by Reverie Creamery, an artisan cheesemaker in Mayville, NY. The cheese will be the perfect temperature if it’s placed on a cheese board an hour before guests arrive. Fresh tart cherries can be substituted for the wild chokecherries in this recipe. Tart cherry varieties are a bit larger and can be pitted fresh with a cherry pitter, which may be more convenient. Chokecherry pits contain poisonous cyanide, or hydrocyanic acid, and swallowing a few may make you sick. However, they can be safely avoided if you handle them carefully. The safe method of pitting these cherries is also practical for wild or domestic tart cherries. Eating a chokecherry pit is never recommended, but cooking them will destroy the cyanide when you make this coulis, a jam or chutney. A coulis typically calls for a sugar-like sweetener and lemon juice. You can add lemon juice or zest, but not much is needed with the tartness of these stone fruits. The honey acts as the sweetener in this coulis. This recipe was inspired when my wild edible expert friend Harold Reynolds arrived moments before dinner with a surprise ingredient: cooked and pitted wild chokecherries. With phyllo cups, cheese and local raw honey on hand, a truly wild last-minute menu idea took center stage. - [Aztec Black Bean & Squash Soup](https://ediblewesternny.ediblecommunities.com/recipe/recipes-aztec-black-bean-squash-soup/) - When we think of a sophisticated ethnic cuisine, most of us think French, Italian or even Japanese. Mexican cuisine is derived from the Aztecs and influenced by the European colonizers. It, too, is a complex and a mature style of cooking. The flavors honed and fine-tuned for centuries from indigenous American ingredients didn’t only please palates, they also provided a healthy diet. This recipe is not authentically Aztec, but the ingredients primarily stay true to what was available to the Aztecs prior to the arrival of the Europeans. The focus is on the mashed beans and squash using salt, chiles and epazote to flavor. Sunflower oil, included here, was also used by this indigenous culture. This dish is topped with crema (a variation of sour cream) and cheese, ingredients and production methods introduced by the Europeans. Oaxaca cheese has a string or mozzarella-like texture, a cheese making method introduced to the people of the Oaxaca region (southern Mexico) by Spanish Catholic monks. The black beans suggested here, Cherokee Trail of Tears, are heirloom beans carried across the Smoky Mountains by the Cherokee people as they were driven from their land. All black beans originate from the Americas, and the commercially produced Black Turtle Bean, generally labeled black beans in the grocery store, can be substituted. Although we may not have access to Aztec varieties of squash, we know that their culture’s main staples were similar to those of their North American indigenous counterparts (The Three Sisters: corn, beans and squash). I recommend using delicata squash, an heirloom variety that’s easy to come by in this region. It has a high sugar content and typically weighs between one and a half and three pounds, which is ideal for this recipe. Chile powder may be substituted for anchos, but understand that some chili powders are the Tex-Mex spice mix that includes cumin, garlic and oregano. - [Asparagus Rolled In Tarragon Garlic Butter](https://ediblewesternny.ediblecommunities.com/recipe/recipes-asparagus-rolled-tarragon-garlic-butter/) - Asparagus can easily be overcooked or dried to a stringy limp state when left too long on a grill. Briefly blanching (par-cooking in boiling water) retains the moisture but still allows the flavor from a hot grill or pan to be infused afterward. - [Simple Moroccan Mint Tea](https://ediblewesternny.ediblecommunities.com/recipe/recipes-simple-moroccan-mint-tea/) - The aroma of mint tea stirs my memories of Asilah, Morocco, a small tranquil town with whitewashed walls, warm salty air drifting in from the Atlantic and beaming friendly faces continuing a longstanding tradition of hospitality. There, as well as in many places across northern Africa, mint tea is enjoyed throughout the day and always offered to guests upon arrival. Moroccan mint tea typically uses Chinese gunpowder green tea, which can be found dried in bulk food sections of U.S. supermarkets or specialty tea shops. For centuries, this tea has been combined with the other classic ingredients, fresh mint and a generous amount of sugar. - [Fresh Chive and Mint Marinade](https://ediblewesternny.ediblecommunities.com/recipe/recipes-fresh-chive-and-mint-marinade/) - Here is a delicious marinade for seafood, pork or chicken comprised of two easy-to-grow and abundant perennial spring herbs. Mint adds a fresh aromatic profile to a dish. When blended with room temperature sweetened soy sauce, the chives impart a subtle onion flavor. The marinade can also be used as a sauce to finish a dish, but be sure to reserve some that has not come in contact with raw meat or fish. Pair with a meaty, firm fish such as tuna, swordfish or mahi-mahi. Salmon, steelhead, cod and shrimp will also work well. - [Shucked Peas, Shiitakes & Sautéed Garlic Scapes](https://ediblewesternny.ediblecommunities.com/recipe/recipes-shucked-peas-shiitakes-saut-ed-garlic-scapes/) - Freshly harvested peas plucked from the pod are worth every effort. Preparing them for a family meal only requires a few minutes. Having kids help out makes them much more likely to appreciate these delicate sweet spheres. Snap peas (whole pods are edible) are wonderful as well, but not the same. Don’t scratch your head about what to do with garlic scapes (the flowering stalks of hardneck garlic plants). When they’re in season, many dishes in our house start with sautéed chopped scapes. They star as the allium in a veggie frittata, the start of a tomato sauce or any Asian-inspired stir fry. Mushrooms vary in moisture content—an important consideration when choosing substitutes or cooking methods. Domestic white button or baby bella mushrooms contain far more water than shiitakes, which are therefore easier to perfect. The goal of sautéing them is to create a thin crispy layer on the outside and to not turn them to a watery mush. First, brush them clean rather than rinsing them under water. Then, be sure to introduce them into the pan while it’s already very hot and sauté with a high-heat cooking oil. Find locally grown shiitakes and other mushrooms from Green Heron Growers in Panama, or Flat #12 Mushrooms in Buffalo. - [Berenjenas En Escabeche (Eggplants In Escabeche)](https://ediblewesternny.ediblecommunities.com/recipe/recipes-berenjenas-en-escabeche-eggplants-escabeche/) - Escabeche is a traditional preservation technique widely used in Latin America and throughout Mediterranean regions. Take advantage of locally grown eggplants when they are most abundant, then make a stash of this tasty component to have on hand for an appetizer or picnic nosh. Shallots, leeks and peppers are typically available at the same time as eggplants, while fresh oregano and thyme can be harvested during the entire growing season. Like pickling, an acid or vinegar is used to drop the pH level and deter spoiling. Make a large batch, store it in the back of your refrigerator in an airtight jar and enjoy it for months - [Caldo Pimenton](https://ediblewesternny.ediblecommunities.com/recipe/recipes-caldo-pimenton/) - Caldo is essentially the Spanish word for broth, which can be made with vegetables, meat bones, fish and/or shellfish. This recipe is inspired by my travels from the chilly, wet coast of the Bay of Biscay through snowy mountain villages in the Pyrenees among the countries of Spain, Andorra and France. Inside the stone facade of a village bar, in addition to a glass of wine and a bite to eat, you may find hot cups of caldo. Smoked paprika—or pimentón, as the Spanish call it—is entwined with the cuisine of this region both for flavor and color. Pimentón a la Vera is the most revered D.O. (Denominacion of Origen), a board regulated growing and production classification similar to European wine regions. Just four varieties of peppers are allowed to be slowly smoked using only oak as a fuel. The unique soil of La Vera creates a pepper low in capsicum (heat) and high in carotene, making the end product a brilliant red. Tarragon lends its aromatic, sweet, and often licorice essence to this caldo. It’s one of the fines herbes (noble herbs), which includes chervil, parsley and chives. Tarragon grows as a perennial in Western New York and is easy to dry and preserve at home. If you prefer more protein, use this recipe as a base and add cooked sausage, chicken, tofu or egg noodles. - [Haluski Elevated](https://ediblewesternny.ediblecommunities.com/recipe/recipes-haluski-elevated/) - The traditional Polish dish, haluski, is a meager meal of sustenance, but it belongs to the category of comfort food in my books. It’s a nostalgic dish that is easy to prepare. The high caloric nature made it a cultural staple during hard long winters and in economically difficult times during war and peace across Eastern Europe. The aroma of food that has nourished your body and soul at a young age will stick with you for a lifetime. Cue the bouquet of sautéed cabbage, onions, and garlic with essence of cracked black pepper. The basic ingredients of haluski blended with boiled egg noodles (or potato dumplings) and butter are perfect and adequate as is. “Elevating” this classic dish refers to adding tasty optional proteins and veggies to upgrade it to a full meal. It’s about taking advantage of some available luxury or choice items. Adding mushrooms to a dish is common within Polish traditions. In many parts of Eastern and Western Europe, foraging wild mushrooms in the fall is embedded in the culture. Drying or pickling mushrooms allows them to last the winter and beyond. The prime wild mushroom is the Boletus edulis. The Polish call it Borowik szlachetny. The French refer to it as cèpe de Bordeaux and many Americans know the Italian name, porcini. The full earthy flavor of this delicacy can be used to enhance fresh widely available varieties like white button or baby bella mushrooms. - [Peach and Petal Salsa](https://ediblewesternny.ediblecommunities.com/recipe/recipes-peach-and-petal-salsa/) - Add vibrant yellow or orange marigold petals to fresh seasonal salsa. Fresh calendula (marigold) flowers can vary in taste and can be on the bitter side similar to a bitter green. The sweetness of ripe peaches balances them out in this recipe. This salsa can used as a dip for tortilla chips or served over grilled chicken or a grilled fish such as trout, swordfish or mahi mahi. Garnish with a whole flower and picked apart chive blossoms. - [Lemon Ginger Morning Tea](https://ediblewesternny.ediblecommunities.com/recipe/recipes-lemon-ginger-morning-tea/) - Springtime inspires us to clean out excess—in our homes, lives, thoughts and bodies—so that we may enjoy new growth and fresh starts. We energize our daily routines by shifting our diets to lighter, more invigorating foods and tonics. If you don’t yet start your day with warm lemon water, now is the perfect time to begin! Simply combine purified water, fresh lemon and ginger root. This elixir stokes the digestive fire and is believed to support increased circulation, immunity, mental clarity and a wonderful boost in energy. - [Springtime Veggie and White Bean Soup](https://ediblewesternny.ediblecommunities.com/recipe/recipes-springtime-veggie-and-white-bean-soup/) - Much excitement surrounds early-harvest vegetables! Planted with a chill lingering in the air just above freshly thawed earth, spring’s first local produce symbolizes the return of growing season. A buzz of activity resumes both above and beneath the surface of the land. The fresh scent of springtime draws us outdoors to put in long days, hands in dirt, tending garden beds, farmlands and fields—to connect (or reconnect) with the inspiring magic of nature’s intuitive cycles. With time, seeds take root and the first glimpses of vibrant greenery appear, reaching triumphantly toward sun’s warmth. Celebrate the season with this nourishing soup. Be liberal with the addition of gifts from your CSA, backyard garden or local market. (vegetarian, gluten free, dairy free) - [Feel Better Quickly Elderberry Elixir](https://ediblewesternny.ediblecommunities.com/recipe/recipes-feel-better-quickly-elderberry-elixir/) - A few years ago, elderberries found their way into my family’s herbal arsenal to help us through cold and flu season. This powerful, antioxidant-rich fruit has been used in traditional herbalism to support the body’s immune system for centuries. During winter months, we often have a big pot of therapeutic herbs, spices and berries gently simmering in our kitchen, with a ladle and strainer close by. Even my little ones request elderberry elixir at the first sign of a sniffle or sore throat. It’s vibrant, smooth and spicy—a treat for icy days when extra nourishment is needed. Adding honey to the long-simmered berries thickens this brew almost to a syrup. Use this recipe two ways: When suffering from a head cold, or working to fight impending germs, add sliced lemon and orange to the pot and consume several mugs throughout the day as a hot tea. Simply strain one serving at a time and add a heaping spoon of honey. For general immune support, allow the tea to simmer longer, add honey after cooling slightly, and pour the entire batch into Mason jars with ample headspace to freeze. Pull out one jar of syrup at a time and take shots regularly. Don’t be afraid to make this age-old remedy your own. On a snowy day you may add more ginger, cardamom and cinnamon. Before bedtime, to help ease into deep restful sleep, you may include chamomile flowers, rose petals, or a splash of your favorite bourbon. A basic elderberry syrup recipe typically includes berries, cinnamon, water and honey. I have added tried-and-true immune boosters to act as elderberry’s sidekicks. This packs a potent punch in promoting good health and getting you swiftly through whatever ails you. - [Kale Smoothie](https://ediblewesternny.ediblecommunities.com/recipe/recipes-kale-smoothie/) - Smoothies are the perfect warm weather meal. Quick and easy. Light and fresh. Convenient and portable. And if you do them right, they’ll power you through morning yoga or an afternoon hike with energy to spare. Kale adds quite the superfood punch to this bright and flavorful combination of fruits and veggies. This goodness-in-a-glass is hydrating and deeply nourishing. Give yourself some summer love and sip slowly. - [Kale Pesto](https://ediblewesternny.ediblecommunities.com/recipe/recipes-kale-pesto/) - Kale is one of those bold, hearty crops whose deep color can be found on most farm tables through the duration of market season. You might even try your hand at growing it in your home garden from springtime well into fall. It’s a nutrient dense, incredibly beneficial cruciferous leafy green with a reputation for its fresh, earthy flavor. Kale is a wonderful addition to an anti-inflammatory or immune-boosting diet, delivering a bounty of vitamins, minerals, fiber and antioxidants. This vegan play on traditional pesto is a simple, delicious treat to be shared with friends—preferably on an outdoor deck or picnic blanket in the park. Enjoy! - [Autumn Tea](https://ediblewesternny.ediblecommunities.com/recipe/recipes-autumn-tea/) - As summer fades gracefully into autumn, the environment around us undergoes an undeniable shift. Vibrant greenery morphs into explosions of fiery earth tones. Hot, humid days and nights become cooler and crisp. Dry brittle scents unique to fall fill the air. This season invites us into mindfulness, slowing our pace and quietly wrapping our senses in these fleeting gifts. Stability and routine are intensely grounding during times of transition. A daily practice of tea drinking brings calm, supports inner balance and asks us to pay closer attention to internal and external landscapes. Honor your backyard herbal harvest by creating a custom tea blend, enhanced by a few warming spices. Take time to reflect while the tea is steeping. Embrace the scent, taste and warmth of your brew, sip by sip. If you can maintain presence while you savor, by the time the mug is emptied you’ll also be transformed. - [Wholesome Hot Cacao](https://ediblewesternny.ediblecommunities.com/recipe/recipes-wholesome-hot-cacao/) - If you haven’t simmered and whisked homemade hot cacao before, you’re about to have your taste buds cheering for more! This special refined-sugar-free version is rich in antioxidants and trace minerals, boosted by cinnamon, is completely vegan, and takes only minutes to make. It’s an incredible treat for all ages, but also a healthy food. What could be better? - [Tea-Based Hot Toddy](https://ediblewesternny.ediblecommunities.com/recipe/recipes-tea-based-hot-toddy/) - It’s officially hot toddy season! This beverage can be made non-alcoholic or with a tasty local spirit to warm you from the inside out. Lemon and orange deliver a bright tartness complemented by heating spices, sweet honey and spicy ginger. Not only does this drink level-up a festive evening, it also enhances a quiet night at home (and even nurses a head cold!). Have fun personalizing it for your special occasion. - [Lemon Lime Basil Homemade Herb- Infused Sorbet](https://ediblewesternny.ediblecommunities.com/recipe/recipes-lemon-lime-basil-homemade-herb-infused-sorbet/) - If the experience of summer could be captured in a single dessert, I’m fairly certain it would taste very much like this homemade sorbet. Frosty lemon and lime juice, freshly picked backyard basil and smooth local honey come together in a sweet and tangy refreshing treat. The vibrancy of this sophisticated herbal infusion hits the spot on warm sunny days. This time of year, the best foods are made with ease and enjoyed in good company. Summer is for saturating the senses, savoring your surroundings and basking in the now. Simmer, steep, strain, chill, churn and freeze. Enjoy! - [Spring Greens and Strawberry Salad](https://ediblewesternny.ediblecommunities.com/recipe/recipes-spring-greens-and-strawberry-salad/) - The unique tastes of spinach, watercress, and arugula combine perfectly in this salad. Tender and mild, the flavor profile of baby spinach pairs with the peppery crispness of watercress and arugula to stimulate the taste buds and aid in digestion, while delivering an incredible serving of vitamins and minerals to support the body through the transitioning of seasons. Homegrown strawberries (a treat in any dish) bring a wonderful sweet tartness to the mix. This bold, creamy dressing complements all of it just right. - [Banana Bread Vegan & Gluten Free](https://ediblewesternny.ediblecommunities.com/recipe/recipes-banana-bread-vegan-gluten-free/) - The ritual of baking calls for careful attentiveness and patience. It is a practice requiring faith in our mindful measuring and mixing, in our pouring and waiting. But if everything goes well, we are happily rewarded when the oven door is opened to reveal freshly baked goodies evoking nostalgia, or comfort, or hope. The smell of this perfectly composed, long-baking banana bread wafts through the house and out the windows. It’s one of those scents that makes people breathe in a little more deeply and gather around the table waiting for the loaf to cool just slightly. It is moist and crumbly, sweet and delicious, and those who may be following an alternate diet can readily indulge (along with everyone else). This is the kind of recipe that gets saved and splattered and crinkled with love. - [Lauren's Vegan and Gluten Free Pancakes](https://ediblewesternny.ediblecommunities.com/recipe/recipes-laurens-vegan-and-gluten-free-pancakes/) - Growing up, one of the best things about the weekend was waking up from a cozy Sunday morning sleep-in to the warm smell of pancakes on the griddle. Pancakes are one of those childhood meals that evoke a unique kind of cyclical nostalgia passed from one generation to the next, sparking feelings of comfort and family. These pancakes are sweet and fluffy, nutritious and filling. Because I’m a maximizer, I’ll usually add chia or flax seeds, a handful of oats, top with more fresh fruit or nondairy yogurt, and of course, a drizzle of local maple syrup. We’ve been gluten-free and vegan for many years...and continue to enjoy the most delicious treats! — Lauren Willett-Benson - [Lauren's Gluten Free Vegan Oatmeal Chocolate Chip Cookies](https://ediblewesternny.ediblecommunities.com/recipe/recipes-laurens-gluten-free-vegan-oatmeal-chocolate-chip-cookies/) - Take time during the chilly mid-winter to focus on comfort and love—for yourself and for those in your circle. Enjoy the process of baking while warming the home with delicious smells of cinnamon, chocolate and vanilla. These cookies are vegan and gluten free and come together quickly and simply, appropriate for just about any day in need of a little extra goodness. - [Roasted Tomato Salsa](https://ediblewesternny.ediblecommunities.com/recipe/recipes-roasted-tomato-salsa/) - Victory Gardens began as a movement toward self-reliance at a time of great difficulty. During WWI and WWII people grew in backyards and empty lots, on window ledges and rooftops, reportedly generating 40 percent of all produce consumed during those periods. As we navigated this challenging year, many of us likewise coped by putting seeds into soil, establishing a small effort toward self-sufficiency. We grew in yards and community spaces, on window ledges and rooftops. With hope in our hearts and maybe a bit of extra time on our hands, we tended to our plants and found gifts of calm and beauty in doing so. Our 2020 Victory Gardens provided meaningful action in the midst of uncertainty, as well as a source of fresh seasonal food, picked and consumed at peak nutrition. Modern Victory Gardens (at least by my definition) grow the food your family enjoys to eat. In my home we grow flowers for the pollinators, berries, some greens and vegetables, and plenty of herbs. We moved our pot-grown tomato plants (plum, beefsteak, cherry, and a pink heirloom variety) to a new location this year and they produced an incredible bounty! And while I know that cilantro is not everyone’s favorite, it’s beyond perfect in this salsa recipe, which can be served as a dip with tortilla chips or fresh veggies, on top of toasted crusty bread, or on its own with sliced avocado. - [Savory Blueberry Salad with Lemon + Honey + Thyme Dressing](https://ediblewesternny.ediblecommunities.com/recipe/recipes-savory-blueberry-salad-lemon-honey-thyme-dressing/) - Hot summer days beg for ease and refreshment. This salad delivers cool satisfaction by pairing crisp greens with juicy, sweet, seasonal blueberries. The dressing is a treat, made with freshly squeezed tart lemon juice, savory thyme from the garden and local honey. Combined, it’s as delicious as it is nourishing, and requires minimal eff ort so that you can spend your day adventuring, or simply relaxing, but always soaking up the good things. - [Easy Like Summer Mini Cherry Tarts](https://ediblewesternny.ediblecommunities.com/recipe/recipes-easy-summer-mini-cherry-tarts/) - When cherry season arrives late in June, these easy-to-make mini tarts are perfect for picnicking or outdoor potlucks, and can be made vegan or gluten free. Dark sweet cherries work best with this recipe, but if sour is all you can find, try adding ¼ cup or so of sweetener to your liking. With fresh in-season cherries, you really cannot go wrong! - [Sparkling Spiced Maple & Citrus Cocktail](https://ediblewesternny.ediblecommunities.com/recipe/recipes-sparkling-spiced-maple-citrus-cocktail-0/) - It’s maple season! Sap is running, the forest is awakening and spring is coming. Savor the waning wintery season with a sparkling cocktail that combines warming spices with sweet, rich local maple syrup, a bright pop of citrus and your favorite bubbly. Cheers to all that has transpired during the past season and all that awaits. - [Layered Eclipse Smoothie](https://ediblewesternny.ediblecommunities.com/recipe/recipes-layered-eclipse-smoothie-0/) - Toast to your health while viewing the solar eclipse. Ingredients known for their antioxidant and anti-inflammatory properties combine with a creamy blend of banana and coconut in this gorgeous sun/moon inspired smoothie. Taste flavors from citrusy and tropical to sweet and spicy as the moon traverses its path between the Earth and sun. Cheers to the return of the light! - [Simple Roasted Acorn and Honeynut Squash](https://ediblewesternny.ediblecommunities.com/recipe/recipes-simple-roasted-acorn-and-honeynut-squash/) - If you’ve ever been curious about how to prepare amazing squash in record time, this is for you. Simply cut, season and roast! No peeling or chopping required. Below I walk you through a sweeter version, but savory (topped with herbs and goat cheese) will turn out just as delicious. This basic recipe outlines the easiest way to enjoy a wide variety of squash during harvest season, so don’t be afraid to experiment with the many different types available at your local farmers’ market, but note that baking times may need adjusting based on thickness and density. - [Creamy Butternut Squash Soup](https://ediblewesternny.ediblecommunities.com/recipe/recipes-creamy-butternut-squash-soup/) - Crisp autumn days are greatly enhanced by vibrant meals that fill the house with amazing aromas. This colorful soup checks all the boxes: bright and cheery, creamy and rich, fragrant and nourishing. Its lovely combination of seasonal ingredients is sure to deliver up a dose of warmth and goodness, inside and out, from the first days of fall onward. - [Simple Curried Squash Soup](https://ediblewesternny.ediblecommunities.com/recipe/recipes-simple-curried-squash-soup/) - Simple Curried Squash Soup 1 butternut neck or two cups of roasted squash1 roasted pepper1 roasted onion3–5 roasted garlic (squeezed out of skin)3 cups mushroom stock1 teaspoon fresh thyme leaves1 teaspoon curry powder1 teaspoon cumin powderOptional garnishes: sriracha, yogurt and/or chives 1. Simmer for 20 minutes then puree with an immersion blender. For more heat - [Recipe for Sleepy Time Bath Blend](https://ediblewesternny.ediblecommunities.com/recipe/recipes-recipe-sleepy-time-bath-blend/) - In many cultures, hops have long been associated with healing and relaxing. Craft your own bath blend including skin smoothers such as eucalyptus and calendula petals and epsom salts which are rich in magnesium. You can use your blend as a full bath or footbath. - [Chickpea and Black Rice Burgers](https://ediblewesternny.ediblecommunities.com/recipe/recipes-chickpea-and-black-rice-burgers/) - Chickpea and Black Rice Burgers 2 cups cooked chickpeas (or 1 can, drained)1 cup cooked black rice¼ cup finely diced red pepper¼ cup finely diced sweet onion1 tablespoon sriracha sauce2 tablespoons water1½ teaspoons cumin1–2 cloves finely diced garlicSalt and pepper to taste½ cup chickpea flour Preheat oven to 400 degrees. Combine the first nine ingredients - [Cauliflower and Carrot Salad with Apples and Orange Dressing](https://ediblewesternny.ediblecommunities.com/recipe/recipes-cauliflower-and-carrot-salad-apples-and-orange-dressing/) - Cauliflower and Carrot Salad with Apples and Orange Dressing Salad½ medium cauliflower (about 6 generous cups of bitesized florets)4 carrots (about 3 generous cups of bite-sized pieces cut on the diagonal)½ cup fresh orange juice (bottled works, too)2 tablespoons olive oilSalt and pepper to taste1–2 green apples (about 2 cups cut into bite-sized pieces, unpeeled)1/3 - [Butternut Squash Bowls with Rice and Walnut Stuffing](https://ediblewesternny.ediblecommunities.com/recipe/recipes-butternut-squash-bowls-rice-and-walnut-stuffing/) - Butternut Squash Bowls with Rice and Walnut Stuffing 5 roasted bowls from butternut squash (each bowl is half of a base of the squash)2 ¾ cups cooked mixed rice (red, wild, brown, etc.; 1 cup dry)½ cup diced onion1 tablespoon minced garlic½ cup diced red pepper½ pound portabella mushrooms, chopped coarsely2 tablespoons olive oilSalt and - [Chicky Bowl with Lime and Cilantro Vinaigrette](https://ediblewesternny.ediblecommunities.com/recipe/recipes-chicky-bowl-lime-and-cilantro-vinaigrette/) - Chicky Bowl with Lime and Cilantro Vinaigrette 2 cups fresh spinach (or shredded baby kale)1 1/2 cups cooked corn kernels, divided1/2 cup cooked quinoa1 cup fresh chickweed3/4 cup halved cherry tomatoes (about 16)1 avocado, diced6 green onions, diced1/2 cup roasted chickpeasLime and Cilantro Vinaigrette (recipe follows)1/4 cup plus 1 tablespoon lime juice1/8 cup honey (buckwheat - [Refrigerator Purslane Pickles](https://ediblewesternny.ediblecommunities.com/recipe/recipes-refrigerator-purslane-pickles/) - This is based on quick pickling instructions from Ball with seasonings that I prefer for purslane, though other seasonings will work, too. These are fun on a burger or sandwich or used to garnish a plate. - [Sauteed Daylily Buds](https://ediblewesternny.ediblecommunities.com/recipe/recipes-sauteed-daylily-buds/) - This simple recipe is for appetizers. Double the recipe to serve as a pasta topping for 4. - [Caramel Apple Crisp with Aronia Berry Sauce Parfaits](https://ediblewesternny.ediblecommunities.com/recipe/recipes-caramel-apple-crisp-aronia-berry-sauce-parfaits/) - Layer apple crisp, caramel vanilla ice cream and aronia berry sauce in a dish, topping with aronia sauce. Serve the crisp while slightly warm so that the ice cream and sauce melt and mingle. - [Sumac and Basil Mojito](https://ediblewesternny.ediblecommunities.com/recipe/recipes-sumac-and-basil-mojito/) - This recipe uses simple syrup with herbs, sumac sugar and sumac tea. Instructions for preparing these ingredients along with drying and preparing sumac are included. - [Sumac and Mint Martini](https://ediblewesternny.ediblecommunities.com/recipe/recipes-sumac-and-mint-martini/) - This recipe uses sumac tea, mint simple syrup and sumac sugar. See the recipe for sumac and basil mojito for instructions on how to prepare those ingredients. - [Latke Appetizers](https://ediblewesternny.ediblecommunities.com/recipe/recipes-latke-appetizers/) - Most latkes today start with the potatoes, onions, seasonings and oil. The addition of vegetables, toppings and seasonings borrowed from other cultures makes for fun variations. For a healthier and less approach (but still yummy and crispy), these pancakes are cooked in the oven instead of the pan. - [Raspberry Mint Coulis](https://ediblewesternny.ediblecommunities.com/recipe/recipes-raspberry-mint-coulis/) - Awaken your taste buds with a lovely combination of raspberry and mint. This sauce creates a nice complement to grilled favorites such as pork kabobs and is a natural for topping dessert. Try drizzling it over a warm brownie topped with vanilla ice cream or serve with cheesecake. Coulis is basically a raw vegetable or fruit puree that has been strained or put through a sieve. If you love the taste of raspberries but are not a big fan of their seeds, this is a perfect solution for enjoying this fruit in its fresh form. - [Smoky Roasted Carrots](https://ediblewesternny.ediblecommunities.com/recipe/recipes-smoky-roasted-carrots/) - Serve these summer favorites with chimichurri sauce for a colorful side dish. - [Buckwheat and Blueberry Pancakes](https://ediblewesternny.ediblecommunities.com/recipe/recipes-buckwheat-and-blueberry-pancakes/) - Buckwheat ranks up there with quinoa as a grain with super nutritional value. It is high in protein and minerals, scores low on the glycemic index and has no gluten because, despite its name, it isn’t wheat. Actually, it is related to beets and chard. My Ukrainian father loved buckwheat. We often had warm “kasha” for breakfast: buckwheat porridge served with a pat of butter. Cabbage stuffed with buckwheat groats frequented our dinner plates … much to my dismay. As a child I considered “holubsti” to be as edible as dirty socks, but now it is one of my favorites. We flipped for Mom’s buckwheat pancakes that she made for special occasions. Although she incorporated wheat flour, I only use buckwheat plus I throw in some blueberries. These pancakes are less fluffy and more crepe-like than wheat pancakes, but the warm, nutty flavor speaks for itself. — Jennifer Maffett - [Beet Green Pesto](https://ediblewesternny.ediblecommunities.com/recipe/recipes-beet-green-pesto/) - For beet green pesto, I use sunflower seeds and Parmesan. Sunflower seeds are lighter and a bit more accessible than pine nuts. Other choices could be anything from pepitas to pecans, but you might need to adjust the oil or type of cheese. Parmesan complements the slight sweetness of the greens. This recipe also works nicely with chard greens. Just remove the ribs and stem and use them for something else. - [Chimichurri Sauce](https://ediblewesternny.ediblecommunities.com/recipe/recipes-chimichurri-sauce-1/) - This condiment is standard fare on many tables in Argentina. Although this recipe incorporates red pepper flakes, many traditional recipes leave it out. Chimichurri can be used for marinade, dipping or as a sauce. It works particularly well on grilled meats, but it also accompanies grilled or roasted vegetables quite nicely. I really like it on smoky roasted carrots (recipe follows). - [Creamy Sorrel Sauce](https://ediblewesternny.ediblecommunities.com/recipe/recipes-creamy-sorrel-sauce/) - Sorrel is one of my all-time-favorite perennials and it can be used to create a sauce that adds lemony brightness to many meals. Sorrel is a low-fuss plant to grow but you can also find it at some farmers’ markets. As an alternative, you can use spinach and increase the amount of lemon juice to create something that comes close to sorrel’s consistency and tartness. This sauce works well with roasted potatoes, grilled salmon or asparagus. You can also use it as a dip or spread on a sandwich. It is best served the day you make it. - [Orange Chocolate Bark](https://ediblewesternny.ediblecommunities.com/recipe/recipes-orange-chocolate-bark/) - The combination of dark chocolate, almonds and orange zest in this treat is simple and delicious, and the result is easy to ship to a loved one for a special occasion. Depending on how you want the bark to look you can use a zester to make sprinkles of orange zest or you can use a peeler and knife to create thin strips of bright color. - [Broccoli Rabe Vegan Pesto](https://ediblewesternny.ediblecommunities.com/recipe/recipes-broccoli-rabe-vegan-pesto/) - One green that always takes me by surprise is broccoli rabe. In spring or fall it grows fast and I suddenly have too much on my hands. It makes a light and snappy vegan pesto using no cheese, just cashew nuts. A vegan pesto, this can also be made with other herbs or vegetables. Use 2 cups of vegetables and keep the rest the same. You may need to slightly adjust the amount of oil. - [Beet Pesto](https://ediblewesternny.ediblecommunities.com/recipe/recipes-beet-pesto/) - Abundance in our garden often translates to pesto in the freezer. When my harvest basket overflows with beets, I'm inspired to capture the flavors of one of my favorite salads in a jar. Roasted beets, toasted walnuts and goat cheese are combined with garlic and oil to make a pesto that will brighten any cold and dreary day. I save the beet stems for pickling and make a different pesto combination with the leaves. - [Creamy Asparagus Soup (without the cream)](https://ediblewesternny.ediblecommunities.com/recipe/recipes-creamy-asparagus-soup-without-cream/) - Utilize the bottom parts of trimmed asparagus to make a simple and delicious soup that can be eaten hot or cold. Cut off the very tough bottoms, peel the rest with a vegetable peeler, and pan roast the tender pieces for about 5 minutes to prepare this creamy soup without the cream. - [Make Your Own Orange and Carrot Marmalade](https://ediblewesternny.ediblecommunities.com/recipe/recipes-make-your-own-orange-and-carrot-marmalade/) - Marmalades are natural toppings for cheese, shortcake, pancakes or bread. They can also be used in marinades and dressings. This will last in your refrigerator for several weeks. - [Cream Cheese Pastry Pinwheels with Orange Marmalade](https://ediblewesternny.ediblecommunities.com/recipe/recipes-cream-cheese-pastry-pinwheels-orange-marmalade/) - Marmalade makes a great topping for cheese, especially brie. It is also a natural (and easy) filling for a dough made with cheese. For an extra special treat, make your own marmalade. - [Orange Macaroons](https://ediblewesternny.ediblecommunities.com/recipe/recipes-orange-macaroons/) - A simple to make snack with a taste of the tropics. These orange and coconut treats add a nice, bright flavor to a wintry day. - [Creamy Horseradish Sauce](https://ediblewesternny.ediblecommunities.com/recipe/recipes-creamy-horseradish-sauce/) - A sauce to complement Salmon-wrapped Asparagus appetizers. - [Salmon-wrapped Asparagus Appetizers](https://ediblewesternny.ediblecommunities.com/recipe/recipes-salmon-wrapped-asparagus-appetizers/) - Salmon-wrapped Asparagus Appetizers 2 cups pan-roasted asparagus, crisp8 ounces smoked salmon, sliced1 cup Creamy Horseradish Sauce Instructions: Wrap a piece of smoked salmon around each stalk of asparagus. Use two or three pieces if the stalks are thin. Drizzle 2 tablespoons Creamy Horseradish Sauce on each plate or an equivalent amount per serving on a - [Tonnato Sauce](https://ediblewesternny.ediblecommunities.com/recipe/recipes-tonnato-sauce/) - Traditional tonnato sauce begins with a fresh piece of white tuna simmered in wine and vinegar with onions and garlic. It is then puréed with olive oil, egg yolks and seasonings, and often includes anchovies or capers. This is a shortcut version that is still quite addictive. - [Asparagus and Tonnato sauce](https://ediblewesternny.ediblecommunities.com/recipe/recipes-asparagus-and-tonnato-sauce/) - Asparagus and Tonnato sauce 1¼ cups tonnato sauce, divided2 cups pan-roasted asparagus1½ pounds new red potatoes, boiled in salt water until tender20–28 pitted kalamata olives¼ cup roasted and sliced red peppers2 hard-boiled eggs, peeled Instructions: Drizzle ¼ cup tonnato sauce on each of four plates. Top with asparagus and potatoes, divided equally among plates. Top - [Beet Balls with Nasturtium Aioli Sauce](https://ediblewesternny.ediblecommunities.com/recipe/recipes-beet-balls-nasturtium-aioli-sauce/) - A fun alternative to your average meatball, these flavor-packed beet balls can be served as appetizers, as an entrée or as a sandwich filling. The nasturtium aioli sauce provides extra zest. - [Nasturtium Pod Pickles](https://ediblewesternny.ediblecommunities.com/recipe/recipes-nasturtium-pod-pickles/) - Free capers! Crunchy little bursts of flavor are yours, just for the picking (and pickling). Harvest just shy of a cup of nasturtium pods, which appear after the flowers. Left to their own devices they would dry into seeds. Choose plump, firm green pods without blemishes. Then add the other ingredients to create a quick refrigerator pickle. - [Date and Nut Power Bread](https://ediblewesternny.ediblecommunities.com/recipe/recipes-date-and-nut-power-bread/) - This recipe was inspired by a favorite from my childhood: date and nut bread with cream cheese. The small, rectangular, dark brown bread came wrapped in paper inside a cellophane package. As you peeled off a slice, the paper would stick a little to the rich loaf. What a treat! To give it a power boost, I make this homemade version by substituting protein-packed seeds for the traditional flour (which also makes it gluten free). Make it ahead of time, slice and freeze. When a quick start is needed, just warm up a slice and upgrade to an adult version with a schmear of goat cheese and get going. - [Nasturtium Wraps](https://ediblewesternny.ediblecommunities.com/recipe/recipes-nasturtium-wraps/) - This is an easy-to-make appetizer: little packages of fresh taste made with fresh ingredients. - [Nasturtium Aioli Sauce](https://ediblewesternny.ediblecommunities.com/recipe/recipes-nasturtium-aioli-sauce/) - The spicy flavors and colors of the nasturtium flowers add some zip and zest to the earthy and sweet tones of the beet balls. The sauce is equally delicious on beef or bean burgers. Or, try it on roasted potatoes or a Spanish tortilla for an interesting twist on the traditional. Pickled nasturtium pods give the sauce a tangy edge, but if you aren’t in the mood for pickling, capers can be substituted. - [Roasted Riced Parsnip](https://ediblewesternny.ediblecommunities.com/recipe/recipes-roasted-riced-parsnip/) - An easy roasted side dish, special enough for the holidays. - [Tex-Mex Breakfast Quesadillas](https://ediblewesternny.ediblecommunities.com/recipe/recipes-tex-mex-breakfast-quesadillas/) - These corn tortilla quesadillas are a gluten free, eggy rendition of Tex-Mex flavors: cheese, beans, peppers and onions. Sausage or chicken could be added, as well. - [Spanakopita-Inspired Breakfast Burritos](https://ediblewesternny.ediblecommunities.com/recipe/recipes-spanakopita-inspired-breakfast-burritos/) - Breakfast burritos aren't rocket science but rolling up a batch of them to put in your freezer is a good way to provide a hearty launch for days when there is no "time to cook." This recipe is inspired by spanakopita, but it is much easier to make and easier to eat on the go. The flavor profile comes from spinach and lovely feta cheese. - [Golden Granola](https://ediblewesternny.ediblecommunities.com/recipe/recipes-golden-granola-0/) - A classic granola, sweetened with maple syrup, comforting for breakfast on chilly spring mornings, as a snack, or sprinkled over yogurt or ice cream. - [Sweet and Spicy Maple Chicken](https://ediblewesternny.ediblecommunities.com/recipe/recipes-sweet-and-spicy-maple-chicken-0/) - A tasty maple-flavored sauce for meats perfectly suited to prepare meals during the sugaring season and beyond. - [Maple Walnut Cornbread](https://ediblewesternny.ediblecommunities.com/recipe/recipes-maple-walnut-cornbread-0/) - This dessert-like cornbread works well for brunch. - [Parsnip Cake](https://ediblewesternny.ediblecommunities.com/recipe/recipes-parsnip-cake-0/) - Yields two 9” round cakes or two 8” square cakes These rich cakes don’t need icing, but a dusting of confectioners’ sugar or a light glaze can make it look festive. A cream cheese or mascarpone icing works well if you want to make the two rounds into a layer cake. - [Roasted Brussels Sprouts with Chestnuts](https://ediblewesternny.ediblecommunities.com/recipe/recipes-roasted-brussels-sprouts-chestnuts-0/) - A tasty and colorful side dish perfect for holiday dinners. - [Corn, Tomato and Basil Salad](https://ediblewesternny.ediblecommunities.com/recipe/recipes-corn-tomato-and-basil-salad/) - This fresh and simple salad recipe takes advantage of corn’s summer seasonal partners: tomatoes and basil. If your corn is super fresh and you enjoy the crunch, you can use raw corn. - [Corn Salad with Thai Basil and Tahini Dressing](https://ediblewesternny.ediblecommunities.com/recipe/recipes-corn-salad-thai-basil-and-tahini-dressing/) - This salad recipe uses corn, tomatoes and basil as its base and adds a creamy dressing with a twist of Thai flavoring. - [Simple Rhubarb Sauce](https://ediblewesternny.ediblecommunities.com/recipe/recipes-simple-rhubarb-sauce/) - Stew up fresh stalks of rhubarb with a sweetener such as honey to make a delightful sauce for pancakes, waffles or ice cream. Its subtle flavors can be enhanced by adding herbs like sweet cicely or fennel to your quick sauce. - [Asian Style Meatballs with Rhubarb Ginger Glaze](https://ediblewesternny.ediblecommunities.com/recipe/recipes-asian-style-meatballs-rhubarb-ginger-glaze/) - Move over pies and crisps. Rhubarb, when paired with ginger, makes a sassy and tangy glaze for savory Asian-style meatballs. - [Rhubarb and Raspberry Hazelnut Tarts](https://ediblewesternny.ediblecommunities.com/recipe/recipes-rhubarb-and-raspberry-hazelnut-tarts/) - A delightful sweet and tart treat to share at summer gatherings. - [Mapletini](https://ediblewesternny.ediblecommunities.com/recipe/recipes-mapletini-0/) - Chill a glass in the freezer for a few minutes while you prepare sugar for the rim. Ideally, you use a few teaspoons of maple sugar plus a few shakes of cinnamon stirred together on a plate. Natural cane sugar will work just as well if you don’t have maple sugar handy, and you don’t need a lot of cinnamon for the taste to come through. - [Raita](https://ediblewesternny.ediblecommunities.com/recipe/recipes-raita/) - Raita is commonly served with spicy South Asian dishes. It typically has a base of yogurt and cucumbers but there is some flexibility in herbs and spices used. Its purpose is to add a bit of cooling balance to the meal. - [String Beans and Shrimp Curry with Raita on the Side](https://ediblewesternny.ediblecommunities.com/recipe/recipes-string-beans-and-shrimp-curry-raita-side/) - When visiting the beach in summer, I crave at least one or two meals of spicy shrimp steamed in Old Bay seasoning, and I’m also a forever fan of spicy Szechuan green beans. Both dishes give some rather plain ingredients a tongue-tingling twist. I thought I’d combine the essence of these two favorites by getting out the curry spices to create a winter version of saucy and spicy shrimp. The cooking process is fairly quick, so measuring and preparing ingredients ahead of time is important. - [Almond and Butternut Pie with Almond/pecan Crust](https://ediblewesternny.ediblecommunities.com/recipe/recipes-almond-and-butternut-pie-almondpecan-crust/) - Butternut squash nestled in almonds and pecans delivers iconic fall flavors in this delicious dessert. The recipe works well if the squash, pie crust and maple bourbon pecans are made a day ahead. - [Cranberry-raisin Pie with Chickpea Crust](https://ediblewesternny.ediblecommunities.com/recipe/recipes-cranberry-raisin-pie-chickpea-crust/) - Cranberries are a fall favorite that often grace the holiday table, and they make a nice showing in a crust made from chickpea flour—especially when topped with ice cream. - [Chocolate Coconut Cream Pie with Quinoa and Oat Crust](https://ediblewesternny.ediblecommunities.com/recipe/recipes-chocolate-coconut-cream-pie-quinoa-and-oat-crust/) - A decadent and delicious dessert doesn’t quickly come to mind upon hearing the words quinoa and gluten-free, but this recipe surely tastes and looks luxurious. - [Three Sisters Summer Soup](https://ediblewesternny.ediblecommunities.com/recipe/recipes-three-sisters-summer-soup/) - A traditional Native American soup is created with the “three sisters”: corn, beans and squash. These three crops kept Northeasterners fed during cold winter months with meals made from dried corn and beans with cured winter squash. They were historically grown together because they complemented each other’s growing habits. Sweet corn, summer squash and green beans can grow in the same complementary way, so included here is a fresh summer twist on traditional three sisters soup. - [Cherry Dumplings](https://ediblewesternny.ediblecommunities.com/recipe/recipes-cherry-dumplings/) - I prefer tart cherries for this recipe because they make a nice complement to the super-sweet hard rum sauce, but sweet cherries can also work. It is best to serve the dumplings warm from the oven with refrigerated hard rum sauce. Then the sauce does a lovely melt to surround the dumpling. - [Cherry Salad with Cherry Balsamic Dressing](https://ediblewesternny.ediblecommunities.com/recipe/recipes-cherry-salad-cherry-balsamic-dressing/) - This recipe takes advantage of cherry goodness in two ways: as part of the salad and incorporated into the dressing. If you have tart cherry juice on hand, the dressing is super easy to make and goes well with other green salads. But whole fruits can be used, instead. In the salad the sweet fruits are balanced by the spicy, nutty flavors of the arugula and walnuts. Both sweet and tart cherries work well. - [Tangy Potato and Beet Salad](https://ediblewesternny.ediblecommunities.com/recipe/recipes-tangy-potato-and-beet-salad/) - This easy salad uses two previously prepared condiments (homemade or store-bought). Prepared horseradish brings a kick to the dish and is frequently part of spring holiday menus. Mixed with potatoes and beets, it takes on a whole new role. The second condiment, chimichurri, brings a bright herbal twist along with a vinegary tang. - [Curried Kabocha Squash Soup](https://ediblewesternny.ediblecommunities.com/recipe/recipes-curried-kabocha-squash-soup/) - Kabocha is a firm, sweet winter squash that seems almost like a sweet potato with a dash of pumpkin thrown in. Cooking with it results in a rich and creamy sauce or soup. - [Quick Curried Cauliflower](https://ediblewesternny.ediblecommunities.com/recipe/recipes-quick-curried-cauliflower/) - This recipe is perfect for a large cauliflower—make an interesting presentation by cutting the middle section into “steaks.” There will be smaller parts left over and those are best cooked as florets. This makes 4 servings of steaks and 4 servings of florets. - [Kale Tart](https://ediblewesternny.ediblecommunities.com/recipe/recipes-kale-tart/) - Kale tarts make lunch feel special, especially with a side of soup. They can also be served as appetizers when cut into quarters. Either way, they provide melt-in-your-mouth comfort with each bite. - [Kale Egg Bites with Cracklin' Kale](https://ediblewesternny.ediblecommunities.com/recipe/recipes-kale-egg-bites-cracklin-kale/) - These little breakfast treats are a great way to incorporate some veggies into your morning meal. Plus, they can be made ahead and frozen for breakfast-on-the-go days. - [Black Forest Custard Crunch](https://ediblewesternny.ediblecommunities.com/recipe/recipes-black-forest-custard-crunch/) - A traditional Black Forest cake is made with rich dark sponge cake, heavy whipped cream and lots of cherries. The type of cherry seems to range from dark and tart to maraschino, which are not only a sweet variety but soaked in sugar. This recipe makes easy work of combining similar flavors to create an equally decadent dessert. Because of all the sweetness in the cookies, I prefer a tart cherry for this recipe, but if sweet is what’s available, that is just fine. However, I would steer clear of those maraschinos. - [Cherry Pecan Conserve](https://ediblewesternny.ediblecommunities.com/recipe/recipes-cherry-pecan-conserve/) - If you run into a bumper crop of cherries, you can harvest that sunshine into a jar of conserve to enjoy later. Serve it over a plate of fresh green beans or to accompany savory dishes such as duck confit, grilled pork chops or sharp cheeses. The sweet acidity of the conserve works well with rich meats and cheeses. Store the conserve in the refrigerator for three weeks or up to six months in the freezer. - [Wise Pumpkin Chutney](https://ediblewesternny.ediblecommunities.com/recipe/recipes-wise-pumpkin-chutney/) - This chutney brings together the traditional holiday flavors of pumpkin, sage and cranberry, and wraps them up in savory and lightly spicy goodness. Serve with turkey, chicken or pork. - [Butternut Squash and Kale Kanoodles](https://ediblewesternny.ediblecommunities.com/recipe/recipes-butternut-squash-and-kale-kanoodles/) - Two fall favorites, the sweet butternut flavors complement the slightly bitter kale greens. Together, they provide a knockout punch of vitamins and minerals in a quick and easy dinner combo. - [Cranberry Sunshine Chutney](https://ediblewesternny.ediblecommunities.com/recipe/recipes-cranberry-sunshine-chutney/) - This sunny twist on a traditional holiday condiment is great on feast day, but even better as a topping on a baked sweet potato or leftovers. It is sure to brighten up a cold wintry day. - [Pear Royale Chutney](https://ediblewesternny.ediblecommunities.com/recipe/recipes-pear-royale-chutney/) - The combination of these fruits creates a show-stopping, luxurious-looking purple condiment that zings with freshness and spice. Although I appreciate this served with poultry, I love it with hard, aged cheeses, especially Manchego. Cheese on a cracker gets a holiday buzz with a teaspoon of chutney on top. - [Spicy Apple Pie Chutney](https://ediblewesternny.ediblecommunities.com/recipe/recipes-spicy-apple-pie-chutney/) - Just like Mom’s apple pie: a favorite dessert spiced up and served on the side with holiday poultry or pork roast. - [Sunny Butter Crackers](https://ediblewesternny.ediblecommunities.com/recipe/recipes-sunny-butter-crackers/) - A bit of sweet and a bit of savory, these crackers provide a nice foundation for both cheese and meats and they look festive, too! Since they are made with almond flour, they pack a protein punch and are also gluten free. To make a dairy-free version, substitute refined coconut oil for the butter - [Eclipse Brie en Croûte](https://ediblewesternny.ediblecommunities.com/recipe/recipes-eclipse-brie-en-cro-te/) - A showy centerpiece, representing a sun and corona with a dark shadow, this brie “in crust” uses only a few ingredients, but it does take a little finesse (though not much time) to prepare. The warm, gooey cheese adds a luxurious dimension to a grazing board. - [Market Fresh Salad with Tomato and Basil Dressing](https://ediblewesternny.ediblecommunities.com/recipe/recipes-market-fresh-salad-tomato-and-basil-dressing/) - Tomatoes and basil play a supporting role in this salad. Featuring the best of summer’s bounty such as zucchini, string beans and radishes (or your favorite farmers’ market finds with a variety of textures), this dish is dressed with a light and refreshing tomato and basil dressing that is low in fat and high in flavor. - [Savory Strawberry Soup](https://ediblewesternny.ediblecommunities.com/recipe/recipes-savory-strawberry-soup/) - This soup is a perfect bonus to you and yours after a day at the u-pick strawberry patch. It is a creamy treat featuring a savory side of one of summer’s favorite fruits. - [Full Moon Bites](https://ediblewesternny.ediblecommunities.com/recipe/recipes-full-moon-bites/) - This no-bake treat goes nicely with various types of cheese and it is also good for you! Because dates and walnuts are high in potassium, B vitamins and iron as well as other nutrients, these make a nourishing snack. - [Blood Orange Poppy Seed Dressing](https://ediblewesternny.ediblecommunities.com/recipe/recipes-blood-orange-poppy-seed-dressing/) - The dressing can be made ahead and saved in the refrigerator in a sealed container for up to a week. Regular oranges can also be used, but the blood oranges are very sweet and juicy and make a sweet pink dressing. - [Very Berry Salad with Blood Orange Poppy Seed Dressing](https://ediblewesternny.ediblecommunities.com/recipe/recipes-very-berry-salad-blood-orange-poppy-seed-dressing/) - The fresh sweet berries in this salad are complemented by robust and crunchy maple pecans along with the zesty zing of fresh red onions. - [Yellow Squash and Herbs Soup](https://ediblewesternny.ediblecommunities.com/recipe/recipes-yellow-squash-and-herbs-soup/) - During squash season you might consider stealthily leaving a bountiful basket on your neighbor’s porch. This easy summer soup, enhanced with herbes de Provence, gives you another way to appreciate the glorious abundance of yellow squash. - [S'more Bacon, Please](https://ediblewesternny.ediblecommunities.com/recipe/recipes-smore-bacon-please/) - If you are a person who can’t resist bacon on a glazed donut, this savory s’more is for you. It is a spicy and smokey wrap with a sensationally gooey middle. It’s a sweet treat for breakfast or a flirty and fun appetizer. - [Adult S'more Hot Cocoa](https://ediblewesternny.ediblecommunities.com/recipe/recipes-adult-smore-hot-cocoa/) - This dessert cocktail triples down on chocolate. Rich hot cocoa made with brown sugar is zapped with a shot of chocolate liqueur, kicked up a notch with a bit of vodka and with more chocolate for garnish and graham cracker dipping. Melted marshmallows add s’more lusciousness on top. - [Biker Bars](https://ediblewesternny.ediblecommunities.com/recipe/recipes-biker-bars/) - A nutritious snack that starts with a date base. Vary the flavor with playful combinations of seeds, nuts and fruit. For the Sunshine in My Basket variation, orange zest combined with cherries, make a bright pick-me-up on the trail. Potato chips in the mix add a vacation vibe to a sweet and savory chocolatey bar in Salty Dog. And, in Wheely Nuts, mango and coconut add tropical energy to help you keep the get-up in your go. - [Maple Season Cocktail](https://ediblewesternny.ediblecommunities.com/recipe/recipes-maple-season-cocktail/) - Inspired by the Maple Tap mead at 810 Meadworks in Medina, NY. - [Iced Berry Eton Mess](https://ediblewesternny.ediblecommunities.com/recipe/recipes-iced-berry-eton-mess/) - A Western New York adult twist on a classic British dessert. - [Smoky Mac and Cheese](https://ediblewesternny.ediblecommunities.com/recipe/recipes-smoky-mac-and-cheese/) - Smoky Mac and Cheese - [Pomegranate and summer berry sangria](https://ediblewesternny.ediblecommunities.com/recipe/recipes-pomegranate-and-summer-berry-sangria/) - Pomegranate and summer berry sangria 1 bottle semi-sweet red wine1 cup brandy, gin or triple sec (or a combination)16 ounces pomegranate juice16 ounces lemon-lime soda (or sparkling water)1/4 cup simple syrup1 cup summer berries, sliced1 large orange, thinly sliced1 large apple, thinly sliced Pomegranate and summer berry sangriaSlice fruit. Combine all ingredients except soda in - [Chipotle Slaw](https://ediblewesternny.ediblecommunities.com/recipe/recipes-chipotle-slaw/) - Chipotle Slaw Salad2 pounds Brussels sprouts, shreaded4 cups julienned apples2 cups julienned carrots1 cup chopped pecans1 tablespoon fresh orange zest¼ cup fresh parsley, mincedsalt/pepper to tasteChipotle dressing2 dates1½ cups orange juice2 tablespoons chia seeds1 teaspoon salt2 cloves garlica few dashes chipotle powder (to taste) Puree all dressing ingredients in a blender. This dressing will thicken - [Butternut Squash Soup](https://ediblewesternny.ediblecommunities.com/recipe/recipes-butternut-squash-soup-2/) - A diary-free, gluten-free Butternut Squash Soup recipe. - [Roasted Carrots with Carrot Top Pesto](https://ediblewesternny.ediblecommunities.com/recipe/recipes-roasted-carrots-carrot-top-pesto/) - Did you know that carrot tops are one of the best things about carrots? This recipe is just one example of how to use them. It’s also important to note that this recipe asks you to thoroughly heat the baking sheet in the oven before adding the carrots — a flavor-boosting method I reckon you’ll incorporate into your vegetable roasting regimen. Once the baking sheet is sizzling hot and we carefully add the carrots, increased caramelization occurs against the heat of the tray. Brown = yum! - [Lettuce Soup with Créme](https://ediblewesternny.ediblecommunities.com/recipe/recipes-lettuce-soup-cr-me/) - Like the rest of the vegetables in this feature, lettuce has been underserved by our collective lack of imagination. In this recipe, I prefer to use a combination of romaine and Boston lettuce with a handful of arugula thrown in, but any lettuce will work. The single potato adds body, not flavor; be sure to season this soup well. Finally, when a dollop of créme fraiche is called for, feel free to use plain Greek yogurt if you prefer. Next time you find a wilted and seemingly useless head of lettuce in the crisper, don’t toss it, make soup! - [Brined and Sautéed Radishes with Fresh Za’atar](https://ediblewesternny.ediblecommunities.com/recipe/recipes-brined-and-saut-ed-radishes-fresh-za-atar/) - Radishes have so much more to offer than zip and color in salads. Available from local farms from spring through early fall, there are many ways to utilize these bulbs with bite. Here, brining adds depth to their flavor, and a quick sauté in a hot pan browns the edges nicely. Adding the gently bitter greens provides great contrast in taste and color, while increasing the dish’s overall vitamin and mineral content. Finally, we’ll dress it all in some herbaceous za’atar, transforming everyday radishes into a notable part of any meal. - [Braised Celery with Bacon](https://ediblewesternny.ediblecommunities.com/recipe/recipes-braised-celery-bacon/) - Is there any vegetable more maligned than celery? It beefs up relish trays and — when accompanied by carrots and onions — is a necessary component of mirepoix (a mainstay of any French-leaning cook’s arsenal), but celery rarely sits center stage. This take on an old Marcella Hazan recipe reflects a little tinkering. It uses stock and wine to up the flavor profile, and avoids the inclusion of pancetta at the beginning of the process, replacing it with crispy bacon at the end for better texture and improved flavor. Celery is available from local farmers through mid-November. - [Charred Butternut Squash Tartine with Tomato and Walnut Pate](https://ediblewesternny.ediblecommunities.com/recipe/recipes-charred-butternut-squash-tartine-tomato-and-walnut-pate/) - A bold roasted vegan blend that promises an exciting flavor. Open-fire cooking works its smoky magic on fresh vegetables. - [Grilled Beets and Radishes with Poblano Cream and Cider Mignonette](https://ediblewesternny.ediblecommunities.com/recipe/recipes-grilled-beets-and-radishes-poblano-cream-and-cider-mignonette/) - Infused with flavor, this dish should sit so that all the beautiful spices can permeate the root vegetables. - [Grilled Seafood Platter](https://ediblewesternny.ediblecommunities.com/recipe/recipes-grilled-seafood-platter/) - This grilled seafood platter is bursting with sweet juices, caramelized by heat from the fire for a naturally flavorful finish. Serve with seasonal vegetables roasted on the grill. - [Seafood Stew](https://ediblewesternny.ediblecommunities.com/recipe/recipes-seafood-stew/) - Smoke is an autumn comfort flavor that you can only get from charcoal and wood. Transform savory grilled seafood into a perfect nourishing stew that warms you all season long. Serving suggestion: Pair Seafood Stew with Grilled Crostini with Gorgonzola Crumbled Cheese. (see page 20) - [Latino Pork chops with Fresh Limes](https://ediblewesternny.ediblecommunities.com/recipe/recipes-latino-pork-chops-fresh-limes/) - Pouring fresh lime juice over hot grilled pork chops enhances both the flavor and balance. - [Grilled Crostini with Crumbled Gorgonzola Cheese](https://ediblewesternny.ediblecommunities.com/recipe/recipes-grilled-crostini-crumbled-gorgonzola-cheese/) - Crostini are simply toasted bread, but when that bread is grilled, then sprinkled with crumbled Gorgonzola cheese, the crostini become almost magical. - [No-bake Chocolate Chip Nut Butter Energy Balls](https://ediblewesternny.ediblecommunities.com/recipe/recipes-no-bake-chocolate-chip-nut-butter-energy-balls/) - No-bake energy balls are delicious bite-sized treats that have become increasingly popular among both vegans and non-vegans. These tasty snacks are easy to make, quick to assemble, and usually require just a few ingredients. They’re perfect if you’re on the go and looking for something quick to eat. This recipe is loaded with protein, fiber and just the right amount of sweetness. I hope you enjoy! - [Basic Chanterelle Cooking](https://ediblewesternny.ediblecommunities.com/recipe/recipes-basic-chanterelle-cooking/) - Simply pair this recipe with a good glass of wine and a slice of French bread. You may also use cooked chanterelles as a vegetable side dish, serve in pasta or rice or as a delicious complement with steak. Clean the chanterelles of all visible dirt. Brush off the dirt with a small brush, such as a pastry brush. Then, rinse them quickly under running water and dry them right away with a towel. Be sure not to soak them. This recipe can also be used for black trumpets. - [Ice Cream Bûche de Noël](https://ediblewesternny.ediblecommunities.com/recipe/recipes-ice-cream-b-che-de-no-l/) - For this version of the French traditional Bûche de Noël (yule log), I use a chocolate sponge cake and a filling of homemade mint-chip ice cream instead of the customary genoise and chocolate buttercream filling. The cake is then cut and decorated to look like a log you might stumble upon in an enchanted forest, complete with gnomes or other woodland critters, ferns and mushrooms using small craft supplies for a fairy village. - [Nocino Recipe](https://ediblewesternny.ediblecommunities.com/recipe/recipes-nocino-recipe/) - Nocino is a walnut liqueur traditionally from Italy that is made from green (unripe) walnuts. The green walnuts are about the size of an egg when you harvest them, and the insides have not hardened so they are more of a jelly consistency, and you can slice right through them. The spiced, savory liqueur is bittersweet, and served as an aperitif with digestive benefits or mixed into various desserts. After researching Nocino, I discovered there are hundreds of recipes. Many families in Italy have their own special one, so my recipe is a culmination of several using the aromatics I had on hand. - [Mrs. Scherrer's Rolled Sugar Cookies](https://ediblewesternny.ediblecommunities.com/recipe/recipes-mrs-scherrers-rolled-sugar-cookies/) - When I was a little girl, my friend Patti’s mom was a room mother—the only one I remember. I attribute that to these sugar cookies. She’d bring them cut out in bunnies or pumpkins or whatever was in season, and I would be beside myself with excitement. They’re crisp and they melt in your mouth. I searched for years for a comparable cookie and never found one. But now, thanks to the wonder of Facebook, I am reunited with Patti and she has passed on her mother’s recipe to me. I love leaving a plate of these in the guest room during the holidays. Some tips: This dough should be rolled out impossibly thin. In order to do that and still be able to move the cookies to the tray, I roll out the dough between two sheets of wax paper and then chill it, so it’s not warmed up by the rolling, plus it doesn’t incorporate extra flour that would dry out the cookie. This is not a great cookie to make with kids because the dough is so delicate. I use bakers’ sugar (less grainy) to keep the cookies crisp. These are very light cookies and would be overpowered by frosting. A simple sprinkle of colored sugar is perfect. - [Vanilla Duck Egg Ice Cream](https://ediblewesternny.ediblecommunities.com/recipe/recipes-vanilla-duck-egg-ice-cream/) - This recipe is for my family’s large 4-quart ice cream maker. Adjust recipe to your ice cream maker’s size. - [Birthday Pie](https://ediblewesternny.ediblecommunities.com/recipe/recipes-birthday-pie/) - Our oldest son didn’t like cake growing up, so for his birthday I always make this ice cream pie based on a recipe I once saw in a community cookbook when we lived in northern Minnesota. It has since become a birthday request of several children in our family. - [Poached Quince](https://ediblewesternny.ediblecommunities.com/recipe/recipes-poached-quince/) - Poached quince may be served warm with cream, added to pies or tarts, or served with roasted meats. It also pairs beautifully with meringues or Pavlova with a bit of the sugar syrup poured over the top. - [Côte De Boeuf](https://ediblewesternny.ediblecommunities.com/recipe/recipes-c-te-de-boeuf/) - Côte de boeuf is a traditional cut for Christmas, and literally translates to “beef rib.” Shown is a single-bone rib of beef. With multiple ribs, it might be referred to as a standing rib roast in the United States. - [Pork Belly](https://ediblewesternny.ediblecommunities.com/recipe/recipes-pork-belly/) - Serve over sautéed greens or with blanched or roasted vegetables. - [Lamb Neck](https://ediblewesternny.ediblecommunities.com/recipe/recipes-lamb-neck/) - Lamb neck is a very versatile cut and can be braised and/or smoked. It’s excellent for Bolognese, curries or pulled for lamb tacos. Cook with red wine, low and slow with any braise preparation. - [Beef Burgundy](https://ediblewesternny.ediblecommunities.com/recipe/recipes-beef-burgundy/) - Can be made with many different cuts, typically from tougher cuts that benefit from a long, slow cook that tenderizes the meat, breaking it down and adding body to the sauce. Cuts most commonly used are neck, brisket, shank and other well-worked muscles from the forequarter. - [Gorgonzola Embellished Backstrap](https://ediblewesternny.ediblecommunities.com/recipe/recipes-gorgonzola-embellished-backstrap/) - Venison is prepared in all manner of ways, and when ground or made into sausage is usually paired with some pork because it is an extremely lean meat. The universally favored cuts are the backstraps and tenderloins, as they are simply tender and delicious. These cuts should be seared at a high temperature and cooked medium-rare. - [Seared Backstrap Open Steak Sandwich](https://ediblewesternny.ediblecommunities.com/recipe/recipes-seared-backstrap-open-steak-sandwich/) - Our family tradition is to use Swedish rye bread, as the sweet flavor is a nice complement to the steak and caramelized onion, although any rye can be used. - [Venison Roast](https://ediblewesternny.ediblecommunities.com/recipe/recipes-venison-roast/) - While venison does have a slightly distinct taste and texture compared to beef, know-how about its preparation makes all the difference. This recipe, enjoyed by our household, takes venison (we believe) to a different level. After a taste, we think you’ll agree that it’s time for whitetail to be elevated to the gourmet status of its western cousin, the elk. - [Buttermilk Pancakes](https://ediblewesternny.ediblecommunities.com/recipe/recipes-buttermilk-pancakes/) - These are the pancakes of my childhood—mornings with special house guests, holidays, sleepovers and just because. The addition of blueberries is my contribution to the recipe my mother served for decades. I have also subsequently substituted whatever flour I happen to have on hand, thrown in some walnuts or pecans, and replaced buttermilk with yogurt and butter with coconut oil. The recipe is easily varied and doubled or tripled. Somehow my older brother knows how to make them super fluffy, a process that I never mastered, but then I’m not fussy with how they look; it’s the taste the matters. My favorite way to consume these is topped with homemade, plain whole milk yogurt and pure maple syrup. —Stephanie Schuckers Burdo - ["Mistaken" White Negroni](https://ediblewesternny.ediblecommunities.com/recipe/recipes-mistaken-white-negroni/) - At the outset of 2020, newly engaged, my fiancé and I were planning for our beautiful summer wedding a mere eight months away: the garden ceremony, lilac roses, white linens, champagne bridesmaid dresses and every other decision in between. How mistaken our anticipated summertime plans would turn out to be. Like many other couples navigating their pending nuptials during quarantine, we decided to postpone. And while we wait as the world slowly reopens, we’re happy to be at home—the place where we have always loved to eat, drink and just be. Our latest cocktail creation is the marriage of two beloved takes on a Negroni: white and sbagliato. Somewhere between a classic Negroni, Aperol spritz and gin & tonic, my interpretation of a White Negroni Sbagliato is an expression of what was (and still is) our beautiful summer wedding to be: gin for the white linens, prosecco for the color of the bridesmaids’ dresses, elderflower liqueur for the lilac rose bouquets, topped with a vegetal garnish for our garden ceremony. Although sbagliato in Italian means mistaken, this is a cocktail that shows you how to make the best of an unforeseen change. - [Spicy Sweet Potato Casserole](https://ediblewesternny.ediblecommunities.com/recipe/recipes-spicy-sweet-potato-casserole/) - Like many moms out there, mine has held a tight grip on the holiday menu over the years—no room for change: There will be a spinach quiche, my uncle will bring the pies. During one of those years when there was a little wiggle room, I made this sweet potato casserole that has since received a welcome slot on the annual Thanksgiving buff et line. The key to its success? I let the sweet potatoes shine—no canned sweet potatoes, egg, marshmallows or tons of butter to weigh it down. I add key spices like freshly grated ginger, clove, star anise and orange zest. The candied pecan topping is just enough of an accent. It truly may be the best sweet potato casserole around, just ask my mom. - [Autumn's Onset](https://ediblewesternny.ediblecommunities.com/recipe/recipes-autumns-onset/) - Autumn in Western New York arrives as Mother Nature ebbs and flows between the last lingering warmth of summertime and the onset of cooler temperatures. It’s with those inbetween days in mind that the AUTUMN’S ONSET cocktail came about. Bourbon and apple cider are natural friends—and a perennial favorite mixed drink for many. The addition of pineapple juice and pineapple liqueur add a juicy sweetness and tropical summer vibe, which is then balanced by both the bitters and the allspice element of the Hamilton Pimento Dram liqueur. This drink comes on easy, yet proves itself to be quite complex. The apple cider and pineapple juice represent summer and autumn, and their combination, while a non-traditional pairing, proves to be a pleasant and enjoyably curious duo. - [Raspberry Chocolate Chip Pancakes](https://ediblewesternny.ediblecommunities.com/recipe/recipes-raspberry-chocolate-chip-pancakes/) - These are weekend morning, best-eaten-outside pancakes. My mom always serves these pancakes to friends while enjoying a leisurely morning outside on the deck. —Jill Bornand - [Ginger Simple Syrup](https://ediblewesternny.ediblecommunities.com/recipe/recipes-ginger-simple-syrup-0/) - One of the most warming spices, ginger is a staple of the holiday season. The peppery, pungent tingle of ginger with sweet and spicy notes in this simple syrup makes a perfect addition to any cocktail. - [Apple Ginger Lemon Mocktail](https://ediblewesternny.ediblecommunities.com/recipe/recipes-apple-ginger-lemon-mocktail/) - A hint of fall and harvest season with flavors that warm the spirit inside and out. - [Cranberry Orange Ginger Mocktail](https://ediblewesternny.ediblecommunities.com/recipe/recipes-cranberry-orange-ginger-mocktail/) - A festive combination of cranberry and orange with the warming touch of ginger. - [Cherry Ginger Mint Mocktail](https://ediblewesternny.ediblecommunities.com/recipe/recipes-cherry-ginger-mint-mocktail/) - A perfect way to use the sweet cherries you froze when they were in season and a reminder of warmer days to come. - [Burundian Eggplant Sauce](https://ediblewesternny.ediblecommunities.com/recipe/recipes-burundian-eggplant-sauce/) - This is a popular dish that uses small white eggplants that look just like eggs. The Burundian community at Providence Farm Collective grows these little gems as they are very difficult to find in local grocery stores. Serve with rice, cooked banana and baked sweet potatoes. - [Lamb-Stuffed Ravioli with Rosemary Cream Sauce](https://ediblewesternny.ediblecommunities.com/recipe/recipes-lamb-stuffed-ravioli-rosemary-cream-sauce/) - This is a hard-earned, stick-to-your-ribs pasta dish with plenty of hearty winter flavor. - [Caramelized Blood Orange Crostini with Ricotta, Prosciutto and Lemon Honey](https://ediblewesternny.ediblecommunities.com/recipe/recipes-caramelized-blood-orange-crostini-ricotta-prosciutto-and-lemon-honey/) - Even though blood oranges aren’t local to this region, you should easily be able to find some hearty sourdough and local honey. I call this the perfect bite of food—sweet citrus with salted prosciutto and ricotta, crunchy bread and floral back of lemon and thyme. - [Spicy Sausage & Pepper Game Day Dip](https://ediblewesternny.ediblecommunities.com/recipe/recipes-spicy-sausage-pepper-game-day-dip/) - We purchased half a pig this year from Four Hands Farm in Fredonia and loved finding new ways to use such beautiful ingredients. The hot Italian sausage, prepared by Coffaro’s Custom Butchering from Sugar Grove, PA, mixed with a combination of last summer’s pickled peppers and the crunch of fresh celery and carrots feels perfectly natural to Western New York this time of year. - [Nonie’s Classic Pumpkin Bread](https://ediblewesternny.ediblecommunities.com/recipe/recipes-nonie-s-classic-pumpkin-bread/) - Life before and after marriage is different. Not just the expected merging of things, but an alteration of the family landscape. You see old family photos and realize there are some members the new addition will never meet. This is how it was for me six years ago when I met and married my husband. I heard stories about “Nonie,” his grandmother. She moved to the U.S. from Ireland and lived to be just shy of 100 years old; most of all she seems like someone I would’ve really liked and in turn, I was told she would have been fond of me. Following tradition, a “kitchen” bridal shower was thrown in my honor, which included guests gifting me recipes. One of them was “Nonie’s Pumpkin Bread” given to me from my junior bridesmaid, now niece. This pumpkin bread is an autumn treat that can easily travel. While the recipe calls for oil, using olive oil gives more flavor and has better health properties. - [Spiced Orange Bourbon Smash](https://ediblewesternny.ediblecommunities.com/recipe/recipes-spiced-orange-bourbon-smash/) - Rosemary and spiced syrup bring a warm and cozy feel to this cocktail, perfect for a holiday dinner. For a non-spirited cocktail for all to enjoy, simply replace the bourbon with Sidecar or a spirit-free bourbon. - [Cranberry Mint Moscow Mule](https://ediblewesternny.ediblecommunities.com/recipe/recipes-cranberry-mint-moscow-mule/) - Bright cranberry, pomegranate and mint paired with the spice of ginger beer create a cheerful flavor that is ideal for the holidays. This cocktail is also incredibly easy to make with only three* or four ingredients and no need to shake, muddle or strain. - [Key Lime Pie with Blueberry Compote and Amaretto Whipped Cream](https://ediblewesternny.ediblecommunities.com/recipe/recipes-key-lime-pie-blueberry-compote-and-amaretto-whipped-cream/) - This recipe is dedicated to my grandma, who baked for me, and whose unparalleled blueberry torte taught me the importance of hitting the notes of salty, sweet and tangy. It’s important to use blueberries with a lot of flavor—I like wild blueberries best. - [Fall Harvest Delicata Boats](https://ediblewesternny.ediblecommunities.com/recipe/recipes-fall-harvest-delicata-boats/) - The fall harvest in Western New York provides a massive bounty and this recipe for stuffed delicata squash features some of the best. Tart Granny Smith apples meet up with their old friend blue cheese. Soft textures of cooked squash nicely contrast with the crunch of crispy croutons and candied walnuts. Perhaps best of all, it’s vegetarian. - [Spaghetti Squash Carbonara](https://ediblewesternny.ediblecommunities.com/recipe/recipes-spaghetti-squash-carbonara/) - Spaghetti carbonara is a classic Italian dish that likely has American contributions. While the original version may be based on the iconic pasta, spaghetti squash cooked al dente offers a unique vegetal crunch that you just can’t get from pasta. It truly is its own thing. - [Variations on the Boilermaker](https://ediblewesternny.ediblecommunities.com/recipe/recipes-variations-boilermaker/) - Craft beer and craft spirits can work amazingly well together. These three recipe variations are just a few combinations worth trying and then building upon. HOW 'BOUT THEM APPLES!? Keep an eye out for the current seasonal from the Big Ditch Brewing Company in Buffalo, a cinnamon apple amber ale. Rochester's Black Button Distilling similarly uses only fresh-pressed New York state apple cider in its Apple Pie Moonshine, made also from pure unaged corn whiskey, real infused cinnamon and vanilla, as well as a little brown sugar. THE RUMBAUGH Enchanted Mountain Spirits Distillery in Jamestown is making Mama Juana — which should excite travelers who've tasted the elixir in its home place of the Dominican Republic. A mix of rum, red wine and honey, Mama Juana gets its trademark flavor from being bottled with native tree barks and herbs. Enchanted Mountain will be making a honey rum, which they plan to blend in-house with a New York state wine, but the liquor will also work on its own as a solo spirit or with a beer back. Distiller Mick O'Neill recommended a rich, dark lager like Negra Modelo — a Dunkel-style brew with little bitterness or hop finish. I chose Flying Bison's Rusty Chain, similarly a Vienna-style lager with soft, malt flavor and caramel notes. THE RUSTBELT BOILERMAKER The pairing of like with like is as simple and straightforward as it comes, yet most times yields some of the best results. In Westfield, NY, Five and 20 Spirits and Brewing is on its third batch of rye whiskey and also brews a solid and well-rounded rye pale ale. Rye is the spicy counterpart to American bourbon, and with both their whiskey and brew, Five and 20 has balanced the peppery grain flavor of rye with the sweet and softer notes of vanilla and caramel. - [Tom & Jerry Cocktail with a Cinnamon and Coconut Twist](https://ediblewesternny.ediblecommunities.com/recipe/recipes-tom-jerry-cocktail-cinnamon-and-coconut-twist/) - Served hot, the Tom & Jerry is a cocktail comprised of an egg and sugar batter, brandy, rum and hot milk or hot water. But there’s room for variation. The liquor is traditionally a mix of brandy and rum but can be bourbon or even honey whiskey. Despite what a time-tested and staid a recipe the classic Tom & Jerry is, there are always a few who like to buck trend and subvert tradition. For those people I recommend tinkering with the drink and inventing something uniquely your own—whether it follows suit with the original drink or flies in the face of it. Here is an unapologetically bastardized version of the Tom & Jerry that should be considered an affront to the sensibilities of all seasonal cocktail drinkers. - [Moonshiner’s Delight Cocktail](https://ediblewesternny.ediblecommunities.com/recipe/recipes-moonshiner-s-delight-cocktail/) - An easy “cocktail” that will pair perfectly with pie this holiday season! - [Holiday Score Cocktail](https://ediblewesternny.ediblecommunities.com/recipe/recipes-holiday-score-cocktail/) - A creamy-looking Christmas cocktail with surprisingly big citrus and slight peppermint flavors. - [The King’s Coffee](https://ediblewesternny.ediblecommunities.com/recipe/recipes-king-s-coffee/) - All the seasonal flavor of a pumpkin spice latte, but with a kick of whiskey and coffee liqueur. - [Holiday Cobbler](https://ediblewesternny.ediblecommunities.com/recipe/recipes-holiday-cobbler/) - The Cobbler is a versatile classic cocktail that can easily be made with or without alcohol, and can be a quick activity for the whole family. At its most basic, the drink is a mixture of fruit and sugar—lengthened by using a wine or spirit as its base (which can easily be omitted for kids and nondrinkers alike). Invented in the 1830s, the Cobbler predates other classics such as the Highball, Collins and Rickey. Though the alcohol used in it can vary, the drink is known for being elaborately garnished with fruit tossed in sugar—such as berries and slices of citrus. - [Carolyn's Peach Pie](https://ediblewesternny.ediblecommunities.com/recipe/recipes-carolyns-peach-pie/) - Vanilla adds a touch of flavor to pair especially well with a scoop of ice cream in this basic pie recipe. - [Ryan's Peachy Iced Tea Cocktail](https://ediblewesternny.ediblecommunities.com/recipe/recipes-ryans-peachy-iced-tea-cocktail/) - Inspired by summer nights, peach season and potluck dinners, this peach iced tea cocktail is a hit at summer adult gatherings and Friday night volleyball get togethers. - [Tamal de Camarones (Shrimp Tamale)](https://ediblewesternny.ediblecommunities.com/recipe/recipes-tamal-de-camarones-shrimp-tamale/) - Colombia is a geographically and culturally diverse country, with a great variety of tamales. This tamale—one of the few that feature seafood—was originally sold on the streets of Tumaco, an Afro-Colombian town on the Pacific Coast. It’s now a hard-to-find dish, from a remote corner of the country. - [Red Wine Braised Mushrooms & GangStarr Grits!](https://ediblewesternny.ediblecommunities.com/recipe/recipes-red-wine-braised-mushrooms-gangstarr-grits/) - A culinary-meets-art experience that is sure to spark conversation with this course from the Curate and Patina 250 Guest Chef Series called “All that I got is you” because this is all you are going to want. You won’t even realize you are only eating veggies! - [Pan-Roasted Chicken with Sage Vermouth Sauce](https://ediblewesternny.ediblecommunities.com/recipe/recipes-pan-roasted-chicken-sage-vermouth-sauce/) - This recipe offers a foolproof method for cooking chicken breasts that results in moist and tender meat. Brining is a crucial step, as it helps to lock in moisture and enhance the overall juiciness of the chicken. Additionally, leaving the skin on during the cooking process adds an extra layer of flavor, sealing in the juices. It can easily be removed before serving for those who prefer skinless chicken. Pan-roasting the chicken breasts not only ensures even cooking but also creates caramelized drippings, or fond, in the skillet. The fond is a valuable base for creating a rich and flavorful sauce to accompany the chicken. With this recipe, you have the creative freedom to experiment with different wines and herbs, allowing you to customize the sauce according to your preferences and imagination. The technique for making the sauce will remain consistent regardless of the specific ingredients chosen. - [Farmer Kristina’s Sourdough Maple Cinnamon Rolls](https://ediblewesternny.ediblecommunities.com/recipe/recipes-farmer-kristina-s-sourdough-maple-cinnamon-rolls/) - Made fresh on the farm, sold in the farm store and served for guests staying at the farm’s bed-and-breakfast cabin, these rolls melt in your mouth and fill the room with an aroma reminiscent of grandma’s kitchen. Farmer Kristina prefers ingredients available at Sunny Cove Farm. Enjoy with farm-fresh sausage and eggs! - [Rye Manhattan with a Twist](https://ediblewesternny.ediblecommunities.com/recipe/recipes-rye-manhattan-twist/) - Bob Johnson from Niagara Malt recommends using rye whiskey in a Manhattan cocktail. - [Maple Rye Rickey](https://ediblewesternny.ediblecommunities.com/recipe/recipes-maple-rye-rickey/) - Dale Wright, who oversees the craft cocktail program at Buffalo Distilling, pairs local maple syrup with rye whiskey for a Maple Rye Rickey. - [Maple Ridge Bison Meatloaf](https://ediblewesternny.ediblecommunities.com/recipe/recipes-maple-ridge-bison-meatloaf/) - Bison meat is low in calories, fat and cholesterol yet high in protein, minerals, iron and omega-3 fatty acids. Touted as a lean meat alternative to poultry or fish, bison is also fast becoming known as a heart-healthy alternative to beef. According to Jeffrey Goodyear at Maple Ridge Bison Ranch, the taste is similar to beef yet slightly sweet. Substitute bison meat for ground beef in a comforting meatloaf recipe perfect for any night of the week. - [Pan-roasted Asparagus](https://ediblewesternny.ediblecommunities.com/recipe/recipes-pan-roasted-asparagus/) - Pan-roasted asparagus is a perfect side dish to serve on almost any occasion. Make extra to serve with Tonnato sauce, in Salmon-wrapped appetizers or to make Creamy Asparagus Soup. - [Beet and Carrot Salad Refreshed](https://ediblewesternny.ediblecommunities.com/recipe/recipes-beet-and-carrot-salad-refreshed/) - Recipe reimagined by Chef Camille Le Caer from original printed in Variety of Recipes. The original Variety Club recipe for this side dish was simply shredded beet and carrot topped with Miracle Whip salad dressing. This updated version swaps out the Miracle Whip and adds a tangy tarragon goat cheese dressing. - [Basic Kombucha](https://ediblewesternny.ediblecommunities.com/recipe/recipes-basic-kombucha/) - To brew one gallon of kombucha, use a vessel that holds 1.25 to 1.5 gallons. Scale the recipe up or down depending on the size of your brewing vessel, or desired amount. - [Organic 3 Cafe Granola](https://ediblewesternny.ediblecommunities.com/recipe/recipes-organic-3-cafe-granola/) - A proper balance of nutrients, vitamins, proteins and carbohydrates can help combat energy lulls, boost immunity, and increase the ability to concentrate throughout the day. Kyle Orlando, co-owner of Organic 3 Cafe in Amherst, offers this recipe for a balanced snack. - [Quick Apple or Pear Shrub](https://ediblewesternny.ediblecommunities.com/recipe/recipes-quick-apple-or-pear-shrub/) - This quick apple and pear shrub can be combined with soda water for a refreshing summer mocktai or mixed into a cocktail. - [El Chapo in New York Cocktail](https://ediblewesternny.ediblecommunities.com/recipe/recipes-el-chapo-new-york-cocktail/) - "El Chapo in New York," is a twist on a traditional margarita that we've been serving at merge for many years. - [Blueberry Shrub Mocktail](https://ediblewesternny.ediblecommunities.com/recipe/recipes-blueberry-shrub-mocktail/) - I've put together the directions for a simple blueberry shrub, which can be combined with soda water for a refreshing summer mocktail or used in the recipe for the "El Chapo in New York," a twist on a traditional margarita that we've been serving at merge for many years. - [Linguine with Mushrooms and Black Garlic](https://ediblewesternny.ediblecommunities.com/recipe/recipes-linguine-mushrooms-and-black-garlic/) - 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