Delicious Delicata

When I first started delving into squash-granola pairings, my co-worker informed me of the upcoming delicata squash harvest. Mary Jo expressed her love of this tender squash and its cylindrical possibilities. So I’ve paired up with goods from my beloved Hurd Orchards and Michele’s granola to offer up this savory, sweet, autumn recipe. Total yum!…

Read More

A Simple Soup for an Autumn Day

Living on the far east side of the county, and working in Brockport, how could my foodie soul deny a trip to Wegmans for some autumn soup ingredients. This deliciously creamy chicken, vegetable and cheese sacchettini soup is meant to warm your soul. Ingredients: 2 Tbsp. Olive Oil I large clove of garlic, minced I…

Read More

Heather’s Amazing Apple Coffee Cake

Mike Heberle has been working at the Heberle farm on Lakeshore Road in Kendall since he was a young boy. He blesses his mother’s home with fruits, vegetables, and right now, a front yard full of pumpkins for the large, growing family he is a part of. His mom, in turn, blesses her son with…

Read More

Crockpot Chili Sauce Chuck Roast

Do you ever walk into Hurd Orchards and see all these beautiful jarred sauces and just stand in awe? I wonder what to do with these vinegars and chutneys …and chili sauces! Well, after some research and experimentation, I think we have a winner! Ingredients: 2-1/4 to 2-1/2  lb. chuck roast 2 medium yellow onions,…

Read More

You’re so granola!

So when you pick up your CSA and there is variegated acorn squash and green onion, the wheels in your easily distracted mind start turning. Have a chat with the charmingly creative, Ben Duncan, and things all come together. Add granola. It’s that simple. Granola, Craisins, green onion, brown sugar, Amish butter made with sea salt. I…

Read More

Relish the moment!

Grandma Jane always used to have a relish tray at her big family gatherings. There would be pickles and veggies, homemade dips, and cheese. I want to do my part to promote this delicious and healthy addition to the dinner table. I’ve been researching the modern relish tray, but I think a combination of modern…

Read More

It’s all about the brine…

So if any of you have invited my dad’s wife, Kim, to a potluck, chances are you’ve tasted her shrimp cocktail or shrimp pasta salad. If you are a foodie like me, you were wondering what made these shrimp pop with flavor! Well, it is all about the brine. It takes a little longer, but…

Read More

Grandma Jane’s Famous Switzel Recipe

So what did the farmers use during haying season before Gatorade or Propel were invented? Grandma Jane had a recipe on her fridge in Phoenix that has been there for 30 years. The famous Orleans County thirst quencher from the 1800’s. I changed it up a little with Hurd Orchard’s delicious raspberry vinegar, but other…

Read More

SPICING IT UP!

We ordered four flat-iron skillet steaks from Bannister Beef (the only place around where you can find this cut), located at 1193 Point Breeze Rd in Kent. The beef at this farm is grass fed Black Angus. Even the ground beef tastes like steak, so buy a bunch of that when you pick up your…

Read More

Lorraine’s Roadkill Cabbage Casserole

Now before you assume that Orleans County residents are scooping up rabid raccoons and baking them with some onions and cheese, let me assure you that we are not. In Lorraine’s Roadkill Cabbage Casserole, we are hunting at bridges and bumps in the road for cabbages that have fallen off the many cabbage trucks that…

Read More