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{drink week & a half} Emperor’s Blush Rose Sangria
Editor’s Note: Drink week has turned into Drink Week and a Half! Woo Hoo! Not only do we have our first sangria recipe on FSC (how is this possible?) but we also eagerly welcome another new guest...
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{know your farmer} The Berry Patch
Editor’s Post: ‘Community Voices’ Contributor, Emily L of Capital District Dining Blog, is back with a terrific farm tour of The Berry Patch! We get our berries from The Berry Patch for many of our FSC...
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{weekend field trip} Finger Lakes Distilling
This summer my husband and I made a visit to Finger Lakes Distilling in Burdett, NY while we were on vacation wine tasting on Seneca Lake. He has been a big fan of the bourbon for a while, so he was...
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{from scratch holidays} Quick-Braised Carrots
For the holidays, we totally don’t go for traditional recipes. This is due partially to me remembering jello salads and various different riffs on Campbell’s Cream of Mushroom soup from my childhood....
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{edible gift} Chocolate Covered Espresso Beans
I have always enjoyed chocolate covered espresso beans, but I have never been able to understand why they tend to be so expensive. There have been times in my life I think where I have spent $8 for a...
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{my culinary adventure} Conquering Baked Alaska
I have always wanted to make Baked Alaska. I’ve always been fascinated by the name and the combination of hot and cold. The new year seems like a good time to tackle new projects, so I rounded up some...
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{diy project} Homemade Maple Cream
Editor’s Note: Please welcome our newest contributor, Ellie Markovitch, an artist, educator for the Agricultural Stewardship Association (among other organizations) , multimedia storyteller, member of...
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{spring recipe} Beans, Beets & Sorrel Salad
Editor’s Note: Ellie Markovitch of storycooking.com is back with another seasonal recipe, this time with sorrel. -Christina The weather here is still fighting between late winter and springtime, but...
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{recipe} Vatrushka, Russian Tea-Time Snack
I asked my husband to write down some of the recipes he misses from his childhood in Estonia. He wrote Vatrushka on our family message board and it was there for over a year. I am on the third version...
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{recipe} Black Bean Mushroom Burger
We are very thankful for the rain and the first fruits from our garden: mushrooms and chard. With a pot of freshly cooked black beans, I am ready to make some burgers. You could use other kinds of...
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{recipe} Curau de Milho
Corn was and is a major stable on our table. I have many family recipes that call for fresh to dried corn. I make them often, but there is one that neither my husband or kids care for very much, but I...
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{recipe} Upside-down Maple Apple Tart
Growing up in Brazil, I gleaned with my family for food post harvest, scouring the countryside for fruits and vegetable that might otherwise go to waste. As a cook and an artist, I find the act of...
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{Eggs} Two Recipes: Three Ingredients
This Spring we were able to make arrangements again for an egg share. Every two weeks we get 2 dozen eggs from Soul Fire Farm. The eggs are priced on a sliding scale $4-6 per dozen. This experience is...
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