Food tastes best when it is fresh. In the Finger Lakes Region, you will find that our restaurants, businesses, and small markets live by the saying, “shop local.” We are so lucky to have a tapestry of foods grown locally here, as well as “u-pick” farms where you can pick your produce. We will include delicious recipes with each product, so you can try Finger Lakes-fresh meals yourself!
Blueberries
The best blueberries in the summer, the most impressive Christmas trees in the winter and the highest quality syrup & syrup products! Ember’s Rising also has goats, alpacas and more fun for families. Their blueberries are organic, tart and bursting with flavor. Blueberry season in the Finger Lakes runs from July to August.
Blueberry Pancakes (With Ember’s Rising Maple Syrup)
Blueberry pancakes are always delicious, but nothing compares to using freshly picked berries in your breakfast. Ember’s Rising is home to delicious gourmet syrup options that include unique infusions like coffee and cinnamon. The flavors are entirely different than store bought syrups, and we promise after tasting this, you will have an entirely new perspective on syrup and breakfast foods.
Lavender
Aurora Lavender Farm in Honeoye offers U-Pick Lavender, lavender products, maple syruping, and beekeeping. They produce over 5 types of lavender, including English Lavender that is normally used for culinary purposes. Aurora often hosts lavender crafting classes, cooking classes, and sometimes dinners out in the lavender fields. At the cute gift shop on site, you can purchase their honey, lavender, and maple syrup products, as well as other locally made gift items.
Lavender is in season in the Finger Lakes from July to August, so this recipe will be fresh on sweltering summer days – the perfect time for a refreshing beverage! At face value making lavender lemonade may sound like a tricky task, this recipe will help you make it in only four steps.
Grapes
A trip to Jerome's U-Pick makes a delightful and memorable jaunt for the young and old alike. This vineyard overlooks the Naples Valley, providing beautiful views of the everchanging leaves. Choose from fourteen varieties of "you-pick" grapes, depending on ripeness and availability. Keep in mind, not all varieties ripen at the same time. The season usually begins shortly after Labor Day and continues until the later part of October or until the harvest is complete.
Naples, NY is the Grape Pie capital of the world. Over 70,000 grape pies are made in this small town every single year. Unique to the Finger Lakes, Grape Pies were created in the 1950s and credited to long time Naples, NY resident Irene Bouchard. Best made with grapes freshly picked in the late summer and early fall, the rich purple color and texture reminds me of a bit of blueberry pie, only better.
Pumpkins
Pick your own pumpkins! Gourds, squash, and Indian corn also available, along with a children's petting zoo, corn maze and giant bounce pad! This is an amazing fall weekend activity with your kids or grandkids – or if you want to go out with a friend for some fresh squash or gourds.
Cheesy Garlic Spaghetti Squash “Pasta”
This is a personal recipe that I love to make during the fall. Want to know the best part? It requires no dishes!
For this recipe you will need:
1 Spaghetti Squash (a size to your liking), 1 container of Boursin garlic & herb cheese (5.3 oz.), 2 tsp of minced garlic, 4oz of cherry tomatoes, 1 oz chives, 2 Tbs of olive oil, salt, and pepper.
Instructions:
Pre-heat your oven to 425 degrees F.
Cut your squash and then gut the seeds (sustainable tip: you can roast these on their own and enjoy on salads - they taste like sunflower seeds).
Rub 1 Tbs of olive oil into the center of each half of the squash (where you just gutted out the seeds) along with 1 tsp of minced garlic and salt and pepper to taste (to reduce sodium, skip the added salt).
Add ½ of the Boursin cheese (or as much as you like) to each halve of the squash along with 2 oz of cherry tomatoes and ½ oz of chives.
Pop the squash in the oven cut side up on a baking sheet and leave to cook for at least 45 minutes. Depending on the size of your squash it could take up to 55 minutes.
Once cooled take a fork and shred the squash, mixing the cheese, tomatoes, and chives in with it.
Once the squash is shredded and mixed with the toppings, enjoy dinner in your personal squash bowl!
F.L.X. Tip – This dish would taste great with dry white wine, try Heron Hill Winery’s Unoaked Chardonnay, its citrusy notes sharpen the creamy flavors in the dish.
Apples
You can pick apples or purchase bags of apples to create you favorite fall treats!
Monkey bread is what I bring to family parties to impress everyone – and because it is my favorite. To this day my extended family requests that I make this cinnamon, apple, and gooey caramel dessert on fall evenings.
