(607) 218-2101 - MAIN STREET FARMS help@mainstreetfarms.com

The Art of Farm to Fireside Entertaining

We’ve teamed up with some of our partners to offer you an exciting giveaway! We’ve been working with local Chef Emma Frisch on a series of videos and collaborations in the Farm Kitchen and we jumped at the opportunity  to cook with her at Firelight Camps! Our favorite handmade kitchen accessories, from American Skillet Co., were the perfect match for fireside cooking. Watch our short video to see how it all comes together – then…Enter your name for an amazing staycation (if you’re local) or the best excuse to getaway I can think of!

Add your name to the list for a chance to sink your heart into the glory of the Finger Lakes region in Central New York, with a 1 night stay for 2 at Firelight Camps, a farm tour and bushel box of organic produce from Early Morning Farm CSA & any available cast iron skillet of your choice from the American Skillet Company!

Share your campfire cooking with us using the hashtag #farmtofireside!


Fire-Roasted Beet & Grilled Escarole Salad with Cherry Meleau Sauce

(recipe courtesy of Emma Frisch)

2 Beets
2/3 cup Walnuts
1 head Escarole halved
2 Spring onions roots attached
1/3 cup Chevré, crumbled
optional – 1 Lemon thinly sliced, seeds removed

For Smoked Cherry Sauce
3 tablespoons butter
2.5 tablespoons shallots minced
1/3 cup Cherry liqueur (substitute with ruby port)
2 tablespoons balsamic vinegar

1 pint Cherries pitted (sweet or tart)

1. Separate the beets from the stems and leaves (save them for sautéed greens). Peel the beets and wrap them in foil. Bury the beets in hot coals or place on a grill and cover. Cook for 30 – 40 minutes until tender. Remove and allow them to cool. Slice into wheels.

2. Place the skillet on the grill grate to heat. Toast the walnuts. Transfer to a bowl and set aside.

3. Place the escarole on the grill. Char and wilt the leaves on both sides. Transfer to a serving plate.

4. Place the spring onions on the grill, and turn occasionally, cooking until the leaves are charred and crisp, and the onions tender. Transfer to the serving plate with the escarole.

5. Add the lemons to the grill (optional) and cook until charred. Transfer to the serving plate.

6. Add the sliced beets to the salad and top the salad with the toasted walnuts and chevré.

7. Return the skillet to the grill to heat up.

8. You will need to move quickly making the sauce. Add the butter. When it foams, add the shallots and cook until they begin to brown. Add the cherry liqueur and balsamic vinegar. Allow the sauce to simmer and reduce slightly. Add the cherries and gently smash with the back of a spoon. When the cherries break down, add the thyme.

9. Remove the skillet from the heat and pour the sauce over the grilled salad.

Website Proudly Supported By

Learn More