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Vegetarian Mushroom Stuffing with Miso Gravy

Vegetarian Mushroom Stuffing with Miso Gravy

There are so many variations of stuffing, and it’s really easy to make a satisfying vegetarian version. I like to keep the stuffing on the side of turkey –  there are differing opinions on this, but from a food safety standpoint the it’s much safer...
Easy Fajitas with Cumin Scented Kale

Easy Fajitas with Cumin Scented Kale

Don’t let the long ingredient list fool you, these fajitas are easy. You can make the whole dish in one pan, wiping it out as you go. If you want to pick up a steak and mushrooms you can make this for a crowd and totally please your vegetarian guests. The...
How to Make Risotto

How to Make Risotto

Watch Emma Frisch of Firelight Camps and Tracy McEvilly of Early Morning Farm’s Farm Kitchen  make a classic Italian risotto. Here’s the recipe for Spinach & Mushroom Risotto Spinach & Mushroom Risotto serves 4 1/2 lb fresh spinach, washed dried,...
Spinach & Mushroom Risotto

Spinach & Mushroom Risotto

We recently had the pleasure of cooking risotto with Emma Frisch in the farm kitchen! Emma shared tips from her Italian Mom’s kitchen with us,and together we created a rich risotto with a Fingerlakes twist. We paired our spinach and onions with fresh local...
The Bok Choy Wedge

The Bok Choy Wedge

It’s been a busy spring and in addition to getting our crops ready for our 17th growing season, the farm kitchen has been busy bringing you the best recipes and meal tips! We’re excited to share this recipe courtesy of Emma Frisch, Chef & Owner of...

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