A few years ago while shooting a television show for NBC I spent a day with Peter Martin and Jacob Beyler at Martin Farms, in Brockport, New York. It’s about 360 miles northwest of New York City, and about a half hour drive from Rochester. I had not really thought much of butternut squash before that trip but I came to realize it is a great winter vegetable add to your culinary repertoire. It is extremely versatile and hearty enough to pair with anything from short ribs to
It’s hard to believe that Thanksgiving is already just around the corner. To help you start planning here are some tips to help you for the holiday: 1) Your turkey should be fresh, never frozen. There is a reason many supermarkets give away a “free” frozen turkey. 2) Your turkey should be 6-7 pounds more than the number of people you are serving. That way there will be enough white meat to go around. 3) If you can reserve your turkey ahead of the holiday you should do so.
To some, a pear is an apple’s ugly step-sister. They start to appear in stores around the time New York apples do. Most of the United States pears are grown in Washington or Oregon. For the most part softer fleshed varieties will have a buttery texture and firmer flesh varieties will have just a hint tartness to them before finishing with a mellow sweetness. I like the firmer fleshed pears. They eat more like a crisp apple. Pears are an acquired taste but if you want to
New York State apples are finally back in stores. Beyond the obvious, this should signal the season for apples from Chile and New Zealand is over. You may or may not have known that there are two seasons for apples. There is the Northern Hemisphere season, which we are in now, and the Southern Hemisphere season, which starts in the late spring and extends through the end of the summer. I’m sure you know a lot more about the Northern Hemisphere apples so I will jump right