Edible Western NY & Erie Lakeshore

You know the old English proverb “an apple a day keeps the doctor away!” There is no better time than fall to sink your teeth into one of New York State’s greatest commodities—heralded as the state’s official fruit. The Empire State is the nation’s second-largest producer of apples, after Washington. According to Cynthia Haskins, president and CEO of the New York Apple Association, the state produces over 250 different apple varieties with 30 of those grown in commercial volumes.

Whisk all dry ingredients together in a large bowl. In a smaller bowl, add egg, milk and vanilla. Mix together. Gently pour the liquid ingredients into the dry ingredients and whisk to form a batter that is slightly runny but still intact. Add the diced apple. Using a spatula, fold the apples in with the batter. Heat the oil to 375°F over medium-high heat. Carefully drop ¼ cup of batter in slowly. Fry until golden brown, approximately 2–3 minutes per side.

Larger Space Accommodates Bigger Plans There are people who love food, and then there are people like Edinboro Market’s Executive Director Marti Martz and her husband and partner, Operations Manager Curtis Hals, who eat, sleep and dream about food. “We love food—that’s what it boils down to, right? That’s why we started this whole thing,” said Martz.

A childhood favorite for some and sure to be a crowd pleaser, Egg in a Cup becomes a delectable delight with the addition of whipped truffle butter toast points. Serve with bread and butter pickles on the side for added crunch and an explosion of flavors. Egg in a Cup with Whipped Truffle Butter Toast Points 2 jumbo farm-fresh eggs 4 toast points Butter (I used homemade whipped truffle salt butter) Bread and butter pickles Fill a small pot with cold water and bring to a rapid boil.

A tribute to farmers everywhere, this breakfast staple that originated on rural Mexican ranches hits all the high notes and packs a protein punch with hearty beans, crispy eggs and salsa. Have some fun with the toppings by adding fresh avocado slices, cilantro, pico de gallo and crumbled Cotija cheese. Substitute salsa verde (green chili salsa) in place of red salsa to mix it up.

Preheat a griddle or large skillet on medium heat. Prepare the wet ingredients by mixing the ricotta, milk and egg yolks in a large bowl until combined. Add the optional vanilla extract and lemon zest, if desired. In a separate, smaller bowl, mix the dry ingredients: flour, sugar, baking powder, soda, salt and optional cinnamon, if desired. Slowly add in the dry ingredients to the wet, stirring constantly until all ingredients are fully incorporated. Do not over mix.

There are some people who like peanut butter, and then there are some people who LOVE peanut butter. Dawn Murphy, founder of local nut butter sensation Whizz-n-Smash and the recent recipient of the Emerging Business of the Year award from the Chautauqua County Chamber of Commerce, falls into the latter category. While whipping up her own homemade peanut butter for a recipe, the Fredonia native stumbled upon something truly unique. “I didn’t google anything or look anything up,” said Murphy.