Field & Fork Network

Archive for February, 2012|Monthly archive page

Celebrate St. Patrick’s Day with fresh corned beef from Farmers & Artisans

In Uncategorized on February 28, 2012 at 3:18 pm

If there’s one thing that Western New Yorkers love, it’s a good party … and one of the biggest parties of the year is right around the corner! St. Patrick’s Day is coming up on Saturday, March 17, and tens of thousands will gather in downtown Buffalo on Sunday, March 18, to celebrate Buffalo’s Irish heritage with the annual St. Patrick’s Day Parade.

To help families celebrate this festive weekend, Farmers & Artisans in Williamsville is now accepting orders for fresh corned beef. The beef is raised locally at Librock Farms in Gasport and contains no hormones or antibiotics. It is then brined using a special recipe prepared by John Kudla of Avenue Boys Smokehouse, with facilities in Pendleton and North Tonawanda. Farmers & Artisans sold out quickly last year, so place your order soon! Orders must be placed by Tuesday, March 6, and will be available for pick-up on Wednesday, March 14.

“We start with the best-tasting local pastured beef, then cure it with the perfect blend of spices,” according to Julie Blackman of Farmers & Artisans. “The result is the best corned beef ever!”

A unique store carrying a wide variety of Western New York produce and products, Farmers & Artisans is located at 78 East Spring St. in Williamsville. Store hours are 9 a.m. to 7 p.m. Monday through Friday and 9 a.m. to 5 p.m. Saturday. For more information about the store or to place an order for fresh corned beef, please call 633-2830. You can also visit for more information, or follow Farmers & Artisans on Facebook for frequent updates.

Book Review- Food and the City

In Uncategorized on February 25, 2012 at 4:39 pm

With super grocery stores on every suburban street corner, and the attention weekend farmer’s markets get in the summer, it’s hard to believe we are looking at a failing industrial food system. In Food and the City: Urban Agriculture and the New Food Revolution by Jennifer Cockrall-King (Prometheus Books, February 2012), the award-winning food writer details the solution: Urban agriculture.

By examining alternative food systems in cities around the globe, including Paris, London, New York, Vancouver and Detroit, Cockrall-King said these are just a few of the places that are shortening their food chains, growing food within the city limits, and taking their “food security” into their own hands. What the author found was not just a small concern, but a global fear across all walks of society. Throughout the book, leaders from the urban-agriculture movement successfully communicate how to deal with “food deserts”. The solution appears to be simple. These forward-looking, innovative people have created growing spaces in concrete jungles: On rooftops, backyards, vacant lots, along roadways, and even in “vertical farms”.

Food and the City is proof that the urban food revolution is clearly underway and working. It is an exciting time for this game-changing movement, as educated foodies rebel against industrial food processes and reclaim growing communities, while learning how to re-distribute properly and eat locally.

Review by Michelle Blackley, editor of Edible Buffalo

Butternut Squash and Roasted Red Pepper Soup- A Recipe From Tasty Yummies

In Uncategorized on February 11, 2012 at 2:49 pm

Courtesy of Tasty Yummies

Excerpt from

I am super excited about how this soup turned out. This soup actually made me realize what a dork I am about good healthy food. It actually makes me stupid excited and I wanna dance around my kitchen! I love when you have an idea in your mind for a dish, you start experimenting, tasting and playing around and it just all falls perfectly into place. That happened with this soup. In fact, it actually came out better than I had imagined it would.

I topped this soup with a roasted red pepper puree that was inspired by a recipe I came across from Bon Appetit magazine in 2003 and I also drizzled some roasted butternut squash seed oil over top. I realize this oil is a very specialized product, and many of you may not have access to it, so you could certainly just use a good quality extra virgin olive oil, or just skip it altogether. The butternut squash seed oil that I have is from a company based in the Finger Lakes region of NY called Stony Brook Oils, I picked it up at Farmers and Artisans here in Buffalo. You can visit Stony Brook’s web site to get a listing of all of the stores you can buy their various squash seed oils at or you can even buy them online. Honestly, if you ever get a chance to try a pumpkin or a squash seed oil, do it. The flavors are incredible. It brings a unique nutty and roasted flavor to so many different dishes. I have never tasted anything like it.

I happened to be able to get my hands on some beautiful red bell peppers that I roasted on my stove top to use in this soup and for the puree on top. If the red peppers at your market aren’t looking so hot, just go with jarred roasted red peppers, they will work perfectly fine, too.

This naturally gluten-free and vegan soup is bursting with flavors and it is so beautiful and colorful. The roasted red peppers in the soup compliment the nutty flavor of the squash and the spicy, garlicky puree on top is a nice burst of bright flavor with a hint of spiciness. The puree was so delicious that I have been using it as a spread on sandwiches and on top of freshly steamed vegetables, etc. I feel like I always need to have a batch of this stuff on hand.

Courtesy of Tasty Yummies

Butternut Squash and Roasted Red Pepper Soup


  • 1 tbsp olive oil
  • 1 large butternut squash (about 2 to 2 1/2 lbs), peeled, seeded and cubed
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 cloves of garlic, minced
  • 2 roasted red peppers, diced (here is a great page of different options on how you can roast your own red peppers at home, I roasted mine on my stove top)
  • 1 tbsp fresh thyme, roughly chopped
  • 1/4 tsp of crushed red pepper flakes
  • 1 tsp kosher salt
  • 7 cups low sodium vegetable broth
  • butternut squash seed oil (or olive oil) for drizzling

Heat oil in heavy large pot over medium-high heat. Add onions, celery and butternut squash and sauté until the onions and celery are tender, about 10 minutes. Add garlic and roasted red peppers; stir 1-2 minutes. Add thyme, salt and vegetable broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 45 minutes.

Purée with an immersion blender or in batches using a regular blender or food processor*, until smooth. Return puree to pot. Thin soup with more broth if desired. Ladle soup into bowls. Top each bowl with 1 tablespoon of the roasted red pepper purée and a light drizzle of butternut squash seed oil. Sprinkle with a pinch of fresh thyme.

* When puréeing hot soup in a blender or food processor, do so in small batches, filling the blender pitcher only about halfway. Put the lid on, but remove that small cap in the lid (if you have it) and hold the lid down tight with a towel, otherwise the steam will cause the lid to explode off, spewing hot liquid everywhere. This has never happened to me, but it can, so be careful.

Roasted Red Pepper Puree
via Bon Appetit Magazine, November 2003



  • 2 roasted red peppers (approximately 1 cup)
  • 2-3 garlic cloves
  • 1/2 tbsp olive oil
  • 1/4 tsp crushed red pepper flakes

Puree all ingredients in processor until smooth. Season with salt and pepper.

Post, photos and recipe courtesy of Beth Manos-Brickey of Tasty Yummies. You can find the original post and many more delicious seasonal recipes at

The Politics of Food

In Uncategorized on February 7, 2012 at 10:49 am

Dear Edible Buffalo Readers:

Since the release of the winter 2012 issue of Edible Buffalo’s editorial, You Are What You Eat, I have received heated feedback, but not the constructive dialogue I was hoping to invite. Due to recent heedless comments, I have decided to address the issue and further explain my original intentions for this editorial.

By Carole Topalian

Food choices are personal, just as politics are. When one takes the initiative to make their views known, they are welcoming debate. The intention of the editorial in the winter issue was to relay a very personal experience. It was during said lunch where I and Edible Buffalo were attacked for publicizing a pig roast, from someone who was very self-righteous. This woman talked the talk but she wasn’t the picture of health that she was boasting to be. I am a former vegetarian and have a mostly plant-based diet, which she wasn’t aware of, but decided to be critical anyway. We all enter social situations with our own baggage and noise, but it’s how we react to predicaments that show our true character.

Unfortunately, my attempt to start a conversation about food choices with this editorial, and discuss why we make these food choices and explain to our community why they are beneficial, has turned into antagonizing emails and accusatory Facebook posts. I hope the audience is ready to share their personal stories, have an educated discussion and realize that no one is right or wrong in this situation.

In the pages of Edible Buffalo we try to meet the dietary likes of all Western New Yorkers, with interesting profiles, news related tales and innovative recipes. I hope that you continue to follow our stories and participate in worthwhile communication with a common goal of eating local, and continue to bring the farm to table mission home.


Michelle Blackley


Edible Buffalo