While I wait for rhubarb with bated breath, I’m using the last of summer’s local blueberries from the freezer and tossing them with sliced peaches, plenty of lemon and a hint of spice to make the extra jammy filling between a crisp and buttery brown sugar-cornmeal crust and crumble. Inspired by one of my fav desserts from Bloomville’s own Alison Roman, I like to slice this up and walk out the door with this sturdy treat in my hand—no fork necessary!

The darkest maple blend from Andes’ own Darview Maple—freshly made!—baked into a rich, sweet, chess-style custard with local eggs and cream, in a butter crust, and finished with flaky salt. A Delaware County favorite!

The pot pie swan song for the season! Tender chicken braised with lemon, foraged ramps, green peas, garlic scapes, mint, and a just a hint of smokey bacon in a double butter crust and finished with flaky salt. Serves 4 for dinner, and perfect for when you were too busy in the garden to cook ;)