Did you know New York is one of the top agricultural states in the nation? It is! About 20 percent of the state’s land area—more than seven million acres—is farmland, with some 36,000 crop and dairy farms. New York is the second-largest producer of apples, snap beans and maple syrup; third in cabbage, grapes and dairy; and fourth in pears. Overall, agriculture in our state is a $42 billion industry.
As you might imagine, fall is one of the best times for seasonal produce around these parts. The air gets crisper, the leaves turn shades of gloriousness, and the harvest is bountiful: apples, beets, broccoli, Brussels sprouts, cranberries, escarole, fennel, leeks, pumpkins, squash and so much more.
When we’re in need of ideas of what to prepare and how to prepare it, we turn to a favorite chef, Carmine Mortellaro. Carmine is the sous chef for Syracuse University Food Services.
Read the full story at Syracuse University News.