As the days grow cooler and the leaves turn golden across the Adirondacks, our kitchens begin to shift in step with the season. Fall in this region isn’t just beautiful – it’s also abundant, offering a rich harvest of local ingredients that bring warmth and depth to autumn dining. At Marcy Bar and Restaurant, we’re passionate about highlighting the best the season has to offer, sourced directly from trusted local farms and producers.
This year, we’re especially excited to feature three standout ingredients: Kubocha squash from Juniper Hills Farms, Broken Arrow Ranch venison, and locally foraged Adirondack mushrooms. Each ingredient carries a story, a sense of place, and a flavor profile that makes fall dining in the Adirondacks something memorable and nostalgic.
Kubocha Squash from Juniper Hills Farms
Often called “Japanese pumpkin,” Kubocha squash has a sweet, nutty flavor and velvety texture that makes it perfect for fall. Grown at Juniper Hills Farms, just a short drive away, this squash thrives in the cool autumn climate of the Adirondacks.
Why it’s perfect for fall:
- Naturally sweet and rich, making it a versatile base for both savory and sweet dishes.
- Packed with nutrients, including vitamin A and fiber, offering comfort food that’s also nourishing.
- A local staple, harvested at peak ripeness, ensuring freshness and sustainability.
From roasted wedges to silky purees, Kubocha squash is the kind of ingredient that elevates any dish with a balance of comfort and sophistication.
Broken Arrow Ranch Venison
Few ingredients embody the Adirondack spirit like venison. Broken Arrow Ranch venison delivers on both quality and authenticity, providing lean, flavorful meat that feels right at home in fall cuisine.
Why it’s perfect for fall:
- Lean yet robust flavor, making it an ideal alternative to beef or pork.
- Pairs beautifully with seasonal herbs and vegetables, especially earthy flavors like squash, mushrooms, and root vegetables.
- Sustainably sourced, supporting local agriculture and responsible land stewardship.
Venison reflects the heart of Adirondack cooking – honest, hearty, and deeply connected to the land. It’s the kind of ingredient that turns an ordinary dish into a memorable dining experience.
Adirondack Mushrooms
Fall is peak season for mushrooms in the Adirondacks, and local varieties add an earthy, umami-rich dimension to seasonal dishes. Whether it’s chanterelles, oyster mushrooms, or shiitakes grown by AHA local farms, mushrooms bring texture and depth that can’t be matched by out-of-season imports.
Why they’re perfect for fall:
- Naturally foraged and farmed locally, capturing the authentic flavors of the Adirondack forest floor.
- Complex flavor profiles that enhance everything from pasta to venison to risotto.
- Seasonal versatility, working well in both comforting rustic dishes and refined culinary creations.
These mushrooms are more than just an ingredient – they’re an essential taste of the Adirondacks in autumn.
Celebrating Seasonal Dining in the Adirondacks
What makes fall dining in the Adirondacks so special is the opportunity to enjoy ingredients at their peak, grown and harvested just steps from our kitchen. By featuring Kubocha squash from Juniper Hills Farms, Broken Arrow Ranch venison, and Adirondack mushrooms, we’re able to create dishes that are as rooted in the season as they are in our community.
This fall, we invite you to stop in and experience the flavors that define autumn in the Adirondacks. From the earthy sweetness of squash to the bold richness of venison and the forest-floor depth of local mushrooms, every bite tells the story of the season.
