opening night reception at seneca county fair

Opening Night Reception

Opening Night Reception

Here are the recipes that were made for our Opening Night Reception, using the best and freshest ingredients that Seneca County and the Finger Lakes has to offer. 

Now these recipes are available so you can recreate them at home - enjoy!

Venison Meatballs - Wild Harvest Table
  • 1 pound ground venison
  • 2 eggs, beaten
  • 6 tablespoons grated Parmesan cheese
  • ½ cup breadcrumbs or quick oats
  • 1-2 tablespoons olive oil
  • ¼ cup chopped fresh parsley
  • 1 tablespoon Italian seasonings (thyme, oregano, basil)
  • 1 clove minced garlic
  • ¼ cup minced onion (optional)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  1. In a large bowl mix all ingredients and form into 1½ inch meatballs.
  2. Lightly oil a large, heavy skillet or use a non-stick sauté pan and cook the meatballs over medium heat until brown and cooked through, turning frequently, for about 15 minutes.
  3. The meatballs can also be cooked in the oven at 375 degrees for about 25-30 minutes, until cooked through. Enjoy your meatballs with your favorite sauce or in a sandwich.
Oatmeal Zucchini Muffins - SNAP-Ed New York
Enjoy these tasty muffins loaded with walnuts for a quick breakfast or snack on the go. Recipe can also be made in a loaf pan with adjusted cook time.

Prep time: 10 minutes

Cook time: 20 minutes


  • 1 cup sugar
  • 3 eggs
  • ⅔ cup vegetable oil
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1 cup old fashioned oats, uncooked
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 3 cups shredded zucchini
  • 1 cup chopped walnuts (optional)

Recipe from Snap-ED New York:

Un-BEET-able Brownies - Farm to School
Servings: 24


  • 1 cup beet puree (about 2-3 medium beets)
  • 1/2 cup unsalted butter
  • 8 ounces semi-sweet or dark chocolate, chopped or chips
  • 3/4 cup white whole wheat flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup brown sugar, packed


  1. Boil whole beets until tender. Peel and puree in a blender.
  2. Preheat oven to 350°F. Line a 9x13 pan with parchment paper.
  3. Melt butter in a heavy saucepan on low heat. Add chocolate, stirring constantly until just melted. Take off heat and let cool.
  4. In a small bowl whisk together flour, cocoa, baking powder, and salt. Set aside.
  5. In a bowl or stand mixer, gently mix eggs for 30 seconds. Add vanilla and brown sugar and mix until light and airy, about 2 minutes. Add beet puree and then slowly add chocolate mixture. Add flour mixture until just combined. Pour batter into pan.
  6. Bake for 22-25 minutes, until toothpick comes out with just a few moist crumbs.

Adapted from:


Judy Wright
Sr. Agriculture Economic Specialist
315-539-9251 ext. 109

Last updated July 28, 2022