The spring issue of The Valley Table is now available. Come along as we explore the Hudson Valley and prepare for Hudson Valley Restaurant Week!
Abby Luby guides us on a tour of Ronnybrook Farm's family dairy farm and meets a few cows (with names!) along the way, while Tracy Frisch spends some time at the intentional communities of Columbia County's Camphill movement.
In "Eating by the Season," contributor Christine Gritmon forages for morel mushrooms and outlines three delicious recipes for when you finally track down some of spring's little miracles. Steven Kolpan argues the case for a Hudson Valley signature grape in "By the Glass," while Keith Stewart proposes a soil test to increase the productivity of your backyard garden.
Check out the best of Hudson Valley cheese with Toni Senecal. Get the inside scoop on the region's newest restaurants and find out about the Hudson Valley's latest "Good Stuff." It's all here, and more, in the spring issue of The Valley Table.
HVRW Exclusive Recipes
In advance of spring Hudson Valley Restaurant Week, some of the region's best chefs are dishing out recipes for their favorites, including mouthwatering entrees, delicious desserts, unique side dishes and party-friendly appetizers.
New recipes will be added on a frequent basis, so check back for the latest additions to the Spring Restaurant Week recipe list.
From January 10 through February 2, Beacon Artist Union Gallery will showcase Organic, a massive project by photographer Francesco Mastalia. Using an antique large-format camera and historic wet-plate collodion process, Mastalia documented, in images and words, more than 100 Hudson Valley farmers and chefs.
The project, previewed in Valley Table 61, will be published in book form later this year.
An opening reception is scheduled for January 11 from 6-9pm at the gallery, 506 Main Street, Beacon.
Happy New Year from The Valley Table!
Keep your New Year's resolutions on track this year! The Hudson Valley is brimming with winter farmers' markets, where, in addition to hardy root vegetables and storage apples, you can perk up your winter table with fresh greenhouse produce and artisanal breads, cheeses, and meats. Or take home some great homemade jams, preserves, or pickles.
Join the fun at a winter market. You CAN eat local all year long in the Hudson Valley.
For a full listing of winter farmers' markets in the Hudson Valley, view the January newsletter.