ISSUE 49: MARCH-MAY 10
The green ways of Shabazz Jackson. by Tracy Frisch
About the business: Peter Kelly on hospitality. a Valley Table interview
Special section: Hudson Valley Restaurant Week.
Chefs in shape. by David Neilsen
Fabulous farms, food and markets.
Stone barns redux. by Abby Luby
Good stuff: Maple sugar party; not eating for hunger; another farm camp; seed library; golf for farms.
March-May 10 Events
By the glass: Label lore. by Steven Kolpan
Deja vu: Not just for breakfast anymore. by Peter Rose
Up close: Marge Randles / The Argyle Cheese Farmer. by Tracy Frisch
Locally grown: Farming under cover: high tunnels, low tunnels and greenhouses. by Keith Stewart
Winter farmers' markets.
Vegetarian lentil soup (Chef Gaspare Maniscalchi / Leo's Ristorante)
Buffalo chicken quesadilla (Chef Laura DiGiorno / Valley Restaurant)
Wild nettle and cauliflower soup (Chef Jerry Crocker / Back Yard Bistro)
Pumpkin cornmeal pancakes (Peter Rose)
Stacked flensjes with applesauce (Peter Rose)
"The Best Pancake" (Peter Rose)