Potatoes Deliver Cozy and Comforting Flavor in the Hudson Valley
Robin Cherry
The potato is often characterized as humble, but in truth the tuber fueled the rise of empires and literally changed the world.
Eating by the Season
Garlic Is Homegrown Gold in the Hudson Valley
Robin Cherry
“You can never have enough garlic. With enough garlic, you can eat The New York Times.” That quote from the late CBS News correspondent Morley Safer is music to the
6 Ways to Cook With Hudson Valley Corn This Summer
Lauryn Starke
Summer in the Hudson Valley is in full swing, bringing with it the area’s harvest of fresh summer produce. Corn is one of the season’s staple vegetables, with endless ways to
Spring Into Asparagus Season in the Hudson Valley
Robin Cherry
Asparagus emerges from the ground each spring like a spindly green alien checking out life on earth. I’d never seen it grow before I moved to the Hudson Valley, but
Pumpkin Season Has Arrived in the Hudson Valley
Robin Cherry
FROM HALLOWEEN’S CLASSIC jack-o’-lanterns to the bowl of little orange gourds that always decorated my grandmother’s table (from Columbus Day to Thanksgiving), nothing says autumn like pumpkins. The pumpkin is
Heirloom Tomatoes Are Summertime Gold in the Hudson Valley
Leslie Long with Lauren Naru
The divide between a tasteless supermarket hybrid and a lovingly grown heirloom tomato could not be greater. At Hepworth Farms in Milton, twin sisters Gail and Amy Hepworth grow more
What to Do With Spring’s Foraged Ingredients in the Hudson Valley
Megan Wilson
As the buds on the trees turn into fully formed green leaves, it’s safe to say that winter is over and spring is in full swing. Another sign of the season:
Potato-Ramp Soup
Valley Table Staff
Courtesy of Chef Nicholas Leiss, Farms2ChefsTable blogger This recipe is a play on the classic vichyssoise. Traditionally served cold, this potato-ramp version can be served hot as well. It’s perfect
Ramp Pesto
Valley Table Staff
Courtesy of Chef Josh Kroner, owner of Terrapin in Rhinebeck Ramps are susceptible to parasites and bacteria, so they need to be cleaned very well and cooked thoroughly before they
Ramp Season Arrives in the Hudson Valley
Mike Diago
In April, the sun lies over the cold forest floor, permeating the insulating duff. Ice crystals dissolve, the ground loosens, and dormant ramp bulbs sprout, pushing their leaves toward the
Grilled Acorn Squash with Vinegar Pepper Yogurt, Cider Gastrique, Aleppo, and Sage
Valley Table Staff
Courtesy of Dan Sabia, Wood Fire Food Ingredients • 1 cup honey • ¼ cup chopped vinegar peppers • ¼ cup cider vinegar, plus more for seasoning • 1 acorn squash, cut lengthwise
Roasted Butternut Squash with Goat Cheese and Pepitas
Valley Table Staff
Courtesy of Blooming Hill Farm, Monroe Ingredients • 2 butternut squash, halved and seeded • 1/4 cup olive oil • 4 oz goat cheese • ¼ cup pumpkin seeds, toasted • 2 tablespoons honey
Fried Delicata Squash Rings with Herb Dipping Sauce
Valley Table Staff
Courtesy of Chef Jesse Frederick, Butterfield, Stone Ridge Ingredients • 1 delicata squash • 1/4 cup maple syrup • 8 sage leaves • 2 tablespoons olive oil • 1 cup aioli or mayonnaise • 1 tablespoon
Winter Squash Is the Hudson Valley’s Ingredient of the Season
Sabrina Sucato
When it comes to capturing the cozy flavors of autumn in the Hudson Valley, nothing hits the spot like winter squash. “[Winter squash] have an outstanding taste,” notes Michael Compton,
Try out Grilled Shrimp with Arugula, Red Onion, and Garlic for Dinner
Valley Table Staff
From Chef Waldy Malouf of The Culinary Institute of America In this savory dish, shrimp are grilled with garlic, spicy red pepper flakes, and red onion, and served with fresh
Orecchiette with Arugula Sauce & “Olio Santo”
Valley Table Staff
From Ric Orlando of New World Bistro Bar We Americans have come to love arugula in salads and even as a pesto, but lightly cooked, it adds a delicious, nutty
Why Arugula Is the Spring Vegetable of Your Dreams
Jonathan Ortiz
The warmer weather is on its way, and with it the joys of spring. One such joy? Arugula. A member of the Brassicaceae family — think broccoli, cabbage, kale, and collards
Braised Chicories & Gigante Beans
Valley Table Staff
8 North Broadway & 273 Kitchen Chef Constantine Kalandranis Can’t find pre-cooked gigante beans? Any cooked or canned white bean (or even chickpeas) works well in this recipe. Ingredients ½
