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Eating by the Season

Pumpkin Season Has Arrived in the Hudson Valley

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

Potato-Ramp Soup

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

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

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

Fried Delicata Squash Rings with Herb Dipping Sauce

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

Braised Chicories & Gigante Beans

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