
5 Floral Cocktails That Scream Spring in the Hudson Valley
Head to these Hudson Valley bars for floral cocktails that combine botanical liquors with spring flavors for refreshing sips.
Head to these Hudson Valley bars for floral cocktails that combine botanical liquors with spring flavors for refreshing sips.
With the weather colder than ever, these local restaurants whip up savory soups to get you through the frigid winter.
Early summer means U-pick season in the Valley, and these local eateries are serving up sweet and tangy berry desserts with the bounty.
Level up from the champagne and ring in the new year right with these celebratory cocktails that will keep the vibes high through midnight.
Incorporate the harvest season fruit persimmon into your drinks, desserts, and dishes to add some sweet, rich, and fruity flavor notes.
If you’ve had your fill of butternut squash and pumpkin this season, add these overlooked fall vegetables into your rotation instead.
It’s corn season in the Hudson Valley, so lean into the summer vegetable with these seasonal recipes that everyone will love.
The season lasts just a few weeks (mid-June to early July) so head straight to one of these 12 farms to get your fill.
The potato is often characterized as humble, but in truth the tuber fueled the rise of empires and literally changed the world.
“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
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
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
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
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:
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
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
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
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
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I’ll always love fall in the Hudson Valley best, but there’s something so special about spring. Budding trees, greenery, a warm breeze here and there, daffodils and tulips…you can’t help getting caught up in it all, buoyed by feelings of expectancy and optimism for a new season and fresh start.
Hudson Valley Restaurant Week is back this October 28 to November 10!