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
Eating by the Season
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
Chicory Salad with Piave, Toasted Hazelnuts & Roasted Grape Vinaigrette
Valley Table Staff
Gaskins Chef Nick Suarez Three types of radicchio lend beautiful color to this salad, which “is a simple way to highlight the beautiful chicories we get from Sparrowbush Farm [in
Chicories & Celery Caesar
Valley Table Staff
Maple & Rose Chef Ryan Hart An oft-overlooked salad ingredient, celery adds lots of crunch to this bitter, mixed-chicories riff on the classic Caesar. Ingredients 1 cup torn bread 6
What Are Chicories and How Do You Cook With Them?
Samantha Garbarini
We’ve hit the winter-produce slump. Besides root vegetables, chard, and kale, there’s not much that’s local and fresh come December. One notable exception? Hardy, wonderfully bitter, colorful chicories. “In winter,
Go Mad for Hudson Valley Mushrooms
Samantha Garbarini
As the temperature and the leaves drop, the woods may look dead and bare, but there’s something growing among and on the trees: mushrooms. Fungi, spurred by the wet weather
Fresh Sour Cherry Pie
Valley Table Staff
By Judy Clarke / Prospect Hill Orchards Use your favorite pie crust recipe for this pie. makes 1 9-inch pie Ingredients 4 cups fresh cherries, washed, drained, pitted 1/4 teaspoons
Sour Cherries & Dumplings
Valley Table Staff
By Judy Clarke / Prospect Hill Orchards serves 6 to 8 Ingredients 4 cups whole sour cherries, washed, drained, pitted 1 1/2 cups sugar 1/2 teaspoon almond extract 2 cups
Sour Cherry Salsa
Valley Table Staff
By Leslie Coons Bostian makes about 2 1/2 cups Ingredients 2 1/4 cups fresh sour cherries, pitted, coarsely chopped 1 tablespoon sugar 3 tablespoons diced red onion (about half of
Radishes
Leslie Coons Bostian
Though often relegated to accompaniment status, the radish is no wallflower. (Well, it is, sort of—botanically, both radishes and wallflowers are members of the Brassicaceae family.) Among spring’s first offerings,
