Milk
Valley Table Staff
MILK IS THE FIRST FOOD everybody in the world eats. It has been called the perfect food, the universal ingredient. Standing alone, straight up, unaltered, it is a healthful, naturally
Eating by the Season
Beef Ragu
Valley Table Staff
Chef David Wurth, Local 111 A ragu sauce is one of the classic Italian preparations. This one employs slow-braising that results in a rich, hearty sauce with chunks of beef
What’s Your Beef?
Text and photos Anne Dailey
THE AVERAGE AMERICAN eats 67 pounds of beef a year—as burgers, in winter stews, roasted slowly in the oven, and even raw. But all beef is not created equal. Those
Crispy Trout with Sorrel and Macadamia Nut Sauce
Valley Table Staff
Chef/Owner John Novi, DePuy Canal House Serves 4 Ingredients 4 trout fillets (skin on) 1 cup macadamia nut (walnuts may be substituted) 3 cloves garlic 1/4 cup minced onion 3
Whitecliff Winery Rainbow Trout Fish Tacos
Valley Table Staff
Michael Migliore, Whitecliff Vineyard & Winery This is a simple whole-fish grilling technique that allows you to have beautiful large chunks of sweet trout for your tacos. Ingredients Whole fresh
Asparagus and Ramp Soup
Valley Table Staff
Chef Josh Kroner, Terrapin Serves 6 Ingredients 2 tablespoons butter 3 pounds asparagus, bottom half peeled and chopped 1 medium potato, peeled and chopped 2 cups Italian parsley, chopped 5
Asparagus Nage with Sauteéd Shrimp
Valley Table Staff
Chef John-Michael Hamlet, John-Michael’s at Purdy’s Homestead Ingredients 4 tablespoons butter 4 bunches fresh asparagus 3 shallots 5 cloves garlic 10 sprigs fresh thyme 1 quart fresh vegetable stock 2
Wild Ramp and Goat Cheese Tart
Valley Table Staff
Barbara Bogart, Locust Tree Restaurant Serves 8 Ingredients Tart Crust 2 1/2 cups all-purpose flour 1/2 pound butter (2 sticks), cut into cubes 1/2 cup pink peppercorns, crushed 2 teaspoons
Sweet Pea Panna Cotta
Valley Table Staff
Bruce Kazan, Main Course Catering Serves 1 or 2 Ingredients 1 pound fresh spring peas 1 cup leaf spinach 1/2 cup scallions 4 garlic cloves, diced 2 teaspoons olive oil
Grilled Pork with Garbanzo Beans, Charred Spring Onion, Morels and Pea Greens
Valley Table Staff
Chef Devon Gilroy, The Corner Serves 4 Ingredients Basic brine for pork (1 1/4 gallons water, 3/4 cup salt, 1/2 cup sugar, black peppercorn, bar leaf, coriander seed to taste)
Ricotta Cavatelli with Guanciale, Mint and Sweet Pea Pesto
Valley Table Staff
David Amorelli, Harvest-on-Hudson / Photos by Jermaine Haughton Makes 2 cups Ingredients SWEET PEA PESTO 2 cups sweet peas 1 cup mint leaves 1/4 cup parsley leaves 2 ounces pistachio,
Spring Pea and Watercress Risotto
Valley Table Staff
Dafna Mizrahi, Monte’s Local Kitchen & Tap Room Serves 4 Ingredients 1 pound fresh spring peas 1/2 yellow onion, julienned 2 tablespoons butter 2 tablespoons olive oil 2 pounds fresh
Fiddleheads & Ramps
Anne Dailey
WINTER FOR A LOCAVORE can be long and relatively bland. While root vegetables and meat from the freezer have plenty of appeal and possibilities, even the most intrepid member of
Eating by the Trout Season
Jerry Novesky
NO MATTER HOW YOU slice—or fillet—it, trout is a favorite fish of anglers, wildlife lovers and chefs alike. Barring a late season blizzard or flood, April through June in these
Hunting Morels in the Hudson Valley
Christine Gritmon
ON APRIL WALKS THROUGH THE WOODS, some hikers look for trout lilies or buds on the ash trees as a confirmation that spring has arrived. Some listen for the distinctive
Eat Your Peas
Robin Cherry
WHEN IT COMES TO PEAS, there seems to be no middle ground. Either you’re saddled with the memory of your mother admonishing, “Eat your peas,” (as if eating the overcooked,
Maple Syrup Matures
Greg Weber
BRI HART IS STANDING in the “sugar shack” at White Oak Farm in Yorktown Heights explaining how maple sap is converted to maple syrup. It’s a cold day in January,
Ful Medames (Traditional Egyptian Breakfast)
Valley Table Staff
Nabil Ayoube, The Chef’s Table Ingredients Beans 1 pound dried fava beans 1 tablespoon white rice, uncooked 1 tablespoon red lentils, uncooked Salsa 1/2 cup medium chopped red onions 1/2
