ISSUE 13: SEPTEMBER-NOVEMBER 01
Cover:
Go and return (Laurie Goodhart)
Contents:
Refrigerator, unplugged. by Jeff Walker
A is for Hudson Valley apples. by Leslie Coons
Locally grown: A garlic affair. by Keith Stewart
Fabulous farms, food and markets.
Kitchen garden: Basil. by Leslie Coons
Italia. by Darin Hudson
Deja vu: Feeding the revolution. by Adam Schenkman
On the hoof. by Judith Hausman
Good stuff
September-November 01 Events
Marketplace
Recipes:
1940s apple cake (Essell Hoenshell-Watson / Alternative Baker)
Branzino arrosto (Eddie Lauria / Aroma Osteria)
Whole wheat spaghetti with mushroom and pesto (Rossano Giannini / Lanterna Tuscan Bistro)
Stracotto al barolo (Sali Hadzi / Il Cena’ Colo)
Orecchiette with broccoli rabe (Vito Cinquepalmi / Hostaria Mazzei)
Colonial Black English roasted pork loin with chorizo fritter and summer corn and tomato salad (Greg Gilbert, Crabtree’s Kittle House)
Essel Hoenshell-Watson, The Alternative Baker Makes 2 10″ bundt pans or 1 deep 10″ pan Ingredients 1 pound whole local (organic, if possible) baking apples, peeled, cored, chopped into 1/2-inch
Hudson Valley Restaurant Week is back this October 28 to November 10!
