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Issue 31, 2006



Pear (Nita Klein)


Gardening with spirit. by Abby Luby

Isreal’s dairy. by Jan Greenberg

All about eggs. by Lynn Tonelli

Resurrecting the Kirkland. by Patricia Murphy


Good stuff: Apple brandy; Tonelli photography.

March-May 06 Events

Books: Keith Stewart’s farm; Anne Priest’s sheep and more.

Openings: Calo 52; Haymaker; Midsummer Farm; Stissing House.

CSA projects in the Hudson Valley.

Dining out: Kicking, screaming, eating. by Leslie Coons

Locally grown: Herb economics. by Keith Stewart

By the glass: Zinfandel. by Steven Kolpan

Up close: Chris Lopa of Zeph’s. by Abby Luby

At home in the kitchen: Cathryn Fadde: This one’s for me. a Valley Table series

Last call: A blessing. by Sister Mary Ann Garisto


Hazelnut biscotti and lemon ice cream (Vicki Zeph / Zeph’s)

Spinach, goat cheese and sun-dried tomato quiche (Kathryn Grizzanti / Warwick Valley Winery Bakery & Cafe)

Cook the perfect egg: scrambled, poached, soft boiled (Jennifer Stack / Ceder Hill Farm Bed & Breakfast)

Sauerbraten and potato dumplings (adapted form Otto Bier / The Rathskeller)

Hazelnut Biscotti

Vicki Zeph, Zeph’s Ingredients 2 whole eggs 1 egg yolk 1 cup sugar 1/2 teaspoon vanilla 1-3/4 cups all purpose flour 1/2 teaspoon baking powder pinch of salt 2 cups

Potato Dumplings

Otto Bier Ingredients 6 large potatoes, unpeeled 1/3 cup flour 1/2 teaspoon salt 2 eggs, beaten chopped parsley (optional) Method Boil potatoes until tender (about 20 to 30 minutes). Drain

Hudson Valley Restaurant Week is back this April 8-21!