Strawberries
Anne Dailey
IF THERE’S ONE FOOD of this season that everyone would like to savor a little longer, it’s strawberries. The succulent fruit is only around for about a month, and let’s
Issue 41, 2008
ISSUE 41: JUNE-JULY 08
Features:
Strawberry fields forever? by Tracy Frisch
Eat local and laugh: We’re all in this togther. by Todd Essig
On stonewalls & stoneware. by Jane Herold
Compost that! by Helanna Bratman
It’s in the cards. by Jerry Novesky
Departments:
Good stuff: Saving a CSA; Saving an apple tree; New calendar; Local food challenge; Farm-to-chef dinner.
June-July 08 Events
Books: Endangered food; and a new book from Michael Pollan, Mark Winne and Joel Salatin.
Openings: Woody’s All Natural; La Cienega; Bread Alone Cafe; Harvest at Greenwood Lake.
Fabulous farms, food and markets.
Locally grown: Breakdown: Perils of the truck farming life. by Keith Stewart
The kitchen garden: Perennially yours. by Barry Ballister
New crop: Dan Madura of Madura Farms & KayCee Wimbish and Owen O’Connor of Awesome Farm. by Barry Ballister
By the glass: Judgement day. by Steven Kolpan
The chef & the farmer: Erik Johansen of Iron Forge Inn & Alan Ochs of Ochs Orchard. by Steven Kolpan
Eating by the season: Eggs. by Anne Dailey
Saving the season: Strawberries. by Anne Dailey
On the plate: Chicken liver toast.
Recipes:
Seasonal mostarda (Erik Johansen / Iron Forge Inn)
Frozen lemon souffle (Leonard Mott / Le Chambord)
Spaghetti carbonara (Eric Gabrynowicz / Valley Restaurant at the Garrison)
Classic strawberry jam (Marnie MacLean / Thompson-Finch Farm)
Frozen strawberries (Marnie MacLean / Thompson-Finch Farm)
Strawberry margarita (Marnie MacLean / Thompson-Finch Farm)
Chicken liver toast (Kevin Katz / The Red Onion)
Breakfast Pizza
Valley Table Staff
Chef Claudia Levesque, Homespun Foods Ingredients 1 onion, diced and sauteed in olive oil. 1 Russet potato, sliced, seasoned with salt and pepper and browned in olive oil. 4 or
Spaghetti Carbonara
Valley Table Staff
Eric Gabrynowicz, Tavern Restaurant The sauce for this classic pasta dish is created when the pasta comes out of the water and into the bowl. The heat from the pasta
Our Local & National Egg Industries
Anne Dailey
WORSHIPPED, MALIGNED AND MISUNDERSTOOD, eggs have survived the rollercoaster ride of nutritional favor and now enjoy a fairly accepted status as a healthful food choice. But the fact that you
Strawberry Margarita
Valley Table Staff
Marnie MacLean, Thompson-Finch Farm / Photo by Margaret Rizzuto Ingredients 1 quart frozen strawberries, 2 cups lemonade or lemon juice A little bit of sugar Tequila (the amount is a
Frozen Lemon Souffle
Valley Table Staff
Chef Leonard Mott, Le Chambord Ingredients 5 egg whites 1 cup granulated sugar 1 1/2 cup almonds, lightly toasted, finely chopped 2 cups granulated sugar 1 cup water 10 egg
Chicken Liver Toast
Valley Table Staff
Chef Kevin Katz, The Red Onion Ingredients 1 pound chicken livers 2 medium onions, diced fine 2 bunches sage 2 ounces dry sherry 2 ounces dry white wine 2 ounces
