ISSUE 43: OCTOBER-NOVEMBER 08
Features:
Perspective: Maurice Hinchey. a Valley Table interview
Wine gone green. by Abby Luby
Departments:
Good stuff: Cheese awards; New wine and food websites; School garden; Wine book.
Openings: Gomen Kudasai; Via Vanti!; Drew’s on the Square.
October-November 08 Events
Books: Beautiful recipes; Milk; Tomatoes.
Letters
Fabulous farms, food and markets.
Locally grown: Smokey and the swallows. by Keith Stewart
By the glass: Love that list. by Steven Kolpan
The chef & the farmer: Shelley Boris of Fresh Company & Guy Jones of Blooming Hill Farm.
New crop: Lisa Schwartz of Rainbeau Ridge Farm & Michele and Eric Thompson of Belmond Farm.
The kitchen garden: Root soups and just desserts. by Barry Ballister
Eating by the season: On cabbage. by Anne Dailey
On the plate: Amuse bouche: Lamb bacon, heirloom tomato jam and organic greens on Yukon potato chip.
Recipes:
Beets with butter and anise seed (Shelley Boris / Fresh Company)
Root vegetable curry (Shelley Boris / Fresh Company)
Carrot-ginger soup (Barry Ballister)
Borscht (Barry Ballister)
Potato-leek soup (Barry Ballister)
Hubbard squash pumpkin pie (Barry Ballister)
Sweet potato nut pie (Barry Ballister)
Butternut squash (Barry Ballister)
Traditional sauerkraut (Seth Travins / Hawthorne Valley Farm)
Mountain Brauhaus sauerkraut (Kevin Casey / Mountain Brauhaus)
Kimchi (Susie Park / Toro)
Rueben strudel (Kevin Casey / Mountain Brauhaus)
Lamb bacon, heirloom tomato jam and organic greens on Yukon potato chip (Jerry Crocker / Back Yard Bistro)
Shelley Boris / Fresh Company Serves 6 – 8 Ingredients 1 13 1/2-ounce can unsweetened coconut milk 1 split lemongrass stalk 1 tablespoon ginger, garlic, scallion, cilantro, fresh green chile
Barry Ballister Serves 6 Ingredients 4 cups coarsely chopped peeled potatoes 6 cups broth stock (vegetable or poultry) 3 cups thinly sliced leek 1 cup whole milk or half-and-half kelp
Barry Ballister Serves 4 Ingredients 6 to 8 medium to large carrots, peeled, medium chop 2 to 3 medium fingers of fresh ginger, peeled, grated 3 stalks celery, destringed, medium
Barry Ballister Serves 4 Ingredients 3 medium to large beets 4 cups vegetable stock 2 tablespoons honey 1/4 cup vinegar soy sauce to taste 1/2 pound green cabbage, finely shredded
THERE WAS A LITTLE MANTRA we used to chant around here for the first few years—when we hand delivered every copy and our balance sheet could fit on a business
Hudson Valley Restaurant Week is back this April 8-21!
