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Issue 43, 2008



Perspective: Maurice Hinchey. a Valley Table interview

Wine gone green. by Abby Luby


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.


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.


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)

Root Vegetable Curry

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

Potato-Leek Soup

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

Carrot-Ginger Soup

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

Now or Never

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!