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Issue 49, 2010



The green ways of Shabazz Jackson. by Tracy Frisch

About the business: Peter Kelly on hospitality. a Valley Table interview

Special section: Hudson Valley Restaurant Week.

Chefs in shape. by David Neilsen

Fabulous farms, food and markets.

Stone barns redux. by Abby Luby


Good stuff: Maple sugar party; not eating for hunger; another farm camp; seed library; golf for farms.

March-May 10 Events

By the glass: Label lore. by Steven Kolpan

Deja vu: Not just for breakfast anymore. by Peter Rose

Up close: Marge Randles / The Argyle Cheese Farmer. by Tracy Frisch

Locally grown: Farming under cover: high tunnels, low tunnels and greenhouses. by Keith Stewart

Winter farmers’ markets.


Vegetarian lentil soup (Chef Gaspare Maniscalchi / Leo’s Ristorante)

Buffalo chicken quesadilla (Chef Laura DiGiorno / Valley Restaurant)

Wild nettle and cauliflower soup (Chef Jerry Crocker / Back Yard Bistro)

Pumpkin cornmeal pancakes (Peter Rose)

Stacked flensjes with applesauce (Peter Rose)

“The Best Pancake” (Peter Rose)

Wild Nettle & Cauliflower Soup

Chef Jerry Crocker / Back Yard Bistro Ingredients 8 cups vegetable stock 1 large head cauliflower 2 to 4 cups nettle leaves 1 head garlic, peeled 6 tablespoons extra virgin

Reasons to Come to the Hudson Valley

YOU’VE HEARD OF GREAT RESTAURANT cities: New York, Chicago, San Francisco, Washington, D.C. They’ve got nothing on us, except population density (which they can have). We’ve got a whole big,

Not Just For Breakfast Anymore

IN GREAT BRITAIN, SHROVE TUESDAY, the day before Ash Wednesday and the beginning of Lent, is Pancake Day. In the Netherlands, every day can be an occasion to eat pancakes.

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