Garlic
Robin Cherry
EVER BEEN TO A CARROT FESTIVAL? Probably not. But you can honor garlic (the stinking rose) at more than two dozen festivals in the United States—including one in Saugerties—as well
Issue 55, 2011
ISSUE 55: SEPTEMBER-NOVEMBER 11
Features:
Super-deluxe Ronald & Richard. by Dan Shapely
Farmers get fracked. by Tracy Frisch
The Valley Table does a kitchen. a Valley Table series
The theory of tables. by Abby Luby
Departments:
Editors’s letter: Musings on a tom.
Good stuff: Hops reborn; farm/chef web connection; farm class; butcher book; kale chips; new wine; eat local challenge.
Openings: 2 Taste; Round House Patio; Brasserie 292; Panzur; Paula’s.
Events: September-November 11
By the glass: Hudson Valley Reisling: Neustadt 90 and Geisenheim 198. by Steven Kolpan.
Locally grown: The school of hard rocks. by Keith Stewart.
Eating by the season: Garlic. by Robin Cherry.
A guide to Hudson Valley beef.
Deja vu: Garden to table, circa 1650. by Peter G. Rose.
On the plate: Duck confit. by Greg Weber.
Recipes:
Roasted garlic soup (Josh Kroner/Terrapin)
Pan-roasted poussin with lemon and garlic (Michel Jean/Stissing House)
Vegetable goat cheese terrine (Franz Brendle/Nina)
Pear tart (Peter Rose)
Candied quince squares (Peter Rose)
Dutch coleslaw (Peter Rose)
World Wide Farm
David Neilsen
“THERE’S A LOT OF DEMAND for farm-fresh and local products and food, but not a great way for a wholesale buyer to order from these farms,” says David Ross, vice
Into the Meat of the Matter
Valley Table Staff
IN 2004, JOSHUA AND JESSICA APPLESTONE opened Fleisher’s Grass-fed & Organic Meats in Kingston. Their aim was to provide locals (and themselves) with sustainable meat, as Jessica said at the
Hip Hops
David Neilsen
ON A SATURDAY IN JULY, 45 farmers and others from the Hudson Valley, central New York, and as far away as Maryland and Vermont gathered in Tarrytown to learn about
Dutch Coleslaw
Valley Table Staff
By Peter Rose Ingredients 4 tablespoons butter 1/3 cup wine vinegar salt and freshly ground pepper 2 cups green cabbage, cut into thin strips 2 cups red cabbage, cut into
Candied Quince Squares
Valley Table Staff
By Peter Rose Candied quince is a delicious confection that will keep in a cool, dark and dry place all winter long. Ingredients 4 quinces, well scrubbed sugar Method Place
Pear Tart
Valley Table Staff
By Peter Rose Ingredients Crust 2 cups all-purpose flour 1/3 cup packed light brown sugar 11 tablespoons (1 stick plus 3 tablespoons) cold, lightly salted butter, cut into pats 2
Pan-roasted Poussin with Lemon and Garlic
Valley Table Staff
By Michel Jean, Stissing House Serves 2 Ingredients 2 poussins Marinade 1/2 cup extra virgin olive oil 12 unpeeled garlic cloves 1 small bunch of thyme, separated 2 organic lemons,
Roasted Garlic Soup
Valley Table Staff
By Josh Kroner / Terrapin Ingredients 1 pound Spanish onions, diced 3 cups peeled garlic cloves 1/4 cup light olive oil 1/2 cup Italian parsley leaves, cleaned well 1 cup
Musings On A Tom
Jerry Novesky
WE’RE COMING INTO ALMOST EVERYBODY’S favorite season, at least for those who place food high on their list of priorities. However you approach food (we know for a fact that you
Duck Confit
Greg Weber
ONCE YOU SINK YOUR TEETH into duck confit, you’ll know why chefs go to the trouble of making it. “I love to eat duck confit wherever I go, so that’s
Garden to Table, Circa 1650
Peter G. Rose
FARM TO TABLE. THAT PHRASE now appears on menus, websites, blogs—it sounds so up-to-the-minute, so modern. Yet, looking at Het Vermakelijk Land-leven (The Pleasurable Country Life), a seventeenth-century Dutch gardening
Hudson Valley Riesling: Neustadt 90 and Geisenheim 198
Steven Kolpan
IN THE RECENT PAST, many wine drinkers equated Riesling with sweetness, probably because some of the most famous Riesling wines in the world—all of them from Germany—are sweet. The rare
Farmers Get Fracked
Tracy Frisch
SLOPE FARM, IN THE DELAWARE COUNTY town of Meredith, has become one of the major producers of pasture-raised and finished beef for the metropolitan New York markets. But if fracking
Super-Deluxe Ronald & Richard
Dan Shapely / Photos Jerry Novesky
IF YOU DINE OUT WITH Richard Krueger and Ronald Hanson, there are certain givens. Richard will start with a martini, Ronald with a bottle of red wine (usually Italian), which they’ll
The School of Hard Rocks
Text and photos Keith Stewart
OUR FARM HAS A LOT OF ROCKS— more than its fair share, I would say. The last glacier that receded some 15,000 years ago was particularly generous to us. Both
Vegetable Goat Cheese Terrine
Valley Table Staff
Franz Brendle, Nina Serves 24 Ingredients 1 pound garlic cloves (about 60 cloves), peeled Extra-virgin olive oil Salt 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 2 large
