Tom yum soup
Valley Table Staff
By Jennifer Clair / Home Cooking NY Serves 6 Ingredients 6 cups chicken broth 3 6-inch pieces lemongrass, tough outer leaves removed, crushed 8 Kaffir lime leaves, crushed, or grated
Issue 56, 2011
ISSUE 56: DECEMBER 11-FEBRUARY 12
Features:
Life after Irene: We’re never giving up. by Abby Luby
A boulangerie on the hudson. by Robin Cherry
About the business: Phyllis Feder of Clinton Vineyards. a Valley Table interview
Departments:
Editors’s letter: Reality checks.
Good stuff: Helping farmworkers; land preservation; Kita’s new digs; rallying Westchester; wine awards; Luby’s new book.
Openings: Alain’s; Liberty Public House; Cinammon; Moxie Cupcakes; Marcello’s; Farm to Table; Adams; Union Square.
Events: December 11-February 12
Locally grown: When it rains. . . . by Keith Stewart.
Eating by the season: The Ice Wine cometh. by Greg Weber.
CSA project in the Hudson Valley
Winter Farmers’ Markets
On the plate: Tom yum soup.
Recipes:
Hot and sour shrimp soup (Tom yum gung) (Jennifer Clair / Home Cooking NY)
When It Rains
Keith Stewart
AFTER A CHALLENGING SUMMER with surprising fluctuations in weather and too many hungry deer, we were banking on a congenial fall with plenty to harvest and bring to market. We
Phyllis Feder of Clinton Vineyards
A Valley Table Interview
SEYVAL BLANC ISN’T EXACTLY A household name, even among wine lovers. A French-hybrid grape (that happens to grow especially well in the Hudson Valley) captured the heart of Ben Feder,
Reality Checks
Valley Table Staff
WE RECENTLY HEARD FROM AN old friend, a former Hudson Valley resident, an excellent chef and all-around nice guy who moved up to the Adirondacks to find a little more
