Feeding Another Revolution
Valley Table Staff
ALMOST 60 YEARS AGO IN Orange County, my family was in a unique position among our urban-dwelling relatives: We lived in “the country,” which meant that our house often became
Issue 57, 2012
ISSUE 57: MARCH-MAY 12
Features:
Sustainable, local cuisine: Is it a trend? Is it a fad? Is it real? by Abby Luby
Special section: Restaurant Week 2012.
Growing super food. by Tracy Frisch
Departments:
Editors’s letter: Feeding another revolution.
Good stuff: Wine & Food weekend; 21-day cleanse; farm market meals; Bear Mt. Lodge revived; organic scam; Estonian cookbook.
Openings: The Freight House; Homespun@home; Quiet Man Public House; Mint; Tavern at Diamond Mills.
Events: March-May 12
By the glass: Hudson Valley estate wines. by Steven Kolpan.
Eating by the season: Maple syrup matures. by Greg Weber.
CSA project in the Hudson Valley
Winter Farmers’ Markets
Recipes:
Rhubarb compote (Phil McGrath/Iron Horse Grill)
Beets: roasted, pickled & fried (Erik Johansen/Iron Forge Inn)
Northwind Farm chicken pot pie tortellini with Madura Farm Maitake mushrooms (Jerry Crocker/Back Yard Bistro)
Asparagus tart (Agnes Devereux/The Village Tearoom)
Pate brise (Agnes Devereux/The Village Tearoom)
Applejack maple Old Fashioned (Greg G. Weber)
Maple butter (Greg G. Weber)
Maple Syrup Matures
Greg Weber
BRI HART IS STANDING in the “sugar shack” at White Oak Farm in Yorktown Heights explaining how maple sap is converted to maple syrup. It’s a cold day in January,
Beets Three Ways
Valley Table Staff
Erik Johansen, Iron Forge Inn Ingredients Pickled Beets (quick pickle method) 1 cup water 1 cup cider vinegar 1/4 cup sugar 1 tablespoon mustard seeds 1 tablespoon salt 2 large
