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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)

Feeding Another Revolution

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

Maple Syrup Matures

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

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

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