The Future of Farmers’ Markets
David Neilsen
THE HUDSON VALLEY HAS AN embarrassment of riches when it comes to fresh farm products. And as the popularity and interest in fresh produce seems to be continually growing, so,
Issue 58, 2012
ISSUE 58: JUNE-AUGUST 12
Features:
Up close: Liana Hoodes. a Valley Table interview
Crown Maple chef’s challenge.
At home in the kitchen: A table for three, or four, or five. a Valley Table series
Departments:
Editors’s letter: Logic need not apply.
Good stuff: Valley Table award; Cornwall cheesemaker; Snail award; Farmers fight back; Label law.
New & Noteworthy: Lagusta’s Luscious; Roundhouse; Farmer & the Fish; The Hop; Krause’s Chocolates; Newburgh Brewing.
Events: June-August 12
By the glass: Warm weather reds; chill out. by Steven Kolpan.
Eating by the season: Maple syrup matures. by Greg Weber.
New crop: Barbara Felton & Will Brown, Lowland Farm. by Abby Luby
New crop: Lynn Faurie & Barbara Masterson, B&L 4E Farm. by Abby Luby
Municipal Farmers’ Markets in the Hudson Valley
Up close: Libery Public House. by Robin Cherry
On the plate: Notes from a trout dinner. by Bobby & Becky Marino
Recipes:
Crown Maple Mack & Jack (Justin Montgomery/Harper’s)
Roasted heirloom beets with house-whipped Maple ricotta & pistachio oil (James Kelly/Restaurant X)
Maple brined grilled pork chops with Calvados demi glace and maple-bacon almonds (Josh Kroner/Terrapin)
Crown Maple pannacotta (Pasqual Dedi/Zuppa)
Fresh caught trout with orzo and baby bok choy (Bobby & Becky Marino)
Restaurant Week 2012 Crown Maple Chef’s Challenge
Valley Table Staff
A NEW ASPECT OF THIS year’s Hudson Valley Restaurant Week, the Crown Maple Chef’s Challenge, stoked the chef’s competitive fires, inviting participating chefs to create a recipe with Crown Maple syrup.
Logic Need Not Apply
Valley Table Staff
YOU’D THINK THAT THE PRIMARY subjects of this magazine—growing, selling, preparing and eating food—would be governed by simple, straightforward logic and practiced by reasonable people. Farmers, after all, tend to
Notes From A Trout Dinner
EARLY MAY: BROWN TROUT AND WILD, native brook trout caught on a Mepps in Sprout Creek in Pleasant Valley, near home. They don’t come any better than this. Got home,
Lynn Faurie & Barbara Masterson, B&L 4E Farm
AbLuby
OWNED AND OPERATED BY Lynn Faurie and Barbara Masterson, B&L 4E Farm is a fourth-generation, certified organic farm that sells organic, pasture-raised beef and chicken. The farm also sells organic,
Barbara Felton & Will Brown
AbLuby
THE LORE OF WARWICK SAYS THAT Lowland Farm is named for the flat expanse of rich, grassy pastures and fields that slope into lofty hills skirted by the rambling Pochuck
Warm Weather Reds
Steven Kolpan
WITH WELCOME WARM WEATHER UPON US, most wine and food enthusiasts think about light wines to pair with the season’s light foods. And when we think light, most often we
Cornwall Says Cheese
Text and photos Kathy Eastwood
IT TOOK NEARLY FIVE YEARS OF PLANNING and countless hours of sitting before the Town Board before Talitha Thurau received permission to build a micro-dairy and creamery on Angola Road
A Table for Three, or Four, or Five
Valley Table Staff
PASCALE LEDRAOULEC IS NO STRANGER to kitchens. A former restaurant critic for the New York Daily News, the author of American Pie: Slices of Life (and Pie) from America’s Back Roads (Harper Perennial, 2003),
Liana Hoodes
Jerry Novesky and Janet Crawshaw
LIANA HOODS HAS BEEN DEFINING the integrity of organic food and agriculture in the national arena since 1994. The former vice president of Middletown-based Orange Environment, she became “frustrated at
Crown Maple Mack & Jack
Valley Table Staff
Justin Montgomery, Harper’s Ingredients 2 ounces Tuthilltown Spirits Hudson Four Grain Bourbon 1 ounce sage-maple syrup (Crown Maple syrup steeped with fresh sage and orange zest) Method Prepare the steeped
