ISSUE 65: March-May 2014
Features:
What Price Milk? text and photos by Abby Luby
Growing Wellness at Camphill. by Tracy Frisch
Departments:
Editors’s letter: New leaves.
Good stuff: Charcuterie in Columbia, microgreens, new ice cream, bitters, kudos, events and more.
Openings: Twisted Oak, Fino, The Huguenot, L’Inizio, Beacon Homebrew, Kingston Wine.
Sustainable Elements: Whitecliff goes geothermal. by Amy Halloran
Eating by the season: Spring’s little miracles. by Christine Gritmon
Fabulous farms, food and markets:
Locally Grown: The dirt on dirt. by Keith Stewart
By the glass: Should the Hudson Valley adopt a signature grape? by Steven Koplan
Out & About: Cheese please. by Toni Senecal
Recipes:
Goat cheese French toast with morels and white truffle sauce (Kevin Reilly, Roost)
Asparagus with morels, bowtie pasta and spring peas (CIA, Gourmet Meals in Minutes)
Hudson Valley morels stuffed with squab (Peter X. Kelly, Xaviar’s Restaurant Group)
ONE BRILLIANT FALL MORNING, between garden buildings and a greenhouse, a line of eye-grabbing shares of newly harvested produce await pickup. Resembling most other Community Supported Agriculture distribution sites, each
SPROUT CREEK FARM, for earning a 2014 Good Food Award for Madeleine, a raw goats’ milk cheese—the only New York cheese to be awarded in the national competition, which recognizes
AFTER 16 YEARS AND 65 ISSUES, you’d think that things would settle down around here. You’d think the routine nature of a lot of what we do—seeking and developing content,
ON APRIL WALKS THROUGH THE WOODS, some hikers look for trout lilies or buds on the ash trees as a confirmation that spring has arrived. Some listen for the distinctive
What caused the leaves of the tomato plants to turn purple? Why did my zucchini die off so early this year? Should I have watered my garlic more? THESE ARE
ONE BRILLIANT FALL morning, between garden buildings and a greenhouse, a line of eye-grabbing shares of newly harvested produce await pickup. Resembling most other Community Supported Agriculture distribution sites, each
FROM A LARGE WINDOW IN THEIR OFFICE, once a farmhouse, Ronnie and Rick Osofsky survey their Ancramdale dairy farm. Their view is a vista of rolling hills unfurling into deep
ONE OF THE issues I floated in a brief talk at the regional Beer, Wine & Spirits Summit late last year was whether the Hudson Valley—and the Hudson River Region
WHILE HOUSING SUBDIVISIONS and office parks might be named for the geographic features they replace, Whitecliff Vineyard and Winery stares its namesake square in the face. Visitors to the Gardiner
AT DUTCH’S SPIRIT in Pine Plains, co-founders Ariel Schlein and Alex Adams have unearthed an era when men wore spats and women concealed flasks in their garters. Named for iconic mobster
OFTEN CONFUSED WITH sprouts, microgreens are a markedly different product, and one that is rapidly gaining popularity. Sprouts (germinated or partially germinated seeds) are processed in water, not planted in
LOCALLY SOURCED, WITH international flair. That’s not a contradiction once you taste the dried sausage from Jacuterie in Ancramdale. On the ground floor of what used to be a storage
Hudson Valley Restaurant Week is back this April 8-21!
