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Issue 69, 2015

ISSUE 69: March-May 2015


Chefs Do Austin text by Marissa Sertich Velie

Rescuing Rockland’s Farms text and photos by Christine Gritmon

Community Supported Agriculture Listings


Editors’s letter: Empire State Indeed

Good stuff: Farm to Form Fondo, Farm to Bottle, to the Max, For What It’s Worth, Fungus on Tap, Farm-to-Vase Anemone Blooms, Got Your Wine Trail Passport?, Boosting the Brew with Biology

Eating by the Season: Watercress text by Robin Cherry, photos by Ethan Harrison and Margaret Rizzuto

Locally Grown: The Dirt on Dirt, Part 2 text by Kieth Stewart

Last Call: Bugs on the Brain text by Marissa Sertich Velie


Peconic Bay Scallops with Grapefruit and Yam (Eric Gabrynowicz, Restaurant North)

Nights in Mink (Darren Joseph, Tuthill House)

Saffron & Mango Green Tea Shrub (Darren Joseph, Tuthill House)

Shrub “Adult” Soda (The Hudson Standard)

Homemade Grenadine (Kelly Verardo, Restaurant North)

Old New York (Kelly Verardo, Restaurant North)

Watercress Salad (Peter Milano, Dish Bistro)

Watercress Roasted Beet Salad (Vincent Ricciardelli, Harvest)

Watercress and Nettle Soup (John Lekic, Le Express)

Watercress and Blood Orange Salad (Vincent Mokarski, Valley Restaurant)

Watercress Oshitashi (Makio Idesako, SushiMakio)

Farm to Fork Fondo Fun

FONDOS ARE LIKE PARTIES on wheels. The mass cycling events are about getting people—from elite racers to casual pedalers—together on their bikes in a supportive environment. Gran fondos have rapidly

Got Your Passport

WANDERLUST DOESN’T HAVE TO INVOLVE expensive plane tickets, heavy traffic, or even packing a suitcase. Sometimes, the best adventures begin in your own backyard. The Hudson Valley’s longest wine trail—the

For What It’s Worth

IN BEACON, 47 PERCENT of the students enrolled in the city’s six schools are eligible for reduced-price or free meals. According to a 2010 national Feeding America study, 76 percent

Fungus On Tap

THE MID HUDSON MYCOLOGICAL ASSOCIATION is having boozy fun with fungus, and the club will offer a special beer-making workshop on May 2 using locally foraged mushrooms. You might call

Empire State, Indeed

It’s almost no fun any more to pick apart the foibles of our public officials—it’s become just too easy to find examples of dysfunction and idiocy. Yet, a funny thing

Watercress and Blood Orange Salad

Vincent Mocarski, Valley Restaurant / Photos by Ethan Harrison Serves 2 Ingredients 1 bunch watercress, washed and dried 2 blood oranges, peeled and sectioned 2 ounces fresh blood orange juice

Peconic Bay Scallops With Grapefruit & Yam

Eric Gabrynowicz, Restaurant North Serves 2 Ingredients 1 medium yam, peeled and quartered 1 grapefruit, juiced salt and aleppo pepper, to taste 4 to 6 Peconic Bay scallops 1 tablespoon

Shrub “Adult” Soda

The Hudson Standard Serves 1 Ingredients 1 ounce shrub 6 ounces seltzer lemon twist Method Mix all of the ingredients with ice. Adjust with more seltzer or shrub to taste

Saffron & Mango Green Tea

Darren Joseph, Tuthill House Ingredients 1 cup water 1 cup apple cider vinegar 1 cup sugar in the raw 2 tea bags of saffron and mango green tea Method In

Old New York

by Kelly Verardo, Restaurant North Serves 1 Ingredients 1 1/2 ounces bourbon 1 ounce Bittermans grapefruit bitter liqueur 1 ounces homemade grenadine orange twist Method In a mixing glass gilled

Nights in Mink

By Darren Joseph, Tuthill House Ingredients 3 dashes whiskey barrel aged bitters 1/4 ounce spiced maple syrup 1/4 ounce saffron and mango green tea shrub 1/2 once fresh lemon juice

Homemade Grenadine

Kelly Verardo, Restaurant North Makes about 16 cocktails Ingredients 2 cups fresh pomegranate juice 2 cups sugar 1/4 cup dried hibiscus flowers 2 tablespoons molasses 1 teaspoon orange blossom water

Lamb Heart Tartare & Lamb Tongue Pastrami

Rich Parente, Clock Tower Grill Serves 6 to 8 Ingredients Lamb heart tartare 2 fresh lamb hearts salt and pepper to taste olive oil to taste Lamb tongue pastrami 1

More Dirt on Dirt

A YEAR AGO, I RECOMMENDED having soil tested every few years in the interests of maintaining a productive garden (see “The Dirt on Dirt“. A traditional soil test measures pH

Watercress Oshitashi

Makio Idesako, SushiMakio Serves 4 to 6 Ingredients 1 bunch watercress 1/4 cup dashi (bonito fish stock) 1 tablespoon soy sauce or ponzu (citrus soy sauce) 1/2 teaspoon sugar Katsuobushi

Watercress and Nettle Soup

John Lekic, Le Express / Photos by Ethan Harrison Serves 4 to 6 Ingredients 1 pound watercress 1/2 cup wild nettles, cleaned 2 tablespoons extra virgin olive oil 1 chopped

Watercress Salad Lyonnaise

Peter Milano, Dish Bistro / Photos by Margaret Rizzuto Ingredients Salad 1 to 2 large bunches of watercress, cleaned, rough stems removed 3 large handfuls of baby spinach 1 small

Roasted Beet Salad

Vincent Ricciardelli, Harvest / Photos by Margaret Rizzuto Serves 4-6 Ingredients Roasted Beets 3 cups kosher salt 5 to 6 medium sized beets 1/4 cup canola oil White Balsamic Vinaigrette

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