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Issue 86, 2019

Fresh Sour Cherry Pie

By Judy Clarke / Prospect Hill Orchards Use your favorite pie crust recipe for this pie. makes 1 9-inch pie Ingredients 4 cups fresh cherries, washed, drained, pitted 1/4 teaspoons

Sour Cherries & Dumplings

By Judy Clarke / Prospect Hill Orchards serves 6 to 8 Ingredients 4 cups whole sour cherries, washed, drained, pitted 1 1/2 cups sugar 1/2 teaspoon almond extract 2 cups

Sour Cherry Salsa

By Leslie Coons Bostian makes about 2 1/2 cups Ingredients 2 1/4 cups fresh sour cherries, pitted, coarsely chopped
 1 tablespoon sugar
 3 tablespoons diced red onion (about half of

Rumtopf (Brandied fruits with sour cherries)

By Leslie Coons Bostian The ingredients listed here will fill a 2-gallon crock; for easy holiday gifting, use 10 24-ounce Mason jars. Use fruits as they come in season—melons and

Coming Home with Peperoni di Senise

The southern Italian city of Matera is characterized by its distinctive sassi, rocky dwellings carved into the rugged tan slopes that have been occupied by humans for millennia. Part of

Resorts World Catskills: A Low-roller’s Tasting Notes

There’s no stuffed cabbage or kishka. There’s no all-you-can-eat herring or kasha varnishkes. No ghosts of 1950s comedians wander the halls. No, the gleaming glass-and-metal Resorts World Catskills resort/casino on

Farmers on Their Future

In issue 85 of The Valley Table, I wrote about a double-fisted threat to the Hudson Valley’s rich agricultural tradition: Aging farmers, whose days in the field are numbered, and

Hudson Valley Farmers Markets 2019

With the warmer weather, the farmers’ markets return to communities across the Hudson Valley, bringing the season’s freshest fruits and vegetables as well as locally produced meats, eggs, breads, cheeses,

Farming for People

As a child in Italy, Fabio Chizzola went to the mountains each summer with his father, who cultivated a small plot of land there. “I never paid much attention to

Craft Can Art

The explosion in local craft beverages in the past few years has had ramifications in other industries, as well. Farmers, coopers, packagers and distributors are busy keeping up with demands

The Barking Goose Bookstore Bar & Cafe

The Barking Goose in Newburgh is ready to make you feel at home. Owners and Newburgh residents Jenifer Flynn and Lani Ricozzi enjoyed their time at Rough Draft in Kingston


Billed as “a feel-good, diner-inspired restaurant and bar serving a new take on classic diner fare,” Eugene’s in Port Chester is ready to serve up burgers, shakes, pancakes and caviar

Hudson’s Mill Tavern

History is at the heart of Rockland County’s newest restaurant, Hudson’s Mill Tavern, in Garnerville. Executive Chef Peter Muller and his partners, Dan O’Kane and Joseph Sparta, embarked on a

Lucky Dragon

Howard and Chris Jacobs, team behiond The Amsterdam in Rhinebeck, have spread their good fortune to a second location in town. Lucky Dragon, their “farm-to-chopsticks” restaurant, opened in mid-April. The

Truth and Consequences

There are plenty of lessons to be learned from artist-turned-farmer Andy Brennan’s forthcoming Uncultivated: Wild Apples, Real Cider, and the Complicated Art of Making a Living (Chelsea Green, 285 pages,

County Fair Time

There’s one summertime tradition you don’t want to miss. County Fairs bring entertainment and education together in a showplace for the region’s farmers and agricultural heritage. There’s something for everyone

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