Sweet and Sour Zucchini Rounds
Valley Table Staff
Richard Erickson / Blue Mountain Bistro Serves 6 Ingredients 6 medium zucchini, cut into 1/4-inch rounds 1/2 cup olive oil 1/2 cup red wine vinegar 2 cloves garlic, minced 4
Issue 9, 2000
ISSUE 9: AUGUST-OCTOBER 00
Cover:
Woman Picking Oranges (Zulia Gotay de Anderson)
Contents:
Special section: Enchanted places.
Getting to the core of the apple question. by Leslie Coons
At slabsides: Burrowing deep into Burroughs. by David Yeadon
Locally grown: A Thursday at the farm. by Keith Stewart
Destinations: Up the river the old fashioned way. by Peter Rose
Tastemaker: Richard Erickson of Blue Mountain Bistro. a Valley Table interview
Fabulous farms, food and markets.
By the glass: Regional festivals spotlight New York wines. by Kathy Broquet-Ansell
A most sensuous fruit. by Leslie Coons
The valley vegetarian: The harvest in your oven. by Nava Atlas
August-October 00 Events
Recipes:
Dutch cheese pancake (Peter Rose)
Pumpkin-cornmeal pancakes (Peter Rose)
Risotto cakes (Richard Erickson / Blue Mountain Bistro)
Zucchini agrodolce (Richard Erickson / Blue Mountain Bistro)
Cheesy stuffed tomatoes (Mountain Fresh Hydroponic Farm)
Fresh blueberry pie (Millbrook Farmers Market)
Autumn apple crisp (Ochs Orchard)
Peach-apple-onion chutney (Leslie Coons)
Risotto Cakes
Valley Table Staff
Richard Erickson, Blue Mountain Bistro Serves 4-6 Ingredients 3 cups vegetable stock 1 cup fresh carrot juice 1/2 cup each finely diced onion, celery and carrot 2 tablespoons butter 1
