The Dirt on Dirt
Keith Stewart
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
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Camphill Connection
Tracy Frisch
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
What Price Milk?
AbLuby
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
Eating Local in Moscow
Robin Cherry
“RUSSIA’S A COUNTRY of smokers,” my tour guide tells me. Though she means cigarettes (Russians smoke a staggering 390 billion a year), I’m starting to think they smoke more food
Farm to Patient
AbLuby
THINK FRESH, NUTRITIOUS cuisine. Then think hospital food. Let’s face it, the all-too-common vision of a tray of bland mystery meat, overcooked vegetables and canned gravy punctuated with a side
Chefs Do Austin
Marissa Sertich Velie
THROW A COUPLE OF YOUNG HUDSON VALLEY chefs into a hip and thriving food scene and something delicious is bound to happen. Richard Parente, chef and co-owner of Clock Tower Grill,
Pig Out
Valley Table Staff
PORK TRIMMINGS—EARS, snouts, tongues, lips, jowls and even tails, along with other, lesser known cuts—have made their way onto more plates as diners increasingly embrace the “use the whole animal”
Heirloom Differential
Keith Stewart / Illustrations Flavia Bacarella
YOU HEAR THE word heirloom tossed around a lot these days, not referring to handed-down relics (like your great grandmother’s pearl necklace or Victorian footstool), but referring to food, especially
Dutch Desserts
Valley Table Staff
MARJAN BEEBE NEVER expected to embark on a career as a professional baker. After moving to Kinderhook from the Netherlands, Beebe met her husband, Keith, who had a sweet tooth
Montgomery Place Orchards and Serevan Restaurant
Text and photos Darryl Estrine
AT 5:30am, THE MOST horrible alarm sounds. I grab a cup of coffee and ever-so-quietly sneak out of the house at 6, head north straight up Rt.9 through a thick
A Signature Grape for the Hudson Valley?
Steven Kolpan
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
Whitecliff Winery Goes Geothermal
Amy Halloran
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
Sweet on Bitters
Marissa Sertich
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
Microgreen Powerhouse
Marissa Sertich
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
Jacuterie Charcuterie
Justin Satkowski
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
The Next “Next Food” star
Julia Sexton / Photos Simon Feldman
SOME RESTAURANTS ARE JUST BORN OF A POSITIVE VIBE—they embody a young restaurateur’s dreams and passions and extend the path of his or her culinary training like a contrail in
Aïoli
Valley Table Staff
From Garlic: An Edible Biography By Robin Cherry Serve this classic French sauce with poached or grilled fish, as a dressing, stirred into soups or stews, or as a sandwich
Tzatziki
Valley Table Staff
Courtesy of Constantine Kalandranis, The Greekish Adobe Stock | Photo by Anastasia Izofatova Ingredients 2 cucumbers (de-seeded, processed, strained) ¼ cup capers 1/2 red onion 2 garlic cloves 1/4 cup olive
