Where to Pick Your Own Apples and Pumpkins in the Hudson Valley
Valley Table
Looking for farms to pick your own apples and pumpkins in the Hudson Valley? These U-pick destinations offer fun for the whole family.
Apples
Sonny Weed’s Fruit Farm Offers an Intimate Farm Experience in Milton
Olivia Cambalik
This Hudson Valley farm offers delicious U-pick options and is the perfect place to indulge in a picnic in Ulster County. On a sunny afternoon in the Hudson Valley, there
8 Hudson Valley Wines to Celebrate the Fall Season
Raphael Beretta
Autumn is an amazing season for diners and drinkers in the Hudson Valley. From pumpkin season to local specialties, there is a ton to be excited about when the leaves
The CAPaTini
Valley Table Staff
Courtesy of the Garrison Fans of fruit-heavy drinks will adore this concoction from The Garrison’s inventive mixologists. Cranberry, Bosc pear, Honeycrisp apple, lemon, and thyme play with sweet vermouth and
Seminary Hill Crafts Sustainable Ciders Through Holistic Farming
Raphael Beretta
The first passive house cidery in the world is coming to the Catskills. Originally started in Germany as the “Passivhaus” movement, this new standard for building energy efficiency seeks to dramatically
Dutchess County Farm Fresh Recipes: Home Cooking Edition
Valley Table Staff
Farmers are the backbone that make Dutchess County one of the richest agricultural experiences in the Northeast. We’re excited about our series of monthly blogs where we share recipes that showcase seasonal
Bourbon Maple Apple Cake
Valley Table Staff
This recipe include several comforting and warming fall flavors that combine to make a perfect dessert. Any variety of apple can be used, but a darker maple syrup is recommended
Take Your Pick: Apples, Pumpkins, Hayrides and Fall Fun
Valley Table Staff
NEW YORK IS THE SECOND-LARGEST apple producing state in the country, and the Hudson Valley produces nearly 25 percent of the state’s crop. Right now it’s apple time in the
Beacon’s Bad Pun Cider
Valley Table Staff
Collin Bringman, Reckless Remedies / Photo by Colleen Stewart Ingredients 3 ounces local apple cider 1 ounce Denning’s Point Beacon Bourbon 2 ounces Bad Seed Cider’s Ginga Roots hard cider Pinch
Hopped Up Cider
Valley Table Staff
WITH NEW YORK STATE PRODUCING OVER 29 million bushels of apples annually, it is no wonder that the Hudson Valley has been nicknamed “The Apple Belt.” With apples galore, hard cider
Apple Macaroon
Valley Table Staff
Gar Wang This is an easy, healthful recipe with very little fat. White whole wheat is a whole-grain flour made from a white wheat berry. Serves 6 to 8 Ingredients
Apple Cider the Hard Way
Steven Kolpan
HISTORICALLY, CIDER—THE HARD STUFF—is the alcoholic beverage of choice in the Hudson Valley; wine is a relative newcomer. In fact, from the founding of the Republic and until Prohibition became
Maple-Brined Grilled Pork Chop
Valley Table Staff
Josh Kroner, Terrapin Chef Josh Kroner of Terrapin Restaurant won the entree category and took the Gold Crown Prize for his Maple-brined grilled pork chops with Calvados demi-glace and maple-bacon
New Brews: Hard Ciders
Valley Table Staff
AGE APPLE BRANDY in oak barrels for five to nine years, recombine it with fresh juice and then put it back into the barrels for another year and what happens? You
Sweet Potato and Apple Hash with Gorgonzola & Fried Eggs
Valley Table Staff
Michael Bernardo, Cafe Mio / Photos by Ethan Harrison Ingredients 2 medium sweet potatoes, peeled and cut into a fine 1/4-inch dice 2 shallots, finely sliced 1 red bell pepper,
Just Say No
Kelly Seiz
APPLE SLICES ARE slowly turning brown in lunch bags stuffed in school lockers across America. Though the natural oxidation process could be almost eliminated with a squeeze of citrus juice
Apple Cider Vinegar
Kelly Seiz
MOVE OVER BRAGGS, there’s a new apple cider vinegar in town. Fishkill Farms, known for its eco-friendly apples and UV-treated sweet cider, is now the first Hudson Valley orchard to
Lamb Stew with Pink Pearl Apples
Valley Table Staff
Chef Serge Madikians, Serevan Ingredients 2 to 3 pounds leg of lamb, trimmed and cut into 1 to 1 1/2 inch cubes 3 pounds Spanish onion, peeled, small dice 2
