Croatian Easter Bread
Valley Table Staff
By Zeljko Tomic / Dubrovnik Makes 5 Loaves Ingredients DOUGH 26 1/2 ounces all purpose flour 2 sachets dry yeast 6 ounces sugar pinch of salt 1 tablespoon vanilla sugar
Spring
Guinness Stout Lamb Stew
Valley Table Staff
By Agnes Devereux / The Village TeaRoom, Restaurant & Bake Shop Serves 8 Ingredients Olive oil 10 pounds lamb shoulder, cut into 3-inch pieces, trimmed of fat, pre-seasoned with salt
Waste Not
Leander Schaerlaeckens
THE BACK OF KIM BUCHANAN’S ford explorer offers plenty of real estate for bumper stickers. One of them displayed on her tailgate declares Evil will triumph when good people do
Dottie Audrey’s Bakery Kitchen
Kristen Warfield
JUST INSIDE THE DOORS TO Dottie Audrey’s Bakery Kitchen in Tuxedo, Jennifer Jenkins, who co-owns the eatery with her husband Patrick, buzzes away at the baker’s station behind a wall
Murder in the Coop
Keith Stewart
ON AVERAGE, WE HAVE about 20 chickens living on the farm at any one time. Most are hens, though we always keep one or two roosters to maintain the natural
Spring: A Multi-Cultural Celebration
Kristen Warfield
WE COMMEMORATE THE ON SET of spring by inviting chefs from diverse cultural backgrounds to share a dish typical of one they would serve on a seasonal cultural holiday. From Muslim
Spice It Up
Diana Waldron
IN 2003, STACEY HAWKINS weighed almost 300 pounds. Overburdened with stress and tired of feeling mentally and physically out of shape, she decided to make changes in her diet. “I realized
Beer-Centric Fare
Kintura Williams
GET READY TO INDULGE in beer and food as comfortable as its pub-style atmosphere. The Culinary Institute of America has unveiled its newest pop-up restaurant on campus: the casual, craft beer-driven
Cream of the Cream
Valley Table Staff
THE CORNUCOPIA INSTITUTE, a national nonprofit family farming advocacy group, has named Hawthorne Valley Farm a pioneering biodynamic farm and education center based in Ghent (Columbia County), fifth on a
Kimchi
Colleen Stewart
SALTY, SPICY, GARLICKY, HEALTHY—Kimchi has arrived in the Hudson Valley. Insook Cheon, of Insook’s Kimchee & Produce in Plattekill, and Heewon Marshall, of Newburgh’s newest hot spot, Seoul Kitchen, are
New Brew
Kristen Warfield
CRAFT BEER LOVERS CAN NOW add Hudson Valley Brewery to their tasting-room sipping roster. The brewery, part of the restoration of an 1820s brick factory in Beacon’s east-end industrial district, started
Movin’ On Up
Colleen Stewart
DONNA HAMMOND CHOSE TO RELOCATE her much-loved Hudson Street Cafe to a completely different venue when her lease expired late last year. The new spot—a busy, commercial stretch of Rt. 52
Speaking Easy
Kristen Warfield
IF THE BULLROOM COCKTAIL lounge and restaurant had been open during Prohibition, it might have been the region’s best-kept secret. Red leather seats, a ritzy golden bar top and chandeliers overhead create
Farmland Gains
Kristen Warfield
A 142-ACRE EASEMENT ON Windfall Farms, in the Town of Hamptonburgh, has helped raise the total number of protected farmland acres in Orange County to more than 6,000, according to
Put a Recork In It
Diana Waldron
HARVESTING REAL CORK FOR A multitude of purposes—from flooring and display boards to bottle stoppers—is a sustainable practice. The trees are not destroyed during the process; if the cork layer is
Every Little Bit
Diana Waldron
IN 2012, THEN 11-YEAR-OLD Devin Juros learned that 20 percent of the people in Westchester were struggling with food insecurity. He imagined creating a community garden solely to benefit those who couldn’t
Growing Wellness at Camphill
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
Farming Under Cover: High Tunnels, Low Tunnels and Greenhouses
Keith Stewart
IN DECEMBER, JUST BEFORE THE GROUND froze, we started building our second high tunnel. It will be an imposing structure: 96 feet long, 30 feet wide and over 13 feet
