Where to Find Edible Flowers and Floral Teas in the Hudson Valley
What’s the tea on consumable flora in the Hudson Valley? Well, it’s mostly tea. With spring in full swing, we’re taking a deep dive into edible flowers in your locale.
What’s the tea on consumable flora in the Hudson Valley? Well, it’s mostly tea. With spring in full swing, we’re taking a deep dive into edible flowers in your locale.
Though it may never incite the sort of passion that coffee does, teas of all sorts are steadily gaining in popularity. People are finally discovering the many physical and emotional
The Thomas family has a thing for matcha, so much so that they opened the health-centric Matcha Thomas on Beacon’s Main Street. Meet founder Haile Thomas, a 20-year-old entrepreneur, activist,
IN APRIL, BLESSED BREWERY OWNER Adam Barfield became one of the first kombucha producers in the region. The fermented tea, which has been traced back more than two millennia in the
Agnes Devereux never intended to own an inn or a restaurant. As a young girl in Ireland, she saw how hard her mother worked at it. But then, living and
THE ELEGANTLY SCRIPTED labels on Harney & Sons tea tins conjure up images of men in bowler hats and ladies in flowered aprons packaging tea in a quaint tearoom outside
Darren Joseph, Tuthill House Ingredients 1 cup water 1 cup apple cider vinegar 1 cup sugar in the raw 2 tea bags of saffron and mango green tea Method In
By Darren Joseph, Tuthill House Ingredients 3 dashes whiskey barrel aged bitters 1/4 ounce spiced maple syrup 1/4 ounce saffron and mango green tea shrub 1/2 once fresh lemon juice
Agnes Devareaux, Village Tea Room Yields one loaf Ingredients 1/2 pound sweet cream butter 1 tablespoon dried lavender (organic) 5 large farm eggs 1 cup sugar 1-1/2 cups plus 2
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Those of you who are regular readers of Valley Table know that these pages are devoted to celebrating Hudson Valley food, farms, and chefs.
Hudson Valley Restaurant Week is back this October 28 to November 10!