Tomato & Crab Spaghettini
Valley Table Staff
Courtesy of Chef Ralph Bello of Heritage Food + Drink in Wappingers Falls Serves 2 Ingredients ½ cup extra-virgin olive oil, divided 5 garlic cloves, sliced 2 pints mixed heirloom
Tomatoes
Heirloom Tomatoes Are Summertime Gold in the Hudson Valley
Leslie Long with Lauren Naru
The divide between a tasteless supermarket hybrid and a lovingly grown heirloom tomato could not be greater. At Hepworth Farms in Milton, twin sisters Gail and Amy Hepworth grow more
Heirloom Tomato Salad With Burrata Basil Pesto
Valley Table Staff
Courtesy of Chef Scott Conant of Cellaio in Monticello Serves 4-6 Ingredients Salad 1 pint cherry tomatoes, halved ½ cup plus 1½ tablespoons extra-virgin olive oil, divided 1½ tablespoons red
This Hot Italian Oil Spices up the Hudson Valley
Sabrina Sucato
It’s no secret that the pandemic hit Hudson Valley restaurants hard. Across the region, local eateries faced decisions about whether to remain open, keep their staff, or even shutter their
Meet the Farmer: Lloyd Zimmerman, Black Horse Farms
Sabrina Sucato
The bounty of the Hudson Valley would be nothing without the farmers who cultivate it. That’s why we’re spotlighting their unique stories in our Meet the Farmer series. We encourage
Meet the Farmer: Nick Cipollone, Barthel’s Farm Market and Creamery
Sabrina Sucato
The bounty of the Hudson Valley would be nothing without the farmers who cultivate it. That’s why we’re spotlighting their unique stories in our Meet the Farmer series. We encourage
Meet the Farmer: John Altobelli, Altobelli Family Farm
Sabrina Sucato
The bounty of the Hudson Valley would be nothing without the farmers who cultivate it. That’s why we’re spotlighting their unique stories in our Meet the Farmer series. We encourage
Summer Corn and Tomato Salad with Garden Herb Vinaigrette
Valley Table Staff
By Chef Aaron Abramson, Butterfield Serves 4 Ingredients Corn pudding: 2 pounds of freshly shucked corn Herb Vinaigrette: 2 tablespoons chives 2 tablespoons chopped parsley 2 tablespoons sliced mint 1
Chef Jay’s Kittle Kitchen’s Grilled Cheese
Valley Table Staff
By Jay Lippin / Photo by Colleen Stewart Ingredients 2 slices seven grain bread 1 ounce Kittle Kitchen Apple Cider-Mustard 1 ounce Béchamel sauce 2 ½ ounces Kittle Kitchen Bacon Jam
Ricotta Toast
Valley Table Staff
Chef Jamie Parry, Another Fork in the Road Serves 2 Ingredients 4 thick slices of grilled sourdough 4 tablespoons olive oil handmade ricotta 2 ears of grilled corn, shucked off
Eggplant Napoleon
Valley Table Staff
Cathryn Fadde / Perch Serves 4 Ingredients 1 large Hepworth Farms eggplant (peel in strips, leaving some skin), slice into 1/4-inch rounds 8 ounces goat cheese 2 to 3 ripe
Zucchini Provencal
Valley Table Staff
Abigail Kirsch / Abigail Kirsch Catering Relationships Serves 20 hors d’oeuvres Ingredients 3 zucchini, preferably straight and thin (1- to 1 1/2 inches in diameter) 2 tablespoons fruity olive oil
Tomato Basil Bruschetta
Valley Table Staff
Jessica Reisman / Homespun Foods Ingredients 4 medium ripe tomatoes 4 to 6 quick-roasted garlic cloves 12 leaves fresh basil sea salt and pepper Method Crostini Preheat oven
Green Tomato Marmalade
Valley Table Staff
Gar Wang Makes 2 pints Ingredients 2 quarts small green tomatoes, sliced 1⁄2 teaspoon salt 4 organic lemons, washed, peeled, sliced, seeds removed (reserve the rind) rind from 4 lemons,
Gar’s Salsa
Valley Table Staff
Gar Wang Makes about 4 quarts Ingredients 8 quarts tomatoes, washed and chopped 5 sweet peppers, seeds and membrane removed, cut into half-inch pieces 2 to 3 hot peppers (depending
Green Tomato Chutney
Valley Table Staff
Gar Wang Makes about 1 1⁄2 quarts Ingredients 1 organic lemon, seeded and chopped 1 garlic clove, minced 5 cups green tomatoes, chopped 2 cups brown sugar 1 1⁄2 cups organic
Farfalle alla Nina
Valley Table Staff
da Nina Serves 2 Ingredients 6 large shrimp, cleaned 10 sea scallops ½ cup fresh basil, chopped 4 tbsp. parsley ½ cup scallion, chopped 5 tbsp. fresh garlic, sliced 2
Roasted Tomato and Peanut Butter Soup
Valley Table Staff
Pam Brown, Garden Café Serves 6 to 8 Ingredients 4 cups chopped tomatoes (or substitute canned tomatoes, drained) 1 cup tomato liquid (add water if needed) 2 cups diced onions
