Issue 35, 2007



Herefords (Flavia Bacarella)


19th-century market gardening near metropolitan New York. by Tracy Frisch

Tastemaker: Agnes Devereux of The Village Tea Room. a Valley Table series

In the house. photo essay by John Jordan


Good stuff: Farm/chef dinner; American General Store; Rockland school food; Wine and beer picks; Books; Letters.

March-May 07 Events

Other voices: Our food, as Congress makes it. by Tracy Frisch

Openings: Amici Sushi; Charlotte's; Garden Cafe; La Puerta Azul; Phoenix; Flying Pig; Local 111; Tapenade.

CSA projects in the Hudson Valley.

Up close: Guy Jones of Blooming Hill Farm. by Jennifer Warren

At home in the kitchen: The 3Rs. a Valley Table series

Eating by the season: What's your beef? by Anne Dailey

By the glass: To B or not to BYOB? by Steven Kolpan

Locally grown: Terra Madre and Slow Food; Observations at the Salone del Gusto. by Keith Stewart & Flavia Bacarella

The kitchen garden: Get to the root of it. by Barry Ballister

Last call: Oh, what a lovely fork. essay by Abby Luby


Dingle pies with flaky cream cheese pie crust (Agnes Devereux / The Village Tea Room)

Potato and Toussaint tart (Agnes Devereux / The Village Tea Room)

Chocolate Guinness cake with stout creme anglaise (Agnes Devereux / The Village Tea Room)

Beef ragu (David Wurth / Local 111)

Red wine braised beef (Sam Ullman / Bywater Bistro)

Cottage pie with root vegetables (Shelly Boris / Fresh Company)

Roasted parsnip soup (Micchael Reardon)

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