Issue 43, 2008



Perspective: Maurice Hinchey. a Valley Table interview

Wine gone green. by Abby Luby


Good stuff: Cheese awards; New wine and food websites; School garden; Wine book.

Openings: Gomen Kudasai; Via Vanti!; Drew's on the Square.

October-November 08 Events

Books: Beautiful recipes; Milk; Tomatoes.


Fabulous farms, food and markets.

Locally grown: Smokey and the swallows. by Keith Stewart

By the glass: Love that list. by Steven Kolpan

The chef & the farmer: Shelley Boris of Fresh Company & Guy Jones of Blooming Hill Farm.

New crop: Lisa Schwartz of Rainbeau Ridge Farm & Michele and Eric Thompson of Belmond Farm.

The kitchen garden: Root soups and just desserts. by Barry Ballister

Eating by the season: On cabbage. by Anne Dailey

On the plate: Amuse bouche: Lamb bacon, heirloom tomato jam and organic greens on Yukon potato chip.


Beets with butter and anise seed (Shelley Boris / Fresh Company)

Root vegetable curry (Shelley Boris / Fresh Company)

Carrot-ginger soup (Barry Ballister)

Borscht (Barry Ballister)

Potato-leek soup (Barry Ballister)

Hubbard squash pumpkin pie (Barry Ballister)

Sweet potato nut pie (Barry Ballister)

Butternut squash (Barry Ballister)

Traditional sauerkraut (Seth Travins / Hawthorne Valley Farm)

Mountain Brauhaus sauerkraut (Kevin Casey / Mountain Brauhaus)

Kimchi (Susie Park / Toro)

Rueben strudel (Kevin Casey / Mountain Brauhaus)

Lamb bacon, heirloom tomato jam and organic greens on Yukon potato chip (Jerry Crocker / Back Yard Bistro)

Editor's Letter

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