Issue 69, 2015

ISSUE 69: March-May 2015


Chefs Do Austin text by Marissa Sertich Velie

Rescuing Rockland’s Farms text and photos by Christine Gritmon

Community Supported Agriculture Listings


Editors's letter: Empire State Indeed

Good stuff: Farm to Form Fondo, Farm to Bottle, to the Max, For What It's Worth, Fungus on Tap, Farm-to-Vase Anemone Blooms, Got Your Wine Trail Passport?, Boosting the Brew with Biology

Eating by the Season: Watercress text by Robin Cherry, photos by Ethan Harrison and Margaret Rizzuto

Locally Grown: The Dirt on Dirt, Part 2 text by Kieth Stewart

Last Call: Bugs on the Brain text by Marissa Sertich Velie


Peconic Bay Scallops with Grapefruit and Yam (Eric Gabrynowicz, Restaurant North)

Nights in Mink (Darren Joseph, Tuthill House)

Saffron & Mango Green Tea Shrub (Darren Joseph, Tuthill House)

Shrub “Adult” Soda (The Hudson Standard)

Homemade Grenadine (Kelly Verardo, Restaurant North)

Old New York (Kelly Verardo, Restaurant North)

Watercress Salad (Peter Milano, Dish Bistro)

Watercress Roasted Beet Salad (Vincent Ricciardelli, Harvest)

Watercress and Nettle Soup (John Lekic, Le Express)

Watercress and Blood Orange Salad (Vincent Mokarski, Valley Restaurant)

Watercress Oshitashi (Makio Idesako, SushiMakio)

Food Culture
The Traveling Table
Editor's Letter
Good Stuff
Good Stuff
Good Stuff
Good Stuff
Good Stuff
Locally Grown
The Future of Farming
Eating by the Season

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