FEATURES

Catering's grande dame
There's no two ways about it: Abigail Kirsch is one of the most accomplished caterers in the world. She's served the Royal Family and presidents and sports stars, and her name is synonymous with impeccable service. But she hasn't forgotten her Westchester roots, nor the fact that there are hungry people there.  READ  by Abby Luby

Special section: Fabulous farms, food and markets
The growning season is in full swing and the farmers' markets thoughout the region are getting ready to prove, once again, that this is a great place to live. Inside is our annual list of markets, and Keith Stewart takes a long view of trees on the farm.  READ

Deja vu: General Washington and his walnuts
Maybe the father of our country had wooden teeth or maybe he didn't. Maybe he chopped down some cherry tree or maybe he ran over it with a lawnmower. There are so many stories about Washington it's hard to know what to believe. But here's a fact you can bank on: Washington loved walnuts, and you might not be too far off it you called it an obsession.  READ  by A.J. Schenkman

DEPARTMENTS/COLUMNS

Editors's letter: Sustainable, green, harmonious, nonpolluting and biodegradable - READ
By the glass: The French Paradox at 20. by Steven Kolpan - READ
Locally grown: Trees on the farm. by Keith Stewart - READ
Eating by the season: Rhubarb: Reviving an old favorite - READ
On the plate: Tomato basil bruschetta - READ

Good stuff: Bounty of the Hudson; National dietary guidelines; Vinegar festival; Outdoor painting; County fairs; Local iron chefs; All You Knead bakery; Natural skin care products.

Events: June-August 10

Sustainable elements: In this new department, we'll look at useful items that can help bring us toward a more sustainable, less destructive future. In this inaugural number we look at bird-friendly coffee, a new slaughterhouse initiative, a farmer's definition of "sustainable".

A Guide to Local Beef

RECIPES

Zucchini Provencal (Abigail Kirsch / Abigail Kirsch Catering Relationships);
Asian minted pea soup with papaya crab garnish (Abigail Kirsch / Abigail Kirsch Catering Relationships);
Miso scallops with edamame puree (Abigail Kirsch / Abigail Kirsch Catering Relationships);
Rhubarb and date tapioca (Gar Wang);
Rhubarb dal (Gar Wang);
Rhubarb and pomegranate refresher (The Art of Indian Vegetarian Cooking);
Rhubarb sherbet (Roy Andries deGrott);
Rhubarb and dried cranberry chutney (Agnes Devereaux / The Village Tea Room);
Tomato basil bruschetta (Jessica Reisman / Homespun Foods)