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Valley Table

FOOD
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Eating by the Season

Local Chefs

Food & Culture

Good Stuff

Table Talk Podcast
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Sustainable Cuisine

The Traveling Table

Dining Directory

Local Purveyors
FARMS
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Locally Grown

From the Fields

Farmer & Chef

Issues & Politics
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Farmers' Markets

CSA's

U-Pick Farms
DRINK
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Beer

Wine

Cider

Spirits

Soft Drinks
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Craft Producers

Support the Craft
RECIPES
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Appetizers

Salads

Entrees

Side Dishes

Soups & Stews
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Cocktails

Desserts

Breads

Sauces & Condiments
EVENTS
HV RESTAURANT WEEK
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Restaurant Registration

Sponsorship Opportunities
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Preferred Purveyors

HVRW Safety Pledge
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Diner FAQs

Restaurant FAQs

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Food Culture

Departments

Food Culture
Drinks
Dutch History
Eating By the Season
Editor's Letter
Farmer & Chef
Farms, Food & Markets
Features
From the Fields
Good Stuff
History
Issues & Politics
Local Chefs
Locally Grown
Sustainable Elements
Table Talk Podcast
Tastemakers
The Dish
The Traveling Table
Trips & Itineraries
Up Close

Seasons

Fall
Winter

Regions

Rockland

Valley Table Issues

Issue 96, 2022
Issue 72, 2015
Issue 70, 2015
Issue 69, 2015
Issue 67, 2014
Issue 64, 2013
Issue 2, 1998

Products

Apples
Bread
Carrots
Cider
Coffee
Lemon
Oysters

Valley Table Articles

Displaying 1 - 7 of 7

Food Culture

Bugs for Breakfast

By Marissa Sertich Velie

Wellness Cuisine

Farm to Patient

By Abby Luby

Traditions

Mina's Gajar Halwa

By Mallika Rao

A Primer

Open-Hearth Cooking

By Peter G. Rose

Food & Culture

Salonniere Coffee Bar Brings Sicilian Traditions to Nyack

By Raphael Beretta

The Apple Issue

The Changing Face of Hudson Valley Apples

By Christine Gritmon / Photos by David Handschuh

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Editor's Letter

Step Into Spring!

By Linda Fears, Editor in Chief

Welcome to the spring issue of Valley Table. As a passionate home cook, certified nutritionist, and all-around foodie, editing this magazine is truly a joy—I love learning about the Valley’s...READ MORE

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