Issue 57, 2012



Sustainable, local cuisine: Is it a trend? Is it a fad? Is it real? by Abby Luby

Special section: Restaurant Week 2012.

Growing super food. by Tracy Frisch


Editors's letter: Feeding another revolution.

Good stuff: Wine & Food weekend; 21-day cleanse; farm market meals; Bear Mt. Lodge revived; organic scam; Estonian cookbook.

Openings: The Freight House; Homespun@home; Quiet Man Public House; Mint; Tavern at Diamond Mills.

Events: March-May 12

By the glass: Hudson Valley estate wines. by Steven Kolpan.

Eating by the season: Maple syrup matures. by Greg Weber.

CSA project in the Hudson Valley

Winter Farmers' Markets



Rhubarb compote (Phil McGrath/Iron Horse Grill)

Beets: roasted, pickled & fried (Erik Johansen/Iron Forge Inn)

Northwind Farm chicken pot pie tortellini with Madura Farm Maitake mushrooms (Jerry Crocker/Back Yard Bistro)

Asparagus tart (Agnes Devereux/The Village Tearoom)

Pate brise (Agnes Devereux/The Village Tearoom)

Applejack maple Old Fashioned (Greg G. Weber)

Maple butter (Greg G. Weber)

Editor's Letter
Eating By The Season

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