ISSUE 43: OCTOBER-NOVEMBER 08
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)