Issue 65, 2014

ISSUE 65: March-May 2014

Features:

What Price Milk? text and photos by Abby Luby

Growing Wellness at Camphill. by Tracy Frisch

Departments:

Editors's letter: New leaves.

Good stuff: Charcuterie in Columbia, microgreens, new ice cream, bitters, kudos, events and more.

Openings: Twisted Oak, Fino, The Huguenot, L’Inizio, Beacon Homebrew, Kingston Wine.

Sustainable Elements: Whitecliff goes geothermal. by Amy Halloran

Eating by the season: Spring’s little miracles. by Christine Gritmon

Fabulous farms, food and markets:

Locally Grown: The dirt on dirt. by Keith Stewart

By the glass: Should the Hudson Valley adopt a signature grape? by Steven Koplan

Out & About: Cheese please. by Toni Senecal

 

Recipes:

Goat cheese French toast with morels and white truffle sauce (Kevin Reilly, Roost)

Asparagus with morels, bowtie pasta and spring peas (CIA, Gourmet Meals in Minutes)

Hudson Valley morels stuffed with squab (Peter X. Kelly, Xaviar’s Restaurant Group)

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