Issue 70, 2015

ISSUE 70: June-August 2015

Features:

A Gluten Free Primer

Hepworth Farms- Beyond Organic by Christine Gritmon, photos by Adam Kurtz

Twisted Soul- A World of Flavors by Marissa Sertich Velie, photos by Ethan Harrison

Departments:

Editors's letter: On Butterflies, Bread and Beefsteaks

Good stuff: Kudos, Summertime Adult Float, Happiness Turns 30, Step Right Up, Blight Flight, Prized Pickle Potion, New Eggs in Town, Maximum Mash

Eating by the Season: Tomatoes text by Robin Cherry

Locally Grown: Flight of the Monarchs text by Kieth Stewart

Last Call: Farms, Food, Fairness by Valley Table Staff

Drink: Summer Tonic- Gin by Timothy Buzinski

Recipes:

Gluten-Free Quiche with Swiss chard and Ricotta (Carley Hughes, Ella’s Bellas)

Crabcakes (Tom Costello, Thyme)

Naughty Noodles with Candied Pecans (Ira Lee, Twisted Soul)

Yogurt Sabroso (Ira Lee, Twisted Soul)

Tomato-Olive-Caper Compote (Robert Horton, An American Bistro)

Spicy Tomato Ketchup (Adapted from early 20th-century recipes)

Thai Tomato Cocktail (Amy Goldman, author The Heirloom Tomato)

Manhattan Clam Chowder (Arsenio Flores, Eastchester Fish Gourmet)

Oven-Dried Tomatoes (Robert Horton, An American Bistro)

Tomato Sauce Two Ways (Nick Citera and Matthew Sherry, Cosimo’s)

Cucumber Gimlet (Scott Levi, Nina)

Strawberry and Basil Martini (Scott Levi, Nina)

The Last Word (Jordan Thomas, The Shelter)

Gin Gimlet (Jordan Thomas, The Shelter)

Dancing Damson (Jordan Thomas, The Shelter)

Lime Cordial

 

Good Stuff
Locally Grown
Good Stuff
Good Stuff
Good Stuff
A Primer
Eating By The Season

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