Posted on 03.10.2017 / by Noah
Ric Orlando’s blackened string beans Delicious any time of year, chef Ric Orlando’s blackened string bean recipe makes for great nosh food on its own or is the perfect side dish at a barbecue or holiday party. Mix things up by substituting scapes or yellow wax beans in this recipe. Try adding smoked paprika to […]
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Posted on 02.10.2017 / by Noah
Breaded scapes Scapes Eggs, whisked (thined with a little water or buttermilk) Flour, seasoned with salt and pepper Breadcrumbs Dredge the scapes in seasoned flour until evenly coated then shake off the excess. Dip the flour coated item into the egg wash and coat on all sides. Let the excess drip off and transfer to […]
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Posted on 05.07.2017 / by Noah
Cabot Greek Style Yogurt Cultured with whole milk and cream, and thick enough to support an upright spoon, perhaps the top honor for creamline yogurt belongs to Cabot. Even with label descriptors like “extra rich” and “premium”, and, with a whopping 23 grams of fat per eight ounce serving, words cannot truly describe Cabot’s intensely […]
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Posted on 01.06.2017 / by admin
Beets, new and old school Sexy and here to stay… Beets, historically an old school winter storage vegetable, are more popular than ever. Today farmers are selling dozens of varieties of all different shapes, sizes and colors to hip foodies and chefs who have elevated the vegetable to a sexy new status with trendy new […]
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Posted on 20.04.2017 / by Noah
The Organic Food Incubator, Long Island City, NY Everyone knows the story of the secret family recipe that started out being prepared in small batches in a home kitchen and went on to find national or even global popularity while generating millions of dollars in sales. Mrs. Fields, Dr. Pepper and Campbell’s Soup all have […]
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Posted on 17.04.2017 / by Noah
Wild Edibles Early spring brings a bounty of unusual ingredients. Parsnips, ramps, and fiddlehead ferns are a few of the first vegetables to become available to seasonal vegetable lovers. Ramps and fiddlehead ferns grow wild and are harvested and sold by both farmers and foragers. Ramps are particularly well suited to the chillier growing conditions in the Adirondacks where […]
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Posted on 13.03.2017 / by Noah
When given storms of ice and snow, make snow ice cream.
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Posted on 14.02.2017 / by Noah
Grains and roots Whole grain salad with root vegetables If you love local greens but don’t like the inflated price tag that comes with them in the winter months, try mixing things up with sprouts, grains, kale and shredded winter roots. These nutrient-dense alternatives, with their deep earthy flavors and textures, can be used to […]
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Posted on 21.11.2016 / by Noah
Hudson Valley lactic acid fermentation Lacto-fermentation is a centuries old method for preserving excess vegetable yields at the end of the growing season. While lacto-fermented foods like sauerkraut and European style dilled pickles resemble many other “pickled” foods, the process is quite different than the traditional hot canning method that involves preserving agents like vinegar […]
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Posted on 17.11.2016 / by admin
Tips for cooking with winter squash Spaghetti, Butternut, Ambercup, and Hubbard squashes are available from the Honest Weight Food Co-op, Black Horse Farms at Hudson Valley Hannaford locations, and the Chatham Co-Op who offers organic winter squash from Blue Star Farm in Stuyvesant during the fall and winter.
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Whole grain salad with root vegetables
