Iron Pizza Chef Battle at SCF
Last night was pizza night at the Farm. But not just any pizza night. This was an Iron Pizza Chef night, an honorable match between two honorable pizza chefs. And the secret ingredient? Boboli crust! Let the battle begin!
The Ranch Serves Its First Flank Steak of the Season
Grandmom, the Ranchers and I convened at the ranch for Sunday Night Suppa. Flank steak was served.
Farm Update: Apples, Cherries, Mint
The apple tree blossomed this weekend. The cherry tree is also doing handsomely. And we think the mint will be ready for Derby Day. Take a look around.
The Tree Is Down and the Yard Recovers
Dinner at Kelli & Patrick’s
We were shocked — shocked — to find that a meal at Kelli and Patrick’s did not involve steak. We weren’t ready for it, even after we saw Patrick grilling clams. After all, Patrick always grills clams! But what? No steak? Yes, that’s right folks. The O’Ds are on the fish mandate.
Oven-poached Fish in Olive Oil
Patrick has been making this recipe often, as the O’Donnells are on their own version of the fish mandate.
Sour Cherry Farm Shouts 'Timber!'
This is the story of a tree and its journey. This was the good part.
Farm Update: Currants
No big post here — just a quick photo of the progress of the currants, which we planted last year. The plant has produced what we are officially calling "little hangy-down things." I'm not sure what the technical term is, but I do know this: it means currant 'Red Lake' is on its way.
Thursday Morning in the Garden
As I was waiting for the coffee to brew (in that state before you have coffee), I looked out our big picture window and couldn't help but smile. The cherry tree was full of white blossoms.
Seder at Irene’s, 2008
Irene’s seder, like many, I’m sure, was full of friends old and new. What makes her night different from all others, though? Her farm-fresh ingredients, creative cooking and the sense of camaraderie. I mean, who else serves matzo ball soup with shiitake mushrooms and the first ramps of the season?
Spicy Carrot Ice Box Pickles
Nena's Seder pickles from Sherri Vinton. Nena did it without jalapenos " 'tis not the season, after all" she says. She also has this advice: "I like these carrots to be spicy, so I use a combination of jalapenos and pepper flakes. You can vary the heat by adding fewer peppers and omitting the flakes."
Nena's delicious contribution to Seder.
Almond-Lemon Torte with Fresh Strawberries (AKA How To Use Every Small Appliance and Bowl in Your Kitchen)
I made a dessert for Irene’s Passover seder Sunday, and it was a big hit not only at the feast, but in my kitchen, where all my appliances got the chance to mix it up in the dishwasher together.
Saturday Night Supper at the Farm
We spend most of the gorgeous Saturday in the fields and reward ourselves with a Nacionalista come cocktail time.
Fancy Lunch at Beacon
Tessa had a sometime ritual she likes to call Fancy Lunch Thursdays. Her friend from Boston comes down to deliver flowers (really!) to restaurants for the weekend, and they take the opportunity to catch up. Well I hadn’t seen Tessa in about six weeks, so we took the opportunity to bust in on the tradition. We went to Beacon. What does this plate tell you about spring?
Dinner at BLT Market
The theory behind BLT Market is that the menu is in tune with the season. The left column of the menu lists all the “Peak In Season” fish, vegetables, mushrooms, meats and fruits. For example, pea shoots. Like the ones that garnish this Morel & English Pea Risotto with ‘Petit Gris’ Snails and Coach Farm Goat Cheese.
Drinks and Snacks at Harvest
Marissa, Ruth and I caught up over drinks and snacks at Harvest on Hudson in Hastings. It’s a beautiful spot right on the river, and in the summer, the restaurant uses its garden to cook. It’s early spring, so it’s a little bare at the moment. The tuna carpaccio made up for that.
Wine Tasting at Peniche
The farm has been loving the Txomin Etxaniz at Peniche for several months now. But as we move into spring, we were hoping for a new choice. Jay was happy to provide us with some tastes, and Sara snapped these incriminating photos.
Spring in the Fields at the Farm
Buds are popping. Blossoms are blooming. And we are planting. Spring has arrived. And with it, the Sour Cherry Tree opens its eyes.
Spring Shopping for the Garden
The Farm did “fun errands” on Sunday, getting ready for planting and grilling and such. Tulips were in bloom.
Spring Supper on the Porch
We invited the new neighbors over for supper on the porch on Saturday. While these aren’t SCF radishes, they are the first of the spring. Greg made them with a sesame-ginger butter and sprinkled them with sea salt.
Radish-chive Tea Sandwiches with Sesame and Ginger
Delicious with peppery radishes from the garden.
Covering the First Couch on the Porch’t
What do you think?
Touring Kingston, the Former Capital of New York
We came to Kingston in search of food. Particularly grass fed and organic meat, the likes of which you can find at Fleisher’s, which has been called one of the best butchers in the country by Food & Wine magazine.
At The Lake, On the Deck
We opened the spring season on the deck at the lake on Tuesday, enjoying wine and some of the lovely Hudson Valley cheeses we picked up on our travels. We also lit what may have been the first fire of the season.
Traveling Around the Hudson Valley in Search of Local Foods
The premise of my story for Arrive is that the Hudson Valley has, well, arrived. That it’s become the food destination that people have worked to build for so many years. There are food institutions like the CIA and Stone Barns Center for Food & Agriculture, farms like Old Chatham Sheeperding and Hawthorne Valley Farm and restaurants, some new, like Blue Hill at Stone Barns, and some pioneers, like the Bear Cafe in Woodstock.
Lunch in Chatham: Ralph’s Pretty Good Cafe
We had a pretty good lunch at Ralph’s Pretty Good Cafe in Chatham Tuesday after visiting the Old Chatham Sheepherding Company. The cafe is a bit crunchy, with lots of vegetarian items, and serves a nice espresso. We also quite liked the soup.
Visiting Old Chatham Sheepherding Company
The cheese from Old Chatham Sheepherding Company is among the best in the U.S. We got the chance to visit the farm while researching a story for Arrive. It was so cool to learn how one of our favorite cheeses is made. It starts with these guys. Or should I say: gals.
Hudson Valley Dining at Swoon Kitchenbar
Local ingredients. Casual but chic atmosphere. Friendly staff. Delicious food. Oh, and they love charcuterie. Do you think we might have been happy?
Pizza and Wings at the OVI
Just in case you were jonzing for OVI wings and pizza. I can tell you we sure were.