A Magazine About Food, Art & Exchange In Midtown Kingston, Published By The Hudson Valley Current.


GREEK GREENS AND CHEESE PIE WITH SPROUTED WHOLE WHEAT CRUST INGREDIENTS Crust: • 4 cups sprouted whole wheat     flour • 1 tablespoon baking powder • 1/4 teaspoon salt • 3/4 cup olive oil  • 2 cups water Filling: • 1 small red onion, finely chopped • 3 scallions, thinly sliced • 6 cups […]


INGREDIENTS • 2 lbs chicken or beef, cut into chunks To Marinate the Meat: • 1 tsp paprika • 1 tsp garlic, finely chopped or minced • 1 tsp ginger, finely chopped or minced • 1/2 tsp salt • 1/2 tsp freshly cracked black pepper For Maafe:  • 1 large onion, chopped • 1 Tbsp […]


INGREDIENTS • 1 large butternut squash with a long and thick neck  – peeled, seeded • 1 tablespoon extra-virgin olive oil • 2 tablespoons unsalted butter, cut into pieces • 3 fresh oregano sprigs • 4 garlic cloves, crushed • 1 tablespoon fresh lemon juice • Coarse salt and freshly ground pepper INSTRUCTIONS   1. […]


INGREDIENTS • 1 tablespoon butter • 2 heads of garlic, split in half • 1 quart heavy cream • 1 1/2 pounds peeled white potatoes,    1/4 inch slices • 1 1/2 pounds peeled blue potatoes, 1/4 inch slices • 1 1/2 pounds red potatoes, 1/4 inch slices • 2 cups finely grated Parmigiano-Reggiano plus […]


NGREDIENTS • 1 tablespoon unsalted butter softened • 1-2  long sweet potatoes (about 2 inches thick), peeled • 3-4 large parsnips, ends trimmed and peeled • 3-5 small beets, peeled • 14 tablespoons heavy cream, divided (whole milk is fine, but mixture won’t thicken as much or be as creamy) • 4 ounces grated Parmesan, […]


Microgreens are harvested young, just a week or two after seed germination. All of the energy that would go into making a large, leafy plant is concentrated in tender, tasty little sprigs of goodness. They’re rich in vitamin K, vitamin C, vitamin E, beta-carotene and more, and can be up to 40 times as nutritionally […]


INGREDIENTS – English Cucumbers quartered and cut into 1 inch pieces – Sugar – Kosher salt and freshly ground black pepper – Green Beans trimmed – Scallions cut into 2 to 3 inch pieces – Olive Oil – Lemon Zest plus 1 tablespoon of Lemon Juice – Chopped fresh Dill DIRECTIONS Set-up grill for direct […]

June Recipe

INGREDIENTS For the salad – 2 Tbsp. balsamic vinegar – 2 Tbsp. honey – 8 cups of mixed salad greens – 1 Tbsp. olive oil – 3/4 lb. sugar snap peas – 1/2 cup whole unsalted roasted almonds – 1/4 tsp. coarse salt – 1 cup sliced strawberries For the crostinis – 1 baguette – […]

Hibernation Prep & Recipes

With the daylight waning and the temperatures dropping, mammals everywhere begin to feel a sense of urgency. Humans pull cozy sweaters out of storage and stack wood. Squirrels are busy storing nuts in tree caverns and mice are investigating home foundations for openings in which to hide away until spring. Animals that hibernate get busy […]

Homespun Goodness: the apple

Known as the king of all fruits, the apple is found in every farmstand at this time of the year.   They are considered to be one of the oldest fruits in existence.  In fact, humans have been enjoying apples since 6500 BC. Apple trees grown from seed are called “heterozygous,” which basically means having […]

Summer Salad Recipe

Originally published in the August 2011 issue of CWN.  In the baking Hudson Valley summer days, one cannot help but notice the beautiful crop of vegetables and fruits lining the winding roads. From perfectly sweet peppers to the full and almost floral flavor of a vine-ripened summer squash, our area is an abundant cornucopia of […]

Happy Microbes, Happy Life: Let Food Replace Thy Medicine

There seems to be some doubt about whether Hippocrates ever actually said, “Let thy food be thy medicine, and medicine, thy food,” although he’s been credited with the insight for a long, long time. Considering what a challenge it can be to get people to agree on what happened last year or last month, it […]

Nature of Exchange Dinners: May 2021

Asparagus, Swiss Chard, Arugula and Beets! “Velocius quam asparagi conquantur!” Shouted by Roman Emperor Caesar Augustus to his troops, it translates to “faster than cooking asparagus.” Essentially, “get moving already!” Augustus loved asparagus so much that he organized an elite military unit called “the asparagus fleet” tasked with procuring it for him throughout his empire. […]

Celebrate Fridays at Tilda’s with Nature of Exchange Evenings

This April, Tilda’s Kitchen and Market will reopen after closing in March to avoid interference with the Broadway Streetscape Project, which will incorporate bicycle lanes, increase green space, and improve the flow and efficiency on Broadway.  At Tilda’s, it’s all about the beautiful flow. The restaurant’s initial opening has been a huge success, with all […]

Friday Nature of Exchange Dinners: April Veggies

Starting April 2, and every following Friday there will be an evening of exchange celebrating local, seasonal food through cooking, dining and conversation at Tilda’s Kitchen on Broadway in Kingston. Each week a treasure grown or produced in the Hudson Valley will be the debutant of the ball. A team of local chefs will create […]

Soup, Glorious Soup: Reflections on a Wonder Food

The first soup-maker probably used baskets of tightly woven reeds or animal hide and dropped in a hot rock to make water that would help extract the flavor and goodness from whatever was handy. That was 20,000 years ago, as far as anyone knows. Clay pots made souping it up a lot handier, and humans […]

Our Harvest: Some Like It Hot! Horseradish

Horseradish is a perennial plant in the Brassicaceae family, along with mustard, broccoli, cabbage, and its fierce cousin, wasabi. This root vegetable is cultivated worldwide as a spice, condiment, herbal medicine as well as a religious symbol.  The name has nothing to do with horses, in fact it is poisonous to horses. The name was […]

Bumper Crop Seeks Preservation

Mason jars and food mills reappear in homes throughout region Reprint: Originally published in September 2010 in the original issue of Country Wisdom News A combination of warm dry stretches and periods of light rain this summer have resulted in abundant harvests and content farmers and gardeners. After last year’s somewhat miserable weather that resulted […]

For Pasta-erity

A Family Tomato Sauce Tradition Reprint: Originally published in September 2010 in the original issue of Country Wisdom News A traditional momDoing traditional thingsHanded down from mom to daughter A child, as she grows to a woman, has to decide for herself if a tradition is worthy and has value for her. Everything seems to […]

Our Harvest: Dandelion Make a Wish

“Mama had a baby and its head popped off.” Dandelion, Taraxacum officinale, is an edible herb originally from Eurasia and was revered by ancient people for its edible and medicinal value. In the conformist 1950s when everyone was on the lookout for communism and crabgrass, Abraham Levitt & Sons came along. The King of Suburbia […]

Vitis Vinifera

By Jennifer Muck-Dietrich “The juice of the grape is the liquid quintessence of concentrated sunbeams.” -Thomas Love Peacock Grapes are a berry of a deciduous woody vine of the flowering plant Vitis. The name is old English and comes from the tool used to harvest them—“grap hook.” Grapes are eaten fresh, or squished for wine or juice. […]


By Jennifer Muck-DietrichIllustration by Joyous Garden Native to the Americas, tomatoes have been traced back to the Aztecs, around 700 AD. It was not until the 1500s that the tomato reached Europe. The pomi d’oro, or golden apples, are believed to have arrived in Europe via Spanish conquistador Hernán Cortés. The strange, yellow fruits were thought […]


By Jennifer Muck-Dietrich Cherry lips; cherry on top; popped her cherry; life is like a bowl of cherries; she’s my cherry pie; that’s a cherry rig; bite of the cherry; cherry-picked… From her delicate silken blossoms to her succulent ruby red berries, the cherry tree has been a symbol of magic and myth for thousands of […]

Strawberry & Rhubarb

By Jennifer Muck-Dietrich Wuttahimneash (strawberry) The Naragansett Native American word for strawberry—wuttahimneash—translates to heart-seed berry. The scientific name is Fragaria ananassa, which refers to its sweet fragrance. The strawberry we know and love today is a cultivated plant (in the rose family) that can be traced back to 18th century Europe. It was a hybrid […]

Peas Please

By Jennifer Muck-Dietrich “I eat my peas with honey. I’ve done it all my life. It makes the peas taste funny, but it sticks them to my knife.” –Anonymous author Pisum sativum (both sweet peas with inedible pods, and snow peas—flat pods with small peas inside) is one of the eight Neolithic founder crops (otherwise […]


By Jennifer Muck-Dietrich Spinach (spinacia oleracea) in the Amaranthaceae family is native to central and western Asia in the area formerly known as Persia. It germinates in temperatures of 45 to 75 degrees and grows best in the cooler seasons. Higher temperatures causes it to bolt and go to seed much faster and the leaves […]

Pomological Conundrum

The Apple “The goldenrod is yellow. The corn is turning brown. The trees in apple orchards with fruit are bending down.” Helen Hunt Jackson Known as the king of all fruits, the apple is found in every farmstand at this time of the year throughout the country. In fact, humans have been enjoying apples since […]

Healthy Living Trends for 2018

Fads Come and Go While Trends Stick Around By Jennifer Brizzi     What would our great-grandparents have thought about our willingly consuming billions of bacteria in our beverages and candy bars? The probiotic boom is just one of many trends that promise to get even bigger in the public eye in 2018.     […]

Casting An Eye Toward Trout

More than a sport, it’s an elegant art  By Harry Matthews     I never knew my mother’s father, let alone her grandfather, both of whom I was always told were avid trout fishermen. One thing I did know of them was the fly fishing gear I was lucky enough to inherit: a beautiful bamboo […]

Yardavore: Small Victories

by Maria Reidelbach Maybe our grannies knew how to cook without depending on recipes, but it’s been a long time since most Americans have had those kinds of kitchen skills. I was lucky that my mother was great in the kitchen—she learned country cooking on the Appalachian farm where she grew up, honing her skills […]

Yardavore: The Art of Cooking Local

Although the path was winding and sometimes narrow, in hindsight, it seems inevitable that Lisa Derosby-Jones’s life mission is cooking and serving fresh, healthy, locally-grown food to both family and community. In person, Lisa is vibrant with energy, with clear skin and a mellifluous voice that’s often sharing some fascinating tip or fact. Her interest […]

Slow (Moving) Food

by Maria Reidelbach    The longest days of summer are a busy time of year for Hudson Valley farmers. There’s plenty to to do: the early summer crops like turnips, blueberries, greens and more greens are already being harvested; and at the same time farmers are planting waves of veggies like squash, beans, cole crops, […]

The Potluck Party Phenomenon: Why people just keep coming back for more

by Rebecca Shea    I’m lucky enough to say that I’ve attended and hosted my fair share of potluck suppers and they are one of my favorite ways to catch up with friends and family. When your ticket in is just one dish but you can sample from many, while meeting friends or visiting with […]