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


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. […]


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 – […]

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 […]

Nature of Exchange Dinners: September 2021

I like to think of my vegetable garden as a community. Tomatoes, basil, cucumbers, and corn. Each fruit or vegetable has its own unique personality, yet they all share a common goal, a goal not far off from our own human desires. But plants are just non-thinking, non-feeling, senseless beings…. Or are they? I’m not […]

Nature of Exchange Dinners: June 2021

Summer is in the air, and with it’s arrival comes the fabulous seasonal produce the Hudson Valley is famous for. Join Tilda’s chefs every Friday in June to celebrate one of these special ingredients.  The feature for June 4 will be rhubarb. This easy to grow perennial is technically a vegetable, but is most commonly […]

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 […]

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 […]

Hidden Gem

In the Solanaceae family, directly related to tomatoes, potatoes, and eggplant is a delicious  little orange gem with many names: goldenberry, husk cherry, ground cherry, Cape gooseberry, strawberry tomato, poha Berry and Cossak pineapple, yet this little fruit is not a cherry nor a pineapple. Physalis pruinosa, otherwise known as husk cherry or ground cherry, […]

Our Harvest: Elderberry

Hypocrites, the father of medicine, referred to the elderberry bush as his “medicine chest.” With the changing light in the sky, you can feel the dog days of summer are coming to an end. Fall brings with it the cooler nights, cozy sweaters, and the excitement of returning to school. What it also seems to […]

Our Harvest: Cucumbers, Dill, and Nasturtiums

Bosom Buddies Hobnobbing in my garden are vegetables, flowers, and herbs. Some are pairs according to culinary taste, others because they are naturally great companions.  Companion planting is a strategic practice used when gardeners purposely plant different species based on their ability to enhance another’s growth, offer pest protection, or to provide structure. Carefully designed, […]

Our Harvest: Onion

Sorry, I didn’t mean to make you cry. Onions are one of the oldest cultivated vegetables. Believed to have come from the fertile crescent in southeastern Asia, they found their way across Europe and Africa and were introduced to the Americas by Columbus in 1492. Onions have been an important addition to the lives of […]

Our Harvest: What’s Up Doc?

The carrot (Daucus carota), originating from southwestern Asia, is a root vegetable that comes in a myriad of colors. Typically recognized as orange, carrots can also be white, yellow, red, purple, and black. The taproot is the most commonly consumed part of the plant, but the leaves and seeds are edible as well. Carrots can […]

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 […]