Food Adopt Your Own Plot At Four Corners Community Farm There's still time at Four Corners Community Farm to start your plot, grow your own food, and support the farm's mission. By Jamie Larson
All photos: Aly Morrissey Food The Dig On Millerton's Main Street: Good Food, And A Community Hub The cafe and provisions market in Millerton, New York has added events — music, art and other pop-up events — to its menu. By Naomi Shammash
Food Recipe: Market Green Pea Hummus The English peas you're seeing in markets right now make the perfect seasoned dip or spread. By Katy Sparks
Guests Max Rivinus and Aretha Whitehead with Tracy Hayhurst (center) in the kitchen Food Seed & Spoon Culinary Farm Stay: A Taste Of The Farming Life At Husky Meadows Farm, you’ll find yourself in the middle of a farm-to-table experience. By Lisa Green
Food Berkshire Picnics Wants You To Enjoy The Moment. They’ll Handle The Rest. Imagine happening upon an elegant picnic set up in the woods. Berkshire Picnics was there. By Lisa Green
Food Recipe: Spiced Lamb And Scallion Patties You can serve the lamb patties cold, but grilling them really enhances the fragrance of the lamb and spices. By Katy Sparks
Food Big Move For Talbott & Arding Means More Provisions For The Rest Of Us While still in Hudson, the space upgrade will offer even more of “the best of the Hudson Valley ingredients.” By Naomi Shammash
Food Recipe: Rhubarb and Vanilla Bean Compote With 5-Spice Roasted Pepitas You can plan on just eating it straight from the saucepan. Use your best serving spoon! By Katy Sparks
Food Recipe: Ramps Done Three Ways It's a short ramp season. Here are three ways to prepare these seasonal treats. By Lisa Green
Food Recipe: New York State Buttermilk Cornbread Apple sauce, honey and buttermilk make this a winning cornbread recipe. By Katy Sparks
Rachel Oberg Food Recipe: Baked Onion Rings With Herb Dip These guilty pleasures are actually pretty innocent. By Lisa Green
Food Recipe: Pan-seared Pork Chops With Garlic, Sage And Coriander Seed To master this dish, there are three elements to consider: the quality of meat, the pan, and the technique. By Katy Sparks
