Field & Larder

With a name like Field & Larder, this black-dirt farm in Chester, New York is on a mission to provide you with tasty produce you can enjoy all year long. Meet the farmer behind Field & Larder Charles from Field & Larder is what I would call a “chef’s gardener”. He provides all foodies with…

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Asparagus Mimosa with Puffed Quinoa & Crispy Prosciutto

Asparagus mimosa is an oldie, but a goodie. Somehow, this classic dish of poached asparagus and hard boiled eggs just vanished. The traditional way of serving asparagus mimosa is simple, quick and most importantly, delicious. So, like a phoenix rising, I decided to revamp this dish without straying too far from the original. The first…

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Garlic

Historically used to fend off vampires, garlic has earned its place in the culinary world as the single most-used ingredient in savory dishes. Garlic is one of 700 species in the allium (onion) family. There are two different types of garlic: softneck (allium sativum) and hardneck (allium ophioscorodon, also known as stiffneck). Both types of…

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Deep Forest Wild Edibles

The food in our backyards The Hudson Valley is surrounded by nature. Untapped nature, to be more precise. The Hudson River flows 315 miles through our area. The surrounding ecosystem includes mountains, forests and stream beds that are mostly untouched. We have hundreds upon hundreds of “local ingredients” within that territory. All you need to…

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Asparagus…an Onion’s Distant Cousin

Yep, I said it. Asparagus is part of the liliaceae (lily) family, which is a cousin of the allium (onion) family. I know, I know. It’s a far reach calling a pointy green spear an onion. But, science! There’s more to asparagus than meets the eye. Believe it or not, they aren’t only green. They…

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Potato Ramp Soup

This recipe is a play on the classic vichyssoise soup. Traditionally, vichyssoise is served cold, but it can be served hot as well. This soup is perfect for spring weather when one day it is warm and sunny, and the next it’s chilly and raining. I recommend serving the soup cold on warm, sunny days,…

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Smoked Salt & Lime-Rubbed Striped Bass with Spring Peas, Radish, Coconut Green Curry & Cilantro Coconut Gremolata

This dish screams spring, from the zesty lime and cilantro to the beautiful bright colors of the radish and peas. One thing I like to do as soon as spring hits is bring more lightness to my meals since the weather is warmer. I also like to play with the idea of a dish being…

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Rhubarb

Rhubarb…is it a fruit…is it a vegetable? That is a tricky question to answer. Here’s the thing with rhubarb. Botanically speaking, it is a vegetable and member of the buckwheat family, but because it is most often cooked down with sugar for pies and jam, it is thought of as a fruit and is even…

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