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Week 19 Share: head lettuce, collards, sweet potatoes, cilantro, broccoli, onions, carrots, watermelon radishes, russet potatoes from @mxmorningstar, spinach, and cauliflower.

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a relaxing weekend at home

how bout them apples?

a little comedy filled date night

nothing like a good tomato sandwich

cutie brunch date

🤘🏻

good orchard/patch vibes

look at that cheese pull

favorite snack of the season

fetch with the baby dogs

I’m obsessed with these star pumpkins

Paglione/ Baglione

best day, best girl

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“Lowering barriers, increasing opportunities for farmers is our sweet spot,” Rebecca Busansky, Executive Director, Berkshire Agricultural Ventures.

What does it take to keep farmers farming? Berkshire Agricultural Ventures (BAV) helps local farms and food businesses access practical guidance, flexible financing, and connections that strengthen their businesses.

Thanks to everyone who supported Slow Food Hudson Valley’s Spring Benefit, this summer our chapter donated $20,000 to BAV for its work with farmers in Columbia and Dutchess counties.

Read our conversation with BAV’s leadership team at the link in our bio.

#hudsonvalley #hudsonvalleyfarms #slowfoodmovement #hudsonvalleyfarmers #slowfood @slowfoodusa @mxmorningstar

Photo by Stephanie Zollshan. Radish harvest at MX Morningstar which BAV has supported with low-interest loans and business technical assistance.

“I think that is a hallmark of our approach: we’re listening to farmers and from the ground up, trying to bring them the combination of solutions they need, “ Audrey Hackett, BAV Communications and Development Manager.

BAV begins by asking farmers what they need. That might lead to one-on-one business support, a flexible loan, or a connection to another resource. The work is shaped by the farm and the people running it, all with an eye to strengthening our regional food system.

Slow Food Hudson Valley’s $20,000 grant supports BAV’s critical work with farmers in Columbia and Dutchess counties. Read the full Q&A at the link in our bio.

#hudsonvalley #hudsonvalleyfarms #hudsonvalleyfarmers #slowfood #slowfoodmovement @slowfoodusa @howlingflatsfarm

Photo by Stephanie Zollshan. Farmer Kelley Babbin and her flock at Howling Flats Farm, which BAV has supported with low-interest loans and business technical assistance.

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Our fall calendar is taking shape and there is something for everyone! From visiting cookbook authors, cheese and cider tastings, book signings, local ice cream, Italian olive oil and to round things out, Chaucer, Cheese & Song with @sparkofhudson

Come meet @lucalvani , @pastryschiff , @culinarybreedingnetwork and @susanspungen and leave with new ideas for dinner, hosting and holiday baking. Celebrate Halloween the Talbott & Arding way by leaning how to pair cheese and cider from @kate.arding

Swipe through our October–December lineup, send this to the friend you want to bring and claim your spots.

Some events are drop-in, others require tickets. Book your favorites now so you don’t miss them.

Details and reservations on our website → Events & Experiences. See you soon!

https://talbottandarding.com/pages/events-and-experiences

#TalbottAndArding #HudsonNY #HudsonValleyEvents

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Week 17 Full Share: head lettuce, bell peppers, sweet potatoes, beets, tomatoes, onions, eggplant, potatoes from @mxmorningstar, ginger, cilantro, Tokyo bekana, and kale

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A slightly more organic approach than my usual trimmed work, these plates embrace their natural, softly irregular edges and rustic character. The textured pattern was created using an imprint of locally grown corn, celebrating the farming traditions and landscape of the Catskill region. Each plate is finished with hand-painted gold detailing, bringing a refined touch to its earthy form.

Local Red Clay — @sheffieldpottery
Local Corn — @mxmorningstar
Foodsafe Clear Glaze and Gold Detailing @amacobrent

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#pottery #clay #ceramic #handmadepottery

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The beauty of @mxmorningstar lettuces & radishes and really everything they grow. A still life with them striking a pose before we enjoy them for supper. At #HawthorneGhent

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This week was our second monthly Supper Club, with summer turning into fall, and fifteen members picking up on Wednesday and Friday. Roasted Northwind Farm Pork with apple cider jus, Sparrowbush polenta with red corn, Mx Morningstar Cauliflower gratin, and a salad of Plane Meadow Farm flowering broccoli & roasted squash with broccoli leaf chimichurri and charred eggplant, plus a warm apple & pear galette with salty caramel to drizzle.

Thanks @therachelreport for documenting your meal last night! Like Rachel, you too can pop a bottle of wine, follow some simple instructions for warming up your Supper Club, and tuck into a cozy dinner at home.

For the next week or so, you can sign up for the October Supper Club. You’ll choose a meal for two or four and select your pickup date during the third week of October. We can handle a few more members next round, so if you’ve been thinking about joining the club, now’s the time.

Supper Club link in bio.

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A little bit sweet, a little bit smoky, a whole lot of Jimmy Nardello pepper flavor. Available at our shop in Coxsackie and:
@mxmorningstar
@samascottsgardenmarket
@mpo_crew
@fishkillfarms
@marbledmeatshop
@wrightsfarm
@myersproduce
@kleinkesfarm
@sixhandsfarmstore
@letterboxfarmers
@saratogafarmersmarket
@troymarket
@rhinebeckmkt

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Still thinking about how beautiful this week’s Tuesday distribution was and how the gorgeous weather accompanied me on the long drive!☀️🌻🌾🚐

So, so grateful for all these farmers who grow show-stopping produce for this community. It is always so much fun to gather everything together in the trusty Long Table van and watch it empty out as the day progressed!

We were in the back-to-school spirit in returning to Webutuck Elementary where donated veggies enhance the learning and nourishment of students ✨

Rolling up and down the hills of Dutchess, Greene and Columbia counties, we delivered 1,333lbs of fresh produce yesterday!

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Last month, we gathered a group of nine participants at Hawthorne Valley Farm, one of our flagship host farms- a 900 acre biodynamic farm, known for its farmer training programs, for a week-long immersion into the mid-Hudson Valley food system.

They arrived from different professional backgrounds, carrying curiosity, questions, and maybe a little trepidation about what it would mean to spend a week learning and living in community together.

Over the days that followed, they milked dairy cows and toured the creamery at Hawthorne Valley, learning about raw milk and biodynamic farming. They harvested shishito peppers at Gentle Time Farm, a queer, trans, Asian-led no-till vegetable farm. They looked out across hundreds of acres of regenerative organic grain at Stone House Grain, made produce runs to MX Morningstar, and shared a meal under the stars at Wally Farms.

There were farmer-led conversations about soil health, regional food systems, and regenerative agriculture. But some of the most meaningful learning happened in the spaces between.

In daily debriefs. Around the table. During late-night games. In conversations where people felt seen in where they had been, where they were, and where they hoped to go next.

Climate Farm School is about understanding regenerative agriculture and our individual roles within a much larger food system. But it is also about the internal shift that can happen when we reconnect with land, with food, and with each other.

By the end of the week, each participant left with a personal climate action plan and a group of deeply supportive relationships to help shepherd them into whatever comes next.

Although “left” might be generous. On the final day, no one seemed quite ready to go. They lingered for one more lunch, one final swim in the neighborhood pond, and a little more time together.

The relationships forged in just six days were transformative. And that might be one of the most powerful things about bringing people together on the land: we arrive to learn about food systems, and often leave seeing our place within them, and each other, a little differently. 💕

📸 taken by our amazing participants

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