A Food Lover's Guide to Farms, Restaurants, and Open-Air Markets

A travelers guide to the farms, local foods, open-air markets, restaurants and regional cuisine of New York's historic and bountiful Hudson River Valley.

Only 90 miles from New York City, today the Hudson Valley is often compared to California's Napa and Sonoma Valleys. Each year more than 1 million people visit the area, drawn as much by its farms, farmers' markets, and gourmet restaurants as by the spectacular scenery, historic architecture, and opportunities for outdoor recreation.

The specialty farms, vineyards, and orchards of the Hudson Valley provide artisanal cheese, free-range poultry and meats, handcrafted wines, and organic produce to area restaurants and markets, including the Culinary Institute of America in Hyde Park, as well as to the gourmet restaurants and greenmarkets of New York City.

Hudson Valley Harvest is a sourcebook for those who live, weekend, and vacation in the Hudson Valley. Interviews and profiles of farmers and producers round out specific information on farm festivals and family activities. The author provides an up-to-date guide and schedule to farmers markets and seasonal farmstands, as well as featuring regional restaurants and recipes using local products.

“Hudson Valley Harvest is both a celebration and an adventure of one of America's oldest and richest farming regions. This wonderful 'who, what, where, and when' guide to the American family farm is a must.
—Larry Forgione, award-winning chef and proprietor of An American Place in New York City and The Beekman 1766 Tavern

“What a valuable guide to one of the most beautiful and prolific areas of our country . . . it will inspire chefs, farmers, consumers and travelers to look to the region for the glories that abound here.”
—Waldy Malouf, author of The Hudson River Valley Cookbook and chef/partner of Beacon Restaurant, New York City

$18.95 (Can. $28.50)
0-88150-526-9
June 2003
6 x 9, 272 pages, paperback, 10 black & white photographs, index