For the first time in three months, local residents will be able to enjoy a sit-down indoor restaurant meal, visit a nail salon, massage parlor or spa. The Mid-Hudson region, which includes the counties of Ulster, Dutchess, Orange, Putnam, Rockland and Westchester, will enter phase III of reopening tomorrow, June 23.
Almanac Weekly | Taste
The Rhinebeck Farmers’ Market began its 26th season on May 3. The market will continue to run until December 27
Locally sourced food has become increasingly more important as people attempt to stay closer to home in the midst of a global pandemic. Growers, farm-market organizers and supporters are working to provide customers with safe, accessible, fresh food while drastically reducing the links in the sometimes overwhelmingly complex food chain. We checked in with farm markets in Woodstock, Saugerties, Kingston and New Paltz. All were either already open or preparing to reconfigure their outdoor spaces while expanding their online offerings.
Wine enthusiasts can still get their favorite Hudson Valley wines, spirits and hard ciders from the Shawangunk Wine Trail wineries delivered straight to their door or pickup curbside.
Sunday, Feb. 16: A $5 admission at the door includes two flavors of hot chocolate. Other activities include blacksmithing and broom shop demonstrations, sledding on Hoot Hill and guided hikes.
Alyson Reidy owns and operates a beloved spot on Route 209 in Stone Ridge where ice cream has been served for nearly 70 years.
Saturday, Feb. 15: “I wanted to create a cookbook for people who had sort of fallen out of the practice of cooking or who had never learned to cook in a way that is flexible, incorporating different ingredients on the fly, which is what you get if you have a garden or shop at the Farmers’ Market. It also helps you avoid waste.”
Zeus Brewing Company opens in Poughkeepsie with fresh beer and Italian fare; Rooftop bar coming this summer. The fact that the site is diagonally opposite the Cunneen-Hackett Building, once the mansion of brewing magnate Matthew Vassar, is purely coincidental.
Chaminda is from Sri Lanka and Shiwanti hails from the south of India. Heading a growing international team of cooks and servers, their focus is on making people feel comfortable and well-taken-care-of.
A highlight is always the county-fair-style competition for home-fermented concoctions, but it’s also a fun gathering for those more interested in tasting pickle products than in creating them.