Now Serving Fall Soups at The Blue Pig in Croton-on-Hudson, NY

Yummy, with locally-sourced ingredients

Blue PigCrisp autumn days and nights call for Thai Butternut Squash Soup, a popular recipe from The Blue Pig restaurant in Croton-on-Hudson. “It’s a vegan soup that uses fall harvest butternut squash,” says Blue Pig owner Lisa Moir. “It’s thick, creamy and perfectly spiced.” The restaurant adds three homemade soups to the menu beginning the second week of October. They’ll be locally sourced from such producers as Hilltop Hanover, Do Re Me and Daisy Hill farms, and a vegetarian option will be available each day. The soups will be available in pints and quarts for taking home, or diners can enjoy them in the Blue Pig’s brick courtyard. “Along with new LED lights, we have purchased outdoor patio heaters so we can sit outside in comfort even if there’s a chill in the air.” says Moir. Hmmm…soup first and ice cream second, anyone?

 

Thai Butternut Squash Soup

2 T coconut oil

2 medium sized onions

3 cloves garlic (minced)

1 T minced ginger

1 T curry powder

1 T turmeric

2 c. water or veggie broth

1 large (3 lb.) squash

1 t salt

1 14 oz. can coconut milk

2 T lemon juice

 

Preheat oven to 400 degrees. Slice squash lengthwise and scoop out seeds. Place squash cut side down on oiled sheet. Roast for 30 to 40 min., turning every 15 min. until soft with some browning on top. Cool and scoop out flesh.

Sauté onions, garlic and ginger in oil for 5 min. Sprinkle in curry and turmeric, cook another min.

Pour in broth and bring to boil. Add in squash and salt, simmering for 10 min.

Add coconut milk and simmer 5 more min. Add lemon juice and puree the mixture. For a thinner consistency, add more broth or water.

Serve with a dollop of sour cream.

 

The Blue Pig is located at 121 Maple St. in Croton-on-Hudson, NY. For more information, call 914.271.3850 and visit TheBluePigIceCream.com.

 

 

Family Fun, History and Good Eats at the Hudson Rising River Tour 2013

Hud-Ris-OssOn Saturday, September 21, Hudson Rising 2013 River Tour celebrates a greener Ossining with heritage ships, a wooden boat show, live music, fireworks, a farm feast and sustainable living and historic exhibits. This free, family friendly event is presented in concert with the Harbor Festival and Bicentennial.

Hudson Rising, designed to showcase the local spirit and natural assets of the Hudson River Valley, takes place at Ossining’s public ferry dock just north of the Metro North train station from 10 a.m. to 1 p.m. Musical performers include KJ Denhert and her band, Road to Ruin and Erin Hill and her psychedelic harp. Kids of all ages can test their skill on the Treadwall climbing station and everyone can step back in time aboard the historic barge, Pennsy 399, and enjoy deck tours and a boat ride aboard Sloop Clearwater, America’s Environmental Flagship.

For $20, the Farm Feast sampling ticket includes 6 tastes of New York State beer, wine, and cider and a bounty of Hudson River Valley foods. Local chefs will be using Feather Ridge Farm organic chicken and eggs, pasture-raised beef from The Pastures Farm and fresh fish and shellfish from Pura Vida Fisheries. A farmer’s expo will include bread, pickles, nut butters, cheese, a beekeeper and an apple farmer.

For more information, visit Facebook.com/HudsonRising and HudsonRising.com.

Enjoying the Area’s Best Chefs and Fine Wines While Supporting the United Way

Hudson-Hil's-Cafe-United-Way-dinnerThe region’s best culinary experts will demonstrate their talents and provide mouth-watering dishes at the United Way of Westchester and Putnam’s (UWWP) annual “Putnam Best Chefs and Fine Wines” event on Wednesday, September 18, 2013. The event takes place at The Garrison from 6 to 8 p.m., with proceeds benefiting United Way’s efforts to educate the community on healthy lifestyle choices, build community gardens and steer teens away from drug and alcohol abuse.

The event draws food and wine connoisseurs from throughout Putnam County who come to sample dishes from the area’s best restaurants and take in the beautiful views of the Hudson River. “People from all over the area come out for Putnam Best Chefs,” says Naomi Adler, UWWP president and CEO. “The food is incredible, the atmosphere with the chefs is exciting and it’s a great opportunity to have fun while really making a difference in Putnam County.”

Local blues and roots band Crossroads will provide the music this year, and participating fine food establishments include Arturo’s Tavern, Fresh Company, Hudson Hil’s Café and Market, Johnny Gelato, Olive Oil of the World, Thai Golden Restaurant, The Stadium and Valley Restaurant at The Garrison. Food will be paired with tastings of fine wines from around the world provided by Depot Wine and Liquors of Brewster and great beers from Captain Lawrence Brewing Company.

Tickets are $50 in advance and $60 at the door, with discounts available to members of partnering business groups. Sponsorship opportunities start at $275. To purchase tickets or learn about sponsorships, visit UWWP.org/bestchefs or contact Peter West at 914.997.6700 x732 or pwest@uwwp.org. The evening includes a silent auction, with proceeds benefiting UWWP programs in Putnam.

The Garrison is located at 2015 US 9 in Garrison, NY.

A Feast to Enjoy and Support Healthy Eating at Hudson Valley Hospital

Harvest-of-the-Hudson-ValleyIn keeping with its new initiatives to promote healthy eating, Hudson Valley Hospital Center (HVHC) will hold a unique, farm-to-table event at Glynwood Farm in Cold Spring, NY, on September 27, 2013. “Harvest of the Hudson Valley,” which is designed to celebrate local farms and encourage people to eat locally for better health, will honor Chef Peter X. Kelly, Joseph Pallante, A.I.A. and Elliott Sumers, M.D.

The evening features cocktails, dinner and a silent auction, with all proceeds benefiting HVHC’s new demonstration and teaching kitchen. Construction of the kitchen is underway in the historic Dempsey House on the Pataki Center campus, adjacent to the hospital. HVHC plans to offer cooking classes in an effort to teach patients and community members how to cook healthier meals at home. It’s the final piece in the hospital’s multi-faceted plan to highlight nutrition as an integral part of healthcare.

Last year, HVHC opened its “Seeds for Health” organic garden, followed by the opening of a farmers’ market. This year, the markets were expanded to twice a month and the hospital implemented a new food service, Cura Hospitality, which features locally sourced foods and “from scratch” cooking.

Tickets to “Harvest of the Hudson Valley” are $600 and seating is limited. For further information and reservations, visit HVHC.org or call 914.734.3526.