Fall Cuisine features garlic and more

Fall has officially arrived, and so has the autumn edition of Cuisine of the Hudson Valley.

The free magazine that I edit is produced by the Poughkeepsie Journal and is available at local markets, gourmet shops, wine stores and other vendors in the Hudson Valley. Pick one up!

And if you have suggestions for what you would like to see in future issues (there are summer and fall editions), please let me know.

E-mail suggestions to me at bfarrell@poughkeepsiejournal.com.

The cover story on garlic was fun to shoot. Just look at that beautiful focaccia with roasted garlic and tomatoes made by Theresa Marquez, who also wrote the story.
Journal photographer Lee Ferris took the wonderful photo.
I brought in some roasted garlic and freshly harvested bulbs to go with the focaccia for the photo shoot, along with a pesto pasta salad (you'll have to get the magazine for the recipe!). You can just imagine the wonderful aroma in the office that day. (Just ask my co-workers who got to indulge in the goodies after the photos were taken!)

There are also stories on heirloom tomatoes and artisan breads, featuring some of the Hudson Valley's best bread makers.

In Cuisine you'll also find tips for hosting a party and recipes for a no-fuss crust for a seasonal tart and mulled cider, among others.

In case you can't wait until you get your own copy of Cuisine, here's a recipe from the artisan bread story.
It's from Don Lewis of Wild Hive Farm, a local businessman who not only makes artisanal breads and baked goods, but also uses flours that are grown and milled right here in the Hudson Valley. Talk about knowing where your food comes from — you can't get more local than that!

(Try making buttermilk pancakes with soft wheat flour from Wild Hive Farm/Gannett News Service photo)

Buttermilk Pancakes

Yield: About eight 5-inch pancakes

1. Dry whisk together:
2. 1 cup Wild Hive Farm all purpose soft wheat flour
3. 1 teaspoon sugar
4. 1⁄2 teaspoon salt
5. 3⁄4 teaspoon baking powder
6. 1⁄2 teaspoon baking soda

1. Beat together:
2. 1 egg
3. 2 tablespoons melted butter
4. 1 cup buttermilk (you can substitute yogurt or combine milk/yogurt or sour your own fresh milk with a teaspoon of apple cider vinegar)

• Lightly blend dry and wet ingredients together with a fork.
• Do not over mix. It is OK if the batter is a little lumpy.
• Add a little milk or water if you like thinner pancakes or crepes.

This recipe also works well with other flours from Wild Hive. Try the spelt or triticale flours for a nutritious alternative.