A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley

Farming has long been a rich part of New York State’s heritage, and we most certainly have local chefs, farmers, and CSA members to thank for keeping its agrarian legacy alive. Assisting in no small way is Glynwood, a gorgeous working farm with a long history and nonprofit whose mission it is to ensure that food and farming thrive in the Hudson Valley. Sprawled across 225 acres in Cold Spring, NY, their vocational farm training programs, agricultural business incubator, and locally-minded advocacy efforts aim to make the Hudson Valley synonymous with world-class cuisine.

Their latest effort to push that plan forward is Kitchen Cultivars, a program in partnership with Hudson Valley Seed Co., that unites regional farmers and restaurateurs in raising awareness for the protection, promotion, and proliferation of locally sown and grown heirloom seeds. Plantings are coordinated among farmers for increased production, and their harvests are sold to chefs across the Hudson Valley, who spotlight the ingredient by way of tasting events, special menus, cider pairings, and more. “It’s an initiative of our regional food program, through which we facilitate projects that enhance the region’s unique identity and agricultural viability,” explains Sommer Hixson, Glynwood’s Director of Communications.

This year’s cultivar is the Long Island Cheese Pumpkin, one of the oldest varieties grown in the United States that is currently thriving in the Hudson Valley. On January 19th, Glynwood kicked off the program and turned their popular monthly Farm Dinner into a Kitchen Cultivars event to host Chef Jay Lippin of Crabtree’s Kittle House. “Jay’s meal surpassed our expectations of what you can do with a simple ingredient. His creativity showed in every course, from arancini to hard cider shooters with spiced cream to a tahini compote that made me think twice about ordinary hummus,” says Sommer. “All of the chefs participating in Kitchen Cultivars are breaking the ‘allspice’ stereotype attributed to pumpkins in wildly inventive ways.”

Upcoming Dinner Events:
February 2nd – Dinner Party – Made in Ghent
February 4th – Amuzae and Orchard Hill Cider Cocktail Party – Soons Orchard
February 6th –  Long Island Cheese Pumpkin Dinner at Gaskins with Talbott & Arding

For more details and to make reservations, please contact each venue directly.

Captions by Heidi’s Bridge

A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley. andnorth.com

  Purchased by financier and early conservationist George Perkins and his wife Linn in 1929, Glynwood’s historic Main House offers sweeping views of the farm and the Hudson Highlands below. A single winding road connects the farm’s many premises, including a farm store, greenhouse, chicken coop, multiple barns, an old farmhouse, and an orchard.

A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley. andnorth.com
A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley. andnorth.com
A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley. andnorth.com

  “This is my second year as a chef participant in the Kitchen Cultivars project, and it was a great pleasure to work with the Hudson Valley Seed Library and Glynwood once again,” says Chef Jay Lippin. “I was honored to cook at Glynwood as part of the Guest Chef Farm Dinner events, and to meet so many people who are as passionate as I am about preserving the culinary heritage of the Hudson Valley.”

A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley. andnorth.com
A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley. andnorth.com

  Passed appetizers, like these house-smoked salmon pizzetta with chili sauce, accompanied a sprawling spread of local cheeses during cocktail hour.

A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley. andnorth.com

  Guests sat down to plates of Grass + Grit Farm lamb, Glynwood Savoy cabbage, Long Island Cheese Pumpkin with tahini and Wild Hive crispy rye berries in a Catskill Provisions Honey-Rye sauce.

A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley. andnorth.com

  Glynwood partnered with Artisan Wine Shop in Beacon to offer recommended wine pairings for the BYOB event.

A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley. andnorth.com

  We enjoyed pan-roasted Beaverkill trout with Jerusalem artichokes and Trumpet Royale mushrooms in a Long Island Cheese Pumpkin sauce, and aged balsamic vinegar.

A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley. andnorth.com

  Since the event, there have been so many delectable Long Island Cheese Pumpkin standouts and collaborations, from Made in Ghent’s homemade pumpkin cavatelli made with pumpkins sourced from Hearty Roots Community Farm, to Roundhouse by Terrance Brennan’s bisque made with pumpkins from Meadowland Farm, to The Village TeaRoom‘s pumpkin cake with pumpkin butter and cream cheese frosting, sourced from Common Ground Farm. Other participating farms have included: Blooming Hill, Lineage, Dirty Boots, Fishkill, Glynwood, Hawthorne Valley, Maitri, and Soons Orchard.

A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley. andnorth.com

  This year’s Kitchen Cultivar program will wrap up on February 6th, so make the most of this weekend and head upstate or to NYC for a taste of the Long Island Cheese Pumpkin at these participating restaurants: Amuzae, Brushland Eating House, Crabtree’s Kittle House, Crossroads Food Shop, Duo Bistro, Essie’s, Fish & Game, Gaskins, Gramercy Tavern, Le Express Bistro, The Local, Panzur, Phoenicia Diner, Purdy’s Farmer & the Fish, Restaurant North, Swoon Kitchenbar, Talbott & Arding, 251 Lex, 273 Kitchen, Roundhouse by Terrance Brennan, and The Village TeaRoom.