
Besides having Tuesday Customer Appreciation Days, Wednesday Senior Citizen Discounts, free giftwrapping, and free membership to the Discount Wine Club, John Jabbour, owner of JK Wine & Liquor also hosts wine-tasting events on most weekends.
“The wine-tasting gives customers the option to taste wines they may not have had the opportunity to taste and hopefully expand their knowledge with the variety of both local and international wines,” he explained.
In addition, the weekends before Easter and Thanksgiving are celebrations complete with live music, spirits, wines and snacks where customers can imbibe and discover special spirits to serve at those festive occasions. Committed to giving the community the best selections around, JK stocks an ever-changing selection of choice red and white wines and dessert wines of premium vintages from the most revered wineries and wine regions across the country and around the world—along with selections from famed Hudson Valley vineyards.
Another new option for the community’s pleasure, Jabbour has opened the Kingston Cigar Shoppe that provides customers the only cozy smoking lounge in the area with a walk-in humidor and a stock of Honduran and Dominican cigars among many other choices—along with all accessories.
276 Plaza Road, Kingston.
jkswineandliquor.com
845-331-0500
845-331-6429
Offering the “70-Minute Hour”
Deena Wade, proprietor of this intimate and serene massage therapy destination in the heart of historic Stone Ridge, has always been interested in alternative modalities for health and wellness.
“It’s as much an art as a craft, a blend of skill and curiosity and intuition,” said Wade, adding that it’s “very satisfying” to provide a community service where her clients are glad when they arrive and even happier when they leave her. Her clients are treated to an integrated form of massage therapy, including Swedish, Deep Tissue, and Trigger Point depending on what the client needs and desires. “I try to listen to each client as an individual, so each session is a little different. Along with the relaxing music and dim lighting, the massage table has a heated sheepskin cover and a Far Infrared Heating Pad, which penetrates much deeper than standard heat, and she uses pesticide-free jojoba oil considered closest to the skin’s natural sebum.
So why a “70-Minute Hour?”
She said she found it “disturbing” while once working for a day spa that had clients on the table for only 40-50 minutes. “It gives me time to really attend to my clients’ needs without being in a hurry and helps create that timeless feeling massage often provides.”
Wade is also a Certified Facilitator of The Living Inquiries that helps resolve compulsive behavior and diminish beliefs about one’s self that causes suffering. Also offered is Whole Food Dietary Counseling with Coral Rich, a graduate of the Institute for Integrative Nutrition in NYC that provides a significant difference in physical health and resilience.
www.sensiblebliss.com
845-332-7522.
Rural Hospital with State-of-the Art Services
Debbie
Briggs, VP of Human Resources at the hospital said that the facility is focusing on state-of-the-art services not typically offered in a rural area.
“We have specialty doctors that come in for services orthopedic surgery, pulmonary care, cardiology—services our local residents can take advantage of without going out of the area. The hospital has all digitized, state-of-the-art equipment in the radiology department, which smaller hospitals typically don’t offer—such as digital X-Ray, Nuclear Medicine, MRIs, Cat Scans, Mammography, bone density and other radiological services. The hospital also prides itself on a bright, cheery Physical Therapy department with an experienced, dynamic team.
“Our Emergency care has diminished our wait time from, formerly three hours from start to finish with an unprecedented, on average time of no more than 90-minutes. We know we have the fastest turn-around time in New York State and possibly the country,” Briggs said.
The ever-happening remodeling of the hospital, built in the 1960s has a new Emergency Room, which was the first time the original footprint had been changed since the original structure was created. Additionally, hospital rooms are being renovated two at a time to single occupancy rooms that are aesthetically pleasing.
And the hospital’s new “healing arts” gallery rotates local artist exhibits every 6-8 weeks providing a great destination for visitors and physical therapy patients to take their therapeutic walk to the gallery.
“It’s art and healing combined,” said Briggs.
Ellenville Regional Hospital
10 Healthy Way
Ellenville NY
845.647.6400
www.ellenvilleregional.org

With their main
mission to provide their customers with a wide selection of quality
pet food and animal feed combined with personalized service and
affordable prices, owners George Kambouris, Sarah Weaver, and Robert
Johnson opened their family business in June 2009. Being fully aware
that caring for animals in the healthiest way can be expensive, their
goal is to offer their animal-loving customers a way to purchase
superior foods at prices that wouldn’t force the purchase of
less-than-quality sustenance. Said Weaver, “We have the knowledge
to help our customers feed their pets the type of food that best fits
their dietary needs—from dry food to a raw food diet; we have what
you need.” Their manager, Bob, according to the trio of owners, is
extremely knowledgeable. “He’s been in the business for over 15
years and this is second nature to him,” expressed Weaver, adding,
“I know our customers feel confident purchasing their feed from Bob
because he explains why the feed will suit their animals’ needs. To
him it's all about the animals—nothing more." Along with
offering a wide selection of grain-free dry food for canines and
felines, one very important factor is that the owners believe it’s
important to carry products from local businesses such as Butcher’s
Blend Raw Pet Food from Woodstock, which provides twice the nutrition
of any canned or dry food and is not enhanced with
hormones, antibiotics or preservatives—going well beyond the
standards of processed foods. You’ll also find food for horses,
turkeys, poultry, and just about any furry critter.
4739
Route 209, Accord.
845-626-7675;

Augustine Nursery offers its customers four decades of expertise in the nursery business. Brothers Michael and Ron Augustine—having both worked in gardening maintenance and nurseries prior to owning their own establishment—decided to incorporate their experience and knowledge to serve the local residents with what turned out to be the “go-to” place with a reputation of excellence in both product and service. Said Penny Augustine, “Our customers are loyal because of our products; we grow and hand-pick our own evergreens and deciduous trees. They’re unbelievable.” A second-generation Augustine, son Michael (along with other staff members) provides personal attention to guide customers to make educated decisions. Penny said that the nursery is quite large and can be overwhelming, so they make sure to take time to help and guide customers with what may seem like a daunting task. With paths winding through natural rock formations accented by a large assortment of colorful perennials and trees, it’s as if you’re walking through an actual botanical garden—offering an inspirational experience from species of plants you can’t find elsewhere. Having helped the same customers for decades, Penny explained they’ve built a wonderful, neighborly rapport through both their service and their products. Augustine is also one of the leading commercial and residential landscape designers and contracting operations in the Hudson Valley. They also have an expansive stone yard for fashioning a custom hardscape of ceaseless splendor for personal landscapes.
177 Van Kleeks Lane, Kingston.
845-338-4936;
augustinenursery.com
by Phoenix Trent
The Hudson Valley is a bounty of fresh produce throughout the calendar year, but the diverse offerings that the summer brings truly can’t be beat. Summer squash is a gem of the warm months; its versatility allows for endless tantalizing and delicious preparations. A nutritious staple of the Amerindians for centuries, summer squash makes a great addition to a summer feast.
A more delicate and soft-shelled squash variety with thin edible skin and seeds, it has a tender flesh that requires only a short cooking time. Low in calories, and high in vitamin C and fiber, summer squash are often picked immature and eaten within a short period of time since they are very perishable. Take advantage of this short window of summer squashy goodness by whipping up a delicious and nutritious stuffed summer squash as the entrée, or serve it cold with drizzled olive oil, chopped walnuts, and crumbled goat cheese for a delicate and fresh starter.
When at your local farm stand (Saunderskill, Kelder’s, and Wallkill View Farm have great local selections), choose squash that have a shiny, bright-colored skin, are heavy and dense feeling for their size, firm to the touch, and free of bruises and cracks. Avoid squash with a dull and matte appearance, which is an indication that the squash was picked beyond optimal ripeness. Avoid squash that are overly large because although you’ll have more flesh to work with, they are seriously lacking in flavor. A perfect summer squash should be bursting with fresh summery goodness.
Stuffed Summer Squash
• 4 long summer squash
• A few pinches salt and pepper
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1 stalk celery, chopped
• 1 carrot, grated
• 4 Italian sausages removed from casing (Fleisher’s in Kingston has some great options when it comes to the world of fresh meat)
• 1/2 cup ricotta cheese
• 1 egg, lightly beaten
• 2 tablespoons chopped fresh parsley
• 1/4 cup water (for the pan)
1) Preheat oven to 350 degrees and pull out a standard 9x13-inch dish.
2) Cut squash once, lengthwise. Scoop out the flesh of the squash with a teaspoon, leaving a quarter inch intact, and roughly chop. Transfer 1 1/2 cups of the flesh to a glass bowl, and sprinkle the hollowed squashes with a few pinches of salt and pepper and turn them hollowed side down on a cutting board.
3) In a pan, heat extra virgin olive oil (rosemary infused if you have it) over medium heat. Throw in the shallot and sauté, stirring briskly for two minutes. Include the carrot and celery, and continue cooking for an additional two minutes. Add the squash flesh and cook for three more minutes.
4)Increase the flame and add the ground sausage. Continue to stir often for five minutes, and finish with a dash of salt and pepper.
5) Remove pan from the flame and allow the mix to cool for a few minutes. Stir in the fresh ricotta, egg, and parsley.
6) Generously fill the hollowed squash with the mixture. Set the filled shells in the baking dish. Sprinkle with olive oil and add the water to the dish. Bake the stuffed squash for around 40 minutes until the shells are tender when pierced with a fork.
Enjoy with a bottle of ice-cold white, freshly cut flowers, garden-fresh sliced strawberries to finish, and good company. The delicate and light, yet rich flesh of our valley’s summer squash will plunge you into a world of gastronomic delight. Paired with the meaty edge of the sausage, the creamy finish of the ricotta, and the lively dash of fresh parsley, this meal is happiness in a compact, personal-sized culinary package.
Home Cooking brings together family and friends, mends any tiff, and ads an extra kick of goodness to life. A meal featuring the oh-so-wonderful squash is sure to please, and turn simple sustenance into a work of love and art. Our bodies crave the essential vitamins and nutrients that this fruit of our valley has inside. So stray from the norm, indulge and make summer squash the star of your summer meal. You deserve it.
by Maria Reidelbach
Maybe you've never thought about this, but what is the definition of a weed? A weed is, simply, any type of plant that is growing where it's not wanted. Contrariwise, any plant that
is wanted, is
not a weed. It's really not so much about whether or not a plant has been domesticated, but whether or not it's desirable. It's freeing to remove this prejudice against free-range plants. I don't know about you, but I find any garden party is more fun with a few wild interlopers in attendance
This month, I have the pleasure of reviewing a new book written by clinical herbalist Dina Falconi and illustrated by botanical artist Wendy Hollender, two Rondout Valley residents. They have created a work of art. These women have amazing chops in their respective fields, and I have been eagerly awaiting this book almost since work began over three years ago. The finished product surpasses my dreams; it's nothing short of the best wild foods cookbook I've seen and the most beautifully illustrated. Certainly this is not a book about weeds.
Foraging & Feasting: A Field Guide & Wild Food Cookbook is a large, hardcover book—not truly a field guide—but it is overflowing with useful information on finding, identifying and cooking native and invasive plants. This fulsome source is ever-so-timely in a number of ways. First, it's about free food! I'm an artist and have always had my eye open for freebie snacks, but with the economy the way it is, most everyone watches their spending. Second, many wild foods are more delicious and flavorful than their domesticated counterparts—and some have no civilized kin and their flavor is a wonderful novelty. Third, it shows a way to eat more local food—right from your backyard. The carbon footprint of eating food from your yard is...zero! And last, wild plants are a whole food and chock full of nutrition. Wildcrafters have known for a long time that foraged plants are extra nutritious, and now science is catching up. In the last 15 years new technology has enabled researchers to measure the amount of phytonutrients in our food. What's a phytonutrient? They are the compounds that reduce the risk of a bunch of nasty, fatal diseases: cancer, cardiovascular disease, diabetes and even dementia. When plants were domesticated and bred to be sweeter and blander, these tasty compounds were bred right out. Wild plants contain three to thirty times the amount of these essential nutrients than domesticated plants (see source below).
Don't you find it just amazing that there's an abundance of free, delicious, nutrition-packed, low-environmental impact whole foods that are, literally, yours for the taking? Mother Nature is so generous!
Foraging & Feasting will enable you to harvest the bounty and make wild plants a regular and substantial part of your everyday diet. The book comprises two parts. In a full color section, 50 wild plants each star on their own page. Wendy's drawings and the handsome graphic design make each composition a delight to behold. Plants are identified by common and botanical names and every part is depicted, and often shown in various stages of growth. Dina's annotation homes in on salient features of each plant—which parts are edible, growth habits, habitat, culinary uses and caveats. Wendy's illustrations are more helpful than photographs because they can highlight distinctive characteristics that will help you identify a plant with certainty and confidence. Even though I know most of the plants in this book on sight, I learned much from the detailed and well-organized information. And the beauty of these pages makes them a pleasure to browse and linger over. There are several detailed charts that make it easy to learn, compare and reference types, origins, habitats, harvest times, and culinary uses of the 50 featured plants.
In very readable introductions Dina discusses how to identify, harvest and store wild foods, and how to use the identification pages. She also describes her philosophy of cooking and nutrition—as a life-long food activist she has worked out a sensibly healthy diet. Dina has very high standards about the quality of the food she recommends, but she is also understanding about living in the real world and the compromises that are necessary to get a meal on the table.
The cookbook section is based on master recipes—simple formulae that make it easy to substitute ingredients and elaborate or simplify a recipe at will. If you're harvesting wild plants you don't know what the day will bring; a master recipe shows you how to wing it. Foraging & Feasting has over 100 master recipes that Dina has tested and used for years—anyone who has attended a potluck with Dina knows what a great cook she is! There are many recipes for familiar dishes using wild plants: herb and fruit drinks, dips and spreads, salads and dressings, all kinds of soups (green, bean, cream and bisque), sandwiches, green salads, whole meal grain salads, main dishes, and desserts. There are also recipes for dishes that are less familiar, like water kefir, agua frescas, and lacto-fermented foods. Even though this is not a book on herbal medicine, it is full of information about the specific health-giving qualities of each plant. The cookbook section is so generous and complete that it could even stand alone as a very good general cookbook.
Foraging & Feasting is currently available through the website foragingandfeasting.com, and also soon stocked at local bookstores. There is a public Book Release Party on Sunday, July 14 from 4 to 7pm at Hollengold Farm, 222 Lower Whitfield Road, Accord. Books will be available for purchase at $38 and can be signed by the creators.
Links and sources:
foragingandfeasting.com
Jo Robinson, “Breeding the Nutrition Out of Our Food,” New York Times Sunday Review, 5/26/13, p. 1, 6-7.
Jo Robinson web site: eatwild.com
[to box?]
Agua Frescas Master Recipe
From Foraging & Feasting by Dina Falconi
Agua Frescas, from my native Mexico, combine water, fruit, and sweetener to produce refreshing celebrations of the season. Using the least amount of sweetener allows the flavors of the fruits to burst forth.
• 2 cups fresh or frozen fruit (about 8-10 oz) cut into 2-inch pieces. Remove large pits and seeds or, if using berries or grapes, leave whole
• 3 cups water
• 2-4 tablespoons sweetener (more or less to taste) such as raw honey, maple syrup or Sucanat
Blend the ingredients well, strain if desired, chill if desired, and serve. It is best to drink Agua Frescas right after they are made, but they will keep, if covered in the refrigerator, for 2-3 days. If making ahead of time, re-blend or shake well just before serving.
Note: Straining the Agua Frescas is unnecessary if the fruit you are using has only a few small seeds and you enjoy drinking a more textured liquid.
Makes one quart.
Illustration caption:
From Foraging & Feasting: A Field Guide and Wild Food Cookbook, by Dina Falconi, illustrated by Wendy Hollender.
Maria Reidelbach is the proprietress of Homegrown Mini-Golf. With its farm theme and all-edible landscaping, Homegrown Mini-Golf was named by MSN as one of the 10 Most Unusual Mini-Golfs in the United States.