Tag - farm to table

Those Magic Green Beans: The Ken Migliorelli Story

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Farming is Big Business in the Hudson Valley!  If you’ve visited a farm stand or farmers market from Dutchess County to New York City, you know the Migliorelli Farm name. It represents  Local + Farm Fresh + Variety + Quality!  Migliorelli Farm is the name people have learned to respect!

I sat down with Ken Migliorelli at his Tivoli farm to get his prospective on farming and this Hudson Valley Story, just as things are getting ready for the 2016 season.

Broccoli Rabe @rhinebeckmkt, #parkslopemarket, and #migliorellimttremper today!

A photo posted by Migliorelli Farm (@migliorellifarm) on

Ken Migliorelli is a third generation farmer. His grandfather Angelo Migliorelli first brought broccoli raab seeds when he immigrated to New York from the Lazio region of Italy in the 1930’s. Angelo and his son Rocco (Ken’s father) peddled their vegetables by horse and cart up and down in the Bronx from sun up to sun down. Eventually, Co-Op City was built and pushed the last farmers out of the Bronx.

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When Ken was about 8 years old, he found bean seeds in his father’s storage area and planted them in a row in the backyard of his boyhood house in the Bronx. He remembers after 4 or 5 days, they started to grow out of the ground. He watered them and tended to them as they flowered and then were ready to be picked. He picked them one day and they had fresh beans that night along with dinner.  That’s when he knew…he wanted to be a farmer too!

He loved watching something grow from a little seed.

That is what Ken calls his Magic Green Bean Story!

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When Ken was 10, his father Rocco brought the family to the Hudson Valley. The Migliorelli family first lived on a dairy farm, Ken would milk cows and work in the field. They had about 20 acres of land and about 20 varieties of  vegetables that included Italian greens and tomatoes. In 1975, Rocco and his son acquired an additional 200 acres and expanded their vegetable production.  Ken went on to college for Agriculture at SUNY Cobleskill, and Alford College and received a degree in Agronomy, which is the study of soil and agricultural business.

Union Square Green Market NYC

Union Square Green Market NYC

This is when everything changed for the farm and Migliorelli as a brand. After college, Ken looked at the books and realized there was money to be made at farmers markets.  He expanded their originally base of vegetable production and distribution from the three original markets which included Hunts Point in New York City, Albany and the Boston District, to include Farmers Markets at Union Square, 175th street and Kings Plaza in Brooklyn. Today, Migliorelli works 30 markets, three road stands (Rhinebeck, Red Hook and Mount Tremper) and a healthy restaurant and wholesale business.

In 2002, another 200 acres were purchased. Today, he manages 1000 acres of 130 different varieties of vegetables, mixed fruit, grain, hay, rye and barely. In 1998, he sold all developing rights of his farm to be protected through a Scenic Hudson conservation easement to remain farmland and provide scenic beauty and wholesome food to our local community and the Green Markets of New York City.

Variety + Quality + Local

Mount Tremper Farm Stand

Mount Tremper Farm Stand

“Is This From Your Farm?”  Ken tells us that’s what people want to know. People want local farm fresh food. “They are surprised at how much we grow and like the consistent local quality and variety offered. ” When in season Greens are picked daily for the stands.  During farming season, Ken works from sunup to sundown doing what he loves, watching things grow.

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Migliorelli also produces a half dozen fresh products like pair sauce, apple sauce, tomato sauce and juice, a Bloody Mary Mix, and a small line of frozen vegetables available at his farm stands and the farmers markets. Besides fruits and vegetables,  Ken has expanded into meats offering local pork, lamb and poultry. Four Years ago, he started growing grains and now has his own brew-master. He supplies several local breweries and distilleries with rye and barley and has launched his own brand called From The Ground Brewery which will be available at his three farm stands this season as well as some farmers markets.

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40+ Seasons 

Farming is about seasons. Typically 40+ seasons. While enjoying farming for 40+ seasons, Ken tells us he’s enjoyed seeing the start up of Community Supported Agriculture (CSA’s) and smaller operations and looks forward to seeing the next generation of farmers put in their own 40 to 50 seasons.

Ken Migliorelli

 In the meantime, Ken looks forward to the future and the next ten to twenty years doing what he loves. Watching things grow! His farm offers cooking greens, salad greens, root vegetables, legumes, squashes, corn, tomatoes, garlic, onions. melons. apples, pears, peaches, nectarines, plums, apricots and of course the Broccoli Raab his grandfather brought over from Italy.

What’s In Season     What’s In The Orchard

Recipes 

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Rhinebeck + Red Hook Farm Stands Open Mother’s Day Weekend

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Feature Story Photos By Melissa Tyler

Tuthill House at the Mill

More then 5 years ago I did a story on Tuthill House at the Mill for a local tourism publication and it was too long since I visited. This past Saturday, I enjoyed a delightful late lunch and cocktails while speaking with Lucia Civile; the Front House Manager and George Gorsky the General Manager.

Tuthill House 1 FWe knew that Ralph Erenzo and Brian Lee founders of Tuthilltown Spirits had purchased the restaurant.  We have featured Tuthill Distillery on THEHVStory last year. But, this was the first chance we had to actually experience the restaurant for ourselves. Here’s a word of advice, if you have not been to the restaurant make sure you get here soon, because it will become a fast favorite! Locals and tourists flock here for some of the freshest and unique cocktails made from spirits right here at the distillery! Unique, fresh cocktails, local farm to table dishes and great service is what you’ll experience.

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Grist Mill History

This rustic, historic restaurant makes fantastic food and cocktails using local products and infuses their signature line of spirits  in the cocktails and dishes they serve. Tuthilltown Spirits produces the Hudson Whiskey, Gin, Vodka and bitters.

The Tuthilltown Gristmill has a history as the oldest continuously operated water powered gristmill and is listed on the National Register of Historic Places. The original gristmill structure was constructed in 1788, by 18 year old Selah Tuthill. It was one of three gristmills that operated on the Shawangunk over the past 300 years. In the early 1980’s, the mill began grinding kosher matzoh flour which continued through 2003. The grist mill also produces it’s own Cacao Liqueur, Triple Sec and Cassis.

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Today

We had heard  about the good food and fantastic cocktails served weekly to locals and tourists and couldn’t wait to find out for ourselves! The Tuthill House team filled us in. Lucia and George  are excited to announce that Jeremy Berlin a graduate of The French Culinary Institute in New York City will be the new Executive Chef. He is well seasoned chef that has worked in restaurants in New York City, Colorado and California. In addition, Tuthill House will launch a new menu this spring and will be working with many more local farms and companies as possible. The restaurant changes it’s menu seasonally.

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Cocktails

Our barman; Sean Davis recommended we try a Fresh Blackberry & Plum Gimlet. It included Half Moon Gin, fresh blackberries, plum bitters, fresh lime, simple syrup and egg white. It had a very unique berry taste that was very complimentary to the dishes I ordered. As I sipped my drink and watched Sean and my server Rachel make cocktails for other patrons, I knew I was in the presence of great mixologists. I’ve never had such fresh tasting cocktails and that’s because they are made fresh with the Tuthill Spirits brand. Patrick Pierpoint, the bar manager created  all the cocktails on the menu.

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Let’s Lunch

For lunch, I had the Roasted Mushroom Cakes and Roasted Apple Flat-bread. Both were incredibly delicious! The flavors were all so different but yet blended together so well with my cocktail!

Lunch is served from noon – 5pm on Saturday and Sundays and starting April 1st, they will be open every day except Wednesday. Other customer favorites include are classic and chorizo burgers, baked jalapeno bacon and mac n’ cheese.  Menu’s change seasonally, so we look forward to visiting again in Spring and Summer  when the outdoor deck will also be open.

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Dinner

The evening really showcases the mood of this restaurant. The lighting, the music…their is a vibe to this restaurant that the customers enjoy. Even if it’s your first visit the friendly staff is known for making people feel welcomed and the ambiance is homey and comforting. Whether your sitting at the long copper bar or dining under beautiful crystal chandeliers with candles on the table. This restaurant exudes ambiance! Popular favorite dishes for dinner are Cauliflower Gratin for an appetizer, Braised Bison Short Ribs and Seared Salmon.

The restaurant will also be serving Sunday Brunch starting Easter Sunday. It is an al a cart menu with breakfast and lunch items, burgers, flat-breads and smoked items that feature an infusion with Tuthill brand liquors.

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Tasting Flights + Events + Weddings

Tasting Flights are available and they can be ordered different ways. You can choose a beer or wine flight or a Tuthill Spirits flight. This is where you can taste a selection of four different Tuthill spirits distilled from right here at the distillery.

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Customers and tourists both like the rustic historic decor, the post and beams, the old staircase and the decor and the history of what was the original grist mill. Tuthill is also known as a place to celebrate events and weddings. This year they will be bringing more events to the restaurant and the grounds that house the distillery. One popular event is the Sunflower Festival. Tuthill also accommodates banquets, weddings, luncheons, town and business meetings and more. You can  also inquiry to rent out the restaurant for an event. With over 30 acres to walk around no wonder this is a destination place in Gardiner!

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A variety of events are offered and more are coming this year including live music, arts, sip and paint events and more!

THEHVStory advises  you to experience this restaurant for the first time or all over again!

We might just be sitting at the bar next to you!

Photos By Melissa Tyler

 

 

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