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Hops Take Root in Dutchess County (From Page 1) Sister Ellen Wagner Healey and Brother Charles G

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Hops Take Root in Dutchess County (From Page 1) Sister Ellen Wagner Healey and Brother Charles G * Winner: 10 Better Newspaper Contest Awards *New York Press Association, 2013 Fall film frenzy Page 7 FREE | FRIDAY, SEPTEMBER 5, 2014 69 MAIN ST., COLD SPRING, N.Y. | www.philipstown.info Haldane Reviews Morning School Bell Delay American Academy of Pediatrics urges later start time for teens By Michael Turton rustees for the Haldane Board of Education have begun a discus- Tsion that could lead to a later start to the school day – and if such a change takes place it will likely affect all grades, kindergarten through 12. The idea of shifting school hours has been around for many years, but the discussion at the board’s Tuesday (Sept. 2) meeting seems to indicate that educators are now look- ing at it more seriously. No decision was reached however the board did agree to hold a workshop later this year to focus on the issues involved. The surge in interest in changing September comes to Cold Spring. Photo by Michael Turton school hours is due in large part to a re- cent policy statement issued by the Amer- Hops Take Root ican Academy (Continued on page 3) in Dutchess County ‘Hoptember’ and new openings set for Beacon’s Second Saturday By Sommer Hixson longside his civic and academic achievements, Matthew Vassar, Afounder of Vassar College, made First day of school: Sylvia Gaugler his fortune brewing beer in Pough- and her three sons, Alex (first day of keepsie. In fact, New York state was kindergarten), Liam (third grade) and the national leader in hops production Nicholas, future Haldane student throughout the 1830s and ’40s. Many Volunteers help harvest Obercreek Farm’s first hops crop. Photo by S. Hixson Photo by E.J. Schmidt farms in Dutchess County likely supplied ingredients to M. Vassar & Co., until a “The Hudson Valley has some of the best combination of blight, shifts in climate growing conditions in the world. We are a Butterfield Site Plan Review Begins Tuscany of our own,” said Justin Riccobo- and Prohibition virtually wiped out local volved in planning an elaborate mix of no, a former Beacon city councilman and Both Planning Board and HDRB commerce for the next century. buildings and grounds. The procedure recreational commissioner. “When I first That’s about to change. An especially involved in detailed review will include examining a multitude of saw these pictures, I asked myself ‘why delicious model of supply and demand maps and drawings depicting in granu- aren’t there more farms like that now?’” is taking shape in the region that would By Kevin E. Foley lar detail such issues as precisely where Riccobono approached landscaper Car- make Vassar proud. Driving past local buildings will sit; how traffic will flow; mine Istvan with a proposal to grow hops farms, in the dog days of late summer, he Cold Spring Planning Board whether the storm water system meets at the 10-acre farm Istvan had just pur- a very tall, distinctly aromatic varietal began what is likely the last phase standards; sufficient water flow for fight- chased in Lagrangeville. Riccobono is now can be seen dotting the horizon: hop Tof its review of the proposed But- ing fires and supplying residents’ needs, the director of Eastern View Farm & Nurs- hills. The Farm Brewery License recently terfield development of mixed residential right down to where the grease traps ery, where he manages the 4-acre Dutchess passed by Gov. Andrew Cuomo, which in- and commercial buildings along Chest- will be located if there is a kitchen in the Hops yard. Last year was his first harvest, centivizes the use of New York state pro- nut Avenue (Route 9D) on the site of the community center planned for residents. which produced about 300 pounds. He esti- duce by craft beer makers, has ushered old Butterfield hospital. Planning Board Chairman Barney mates a harvest of 1,000 pounds this month. in a new era of locally sourced suds. The site plan review process will pro- Molloy opened the meeting at the Village Vintage photos from the old heyday of ‘No farms, no beer’ ceed through a series of public meetings Hall by offering a proposed schedule of East Coast hops are displayed like tro- Dutchess Hops bills itself as “the first during which board members will meet meetings and promising to post all rel- phies on the walls of Beacon’s high-pro- commercial hops farm in the Hudson with developer Paul Guillaro and his evant documents used at the meeting file craft beer emporium, The Hop. staff to go over the numerous details in- (Continued on page 5) on the village (Continued on page 4) MORE CLASSES NEWLY EXPANDED! IT ALL STARTS THAN EVER BEFORE! NOW AT SOUTHERN DUTCHESS BOWL - 629 RTE 52 SEPTEMBER 15 www.beaconmusicfactory.com 2 September 5, 2014 The Paper www.philipstown.info | Philipstown.info Small, Good Things quite like a fresh peach — still pubescence and seems to warm from the sun eaten on the offend certain sensitive hoof — something about this eaters. Fortunately, it’s Let’s Go Get Stoned time of year always makes me very easy to peel these long for a fruit crisp or crumble. fruit and the method is By Joe Dizney Fresh fruit, barely processed, is exactly like the one I was covered in the most basic of crunchy cov- taught for peeling toma- he offer was too tempting. erings and warmed quickly — just enough toes: For ripe produce, “Come on over. Get some peach- to soften the fruit and brown the topping. plunge whole fruit into Tes! The plums are ripe, too! Take Again, this is barely a recipe, more of a a pot of simmering wa- as many as you want.” strategy for using what you have on hand. ter for 15-20 seconds and And so they were. On this unusually Oats are the basis of the topping but I like drain-cool. The skins tropical — at least for this summer — day, to add some nuts for crunch and almonds will peel off easily. For I could actually smell the peaches on the conceptually complete the picture for me. unripe, firm fruit, with a tree from 10-or-so feet away as I crossed And where Alice Waters suggests season- sharp knife score a shal- my neighbor’s yard to take advantage of ing with noyaux (a liqueur or extract of low cross — at two inches their generosity and abundance. the kernels of bitter almond, peach or in length — in the skin The tree limbs were heavy with fruit apricot pits), the more readily available on the base of the fruit. and the only questions in my mind were almond extract shares a familial link and Plunge into simmering precisely HOW ripe I wanted my harvest adds an exotic frangipane essence that water for a bit longer — to be and how high I was willing to climb just seems right. (Vanilla extract will also 30 to 45 seconds. Drain, Stone fruit Photo by J. Dizney to compete with the bees that swarmed do fine in a pinch.) cool and peel. Fruit may and clustered around the most fragrant Crystallized ginger, exotic but pretty then be pitted and sliced good bonus uses: A splash can be added and sweet, sun-bathed prizes. readily available, offers another Orien- as per the recipe. to cream or whipped cream to season a Peaches, nectarines, plums, apricots, tal touch but is again by no means nec- Poaching: Ripe fruit, particularly sauce for the finished crisp. and cherries are referred to as “stone essary. If you’re into messing around peaches, can be VERY juicy, making for a Or better still, the reserved syrup can fruits” (or drupes) because their pits consider further enhancing the Persian runny crisp, which I don’t find a problem be further sweetened and spiced — I (actually, seeds) are large and hard. (Al- flavors with a splash of rose water and/ but some do. Alice Waters recommends simmered a cup of syrup with an addi- monds are drupes as well and genetically or a pinch of saffron to either the fruit or cooking peeled slices with a couple of tional ½ cup of raw sugar, a pinch of saf- related to the peach. All are spring flow- crisp mixture. tablespoons of sugar and at ¼ cup water fron and a couple of tablespoons of rose ering trees and members of the larger Ripeness, peeling and poaching for a very brief time — 3 to 5 minutes petals (as I just can’t leave well enough rose family — but more on this later.) — and draining. This also has the advan- alone) for 15 minutes. The warm syrup, Ripeness: How do you tell a ripe Most are native to warmer climates of tage of salvaging harder, less-ripe fruit. strained and poured over raw peeled and peach? As in my neighbor’s yard, smell the world — China, Asia, Persia/Iran — The drained slices are then used as per sliced less-than-ripe peaches (just to cov- is the best indicator. A ripe peach but have been cultivated in the West for the master crisp “strategy,” reserving the er) sweetens, lightly cooks and optimizes SMELLS peachy. But it is also not mushy thousands of years. Here in the lower extra syrup for a couple of particularly your harvest and makes for an even sim- or bruised. Smaller fruit — nectarines, Hudson Valley, we are right at the north- pler but no-less-seasonal dessert. ernmost limit of cultivation, but peach- apricots, plums — are best sampled. FYI: es, plums and cherries have been grown Summer stone fruits are generally of the Stone Fruit Crisp and harvested for 300+ years by Native “freestone,” i.e.
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