Buying Locally Ensures Seasonality
Story and Photo by Agnes Devereux, The Village TeaRoom Restaurant & Bake Shop
At the Village TeaRoom, sustainability has informed not only our menu but the approach we took to
converting an 1833 building from a two-family home to a restaurant. Beautiful old wood was recycled and repurposed, all interior and exterior doors were salvaged and the new interior stairs were formed from an antique newel post and hand rail. Our atmosphere blends seamlessly with our food philosophy, that buying from local farms ensures seasonality and the highest quality and freshness.
The following dish is a real summer treat. Rhubarb is synonymous with spring but can be available all summer long in the Hudson Valley. Its sharp, puckery quality pairs beautifully with red cabbage and enhances its already vibrant color. Our salmon is sourced from the Faroe Islands, farmed with the highest levels of sustainability and standards of fish welfare and is completely antibiotic free. Peppery arugula (to be served dressed in a mustard vinaigrette) is available from local farms in early summer before the intense heat causes it to bolt. Cool and softly tangy yogurt adds a welcome finishing touch to the dish.