Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. But note that, wine can be made from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, currant, and elderberry. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment, and the wine production process.

Like most of New York, the Hudson Valley is home to many grape varieties, including Cabernet Franc, Gamay, Syrah, and Albariño. Hybrid varieties like Noiret, Chelois, Seyval, and Baco Noir are also popularly grown throughout the area. The unique climate and soil are particularly beneficial for Native American, French American, and European grape varieties.

J. Stephen Casscles rejoins the Nature Calls: Conversations from the Hudson Valley podcast as he talks about Wines of the Hudson Valley. He is a grape grower, winemaker and author, from Athens, NY, (Greene County) after an illustrious career as an attorney. In addition, he lectures on wine, grape cultivation, 19th century American horticulture and landscape architecture at botanical gardens and historical societies throughout New York and New England.

In today’s episode, Steve talks about his book Grapes of the Hudson Valley which includes a description of some of the basics of wine production. This can be challenging as the grape variety and the current year’s weather (both winter and summer) can influence the sustainability and sweetness of the grapes. He touches upon the wide range of dessert wines on the market and where they are made. He also focuses on the people beyond the hybridizers. Due to the wide variety of grapes grown in New York, wine producers can produce a wide variety of hybrid wines.

Listen to this episode and learn about the science and ‘art’ behind wine production.

Hosts: Jean Thomas and Robin Smith

Guest: Steve Casscles

Photo by: Teresa Golden

Production Support: Linda Aydlett, Deven Connelly, Teresa Golden, Xandra Powers, Annie Scibienski, Robin Smith

Resources

Annie Scibienski is back with another Patch to Plate Retrospective episode. Once again, she talks about a variety of ways to prepare ingredients from your home garden or your local farmer’s market in your own kitchen. Today’s previously aired short segments feature corn, melons, peppers, tomatoes and a range of brassica vegetables.

Corn on the cob, fresh-picked from the garden, farm stand or farmer’s market, is a delightful summertime treat. Many Americans think of it as an American barbecue staple, but corn is actually a global food. Annie, she talks about corn and everything that goes well with it. The long list of options will make your taste buds clamor for it. Fire roasted corn salad anyone?

Melons are the topic of discussion on the second segment. This category includes watermelons, honeydews, and cantaloupes. A great resource, Vegetable Varieties of New York State, published by Cornell University, provides a list of vegetables and fruits (including melons) that are rated highly to grow well in New York State. Get your taste buds watering with descriptions of recipes for watermelon salad, watermelon pickles, and grilled cantaloupe.

The next segment features Peppers and Tomatoes. Annie shares her cooking and gardening expertise with these flavorful Hudson Valley Garden favorites. Discover the joys of growing and enjoying both tomatoes and peppers and how these garden favorites can be the stars of your menu planning. She discusses their unique qualities and offers valuable insights into incorporating them into your meals. If you're looking for inspiration or are looking for a simple, under-30-minute dinner ideas, Annie has you covered with delicious recipes you won't want to miss.

This episode ends with a segment about brassicas. Annie talks about a variety of ways to cook cabbage, cauliflower and broccoli. Awaken your taste buds with her descriptions of recipes involving these popular vegetable varieties.

Host: Jean Thomas

Guest: Annie Scibienski

Photo by: Teresa Golden

Production Support: Linda Aydlett, Deven Connelly, Teresa Golden, Xandra Powers, Annie Scibienski

In Part 2 of our Patch to Plate Retrospective series, Annie Scibienski is back with four previously aired short segments all about using ingredients from your home garden in your home kitchen. This time, however, they are all in one place.

Up first, Annie Scibienski shares her wealth of knowledge on all things asparagus. From growing to cooking and preserving, she provides some great tips to help you make the most out of this delicious perennial vegetable. She suggests different cooking methods, including blanching, grilling, and stir-frying, and shares some mouth-watering recipes like Pan Roasted Asparagus and Asparagus Quiche without crust. So, if you're a fan of asparagus or want to learn more about this nutritious and flavorful vegetable, don't miss this segment!

Next hear all about a wide variety of tender greens that can be grown in spring gardens in the Hudson Valley. You probably know all about lettuce, but arugula and spinach are also great spring greens that are fun to grow, cook and eat! Listen and gain some new tips and techniques.

The focus of the third segments is on hardy greens like kale, Swiss chard, and broccoli rabe. Get out the olive oil and garlic to enjoy these veggies. Do you know how to massage kale for a delicious salad? Interested in learning about what ingredients go well with Swiss chard or broccoli rabe? If so, this segment is for you.

Finally, learn about a wide range of ways to prepare zucchini and summer squash, some simply using your pantry staples, while others are more creative. If you’d like to know how to cook squash blossoms, make frittatas, or serve it with eggs or rice, this segment is for you. Your mouth will be watering!

Host: Jean Thomas

Guest: Annie Scibienski

Photo by: Teresa Golden

Production Support: Linda Aydlett, Deven Connelly, Teresa Golden, Xandra Powers, Annie Scibienski