Henry's shrimp a Hudson Valley standout

Recently, my husband and I visited the Hudson Valley area to see what was up with the farm-to-table movement. I had the opportunity to visit a few farmers, learn about new and old farming methods, and taste some straight-from-the-garden produce.

One spot I visited in Pine Island, New York, called Rogowski Farms is famous for their onions. It's a black dirt farm that grows some of the most flavorful produce I have ever tasted. The black dirt is a result of glaciers melting away more than 10,000 years ago and the dirt becoming deep, rich organic soil. Not a fan of kale, I was served a tender kale salad that changed my mind about the leafy vegetable and reinforced my preference for fresh-from-the-farm produce.

Fall apples were just coming out and we visited an apple orchard as well as a hard cider boutique. We tasted a nice variety of ciders and wanted to pair them with food. This old, yet new industry is coming back strong. Clearly, we will continue to see more hard cider varieties arrive in our markets in the fall.

We dined at numerous inns and restaurants, but I was taken with this amazingly simple but delicious shrimp dish served at the beautiful inn we visited. Buttermilk Falls Inn in Milton, New York has its own garden as well as acres of beautiful foliage to wander through. One night we dined at the inn's restaurant, Henry's at the Farm, where we enjoyed succulent shrimp. This recipe needs to be prepared just before serving, but it only takes a few minutes. This can be a first course or a main dish.

• Diane Rossen Worthington can contacted at www.seriouslysimple.com.

© 2015, DIANE ROSSEN WORTHINGTON