Learn more about the behind-the-scenes running of a restaurant in Round Top, NY. It's more than just the garden, and the kitchen. Julia Joern, Henning Nordanger, and Dan Hartquis are back on Nature Calls; Conversations from the Hudson Valley to finish their journey to create Julia's Local. There are plenty of business decisions that need to be made to keep a restaurant viable. It started from renovating an old house, that had lots of nooks and crannies, into an inviting place to enjoy a meal. As a non-tipping establishment, they have opted to use this approach to attract and retain a great staff.

Julia's Local grows their own food in their culinary garden located on Blackhead Mountain Road on 1+ acres. Everything is started from seed. With the help of 'Tractor Dan', they have been cultivating the soil since the early summer of 2023. They grow root vegetables, peppers, garlic, kale, spinach, and berry bushes. They even have greenhouses where they grow both heirloom and sun gold tomatoes. Their raised bed gardens are used to grow herbs, nasturtiums, and other edible flowers, as well as the flowers they use on their dining room tables. But that's not all! Their garage houses multiple types of microgreens that thrive under grow lights. Learn where 'Tractor Dan' sources his seeds and how they keep the produce coming all year long.

In addition to the restaurant, they offer some frozen 'small batch' offerings such as soups, stews, pot pies, that can be ordered online. It's a great option when hosting surprise guests and being able to provide them with a delicious meal. Cooking classes are also occasionally offered. So regardless of the season, enjoy learning about what it takes to run a farm-to-table restaurant and take the time to check out this local gem!

Hosts: Tim Kennelty and Jean Thomas

Guests: Henning Nordanger, Julia Joern, Daniel Hartquist, and JD Eiseman

Photo by: Tim Kennelty

Production Support: Linda Aydlett, Deven Connelly, Teresa Golden, Taly Hahn, Tim Kenelty, Amy Meadon, Xandra Powers, Annie Scibienski, Eileen Simpson, Robin Smith

Julia's Local is a garden--to-table restaurant serving rustic American cuisine withulia's Local is a garden--to-table restaurant serving rustic American cuisine with a Scandinavian twist. Located in Round Top (Greene County), NY. After a multi-year building renovation, the restaurant was opened about four years ago. Three of the key forces behind the restaurant joined Nature Calls: Conversations from the Hudson Valley to talk about the restaurant and how they bring fresh produce to their patrons every day.

Julia Joern has lived in Round Top since 1999. Her background includes architecture, design, and public relations. She purchased the building that houses the restaurant in 2019, initially for a boutique company that organized public and private programs, and was the host of 'Hudson Valley Work of Mouth', a radio show on WGXC/90.7 FM interviewing creative people throughout the Catskills, Hudson Valley, and Capital Region. She loves working with creative people who know how to make 'something' from basic materials.

Chef Henning Nordanger is a native of Bergen, Norway. Escoffier-trained, he gained experience working in large hotel restaurants and mountain resorts throughout Norway. A quarter of a century after arriving in the United States, he worked in New York City in restaurants and as a private chef. He moved to Sullivan County in 2006 and after a stint as a carpenter, opened and ran his first restaurant. Henning's Local (Sullivan County) between 2012-2024. He has developed long-time relationships with many regional, sustainable agricultural businesses throughout the Catskills and the Hudson Valley.

'Tractor Dan' Hartquist, a fruit and vegetable farmer originally from Columbia County, moved to Round Top once he bought a house in Greene County. Purely by chance, he met with Julia and Henning, and the rest is history! There is a wonderful collaboration between Henning and Dan selecting what to grow to enhance the menu in the restaurant. Using organic practices, they continually try new produce yet need to balance the new with some of their standard fare. If there is extra, they package offerings that can be purchased retail. But their produce is always picked the same day so everything is at its peak of flavor..

Learn about the history of this restaurant, the backgrounds of the individuals involved, and how they create a menu from what the garden produces throughout the year

Your taste buds will waken hearing about their eggplant parmesan tomato soup, and tomato salads,

Hosts: Tim Kennelty and Jean Thomas

Guests: Julia Joern, Henning Nordanger, and Dan Hartquist

Photo by: Julia's Local

Production Support: Linda Aydlett, Deven Connelly, Teresa Golden, Taly Hahn, Tim Kenelty, Amy Meadon, Xandra Powers, Annie Scibienski, Eileen Simpson, Robin Smith

Viburnums are a genus of flowering evergreen, semi-evergreen, or deciduous shrubs or (in a few cases) small trees in the moschatel family, Adoxaceae. There are more than 150 species and cultivars, many (but not all) of which are native to the temperate Northern Hemisphere either in North America or Asia. With this many to choose from, it may be hard to pick which might be appropriate for your landscape.

Enter Eli Joseph-Hunter from Greene Bee Greenhouse ltd, located in Cornwallville (Greene County), NY. Greene Bee is a full service nursery that was started in 2007. Owned by passionate gardeners, it contains a wealth of herbs, perennial, and woody plants and is a delight to visit. Eli rejoins Nature Calls: Conversations from the Hudson Valley to provide us with a deep dive into this favorite landscape plant.

The good news is that viburnums are adaptable to a wide range of growing conditions, whether it be wet or dry soil, or anywhere between full shade to full sum. In addition to providing beautiful aesthetics, once established, viburnums tend to be drought resistant, require minimal maintenance, and have relatively few disease or insect problems. Some compact species max out under two feet tall, while others grow to be 20 feet high. Considered mostly moderate- to fast-growing plants, viburnums typically grow from 1- 2 feet per year. Some varieties (like arrowwood viburnum) may take seven to eight years to reach their mature size of 15 feet.

Viburnum leaves are opposite on the branches and can be rounded or lance-shaped, smooth, velvety, or rough, and are often deeply veined. They typically have attractive white or pink flowers that bloom between early spring and early summer. The individual florets that grow in clusters at the ends of branches attract many butterflies.. On the deciduous varieties, their fall color can be striking ranging from bright yellow, to glossy crimson, to a deep rusty maroon. Their fruit (drupes) contain a single seed, set in late summer, attract birds and other wildlife, and can be metallic blue, bright red, yellow, orange, or in some cases change from red to deep purple as autumn progresses. A heavy fruit set is more reliable when at least 2 different cultivars or seedlings of the same species are planted together.

Most viburnums are dense shrubs, great as hedges or border screenings, forming a mass of green foliage. They also tend to be relatively deer-resistant shrubs, although recently planted ones should be protected from deer browse, at least for the first year.

From a disease perspective, a variety of fungal leaf spots and a bacterial leaf spot may be fairly common in some areas. Viburnum leaf beetles, aphids, thrips, spider mites, and scale can also be problems, but they are relatively easy to care for.

So don't hesitate to experiment with and enjoy one or multiple viburnum varieties in your landscape.

Hosts: Tim Kennelty and Jean Thomas

Guest: Eli Joseph-Hunter

Photo by: Tim Kennelty

Production Support: Linda Aydlett, Deven Connelly, Teresa Golden, Taly Hahn, Tim Kennelty, Amy Meadow, Xandra Powers, Annie Scibienski, Eileen Simpson, Robin Smith

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