Hank’s X-tra Special Bean

Hudson Valley’s Farm-to-Table Commitment

Throughout the Hudson Valley, ‘Farm-to-Table’ is one of the most inviting, and recently, ubiquitous phrases you will hear. Crabtree’s Kittle House is proud to be considered one of the pioneers that began this movement in the early 1980’s as a natural progression of their restaurant philosophy – to support local purveyors, and to seek out the highest quality natural ingredients available in the marketplace. The Crabtree family always has, and always will continue to support sustainable, local efforts (checkout our efforts here!) in every aspect of our establishment, from our food and wine program to our composting and gardening initiatives.

Seed to Farm to Chef to Plate
The next chapter in our story has just begun with our partnership with Glynwood Farm and their “Seed to Farm to Chef to Plate” program. This year we are celebrating our local food system by reintroducing an heirloom seed plant, Hank’s X-tra Special Baking Bean! This bean was on the verge of extinction, but thanks to our dedicated local farmers, this little legume has made its way back onto our plates.


From January 20 to January 23, Chef Jay Lippin, a member of the Hudson Valley Chefs Network, will be creating a special cassoulet dish with this wonderful Hank’s Bean playing a starring role. And what perfect timing; this little bean’s big flavor is the perfect warming star for this cold weather dish.

How would you like to be a part of this movement? We’re not only offering our customers a chance to taste this mighty Hank Bean, but we are also selling personalized seed packets to grow on your own come spring. Don’t wait for a chance to taste this delicious cassoulet - due to our limited quantity, once we’re out, we’re out!

A Little Something Special About Our Cassoulet
What will make our Cassoulet so special? Chef Jay will be incorporating a plethora of farm-to-table ingredients into this ‘king of winter warmer comfort food dishes’. Some of the stars in Chef Jay’s recipe will include:

Braised Heritage Lamb
Hank X, White Beans (New York)
Hudson Valley Pekin Duck Confit
Helder-Herdwych Hereford Heritage Pork Confit (Holistically & Organically Raised/ East Berne, NY)
Salumeria Biellese Merguez Lamb Sausage: (NY/ Slow Food Certified)

All these special ingredients are prepared individually, and are combined to finally become a velvety smooth dish that will warm you to your very soul.

Among these exacting ingredients of our Cassoulet, the Helder-Herdwych Hereford Heritage Pork distinguishes itself from the others, not just for its rich flavors, but for its own unique Farm to Table story.

The Hereford Pig
“The Hereford is a medium size hog breed that is unique to the United States. Herefords are adaptable and thrive both in outdoor operations and under confinement systems. They also do well in a wide variety of climates. Herefords are easy to pasture but also grain efficient, reaching market weight on less feed than many other breeds.”

The Hereford began to decline in numbers during the 1960s with the shift away from the commercial use of purebred hogs and toward a three way cross of the Duroc, Hampshire, and Yorkshire breeds. Today, the breed population is estimated at fewer than 2,000 pigs in the United States, most of them found in the upper Midwest and Plains states. The characteristics of the Hereford, however, make it a natural choice for a variety of small scale production systems. If the breed is given opportunity under such systems, it will be able to earn its place in the future.”

Read more about how our local farmers are doing their part at our source for this heritage breed - Helder-Herdwyck Farm.

A Little Story Behind Hank’s X-tra Special Bean

Hank’s X-tra Special Bean story began when Hank’s daughter, Peg Lotvin, discovered a stash of her father’s prized beans in a tin at his house after his passing. Peg kindly donated the last of this local treasure to the Hudson Valley Seed Library, along with recollections of her father’s growing objectives, and some history of its culinary use.

Chef Jay is already experimenting with these dense, rich beans finding their texture is tender & creamy within, they do not break apart over long cooking times nor do they suffer from a tough skin.

January is a perfect time to savour a long simmering rich stew thick with dense creamy beans and so it was that the classic french Cassoulet was chosen by the collaborating restaurants as a showcase for Hank’s X-tra Special Beans. Each restaurant will present their own unique Hudson Valley Cassoulet.