ONCE IN VOGUE BUT strenuously avoided (if not unknown) by bartenders for years, créme de violette is one of those distinctly floral mixers that people either love or hate. Currently, however,
VIOLET PIONEERS William and George Saltford, English immigrants trained in gardening and horticulture, were the first to import from Europe a deeply fragrant, double Parma violet called Marie Louise (the flower
THE DAY BEFORE AN impending January blizzard, the fourth- and fifth- generation growers at the F.W. Battenfeld and Son greenhouses, in Red Hook, were having boiler trouble. The narrow silvery
OH, FOR THE FIRST SIGNS of spring! Robins, ramps and snowdrops work their numerous charms. Then, alas, a crop of pesky little violets quickly o’er-spreads the newly verdant lawn, a sight
Hudson Valley Restaurant Week is back this October 28 to November 10!
