Haitian Pumpkin Soup (Soupe de Giraumon)
Valley Table Staff
Ingredients 1 pound cubed meat for soup 1 pound soup bones (or use 1-1/2 to 2 pounds hind shank, bone-in) 8 cups water 1 pound Caribbean pumpkin, or butternut squash,
Issue 19, 2003
ISSUE 19: MARCH-MAY 03
Cover:
The Sower (TOPH)
Contents:
Special section: Enchanted places.
Farming the black dirt. by Marianne Comfort
By the glass: Go ahead, try this at home. by Steven Kolpan
Technique: Award-winning recipes.
Where kids help animals (and vice versa). by Kathy Baruffi
Locally grown: The price of milk. by Keith Stewart
Traditions: Bubbie’s poppy-seed cookies. by Linda Pack Butler
Living unplugged: In praise of ruminants. by Jeff Walker
Deja vu: On Haitians and others. by Peter Rose
Kitchen garden: Lemon balm. by Leslie Coons
Last call: What’s eating you? by Gary Allen
Good stuff: Gourmet To Go; Gary Allen cookbook; Thanksgiving turkey; Taste of HV at Crabtree’s.
Letters
March-May 03 Events
CSAs in the Hudson Valley.
Marketplace
Recipes:
Honey-glazed crispy Atlantic salmon (Janine and Todd Gray / Inn at Osborn Hill)
Hudson Valley sheep’s cheese and garlic tuile napoleon (Wesley Dier / 40 West)
Bubbie’s poppy-seed cookies (Linda Pack Butler)
Soupe au giraumon (Mirta Yurnet-Thomas)
Russian or three-color salad (Marguerite Manigat-Pauld)
Where Kids Help Animals
Kathy Baruffi
MOST PEOPLE DON’T GO INTO FARMING for therapeutic reasons, but at Green Chimneys, a 150-acre spread in Brewster, it’s required. This former dairy farm is a residential treatment center for
Bubbie’s Poppyseed Cookies
Valley Table Staff
Linda Pack Butler Yields about four dozen 2-inch cookies Ingredients 3 eggs 1/2 cups canola oil 1/2 cup sugar 1 teaspoon vanilla 1/3 cup unsoaked poppy seeds 1 teaspoon salt
