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Issue 19, 2003



The Sower (TOPH)


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.


March-May 03 Events

CSAs in the Hudson Valley.



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)

Haitian Pumpkin Soup (Soupe de Giraumon)

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,

Where Kids Help Animals

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

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

Hudson Valley Restaurant Week is back this April 8-21!