TASTE NY comes to the Hudson Valley

My good friend Todd Erling, whose daughter Sophia is my biggest fan…
Working tirelessly to keep farming viable and fresh food to our friends
and neighbors near and far and for our families.
Thank you Todd!

Governor Andrew M. Cuomo visited the Todd Hill rest area on The Taconic State Parkway on June 9, 2014. They brought an abandoned building near the La Grange exit back to life, filled it with local products and produce. More then half of the products in the store come right from our Hudson Valley Bounty members. How fantastic!

A little history lesson, The Taconic was envisioned by Franklin D. Roosevelt to create a road to open the region, for access through this part of New York. It was designed to offer views of the Catskills, Taconic, and Hudson Highlands, to not only share the glories of our landscape but to boost tourism and create opportunities. Rolling hills, sharp turns, winding up and up – it’s an exciting and beautiful ride! Plan your summer vacation, there is a lot to be seen of The Hudson Valley region.

[ Take a few to listen along to The Governor’s address prior to the ribbon ceremony ]

[ Tourism video from the ILoveNY organization ]
Please read on about Taste NY – and if you are in the New York region get ready to see these stores on your travels! Currently you can visit a LaGuardia Airport location, stop on the NYS Thruway (New Baltimore exit), or while passing through Grand Central Terminal later this summer.

Thank you,
Nancy Fuller
“The Fuller Farmer”

– View additional photos from the opening of the Todd Hill location on The Governor’s flickr page

– I recommend watching Hyde Park on Hudson with Bill Murray if you are interested in FDR/the area. Beautifully done! 🙂

Farmhouse Rules …. Season 3!!!!!

Hello everyone! I am SO excited to share some big news … Yesterday I got the call from my Producer at Food Network that Season 3 of Farmhouse Rules has been given the GREEN LIGHT!! I am so full of great ideas to share and summer produce is just unbelievable here on the farm. I give endless Thanks for all the support and appreciation on this journey. Love, Nancy – The Fuller Farmer … XX

A special Congratulations to my crew at Follow Productions, I couldn’t do any of this without them! See you all soon!!!!! 🙂


Fiddleheads are the furled frond of a young fern plant. They are seen early in the season, before the fern opens into its full growth. They are a source of omega-3 and omega-6 fatty acids and are high in iron and fiber content. They are also DELICIOUS! I love them!

2 lbs fresh fiddlehead ferns, rinsed
2 tbs butter
Salt & Pepper

1. Put fiddleheads & a little bit of water into skillet, over medium heat
2. Shake them around for a few minutes
3. Add butter, s&p, shake the pan some more.
4. Remove from heat, serve.

Total cook time: 6 minutes
Chop Chop in the Pot!

Easter 2014

[ Easter in the 80’s ]
This year we spent Easter in New York. Breakfast at home for David and I, then over to my son Johnny’s for festivities with family.

To start, we had deviled eggs! there was candy, of course. For dinner, sweet potatoes, asparagus, green beans with sautéed onions, and a crown roast of pork (the roast was tied with kitchen string.) As always, there was mac and cheese for fussy children … It was delicious. My daughter in law Annie cooked! for dessert she served a wonderful strawberry rhubarb pie, there was also a peach and berry pie from my daughter Sarah.

Lets just say, I was VERY spoiled today! I just took pictures! 🙂

Nita sent over a shot of her and the kids, and Kimberlee sent one with the caption “The Easter Bunny will save a Barbie but not including her in Isa’s Easter basket this year!” — hilarious! you’ll see… I also got a shot of Annie’s leftover plate the next day … looks good!

I hope you all had a wonderful holiday and are looking forward to these coming months as much as I am!

Kind Regards,

Spring Dinner – Roast Duck and Dandelion Greens

This Spring, treat your family with a special dinner of Roast Duck and Dandelion Greens. Although it’s not often seen on the menu in my home, when I prepare and serve this dish, it’s a simple celebration. The greens not only compliment the duck with their earthy flavor, but they cleanse the liver too! And who doesn’t love roasted potatoes?

One whole duck
One bunch of dandelion greens, rinsed well
One pound red potatoes, quartered
Four cloves of garlic, finely chopped
Half of a lemon, juiced

Olive oil
Garlic powder
Onion powder


1. Brine duck for 3 hours in the fridge; amply cover with cold water, 1/2 cup sugar 1/2 cup salt.
2. Takeout of brine, put a little melted butter on it, 1 tbs garlic powder, 1 tbs onion powder, salt and pepper
3. Place in roasting pan, put duck in your 325 degree preheated oven. Cook 3 hours, jack temperature up for final 10 minutes to brown skin.

1. Heat olive oil in pan over medium heat, put greens in oil, toss a few times.
2. Add finely chopped garlic cook for 2 minutes, finish with lemon juice.

1. Toss potatoes in olive oil, salt, pepper
2. Roast long and low to accommodate the duck in the oven (about 45 min)

Chop Chop in The Pot!! It’s who I am, It’s what I do!!
Happy Spring from The Fuller Farmer.

Open-Faced Reuben Sandwich

There is nothing I love more then leftovers! After my Corned Beef & Cabbage dinner, I used the remaining beef to make the classic St. Patty’s Day dish: The Reuben. A New York deli and diner treat, I’ve created a few rules on how this traditional sandwich comes to be, in your own kitchen!

Oh yes, don’t forget the Guinness! To properly pour, empty half of the can into a pint, let rest for 1-2 minutes, and slowly pour remainder (a perfect pint should take 119.5 seconds to pour!)

Rye bread
Corned Beef
Swiss Cheese
Parsley (chopped)

3 tbs mayonnaise
1 tbs ketchup
4 dashes of Worcestershire
1 tbs chopped pickles (or relish)
1 tsp apple cider vinegar
1 tsp chili powder
1 tsp dry mustard
1/8 tsp garlic powder
Pinch of salt and pepper

1. Toast two pieces of bread
2. Spread layer of dressing onto toast
3. Add sauerkraut (not wet) to your liking
4. 2 oz of warm corned beef
6. Lay 3 pieces of cheese on top
7. Sprinkle chopped parsley & paprika on top
8. Place under pre-heated broiler for 2 minutes
9. Let rest for one minute & dig in!

Don’t skimp on the ingredients!

Corned Beef & Cabbage

Corned Beef, Cabbage, Potatoes, the quintessential St. Patrick’s Day meal. It doesn’t get much more Chop Chop in The Pot then this! Please enjoy my simple rules for a no frills, no fuss version of this classic dish.

One piece of lean corned beef. 3-4 pounds
One head of green cabbage -six wedges. Don’t forget to core it.
Two large onions, quartered
Six carrots, cut as you like
Six celery stalks, cut as you like
Six Yukon gold potatoes, some halved

Ten peppercorns
1 tbs Mustard seeds
Three bay leaves
Four cloves
Pinch of salt & pepper

1. Put all ingredients in heavy pot and cover with water.
2. Bring water to boil
3. Cover and simmer 3-4 hours, long and low.

The Perfect “Leftovers” Sandwich













Wondering what to do with last night’s leftover roasted chicken?

Slice it up and put it on some savory herb bread with pesto sauce. (Use basil and mayo if you don’t have pesto).

Add a fresh, crisp Boston bib lettuce leaf and a thin slice of onion. If you have it, add bacon!

My Oh My!!! Lunch is served!


My Mom believed in manners. Every day of my life I heard:

“Respect your Elders.”
“Speak when spoken to.”
“You are only as good as your word.’”

They were important lessons for me. I taught them to my children. Now my children are teaching them to their children. -Probably not nearly as efficiently as their Great Grandmother did!

The elegance of those Victorian rules was important to our family. When called to the table, we stood behind our chairs until the hostess was seated. Then everyone was seated. We put our napkins on our laps. No one touched a fork until the matriarch took the first bite.

Today we stand at the counter for dinner. There is no formality.

We need to go back. Maybe not as far as Victorian manners would take us, but at least to embrace the family around the table. I’ve found that giving a child a mealtime chore creates a sense of responsibility. It makes him cognizant of the fact that he’s helping support a family unit. He’s contributing to dinner around the table. Nurturing that responsibility and expecting good manners are part of every visit to Gigi’s home. When the grandchildren arrive, they know exactly what the rules are. They are taught at a very, very early age.

We know children are great mimics. They copy everything we do. Therefore our behavior – especially at the dinner table, is imperative. Show them how to place the napkin in their laps. Then, praise them. Raise their self-esteem and it will keep the lesson firmly in their memory.

Well, maybe you’ll need to remind them a few times!!

Polka Dot Eggs


2 whole farm fresh eggs
2 broccoli florets
1 tsp butter
1 tsp parmesan cheese

1. Heat the pan with 1 tsp of butter.
2. Beat two eggs with a fork.
3. Add two pre-cooked broccoli florets and parmesan cheese and scramble over medium heat.