Fruited Pork Medley

This is a wonderfully fragrant fall dish. The flavors are complex, so it’s best to keep the side dishes simple. It would be excellent served with basmati rice and a simple green salad. If you have leftovers, it’s even better the next day!


Kosher salt

Freshly ground black pepper

4 tablespoons extra-virgin olive oil

2 medium onions, cut into 1-inch chunks

2 large carrots, cut into 1-inch chunks

2 teaspoons chopped fresh thyme

2 teaspoons paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

3 cloves garlic, finely chopped

1 cup amber beer

2 bay leaves

2 tablespoons grainy mustard

SEASON THE PORK with salt and pepper. In a large bowl, toss the pork in the flour to lightly coat, tapping off any excess. Heat a large Dutch oven over medium-high heat and add 2 tablespoons of the olive oil. When the oil is hot, add half of the pork and brown on all sides, about 4 minutes. Transfer the pork to a plate. Use the remaining 2 tablespoons of olive oil to brown the second batch and transfer to the plate. Reserve 2 tablespoons of the flour. When all of the pork is out of the pot, reduce the heat to medium, add the onions and carrots, and season with salt and pepper. Cook, stirring occasionally, until the onions begin to caramelize on the edges, about 5 minutes. Add the thyme, paprika, cumin, coriander, ginger, and cinnamon and sprinkle with the 2 tablespoons reserved flour. Toss to coat the vegetables in the flour and cook, stirring occasionally, until the flour is browned on the surface of the vegetables, about 1 minute. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to medium high and pour in the beer and apple cider. Boil until reduced by half, about 2 minutes. Add the chicken broth and bay leaves and adjust the heat to a simmer. Add the pork, cover, and simmer until the pork is tender, about 1 hour. Add the apricots, prunes, and raisins. Simmer rapidly, uncovered, until the fruit is plump and tender and the stew is thickened to your liking, about 10 minutes. Discard the bay leaves. Stir in the parsley, whisk in the mustard, and serve.

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!!!!! 🙂

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,

Beef Stew with Fall Flavor


lbs cubed sirloin beef
Mix 2 cups of flour with 1 Tbsp salt and 1/2 Tbsp pepper to dredge meat

Heat a cast iron skillet or Dutch oven. Heat 3 tablespoons of oil and 3 tablespoons of butter (add more if needed). Pat the meat dry with a paper towel.Dredge meat with flour. Shake off extra flour.
Add cubes of beef to butter and oil mixture. Do not crowd the meat in the pan or the beef will steam and be tough.

After  beef has been browned, remove to a plate and let sit.

To the pan add:
2 onions chopped
4 stalks of celery chopped
Sauté until translucent.

Then, add:
Add 6 cloves smashed garlic
Add 1 1/2 lbs of carrots
1 pound of parsnips
2 large sweet potatoes
1 20 oz can of tomatoes
3 cups of beef stock or wine (red)
2 stalks of rosemary
2 stalks of thyme
2 bay leaves
2 tablespoons of dried basil
Put everything in a Dutch oven, cover and cook in the oven at 300 degrees for 2  1/2 hours.
Remove from oven and salt to taste.

Remove herb stalks.
Add a tablespoon of butter
A pinch of ground cloves
1 tsp. of curry powder
A pinch of cayenne
1 tablespoon of cumin
Let rest 15 minutes and serve.