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Toasted Mozzarella & Boundless Bruschetta
Basil, sliced in a chiffonade
Turn on the broiler for your oven.
Slice baguette, or other bread of choice. Arrange slices on sheet pan.
Slice mozzarella. Place mozzarella on top of bread slices.
Broil until mozzarella is melted and toasted on the edges.
Remove from oven, add dollop of Boundless Bruschetta on the mozzarella, and sprinkle a little fresh basil on top!
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.
“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! 🙂
[ 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!
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
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.
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
1 tbs Mustard seeds
Three bay leaves
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.
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.
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.