A fallen nest. A single, big-headed dandelion for one adult wish. Plenty of wild onions and flowers. The silhouette of Mohonk Mountain and it’s house. A field of corn, and then a single tree in a field of thousands of corn. These are only some of the things we eyed on a roadside in New Paltz.
We were either walking to the farm a half mile in, into town two miles in, or to a strawberry field we never actually found. Long story short–we walked and we ate. We walked in the rain, sharing a small umbrella. We did this often. We walked under the sun and pointed to all the beautiful roadside things, and sadly, the not so beautiful. We toyed with the idea of someday doing a catering business, using local ingredients only, maybe from a town like this. Maybe I’m not even toying around at this point. But what I do know: walks with my best friend have healed the part of my brain that was loud with awful news, social media, worry. While I can’t get rid of what’s happening, I can do more and be more ready to give my all, for myself, and for others.
Only a half mile away, Wallkill View Farm had everything I needed, stocked full of local preserves, pastas, cheeses, sauces, spices, and allllll the produce. Every fruit and vegetable was minutes-ago-picked. On our first day, I bought generous-looking figs, raspberries which were on the tart side but immediately made me think JAM, plums, peaches, cherry and plum tomatoes, a banquet of basil that looked too beautiful to put into our next few meals. I bought creamers (baby red potatoes) that hold ridiculously true to their name. Applewood smoked bacon that lasted us 5 days, to be served alongside farm fresh eggs. My sweet guy made us breakfast every morning.
We bought prosciutto that ended up on one of our homemade pizzas. A single eggplant that was sweet and fed us for two days. Cinnamon raisin bread and a cinnamon crunch ice cream from Jane’s creamery in Kingston. Perhaps I’ve never been happier. I did not plan this trip whatsoever. This was all Dan with the help of Aunt Donna, whose beautiful home felt most like the grandest escape from city life.
What more did I do with this market haul? Guys. I could cry while telling you how each ingredient made me feel the most comfortable in my own skin. I made pesto out of some of the basil, pistachios I found in the fridge, capers, garlic, olive oil, salt and pepper. I tossed creamers with a few spoonfuls of this and roasted them. They were crisp on the outside, creamy on the inside. Easily the best roasted potatoes I’ve ever had. I served the rest of the pesto with sliced cherry tomatoes and mozzarella. This was our lunch before we went to A Tovola, where we ordered hand-rolled pasta reminiscent of the pasta-making class we recently saw at Eataly.
One night we made pizza so good that we swore we could open up a restaurant. I made sauce out of the plum and cherry tomatoes. I woke up early to work on the dough so it could rise while we walked into town. We topped one pie with prosciutto. It was thin, sturdy, crisp. It was everything. Dan even made panko-breaded eggplant, which we decided is the only way to bread these babies.
Now let’s talk about the fruit. You gotta know I made jam, right? And you must know it was THEE BEST small batch jam I’ve ever made. While we couldn’t find the destination for picking strawberries, we ended up at the Dressel Farms market itself to buy the small, jewel variety.
Quick recipe for my small batch berry fig jam:
You want about 4 cups total of chopped fresh fruit, which makes about 2 cups of jam. I used:
- 2 cups strawberries, hulled and chopped
- 1 cup raspberries
- about 5 big figs, diced
- 1/2 cup sugar (more if your fruit is not sweet enough)
- tsp lemon zest
- fresh squeeze of lemon
Put all berries and figs in a pan over medium heat. Break them down with a masher and add your sugar and zest. Let simmer for about 15-20 minutes, stirring often. I like to leave my jam a bit chunky but feel free to mash some more or use an immersion blender. Add a fresh squeeze of lemon (or orange!) towards the end to brighten up the flavors.
Sometimes I add other things, like mint, thyme, or freshly cracked black pepper, or even booze. But I wanted this to be all about the fruit and nothing more. BECAUSE:
It was also meant for pop tarts. You heard me. Pop tarts. Dan has been asking me to make these hand pies and I thought this was the perfect time to do so.
For the pastry, all I used was:
- 2 sticks unsalted butter, room temp
- 8 oz cream cheese, room temp
- 2 cups all-purpose flour
- 1 tbsp sugar
- 2 tsp vanilla extract
- 1 tsp salt
In a big bowl, cream your butter and cream cheese together with sugar, salt, and extract til light and fluffy, about 3 minutes in your stand mixer with a paddle attached. Slowly add in your flour, continuing to mix for another minute or two til well incorporated. On a floured work surface, divide this into two equal parts, pat both into rounds and individually wrap them in plastic wrap. Chill for at least 1 hour, or longer.
Dan rolled one out and used a pizza cutter to cut rectangles out of them. Then we filled em up with a big tbsp each of jam. Used a fork to seal the edges. We made a quick glaze of confectioners sugar, squeeze of lemon, dash of vanilla extract, and a tsp of jam. It was delicious!
The morning before our last day, I remembered I had a second dough chilling in the fridge. I also had 2 peaches, 1 plum, and a handful of strawberries. I sliced them up so they could take center stage of a galette. I topped it with a cinnamon, brown sugar and pistachio crumble, and served it with cinnamon ice cream. No regrets.
This post did not even begin to touch all the wonderful stores we walked into, or the restaurants we ate at. One truly needs to be talked about, but I think I’ll save that for the next one. For now, I leave you with desserts and love. Next might contain soup, and more love. And definitely more support of local farms, with recipes to go along with it. I bought this book at Wallkill View Market and am feeling very, very inspired.
Plus, I returned home to find that my purple tomatillo plant grew a foot, and it’s tiny little husked fruits are beginning to grow. Heirloom beets are almost ready to be pulled out. Cherry tomatoes are about to debut their flowers. Dan’s are already blooming! There’s so much beauty to what’s to come.