7 posts tagged “holly tarson”

Eat-a-Pie-a-Day: First Apples of Fall Galette.

Sep 11, 2009
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Our producer, Holly, lives in New York's Hudson Valley. It's so different from LA and we love hearing about what she's buying, cooking and eating. She sent this picture of a Pink Apple Galette:

Apple Galette

Made from Pink Pearl apples from Montgomery Row Orchards in Red Hook, NY:

Pink Pearl Apples

Eat-a-Pie-a-Day: Blueberry Picking Leads to Blueberry Pies

Aug 5, 2009
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Good Food Producer Holly Tarson lives in New York's Hudson Valley. We frequently drool over her pastoral existence. For Eat-a-Pie-a-Day, Holly sent pictures of a blueberry picking trip she took with her family. And what did she do with her bounty? Pies! Here's what she wrote:

My husband, son and I went berry picking at Greig Farm in the Hudson Valley of New York.

Greig Farm in New York

It poured, making the rows a muddy mess. But the berries were beautiful, bountiful and sweet.

Freshly Picked Blueberries

In an informal taste test, the Blueberry Galette won out over the Blueberry Pie. I used the same filling for each (with a little cornstarch, though I was leery!). We liked the berries in the galette because they maintained their shape. The pie baked longer, and I suspect that's why the filling was more berry mush than berry berry.

Holly's Blueberry Galette

Holly's Blueberry Pie

Eating Lilies?

Jul 7, 2009
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Edible Lilies

From Good Food Producer, Holly Tarson:

I went for muffins and came back with a flower.

Early this morning I ventured to the cafe down the road for some muffins and coffee. Even though I'm not the best morning person, I couldn't resist commenting on a beautiful bunch of orange lilies a man was bringing into the cafe from his pick-up truck. He told me they are orange day lilies and you can eat them.

"Get Out! Tell me more," I said. He said these day lilies only last a day, they grow on tall spikes with no leaves and he assured me they are edible. As proof, he popped one in his mouth right before my eyes. I've seen these lilies growing all along the roads here. He tells me they are a great 4th of July treat if you put a little dab of guacamole in the center and eat it whole. But they are also tasty tempura fried. The cafe owner, Figgy, is known for sourcing seasonal and local food. I wonder if the lilies are going to show up on the lunch plates at her cafe? We eat squash blossoms, so I guess this isn't such a leap.

Does anyone know about edible lilies? Have you eaten one? What did it taste like?

Eat-a-Pie-a-Day: Sour Cherry Pie

Jul 4, 2009
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Sour Cherry Pie

This comes from Good Food producer, Holly Tarson. She bought the pie from Tivoli Bread and Baking Co. in Tivoli, NY. Holly writes:

"This man makes the best pie I've ever ever ever eaten. Last year we stumbled onto the Sour Cherry pie when we were in need of a 4th of July dessert. Until then, I eschewed all things cherry. But this pie rocked my world. Sadly, cherry season is super short here. So we can get this pie for about 3 weeks of the year."

Dispatch from the Northeast

May 26, 2009
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Rhinebeck Farmers Market

Good Food producer Holly Tarson lives in upstate New York. During the winter months, she frequently reminds us that 70-degrees-and-sunny is a luxury. She was so excited about her local farmers market re-opening this spring:

It was quite a winter here in the Hudson Valley of New York. It’s not just the cold and the snow. Even the produce is bleak. Our Farmers Market closes at Thanksgiving and doesn’t re-open until Mothers Day. That, my friends, is one long, long winter.

So when I rounded the corner last Sunday and saw the white Market tent tops peeking through the trees, tears came to my eyes. The morning was cool and drizzly and vendors were bundled to sell what they had managed to coax up out of the ground in early spring. Here’s a little peek at the bounty of the Northeast. It isn’t the ever-available abundance of California. But that makes each seasonal treat more precious to me now. It was well worth the wait.

Fresh Eggs

At Quattro’s Family Farm I found Spring Chickens (real spring chickens) butchered two days ago, Delicious fresh eggs, and sausage. They also make a mean Venison Chili in the fall.

Rhubarb

Bring on the Rhubarb! I think it was Alice Waters who said Rhubarb is the vegetable bridge between the fall and winter fruits, and the berries of Spring. It is a welcomed sight. Rhubarb crisp. Vanilla cake with Rhubarb Compote. Rhubarb Kuchen. It’s been a ‘very rhubarb spring’ in our house.

Ramps Ravioli

The ramps were already gone by the time I got to the Market, so I had to settle for Jack’s Fresh Ramps Ravioli. It did not disappoint.

Asparagus

At $2.00/bunch, we have a lot of Asparagus Fritatta in our future.

Local Honey

Ray Tousey is our local beekeeper. He brings a hive to the market each week, which is popular with the kids. He makes a tasty concord grape juice and sells honey, preserves and wine.

Cheese

New to our market this year is Cheese! I tried some beer cheese, which blew me away.

Mizuna

Similar to this Mizuna, Baby Kale was a new find this year. I wish I had a picture of it. With purple leaves and a surprisingly sweet flavor, it makes a tasty salad green.

Seasonal Cooking in NYC

May 13, 2009
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This week on Good Food, you'll hear interviews from my recent trip to New York. For the NY Market report, I talked to Peter Hoffman of Savoy and the Back Forty. One night, Holly, Harriet and I ate at the Back Forty, located in the East Village. Peter is known for his intense commitment to locally produced food. Needless to say, it was delicious. Here are some pics of what we ate:

Salad Course

Butterhead Lettuce Salad with Ramp-Buttermilk Dressing and Brioche Croutons. There's a piece of the Pork Jowl Nuggets also on the plate.

Second Course

Baby Green Wheat and Roasted Spring Vegetables, featuring a Curried Eggplant Puree, Preserved Meyer Lemon and Black Olives...

Side Dish

Beer Battered Onion Rings with Smoked Paprika Mayo

Wanted: Pizza advice

Mar 1, 2009
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Homemade Pizza

Good Food producer, Holly Tarson, can't find good pizza where she lives in upstate New York. She's asking for some advice:

We don't have good pizza here. So I want to make my own. I prefer a really thin crust. Anyone out there make their own pizza? Do I need a pizza stone? Will a pan do the trick? Can I use the fresh dough at the store or will I be much happier if I try to make it myself?