October is telling me that it’s time to dust off the soup pot and get back to cooking up some comfort foods! In our home and at the Meat Market, September feels like the beginning of a new year. With the kids back to school and the change in the weather, I always feel like cleaning out, changing things up…
“The love we give away is the only love we keep” Elbert Hubbard ~ It’s no secret that I love to set the table. I enjoy to prepare a meal using quality tools and dishes and our family likes the special feel of a dinner that is served off of beautiful dinnerware. It’s also no secret that I love vibrance…
Are you looking for a special recipe to warm up the family this weekend? How about trying this Simple Pink Vodka Sauce. Quick and easy, yet super decadent, this yummy sauce will be delicious over your favorite pasta. We love the Farmers Fettucini from Northern Farmhouse Pasta, crafted from Organic NY Wheat…but a traditional Penne would be delicious too!
New Year’s Eve is the perfect holiday to plan a fun, relaxing tapas party. I love the small bites coupled with a great glass of wine or champagne. The informality of this type of get together lends itself to a flexible time schedule, and encourages your guests to mingle and have fun.
Over the past year our family has fallen in love with upstate New York.
When you have young children it is a wonderful escape, that doesn’t break the bank, and is simple to get to!
On many of our trips to the Catskills we have stopped at beautiful roadside farm stands. Each time bringing home fresh vegetables, syrups, jams, pickles and cheeses.
Below are photos from our “field trip” to the Brovetto family Dairy in Harpersfield NY. (Schoharie County). We couldn’t get enough of their cheese….so we went to visit the cheese house to see how its made and for some additional tasting! What fun! It didn’t take much convincing for the butcher to agree to carry Harpersfield Farmstead Cheese at R&S Meat Market. It’s simply delicious!
What’s even more wonderful than the taste of the cheese itself, is the story of how it began.
Corinne and Ron Brovetto were originally from Long Island, NY where they were raising their four children. While searching for a better way to spend more time as a family they were drawn to the Catskill mountains. With the help of family and friends they slowly built their barns and cheese house which includes a cheese cave built into the side of a mountain. Over the years their business has grown to include a herd of 68 dairy cows (30 of those are milkers).
Every Wednesday is cheese making day. Ron wakes up at 3am to start the process of cutting the curd. The cheese making process is a family affair and will last until 11pm. It takes 4000 lbs. of milk to make 400 lbs. of cheese. Wow!
Click on each photo below to see the cheese making process: