Type to search


Picnic Pork and Pesto Salad

By Nancy Fuller / Farmhouse Rules Serves 4 Ingredients 1 (1 1/2-pound) boneless pork loin roast, trimmed and tied kosher salt freshly ground black pepper 2 tablespoons extra-virgin olive oil

Crispy Local Pig’s Ears

By Chef Brandon Collins, Valley Serves 4 Ingredients 8 pigs ears 2 white onions, rough chopped 2 heads garlic 2 jalapeño peppers, halved 1 head celery, chopped 4 carrots, chopped

Braised Local Pork Belly

By Chef Brandon Collins, Valley I would recommend this for the home cook—braising is a fairly forgiving technique. Pork belly has been gaining a lot of menu play and press

Pâté Maison

By Chef Sara Lukasiewicz / Red Devon 1 terrine Ingredients 3 pounds pork shoulder, trimmed of connective tissue, approximately 75 percent lean, 25 percent fat 2 tablespoons minced onion 1

Into the Meat of the Matter

IN 2004, JOSHUA AND JESSICA APPLESTONE opened Fleisher’s Grass-fed & Organic Meats in Kingston. Their aim was to provide locals (and themselves) with sustainable meat, as Jessica said at the