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Old 08-19-2006, 07:38 PM   #11
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Quote:
Originally Posted by VeraBlue
Lou and I are having a salad of boston bibb lettuce with sliced figs, canteloupe, parma prosciutto and toasted walnuts with goat cheese medallions.
Except for the canteloupe we were so right there with you about three hours ago. What variety of figs? We found four today, all of them just perfectly perfect.
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Old 08-19-2006, 09:43 PM   #12
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hey, we were just in marlboro ny this past week, pickin' nectarines, peaches, early apples, and fresh corn. i'll post some pics later.

what winery was it vb? on the shawangunk wine trail? any recommendations?

if you'ns get a chance, go to a great little u-pick orchard called "weed farms". beautiful place, super nice people that own and run it.

the corn was so sweet, the likes of which i've only had a few times in my life that good (that's not bad english, it's more brooklynese. ). and the nectarines were so good that we're going back this week. the peaches weren't quite ready yet, but should be coming in soon.

then it's off on the winery tour before we find a local restaurant for dinner.

suggestions (for dinner and wine, wiesenheimers) appreciated.


getting back to the topic: tonight, dw made shake-n-bake pork chops, mashed taters, a side of applesauce, and a can of lesieur early peas. one of my all time favourite comfort food dinners. the chops were nice thick 2" + suckers.
and there's magic that happens when you mix lesieur early peas into your mashed potatoes.
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Old 08-19-2006, 09:50 PM   #13
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chipotle encrusted lamb chops barbeed, spiced rice, collards with shallots lardons and white wine
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Old 08-19-2006, 10:30 PM   #14
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Paul's camping.. I just got home from the funeral...
I think kaluha and cream will be be dinner enough.
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Old 08-20-2006, 12:40 AM   #15
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Million dolla chicken.
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Old 08-20-2006, 08:37 AM   #16
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Quote:
Originally Posted by ChefScotty
Except for the canteloupe we were so right there with you about three hours ago. What variety of figs? We found four today, all of them just perfectly perfect.
ChefScotty, you've got to fill in your profile!! Where are you that you found all that wonderful meat? The figs were mission figs, my favourite. I've got a few left over today, so I'm going to make polenta with figs and sauteed shallots and serve it with a poached egg on top for brunch.
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Old 08-20-2006, 08:40 AM   #17
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Quote:
Originally Posted by buckytom
hey, we were just in marlboro ny this past week, pickin' nectarines, peaches, early apples, and fresh corn. i'll post some pics later.

what winery was it vb? on the shawangunk wine trail? any recommendations?

if you'ns get a chance, go to a great little u-pick orchard called "weed farms". beautiful place, super nice people that own and run it.

the corn was so sweet, the likes of which i've only had a few times in my life that good (that's not bad english, it's more brooklynese. ). and the nectarines were so good that we're going back this week. the peaches weren't quite ready yet, but should be coming in soon.

then it's off on the winery tour before we find a local restaurant for dinner.

suggestions (for dinner and wine, wiesenheimers) appreciated.


getting back to the topic: tonight, dw made shake-n-bake pork chops, mashed taters, a side of applesauce, and a can of lesieur early peas. one of my all time favourite comfort food dinners. the chops were nice thick 2" + suckers.
and there's magic that happens when you mix lesieur early peas into your mashed potatoes.
Bucky, I think you're the fourth person who had chops and mashed potatoes for dinner last night, according to this thread.

The winery is Benmarl at Slate Hill Vinyards. They were actually supposed to have a workshop today, but was cancelled last minute. Yes, it's on the trail you mentioned. I'm scheduled for another workshop in October that involves the harvest. You should make a reservation...
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Old 08-20-2006, 12:06 PM   #18
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We had burgers and hashbrowns
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Old 08-20-2006, 01:20 PM   #19
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Our local organic market had lovely huge dry-pack/diver sea scallops, so I bought a pound, marinated them lightly in a bottled Asian marinade I like, & sauteed them in a little extra-virgin olive oil & fresh lemon juice. Served them over plain white rice (to soak up all that tasty marinade/sauce) along with a big green salad garnished with fresh local tomatoes.
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Old 08-21-2006, 12:03 AM   #20
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that's the place we stopped in last time, vb. benmarl. turn off the main road and go down a little dirt road next to very dusty grapes on the left. i was wondering how much the road dust affected that row?

anyway, my boy was just over getting sick, so we turned around and went home with our spoils. but we're goin' back this tues. or wed., so we'll probably stop in for a bottle or three.

workshop? on winemaking or consumption?
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