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Fresh from the Catskills

What's Fresh Now: June

Dairy Month: Celebrate National Dairy Month with us on June 17 & 18 at the Meredith Dairy Fest! Vendors, food, fun, animals, dairy exhibits, children’s activities and much more. For more information go to: Meredith Dairy Fest. Do not forget to stop and visit Pure Catskills under the tent.

Cheese: We might be biased, but here in the Catskills we have some of best cheese in the world! Find your favorites in time for National Cheese Day on June 4 from Windy Hill Goat Dairy, Byebrook Farm, The Maiden’s Creamery, Brovetto Dairy and Cheese House, Betty Acres Farm/Modern Milkmaid Farmstead Cheeses, Bovina Valley Farms and Tonjes Farm Dairy to name a few! For more cheese producers in your area, search here.

Father's Day Gift Idea: Wood Products
Looking for a one-of-a-kind Father's Day gift? Check out the gorgeous handcrafted wood pieces from Pure Catskills members Fieldstone Artistry, ReFernish, Katrok, LLC GTO Woodturning,Catskill Craftsmen, Inc.,Enchanting Palette, Wooden Toys & Gifts, Hardwoods Unlimited and Gary Mead Gallery at Fruitful Furnishings. There is nothing more special than giving your dad the gift of buying local this year!

Duck: Spice up your poultry recipes this summer and with this great duck recipe!

Whole Roasted Duck with Raspberry Port Sauce

1 five lb. whole duck (Root N’ Roost Farm)
2 teaspoons salt  
2 teaspoons paprika
1 teaspoon black pepper
1/2 cup melted butter (Cowbella)

Preheat oven to 375 degrees F
Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Raspberry Port Sauce
2 tablespoons unsalted butter (Cowbella)
1 shallot, minced
1/4 cup ruby port
1/4 cup dry white wine
2 tablespoons seedless raspberry preserves
1 tablespoon raspberry vinegar
1 tablespoon Dijon mustard
1/2 cup raspberries (Greenane Farms)

Melt 1 tablespoon of the butter in a medium saucepan. Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes. Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes. Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth. Add the raspberries and cook, whisking gently to break up the berries. Whisk in the remaining 1 tablespoon of butter and season with salt and pepper; keep the sauce warm.

Find more Farm Fresh recipes here.