Coffee enthusiast or a tea addict just like us? Our Pure Catskills members have you covered! Local hand-blended coffees and tea blends are just what you need to stay warm this winter. Get your locally roasted coffee from members: Stoneledge Farm, Roman Roasters, Catskills Curated, Java Love Coffee Roasting Co. and 2 Queens Coffee, Tea & Bees. Celebrate National Tea Month with local tea blends from members:Elderberry Herb Farm, Weathertop Farm LLC, Honeybee Herb Farm and Apothecary, Mamaki For Life and Tay Tea!Many of our members offer pick up or you can have shipped right to you!
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What's Fresh Now: January 2021
Wool & Fiber
Did you know that an average sheep can produce between 2 and 30 pounds of wool each year, in the United States the avenge weight is about 7 pounds. One pound of wool can make 10 miles of yarn just for perspective. Adult Alpacas can produce 5 to 10 pounds fleece/fiber per year!
Looking for the perfect knit scarf or socks to keep you warm during this winter? Or maybe you are a knitting or crocheting enthusiast and are looking for local skeins of alpaca or wool? Here is a list of all our members by county who offer can meet any of your wool or fiber needs.
Did you know Kale is a member of the cabbage family? There are many different types of kale. The leaves can be purple or green, and have curly/crunchy look or smooth shape to them. Kale has endless ways to be used, raw or cooked, you can toss it in salad, with pasta, add some to scrambled eggs or make kale chips. Find it all year round at Berry Brook Farm or at the Cooperstown and Oneonta Farmers Market’s.
Tip: Soak your chopped kale in ice water to help remove some of the bitterness.
Looking for a quick and easy dinner idea? Or wanting to try something new for the year? Try duck, the recipe below is a delicious main course. Check out this recipe for Garlic Roasted Duck Breast.
- 1 (6 ounce) skin-on duck breast - Bonticou Ducks, East Durham Farm and Roam on the Range
- 2 cloves garlic, cut into 1/8-inch strips
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 sprig fresh rosemary
- Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
- Preheat oven to 400 degrees F.
- Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
- Transfer duck breast to a clean work surface, skin-side down.
- Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F, about 10 minutes.
- Cover with aluminum foil. Let rest for 5 minutes before slicing.