Every year the owners and managers at Lucy’s venture into the city for The Fancy Food show, which is exactly what it says on the tin: A Fancy Food Show. Thousands of vendors from all over the world come to this event to show case their products. Some companies are brand new, just dipping their toes into the vast food world while others are fully submerged companies that have been successful for decades.

One day at this event isn’t nearly enough time to try everything, but we do our best to get the full experience. This year we tried many new and unique types of food including, tofu jerky, hemp popcorn, dried fruit, salmon seasoning, salt and peppers, chocolate and of course loads and loads of cheese. The variety of food at this event is staggering, so it’s always good to cleanse the palate between samples.

We left the show with both our bellies and our minds stuffed to the brim. We walked off our new ideas through the beautiful Pride Parade and left New York fully satisfied. Included are some of the pictures from the Fancy Food Show and our day in New York. Keep an eye out for the new products coming to Lucy’s soon!  

LUCY’S NOR’EASTER

One of the best parts about working in the ever growing food industry is getting to try new products on a regular basis. All over the world people are making things that have never been done before, as well as individualizing age old recipes. While we don’t always get to travel the globe in search of the next big thing, weekend getaways have become a hunt for delicious and locally grown products.  From the Berkshires, to Pennsylvania and all the way up to Vermont, the North East has got some amazing stuff that you can’t find in your everyday grocery store. And when the ingredients and labor are local it’s a win win for the environment and the consumer.

A few products sold at Lucy's include:

LES COLLINES– Berkshires - Delicious and uniquely flavored Jams

MELINDA MAE – Connecticut –Soft cheese

FIRST FIELD – New Jersey – Ketchup made with fresh Jersey tomatoes

ECLAT– Pennsylvania – European inspired Chocolate

SMACKAROONS – Pennsylvania – Chocolate and Ginger flavored Macaroons

LENKA BARS – Pennsylvania – Handmade Granola Bars

BAYLEY HAZEN BLUE – Jasper Hill, Vermont – Award winning Blue Cheese

*Honorable Mentions*

ROOTS & BRANCHES – North Carolina – Deliciously crafted crackers

BIG SPOON ROASTERS – North Carolina – The best nut butter you've ever had. Period.

Nestled in the beautiful Northeast Kingdom of Vermont is Jasper Hill Farms, the cheese company that is slowly but surely making a name for itself in the United States and abroad. One taste of their cheese’s will tell you that they’re the best at what they do and one visit to the farm will tell you why. In addition to an abundance of cows, Jasper Hills Farms has its own science lab and a staff who understands microbiology and the effect environment and method has on production. Like how Kentucky is to Bourbon, the North East Kingdom is to Jasper Hill’s cheese. Although the farm only became a research lab a few years ago it is well underway to affecting the future of cheese and its production in the United States for generations to come.

 To read more about this check out the New York Times article:

https://www.nytimes.com/2017/02/06/dining/jasper-hill-farm-cheese-science.html?_r=0

Or stop by Lucy’s to try some of the cheese out for yourself. We carry the award winning Bayley Hazen Blue which is delectable on a burger with a glass of red wine, and the Harbison which is a soft ripened cheese with a rustic bloomy rind that is the perfect appetizer with oaky white wine and crusty bread.

If you’re a cheese loving localvore like us, you’re going to love Jasper Hill Farms.

Lucy’s Kitchen and Market prioritizes using the freshest ingredients. It matters to us that the food we offer is high-quality, and often local. Zone 7, a business specializing in freshness and locality, provides us with farmed products ranging from produce to eggs. The benefits to eggs from Nature’s Own Farm (in place of commercial eggs) are endless. Chickens raised free-range on farms are healthier than those who lay factory eggs, which naturally makes their eggs more wholesome. Free of restrictive cages, farm chickens have the opportunity to spend time outdoors with ample space and sunlight, supplying them with Vitamin D and other nutrients that factory chickens lack. Chickens on Nature’s Own Farm are not given antibiotics or growth hormones. Visually, yolks from farm-raised chickens have a more vibrantly orange color, whereas factory ones are pale yellow and less sturdy. Plus, the coop to carton to plate time for farm eggsis dramatically less than commercial eggs. Check out our Facebook page for a video of Nature’s Own cleaning their eggs!

http://freshfromzone7.com/

http://www.naturesownfarm.com/index.html

Here at Lucy’s, we’re welcoming the new year with a variety of authentic Italian tomato products. Rooted in southern Italy, La Valle has been successfully growing, harvesting, and selling San Marzano tomatoes for over 60 years. La Valle’s tomato cans are available in three different sizes here at Lucy’s, perfect for any quantity of sauce or soup. Our house-made tomato sauces at Lucy’s Kitchen are made consistently with La Valle tomatoes. We find that the flavorful, high-caliber taste of La Valle’s tomato products pairs excellently with the fresh pasta made right here in Lucy’s Kitchen. Because of this ideal combination, every Sunday we offer a free pound of house-made fresh cut pasta for any container of Lucy’s tomato sauce purchased. How often is a bargain also delicious?!

    We recommend using La Valle tomato products to make tomato sauce or minestrone soup. Here is a reliably spectacular recipe for the soup:

 

Minestrone Soup

Ingredients                                                                     Preparation Instructions

¼ cup olive oil                                                      1. Sauté the onions and garlic in olive oil.

5 onions                                                                2. Add the remaining vegetables, spices,

3 tbsp minced garlic                                                  tomatoes and parm rind.

3 cans puréed plum tomatoes                                3. Leave the pesto, pasta and beans for

6 carrots                                                                    the end.

2 bunches celery                                                    4. Heat for 1 hour until everything is

6 large potatoes, peeled and diced                             cooked.

6 zucchini, diced                                                   5. Add the remaining ingredients. Cook

3 red peppers, diced                                                  the pasta separately.

2 cans cannellini beans                                          6. Correct seasoning.

2 cups chickpeas                                                    7. Remove rind and bay leaves.

½ green cabbage, shredded

1 lb small pasta

½ cup basil pesto to finish (secret ingredient)

Bay leaves

Salt & Pepper

Parm rind

Fresh parsley

2 tbsp thyme

2 tbsp basil

2 tbsp oregano

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Lucy's Kitchen & Market   830 State Road (Route 206)   Princeton NJ, 08540   |   (609) 924-6881   |   info@lucystogo.com
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