Misty Bleu Farm Blog

About Misty Bleu Farm

Misty Bleu Farm is located in beautiful Washington County, New York at the head of the Black Creek ValleyMisty Bleu Farm produces hops for the R.S. Taylor & Sons Brewery.

Located on 50 acres in the heart of the Hebron Hills, Misty Bleu Farm is the home of R.S. Taylor & Sons Brewery.  The Brewery and Taproom are open to the public Wednesday through Friday from 4:00 pm to 9:00 pm, Saturday and Sunday 12 noon to 9:00 pm.  Come experience true field to glass farm-brewed beer at our farm, nestled among green hills and stunning natural beauty.  Our farm boasts over 600 feet of frontage on the West Branch of the Black Creek, with waterfalls and rushing cascades.  Tours of the brewery and grounds are available.  The Farm and Brewery are also available to be rented out for special events.  Please visit the brewery website, www.rstaylorbrewing.com for more details and directions.

Follow our journey as we create the Most Beautiful Farm Brewery in America!

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Eating Hops for Fun and Profit

Misty Bleu Farm - Thursday, April 23, 2015

I can't say, after picking hops by hand, that I really considered ever eating them.  Sure, they're edible.  That's why they are used in brewing beer, but actually eating them? 

A few weeks back, I was at the Healthy Living Market in Saratoga Springs.  By the way, the market is awesome!  Far superior to the Food Hole and a couple of co-ops I can name.  I picked up a piece of cheese with hops in it to try back at the farm.  We are currently interviewing local and NY state produced cheeses to present on our cheese board and our ploughman's lunch plate.  (Yes, it's a tough job, but well, you know....)


I was impressed by the flavor - fresh and grassy with a slightly bitter aftertaste.  The only criticism I had was the hop flavor seemed to overwhelm the cheese flavor, so perhaps with a stronger flavored cheese, this might work better.  Even so, I would definitely consider putting this cheese in our cheese selections, if only for the novelty factor of it containing hops.


 As you can see, no problem with finishing this off in the farm kitchen...


Easy as Cornbread

Misty Bleu Farm - Thursday, March 26, 2015

For all of you looking forward to the brewery and tap room opening, here's a sample of one of the recipes we'll be cooking up pre-packaged for take out and serving at the tap room.  I have a slew of original recipes I've been developing over the last 10 to 15 years, and we can't wait to offer them at the farm.  I worked summers as a caterer and private chef in Saratoga Springs for several years for many exclusive and celebrity clients.  Shhhh!  I can't tell you who, but I can tell you they all went nuts over this cornbread at their spectacular summer parties:

Northern Cornbread (as opposed to Southern Cornbread)

2 1/2 cups flour                                              1/ 1/2 cups cornmeal

1/2 cup sugar                                               2 tbsp. baking powder

         1 tbsp. kosher salt                                         2 sticks butter (unsalted)

3 extra large eggs                                         2 cups buttermilk   

Method:  Preheat your oven to 350 degrees.  Melt the 2 sticks of butter in a small saucepan.  Set aside to cool to room temperature. 

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.  In a separate bowl, whisk the buttermilk with the 3 extra large eggs and the cooled butter.  Then pour the wet ingredients into the bowl of the dry ingredients.  Whisk everything together vigorously until all the ingredients are thoroughly mixed.  Set the bowl aside and allow the batter to rest for a few minutes or up to 15 minutes. 

Grease with butter or Pam a 9x13 non-stick pan and pour the batter into the prepared pan.  Smooth out the batter and bake for 30-35 minutes until the edges and top are browned and a toothpick inserted into the center comes out clean.  Let cool in the pan on a rack.  Cut into squares to serve warm or room temperature.

Now here's the evil part:  We're going to add 3/4 of a cup shredded cheddar cheese to the batter and top it off like this:  a 1/2 cup additional of shredded cheese, cooked bacon bits (love Locust Grove's bacon from Argyle), chopped jalapeno pepper and then a drizzle with maple syrup.  But not just any maple syrup:  I recommend using Bunker Hill bourbon barrel aged maple syrup.  Bunker Hill is just up the hill from us and they use the bourbon barrels from Lake George Distilling in Fort Ann.  The stuff is amazing!  You can buy it at Lake George Distilling.  Get some now - it sells out quick!


Cheese O Rama

Misty Bleu Farm - Wednesday, August 27, 2014


One of the hidden luxuries of country living is the accessibility to fresh, sometimes otherwise unattainable food. 

Our go-to source for locally grown and produced products is Gardenworks in Salem.  This is where I got my introduction to the area's farmstead cheeses.  But I'm not talking about run of the mill cheeses here, oh no.  Our local cheeses are drop dead delicious. 

Within a 50 mile radius of the farm, we have some world class cheese.  Did you hear that - world class cheese.  A couple of weeks ago I ran over to the J.K. Adams kitchen store in Dorset, VT and picked up a slate cheese board.  It will be perfect for displaying and serving some of this milky bounty. 

Here's some of our recent cheese picks from our farm to you - a "Dream Cheese" board, if you will:

Four Fat Fowl's St. Stephen triple crème wheel - This is like Brie but better, waaay better.  This is our current top pick for a local cheese.  I served this on a cheese plate while catering recently and it received rave reviews.  Available at Gardenworks, The Healthy Living Market and Café in Saratoga Springs, and the Honest Weight Food Co-Op in Albany.

Consider Bardwell Farm's Dorset and Manchester cheeses - Any cheese from Consider Bardwell is a damn fine cheese in my book, but these two are my favorites.  Dorset just won #1 at the American Cheese Society and Consider Bardwell Farm was just featured in an article in the Wall Street Journal about Vermont's cheese trail.  Available at Gardenworks and The Healthy Living Market.

Sweet Spring Farm Chevre - So much chevre cheese is well, goaty; but Sweet Spring Farm's soft, spreadable chevre is creamier and sweeter than most.   It boasts a delicate, grassy flavor with only a subtle hint of goatiness.  This pairs perfectly with sweet crisps.  Available at Gardenworks.

Nettle Meadow Farm Honey Lavender Fromage Blanc - I have always liked Nettle Meadow's cheeses, but this one is my new favorite.  They're really going out on a limb for this one.  Fromage Blanc is not exactly a popular type cheese in the US.  Slather this cheese on ripe strawberries for a delicious and unusual dessert.  Available at The Healthy Living Market and most local Hannaford grocery stores.

Congratulations Owen

Misty Bleu Farm - Thursday, July 10, 2014

Well, he actually did it!  And he's going to culinary school at SCCC in the fall:


This is probably one of the last photos we'll take at the old house before it is sold.  What a great send off!

Here's what we had on the menu for Owen's graduation day luncheon on Saturday, June 28th:

Traditional New England Lobster Rolls

Cape Cod Potato Chips

Italian Style Pasta Salad

Homemade Basil Gelato with St. Germain doused Strawberries

Mini Easter Desserts

Misty Bleu Farm - Monday, May 05, 2014

I couldn't resist posting a picture of our Easter desserts - butter tart shells filled with raspberry and lemon curd, then topped with meringue.  They were pretty and delicious.  I thought they made a lovely display:


Easter 2014 Menu

Misty Bleu Farm - Monday, April 14, 2014


Mango Chutney Glazed Ham

Blue Cheese, Beer and Thyme Biscuits

Delmonico Potatoes

Carrot Souffle


Miniature Meringue Tarts in Two Flavors:  Meyer Lemon and Raspberry

What Owen Made

Misty Bleu Farm - Thursday, March 27, 2014

Can you tell we're all getting a little stir crazy around here?  Five months of unrelenting winter weather will do that to you.  And we've been obsessing over food all the while.  After all, what other pleasures are there in the dead of winter in the Northeast?  Not many, I can attest.  So please forgive our slavish fawning over all sorts of home made delicious food this time of year.  We just can't help ourselves.

Owen is working hard on his home and commercial cooking skills.  His latest effort - shepherd's pie.  I tried making it once before and to be honest, it wasn't really all that good.  So, we started off by reviewing a few recipes in the Cook's Illustrated and Cook's Country repertoire.  We liked the mashed potato topping from one recipe and the beer-spiked gravy from the other recipe.  Also, we swapped out the ground beef for lamb - much more appropriate.  And we nixed the mushrooms.  I don't think mushrooms are a standard ingredient for the pie anyway. 

Using Rich's home made stout make the gravy rich and delicious, and the ground lamb added a lovely gaminess.  But wait 'till you see what Owen did with the mashed potato topping!  Truth be told, I was just going to plop the mashed potatoes on top and smooth them down with a fork as the recipes suggested.  Owen decided we needed to break out the pastry bags and piping tips like they do for the mashed potatoes in his commercial kitchen at work.  Apparently, Owen has been charged with decorating some of the cakes at school, too, and frankly he's gotten pretty good at it.

So, this is how our Sunday dinner came out of the oven, piping hot and too pretty to eat! (Well, almost.  We DID eat it.)


My Sister Bought Prison Eggs

Misty Bleu Farm - Wednesday, March 26, 2014

We have been lucky enough to have my sister staying with us on and off for the last few weeks.  She's in town finishing up some business matters.  So while she's staying with us, she's been doing the shopping and cooking for dinner - pretty nice!  I'm going to miss it when it's over. 

But we've discovered she has a little secret - oh, yes, she likes to buy what we call "prison eggs".  We're going to need to sit her down and have a grocery cart intervention.  We're into cage-free eggs around here, see.  I just can't stand to see all those chickens literally cooped up in tiny cages - so super sad!  Maybe we should buy her a chicken for Easter, but then how would she get it home on the plane? 


I Can Believe We Ate The Whole Thing

Misty Bleu Farm - Tuesday, March 25, 2014

Ok, so we all went out to eat down at 677 Prime to celebrate my birthday, Owen's and Rich's birthdays belatedly.

The staff of 677 was nice enough to serve us for dessert their Titanic sundae.  We all shared, but I can't believe we ate the whole thing..... 


The end.

Gracious Goodness Holiday Nut Mix

Misty Bleu Farm - Friday, December 20, 2013


Christmas is coming and well, there may not be time for all of that holiday baking you planned.  So now you're stuck for food gifts.  Or maybe not.  Every year around the holidays I whip up a batch of Holiday Nut Mix.  Perfect as a cocktail nibble at parties and perfect for giving away as a food gift, it requires, get this, ABSOLUTELY NO COOKING OR BAKING.

Yes, you read that right. It's not cheap, but it goes a long way and people absolutely love it.  It's got that whole salty, sweet thing going on.  And the packaged nuts keep fresh for at least two weeks.   Just buy the highest quality nuts you can afford, pack them into food-safe bags or tins, tie with a pretty ribbon or bow and away you go!  I like to add little kitchen labels with my name printed on them from Felix Doolittle, but a pretty gift tag would also do the trick. 

My first batch this Christmas has already been distributed as gifts, so we'll need to make another batch to have on hand for cocktails and entertaining.  When holiday guests arrive unexpectedly, I just grab a pretty bowl, fill it with this mix, whip up a few cocktails, and voila! we have a party.

So, here's the Gracious Goodness secret nut mix recipe:

one 10oz. package of Craisins, two 6 oz. packages Wonderful roasted and salted shelled pistachio nuts (or other brand of shelled pistachios), one 10 oz. jar roasted and lightly salted almonds, one 10 oz. jar smokehouse almonds, two 10 oz. jars praline pecans or glazed pecans or walnuts (I used Praline Pecans from Price Chopper locally but "Killer Pecans" would do the trick, too), one 8.25 oz. jar of lightly salted whole cashews, and one 8.25 oz. jar honey roasted whole cashews.

Put all the nuts and the Craisins into a large mixing bowl.  Toss carefully to mix well.  Store the nuts at room temperature in a Ziploc storage bag or in individual food-safe bags for gift giving.  The mix will stay fresh and crunchy for about two weeks.  Enjoy!

This is an original Gracious Goodness recipe.