Hi! I’m Blaire Wilson, Pleasant View Farm’s resident bloggerRead more for all things happening at my family’s bed & breakfast, restaurant, and farm. Read this blog to keep up on all of the biggest news at Pleasant View Farm and get inspired by videos featuring some my favorite recipes and crafts. Read less

Welcome to Pleasant View Farm!

Nestled in the beautiful Hudson Valley is the most wonderful place on earth: Pleasant View Farm. The farm house and land have been in my family for generations. Now my grandpa runs a pet-friendly bed & breakfast and my mom is the chef at our farm-to-table restaurant. Farm-to-table means we grow many of the ingredients right here on our landRead more. What we can’t grow ourselves, we get from other farms in the area. Mom cooks with what's in season so that everything is super fresh and totally delicious.

The best thing about Pleasant View Farm is that there’s always something new and interesting happening! Visitors come from all over to stay at our B&B, my mom is always inventing and experimenting with new recipes for the restaurant, and with each season there are new things to discover in the farm’s fields.

Pleasant View Farm wasn’t always so bustling. When my great-grandparents bought the land, there was just the house and orchard. They turned the surrounding fields into a working farm. Later, my grandparents renovated the rooms on the second floor and opened the B&B. A few years ago, my mom added a professional kitchen and big dining space to the house and opened her own restaurant. Now people from all over the county and the country come to Pleasant View Farm. I love greeting everyone who comes to our serene spot in the heart of the Hudson Valley. Read less

Blaire’s favorite sights

Summer is a beautiful season at Pleasant View Farms. Our B&B guests come from all over the country to enjoy the Hudson River Valley. There’s so much to do! I love to recommend sights to see. Here are some of my favorites.Read more

  • Hudson Valley Rail Trail Enjoy a walk or bike ride on a former railroad track. The picturesque paved path stretches more than five miles through forests and over creeks. Look for the old railroad signals along the way.
  • Walkway Over the Hudson You haven’t seen the Hudson Valley until you’ve seen it from 212 feet above the river. Take a guided tour to learn about the history of the bridge and the area, or enjoy the view on foot, bike, or rollerblades.
  • Kingston’s Farmers’ Market Pleasant View Farm has a booth at the weekly farmers’ market in Kingston. There are vendors and farmers from all over the Hudson Valley. From fresh fruits and veggies to delicious baked goods to homemade soaps, this market is my favorite place for amazing local food and crafts!
  • State Parks Ulster county is full of fabulous state parks, and there’s something for everyone: hiking, horse-back riding, biking, swimming, boating, and more. Wait until you see one of the waterfalls. It will take your breath away!

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DIY Inspiration Board

Get inspired by this video on how to DIY your own inspiration board! I like to put my idea sparks—things that get me thinking creatively–on my board. What will you fill yours with?Read more

  • You will need:
  • •   Corkboard
  • •   Fun fabric
  • •   Tape
  • •   Safety scissors

Directions To start, lay your fabric (a fun pattern is recommended!) face down on your workspace and set your board on top. Ask an adult to help cut the fabric around the board, leaving an inch and a half around the edge.

Fold the edge of the fabric tightly over the board and tape each side down.

Prop your board up on an easel, against a wall, or ask an adult to help you hang it. Now your board is ready to fill with fun, inspiring things like fabric swatches, pictures, magazine clippings, and dried leaves and flowers!

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Spring chickens!

Spring has officially sprung at Pleasant View Farm! Our first chicks hatched this week, which is always a tell-tale sign of warmer days to come.Read more

My best friend, Thea, was hanging out at my house when the chicks started hatching. We took a picture and called it the perfect shell-fie moment! Thea tried naming all of the new little chicks, but we lost track of who was who. We decided to call all of them “Fluffy.”

I’m excited about the chicks because they will be so fun to show our guests—especially the kids. We always have lots of families visiting during spring break, and now, we’ll have even more cute little animals for them to see. Read less

Egg-stra cheesy scramble (dairy-free)

Start your morning off right with this yummy scramble. I used eggs straight from my family’s chicken coop for this recipe!Read more

  • You will need:
  • •   2 teaspoons olive oil
  • •   1 cup cherry or grape tomatoes, halved
  • •   12 large eggs
  • •   2 tablespoons chopped fresh basil
  • •   1 tablespoon dairy-free margarine
  • •   4 ounces vegan mozzarella cheese, cut into small cubes
  • •   Salt and black pepper

Directions Put the olive oil in a large nonstick frying pan and set the pan over medium heat. Add the cherry tomatoes and cook, stirring occasionally until hot and beginning to soften, about 2 minutes. Transfer to a bowl, sprinkle with a little salt and pepper, and cover to keep warm.

In a medium bowl, whisk together the eggs, 1 tablespoon of the basil, ¼ teaspoon salt, and ¼ teaspoon pepper until thoroughly blended.

Add the margarine to the frying pan that you used to cook the tomatoes. Set the pan over medium-low heat. When the margarine begins to foam, add the egg mixture to the pan and cook until it begins to set, about 30 seconds. Stir with a heatproof spatula, scraping the egg on the bottom and sides of the pan and folding it toward the center. Continue to stir in this way until the eggs form moist, soft curds. Stir the vegan mozzarella and tomatoes into the eggs.

Remove the pan from the heat and let stand until the vegan mozzarella starts to melt, about 1 minute. Sprinkle the remaining 1 tablespoon basil over the scramble and serve right away.Read less

Ready, set, plant!

It may not look like spring outside—with piles of snow slowly melting and no pretty tulips dotting the garden—but spring is definitely in full swing at Pleasant View Farm.Read more

Cat, our farm manager, is busy planting and tending to new sprouts in our greenhouses. She and my mom work together every spring to plan what kinds of farm-fresh veggies and herbs my mom wants to use in her dishes at the restaurant. One of my mom’s favorite recipes to include on the menu is one of my own creations—the Summer Salad with a “Blaire-Berry” Vinaigrette! Cat has to plant enough salad greens and snap peas to supply the restaurant AND to sell to our customers at the farmer’s market.

My brother, Beckett, and I love to help out with the spring planting, too. We have competitions to see who can plant seeds the fastest and who can spill the least while watering the new sprouts. Beckett won the planting competition this year but more of my seeds sprouted so, I think I can claim the true victory! Read less

Seed starters

Get your own garden off to a great—and green—start with this fun craft.Read more

  • You will need:
  • •   A cardboard egg carton cut in half
  • •   A small bag of potting soil
  • •   Seeds
  • •   A spray bottle with water
  • •   A garden trowel
  • •   A covered workspace

Directions Use your hands or a garden trowel to scoop your potting soil into each compartment of the egg carton, filling it nearly to the top.

Poke a hole in the potting soil with your finger, add a seed, and cover it with the soil.

When you’ve finished adding your seeds, spray the soil generously with water.

Tend to your plants throughout the spring and summer and watch them grow. Enjoy using these garden-fresh ingredients in your cooking! Read less

Blaire Wilson, At Your Service

Each day at Pleasant View Farm is so unique. I get to help out with all sorts of fun and creative tasks around the bed & breakfast and restaurant. There’s always a special decoration to create, a travel-weary guest to greet, or an exciting recipe to experiment with and blog about in the kitchen.Read more

One of my favorite things to do is spend time at the front desk. When I’m finished with my homework and my chores around the farm, I join Grandpa to greet guests. While Grandpa gets them checked in, I make sure they know what’s on Mom’s menu at the restaurant and give them ideas for things to do around the farm and in the beautiful Hudson Valley. Our restaurant and bed & breakfast brings in visitors from all around the county and all over the country. I love to meet everyone! It’s fun to learn about the places they call home and to make them feel welcome in our home.

Since lots of kids come to visit, I decided to create a special place for them to play. With Dad’s help, I turned the storage space under the stairs into a play kitchen. We built a miniature pretend stove, sink, and fridge and filled it with toy dishes and food. Dad and I even made a kid-size table and chairs. We had a blast doing it, but it’s been even more fun seeing everyone use the play space and enjoy it. Read less

Raspberry Jam Heart Cookies

My mom always says that “cooking is a form of love”—and these cookies are all heart.Read more

    You will need:
  • •   2 cups all-purpose flour
  • •   ¼ teaspoon salt
  • •   1 cup butter or coconut oil, at room temperature
  • •   ¾ cup granulated sugar
  • •   1 teaspoon vanilla
  • •   ½ Tablespoon baking powder
  • •   1 egg
  • •   ¼ cup powdered sugar for dusting the cookies
  • •   6 tablespoons seedless raspberry jam

Directions In a bowl, cream the butter or coconut oil and sugar together with an electric mixer. Once combined, beat in the egg, baking powder, salt, and vanilla.

Once combined, add the flour to the wet mixture one cup at a time and mixing after each addition. Blend last flour in by hand.

Preheat the oven to 375º and line two cookie sheets with parchment paper. Then, sprinkle your work surface and rolling pin with flour and roll out the dough. Using the larger heart-shaped cookie cutter, cut out as many hearts as you can. Then, using the smaller heart-shaped cookie cutter, cut out the center from half of the cookie hearts. Repeat with any remaining scraps.

Place the hearts on the prepared cookie sheets, spacing them evenly. Bake for 12-15 minutes, until the edges are lightly browned, rotating the pans halfway through.

After letting the pan cool on a wire rack for 5 minutes, use a metal spatula to move the cookies directly to the rack to cool completely.

Then, spread 1 teaspoon of seedless raspberry jam on heart without a cutout, leaving a ¼ inch border around the edge of the cookie. Place the hearts with cut-out centers on top of the jam-covered cookies. Sprinkle the cookies with powdered sugar and serve. Read less

New Year, New Traditions

Running a bustling B&B and farm-to-table restaurant is exciting, but it also means that my family has to work hard to make time to really connect with each other. My mom’s the head chef at the restaurant, so she’s super busy during mealtimes. That’s why the restaurant is closed every Monday and the Wilsons all sit down for dinner as a family.Read more

My dad suggested that when we do have a meal together, we should connect with each other and not our devices. Now we all put our phones and tablets in a basket on the counter before we sit down at the table. I created a little sign for the basket that says “Be Present.”

At first, we just used the Be Present basket for Monday dinners. But now if Mom takes a break from the restaurant to have a snack with me, or if Dad makes us lunch, everyone leaves their devices in the basket.

How does your family create quality time together that counts? What do you do to be present? Read less

Broccoli Cheddar Hug-In-A-Bowl

This Wilson-family-favorite soup recipe will warm you from the inside out!Read more

    You will need:
  • •   1 ½ pounds of broccoli
  • •   5 cups of chicken broth
  • •   2 tablespoons unsalted butter or olive oil
  • •   1 yellow onion, finely chopped
  • •   ¼ cup all-purpose flour
  • •   1 tablespoon fresh lemon juice
  • •   ½ teaspoon thyme
  • •   2 cups cashew milk
  • •   ½ pound vegan cheddar, shredded
  • •   Salt and pepper

Directions Pour the broth into a medium saucepan. Set the pan over high heat and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer.

Place a large saucepan over medium heat and add the butter. When the butter has melted, add the onion and cook, stirring often, until soft, about 8 minutes. Sprinkle in the flour and cook, stirring often, for 1 minute longer. Add the heated broth, chopped broccoli, lemon juice, and thyme and bring to a boil. Reduce the heat to low, cover, and simmer until the broccoli is tender, about 20 minutes. Remove the pan from the heat and let the broccoli mixture cool until warm, about 30 minutes.

Transfer the broccoli mixture to a blender (do this in batches if necessary). Cover and blend until the soup is smooth. Return the soup to the saucepan. Stir in the cashew milk and keep warm over low heat. Sprinkle half of the vegan cheddar into the soup and stir until melted. Season to taste with salt and pepper.

Ladle the soup into bowls and top with the rest of the shredded vegan cheddar. Serve right away. Read less

From Drab to Fab!

It’s official! After years of using the old barn for storage, my family decided to renovate the barn into an event space.

Before my dad ran the farm’s businesses, he was an architect. The barn renovation was his idea, and I’ve been super excited to help him. I started saving ideas on my inspiration board—that’s the gigantic bulletin board on my bedroom wall—and it’s been amazingRead more to see them come to life. I have a million more ideas for decorations, and once the space is finished, I can’t wait to try them out. But it will be a while before the “party barn” is ready. There’s still a lot of work to be done.

If you could host an event in a barn turned from drab to fab, what would it be? What kind of décor would you decorate with and what food would you serve your guests? Read less