High drama: our chef putting the lid on a patty melt and giving it the loving squish that makes it the best burger this side of Mars.
See more about the city’s best burgers at First We Feast.
The little chicks we got from the preschool across the street from Egg are growing up fast. Too fast.
(Source: goatfellfarm)
Snuck in a tour of @riverparkfarm w/@evanhancor before he speaks at #sswnyc kickoff party (at ‘wichcraft)
(Source: arcweld)
Don’t let the rain get you down: just imagine you’re a celery seedling at Goatfell
Beautiful rainy day, if you’re a seedling!
Parish Hall and the Food Book Fair present!
The literature of the Catskills is shot through with fantasies of escape, from Rip Van Winkle’s flight from the rigors of married life to Sam Gribley’s abandonment of his family’s crowded city apartment. If you’ve ever spent any time wandering around up there, you know the allure: the mountains are still rugged and wild even after centuries of our poking around in them.
We’re enchanted by them: they rise up straight to the south of our farm, looming over us as we weed and plant. And as a recent tour through My Side of the Mountain reminded us, they’re full of culinary wonders, too: that book is loaded down with vivid descriptions of feasts composed of foraged and wild foods.
Rather than flee to them, we’ve decided to bring them home. We’ve spent the past few weeks putting together a menu that pays tribute to My Side of the Mountain and the Catskills generally. We’re serving it as the final event of the 2nd annual Food Book Fair, which culminates Sunday, May 5th at Parish Hall.
Buy tickets and read more about the dinner. (We’re almost sold out, so don’t dilly-dally!)
Photo Credit: The Brooklyn Paper
Parish Hall’s chef Evan Hanczor, a member of the crew behind our second annual book-themed closing dinner, auspiciously studied English, and Philosophy too, while in college at Tulane University. On May 5th, the chef will honor Jean Craigshead…
Meanwhile, at the farm: it’s still too wet to dig in, but it’s good weather for getting compost going. Eric brought up a truckload of kitchen scraps & coffee chaff from our neighbors and all of it’s in various stages of cooking, waiting to bring tomatoes to life in a couple of months.
(Source: arcweld)
Valentine’s Day Menu!
We’re going to be offering a special 3-course dinner for Valentine’s Day. Some details my change but the general deliciousness will remain the same:
First:
Pear & greens salad, La Quercia prosciutto, kohlrabi, pecans
or
Acorn squash, mutsu apple, jowl bacon, endive, & yogurt
or
Sunchoke soup, crispy shallot, cranberry, egg
Second:
Short rib, sunchoke puree, scallions, rutabaga, kale
or
Scallops, celery root puree, apple, squash broth
or
Duck, brussels leaves, carrot puree, granola
or
Hen-of-the-woods, slow-roasted beets, walnut pesto, farro
Third:
Chocolate chess tart, cocoa nib ice cream
or
Apple cake, caramel ice cream, fennel pollen
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