This year inconjunction with the foodstuffs we get from our amazing local farmers we’re getting into the act ourselves. We will have gardens both at the schoolhouse and at my home to help supply our extended family with produce through the fall.
Staring to digg out the new garden
After the Farm To Fork Dinner that Bill and I did, Martha Stewart called and invited me on her show to demonstrate the Autumnal Parfait that Robyn came up with. Julie, Robyn, and I had a great time meeting Martha and her amazing staff. As a guy who is usually just a cook behind the scenes they did their best to try and calm my nerves. If you want the recipe you can grab it off of Martha’s website>
Link to the Show:http://www.marthastewart.com/show/the-martha-stewart-show/stephen-colbert?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD&rsc=showarchive_tv_show-archive
This was the parfait that Martha and I made on her show. This photo was taken by one of here team members.
As the weather turns we are now wrapping up the season for produce in New England. We’ve got somewhere between 10-20 gallons of pickled vegetables to last us a while. We are still using as mush local foodstuffs as possible Lamb, and eggs, kale, squash, beets, swiss chard, oysters, and fish… oh yeah Annie Farrell called me from her cell to tell me she was at the butcher with 30 live chickens… hopefully we can get a few of those. But other than animals and milk and cheese it is going to be slim pickings soon. We will stay with the seasons but with have to broaden our borders to the warmer climates of Florida and California., i.e. Florida for oranges, cranberries from RI, etc..
This a photo of Laura clearing the field up at Millstone.
Clearing it out!
John the Sous chef helps focus my scatter brain when I walk into the kitchen with 10 lbs of wine berries from the side of the road at 5:30 and declare that we should reprint the menus. He also puts up with all my questions like did you add salt to that (the answers always, yes). I depend on him to think like I do only an hour ahead of when I am actually going to think it. Yeah his favorite color is black!
Making some hot chocolate on a cold night
Ryan Staying hydrated on the line
It’s Hot, hot, hot.
Gulp Gulp Gulp!
Ryan holds it down at the Schoolhouse. It’s a good bet that if you have eaten at the Schoolhouse that Ryan has made something delicous for you to eat!
BTY Happy 21st
Mushroom Face!
I have a large cranium (Julia will attest), but this mushroom has me beat! This is a local lobster mushroom care of an anonymous forager in North Wilton (you know who you are). This monster was harvested from a giant maple tree about 12′ off the ground in the middle of a pasture of stinging nettles.
The Schoolhouse partnered again with Bill Taibe from Napa & Co. on an event at Millstone farm. We offered five courses of Millstones own farm raised foodstuffs, including two Tamworth pigs. Many of our closest friends and favorite guests showed up to enjoy a great night and to support a cause close to Bill and my hearts- local sustainable agriculture.
Sous Chef Carla (from Napa & Co.), Robyn (Schoolhouse Pastry Chef), Ryan (Line cook)
Touring the farm with Anne Farell
Fried Green Tomatoes with Mozz and Tomatoe oil
I was at Millstone all morning browsing the landscape and designing the menu. We had a great dinner using our locally sourced produce. It’s really a special time for cooks because of the huge shift in ingredients. The menu is below along with a cell phone shot of the farro salad.
Welcome to our Autumn farm to fork dinner
Now that Autumn is upon us we must say a last farewell to tomatoes and other summer favorites like summer squash and zucchini. Now is the time to welcome in grains like farro, and barley and braising greens like kale and hard squash like Cinderella, and sugar pumpkins. All of the produce today is from a few local farms, including Millstone, Urban Oaks, and couple friends and family gardens as well.
9/24/08
Green tomato soup with lump crab meat
J, Russian River Valley, CA , Pinot Gris, 2007
Salad of farro, with crunchy edibles including, beans, radish, fennel blossoms, and beets
Carpe Diem, Edna Valley, CA, Chardonnay, 2006
Butternut sage ravioli with braised pork
Benton Lane, Willamette Valley, Oregon, Pinot Noir, 2006
Braised duck hash with kale, maitake mushrooms , and celery root
Montefalco Rosso, Terre de Trinci, Italy, Sangiovese blend, 2004
Toasted zucchini bread with apples, thyme-honey, and manchego cheese
Calvados, Normandy, France
Pumpkin pie with gingersnaps, cider caramel, and concord grape frozen yogurt
Cell phone pic of the Farro salad just before being sent out
Some Millstone squash I picked up last week.
Box of just picked squash
