The Wilton growing season is slowing down

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!

Team: John the Sous chef

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

Team: Ryan staying hydrated

 

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!

 

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.

Buying Local in Lower Fairfield County

Farm to fork dinner at Millstone last Sunday, Raising Money for Sustainable Agriculture

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.

  

Sweaty chefs with Harry Connick Jr

 

 

Sous Chef Carla (from Napa & Co.), Robyn (Schoolhouse Pastry Chef), Ryan (Line cook)

Touring the farm with Anne Farell

Chattin with Martha Stewart

 

 

 

Fried Green Tomatoes with Mozz and Tomatoe oil

The farm to fork dinner turned out to be a hit

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

jbprince- great equipment

www.jbprince.com

People always ask what equipment to buy, and I always tell them you can’t go wrong at JB Prince.   They don’t have inflated prices or any crappy equipment.   They’ve got all of the cutting edge stuff that real cooks like.  They mainly sell to the top restaurants and line cooks in NYC.

Lupa in NYC

One of Mario B’s places.  I went because while in the kitchen trailing at Le Bernardin, and Aureole all of the line cooks told me to go. 

It’s a no frills killer place to eat and drink.

Napa and Co.

Napa and Co- Great food and drink, Bill’s super talented, and a good friend, we’ve worked a few events together (like Napa night at the Schoolhouse, and the Millstone dinner). I love working with him and his crew.  Lookout for upcoming events that we have up our sleeves.

BTY…Bill is the only person I have ever had to charge a corkage fee to for bringing his own steak to the restaurant.  Thank god I didn’t overcook it.