Pie-oneering savory pork and apple pie
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We had big dreams of winning the Bovina Farm Day apple pie context with a game changing savory pork and apple savory pie. There were doubts from previous contestants that that would fly but the judge committee agreed "they'd had previous submission with additional unusual ingredients like berries, so why not." The recipe was an adaptation of one we pulled from NPR.

1. Pick 3.5 lbs of apples (identify them if possible.) pick sage from kitchen garden. Ground pork we bought from Burnett Mountain Farms.

2. The pie dough is traditional with the addition of chopped sage and 3 oz of local cheddar. This is the first time we made the pie using my aunts idea of freezing all ingredients (except the water) before mixing it in the kitchen aid it was a brilliant suggestion.

3. Heat 2 pounds of pork with onions and herbs of your choosing everything comes from our kitchen garden so its like sage, Ros mary, time, tarragon. We didn't add sugar though the recipe called for it we wanted it as savory as possible. Add handfuls of breadcrumbs and then pulse in a cuisine art like 5-6 times until the mix is almost the consistency of soil.

4. Cook apples without any oil in cast iron pan for about 10 minutes until they soften.

5. Layer pie in pie dish, dough then a hearty layer of the pork mixture, then a hearty layer of apples, then cover with next layer of dough.

6.Bake for 15 at 450, then shift to 375 for the last half hour. Remove from oven and rest it for 10.

OK. So while we had dreamed of entering another version of this pie to the Bovina Farm Day contest, its super super rainy today so we just couldn't make it to the event. We feel super guilty, but I will say the prototype made a fantastic dinner with the last of the greens from the garden.

Wayside Cider

Bovina Farm Day

Recipe from NPR

David Young
Birding isn’t just about birds
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Last weekend, driving to the farm, we noticed a huge bald eagle flying alongside the car, rising up from the river, with a still-flapping fish in its mouth. It was an amazing sight although, I’m surprised to actually be saying this, not especially unusual these days. Upstate we’ve spotted eagles semi-regularly. We even spied one at the edge of our pond, taking a bath The bird was as big as our dog Suki!

I think we can credit (or blame) our birder friend Whitney. She says she started birding because it gave her a lot more to look for when out in nature. And we’ve definitely caught the look-for-birds bug. Recently, while traveling in Gascony, we realized that we missed being able to zoom-in on the birds. We finally tracked-down a pair of binoculars, in the town of Vic Fezensac. In French, they’re called “jumelles” which translates to “twins.”  :)

There is a lot of bird activity at our farm — changing from season to season. We may not yet be experts at identifying them all, but what’s nice is the way that being aware of birds brings a soft of mindfulness to everyday nature that we might not have had before.

Want to join us on Sept 9 for our birding event? More info here: http://thefarmatrussellhill.com/events/birding2017

David Young
Reframing David Lebovitz's Frissée As A Hearty Kale Breakfast Salad
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We love frisée salad but in a market recently in Auch, Gers we realized why French feel that frisée could be a substantive salad. Not so American frisée. We’ve recently adapted David Lebovitz’s recipe for kale and parsley from our Bovina garden. Interestingly we and our friends like it better. The lardons, sous vide local eggs and hearty greens makes it a go to breakfast on the farm. Because the recipe is stolen it’s really easy to remake.

Ingredients: Dinosaur Kale (large bunch,) handful of parsley leaves, 4 soft boiled eggs, handful of Parmesan, half and old baguette toasted.

1. Crush old dry baguette into crumbs (we wrap it in an old cloth and beat that bundle up.
2. Layer Kale and parsley a handful of Parmesan and a handful of bread crumbs
3. Repeat
4. Crack open perfectly soft boiled eggs (we use our Joule souls-vide and cook the eggs at 167 for 15 minutes, perfect) and pour onto greens
6. Stir in oil and lemon and mix thoroughly
7. Top with lardons and serve immediately

David Young
Not my tomatoes and not my corn

Yesterday was Open Farm Day in Bovina. A great time to buy all the vegetables you wish you could have grown. Through the arugula is the last spicy leaves before we pulled the roots out, and the chilis we’ve been growing all summer, we have been soaking them in olive oil which we use a dressing cause we’re afraid of the little things by themselves. This is a recipe we adapted from Brushland. Ours is courser with more variant in texture but that’s cause we’re lazy not crafty.

Ingredients: 3 Heirloom tomatoes chopped (these were from Burnett Mountain Farm west of Bovina,) Handful of Parmesan, chili oil, handful of arugula leaves, 12 ears of corn.

1. Brush corn with chili oil and grill. Cool and cut kernels from cobs
2. Roughly chop tomatoes to maintain color variation in each chop, combine with corn
3. Mix with Chili oil, Parmesan and salt and pepper to taste
4. Add Arugula last and mix well. We served with steaks and Chimchurri amazing.

www.brushlandeatinghouse.com

David Young