The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Gionni Schecchi, Chicken Butcherer

August 22nd, 2014 by Ed Bruske

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Our opera guest, Andrew, who’s performing the title role in the local production of Puccini’s comedy, “Gionni Schecchi,” has really taken to farm life. Not only is the bass baritone helping with daily chores, he jumped at a chance to help process our Freedom Ranger broilers.

On Wednesday, we butchered 22 of the chickens we’ve been raising the last 10 weeks. Andrew put on a pair of neoprene gloves and after watching some video on the process proved himself to be a born eviscerator. We motored right through those chickens, finishing in record time thanks to Andrew.

He then helped bag and label the birds for sale to our clients. After watching Andrew, I can definitely recommend hosting an opera singer if you’ve got work to do around the farm.

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German Kale Salad

August 21st, 2014 by Ed Bruske

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We’re having great fun feeding our opera singing guest, Andrew. But recently he turned the tables on us, producing this incredible kale salad with a German tilt.

It helps if you can find a German-style mustard for the dressing. Also, one of the components is almonds (or hazel nuts) seasoned with smoked paprika and toasted. We just happen to keep a Spanish smoked paprika in our pantry.

Start with a large bunch of kale. Clean, drain and tear the leaves into bite-size pieces. Toss with one or two shallots thinly sliced and sautéed until soft in a bit of olive oil, as well as 1 cup of nuts, seasoned with oil, salt and smoked paprika and toasted in a 350-degree over. (If using hazel nuts, you’ll need to toast them twice–once before seasoning to remove the skins.)

For the dressing, mix 1 clove garlic, minced, with 2 tablespoons German mustard, 2 teaspoons soy sauce, 2 tablespoons olive oil (or a more neutral oil, such as grape seed, juice from 1/2 lemon and freshly ground black pepper to taste.

Dress the salad and serve.

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