August 22nd, 2014 by Ed Bruske
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.
August 21st, 2014 by Ed Bruske
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.
More Recent Posts
Among the items in the “free” bin at our food co-op recently were quarts of cream and half-and-half from the local dairy. What a bonanza! Apparently the sell-by date had come and gone, so I wanted to quick turn them into something that would last a bit longer. That’s how I came to make my […]
Read more »
Have I mentioned we are hosting an opera singer? Andrew, a bass baritone from Kensington, Md., is playing the title role in our local production of Puccini’s “Gionni Schecchi.” Besides being a brilliant performer, Andrew is a terrific guest. He does dishes, cleans the kitchen, vacuums–and he makes a fabulous kale salad. Andrew dreams of […]
Read more »
When chores are done, it’s time to take care of business in the kitchen. We got six pounds of trimmings from the pig we bought earlier in the year. They’ve been sitting in the chest freezer, waiting to be turned into sausage. Loose breakfast sausage is the easiest. No casings to stuff. Just add your […]
Read more »