I can’t help it…making sausage is so satisfying to the craftsman in me. A well-made sausage is a rare (although simple) thing. Making sausage jumps to the next level when the casing is long and true. I fit the whole pork butt worth of sausage in one casing. There is something truly economical/efficient about it. I think the sausage will be grilled on the lunch menu with braised cabbage and an altamura bread gratinata.
The nettle pasta is really good! We are having tons of fun so far this year. Ricky, Rose, and I. This coming week we will begin DINNERS on Thursday, Friday and… (drumroll please) Saturday nights this year. Call for reservations. You’ll talk to Momo (Melissa) about the best time to come.
I think we will have some of Chris Hanson’s Mosaic Farm pork chops, duck breast, steak and ? Stay posted for more menu.
We have enjoyed seeing you again after our winter off – lots of smiles.
We have come to that awesome time of the year when the creek beds on the farm provide stinging nettles. Known as a spring tonic, they provide fresh green and vitamins to bodies that had been eating preserved meats and store-able veggies. We are serving them with raviolis!
brie cheese and pork pâté with cornichon and dijon mustard 7.
mixed field greens with balsamic vinaigrette 6.5
GTF salad –blue cheese, toasted pumpkin seeds, radish and herb vinaigrette 9.5
curried carrot soup with artisan bread 4/6
vegetable soup and artisan bread 4/6
egg/kale raab/blue cheese/mozzarella * 10
–add an egg for a dollar
pork ravioli/creamy nettle sauce/mushrooms/leeks 10.5
ricotta tarte with kale raabe and butternut squash 9.5
GTF polenta with season’s vegetables and poached farm egg* 9.5
tagliatelle with pork ragú and collard greens 10.5
braised beef brisket with cabbage and potatoes 11.5
Farmers John and Sally are always restless for something new and most often something better. MoMo and I cooked up our own GTF polenta for a catering party tonight. As always we will have to tinker with the cooking method to hit a bulls-eye but the increase in corn flavor is undeniable. We received a tub of kernels and grind right before we cook. Grown here, cooked here, and eaten here. As good as it gets.
As for the week’s menu: mussels in the pizza oven, white prawns in curry, pork ragu on malloreddus, Mosaic Farm pork chop on GTF polenta, etc.