Farm Dinner 6/21

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Summer is upon us and with the solstice came our first farm dinner of the season.. We have had a steep learning curve with almost all things on our farm—from learning how to farm on this land to how to host a dinner in the same space to everything in between. This is our sixth growing season and our second of hosting dinners. Every year brings new challenges (and new learning) but also shows you just how much we have learned. Last spring, pulling of the first dinner felt like a momentous feat. This year it felt like stepping into old shoes—took a couple of paces to remember but then easy to run without getting a blister! 

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Food from the Garden

Kale, Chard, Bok Choy, Radishes, Salad Greens, Bolted Spinach, Hakuri Turnips, Amish Deer’s Tongue Lettuce, Herbs, Rhubarb, Kholrabi and Flowers

From the Pantry

Onion Jam, Pickled Green Beans, Pickled Carrots, Fruit Jams, Blueberry Aigre Doux, Pickled Tomatoes, Pickled Apples, Eggplant Relish and Siracha Eggplant

From the Freezer

Pork, Bacon, Roasted Tomatoes, Roasted Peppers, Pureed Eggplant, Tongue of Fire Beans, Whitefish, Lardo, Autumn Olive

From Our Neighbors

Goat Cheese, Cornmeal, Honey, Cream and Butter

 

And that became this menu...

 

To Start

Radishes with Butter and Salt

For Dinner

Wedge Salad with Buttermilk, Fenneled Chickpeas, Bacon and Radishes

Grilled Whitefish with Marinated Peas, Turnip and Massaged Kale

Paprika Braised Pork with Polenta and Roasted Bok Choy

Idyll Farm Goat Cheese with Onion Jam and Edible Flowers

For Dessert

Vanilla Semifreddo with Rhubarb, Preserved Blueberries and Candied Pistachios

Paprika Braised Pork with Polenta, Roasted Bok Choy and Charred Honey

5lbs pork shoulder

¼ C smoked paprika

½ tsp chili flakes

1 tsp Chinese 5 spice

2 T salt

2 onions

2 carrots

3 C white wine

  • Rub the pork with the salt and spices and refrigerate overnight
  • Heat the oven to 300F
  • Roughly chop the onions and carrots
  • In a large frying pan, sear the pork until dark brown
  • Transfer to a large, deep baking dish with a tight fitting lid
  • Roast the carrots and onions in the same frying pan until they have a dark color
  • Tranfer to the same baking dish
  • Deglaze the pan with the white wine and reduce by half
  • Add the wine to the baking dish, cover with tin foil and the lid
  • Braise the pork until fork tender about 6hrs
  • Remove from the oven and allow to cool then refrigerate overnight
  • The next day pull the pork from the bone and heat in a large sauce pan

For the Polenta

¼ C olive oil

2 C course cornmeal

2qt water

3 hefty pinches of salt

  •  In a heavy bottomed pan, heat the olive oil until just below smoking
  • Add the cornmeal and toast until light brown and smells toasty
  • Add the water and the salt and stir to combine
  • Cook on low until the cornmeal is tender

 

For the Bok Choy

1 head bok choy, substitute any cooking green

olive oil

salt and pepper

  •  Cut the bok choy into ¼” ribbons and wash
  • Spin to dry
  • In a large frying pan heat a glug of oil until smoking
  • Add the bok choy, season with salt and pepper and roast until the stem is tender
  • This should be a hot and fast cook

To Serve

  • Spoon ½ C of polenta into each bowl
  • Top with a clump of roasted choy
  • Top with the pork and a good deal of its braising juices
  • Drizzle with honey and then with a blow torch, char the honey
  • Serve immediately