Around This Time Last Year.

Vintage Post Four...Hyde Park, New York.

It has been a while since I have written something, but feel the need to share some great meals with, I guess, whoever chooses to read this thing. The last two Saturdays have involved the same set of variables: Adam’s Market, Ginger Lodge, Grape Juice and, above all else, good times with good people.  The states and countries represented at these two gatherings where Louisiana, Georgia, New Mexico, Israel, Illinois, Indonesia, and Indiana.

Adams, near The Food School.

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Adams Fairacre Farms began in the early 1900s as a simple roadside farmstand in Poughkeepsie, New York, run by Ralph A. Adams and his family. To this day Adams Fairacre Farms is a family-owned and operated business.     Of course, now we offer much more than produce. With 3 locations in the Hudson Valley (and 700 employees), Adams now has a full-service Meat Department, Seafood Department, Deli, Prepared Foods Department, Cheese Department, Bakery, Sweet Shop, Gourmet Grocery, Gift Shop, Flower Shop, Garden Center and Nursery (not to mention Adams Power Equipment, Adams Fences, and Adams Landscaping). Yes, we’ve come a long way over the years, all the while maintaining our commitment to quality and customer satisfaction.     What makes Adams, well, Adams is modern selection and convenience paired with old-fashioned fussiness that is so hard to find in supermarkets these days. The positively staggering variety you’ll find in the aisles of Adams is a direct result of both listening to customer feedback and our passion for providing the very best products available.     And, though we’re not farming in the same way we used to, Adams is still growing—growing plants and nursery stock for the Garden Center and growing as a Super Farm Market.         Copyright © 2011, Adams Fairacre Farms. All rights reserved.

Saturday One

The Hare & The Hog

The trip to the market provided a first for my culinary experience, we purchased a whole rabbit. Letting the blade of the knife glide along the bones, we were left with two front legs, two back legs and a loin with the ribs attached. From this small animal we were able to produce a variety of products: carcass and front legs were made into stock, hind quarters were braised in the stock, the innards created a nice pate, and the loin was frenched to look like a mini lamb loin. All in all, the rabbit was a fun learning experience.

Along side our friend the rabbit was a little pork to make the meal complete. Smoked pork necks and hocks were cheap and plentiful at the market, and the resulting stock was absolutely amazing. The market also provided some nice looking pork loins. The pork loins are an interesting story, in that, I learned something brand new. The pork loins where brined in a seasoned solution for two to three hours. After the brine was rinsed off, the loins were placed into a 200F oven on a rack of celery. Slowly bringing the entire protein to tempature and then searing to add caramelized goodness was an approach that reversed conventional cooking theory, and the result was phenomenal.

The dessert course came as inspiration moved to an impromptu baking expedition. Chocolate was extenuated with a hint of Vanilla that enraptured the sugar. It was the right amount of sweet to end a good meal.

Frenched Rabbit Loin
Braised Rabbit Quarters
Hock Stock and Smoking Risotto
Ghetto Sous Vide Pork Loin
Chocolate Chip Cookies

Tale to be continued…………..

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