Local pork prime cut ribs

Our menu and recipe development process is always a fun experience. Often we’ll look at one ingredient, or one vegetable that might be in season, and work up a meal around featuring that item.

Now that the weather has turned and we’re seeing more sunshine, our farm partners have a lot more options available for us to choose from. Some of my favorite things this time of year are the sweetness of spring onion, and the bright vegetal freshness of homegrown asparagus. Both items are only in season for a short period of time – so we try to take advantage of them as much as possible.

This week you’ll see both take center stage as we developed our menu drawing inspiration from Sean Brock (South, Heritage, et. al.) His take on “mustard onions”, a southern tradition, became our spring onion chow chow. Sweet onions with a tart mustard based brine works perfectly as a balance to rich, crusted, pork roast, or roasted chicken. A side of asparagus, and a fresh chef’s salad featuring local greens round out the meal with fresh dinner rolls from Amazing Grains. It’s time to eat your greens everyone. After a winter of root vegetables and warm braises, bright notes of fresh greens, asparagus, and spring onions make for a spring seasonal delight. I hope everyone enjoys the new farm year.

Leave a Comment

Your email address will not be published.

Scroll to Top