No recipe post today (I promise I’ll have some good ones up this week) – just some pictures of what I’ve been up to for the last few days. Through volunteer work with an organization called Farm to Chef, which hooks up New York State farmers with New York City chefs, I had the opportunity to visit several farms over the last few days in Washington County, New York and the surrounding area. Because I think that good food comes from good, healthy, sustainable family-run farms, I wanted to show you some of the farms I visited. We can all afford to think more about the source of our food.
Our first stop was Battenkill Creamery, where we were graciously given a run-through of the farm’s bottling process. The creamery produces delicious local milk and cream from their herd of dairy cows. This girl felt like hanging out in the snow.
We went to Mountain View Farms next, where we visited with the local pigs in multiple stages of development – from the tiniest piglet to the most enormous breeding male.
The beautiful pigs at Mountain View Farms are of the Berkshire variety, bred right on the farm. Some of the pigs felt like hanging out in the snow – we even saw a few of them munching on icicles – presumably for fun! The pork tenderloin from the farm was some of the best pork I’ve ever had.
Finally, we took a drive to Vermont to visit Consider Bardwell Farm, makers of delicious goat- and cow’s-milk cheeses, where we visited with the cheesemaker, checked out the production rooms, and hung out in the cheese cave.
If you have the opportunity, get to know a little bit about your local farms and farmers – it will make your cooking better and it may open your eyes to the way our food system works.