Tuesday, December 08, 2009

Homegrown

I take a ton of pride in the products and producers that come in to my kitchen at The Sheppard Mansion, be it Ramsburg's eggs, chicken and pork, or Kathy Glahn's amazing produce or our own beef, I think these products are the best that you can find in any restaurant anywhere. Yes, I said anywhere and notice I didn't say 'some of the best'. I said THE best. These products are a full expression of our terroir, as it's tough/impossible to express an area without locally raised foodstuffs. So, suffice it to say, I love those products. However, some of the freshest, most vibrant ingredients on our menu don't ever have to make a trip in a truck to get here. They are grown on the property. That's right. You can go outside and see them growing right in front of your eyes....you'll most likely run into me or one of the guys out cutting herbs and greens just before or during dinner service. OK, so 'that's not so special', you're thinking....I'd have to agree with you; BUT this is. We're still snipping herbs and greens from our garden. You see our boxes face directly south and are situated against the brick house, so the soil stays pretty warm even in the face of snow. You cut your herbs in the snow?


Yep. We do. That's dedication.

1 comment:

Scotty said...

I love it.

I should note that while the leafier herbs are usually over by snowfall, it seems a crust of snow protects things like thyme and rosemary, so yes, I do harvest in winter ;-)