We got a lamb

Tad in a Hat

Farmer Tad

Farmer Tad from Featherbrook Farm in Raynham, MA brought us a lamb.  It’s our first lamb in a long while, unfortunately our long-time supplier of local lamb bought-the-farm and we had been looking for a new supplier.

feather brook logo

 

Tad, who already brings us chickens, rabbits and eggs mentioned to me that he was growing a few lamb and wanted to know if we were interested in one of them.  I jumped right on it, telling him we would happily take one of them off his hands.

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Tad’s lamb awaiting processing

We have a long history of serving locally produced lamb.  I have been butchering and cooking them since long before we opened EVOO.  I became quite proficient at it; I would time myself to see how long it would take to butcher the lamb into the desired pieces for roasting and braising.  I can easily break-down a lamb in less than 7 minutes; my record is 2 lambs in 11 minutes.  Keep in mind butchering is my least favorite job to do in the kitchen, I’m a closest wanna-be vegetarian and I just want to get it done as quickly as I can.  The below video of me breaking-down a lamb is a couple of years old.

 

 

We have already started serving the chops with some braised meat:

Herb Marinated Grilled Lamb Chops and Braised Lamb with Roasted Fingerling Potatoes, Crushed Olives, Pickled Cauliflower, Parsley, Marcona Almonds, Goat’s Milk Feta and Mint Salsa Verde

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Being just one lamb there are not a lot of chops, even paired with braised lamb meat we will only have 7 orders before we switch the chops out with roasted loin which will only make an additional 5-6 orders. Later this week or perhaps the beginning of next we will have a roasted lamb leg sandwich on the lunch menu and a braised lamb dish, possibly a pasta dish. Then it will be gone…

 

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loins to be sous vide

 

 

 

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legs waiting to be marinated, roasted and sliced for sandwiches

 

 

What’s Cooking: Keeping it local in January

Okay so it’s late January and nothing is growing in the fields of New England. What does a restaurant that prides itself on really being farm-to-table do to maintain a menu that is true to their ideals during a long cold winter?

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Local cellared roots

Well, fortunately for us more and more local farms either have, and are now using or they have installed root cellars.  These farms are able to supply us with all the root vegetables, winter squashes and cabbages we need.  Great local carrots, beets, turnips, parsnips, radishes, kohlrabi and potatoes are easy to come by.  Many farms also have have heated greenhouses that provide us with lettuce, arugula, spinach, pea greens and even some herbs.  Getting local  sustainable livestock is not a problem, all of the land-based proteins used at EVOO year round are from independent small family-owned farms.

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A greenhouse at Red Fire farm in Granby, Ma

However, the most important thing we do is plan for it.  Throughout the local growing season starting in the late spring and finishing well after the hard frost we pickle, can, preserve, dehydrate and freeze.  This is a lot of work and it comes at great expense to us.  But, we made a commitment to ourselves and our community, to be as local and sustainable as possible.

Some of the items we pickled this year include: asparagus, rhubarb, fiddlehead ferns, garlic scapes, cucumbers, onions, garlic, okra, beets, green beans, peppers, jalapenos, cauliflower and green tomatoes.  Some of the pickles are sweet, some are dill and some are fermented.  Many pickles are canned in glass mason jars, while others are in big buckets finding their way to the inner depths of our walk-in refrigerators.

 

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We make gallons upon gallons of apple butter, which we use in our apple crisp at EVOO, on a winter squash pizza at Za and whatever other way(s) we can come up with.  Big vats of jalapeno and habanero hot sauces are made, processed and put-up. Many flats of local berries and grapes, at the peak of their ripeness are made into jellies and jams, and we canned more cherries than anyone would ever want to pit.

 

 

We oven-dry and vacuum seal cases of plum tomatoes, so that in the dead of winter we are still able to have local tomatoes on our menu.

 

 

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We shuck, vacuum seal and freeze bushels of corn. We had local corn salsa on our menu last week with a pastured MA beef empanada.

 

 

 

 

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Kohlrabi Kimchi

We also make buckets of kimchi, some using the traditional napa cabbage, while others are made with kohlrabi and still others are with zucchini or butternut squash.

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Dried mint and basil from our Rooftop garden

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Dried chives from our Rooftop Garden

 

 

 

 

 

 

 

Our rooftop garden often provides us with more herbs than we can use, so we dry them for use in the winter months.

 

 

 

 

 

 

 

 

 

We dry and grind locally grown chile peppers, using them wherever a little bit of heat is needed.

Running a sustainable restaurant in Massachusetts has its challenges and we have been taking them head-on for years.  During our 20 year tenure it has gotten a whole lot easier, the local movement has helped us immensely.  Farmers who used to look at winter as a time for a short break and planning for the upcoming season are now figuring out ways to grow, store and sell more to restaurants and at winter farmers markets.  We have also learned how to plan better for the winter, making sure we take the time to preserve our short growing season’s bounty for use throughout the whole year.

If you’re into root vegetables, pickles, preserves and greenhouse greens, come on in and see how we are serving them, at the same time you will be supporting us and your local farming community.

A link to our menu:

http://evoorestaurant.com/#menu