Winter Rest

Rest and Relaxation have come again on the farm. This week moisture has come in rain and a little snow, cold wind pierces through the trees, and I’m a bit slower in taking that first step out of the door most mornings now. That’s the gift of this time of year. It’s as if Mother Nature herself steps in and says “Its alright, sleep in a little extra today.” Don’t get me wrong, theres still work to do, and projects to be finished, but the hard push to manage grazing in conjunction with the growth rate of the grass, to make sure that hay gets made when the gettin’ is good, and watching how the crops are doing are simply not on winter’s agenda.  And that’s a good thing.

               As many of you know, this last year has brought quite the wide range of ups and downs. There were questions of what the right thing to do was, and whether or not there would be an actual good crop come harvest. During all of those times, for me, the best comfort and reassurance I had were those moments in which I was able to take a step back and simply be with other people, even if for a little while. And almost every time that also included good food and good drink, and good conversation. When the world around you has changed so dramatically sometimes the best thing is sitting down at another person’s table. Its those little moments that serve as a calm during the storm and gets you back in touch with why you’re making an effort in the first place.  I need that, and I believe you do to. Something that’s grounded in realness, that’s not just “nice” to market you something. Sometimes I just need to put the damn phone down and walk outside, take a breath, and look around.  And sometimes the most therapeutic thing in the world is chopping onions for a soup while sipping whiskey as the snow blows and the cattle are up by the barn chewing on hay, the dogs asleep on the couch.

Its these slow times that make the fast times easier to manage. As we continue into this winter, I of course will be marketing Pork from this farm, and its my hope that you will use that as an invitation to slow down and rest, to share a good meal with family and friends with a good bottle of wine, and heck, why not throw in a board game or two. Try to take things lightly~

Much Peace~

RECIPE

French Pork Stew // Blanquette de Porc

For the stew:

1 2-3 pound pork roast
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 medium-size onion, quartered
1 large carrot, peeled and cut into 1-inch pieces
1 celery rib (including leaves), cut into 3-inch pieces
2 cups dry white wine
2 cups chicken broth, plus more if needed
1 tablespoon dried thyme, crushed
2 bay leaves
1/4 teaspoon ground cloves

For the vegetables

4 carrots, peeled and cut into 1/4- by 2-inch sticks
1-1/2 cups frozen pearl onions
1/4 cup water
Salt to taste
1 tablespoon unsalted butter
8 ounces fresh mushrooms, stems trimmed, halved or quartered if large

To finish

2 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
1/4 cup heavy cream
3 tablespoons fresh lemon juice
Cooked Egg noodles or Dumplings, or a Pasta of your choice

1. Make the stew: Cut the pork into 1- to 2-inch pieces, trimming and discarding most of the fat as you go. Pat the meat dry with paper towels and season with salt and pepper. Heat the oil in a 3-1/2-quart braiser over medium-high heat until it shimmers. Cook the pork in batches, turning as needed to brown evenly, 5 to 7 minutes per batch (reduce the heat to medium if the meat browns too quickly). Transfer the pork to a plate as it is done.

2. Drain off any fat from the braiser and return all of the meat to the braiser. Add the onion quarters, carrot, celery, wine, broth, thyme, bay leaves, and ground cloves. Bring to a boil, stirring to loosen any browned bits from the bottom of the braiser. Cover the braiser, reduce the heat, and simmer until the pork is tender, about 45 minutes.

3. Make the vegetables: About 15 minutes before the end of the cooking time for the pork, combine the carrots, pearl onions, water, and salt in a large saucepan. Bring to a boil, cover, and simmer over medium heat until just tender, about 4 minutes.

4. Drain and reserve in the colander. In the same saucepan, melt the butter over medium-high heat. Add the mushrooms and cook, stirring often, until tender and lightly browned, 4 to 5 minutes. Add the onions and carrots to the mushrooms; set aside and cover to keep warm.

5. To finish: Transfer the pork to a bowl; cover with foil to keep warm. Strain the cooking stock through a fine-mesh sieve into a large measuring cup and discard all of the solids, including the bay leaf. Skim fat from sauce. You want a total of 2 cups of strained pan liquid. If you have more, boil the liquid in the braiser over medium-high heat until reduced to 2 cups. If you have less, add additional chicken broth to make 2 cups, return the liquid to the braiser, and bring to a simmer.

5. In a small bowl, work the butter and flour together to make a paste. Add the paste, bit by bit to the stock, stirring with a wire whisk to blend away any lumps. Cook, stirring, until thickened and bubbly, then continue to cook and stir for 2 minutes more. Add the cream and heat through, stirring with a wire whisk to combine.

6. Return the meat to the braiser; add the vegetables and lemon juice. Cook and stir very gently to heat through. Serve with noodles.