Covered in Black Dirt
Jennifer and I spent some time at Rogowski Farm speaking with proprietor Cheryl Rogowski, and I'm covered in black dirt! But it was SOOO worth it to be able to pick my own dinner. Cheryl was an accountant in corporate America before returning to her family's 120 acre farm to grow over 150 varieties of vegetables. Now she tends the famous black dirt of this Hudson Valley region with her loyal Border Collie Bella, and is a leader in the community, bringing wonderful naturally grown (soon to be certified organic) produce, and providing for local CSAs. Listen for our 2 part interview with Cheryl starting on Food Philosophy #54, and continuing on ReMARKable Palate #98.
Meanwhile, back at Jennifer's house, I had fun inventing dishes to use up the fabulous produce we picked at Rogowski. We had 3 different varieties of beets: Bulls Blood, Albina Verdura, and Red Ace, which I roasted in the oven with just a splash of Extra Virgin olive oil and a little salt and pepper. I made a tri-color couscous with vegetable broth and garlic scapes we picked up at Cheryl's. Then, for the main course, I made a reduction of fresh black currant juice she sells at her farm stand, and used it to sauce a sliced pork tenderloin which I had seared in a cast iron skillet, then finished in the oven.
Check out Jennifer's black feet on her Food Philosophy page!
food, food podcast, cooking, recipe, farmer's market, Rogowski Farm, ReMARKable Palate, Culinary Podcast Network, Gilded Fork