farm to (s)table
for whatever reason—hmm, I dunno, maybe it’s the one hundred degree farenheit temperature—but, for whatever reason, our walk in refrigerator keeps cycling itself off for a much needed breather. good for it, bad for produce.
often times we harvest the evening before a delivery, and oftentimes crops are ready to be harvested, despite it not being a delivery day at all. in these situations, our walk-in refrigerator becomes a blessing, as we are able to effectively store many crops at peak quality. from the field, to the fridge—like ‘that’.
but, as there are tradeoffs for everything, harvesting crops before they are to be sold and putting them in the walk in eliminates an over ripening sitiation in the field, or a crop loss to pests, but exposes you to technology failure.
and so, when technology gets the better of us, the pigs make out like bandits. fifty pounds of almost perfect product—to the hogs!
p.s. while i'm on the topic of our animals, here's a couple things of interest from the fa(r)mily:
moonshine meats new, shiny website! hamhock chock full of information on protocols for grassfed beef producers, consulting services for chefs/farmers/restaurateurs/social activism/general kickass pioneerism, as well as information on moonshine's local farmer's collective, and its' dynamic meat csa program (which offers a proverbial smorgasbord of options, to use the parlance of our times).
in addition, check in with the farm burger blog to catch up on all sorts of info on fb buckhead coming soon. fb le deux. fb dos. fb2. fb returns. fb strikes again. fb two: money talks. fb herman's big top circus. fb's bogus journey.
I'm High On Cooking | in Environment, Farm, Food, Restaurants, foot in the kitchen, livestock, sustainability, vegetable | tagged farm 255, farm burger, moonshine meats
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