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First Aired - 05/02/2013 01:30PM
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Liz Carollo calls in to talk about another awesome GrowNYC market location- the 82nd St. Greenmarket! Tune in to hear Erin Fairbanks chat with Liz about the offerings at the 82nd St. market, including some exclusive knife sharpening. Find out what purveyors are selling great food products every week, and why 82nd St. is your one-stop shop for seasonal Mexican ingredients. Hear about some cool upcoming GrowNYC events! This program has been sponsored by Bonnie Plants.
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82nd Street Greenmarket (7:20)
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Liz Carollo, 82nd St. Greenmarket, knife sharpening, textile recycling, Upper Green Side, Hudson Valley Orchard, Long Island Seafood, Mexican food, coffee, Orwasher's Bakery, local grains, Best Farm Kitchen jam, jelly doughnuts, asparagus, ramps, fiddleheads, The Food Book Fair, chef demos,To comment on this episode click here. There are currently Comments
First Aired - 05/02/2013 01:00PM
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John Sharpe is a world-renowned chef at The Turquoise Room and a churro lamb enthusiast. This week on The Farm Report, John calls in to talk with Erin Fairbanks about his storied history in the restaurant business, and how he ended up in Arizona. Learn about the local and organic farm landscape in Arizona, and how it's different climates make it a surprising terroir. Later, hear John talk about the importance of the churro lamb to Arizona and its indigenous cultures. Find out why the meat of the churro lamb contains very little lanolin flavor and fat content! This program has been sponsored by Heritage Foods USA, and music has been provided by Pamela Royal.
"Primarily, this breed was used for weaving, but was also a major food source and uses in ceremonies. This sheep (the churro lamb) is extremely iconic to the Navajo people." [23:00]
-- John Sharpe on The Farm Report
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The Turquoise Room (19:05)
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John Sharpe, Arizona, The Turquoise Room, England, apprenticeship, restaurant group, Orange County, mountains, trains, Fred Harvey Room, desert, sourcing, produce, winter, organic produce, cover crops, fruit, indigenous foods, local, forage, cultivation, chilies, squash, blossom,Churro Lamb (20:41)
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churro lamb, Navajo, churro sheep, colored fleece, breeding, sheep is life, New Mexico, churros, wool, processing lamb, carcass, hanging weight, flavor, fat content, lean, mutton, lanolin, New Zealand lamb, Liz Carollo, 82nd St. Greenmarket, knife sharpening, textile recycling, Upper Green Side, Hudson Valley Orchard, Long Island Seafood, Mexican food, coffee, Orwasher's Bakery, local grains, Best Farm Kitchen jam, jelly doughnuts, asparagus, ramps, fiddleheads, The Food Book Fair, chef demos,To comment on this episode click here. There are currently Comments
First Aired - 05/16/2011 04:30PM
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This week on Cutting the Curd, Anne continues her State of Cheese series as we hear from Debra Hahn of Hahn's End in Maine. Hahn talks about the cheese market in Maine and how farmers and growers are working together to create great dairy products. Our second guest is Barbara Brooks from Seal Cover Farm, another Maine-based farm. Brooks explains keeping up with competitors in the cheese making industry and the importance of milk in the process. This episode was sponsored by Fairway Market.
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Cutting the Curd: State of Cheese - Maine (with Deborah Hahn) (18:21)
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Cutting the Curd, Debra Hahn, Hahn's End, Sophie Slessinger, largest exporter of blueberries, Maine, cheese makers, Maine Organic Farmers and Grower's Association, value added products, Common Ground Fair, cheese workshops, Maine Cheese Guild, Christmas cheese, cow's milk cheese, raw milk cheese, farmer's markets, pressure aged cheeses, www.farmersmarketonline.com/sm/maine.htm,Barbara Brooks of Seal Cover Farm (21:46)
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Barbara Brooks, Seal Cover Farm, Maine, goat cheese, mixed milk cheeses, cheese making process, pH levels, hydration, hard cheese, ripening milk, goat's milk, curd, cheese vat, goat vs. cow milk, cheese distribution, French style cheeses don't travel well, fiddleheads, pasteurized milk, whey-fed pork, curd-fed turkey, www.mainegoatcheese.com,To comment on this episode click here. There are currently Comments
