irene's blog

Blue Hill at Stone Barns cooks do more than scramble, fry and slow-cook Stone Barns Center eggs. Under Stone Barns Center Farmers Chris O'Blenness and Dan Carr's eagle-eye, they learn to fence, gather and move the Ambers and their egg mobiles to fresh spring grass.

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Great Barrington Farmers Market: May 12, 2012, 7:05 am

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Blue Hill Farm: April 27, 2002, 6:53 am

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 "Too much of good thing can be wonderful." ~ Mae West

And, don't we know it. With legions of bushels in the walk-in, we are preparing for the ramps' waining days by putting-up ramp pickles, ramp marmalade, even "sauer-ramps". Blue Hill NY's Francine Lee has been experimenting with ramp kimchee, just like her grandmother use to make, which, after it ferments for a few more days, could make its debut in staff meal later this week.

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 Masdevallia Coccinea 'SanBar's Carmen Beauty'

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For six consecutive years, Chef/Kitchen Director Adam Kaye has gathered the Blue Hill troops, and led them to Upstate Farms and Mike and Jan Kokas' top-secret ramp/fiddlehead fern hideout. As if the reward of 120 lbs. of ramps and 40 lbs. of fiddlehead ferns was not enough, the summer-like day, the picnic of smoked ribs, chicken, old-fashioned sides and naps in the afternoon sun was icing on the cake.

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Wormwood infused vodka, anise~celery simple syrup & muddled fennel come together in Blue Hill New York's inspired cocktail creation, Artemisia Absinthium.

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What would you call a allium that is botanically an onion (allium cepa) - single bulb, no internal divides, but has the sugar breakdown of a shallot (allium escalonicum) - high in sucrose, low in fructose and glucose? Nope, not an Shonion or an Onllot. Try BGS-270.

Bred by Bejo Seeds and cultivated by Adam and Cory Jacobson in Fulton, NY, BGS-270 stores as good as a potato, caramelizes like a shallot, and is as easy to peel as an onion.

BGS-270 plays a starring role in tonight's farmer's feast.

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