Today's New York Times -Tropical Style, and Americana Too

It's been a wonderfully busy few weeks and that has made me scant in these parts. I have a backlog of stories and photographs, each a fun and fabulous experience that I am eager to share with you all. Because it is out today - and they are supremely delicious, I can attest! - here are a couple pieces featured in today's New York Times Dining section. If you can get the printed edition the photos are just gorgeous. Full color, large, totally yummy. Here's a screenshot from the online version and some of my outtakes, below.

 

The story shares three recipes, though there is a fourth that didn't make the cut. They really are delicious, so do please explore the recipes in the Times pages and tell me what you think. I can verify that the fourth too is super tasty (love my job), and worth shopping for the ingredients and coming home to prepare. Here it is:

Grilled Shrimp and Avocado Salsa

1 1/2 lbs U16-20 shrimp, shelled and deveined
2 tsp olive oil
salt and freshly cracked pepper
1 ripe, firm avocado, peeled, pitted, and diced
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
1 tbsp cumin seed
1 tbsp good-quality chile powder
1/4 lime juice, from about 2 limes
1/2 cup orange juice, preferably freshly-squeezed
1 tbsp minced garlic
1/4 cup roughly chopped cilantro

On a stovetop grill (or on one outdoors) heat on high for about 5 minutes, then turn to medium-high. Coat the shrimp with oil, sprinkle with salt and pepper, and thread onto skewers. Place on the grill and cook, turning once, until shrimp are just opaque throughout, about 3-4 minutes per side. Remove from the grill and slide off of skewers into a large bowl. Add all remaining ingredients, toss to coat well, season with additional s & p as needed, and serve. 

In other news my friend Katie has included some photographs from an Americana series I shot on her blog What Katie Ate. Lots of great contributions in this story, so sit back and enjoy the many beautiful pictures! More of my faves from that series....

Hope this story transported you to Coney Island, whisked you to the most classic classic diner, brought you to a tropical paradise, and that you've found a bit of yourself here. Things have been a blast. I can't wait to tell you more of what's been gong on. Stay tuned! ;)

Bobolink Dairy Farm

We were just beginning to settle in from the trip back to my hometown (more on that soon, I promise) when
we decided to make use of the rental car still in our possession and take a day-trip someplace. After a little brainstorming, my husband and I landed on a not-too-far-away from the city option, one that we even kind of knew what we were getting ourselves into. Perfect.

Bobolink Dairy Farm is a place I'd already grown quite fond of from my weekly jaunts to the farmers market, buying their delicious wood fired breads and pack-a-punch raw, pastured cheeses. I thought it could only get better - to bask in a little nature and find out exactly how they make their wonderful products and even take some home for myself? Bonus! We *did* have to re-stock the fridge now that we were home, anyway...

 

Nina, who owns the farm with her husband Jonathan, showed us the lay of the land, along with her daughter and two sweet farm dogs. On almost 185 acres, the meadows and semi-wooded hills which comprise the terrain serve as pasture to their herd of hearty, gorgeous cows. They roam and graze on choice clover and grasses, en plein air as it should be. 

It was calving season and we saw numerous young ones, each more curious than the next. I think it was only the noise of my shutter that kept them from coming up to sniff and nuzzle me.

 

 

 Nina allows her cows to nurse their calves for longer than most dairy farmers, so that they in turn can grow stronger and become the resilient creatures they need to be to live a good, long life. There is the brief misery of finaling weaning them (mama and babe calling to each other for about 48 hours), but life does go on. 

The beauty is that at Bobolink, they just let their cows be cows. No physical restriction in feeding, therefore no need to de-horn them (they will become competitive if there is a perceived scarcity/holding); no perversion of diet (i.e. no corn, soy, etc.) so they graze to their hearts' content, as ruminants were born to do. At the milking salon, as it is called, the cows are milked for less than a half-hour a day - done! - to leave them to be the animals they are out on the pasture, with the rest of the herd. This is a model for how raising animals should be (and was, before industrialized food came along). We - of course - want the best we can feed ourselves and our families. Here, the intrinsic nature of these creatures is honored and beautiful food is the result. Seems pretty simple, right?  

And then there was the cheese. Such robust and toothsome cheese! We did not bring home nearly enough, let me just say that. 

Along with ameraucana eggs, some wild turkey pâté, and of course our cheese, we stocked up on a loaf of Bobolink wood-fired cheese bread and a hefty 4lb partial-wheel of their fantastic Medieval Levain Olive Rye. That is how bread should be.

As the day wore on, we were graced with the sunshine. It was enough to make me linger just a little longer, long enough to discover some neighbor chickens and wildly blooming poppies along the house. The blossoms took my breath away...

We had an immensely good time. Connecting to the earth and where our food comes from is one of my greatest joys, and I hope in sharing it with all of you, you're inspired to plan a trip for yourselves. Be sure to stock up on good eating while you're there. ;)