With a nip in the air but a Spring jig in my steps, I prepared a rib-sticking meal for St. Patrick’s Day on Wednesday. Slainte!
- Irish Beef Stew with Parsley/Chive Dumplings: Stew meat (Providence Farms), our Purple Top and Gilfeather turnips, Mokum carrots, russet potatoes, Bleu de Solaize leek, wine vinegar and herbs; dumplings of Ferris Organics wheat berries, Creswick Farms lard, our milk, our parsley/chives
- Colcannon: our potatoes, Des Vertus savoy cabbage, lacinato kale, fresh onion greens, garlic and goose fat
- Greenhouse salad (mache/spinach/Brune d’Hiver lettuce) with buttermilk/herb dressing, Mokum carrots and Golden Self-Blanching celery
- Bell’s Kalamazoo Stout beer for me!