Down the rabbit hole

For the last 5 weeks I feel like a little white rabbit has been calling me Maryann and threatening me with the power of a over bearing power hunger queen whom I am doomed to meet. Yes this may have something to do with the Muay Thai fight training I have been undergoing for the past five weeks and the reality that I will be stepping in the ring for the ultimate physical and mental test besides childbirth. But in truth it is more then just intense physical activity. It is the commitment to a mission and the clarity it has brought me in all aspects of my life that drives me to make this post. 

A constant through this training has been "then you do it" it reminds me of a truth Ben and I lived under for the last 12 years as small business owners. We have dedicated ourselves to a mission, a concept, an idea, a dream, a wish, we have written it down, set deadlines and seen each of these dreams through to the ring if you let me keep the metaphor going. Knowing full well in each of these ventures we have chosen the path with risk and hard work. 

And now I look toward my favorite business mission, the one started by Wildwood. To provided our customers with the best service and food we are capable of. It has become so very clear over the last couple of weeks that our core team has gown stronger and more capable and that makes me proud and ready to head into our launch party ready to rock. Here is the menu of what we will be serving and sampling at our launch party. Come, have a 'wild' time, and be a part of our mission. 

 Launch party epic menu

California B.L.T.-cheddar crisp w/ garden tomato jam, Blackbird Farm bacon, avocado aioli, & micro greens

 Son’s Steak N’ Potato-Potato crisp w/ Son’s Whiskey marinated Blackbird steak, blue cheese crumble, red onion marmalade, balsamic glaze & chives

Mini pork tacos pickled red onion & cabbage w/ goat cheese

Grilled Sweetberry Farm peach with ricotta, honey lemon dressing, & mint

Grilled Veggie Toast w/ arugula Pesto, red onion marmalade, goat cheese & basil oil

Fried Matunuck oyster with crème fraiche and apples

Mini local fish tacos w/ West coast slaw

Wild Grilled Cheese Triangles-Melted Gruyere, sliced Sweet Berry Farm apples, caramelized onions & truffle oil

Sons of Liberty carmel and ice cream

Blackbird Pork Chops

Chef Jonathan's take on Blackbirds Pork Chops

Pan-Seared Maple-Brined Pork Chop from Blackbird Farm with Sauteed Swiss Chard from Red Horse Farm & Rosemary Roasted Peaches from Narrow Lane Orchard

Maple Brine for Pork Chops:

will brine up to 6 chops

6 cups cold water

2/3 cup kosher salt

1/2 cup maple syrup

2 tablespoons black peppercorns

Mix all the ingredients together in a pot and bring to a boil.

Once at a boil, turn off the heat and stir the brine to ensure that the salt & maple syrup have dissolved

Allow the brine to cool, then put the brine in a container large enough for the chops to be added and still covered by the brine

Add the chops

Cover and refrigerate for up to 12 hours

To cook the chops:

Remove the pork chops from the brine and pat dry (do not rinse)

Preheat the oven to 425 degrees

Heat 1 tablespoon olive oil (not extra virgin) in a large, ovenproof skillet over medium-high heat

Cook the chops until browned, about 3 minutes per side

Transfer the skillet to the oven and bake the chops until they are firm to the touch, and an instant read meat thermometer inserted through the side and into the center of one reads 145 degrees, 8-15 minutes

Remove the chops from the oven and allow to rest for 5 minutes

Serve and await the compliments of your friends & family at your amazing Chef-ness!!!

blackbird farm

"But he isn't wearing anything at all" -The Emperor's New Clothes

Naked truth through the eyes of a child 

For the last month I have seen the world through the eyes of a child. A paradigm shift in all aspects of my life has occurred. I invite those who don't believe people, marriages, and friendships can evolve and grow to have the experiences and conversations I have had over the last month. 

Over the last couple of weeks Wildwood has been challenged as a company. My family as well as myself have also found challenge and opportunity coupled with huge amounts of joy. Some of these we have accepted with open arms, some needed a return to our value system followed by truthful conversations. And some (personal challenges) still need a large bucket of bravery. ( I am now accepting donations) 

One of these awaking experiences I have had, was yesterday while touring Blackbird Farm. The Wildwood Team, piled into the car and headed to Smithfield RI. A quote from their promotional material: "Our goal at Blackbird Farm is to produce beef with consistently juicy, tender, flavorful meat" 

Blackbird allowed us to tour their farm without reservation. There were no closed doors, curtains or secret spaces. Just open farm land kissed by the sun and feed by the rain. I know about hormones and antibiotics and the role they play in modern cattle raising, I also have some very strong views about the use of such chemicals on our food community, but what really struck me is the simple fact that they won't allow the use of injestable insecticides to keep the flies off the cows. This attention to detail and loyalty to a value system will change the way I eat meat. I would rather pay a higher price for meat then to pay a price latter with my health.  

I encourage you to tour a farm and find out where food comes from, I promise you it is not grown in the isles of your grocery store.

Check our Blackbird on the web:

http://blackbirdfarmri.com/

The Way Home

The way home

The boys I spent the past week on Cape Cod. As the sun set on Old Silver Beach in Falmouth, we made our way from the beach loaded in our car with newly salted skin and the delicious faint smell of sunblock. As we traverse the Falmouth back roads, we lazily follow a rusted Volvo my eyes focuses on a faded bumped sticker "I am not telling you it will be easy I am telling you it will be worth it" The sides are peeling and the color faded but it seems to sum all things. And by things I mean all things.

Along these roads rests two farm stand spots that my family has made stops at each day we have left the beach. First being Tom CORN a farm stand that has rested along 28 since 1978. The boys love the peaches here and devour them as we make our way to the next stop. The sweet smell of flowery fruit covered their lips and the juice runs down their swim shirt. By the time they hit the pit, we have made it to the Tomato Lady, who sells flowers and herbs, but her prize product are tomatoes red as blood. It amazes me the difference in taste in a locally grown freshly picked tomato vs. a store bought. I know this can be said for all produce but for some reason a tomato seems the most pronounced. Eli and Brody each pick one, which they eat like apples for the rest of the drive and as the salty Cape wind kisses their cheeks.

This is a wonderful summer day.

Recipe for locally grown tomatoes

Bread Salad

Ingredients

1 French Baguette

1 Tablespoon Unsalted Butter

15 Local Cherry Tomatoes

15 Small Balls of Mozzarella

4 Tablespoons of Balsamic Vinegar

8 Tablespoons good Olive Oil

8 Leaves Basil

Salt and pepper

3 cloves garlic unpeeled

1 Teaspoon Dijon mustard

Bread:

Cut the bread into bite size pieces- heat a skillet and melt the butter add the bread and salt and pepper to taste, remove from heat when the bread has turned a golden brown.

Dressing:

Preheat oven to 350 place unpeeled garlic cloves on baking sheet roast for 30 minutes. Remove from heat allow to cool squeeze out roasted garlic and mash in small bowl mix with mustard olive and oil and balsamic vinegar

Tomatoes and Mozz:

Cut the tomatoes and mozzarella into bite size pieces

Add the basil

Dress the salad and add bread before you serve. 

Freedom...

It has been a rocky week for the Wood family, with much noise created from my minor illness and a couple of trips to Rhode Island’s finest emergency rooms. I do say this knowing full well that I live a charmed life and a rough week is a minor hiccup. While I always try to stay present in this reality, especially when Brody would like to start his day at 3 am.  I also try to be aware of how fragile life is it can be forever changed in a breath.  

When my mother passed she left me a letter the last line of the letter, and what I believe to be the most profound, states simply “Life is hard and choices are difficult but I wish you joy all your life.” My mother was never one to sugar coat anything. My mother was in fact the one that informed me there is no Santa Claus at the age of 6, keeping her reasons for doing so to herself. She was of course right about both, there is no fat jolly man living in the North Pole and  life can be hard and choices are difficult. 

Choices are hard. 

Today, on this Fourth of July as our country celebrated independence day and in essence freedom, the Wood’s ventured to Bristol, RI. We spent time with family and celebrated Maggie’s (Ben’s first cousin) visit home from Afghanistan. Maggie is a Black Hawk Pilot in the Medic division. 

Choices are hard. 

Maggie is a brave, humble, beautiful young woman. While on leave and home she enjoys the freedoms denied to her while fighting for ours. 

This forth of July week enjoy your freedom and thank a soldier. 

Walk through the grass in your bare feet for Maggie.

Backroads 

Backroads, unsafe, narrow backroads giving way to stone walls and deep drops offs that shaped the earth long before pavement. Ashfield, MA, my home town is full of them. I grew up on a dirt road that would promise to wash out every Spring making it impassable, forcing us to park at the end on the "highway"  (A term I use loosely to describe any road at home with two lanes) and walk the mile to our log cabin. 

There is one of these elusive back roads that have been spared from road expansion or highway transformation from South Kingstown to North Kingstown that contains all the aspects of a perfect "backroad." It is full of danger, any sane driver is warranted in their concern of hitting the stone wall that incloses the narrow road. 

I am not a danger seeker or an adrenaline junkie (anymore) I choose to take this back road, even knowing that it will always certainly make me late to my appointment, because of a series of hills. 

Hills that make you step on the gas just enough to make your car pop over the top and drive your stomach through the floor. That first love, first kiss feeling, when your body leaves your brain and is instantly alive. This is the reason I take this back road that I am unable to name. 

The earth can move and speak to your body if your choose to let it. Spring speaks to me in this way it awakens me to food that can be made from the earth during this time.

Last week I had the pleasure of attending a class at Johnson and Wales. The class was centered on farm to table cooking. A good drop to remind me that the closer we cook to the earth the more awake we will feel.

Please try this recipe that inspired me last night: 

Marinated Mushroom Salad 

1 Ib Crimini mushrooms cleaned and sliced- brush clean, do not use water for they will get mushy

1 Ib Shiitake mushrooms sliced 

1 lb Hen of the Woods, sliced 

1 lb Enoki Mushrooms 

1/4 Cup Champagne vinegar 

1 Lemon juiced 

5 Tsp Honey 

2 Tsp Oregano minced 

2 Tsp Rosemary 

1 T Thyme 

3 T olive oil 

1. Place all mushrooms in large bowl toss with salt and pepper 

2. Transfer mushrooms to a sheet tray line lined with parchment paper, and place in 350 degree oven. Roast until golden brown color is achieved. 

3. In small sauce pot add remaining ingredients and bring mixture to simmer for 5 min 

4. Combine roasted mushrooms and hot marinade in pan allow to cool in refrigerator. 

We topped our herb chicken burgers with this mushroom salad last night and it was delicious!

Brody was born two years ago this Friday June 8th, I feel blessed to have this little being in my life. He is funny and daring and relaxed. All the things I struggle to achieve. As I plan my week I stumbled across his birthday and realized I have had not made any serious plans for his special day, but then again he is two so realize every day could be his birthday. This year I plan to fall back on a old classic: strawberry picking at Sweet Berry Farm in Middletown. Sweet Berry sits atop a hill over looking Second Beach. Its grounds promote a tranquil mindset. 

My boys love Sweet Berry. When I just had one child, my Eli we would go once a week and pick berries, flowers, peaches or just go for the ice cream. I find peace here I am not sure if it is the open air or the ocean view but no doubt it is an amazing place to spend a couple of hours, Sweet Berry embodies the wonders of Rhode Island. Rhode Islanders use beach front property as farm land, how truly amazing is that! 

A recipe for this early summer adventure- 

Fresh picked strawberry ice cream 

1 1/2 Pint fresh picked strawberries 

3/4 Cups clover honey 

1/2 Cups heavy cream 

Wash and husk strawberries, place clean strawberries in a large bowl mash with a large potato masher, when they all strawberries are broken into pieces and no whole strawberries remain pour honey over the strawberries cover and refrigerate for one hour. Add in the rest of the ingredients transfer mixture into a ice cream maker and follow the manufactures instructions. 

Serve with chocolate chips and this will make any birthday special.

Happy birthday Brody, my little wild one!