Finch Creek Farm

Andie Freeman Photography | Georgia Editorial Photographer

Grounded: Organically Connected

“If it came from a plant, eat it; if it was made in a plant, don’t.”
~ Michael Pollan

Truer words have never been spoken. In a world of fast food, processed products, and an overabundance of sugar, the pleasure of eating responsibly sourced produce and meat has been lost. Lives are busy, time is short, and everyone runs around from task to task with little thought to what is being put into their bodies. Many of us no longer know what it’s like to eat fruits and vegetables that have been picked fresh from the vine. Arugula, fresh from the garden, is robust and peppery. Free range eggs fresh off of the farm have rich yellow yolks and a taste that will leave you wanting more. Strawberries picked that morning, at the height of ripeness, burst with flavor and sweetness: natural sugar that is combined with fiber to help your body digest it properly.

Over the past decade, amazing resources have materialized to make farm fresh meats, produce, and other products more accessible than ever. Community Supported Agriculture (CSAs) are in almost every town. Farmer’s markets happen weekly and market seasons are getting longer, as most are adapting to a year round growing cycle. As the demand for these products increases, prices are coming down. Many CSAs will even deliver straight to a place of business if they have multiple families enrolled. Farm to table restaurants are beginning to appear everywhere. It is becoming easier to eat responsibly. Now, people want to support the local farms, the local chefs, and, in turn, the local community. It is possible to eat fresh and tasty food straight from the farm at home and in many restaurants. It’s time to get grounded and go back to our roots!


 

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FINCH CREEK FARM

Andie Freeman Photography | Georgia Editorial Photographer

Andie Freeman Photography | Georgia Editorial Photographer

Hello, from Farmer Cass, farmer at Finch Creek Farm, Inc. in Winder, GA. Everyday is a good day in farming vegetables. I grew up in a state where dairy farming was well respected. Wisconsin was a good place to grow up, and my grandfather and his cousins and neighbors all worked a hard life. I knew that dairy farming was not my future; milking twice a day… 365 days a year. Grandpa always had a large garden. He would take me to the farmer’s market on Saturday morning. I was so impressed with his mindset to utilize every possible way to make money at the farmer’s market. As I grew up, I wanted something different… I went through the skilled trades for many years, always trying to grow a garden. Grandpa and Grandma had made an impact on me. It was different than everything else.

I moved to Georgia in 2001. I was still trying to garden when I had time to after work. I met my best friend in 2005. I secured a good job in February of 2006. I continued to garden: tearing up the backyard, building a greenhouse from scratch with a level, tape measure, and a speed square. The first year, I propagated 5,000 plants, and it was good for the neighbors and friends at church. The next year, I started tearing up the whole yard to grow more. Two hundred and fifty tomato plants in the backyard was a feat! Squash and melons were growing down both sides of the house. I planted as much okra as I could find room to plant, and cucumbers were everywhere. In 2010, after several good years of gardening, my wife said to me, “You need to be a farmer.” I knew she was right. We started looking for acreage. We looked at almost 180 properties in seven counties. We found that the pictures on the Internet did not reflect the land until one Saturday afternoon in February 2011. There was snow all over the ground. I made a call first thing on Monday to the realtor. We had a good inspection of the land and saw something aside from this five acre tract. The next tract over showed signs of water coming out of the ground! I went to the seller and asked for an additional two acres. We closed on the land March 1, 2011. I applied for my business license and we turned the soil in the front field in a few weeks later. I resigned from my job in 2013.

I was officially a full time farmer.

I met Mike Stock at a local farmer’s market where I was selling produce. He was one of my customers. Mike is a semi-retired culinary chef and professor. With his connections, he opened doors for Finch Creek Farms to Atlanta restaurants searching for farm fresh produce.

In the summer of 2014, I was introduced to No. 246 in Decatur by Mike. No. 246 is a farm to table restaurant with Andrew Isabella as executive chef. I honestly did not know if what we were growing would be good enough for a high end restaurant. It was received well, so we introduced the farm to other chefs. It is not about the vegetables. It is about the relationships with the chefs. We thought about having a delivery driver each week, but we ultimately decided that face to face interaction with the chef was more important. We deliver every week and have the “golden opportunity” to meet with the chefs and know them all by name. Like I said, “face to face.” We currently serve 27 restaurants in the Atlanta area. I enjoy and take on a responsibility to grow exactly what our customers want… size, shape, color and supply for their menu and for how long they will want it. We do not overcommit. We will grow on an individual basis upon request. We always look forward to plants that have several, useful aspects: the initial plant, the blossom, the seeds, and the root. We also forage and pick wild blackberries, new berries, and muscadines when they are ripe. We take great pride in providing our customers with the best. As a rule of thumb… if Farmer Cass doesn’t like it, Farmer Cass doesn’t sell it. I am very picky. It is important to provide the best product to these chefs so that they may produce the best dishes for their guests. Consistency is key…

Today, as a certified naturally grown farmer, I take great pride in growing vegetables organically. We don’t do a whole bunch to make production. We utilize fish emulsion once or twice in the summer months. We do cover crop with radish and buckwheat. We grow sweet potatoes in the summer, 90-150 days. We cure them and then sell them in the fall, and through the winter into spring. It has been a good crop.

I am absolutely thankful to be a farmer. It takes patience, faith, hope, and a responsible care to be the best. At the end of the day, I know that we are humble and honest.

Answered by Farmer Cass

Which plant is your biggest producer?

The sweet potato is the Farm’s largest producer. Every year we grow a ginormous amount of the “best” sweet potatoes. We have grown as many as 20K lbs.

Do you have plans to expand into any other areas?

I will be collaboratively working with Brian Roth from Southern Brewing Company to create some different brews. Brian is a great guy, and I look forward to working with him.

What is your favorite part of being a farmer?

My absolute favorite part about being a farmer is being in and around nature. I see things that most folks have never seen, like watching the Monarch butterflies migrate south every October. Or watching a butterfly shed its cocoon in the spring and dry its wings before it takes its first flight. It’s priceless to me.

Describe a typical day.

A typical day starts with prayer and some time listening to the birds and thanking God for the farm. Then it is time to spend another day playing in the “Big Sandbox!”

What is our favorite vegetable and why?

My favorite vegetable is baby cabbage. It has flavor, as it should. It is sweet and refreshing, cooked or raw.

What is easiest to grow? What is hardest to grow?

Easiest to grow… Radishes. I loves radishes. Hardest to grow… Beets. I can’t grow beets to save my life.

What is your favorite quote?

My favorite… Early to bed, early to rise. Or fish all day, make up lies.

How do you relax after a day on the farm?

A good hot bath, spending time with my wife and our dogs, and watching the birds hit the feeders before dark.

How long is your growing season?

I have a growing season of twelve months… Faith will get you through the winter!

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Finch Creek Farm:
Shrimp and Grits

I often double the recipe because my family loves this. In general, this is about three healthy size bowls, but sometimes we there are four or five of us, and we love to have this the next day as leftovers. Yum! We also use organic, GMO free, wholesome ingredients, and of course, produce from Finch Creek Farm, whenever possible.

 

2 cups organic milk

1 cup uncooked regular grits, I prefer Bob’s Mill

Organic Polenta/Corn Grits

1 tablespoon Creole seasoning

2 pounds large raw shrimp, peeled and deveined

2 garlic cloves, minced

1 tablespoon canola oil

3/4 cup chopped Finch Creek green onions

1/4 cup chopped fresh Finch Creek cilantro

1 tablespoon lemon zest

2 teaspoons Asian Sriracha hot chili sauce

1 cup cooked Finch Creek sweet potatoes, mashed, or a little more to taste,

I like mine with a strong sweet potato taste

1 cup (4 oz.) shredded smoked Gouda cheese doesn’t have to be exact,

put in to taste…gotta love gouda!

2 tablespoons unsalted organic butter

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Garnish using fresh Finch Creek cilantro sprigs

1. Bring milk and 1 1/2 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.

2. While cooking grits (though definitely don’t let them go without stirring or they will get extremely thick and it will be hard to incorporate ingredients) prepare already peeled shrimp by stirring in Creole seasoning while heating oil in a large skillet. When hot, sauté over medium-high heat 30 seconds. Add shrimp, sauté three minutes or until shrimp are almost pink. Add green onions. Then add the cilantro, lemon zest, and sriracha. Sauté three minutes.

3. Stir mashed sweet potatoes and next ingredients: gouda, butter, salt and pepper into grits. I like to add a little extra sriracha at this point to my sweet potato grits. I did this on accident one time, putting the sriracha into the grits instead of the shrimp. It gives the grits a tiny bit of their own heat. Then serve with shrimp mixture over sweet potato grits, getting as much of the “gravy” in there as possible and enjoy!

Finch Creek Farm:
Creamed Kale

My kids love this dish! It is what I used to make them like kale. Now, I can make it without the creamy part, and they still like it. I just do same thing in first part of directions, season, and serve. Although, they will always love the creamed kale best.
It’s a hit at a potluck party, too!

 

Finch Creek Baby Kale, washed, and I prefer somewhat de-stemmed,

as much as you can fit into pan when it is said and done. It cooks down

so you will need a lot more than you think.

2 tbsp Olive Oil

4-5 minced garlic

1/4 cup chopped Finch Creek Green Onion Green

One carton of chicken stock, organic, low sodium preferred

1-2 tbsp Unsalted butter

1 tbsp flour

8 oz (one small container) of heavy whipping cream or half and half

1/2 cup Parmesan cheese. Use more if you like, though. I love the nuttiness

of parmesan cheese.

Salt to taste

Pepper to taste

Crushed Red pepper flakes, to taste

Breadcrumbs, optional

1. Heat olive oil. Sauté garlic and onion. When translucent, add as much of the kale as can fit into pan and sauté. Add chicken stock to keep from burning and to help the steamed kale to cook more quickly. You will have to keep adding kale and chicken stock until you have enough kale for the amount of servings you need, and until it is just tender. Stir continuously and be sure to not overcook the kale.
2. When kale is tender, in a separate pan, heat more oil to make a rue to start the creamy part of the creamed kale. I will be honest, I just do it in the pan with the kale, because you already have the makings for it in the bottom. I suppose you can take out the kale and re-add it to pan when you have the cream made. I just add in maybe a little butter, flour, heavy cream or half and half, depending on what I have in my fridge. I add parmesan cheese to taste and keep adding it until consistency and taste is right. If it gets too thick, you can add more chicken stock, and/or cream. This part to me isn’t exact. It’s just until it tastes good.
3. Once cream is thick and tasty enough for your liking, you can season it with salt and pepper and crushed red pepper to taste. If you find you need more cheese after, add more.
4. Sometimes I put it in a casserole dish and add breadcrumbs and more parmesan cheese on top, and bake until crispy. If you do this, you definitely want to make sure you have plenty of creaminess to the kale.
5. Serve and enjoy!

 

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FINCH CREEK FARM introduces St. Cecilia

St. Cecilia opened in 2014 in Downtown Atlanta and is an Italian-Mediterranean restaurant that is a part of the Ford Fry Restaurants group. They spend six hours every morning making their speciality: fresh, handmade pasta. Executive Chef Craig Richards moved to Atlanta 11 years ago and decided to specialize as a regional Italian chef, even though he’s “not Italian at all.” He simply fell in love with the Italian cuisine and culture. He is mentored by Christopher Juliano, Sbarna Bhuttachan, and Lidia Bastianich.

The menu is driven by what the farms have in season and what is on the fish market. Chef Craig wanted St. Cecilia to be a solely farm-to-table restaurant. “I just think that’s how you have to cook. It’s not just a movement or fad anymore, it should just be how a kitchen works. We print our menus every day and work around mother nature and what farms are bringing us. In the end, the product is much better, healthier and fresher for our guests and it helps the local economy and people who really care about what they’re growing.”

Chef Craig chose to work with Finch Creek Farm because Farmer Cass brought in some samples of what he was growing and he claimed the “quality was impeccable, and the product was different from anything we’d seen from other farmers… We knew we had to work with him.”

St. Cecilia’s:
Radish and Watermelon Gazpacho

Yields 2 quarts, or four 2 cup servings

 

.5 lb. Finch Creek fennel bulb, core cut out and rough chopped and fronds reserved

1 lb. Finch Creek radishes with 1/2 cup sliced thin and reserved in ice water

1 oz. garlic

1, 6-7 lb. watermelon, deseeded and chopped

1/4 cup sherry vinegar

1 cups extra virgin olive oil

Mix fennel, radish, garlic, watermelon and vinegar. Puree in a blender until smooth. Slowly add the extra virgin olive oil to emulsify. Season with salt, pour into chilled bowls and garnish with shaved radishes, fennel fronds and a drizzle of extra virgin olive oil.

 

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FINCH CREEK FARM introduces Makan

Executive Chef, George Yu, teamed up with his business partner, Michael Lo, to open Makan in the late summer of 2014. The two had so much in common that it seemed like a natural partnership. They both are second generation Chinese and grew up in the restaurant industry. Ten years ago, George and Michael met through their wives. They formed a relationship based on their shared love of Asian food and entrepreneurship. They also have a more casual restaurant called Mama Tiger on the campus of Emory University and three other restaurants in the works which are set to open some time in the next twelve months.

Makan serves Korean and Chinese food with a focus on local and high quality ingredients. “We want to elevate the perception of these cuisines that generally people only view through the lens of take out boxes, buffets, and suspicious ethnic holes in the wall. Sadly, you can find the same menu at your local Chinese take out restaurant whether you are in New England, Arizona, or Georgia. But the truth of the matter is Asian cuisine has a long history of whole animal cooking, foraging, and use of local and indigenous plants and vegetables. Makan sources the vast majority of our proteins and produce from local farmers. We do that by cultivating a relationship with the producers to understand what’s in season today, what’s in the ground, and what will work with our menu. Most importantly, we do it because it’s what’s best for the community as a whole and because it just tastes better that way,” Chef George said.

Chef George feels that the relationship between the farmer and the restaurant is a key ingredient. There were several reasons that he chose Finch Creek Farms as a local supplier for their menu.

“Farmer Cass is great. He personally delivers his product and has immense pride in his work. He also eats at his customers’ restaurants and is extremely relational. He takes the time to understand the chef’s philosophy, goals and needs, which makes him more of a partner than a supplier. But most importantly, Farmer Cass is from Wisconsin, and so am I, so we instantly hit it off. Go, Pack, Go!”

Chef George

What/who inspires your cooking?

My mom has operated restaurants in our home country of Taiwan and in the U.S., both in Wisconsin and in Georgia. She is a phenomenal cook and gardener. It sounds cliché, but I was in the kitchen at a young age spending time and learning from her and my grandmother.

Why did you choose Atlanta?

We moved to Atlanta when I was in high school and continued on to college and working in the restaurant industry here in Atlanta later in life. My wife and three sons make our home near a lake just east of Stone Mountain. I love the natural beauty of Georgia, and the terroir of the region reminds us of Taiwan and Southeastern China where my family originates.

In what type of cuisine do you specialize? Why?

I don’t technically specialize in any cuisine per se, since I’m classically trained and have worked in Southern American, Mexican, Mediterranean, and Italian restaurants prior to Makan. Regardless of the type of cuisine, what’s important to me is sourcing the best ingredients, proper technique, and a clean & efficient kitchen.

What inspires your menu?

At Makan, we do large changes on our menu about four times a year, in line with the seasons. The biggest factor that inspires our menu is definitely the availability of ingredients (both proteins and produce) based on what our farmers, ranchers and fish mongers are telling us is best. In Korea, where there are four true seasons, they eat very seasonally and use a lot of local ingredients. We try to represent that by offering hot, boiling stews in the winter, and cold, light noodle dishes in the summer.

Who is your mentor?

My mother was my first mentor for sure. She taught me a lot about how to source the best ingredients, Asian cooking techniques, hospitality and how to run a restaurant. Additionally, I’ve worked for a lot of amazing chefs here in Atlanta who taught me so much, not only about cooking, but about local sourcing and leading a restaurant team.

Makan:
Braised Chicken

1 tbsp Gochujang

1 tbsp Gochugaru

3 tbsp Soy Sauce

3 tbsp Honey

1 oz Ginger, peeled and sliced thin

4 cloves Garlic

2 cups white wine

1 Red Onion, diced small

2lbs Finch Creek Sweet Potatoes, cut into rounds

4 Chicken Legs/Thighs

1. Heat oil in large rondo, sear chicken until brown. Remove, hold.

2. Add onion, garlic, ginger, michu. Deglaze. Add remaining ingredients. Add chicken back.

3. Braise until legs are tender and cooked. Add sweet potato rounds, cook for 15 minutes. Serve hot.

 

Makan:
Collard Kimchi Greens

1 tbsp Gochujang

20 lbs Finch Creek Collards

3 lbs Bacon

2 lbs Pork Belly Scrap

5 qts Kimchi and Juice

2 cups Xiao Xing

8 qts Pork Broth

4 large Onions, diced small

2 cups Michou Wine

1 cup Gochugaru

1 lb Butter

Salt and Pepper to taste

 

1. Clean collards and cut into 1 inch pieces

2. Saute onions add stems and leaves. Add broth and wine.

3. Add remaining ingredients and cook.

4. Season to taste, serve hot.

 

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FINCH CREEK FARM introduces Gunshow

Chef Kevin Gillespie’s restaurant, Gunshow, offers a bold, new take on the traditional dining experience of Atlanta. Inspired by Brazilian churrascaria-style dining and Chinese dim sum, Gillespie combined the two for a decidedly fun and delicious result. Dishes are presented on rolling carts and trays to diners at their tables where they can then choose what to order. Pricing is a la carte.

Along with an innovative dining experience, the restaurant’s design is also unique. With few walls and a highly visible kitchen, Gillespie and the talented team at ai3, Inc. have created a sense of transparency throughout Gunshow.

The restaurant’s name is a tribute to his family. Growing up, Gillespie’s father worked seven days a week to provide a better life for his family. On the rare Sunday afternoon he had off, father and son would go to a gun show.

Gillespie’s parent company, Red Beard Restaurants, was established in 2015 to oversee Gunshow, as well as Revival, Terminus City, and all merchandise. The management company allows Gillespie to set comprehensive standards to ensure smart expansion, offer more internal growth opportunities for his team members, and provide consulting services to other food and beverage start-ups.

Executive Chef Joey Ward states, “It has been our mission from the beginning to cultivate a lasting and evolving relationship with local farmers and their wonderful harvest. When you buy locally, it tastes better, gives you a true sense of the season, and gives you a sense of community. Working with Finch Creek Farm has been a wonderful experience. Farmer Cass’ produce is among the best I’ve ever seen. He is a stand-up guy and will go the extra mile for his customers. He grows specialty produce for us that is not offered to everyone, making it a very exclusive experience.”

Chef Joey

What/who inspires your cooking?

My food is seasonally driven. I react to what looks great at any given moment.

Why did you choose Atlanta?

I am an Atlanta native, born and raised. I am very proud to be cooking in my hometown and have been happy to see the evolution of the cuisine and the local farming community.

In what type of cuisine do you specialize? Why?

My style is modern American with modernist inflections.

Who is your mentor?

My mentor is my chef from when I was a young cook at Cherokee Town & Country Club. Kevin Walker, CMC taught me all of the fundamentals needed to succeed and to never compromise. I also look up to Grant Achatz of Alinea and Heston Blumenthal of The Fat Duck.

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FINCH CREEK FARM introduces Saltyard

Saltyard, a farm-to-table tapas restaurant in South Buckhead, opened three years ago. It is a small plates restaurant that focuses on local, seasonal ingredients, and uses global flavors instead of just Spanish flavors. Saltyard has been repeatedly voted Best Small Plates (Tapas) in Atlanta since its opening. Chef Nick Leahy states, “I think that any chef that is truly passionate is naturally going to lean toward being not just farm-to-table, but focused on local farms.”

One of Chef Nick’s main reasons behind Saltyard is the ability to develop relationships with his farmers, such as Farmer Cass. He believes it is meaningful to “see that these people are just as dedicated and passionate as I am about the ingredients. That way, we get an ingredient that has been cared for from the field, all the way to the fork… A tomato grown in Georgia, picked ripe, and in my restaurant within hours of being picked just tastes better than one picked green in California and shipped across [the] country on a reefer truck.” The desire to build relationships extends beyond just the farmers. Saltyard feels “obliged to make [a] human connection between what is on the plate and in the glass, and the long standing relationship with friends, farms, artisanal purveyors, and [their] Atlanta neighbors.”

Saltyard strives to support local businesses with their restaurant, especially since independant restaurants are small businesses themselves. Chef Nick chose Finch Creek Farms as a produce supplier because “Cass is truly passionate about what he does, and he pays attention to the details with near maniacal obsession, (in a good way), which comes through in what he brings to our door.”

Chef Nick

What/who inspires your cooking?

The ingredients really, I get most excited when something beautiful comes in the door and just try to figure out how to let those ingredients shine.

Why did you choose Atlanta?

I’m from here, sort of. I moved here from the UK when I was in third grade, and though I keep moving away, I also seem to keep coming back.

In what type of cuisine do you specialize? Why?

I think my specialty is that I draw from a lot of cuisines. I grew up in three different countries, and one of my great passions in life is travel, which I have done a lot of.

What inspires you menu?

The seasons inspire our menu. We change the menu eight times a year, so we write basically two menus per season so that we can highlight all of the ingredients and cooking techniques of that season.

Who is your mentor?

So many people have had an influence on me, but I’ll give you the big three. My mom: She’s a great cook and loves trying things out, and she’s who instilled my passion early on. Chip Ulbrich: I worked for him for years, and he taught me technique, passion, and, above all, responsibility. John Hardwick: He was the culinary head of Daylesford Organic, who I worked for in England, and he’s just incredible.

Saltyard:
Butter Braised Turnips with Garlic & Sumac

4 bunches Finch Creek Baby Hakurei Turnips, greens trimmed, rinsed, and reserve

1/2 cup Butter

2 tbsp Raw Sugar

1 tbsp Kosher Salt

1/2 tbsp Cracked white pepper

1/2 tsp Sumac

2 Garlic Cloves, shaved into thin slices

 

1. Put turnips & garlic in heavy bottomed pot, cover with water halfway up.

2. Add butter, sugar, sumac, salt, and bring to boil. Cook until liquid is reduced to nearly a glaze and turnips are tender.

3. Add greens and cook for 1 minute until wilted. Divide among 4-6 plates.

4. Garnish with a sunny side up egg, and some chopped crispy bacon, and you’ve got a great breakfast, lunch, or appetizer.

 

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FINCH CREEK FARM introduces Restaurant Eugene

In 2004, Linton Hopkins returned home to Atlanta to open Restaurant Eugene with his wife, Gina. The duo’s signature restaurant quickly captured the attention of media and food lovers throughout the country as they discovered the couple’s commitment to local cuisine and service excellence. Twelve years later, Restaurant Eugene continues to deliver excellence to each guest maintaining its “from scratch” approach in every dish to highlight an honest understanding of culinary authenticity and the procurement of passion-driven, local relationships to deliver artful cuisine inspired by the seasons. Early on, the Hopkins’ realized that to be engaged in local and regional activities enhanced their lives and business in a great way. Support of local farmers and artisans is crucial to ensuring that the restaurant can obtain what it needs to deliver excellence to its guests. The local relationship behind the creation of every dish enhances a feeling of “sense of place” and community. Chef Linton states, “our relationship [with Finch Creek Farm] is fairly new but we chose him because of the quality of his produce, his commitment to good clean soil, and his desire to develop a communicative relationship with our chefs and building seed choices and growing schedules together.”

Chef Linton

What/who inspires your cooking?

My family. Cooking for my kids and my wife. It continues to teach me about why people eat.

Why did you choose Atlanta?

Atlanta chose me. I’m from Atlanta. My father’s family is from Atlanta. Atlanta is my home.

In what type of cuisine do you specialize? Why?

I don’t feel bound by one type of cuisine. I am a student of how human beings raise and harvest our foods, sustain our communities, and our individualities with our cooking, and celebrations around each other and our food.

What inspires you menu?

I’m inspired in many ways; the season we are in, the relationships with our farmers and artisans the space I am cooking in, who I am cooking for, and my appetite right now.

Who is your mentor?

I have more than one. My own personal journey is populated by a world of heroes/mentors from my ancestors to my living family to chefs, musicians, artists, teachers, and every human who aspires to have transformational change in their own lives by being of service to others.

Restaurant Eugene:
Three Potato & Bacon Salad

1/2 lb Finch Creek Kennebec Potatoes, golf ball size

1/2 lb Finch Creek Yukon Gold Potatoes, golf ball size

1/2 Ib Finch Creek Red Pontiac Potatoes, golf ball size

1/2 cup Finch Creek Green Onion, sliced very thinly, both whites and greens

3 tbsp Whole Grain Mustard

3 tbsp Red Wine Vinegar

1 tbsp Sugar

1/2 cup Slab Bacon cut into 1/4” pieces

1/4 cup Italian Parsley

2 Green Garlics, shaved very thin

Salt and Pepper to taste

 

1. It is important that the potatoes are close to the same size in order to ensure they cook evenly. I also like to cook potatoes uncut with the skin on to maximize potato flavor. Cover potatoes with a generous amount of cold water, add enough salt so that you can taste the saltiness in the water.

2. Bring to a boil, reduce to a simmer and cook until you can pierce the potato easily with a small paring knife. Drain.

3. When cool enough to touch, cut into bite size pieces. I like the potatoes to be warm when I add the dressing; I believe the dressing penetrates the flesh better creating more depth of flavor.

4. Sauté bacon in thick bottomed pan right when it starts getting crispy. Add sugar and cook to caramelize sugar in the rendered fat. Add vinegar, then mustard, and bring to a boil and pour all over potatoes

5. Toss to coat, season with salt & pepper. When room temp fold in red onion, green onion, parsley. Best when served room temperature.

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