Chef Josh roasted Stone Cross Farm pork belly and paired it with pea shoots (his favorite), beets, turnips and carrots from Three Spring Farm.
By Chef Josh Smouse
Three Springs Farm has outfitted our opening with a prolific amount of beautiful produce. This restaurant has found amazing partners in Arwen and David, who own Three Springs Farm in Nicholas County. They send us the best lettuce in the world and we try to avoid screwing it up. Mario, Lidia and Suri have a love/hate relationship with produce day. When the crates and crates of product come in, it all gets sorted, repacked, destemmed, washed and put away. It takes three people one hour, three times a week, to manage our produce inventory. The first thing I do every morning is walk into the cooler and see what needs processing and decide what the green mix will be that day. I am a salad chef and working with such world-class produce makes me very proud.
This week, David and Arwen delivered:
Baby carrots, beets and turnips (hoarding for Mother’s Day)
Mixed radishes (also hoarding for Mother’s Day)
Butterhead, Red Oak and Bull’s Blood lettuces
Mizuna
Chives, with flowers intact
Various herbs
Various sizes and types of spinach
Salad mix
Pea shoots (my favorite)
Frisée
And about five other things that escape me right now.
Come eat some greens!
