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 good food stories and news skip to content field to fork what’s good today? chalkboard about good food stories news ← older posts featured stories field to fork: mushrooms, gathered from maine’s forest floor, fuel a vengeance you can eat at m. wells dinette it is autumn, in the forest. high above, beneath gray clouds, pale, papery, golden leaves bejewel the canopy. shaken free by a gentle breeze that sends a great rustle through the woods, they drift, swirling gently down to the floor, … continue reading → field to fork: eggs, from the pasture at tello’s green farm, to the plate, with biscuits, gravy and sausage, at fort reno bbq a pastured egg, from a hen that is free to roam and wander, pecking in the grass, stretching its wings, feeling the sun on its face and the breeze on its back, is a thing of beauty. the deep, golden … continue reading → field to fork: cheese, from the pasture to the cave, at consider bardwell photography by morgan ione yeager at consider bardwell farm in west pawlet, vermont, the cheese is made in the way that, in a moment of reverie after a taste of spring mettowee – their fresh, creamy, grassy chevre – one … continue reading → the art of the knife: joel bukiewicz of cut brooklyn and david liatti of 61 local make a pilgrimage to japan to learn from the masters the knife. it’s a simple tool, and one as elemental to the development of humankind as say, the wheel, or the written word. what began as a split stone used to separate flesh from bone was, through the unfurling of … continue reading → sfogliatelle, panelle & scamorzza: a look inside carroll gardens’ old-school italian culinary treasures carroll gardens, once home to a working-class population of italian immigrants who made a living on the bustling red hook waterfront, is better known today for its cluster of some of the borough’s hottest dining destinations. but the neighborhood’s true … continue reading → from the docks to the kitchen: noodle pudding’s antonio migliaccio on finding the recipe for success in forgetting everything anyone ever taught him about cooking most restaurants have a moment. they arrive on the scene, throw open their doors, and hopefully, with some good execution and a little luck, generate a buzz. most of the time, they eventually come back to earth, a few … continue reading → field to fork: corn, from the stalk at lakeview organic grain, to spirit, at kings county distillery is there anything more american than corn? back when adventurous europeans still lived in fear of falling off the edge of a flat earth, native americans had cultivated corn, adapting a rainbow of varieties to flourish in the soil of … continue reading → field to fork: oysters, from the sandy deep at island creek, to the half shell at hillside in one of the great opening passages of american literature, herman melville revs the mighty engine of moby dick with this: circumambulate the city of a dreamy sabbath afternoon. go from corlears hook to coenties slip, and from thence, by … continue reading → webdesign berlin -- field to fork: potatoes, from the black dirt of rogowski farm, to the pan at seersucker posted by peter.hobbs category: uncategorized tweet cheryl rogowski grows potatoes and many other vegetables at her farm in the black dirt region of upstate new york. many chefs say her produce is notably rich in flavor. we visited cheryl at the farm and followed some of her potatoes and sunchokes back to brooklyn, to make a dish with rob newton, chef and owner of seersucker in carroll gardens, and a keen admirer of cheryl's work. upon stepping out of a car at many a farm, a field-starved brooklynite might find their gaze fixed to the green of a plain rich with crops, glistening with dew perhaps, or swaying in a gentle breeze, or sparkling just a bit as they drink in the sun. what grabs the eye first at w. rogowski farm in pine island, new york, is the dirt. it is black and heavy, almost glinting with moisture and minerals. its redolence fills the air, instantly recognizable as the intoxicating smell of the profound fertility of this tiny planet, hurtling through space, that we call home. cheryl rogowski honors this dirt. after growing up on the farm, cultivating onions, she began to gradually transform it into something…else. today, it’s a veritable garden of eden, brimming with a diverse symphony of vegetables, noted for their startlingly intense flavors, all grown without the touch of chemical herbicides or pesticides. this is not an easy pursuit – cheryl’s work earned her a macarthur genius award, the first ever awarded to a farmer. in search of a closer look at this dirt, we travel north to cheryl’s farm, where the potato harvest is in full swing. we then follow some of those potatoes back to seersucker in carroll gardens, where chef rob newton, an avid admirer of cheryl’s work, shows them off in a simple dish designed to let those black dirt flavors shine. from the field – a potato field to be exact, with farmer cheryl rogowski… the black dirt that has made the region famous is spectacularly dense with organic matter. it consists of the decayed vegetal matter of a lake that formed when the glaciers receded ten thousand years ago. so cheryl, tell us about potatoes. how do you grow them? what makes them good? potato planting has not changed much since i was a kid. it’s a little more mechanized now. when we were little we would save a bunch of potatoes for seed. when it was time to plant, we’d sit down with paring knives and look at each potato. the new growth from a potato comes out of the little sprouts called eyes. you want to have three or four eyes on each piece of potato that goes into the ground. so a big potato might be cut into four or five pieces, a smaller one might be cut in two, and a really small one might be left whole. we’d fill up a whole bunch of five gallon pails with potato cuttings, and walk the field, just tossing them at somewhat even intervals into the ground in rows. what’s different now is that we have a machine for planting. it’s got a hopper in front that we fill with organic chicken manure, and a hopper in back that spreads out the cuttings in rows. so it fertilizes and plants all at the same time. it takes some of the labor out of it for us, but there’s no less work, because now we just take that time saved and use it to plant more. back then we probably only planted five acres of potatoes. now we do fifteen, because we can. since we don’t use any chemicals here, the work you have to do during the growing season to keep the potatoes healthy is particularly intense. the two main concerns are weeds and pests. keeping the weeds down is tough, since we don’t use herbicides. you have to really stay on top of them. you’ll see us out here on our hands and knees with hoes doing weed removal in all the fields to make sure everything stays clean, to give the vegetables the best chance we possibly can to thrive. with potatoes particularly, the pest control is an enormous amount of work. the colorado potato beetle is the biggest threat. the guys have to check the underside of every single leaf of every single potato plant in the field for egg masses and grubs. when you find eggs or a grub on a leaf, you snip that leaf and remove it from the plant. we stuff the infested leaves into old water bottles and carry them out of the field. so you have to check every leaf of every plant, and we have fifteen acres of potatoes. typically i would have seven or eight people working on that project and it would take about two full weeks to complete. a potato plant, in toto, at harvest time. with potatoes, it’s also important to keep hilling the dirt up against the plants as they grow. that’s very important. it’s how you get the best yields and the best quality. we still use the same tractors and equipment my dad used when i was a kid – the same tillivators, multivators, cultivators. we use them all as much as we can, and everything else is done by hand. when

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Whois Information

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Domain Name: NONABROOKLYN.COM
Registry Domain ID: 1575949002_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.godaddy.com
Registrar URL: http://www.godaddy.com
Updated Date: 2017-11-17T10:28:15Z
Creation Date: 2009-11-16T23:53:36Z
Registry Expiry Date: 2018-11-16T23:53:36Z
Registrar: GoDaddy.com, LLC
Registrar IANA ID: 146
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: 480-624-2505
Domain Status: clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
Domain Status: clientRenewProhibited https://icann.org/epp#clientRenewProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS13.DOMAINCONTROL.COM
Name Server: NS14.DOMAINCONTROL.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2018-09-25T15:19:52Z <<<

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  REGISTRAR GoDaddy.com, LLC

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =nonabrooklyn.com

  PORT 43

  TYPE domain

DOMAIN

  NAME nonabrooklyn.com

  CHANGED 2017-11-17

  CREATED 2009-11-16

STATUS
clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
clientRenewProhibited https://icann.org/epp#clientRenewProhibited
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS13.DOMAINCONTROL.COM 216.69.185.7

  NS14.DOMAINCONTROL.COM 173.201.74.7

  REGISTERED yes

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