{"id":17042,"date":"2018-05-11T23:25:32","date_gmt":"2018-05-11T23:25:32","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17042"},"modified":"2018-05-11T23:25:32","modified_gmt":"2018-05-11T23:25:32","slug":"kassler-ramps-potatoes-spring-garlic-chard-spring-onion","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17042","title":{"rendered":"kassler, ramps; potatoes, spring garlic; chard, spring onion"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17044\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/Kassler_potatoes_chard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><em>Mischling Deutsch<\/em>.<\/p>\n<p>Sure there was Kassler, but the meal was more &#8216;free&#8217; German than &#8216;<em>serienm\u00e4\u00dfig<\/em>&#8216; German.<\/p>\n<p>It was also very\u00a0allium-y, spring allium-y in particular: Each of the entr\u00e9e&#8217;s 3 elements included a different local mild spring &#8216;onion&#8217;.<\/p>\n<p>The vegetables were superb; both potatoes and chard, like almost everything else, were from the Union Square Greenmarket, and so quite local.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17047\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/Pinto_potatoes-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17045\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/rainbow_chard.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>the chopped white sections of half a dozen ramps from Dave&#8217;s Max Creek Hatchery, the green leaves reserved for the end, softened over a low to moderate flame in a tablespoon or so of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0that had been heated inside a\u00a0heavy, medium-size tin-lined copper skillet, after which\u00a0two smoked 9-ounce loin pork chops from Schaller &amp; Weber were added, the\u00a0pot covered with a universal copper lid, kept above a very low flame\u00a0(just enough to warm the\u00a0chops\u00a0through, as they were\u00a0already fully-cooked), turning the meat once, then, near the end of the cooking time (I went for about 8 minutes this time), then the lamp leaves that had been set aside earlier,\u00a0now sliced lengthwise, added for a minute or so, the pork removed from the skillet and arranged on 2 plates, brushed\u00a0with a little horseradish jelly [!] from\u00a0<a href=\"http:\/\/www.berkshireberries.com\/\"><span class=\"s2\"><b>Berkshire Berries<\/b><\/span><\/a><\/li>\n<li>ten or 11 Pinto (or <a href=\"http:\/\/www.johnnyseeds.com\/vegetables\/potatoes\/pinto-gold-potato-tubers-3282.html\">Pinto Gold<\/a>) potatoes\u00a0from Norwich Meadows Farm, scrubbed, boiled, unpeeled, in generously-salted water until barely cooked through, drained, halved, and dried in the\u00a0still-warm vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, tossed there with a bit of Portuguese house olive oil from Whole Foods Market, and a cuttings from the stem of a spring red onion, also from Norwich Meadows Farm, seasoned with sea salt and freshly-ground black pepper, arranged on the plates, sprinkled with chopped bronze fennel, once again from Norwich Meadows Farm<\/li>\n<li>one bunch of beautiful rainbow chard from\u00a0Eckerton Hill Farm,\u00a0wilted in a couple tablespoons of olive oil in which 2 sliced spring garlic stems from\u00a0John D Madura Farm had first been heated and slightly softened, seasoned with sea salt and freshly-ground black pepper, finished with a little juice from an organic Whole Foods Market lemon, and, finally, a drizzle of olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17055\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/Ress-Lage-Ruedesheimer-Schlossberg.jpg\" alt=\"\" width=\"500\" height=\"471\" \/><\/p>\n<ul>\n<li>the wine was a German (Rheingau) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=37940&amp;searchtype=Contains\">Rheingau Riesling Trocken, Weinhaus Ress 2016<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.ecmrecords.com\/catalogue\/143038752377\/valentin-silvestrov-metamusik-postludium-alexei-lubimov-radio-symphonieorchester-wien-dennis-russell-davies\">an album of some of Valentin Silvestrov&#8217;s music for piano and orchestra<\/a>, Alexei Lubimov performing at the piano, with Dennis Russell Davies conducting the\u00a0Radio Symphonieorchester Wien<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>[image of <a href=\"http:\/\/www.balthasar-ress.de\/\">Weingut Balthasar Ress Weinberge<\/a>, in Hattenheim, Rheingau, from <a href=\"http:\/\/www.bauer-vinothek.de\/balthasar-ress\/\">this Weinhandel site<\/a>]<\/p>\n<h1><\/h1>\n","protected":false},"excerpt":{"rendered":"<p>Mischling Deutsch. Sure there was Kassler, but the meal was more &#8216;free&#8217; German than &#8216;serienm\u00e4\u00dfig&#8216; German. It was also very\u00a0allium-y, spring allium-y in particular: Each of the entr\u00e9e&#8217;s 3 elements included a different local mild spring &#8216;onion&#8217;. The vegetables were superb; both potatoes and chard, like almost everything else, were from the Union Square Greenmarket, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-17042","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17042","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17042"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17042\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}