egg

The second essay in a series by Egg’s cooks explaining why they choose to spend their days flipping eggs and making biscuits:

Before my third year of college, because I was about to move into my first apartment with a kitchen, my grandmother decided that it was time for me to learn how to make sauce. “Sauce,” in my family, is not a generic category of foodstuff, but means only one thing — tomato sauce — and it is the ultimate foundation of cuisine. No one in my family cares about the iconic mother sauces that form the base of classical culinary technique (bechamel, hollandaise, vinagrette, whatever) — for us, there is only one foundational sauce. And when you can make sauce, it is only a short step to the heights of Italian-American cuisine: lasagna, chicken parm, pizza, baked ziti, meatballs (which you must cook in sauce, and not in the oven, even though it is true that they dry out more in sauce). I don’t think I’ve ever celebrated a holiday or a family birthday that didn’t include a dish with sauce in one form or another. [Read more–>]

Our last farm dinner of the year is coming up! This coming Wednesday, October 26th, we’ll be serving the best of our fall produce from the farm and building a menu around goat from Heritage Foods. (You can read more about Heritage’s interesting work with goat dairies here

If you’ve never seen goat anywhere other than stewed in a curry, you’ll be surprised at some of the things we have in store: mocetta, a dry-cured goat ham. Goat sausage. Thin-sliced roasted hams tossed with some beans and new potatoes from our farm. Shanks and necks, braised and pulled for a sauce. Belly cured in the style of bacon.

And even though it’s starting to cool off–even dipping into frost at nights–there’s still lots going on at the farm: tomatoes are still ripening in the greenhouse, fall and winter squashes curing in the barn. Frost-hardy greens are getting a start in seed flats for a long winter in high tunnels to keep us eating fresh and local produce right through January.

Call us at 718-302-5151 any day before 6:00 and reserve a table for next week’s dinner. We’ll have one seating at 8:00, and it will include 4 courses and dessert, along with Brooklyn Brewery beers. The cost of the dinner is $65.