Farm Menu On Its Way to applewood Brooklyn!

The first stage in the realization of our ultimate farming dream is starting.  Despite the excessive rain, followed by the no-rain-at-all, our crops are starting to take off and hope exists that the garden will flourish this summer after all.  The harvestable crops are coming in dribs and drabs and even that is enough to motivate us to share the bounty (bounty-ette?) with our Brooklyn restaurant, applewood (www.applewoodny.com).
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We opened applewood in September of 2004.  Inexplicably, the day we opened, three other restaurants opened in the same neighborhood.  Today, only two of those four remain, and only applewood maintains its unwavering dedication to supporting local, sustainable, organic food from menu to wine list to cocktails to homemade sodas, bread, and ice cream.  We have never once considered sourcing commercially-produced foods for one reason–we simply don’t believe in eating it.  We won’t serve what we won’t eat and, as a result, applewood has become known as a restaurant with a conscience.  There is even a small group of dedicated followers who refer to themselves as “applewoodetarians” because they’ll only eat meat or fish with us since they know they can trust our sourcing.

Taking it one step further, applewood farm closes the gap even more tightly.  We are raising the crops and animals ourselves and we know, without exception, that the productIMG_2263 we bring down to the city is organic, healthy, clean, and raised with love.  It is this food that we are ready to share with our customers in the new format of a weekly applewood Farm Menu.  This will be a three-course prix fixe for $30 featuring items from applewood farm at every course.  Because we have such a little farm and can only produce so much, the menu will be available while product lasts.  We will re-up every Tuesday, when Chef David makes the trip with all the goodies.

We are set to kick off the first farm menu in July.  Look for honest-to-goodness farm-to-table items such as garlic scapes, beets, beet greens, radishes, mint, chives, cilantro, goat IMG_7624milk cheeses, pork, eggs, arugula, lettuces, and bok choy.  A bit further down the road, we can anticipate a healthy crop of carrots, peppers, raspberries, strawberries, tomatoes, squash, brussels sprouts, and more!

 

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About applewoodfarm

Restaurateur, farmer, bartender, beekeeper, friend, wife, mother, dog lover, cat tolerater, chicken hypnotizer, blogger, and sometime yogi
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5 Responses to Farm Menu On Its Way to applewood Brooklyn!

  1. Peter Steinberg says:

    Laura, David (and Sophie and Tatum)-

    Congrats on this new farm menu! It’s so exciting to see you take your efforts to the next level and Sarah and I can’t wait to come in and literally taste the fruits (and vegetables) of your labors.

  2. Peter Steinberg says:

    Oh, and while I rarely comment I do read every single blog post the day they’re published. Keep ’em coming Laura!

  3. Bill says:

    That is wonderful! I absolutely love the concept of a restaurant partnered with a farm. I admit to being envious. Believe it or not, in our part of the world there is not one single restaurant that serves local food. I don’t mean only local food, I mean any local food. And that is despite the fact that we are an agricultural community. Sigh. Hoping that will someday change.

    “We won’t serve what we won’t eat.” Bravo! As it should be.

  4. Jeremy says:

    Fantastic! Miro and I dined at applewood last night (a DOMA celebration dinner) and, after our wedding there (of course) last October, it was- hands down- the best meal we’ve had there! I enjoyed the tasting menu, which included the your farm-made goat cheese and red leaf lettuce, and Miro (among many dishes) an amazing salad with a most delicious poached black copper Marans egg perched on top. Between the sparkling-wine at the start through the last bite of thyme-chocolate truffle, each course was spot on and served with class and charm. We’re thrilled, and lucky, to have applewood so close to home. Keep up the great work and best of luck up on the farm (and love the blog, btw)!

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