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News from North Pond
March 2009
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Current / Upcoming NP News and Events
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In a sagging economy and in an otherwise uneventful month, we're planning an economic event! That's right! On the 18th of this month, I'm gathering an informal panel of experts to discuss (with diners) the realities, implications and personal prognoses of our current state of affairs. Following a special
 themed-meal, join an economist, sociologist, journalist, and academic, to probe their insights into where we are, how we got here, and where we're going. Though I can't guarantee it'll necessarily be uplifting, it's sure to be thought-provoking -- and delicious! We'll be sending out an announcement in the next week. Stay tuned - or call the restaurant for more info...
- Let's not forget the most important date this month, the 21st! Sure, it's the first day of spring -
 hip, hip, hooray! - but more importantly, it's the opening of Halibut season!!!!!!!!!! Mmmmmmm. We'll have tasty preparations on the menu soon.
- It's hardly too early to start thinking about Easter on the pond. This year's festivities hop in on
 Sunday, the 12th of April. As in past years, we'll be offering a special prix-fixe brunch all day, beginning at 10:00 a.m. and serving through 6:00 p.m. Consider calling now to book a place at the table.
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Tips from The Green Market
Micro Greens
You may be familiar with the tendency of Corporate America to miniaturize products to maximize profit, but farmers are doing it, too! Maybe the humbler farmers are more genuinely working on their craft, but Microgreens are all the rage. Micros, too, are some of the only fresh (local) product available this time of year in that painful abyss between the end of winter -arghh- and the beginning of spring - yeah.
Microgreens add a burst of flavor and color to many salads and dishes, especially those sometime anchored in the ivory earthtones common in these dog days. Unlike sprouts which are typically harvested before the tender first leaves appear, micros need at least enough growth to begin to show signs of their lineage, and - more importantly - to develop flavor consistent with their nature. While some immature vegetables (think turnips or carrots) require more time to develop their inherent taste, microgreens need to straddle that fine line between not enough time (= no flavor) and too much time (= baby stage).
Microgreens can be grown in a relatively short amount of time - 30 days or less - and are a bit less sensitive to conditions, which means they're more conducive to growing in hoophouses (or even on a windowsill) in the more limited-sunlight days of Winter. We're  currently using bulls blood beet and china radish microgreens on our menu, to boost up the flavor and beauty of our kampachi and pied de cochon plates. You can find local micros at the TinyGreens and Heritage Prairie tables at this month's Saturday markets..
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Seasonal Cocktail
Key Lime Fizz
Visit the Keys before dinner with this tropical refresher...
1 sugar cube
1 Key lime (cut into 4 wheels)
1 oz fresh squeezed Key lime juice
1 oz Death's Door (or favorite) Gin
1 oz St. Germain (elder flower liqueur)
1. Muddle sugar cube and lime wheels in glass, with splash of Key lime juice.
2. Pour muddled ingredients into ice-filled martini shaker, add gin and St. Germain.
3. Shake like a scared manatee - vigorously - and pour contents into highball.
4. Top with club soda, sit back and channel Jimmy Buffett.
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Farm of the Month
TJ's Pasteurized Free Range Poultry
815.848.8961
For over ten years, Tim and Julie Ifft have been raising chickens on grass and alfalfa on their farm in rural Piper City, Illinois. And for the past few years, they've branched out and begun to raise pastured turkeys as well. Equally important for us at the restaurant, though, TJ's provides us with their hens' delicious eggs. Come visit them at the Green City Market on Saturdays, or contact them at tji4@maxwire.net.
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Charity of the Month
The Land Connection
847.570.0701
Each year, we accumulate donations through our wine program for four deserving organizations. Their inclusion on our list is based on their work to help preserve diverse food choices, contribute to the local community, support local farmers, and help commit to a more sustainable future. This month we highlight another worthy contender: The Land Connection (TLC), created in 2001, works to provide consumers with healthy and delicious food from Illinois farms. The non-profit looks to re-establish the vital connection between our food and where it comes from (well, duh!). By focusing on farmer training (through its Farm Beginnings and Farm Dreams work); farmland preservation and conservation; and consumer education, TLC is able to imagine a day and a food system in which every farmer can grow delicious, sustainable food, and every person can enjoy it, locally. The Land Connection
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Tips from the Fish and Meat Market
Cured Meats
In considering the fish and meat we tend to offer in these colder months, I thought it appropriate to briefly cover the resurgence and revitalization of artisanally cured  sausages on the American scene. While the French charcutier is a critical and valued part of the French culture, it's only in the past 5 - 10 years that the general dining public here has begun to cherish the true glory of the pig and all its possibilities. And as the move to utilizing the whole animal -- nose to tail etc. -- has gained momentum, the necessity to make the most of secondary or tertiary cuts of the carcass has fostered a deeper understanding and appreciation for age-old techniques and preparations. Aged salumi, such as genoa or soppressata use economical cuts of shoulder and pure fat to achieve their velvety funk. The belly, once the butt(!) of jokes, has become a staple in fine dining restaurants: cured and smoked for bacon, rolled and hung for pancetta, braised and glazed for hot preparations, or confited for rillons. Even fat off the back and jowls off the head - both cured - have suddenly become de rigeur in their lardo and guanciale incarnations, respectively. And let's not forget about whole front or rear legs -rubbed or buried in salt - which rise again to hang for long periods, developing their tremendous flavor and buttery texture characteristic of the best prosciuttos or jamons.  Well, you get the picture; now's a great time to appreciate this re-emerging specialization.
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Recipe of the Month
Cured Meat Plate, Microgreens with Walnut Vinaigrette
For the Vinaigrette -
2 T apple cider, unfiltered if possible
1 T whole grain mustard
1 t sherry vinegar
2 t walnut oil - cold-pressed
¼ c canola or sunflower oil
2 T vegetable stock
salt and pepper, to taste
- In a small bowl, whisk together the cider, mustard and vinegar with a pinch of salt and (white) pepper.
- Whisk in walnut oil, followed by the vegetable oil. Thin the consistency with vegetable stock so as not to overwhelm the delicacy of the microgreens.
- Season to taste with additional salt and pepper if necessary.
- Dress greens and serve alongside a selection of cured meats and other accoutrements such as cornichons, olives, whole grain mustard and toast or bread.
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Yet Another Pithy Article / Think Piece -- PLUS -- NEW Website/Blog of the Month!!!
Here's a simple parable about The Good Life, something we might reflect upon in our current state of economic crisis: The Good Life
Site o' the Month Obama Foodorama
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