Month: April 2016

16_03_24_Green_Star_Farms-966 (1)

A Visit to Green Star Farm

It was a beautiful early spring day in rural, southern Sebastopol, and slowly driving down a long driveway there were chickens to my right and sheep to my left. The grassy fields were a lush, dark green. It was idyllic. At the end of the driveway I parked my car, got out, and took in the fresh, breezy air. After briefly taking in the scenery, I was warmly greeted by Marc Felton and shortly thereafter Sarah Silva, co-owners of Green Star Farm, a picturesque animal farm on 47 acres of pastureland that supplies eggs to us at Peter Lowell’s. The farm is divided among several sections of pasture, each housing a number of different animals, including chickens, hogs, goats and sheep. The chickens, numbering somewhere in the neighborhood of two thousand, are the heart of the operation. With about 400 to 500 per flock, the birds live in mobile coops that are frequently rotated from one section of pasture to another. Sarah and Marc mentioned that they’ve been making the transition from wooden to metal …

16_03_13_Peter_Lowells_March_Recipes-1345

Sausage Stuffed Morels

This recipe is merely a starting point for a variety of different sausages that do not necessarily have to contain chicken. The meat can be replaced with pork, beef, duck or any other protein you want. One variable must remain the same, the fat. Fat is essential to making any sausage in order to keep it moist and flavorful, and let’s be honest, fat is just plain delicious. Roughly 1/4 of the protein by volume should be fat. If you are working with particularly lean meat it is important to add fat to the recipe, usually in the form of pork fat. When we break down chickens at the restaurant, we remove the tenders and as much skin and fat off the carcass as possible. The skin and fat off a whole chicken, along with the tenders, is a perfect ratio of fat to lean. When grinding any meat, it is very important to keep your meat and grinder very cold, almost frozen. The meat should be partially frozen so that it has a “crunchy” …