Basement Baker
Hold the Bakin'
comments (2) October 11th, 2009 in Blogs
Andy Corson, contributor
5 users recommend
There's nothing like a tasty burger for breakfast.
This post has absolutely nothing to do with baking (I didn't even bake the bun!), but it does have to do with local. My last farmers' market of the year was yesterday, so we stocked up on greens and locally raised, grass-fed ground beef. The market was good to us over the summer, and we sold a lot of yummy stuff, but one of the best parts about it was eating this burger. I had one for dinner last night and again for breakfast this morning.
The beef is from Meili Farm in Amenia, NY and the greens and tomatoes are from Ridgway Organic Farm in West Cornwall, CT. Craig and Sophie Meili raise their cows and pigs on a natural diet and the meat is flavorful and fresh-tasting (not greasy at all). Jayne and Gordon Ridgway have a knack for raising gorgeous-looking and great-tasting organic vegetables, which put the burger over the top.
The sad thing about eating this burger was that it reminded me that the growing season in Connecticut is over - locally raised meat, on the other hand, can be enjoyed pretty much all year. Google your state's department of agriculture and look for locally raised meat. Call a few farms and ask if you can visit and see how the animals are raised. If the farmer does it the right way, I am sure they will have no problem giving you a tour. I am not promising any life-changing events here, just a better understanding of where great food comes from!
Andy
posted in: Blogs, farmers market, burger, locally grown, locally raised meat, basementbaker
About the Basement Baker
The Basement Baker is about following your passion and starting a community oriented bakery. Whether you are thinking of starting your own food business...or just looking for a little baking inspiration, the Basement Baker is blogging about it.
Andy Corson works for the Taunton Press and runs his own baking company, American Artisan Bakery, out of the basement kitchen of a 19th century church in Sandy Hook, CT.
When he is not at his day job, baking or blogging, Andy can be found selling his products throughout western Connecticut or searching the area for locally grown ingredients.
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