Gyms and Farms: from dedicated to Delicious
Gym:
As a woman, I cannot stress the importance of wearing the correct undergarments when working out. Yesterday, I made the mistake of wearing cute, skimpy underwear and a regular bra to the gym. Well, I was not on the treadmill for even a minute before I found myself picking up my falling bra straps while my cute little underwear went rolling down my hips.
Now, there really is no proper etiquette for said situation. Really, what is a girl to do? I can't pick them up in front of the entire gym and I don't want to stop running and ruin my work out.
Well after an uncomfortable treadmill experience and a quick visit to the locker room, I met with my trainer. We decided to dedicate this session to legs. We started with squats and lunges, and then added weights. After a few grueling sets, we moved into the weight machines and by the time we were done, I was unsure I would be able to walk at all for the next few days. (My legs are beyond sore today) I had just enough time to go home, shower, and get to the farm.
Farm:
When it comes to local, organic farms, I am a true believer. It is so important to support local agriculture and protect our food sources. Here, in
I am aware that this problem is cropping up throughout the
Guy Jones, the owner of Blooming Hill Farms is a really interesting and wonderful guy. He decided more than 20 years ago to farm his father's land – organically. He and his family work the farm. His children work the farm stands and they serve and bus tables during the dinners.
Because of our proximity to
Last night, I sat with my friends Fran and Kaz, and Ron and Michael. Our evening kicked off with Guy's sangria and a plethora of appetizers, including: a pizza margarita and a robiolia and olive pizza; a Tuscan-style bread and tomato salad that utilized all of the different varieties of tomatoes that Guy grows; pickled beet, onion and carrot salad; cranberry-bean bruchetta, and an amazing frittata made of spinach, swiss chard and potatoes.
Before we started the remaining meal, guy introduced the chef-team of Union Square Café, led by Carmen Quagliata, Chef de Cuisine. Accompanying the chef were line cooks and an extern. You could just tell how happy they were to be at the farm – even though they were cooking in very rustic conditions.
At the farm, Guy serves beer, sangria and water. However, many people bring their own wine. Fran and Ron both brought a bottle and we drank heartily throughout the evening. Fran brought a Poggio D'Arna Toscana Rosso and Ron brought a bottle of 2005 Banrock Stanton Shiraz from
In truth, we could have made an entire meal of just the appetizers. However, we then sat down to a full dinner that began with a delicious grilled peach and mixed green salad topped with candied pecans and shredded Manchego cheese.
Our second course came right from the restaurant's menu: ricotta gnocchi dressed with fresh corn and basil condemento. Strangely light and filling at the same time, these Gnocchi were just outstanding. Had we stopped here, we could have been set for the evening. However, we then moved into the main course.
We talked heartily throughout the evening. Ron has a friend that bought a castle in Austria (built in 500ad) and we talked of getting five couples together (not that I am in a couple –but…) and renting it out during the winter for a week of skiing and Austrian dining (anyone interested?).
Fran lives ½ the year in
As our entrée, Chef served us a pasta-less lasagna made from thinly fried eggplant and a deep, rich and acidic tomato sauce made from Guy's tomatoes. They also gave us two sides to enjoy family-style, sautéed green beans, and white corn polenta with fresh white corn that they topped with pesto.
For dessert, we thoroughly enjoyed a grilled white peach dressed in sabayon cream with crunchies (not sure what kind) on top.
All in all – a wonderful evening!
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