Louisville Magazine

AUG 2015

Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.

Issue link: http://loumag.epubxp.com/i/544853

Contents of this Issue

Navigation

Page 125 of 140

LOUISVILLE MAGAZINE 8.15 123 9 Because local and regional farmers provide food to so many Louisville restaurants. Pork shoulder: 77 miles from Garey Farms in Paris, Kentucky, to Boone's Butcher Shop (a USDA-certifed processing facility) in Bardstown, then about 40 miles to Mayan Cafe "We have about 50 or 60 (pigs) at any given time here on the farm. I have six sows and one boar, and they average about 10 per litter," says farmer David Garey. "We have grain feeders out in the feld, so they can go to those feeders, but they generally grub around out in the feld. They visit the feeder before they go to bed at night." (Garey Farms also supplies pork to the Anchorage Cafe, Bistro 301, Equus, Gralehaus, Louvino and Meridian Cafe) 24 miles from Stone Cross Farm in Taylorsville to Boone's Butcher Shop, then about 40 miles to Mayan Cafe "We raise a cross-breed Yorkshire and Duroc," says farmer Patrick Kennedy. "It takes about eight months, give or take, to get a 250-pound live-weight animal, and from one pig you get about 25 or 30 pounds of pork shoulder. If they get too much bigger than that, they get too much fat and they're not quite what restaurants want. They want a little bit of fat marbling, but they don't want a really fatty animal." (Stone Cross Farm also supplies pork to the Bristol, Harvest, Holy Grale and Wiltshire on Market) Eggs: 17 miles from Lakeside Farm in Goshen, Kentucky, to Mayan Cafe Cabbage: 19 miles from Rootbound Farm in Crestwood to Mayan Cafe "We have an early and a late cabbage season. We start harvest of our spring-season cabbage in early June, and it lasts until mid-July. Fall cabbage harvest begins in late September, and storage cabbage will be available until Thanksgiving. Currently, we are growing about 8,000 pounds of cabbage a year," farmer Ben Abell says. "We are a certifed organic farm, so for us, quality cabbage begins with a healthy soil. Cabbage is a heavy feeder, so you need adequate nutrients to ensure a marketable crop. Cabbage is also very susceptible to worm damage. For this we use companion plantings to encourage benefcial predatory insects and biological sprays." (Rootbound Farm also supplies produce to Decca and Harvest) Mozzarella: Kenny's Farmhouse Cheese in Austin, Kentucky Peppers: Triple J Farm in Georgetown, Kentucky Carrots (on plate in photo): Holden Farm in Louisville Green beans (on plate in photo): Gypsy Ridge Farms in Campbellsburg, Indiana To get to your plate at Mayan Cafe in NuLu, ingredients travel from farms all over the state. Some farmers deliver directly to the restaurant and some sell their produce at local farmers' markets, where chef Bruce Ucán shops on Saturday mornings. Here are the origins of some of this pork burrito's ingredients. "We started with about 60 chickens this year, but a raccoon got in and killed about 20 of them, so we have about 40 currently. We have Plymouth Rock, Orpington, Rhode Island Red, Ameraucana, Leghorn and Wyandotte," farmer (and high school student) John Naber says. "Most of our eggs are either yellow or brown, and we have some green eggs too, from the Ameraucanas. They're usually medium to large. On his way to work, my dad drops them off to the restaurant. It's usually once a week, and it's usually about 15 dozen." Why did Naber get into farming? "Because I needed to buy a car," he says. Potatoes (white or purple, depending on availability): 53 miles from Happy Jack's Pumpkin Farm in Frankfort to the Bardstown Road Farmers' Market and the Douglass Loop Farmers' Market, then about three miles to Mayan Cafe "We have about an acre of potatoes," says farmer Richard James. "People like those purple potatoes; they're called Magic Mollies. You want to plant your potatoes in April. Then as soon as they pop up out of the ground, you cover them back up with the plow. You plow them a couple times. You can start harvesting new potatoes at the end of May, and you can harvest all the potatoes in July. You really want your vines to dry to help the skins get tough. (After harvest), I have a cooler and I keep them around 42 degrees. They'll keep till next spring." (Happy Jack's Pumpkin Farm has also supplied potatoes to Harvest and Lilly's Bistro.) By Amy Talbot Photos by Mickie Winters

Articles in this issue

Archives of this issue

view archives of Louisville Magazine - AUG 2015