I’d wanted to visit the Rogowski Farm for a long time now and yesterday, Saturday the 19th, was the day. A cold and breezy day in mid-winter might not sound like the best day to visit a farm but then again, why not.
Another chef I’d met at the Rockland Better School Food Coalition conference in September, Cathy Vogt (www.anaturalchef.com), was teaching one of her monthly classes in their kitchen facility; I thought I’d catch up with her. She was teaching some simple natural foods, for people who wanted to change their diets, using Miso, Tamari, Ginger, Beans and Squashes and whatever was growing in the Farm’s winter tunnels. I tasted some of the mixed bean stew and red quinoa, a shiitake-kombu broth, and an orange and ginger squash stew, all of which revived me from the hour long drive. It was a nice ride through the mountains and through the open fields. My eyes caught the occasional cows lolling in mud and some sculptural rusted out farm equipment. All surrounded by the big sky. I got to buy some wintered root vegetables and greet the Rogowski’s. (www.rogowskifarm.net)
This is how you get there: Take 287, the New York State Thruway north, to 17N (Sloatsburg). Go through Tuxedo until you see the sign for 17A to Greenwood Lake, 8 miles - then a bear left at the end of town, another 6 miles through the ups and downs of the mountain pass road and you are in Warwick. When you reach the end you will be at Route 94 having to decide to go right, into Warwick village, or left. Go left and keep going until you get to a light at CR-1; there is an arrow pointing to Pine Island. Take a right and keep going over hill and dale -- until you come to Pine Island. There you will see a place on the left called the Jolly Onion Inn. Take a left on to Glenwood Road and drive about another 3 or 4 miles - on the right is Rogowski Farm. In front are some rustic signs. If you pass it, just turn around and come back. I forgot to take a picture of the front -next time. If you look on Mapquest you will find an entirely different way to get there; it's up to you.
If you stayed on Rt. 94 you would come to Jonathan White’s Bobolink Dairy after a few turns here and there, but that is for another day.
Pictures posted here are of Carol Vogt at the end of her class, also some arrangements of food for sale in the Rogowski’s barn.
Here is one of my healthy miso recipes:
MISO-PEANUT SAUCE TO POUR OVER HOT STEAMED VEGETABLES
(serves 2 or more)
Sauce:
1 Tablespoon Light Miso Paste 1 Tablespoon Peanut Butter (just peanuts, please) or Sesame Tahini
1 clove Garlic, smashed and pureed
Water
1 Tablespoon Tamari, or to taste
1 Tablespoon Yuzu or Lemon Juice, or to taste
1 teaspoon Roasted Sesame Oil a dash of Hot Chili Oil
optional Garnish: Szechuan Peppercorns, ground Cilantro or Parsley
Mix together the Miso and Peanut Butter. Add enough water to liquefy to the consistence of heavy cream. Beat well with a whisk to break up any clumps of the paste. Beat in the garlic clove, then the rest of the ingredients. Stir well.
VEGETABLES:
3 small or 2 large Sweet Potatoes (about 1-inch in diameter, or if larger make vertical slices first)
Peel the entire potato, if you like, or peel in irregular stripes. Use a turn and slant diagonal cut to make chunks.
1 Delicata squash, seeded, cut in rings about 3/8-/12-inch thick OR - any vegetables of your choice.
Steam until fork tender. 1 red or orange bell pepper, seeded, cut in small to medium dice
ASSEMBLE: Put the bell peppers in a serving bowl. Add the steamed vegetables when they are done. Pour the sauce over and toss lightly to coat all the vegetables.
Garnish if you like with Roasted and Ground Szechuan Peppercorns, and Cilantro or Parsley.
Serve while warm but also tastes fine room temperature or chilled.
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