When we invited Katchkie Farm Manager Jon Ronsani to take part in our What’s In Your Fridge? series, he had a suggestion:
Could I adapt the questions a bit? I probably eat more out of the field than the fridge at this point in the year.
So for this special edition, Jon answers every question twice: once from the fridge, and once from the field. It’s a glimpse into how a regenerative farmer thinks about food, where inspiration comes from, and why, in the middle of summer, the refrigerator sometimes takes a back seat to what’s growing just outside.
If a visitor opened your fridge, what would they immediately judge you for?
That’s a great question, that will occasionally cross my mind. I would say that the first impression is the lack of organization in our fridge. There is no specific place where all of the items go. You may find jams on all of the shelves. Eggs may be top shelf right this week and bottom shelf left the next.
If a visitor opened your field, what would they immediately judge you for?
Too many weeds!
How many refrigerators and freezers do you have?
We have two refrigerators and two freezers.
How many tractors do you have?
Katchkie Farm has four tractors. Three are always ready for work. The fourth one is usually ready for work.
What’s one fridge staple you can’t live without?
I would say that the only thing in my fridge that I cannot live without would be raw milk or yogurt. Some food staples like butter or eggs we tend not to refrigerate. I have an interesting relationship with fridges. There was one point in my twenties (when I was not drinking milk) when I unplugged my fridge for a couple of months just to see how much I really needed it. The short of it was that it all worked out.
What's one field staple you can't live without?
One hundred percent tomatoes. This time of year when the tomatoes are just starting to ripen at Katchkie is one of my favorite points in the year. We grow several different types of tomatoes on the farm and they all have their place at the table. The cherries, slicers, and heirlooms are great fresh. The more robust paste tomatoes are also great fresh, but they will make a very delicious sauce, salsa, or can be canned or frozen for a taste of summer in January.
What’s currently in your fridge that’s inspiring your next recipe or dinner?
Farming has changed my relationship with food and cooking. I will usually answer that question while out in the field this time of year.
So... what's currently in your field that's inspiring your next recipe or dinner?
Honestly I would say tomatoes, but I do not want to be too redundant. My second choice is eggplant. We have not had a really stellar eggplant crop in a couple of years, and to see the large Italian eggplant coming to fruition is very inspiring. I’ll bring home a few and fire up the stove, cook until mushy, add some of our Music garlic and finish with some olive oil. To me this is what summer should taste like.
What’s your go-to late-night fridge raid?
Maybe this is not normal, but I have never had a late-night fridge raid! Sleep is too precious.
What's your go-to late-night field raid?
You would have to ask the deer!
If the Yankees (or one of the World Cup teams) stopped by unannounced, what would you offer them?
If a professional sports team stopped by, I would be more than happy to share the milk, but it may not be everyone’s cup of tea. I would certainly offer them some of Liz’s jams! We have those from time to time, and they are a real crowd pleaser. If they needed something spicy, I would offer them some of Stratos’ hot sauce. If they showed up at Katchkie Farm, I would take them directly to the cherry tomatoes!
(From the Field)
Hands down, our cherry tomatoes. If they were feeling adventurous, I would take them out and dig carrots. Most people have never had a carrot straight from the earth. It is a life changing experience.
Do you have a current ingredient fixation? How are you using it?
My current ingredient fixation is very much based on what’s fresh in the fields right now. For the end of July, that would have to be cherry tomatoes, garlic, and eggplant. They are not in my fridge however. 🙂
(From the Field)
My current ingredient fixation could be anything that we are picking at this point in the year. While we are digging potatoes or harvesting garlic, I am thinking of the ways to prepare them. How can I bring out their flavors and how do their flavors add something to the overall mix of what I am cooking?
I was talking to one of my kids about this while cooking the other day and I said it was akin to painting. This vegetable will add a certain brightness to the meal, while this one can balance it with some earthiness. It all depends on what else is in the mix. If you paint yellow over green, it looks different than green over yellow, right?
What’s the most “you” item?
I would say that the most “me” item in the fridge right now would be the jam jar that has barely enough jam in it to spread on a piece of toast, but has been in there for months. This is a habit that I have kept with me for many years. I cannot waste those last bits of precious preserves and just wash the jar out, but yet all of my butter knives will leave jam in the jar. Do they make mini rubber spatulas for this purpose?
(From the Field)
I would say our Adirondack Red Potatoes. They are the true epitome of my generally shy nature. Just looking at the crop from the field all you see are leaves, but hiding under the soil is a very expressive and colorful crop.
What’s your favorite quick snack?
Sorry to keep going back to the milk, but this would be my quick snack.
(From the Field)
At the risk of being redundant, cherry tomatoes!
