Know Your Farmer at Rogue Artisan Foods, courtesy of Savor
The local food movement encourages people to eat food that doesn’t travel far to their table and to get to know the farmers who grow it.
It’s an easy feat with Rogue Artisan Foodsbased on a seven-acre farm in the Applegate Valley. Flavor, our food segment, focuses on the operation in this month’s session. Will Smithfood stylist and segment producer, welcomes Gilly Gifford shortsthe co-owner of RAF with her husband Evan.
She knows farm-to-table food, with experience in kitchens and farms on two continents.
We get the story on his farm produce and get a new Will in Savor recipe for June.
Birria Goat Tacos
Use it as a taco filling or serve it over rice as a stew.
4 tablespoons oil divided
1 white onion diced
8 minced garlic cloves
1 teaspoon of cumin
2 teaspoons of oregano
1 teaspoon chili powder (I like chipotle powder for a smokier flavor)
2 tsp coriander
2 cinnamon sticks
14.5 oz tomatoes (I like the fire roasted type)
3-4 cup beef broth
3-4 lbs of goat meat in pieces
6 dried chiles, New Mexico, guajillo, ancho or pasilla, stemmed and seeded
Small corn tortillas
Your choice for toppings, salsa, cheese, chopped onion or shallot, pickled onions, cilantro are just a few.
-Heat the oil in a Dutch oven over medium-high heat. Add onion, garlic and spices, sauté until onion is tender and spices are fragrant. Stir in tomatoes and broth. Remove from fire.
-In another pan add the rest of the oil and brown the meat, season with salt and pepper. Once golden, add to the Dutch oven.
-Clean the pan and toast the chiles in the pan until fragrant and golden.
-Place in a Dutch oven and cook for 2-2 ½ hours, until the meat is tender and falls apart easily.
-Remove the meat to a plate and allow the stew to cool.
-Purée in batches and return to a Dutch oven, replacing the meat.
-Allow to warm and the flavors to marry.