Category Archives: Farmers Markets

BREEDING HERITAGE PIGS IN NEW JERSEY: JESSICA ISBRECHT AT GREEN DUCHESS FARM

How does a thirty five year old Jersey Girl with a degree in biology become a sustainable farmer? Jessica Isbrecht, a self proclaimed anomaly, is raising heritage pigs, chickens, goats, and a handful of turkeys, rabbits and geese on 30 acres of the 2,740 acre tract of land left to the state of New Jersey by heiress, socialite, and philanthropist, Doris Duke.

A mid-July visit to Isbrecht’s Green Duchess Farm led us through the suburban town of Hillsborough, New Jersey. We pass by the gravel entrance once, twice, three times. The approach is remarkably quiet and austere; a rabbit sprints across the road and we spy a large sow behind the trees.

Greeting us first are two Tom turkeys; vibrantly showing off their crayon-box plumage, and two tawny hens. A sweet tribe of the friendliest bleating goats arrive next, alerting every other being within earshot that visitors have arrived at this quintessential farm. Isbrecht rounds the corner of a vintage whitewashed farmhouse, that we later learn is the oldest in Somerset county. Sarge, a somewhat ferocious watch-goose waddles in — a little late to the party — a little less friendly than the other farm inhabitants he’s intimidatingly good at his job.

Growing up in Long Valley, New Jersey on a Christmas tree farm where her parents also raised and bred race horses, Isbrecht says “I had lots of pets and was comfortable with animals, but my parents emphasized education. I went to the University of Delaware and got a degree in biology. I had a fixation on whales and wanted to scuba dive and be a marine biologist.”

“I got a job with an environmental consulting firm that took me to office buildings and involved a lot of travel,” Isbrecht adds, “I worked in environmental testing in commercial real estate. But then my Mom got sick.” Within six weeks of taking her to the hospital, her mother passed away. A downward spiral of grief and depression ensued. “I felt really lost,” she said.

“I came upon the idea of working part time. My partner Byron Igoe, a computer programmer who I’ve been with for 5 years, encouraged me to do this. Seeking out farms to volunteer on brought me comfort. One area where I volunteered was the “incubator” at Duke Farms. I took every class, went to every workshop, while still working part time in the city.”

“I leased land in Franklin Township — 8 acres — and started raising chickens, ducks, and turkeys.” She started selling her organic products at farmer’s markets. Pasture-raised chickens and turkeys that she began taking orders for, months before the Thanksgiving holiday.

“Going from 8 acres to 30 acres was a little overwhelming. This year I’ve scaled back my diversification of species to primarily pork,” she said, adding, “There are very few female pig farmers. I’d like the farm to be 100% pigs.”

The pastures are segregated. Chickens roam a field in one area of the farm under the watchful eyes of the guard-geese. It’s not unusual to lose an animal or two to a hawk or lurking fox. Isbrecht thinks the geese do a better job than the Alpacas in guarding chickens in the pasture.

How does she go about raising her Red Wattle, Duroc, Gloucestershire Old Spot, and Berkshires in a humane, sustainable environment?

The pasture is separated into quadrants planted with organic grains such as alfalfa, rye and barley. “I intensively manage their foraging in the allotted acreage, moving them regularly. I do my best to make sure that the natural behaviors they express such as rooting are benefiting the landscape not destroying it. Sometimes mud is unavoidable like after a heavy rain storm but I actively mitigate the creation of muddy, smelly, pig-sty conditions. That quintessential image of a pig farm is not healthy for the animals, not beneficial to the environment and not pleasant for the humans.”

“I raise animals in a pasture and even if they’re going to be a meal for us, they get to have a good and natural life. 99% of pork in the U.S. is commodity. They’re bred white pigs with no protection from the sun. From stressed out pigs you get gray unflavorful meat.”

The pig’s name is Spot, and she’s a Gloucestershire Old Spot and Red Wattle heritage mix breed. Sitting atop her rear end,  Isbrecht is checking to see if Spot is in estrous. If her hind quarters lock up, she’s ready to be bred, and her hind legs did indeed lock tight.

When the pigs are ready for slaughter, they’re sent to a USDA slaughterhouse about 20 minutes away. The meat is then tagged and sent to a small family owned and operated facility in Nazareth Pennsylvania.

Who’s buying heritage pork? “It’s a 50/50 split. Restaurants buy whole and half pigs. We sell the rest at farmer’s markets and the store on the property here,” she said. Bacon, sausages, pork belly, and chops can be found at a booth she shares with Meg Pasca — a flower farmer, who also has a farm in Hillsborough — at the Sea Bright farmer’s market.

A little more than two years ago at the then newly established farmer’s market located in the municipal parking lot in Sea Bright I first met Isbrecht. At the time, her focus was more poultry and less pork.

I met Isbrecht a second time at a chef’s table dinner in Little Silver, NJ. She supplied the entree, a piglet named Clyde. Owner and executive chef Laercio Chamon Jr hosted the meal at his acclaimed restaurant, Graze. It was my literal introduction to farm-to-table dining. You can read more about that dinner here. Chamon, also teaches butchering classes half a dozen times a year in his restaurant and is planning to teach a class on butchering a steer next.

Isbrecht gives us a lot of food-for-thought. Is it worth the additional cost to know where and how your meat is raised? Is the meat better? Is sustainable farming an issue that concerns you? How about humanely raising livestock?

The quality of the pasture raised pork tastes different than most options you’ll find in a supermarket. It is fattier, moister, and a little sweeter. Knowledge of how the animals we eat are raised has become an important issue to us at Flavor Chronicles.

An update on Spot, the afore mentioned pig, “Is currently dating my young boar and will hopefully get pregnant,” Isbrecht said. In the mean time one of the pregnant sows on the farm recently gave birth to 15 piglets.

In an effort to modernize record keeping, Isbrecht and Igoe came up with an organic record keeping App, “so you can enter your data for certification and record keeping,” called Veggie Tables.

Green Duchess Farm: 397 New Center Road, Hillsborough, NJ

973 602-7376

jess@greenduchessfarm.com

 

 

LEMONS: TWISTED AND SQUEEZED

lemons

At what point in the English language did lemons become a metaphor for life? Eggs in my opinion make more sense. My life has become scrambled, or things are going over-easy. Maybe life has become deviled or hard boiled? We’ll go with lemons though.

Continue reading

POBLANOS PEPPER AN OLD DISH WITH HEAT

Stuffed peppers, yawn…the old fashioned dish I was sure to try to miss in my Mom’s kitchen. Green peppers stuffed with a mixture of hamburger meat and rice, covered in tomato sauce and baked. Not something we tend to crave, but toward the end of summer when the garden is swimming knee deep in peppers, it’s the poblano that puts a new spin on this tired old dish.

stuffed poblanos Continue reading

EATING CLYDE: A CONSCIOUS MEAL

Green Duchess Farm in Franklin Township, NJ raises chickens, pigs, ducks and turkeys. The animals are pasture-raised, antibiotic-free, and humanely-raised. What does this mean?

082615zoechamonjessFarmer Jessica Isbrecht and Chef Laercio Chamon Jr. and Clyde.

Continue reading

CHEF’S TABLE: COZY IN WHO’S KITCHEN

Not a myth: Chefs tables really do exist. There are only a handful in all of New Jersey but bigger cities such as New York, Chicago and Los Angeles seem to be teeming with them. Monmouth County has two restaurants with specifically designated tables open to or inside the kitchen and a few quasi chefs tables in the form of cooking schools.

081315chefstable1Chefs table at Zoe in Little Silver, NJ.

A documentary series on Netflix delves into the lives and careers of half a dozen famous chefs. It’s interesting and entertaining, but not essentially about actual chefs tables.

The Red Bank area boasts two such atypical dining options, one can be found at Zoe in Little Silver and the other at Nicholas in Red Bank. There is a third option in Fair Haven where you can enjoy a meal while getting to know a chef better. Taste and Technique Cooking Studio has hosted many local celebrity chefs often managing to teach a trick or two while impressing a small crowd.

081315chefstable7Salmon served over cheddar grits from Zoe in Little Silver.

Those who eat to live probably won’t appreciate the idea of eating a gourmet meal while getting to know the chef in a more intimate setting. But those who live to eat, who collect recipes and equate most of their life experiences to the meal consumed in the moment, who memorialize their lives bite by delectably important bite … these are the people who wind up paying the big bucks to sit at a chefs table.

081315chefstable6Smoked habanero salt encrusted duck breast platter with potatoes au gratin and pickled vegetables from Zoe in Little Silver. 

So let me break it down for you. A coveted reservation at the chefs table at Nicholas will run you $150.00 per person. Tax, gratuity and booze not withstanding. Pricey? Yes, but the bragging rights might make it worth the money.

Laercio Chamon, known to most as Junior, is owner and new executive chef at Zoe. He’s just getting his feet wet with organizing his chefs table. A few months into owning the place, he is changing things to meet his own desires and expectations which include locally sourced produce and meats. He tells me that he is willing to work with customers to accommodate a chefs table experience based on specific desires. Currently offering a chefs table meal of pasture raised suckling pig with all the accoutrements, the meal will set you back about $80.00 per person. Tax and gratuity again add to the price, however, this is a BYOB restaurant which gives you the option of pricing your wine and beer high or low.

via45tasteandtechChefs Lauren Phillips and Claudette Herring, owners of Via 45 in Red Bank demonstrate to about a dozen at Taste and Technique in Fair Haven.

Taste and Technique Cooking Studio offer chef demonstrations that run about $75.00 per person. You will observe the preparation of a complete meal. Usually three or four courses. It is also a BYOB. Although the chef in this case doesn’t have the benefit of home court, every chef I’ve observed in this venue has not only taught me a thing or two, but has thrown together an awe inspiring meal.

joescornchowderA bowl of corn chowder embellished with whole lumpmeat crab cake was a memorable highlight at Taste and Technique prepared by a much missed chef, Joe Romanowski.

The take-away is an unforgettable experience as opposed to just another dinner out. Getting to know how the chef thinks and operates, the possibility of making a connection and being fed an outstanding meal. Life is all about the experiences that we stack up. A meal at a chefs table might just be every foodies dream-come-true. It is a step above the ordinary and worth every extra penny you spend. Book a reservation soon and let me know what you think.