In Uncategorized on October 28, 2011 at 4:01 am
We wanted to put up a quick thank you here to Jeff, Sarah and Ai Seud at Fair Earth Farms for raising us two beautiful and very well cared for pigs.
Not every pig gets reared with love, in fact it’s a fairly safe assumption that few pigs destined for dinner tables get to run around a farm, get fed fresh organic garden veggies and get daily scratching behind the ear sessions (and the occasional shared sip of beer) from farmers who really puts the welfare of the animals first.
They ran around and lived a social life and ate good food and never had to face the stress and misery of transport at the end of their lives. They lived normal and contended piggy lives and they were cared for in the way an animal should be cared for, whether it’s a pet or not, just because that’s the right way to do it.
And the pork tastes fantastic – like the best pork you’ve ever had. And it’s now been transformed with the best of our abilities into a lot of sausage and ham and bacon and ribs and chili braised pork and a few other things that we hope you’ll really enjoy.
So take a look at the Fair Earth Farm website to see all the cool stuff they’re doing right here in Chiang Mai and if you’re in the neighborhood, come on in for some organic pork!
In Uncategorized on April 2, 2011 at 11:04 am
At the Salsa Kitchen we are interested in:
- Finding the best local meats and produce we can
- Supporting small farmers who farm without using harmful chemicals
- Supporting small farmers who raise their animals humanely
While we are a long way from where we’d like to be, we are proud to have taken some solid initial steps over the past year, namely:
- Becoming a member of Chiang Mai’s first Community Supported Agriculture project, the Mae Ta CSA. Through this we receive a weekly delivery of totally organic fruits and vegetables and we help to support a group of young farmers who are endeavoring to make a go of it through organic agriculture.
- Developing relationships with uplands farmers for organic pork. With the tremendous assistance of the people at Fair Earth Farm and The Uplands Holistic Development Project (UHDP), we’ve been able to make a contract with small uplands farmers near Fang to buy whole pigs, which we butcher on site at the restaurant. These pigs are fed on banana stalks and other organic foods and raised as backyard animals, in pens behind houses – free from the confines, stresses and abuses that plague the factory farmed animal. While this organic pork takes about twice as long to grow to maturity (minus the hormones and frankenfood) we think this just makes for tastier meat. The pigs are a cross between Meishan and Duroc breeds, are fed no antibiotics or commercial feed and live their lives in small family groupings, in covered pens, outside.
Because we buy whole animals, we do sometimes need to supplement with market bought pork (there are only so many ribs on any given pig!) but the majority of the pork we serve these days is organic and supports small and marginal farmers.
Please feel free to get in touch anytime if you’d like to hear more about what we’re doing.
In Uncategorized on February 24, 2011 at 6:23 am
We like to think so anyways – but then we have a different take on nachos than most. While there may be some appeal to the pile of chips with cheese glopped on top style, whenever we dig into such a plate we always end up eating all the good cheesy bits first only to be left with dry and bland chips underneath to end meal.
So we take a different approach. We make sure to make every nacho a work of perfection.
To start with, we fry the chips hot to order. When you order a plate of nachos, we cut up some corn tortillas and then fry them crisp on the spot. It doesn’t take much time and we think it makes for a better plate of nachos.
Next, on each individual chip, we pile on refried beans, sautéed peppers and caramelized onions, a homemade nacho sauce/salsa, your choice of grilled chicken breast or braised red chili beef or pork and then finish it all off with a generous throw-down of grated mozzarella cheese.
Into the broiler and 4 minutes later it’s done – and every chip is nacho perfection.