News

Ramps! Asparagus! Fiddlehead Ferns!: Brooklyn’s 8 Best Spring Dishes

by Sarah Zorn  4/14/14

Northeast Kingdom’s Stinging Nettle Soup: Since Northeast Kingdom is staunchly committed to sourcing their ingredients locally (or foraging for them with their own hands), spring produce is just beginning to find its way onto the menu. But a stinging nettle soup serves as an excellent teaser for dishes yet to come, the luminous greenness broken only by a yolky oblong of halved egg and a swirl of crème fraiche.

18 Wyckoff Ave., (718) 386-3864

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NEK FARM

We’ve started a farm upstate to grow the vegetables that we prepare at NEK. We have hens, bees and are making beer and cider. We hope to be offering a CSA to our guests in the near future. Keep upto date subscribe to our Farm Report on our website.

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Follow our OPEN KITCHEN project on Instrgram

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Not meat in a box

We get asked often about our meat, where it comes from, etc.  Here’s the deal.

Every week we buy whole or half animals which we break-down in house.

Working directly with farmers, and breaking the meat down ourselves, rather than buying “meat in a box”,  gives us greater control over the quality of the meat, and knowledge that the animals were raised with care and respect. It also allows us to help contribute to a local economy and support sustainable agricultural practices

Here is Chef Kevin breaking down NY pasture raised beef

https://vimeo.com/87143769

 

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Northeast Kingdom – Bib Gourmand 2014