Farm Blog

Posted 8/30/2010 7:52pm by erin goodman.

Slow Roasted Berkshire Pork Belly and Grilled Brined Leg with Summer Vegetables and Smoked Tomato Jam

We have been talking about how much we love Fresh Pork Belly (a.k.a. uncured bacon) since Chef Matt Gennuso worked his magic with it at the Pat’s Pastured Grazing Dinner at Chez Pascal in early August (photo above) and this month our Meat CSA members received some to try, so we thought it might be nice to share a few recipes for this lesser-known, highly versatile and oh-so-delicious cut.


Flying Pigs Farm Fresh Belly Recipe


Emeril Lagasse’s Tangerine-Glazed Pork Belly


Jamie Oliver’s Southern Barbecued Pork Belly


Dallas Morning News’ Braised Pork Belly with Shallots


Do you have a favorite recipe for Fresh Belly? We’d love to hear about it!

Posted 8/25/2010 7:50pm by erin goodman.

Looking for a recipe that combines delicious local tomatoes with your favorite Pat’s Pastured Keilbasa? This recipe comes from Kathy Barrette (our marketing director’s mom) and we think you’ll love it as much as we do!


2 tablespoons Olive Oil

1/4 C White Wine Vinegar

1 tablespoon chopped fresh Parsley

1/2 teaspoon Salt

1/2 teaspoon fresh Basil

1/4 teaspoon Pepper

1/4 teaspoon Sugar

2 Green Onions thinly sliced

1 lb. Pat’s Pastured Kielbasa (grilled or pan-fried) cut into bite size pieces

3 medium Tomatoes chopped

Italian Bread (or bruschetta slices) toasted or plain


Approximately 5 hours before serving: mix well the first 8 ingredients, add Kielbasa and Tomatoes. Toss to coat. Cover and refrigerate. We make this as an appetizer and serve over Italian bread / bruschetta but we think it would also make a great main course served over pasta.


Posted 8/19/2010 7:48pm by erin goodman.

Posted 8/15/2010 7:46pm by erin goodman.

Thanks to everyone who came out yesterday for our Farm Tour! We hope you enjoyed the afternoon as much as we did!

Posted 8/10/2010 7:44pm by erin goodman.

Photo: Tracie Truesdell

Here we are (from left to right) Josh Fusco, Livestock Manager, Patrick McNiff, Farmer-Owner, and Erin Barrette Goodman, Marketing Director, last night at the Pat’s Pastured Grazing Dinner at Chez Pascal in Providence.

Thank you to Chef Matt Gennuso, his wife Kristin, and their amazing staff who took us — and more than 75 patrons – on an incredible five-course culinary adventure. We are truly honored to be part of this beautiful Farm to Table collaboration. 


[  More photos from the evening are available on our facebook page.  ]

Tags: events
Posted 8/9/2010 7:43pm by erin goodman.

Thank you to Rhode Island Monthly readers for naming Pat’s Pastured best “Chicken and Eggs”!!!

Posted 8/3/2010 7:41pm by erin goodman.


There’s a new pup on the farm and we need YOUR help naming him.

He’s a 12-week old Anatolian-Akbash mix specially bred to guard livestock. Right now he’s in with our laying hens being trained by Shep (seen here) and having lots of fun splashing in the water bucket! When he’s older, we’ll breed him with Angel, who guards our sheep.

Got a good suggestion for his name? Come on over to our facebook page and let us know.

All this week we’ll be taking name ideas. Farmer Pat will choose from your suggestions. Winner gets a breakfast — a dozen eggs and a package of breakfast sausage. (To be picked up at one of our Farmers’ Markets. Sorry no shipping.)

Contest will be open until Sunday (8/8) at 5 p.m. We’ll review the entries and announce the winner the following week!

Posted 7/28/2010 7:38pm by erin goodman.


Monday, August 9 at Chez Pascal in Providence

Chez Pascal’s Chef Matthew Gennuso will work his magic with a five-course dinner all featuring Pat’s Pastured grass-fed and pasture-raised products. Farmer Pat will also be on hand to visit with you and answer your questions. The price is $65 per person, not including tax, gratuity or any beverages. Some items may change slightly.

First course: Confit of Chicken Neck and Narragansett Creamery Ricotta Potato Roulade with a Corn and Sherry Ragout

Second Course: Slow Roasted Berkshire Pork Belly Ham and Grilled Brined Leg with Summer Vegetable Tian & Smoked Tomato Jam

Third Course: Almond and Date Marinated Leg of Katahdin Lamb with Eggplant Aigre Doux

Fourth Course: Classic Whole Roasted Poulet Rouge Chicken with Roasted Fennel, Carrots and Yukon Gold Potatoes and Pan Gravy

Dessert: Egg in a basket ~ warm pain perdu, sunny side vanilla custard & ledge ends raspberry preserve

Reserve your spot by calling Chez Pascal at (401) 421-4422.

Posted 7/6/2010 7:35pm by erin goodman.


Posted 7/2/2010 7:34pm by erin goodman.

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