I picked up a couple of two-inch-thick heritage pork chops from Such & Such at Tower Grove Farmers Market. Brined in local sorghum and pan roasted, these chops are succulent and tender -- and perfect with a sweet-tart cherry sauce.
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I paired my recipe for sorghum-brined pork with a Chambourcin from Mathany Family Vineyards, a sustainable winery located in the Ozark region of Missouri.
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Each Homie Hospitality dinner is unique, pulling fresh ingredients from the farm and featuring whatever is at its peak, all cooked over live wood fires (yes, multiple fires).
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In a time when it's easy to find our differences, the "friend to table" approach at these dinners offers warmth and welcoming to everyone who pulls up a chair.
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At Tower Grove Farmers Market, Farm Spirit and Such & Such operate side by side, Ryan enticing people with smash burgers in one tent and Autumn offering up gorgeous produce and massive heritage pork chops for people to cook at home in the other.
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If they want wood, they cut down trees. Want cooking equipment? They weld it themselves on site. From all of the food coming from the farm to the hand-built kitchen where the dinners are plated, just about everything at Such & Such has been crafted on site.
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Such & Such is a diversified farm, meaning that there's lots of stuff growing here, from pigs and goats to produce and herbs. This means "you have a lot of irons in the fire," says Autumn. "But that's what we wanted to do. We wanted to be a diversified farm that's a one-stop shop."
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The goats are milked year-round and during the winter, when there are fewer market opportunities, they were looking for a shelf-stable product that would allow the milk to be fully utilized. Goat milk soap was the solution.
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"Farming in general is the thrill of victory and the crushing agony of defeat," says Dave. "It's hard." Farming is full time and you have to learn, adapt and power through, no matter what situation is presented.
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It was clear they had struck a cord with people and those first few dinners paved the way for an ongoing farm dinner series -- and a new direction for everyone involved.
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Autumn and Dave went all-in on a farm outside of St. Louis. Instead of "working a full time job to get money to pay the electic bill ... we'll just work really hard and heat the house ourselves -- and feed ourselves food too," says Autumn.
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