Hay Brulee Anyone?
Grass fed is the rage in some circles isn’t it, in fact throughout the world in a bevy of upscale restaurants grass fed takes on a whole new meaning, and it might just even be a new niche market for Northwest Hay growers. I’m Susan Allen you’ve tuned into to Open Range, I’ll be back after a word from our sponsor. The words ”grass fed”, cause most of us to picture cattle grazing in bucolic fields, some of you might even recall a lean steak at a fancy restaurant. Yet a bevy of renowned chefs throughout the world want to change that perception, and create grass fed humans. Thus a growing trend in upscale restaurants is to serve up something both bovines and equines friends find delectable, hay. According to last weekends Wall Street Journal, cooking section “dried grass is quietly becoming one of the hottest, if weirdest gourmet ingredients on the ground.” A chef in Chicago serves Hay brulee while one of New York’s finer establishments features sweetbreads on a bed of hay. In France you do with the French do and that might mean grazing on ham poached in hay. Could this be a new opportunity for Northwest hay growers? Could our hay could become as renowned as our wines? Will the chefs prefer Timothy or 2nd cutting Alfalfa. Ah the realist in me knows they always watch the bottom line and probably dishing up old grass hay, they same stuff our roping steers eat.