Home grown tomatoes, home grown tomatoes,
What’d life be without home grown Tomatoes,
There’s only two things that money can’t buy:
That’s true love and home grown tomatoes.
Lyrics to Blue Dogs Band

With the Blue Dogs Band lyrics ringing in my ear “There’s only two things money can’t buy, That’s true love and home grown tomatoes” ….this southern vegetable(oops) I mean fruit was last Thursday’s  For Food’s Sake celebration with Chef Nick Melvin and Farmer Andrew and Christina Norman.  Featured in Elle Décor,  the dinner took place at the historical home of For Food’s Sake Member’s, Allison and Warner McConaughey. Members were swept away with the restored 1920 Tudor home’s contemporary personality mixed with historical trim, venetian plaster walls and an open kitchen. The evening was jump-started with a rock glass of “BLT” Tomato Lemon Water with bacon infused Vodka lettuce ice followed by pure pork goodness: pork head terrine with tomato jam and green tomato pickles. If you have any aversion towards the idea of head cheese, take one bite of Nick’s paired with his homegrown green tomatos and you’ll quickly become a convert towards its affection! And if you thought his amuse presentation were over, his tomato and buttermilk cheese tart simplistic flavors were delicious!  Affectionately called “tomato man”, Farmer Andrew charmed us with his humorous personality . With many of his exotic heirloom seeds purchased at varying costs from around the world like Galapagos, members laughed when he jokingly offered a dollar a seed from our plates. He reminded us that supporting the farmers inherently prevents the demise of heirloom seeds. As if you thought the night were coming to an end, 1st course was served outside in the McConaugheys’ elegantly landscaped back yard terrace with our signature candelabras dispersed on the table for soothing ambient lighting. Albeit a bit balmy, conversations almost halted as guest savored the carpaccio tomato, pickled GA trout, peppercress and a delicate quail egg. Who knew carpaccio didn’t have to be meat [wink]! 2nd course was the crowd favorite with the southern comfort dish of yard bean succotash pie with a warm bacon vinaigrette. What is most challenging in an environment of serving 48 guests at once is for a chef to not overcook the fish. Nick’s sorghum tea, steamed halibut with Andrew’s okra was moist, flaky and so delicious. A great meal should always have a sweet ending and guest moved down to the wine cellar for a creamy delicate sweet potato crème brulée in the quintessentially southern-mason jars.  Topped with Sweet Corn Ice-cream , I don’t think I’ve ever tasted icecream so out-of-this world! More photos to come but the menu is below.

June 23 2010
Chef Nick Melvin & Noring Farms

“BLT” Tomato Lemon Water Bacon Infused Vodka Lettuce Ice
Tomato and Fresh Buttermilk Cheese Tart w/ Smoked Sea Salt
Pork Head Terrine w/ Tomato Jam And Green Tomato Pickles

First course
Carpaccio Tomato, Pickled GA Trout, Peppercress, Quail Egg
Suggested wine pairing:
Cremant de Limoux NV, Sparkling Rose
Second course
Pie of Yard Bean Succotash, Warm Bacon Vinaigrette
Suggested wine pairing: Weins-Prum Riesling, Germany 2007
Third course
Vinaigrette Sorghum Tea, Steamed Halibut, Okra
Suggested wine pairing:
Mestre Michelot Bourgogne Blanc 2006
Fourth course
Crème Brulee Sweet Corn Icecream
Suggested wine pairing: Elio Perrone Moscato d’Asti

PHOTOS provided by Kitty Ray Swain

Q & A with Farmer

What prepared you to be a farmer?I basically grew up on the farm located across the street and spent a lot of time in the fields.  Some of my fondest memories from childhood are picking bushels of corn in the morning and grilling some of them for lunch in the afternoon.  Fresh is as important in the produce industry as it is in the seafood industry.

What is a unique feature and how many acres do you farm?We have 15 acres in Conyers.  The most interesting feature about the farm itself is that previously to our farming it for produce it was a dairy farm for well over 75 years.  The topsoil is over 18 inches deep and I’ve never used (or needed!) any fertilizer.

Tell us about your main crops and how you chose the varieties. Heirloom tomatoes and peppers are our cornerstone products, but we do it all from carrots, beets and radishes to beans and corn.  We only choose unique old world varietals because of the superior taste, quality, and lack of genetic tampering.

How much of food goes to farmers markets and or restaurants? 95% of our products go to restaurants.  but we do sell small portions to local markets.

What challenges do you have as a farmer? Small farmers have a much larger production cost per acre than the larger scale farmers do.  Niche farming allows us to compensate for that by growing a higher quality product and thereby increasing our gross income per acre.

Where do you see farming in the future?A larger and larger portion of restaurant menus is already being devoted to local farms.  I see this trend not only continuing but expanding in the future.

Where would be your ideal location for your last supper, what would be your meal & music and who would join you ? Anywhere in the south of France, in a wine vineyard, overlooking the Mediterranean.  Sitting at the table would a be a handpicked group of Atlanta chefs, local farmers, friends and family.  Whatever is local and fresh would be the appropriate meal, accompanied with local wine, and Paul McCartney would sing in between courses.  And there would be many courses.

Noring Specialty Produce was an idea formed out of a love for food. Andrew Norman, a native of Georgia, was raised on a farm and combined this experience with his 8 years in the wine business to create a unique farming business. “Foodie gone Farmer” as he likes to refer to it. Andrew grew up in the horse country of Conyers, GA and got farming in his blood by working the Rohrabaugh Farm in Rockdale County.  14 years in the restaurant and wine industry fostered an understanding of the restaurant industry, helping to foresee and meet their needs. Christina cut her teeth in the corporate marketing divisions of Pepsico, Countrywide, and Citysearch.  Since Noring Farms was created in March of 2006, she has worked diligently to get the name known and as of April 1st, 2010 now works for the farm full-time.  Noring  the name is a combination of Norman and Waring, Andrew and Christina’s last names.

We have 2 Acres of Land located in Conyers, Georgia. Our original niche product was heirloom tomatoes and we have quickly expanded to be able to provide more seasonal old world exotic varietals. Our original customers were local restaurants and then we expanded to serving area Farmer’s Markets and our next venture is a “Farm to Door” project that will deliver a fresh varietal basket weekly to local residents. We look forward to giving you fresh, local, unique produce .