Hay Brulee Anyone?

Hay Brulee Anyone?

Susan Allen
Susan Allen

 

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.
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