It's January and while you'd expect the Greenmarket at Dag Hammarskjöld Plaza to be quiet, it was still pretty hopping around lunchtime on a recent Wednesday. Fifty degree weather in January tends to do that to people. At this time of year Dag Hammarskjöld has the usual offerings one could expect. Apple orchard? Check. Bakery? Check. Beef or pork farmer? Check.
Laurent Danthine has been raising heritage breed cattle and hogs for three years now. Originally from Belgium, he's living out his dream to be a farmer in Upstate New York. His farm, Elysian Fields Farm, sells grass-fed beef and pastured-raised, organic grain-fed pork. The cattle, which are black with a white stripe around the belly, are a heritage breed called Galloway that comes from Scotland. The hogs are Gloustershire Old Spots. Because there's little to no marbling, cook grass-fed beef at a low temp and eat it rare or medium rare. According to most folks, pork can have some pink left – undercook it just a bit and it will stay juicy.
At Elysian Fields Farm: Beef tenderloin, $25.95/lb; NY Strip, $16.85/lb; rib eye, $15.28/lb; ground beef, $7.75/lb; pork tenderloin, $16.84/lb; pork chops, $12.55/lb; bacon, $11.40/lb; spare ribs, $9.05/lb. In addition to the usual cuts, Elysian Fields Farm carries all the organ meats as well as tongue, which Laurent was holding back for a regular – a Russian woman who buys it nearly every week.
You can find Elysian Fields Farm on Wednesdays at Dag Hammarskjöld Plaza and at Abingdon Square at West 12th Street and Hudson on Saturdays.