Whether you hate leftovers or love them (yes, you have to a pick a team), we can all agree that the pile of little bits collected and turned into gourmet grub at Dickson’s Farmstand is top notch. This long-time local meat purveyor has just started taking their butchering scraps and turning them into mouth-watering sandwiches… no morsel is wasted.
A fan of NYers for a long time, Dickson’s Farmstand is known for their unique selection of artisanal beef, lamb, pork, goat, and poultry. They source all their meat from local farms committed to natural, humanely-raised animals and it’s all either grass-fed and grass-finished, organic, and/or heritage breed without hormones, antibiotics, or by-products. On their site you can get a run-down of all the local farms they source from like Herondale Farm, Stony Brook, Stuart Family, The Pig Place, and Wrighteous Organics.
Now onto the yummy stuff… with their hot sandwich bar, Dickson’s meat scraps go straight from the cutting board to the chef, better known as Gabriel Ross from the Gramercy Tavern, Savoy, and 5 Ninth. The menu changes daily based on what’s available and all the bread is sourced from their neighbor, Amy’s Bread. Expect to find drool-worthy combos like house-smoked ham and cheese, pulled pork sandwich with coleslaw and Carolina bbq sauce, bbq mutton with preserved chilies, boudin blanc with apples and onions, beef with bacon sausage topped with caramelized onions and creole mustard, and sloppy joes made from braised beef. There’s also beef chili with Cayuga pure organics red beans, smoked chicken salad, and soon, half-portions of smoked chicken and red cockerel. Need we say more meat eaters?
From the Organic Authority Files
Dickson’s Farmstand, Chelsea Market, 75 9th Ave. between 15th & 16th St., NYC, NY
Image by Dickson’s Farmstand