Today, on the way to the gym, I found my inspiration for a new Dutch Oven recipe on the radio in a report from NPR entitled: “Literal Farm To Table: Here’s The Dirt On Chefs Cooking With Dirt.”

“What’s the next big foodie enthusiasm? Robust flavors, earthy scents and lusty textures from the very soil that nourishes life” NPR staff asked.  They then went on to share:

“It’s called Veritable Cuisine du Terroir — literally, Food from the Earth Really — and in their copper-clad kitchen in the Marais district of Paris, chefs Solange and Gael Gregoire run one of the hottest bistros in a city long celebrated for its culinary prowess.

“Their restaurant, Le Plat Sal — which translates to The Dirty Plate — prepares four-star signature dishes, like Roche Dans la Croute, a rock from Mont Lachat folded into a pastry crust, and Boue Ragout, a stew simmered from the mud of the Seine River, washed down with a surprisingly delicate vintage of Du Vin d’Egout, a smoky gray wine distilled from Paris sewer water.

“‘The rich earth, so alive with vitamins and minerals,’ Chef Solange Gregoire told Scott Simon, host of Weekend Edition Saturday, and ‘the mud of the earth that caresses our toes, the sand kissed by the sun, and rocks.’

“She lifted the top of a copper pot and asked, ‘It smells good, yes?'”

Simon admitted that it did smell good and tried some. Gagging and coughing, he belched:  “That tastes like rocks and dirt.” And so, the report continued with adaptations from Mexican cuisine using chunks from Wrigley Field.

My favorite statement came from Danny Meyer, the New York restaurateur and author who founded The Shake Shack and is quietly beginning his own new national chain called Rock in Roll.

“We think artisanal rocks, locally sourced and freshly prepared, are the next great American elegant-casual-customized-locavore-hand-made-food enthusiasm,” Meyer told Weekend Edition.

Meyer promised that his chain would open its “first two restaurants this fall, near his hometown of St. Louis, with rocks and dirt locally sourced from Laddonia and Cabool, Mo.”

Thus, my inspiration unfolded. I live on the Provo River, it is full of rocks and there is a canal in my yard too. It is filled with the foulest mud on earth. I  combined them both to make Four au four néerlandais cuit à la vapeur dans l’eau de la rivière Cause, or Dutch Oven Stone Steamed in Provo River Water, for April Fool’s day. 

You can try it at some too using this recipe;

Dutch Oven Steamed Stone
Serves 4
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 2 full garlic bulbs
  2. ½ cup scalions
  3. 2 Tbsp olive oil
  4. 4 bulbs of fennel
  5. 3 cups Provo River water
  6. 2 cups gravel from the river bottom
  7. 3 larger stones from the river
  8. ½ cup dirt from the river bank
  9. 2 two slices, toasted baquette
  10. ½ tablespoon chopped parsley
  11. ½ tablespoon fennel pollen
  12. small twigs fallen from trees along Provo River, Box are especially tasty
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  1. 1- Saute 2 bulbs of garlic and ½ cup scallions in olive oil, until browned
  2. 2- Stir in 4 bulbs of fennel coarsely chopped with stalks
  3. 3- Add 3 cups Provo River water, bring to boil
  4. 4- Add 2 cups gravel, in ½ inch stones, from river bottom and 3 larger stone
  5. 5- Then add ½ cup dirt from river bank
  6. 5- Simmer for 60 minutes over medium heat until the larger stones are well steamed
  7. 6- Pour consomme over two slices, toasted baquette
  8. 7- Sprinkle ½ tablespoon chopped parsley
  9. 8-Sprinkle with ½ tablespoon fennel pollen
  10. Garnish with small twigs fallen from trees along Provo River
  11. serve ward
  1. Under no circumstances should anyone eat this dish!
Adapted from Paris dans une Assiette
Voice of Scouting

You can listen to the full NPR report here:
but get ready to laugh your head off, these voices are dead serious about making us all April Fools!

 To further celebrate this day of Tom Foolery, check out “BSA to open out-of-this-world high-adventure base in 2019.”

This article is sponsored by for April Fools day 2018 
Darryl Alder
Darryl is a retired career Scouter with more than 30 years of service. These days he is a Scouting Ambassador and serves on the Council Membership and Marketing Committee. However, his pride in Scouting is his volunteer service as an Associate Advisor, Varsity Scout Coach, Scoutmaster, Cubmaster, Chartered Organization Representative, and Commissioner.


  1. Darryl Alder
    Darryl Alder says:

    I wonder what I did wrong. I let this simmer all day long and my larger stones are still too hard to slice. Perhaps I should fly to Paris to run it by chefs Solange and Gael Gre­goire at Le Plat Sal, their restaurant (which trans­lates to The Dirty Plate).

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