My fav meat vendor is going to take orders during the market's off season (Oct-June). She'll meet people near the summer market every other week with peoples' orders. I'm thrilled because this means that we can have local meats - without a middleman - year-round.
I've been so busy lately putting food up for the end-of-season that I haven't had a spare moment to write a post. But never fear - here's what I've got planned in the next few days:
- homemade bacon (meat from the aforementioned farmers market vendor)
- finishing touches on the "Fun with Fermentation" series
- lots of canning: corn, tomatoes, pears, pickles, sauerkraut
- a tomato-less lament
- test-run of a Julia Child recipe calling for 2 cups of sauerkraut
Deets to come.