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I have all these tabs open so I don’t lose track of the recipes, but my browser is starting to drag … so that I can close them, here is what we have been making, in no particular order: Portuguese-ish clams and sausage, except I basically barely followed the recipe. I used soft, [...] I have been MAKING! Many days back, at the Country Living Expo, I bought a little one-ounce ingot of beeswax with the intent of making some lotion or lip balm … someday. Then this weekend when I read Stephanie at 3191′s post about being able to make salve from what’s already in the [...] Lardo on day one, mocetta on day 18 The lardo has finished curing and has been hung to dry. The mocetta is on day eighteen and is doing very well. There’s either salt or good mold on the outside of it. Look! I actually weighed it this time! 574 grams of pastured [...] That’s not actually true, it’s back fat. However, I once saw one of those godawful women’s magazines at a grocery store and, after reading the headline “Cure your belly fat now!,” was honestly confused that they weren’t talking about bacon. As I alluded to earlier, there’s a little over a pound of fatback [...] So I’ve been feeling bad about not cooking the ducks from a while back. Garth, meantime, has gotten into charcuterie. This has led to an accidental convergence of Meals of Duck here at Dropstoneland. Sunday night: Alton Brown’s Mighty Duck, with homegrown duck (with Laughing Crow garlic, organic orange juice, market mixed kale [...] This was the title of course offered down the street from us by the local parks and rec department. The joke, of course, is that we’d just ordered 15 muscovy ducks with the express purpose of making our own cassoulet. I now provide you with the timeline of the Official Dropstone Farms, LLC Quick [...] Well, not really. As Lauren posted earlier, we’re doing fairly well at reducing the contents of our still-very-full chest freezers. And, with the departure (ascension? transfiguration?) of orange and blue I’ve renewed my interest in curing my own charcuterie. And it turns out there’s a blog challenge underway. As is typical, I’m [...] So it turns out that my challenge in Dark Days is not local food so much as it is new recipes. I’ll be in the kitchen cooking away, and thinking “this is awesome! this is delicious and super local! I should post it!” only to remember that I used it last year. This has [...] Silly as it seems to have ripe peppers, freshly-processed chickens, tons of herbs, and tomatoes coming soon, but not use them, I’m turning to frozen herbs and frozen roasted peppers and tomatoes plus a chicken from last fall to make a variation on this pulled chicken recipe. Gotta get the freezer emptied out in [...] So, as previously mentioned, we are aiming to do the 3rd Annual Dark Days of Winter Eat Local Challenge (!) aka Dark Days. The challenge is to eat one meal per week that’s as Sustainable, Organic, Local, and Ethical as possible — for the whole winter pretty much! November 15 to March 31. [...] … with the obvious exceptions of the wine, salt, pepper. Chicken: grown by us. Beets, potatoes, onions, carrots, garlic, roasting under the chicken: grown by us. Butter for basting: made by us from cream from organic, happy Washington pastured cows from Fresh Breeze. Stock for helping veggies cook: made by us from [...] Diagonal dinner (halibut cheek with asparagus, garlic scapes, and fresh garden peas), originally uploaded by laurenipsum. In a hot pan with bacon grease, started before the fish went on, went minced shallot and sliced asparagus and garlic scapes. We put the fat asparagus stalk segments in first, to get more cooking time [...] |
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