Monday, January 13, 2014

A Food Post

Because my son actually ATE it, and because I am so proud of my cooking, I will be writing a food post for my Blog-a-day offering today.

We bought a lamb as our first purchase in this local economy. The very talented Erica Zimmerman at Center Farm contacted me because we had talked about her chickens that we were too late in ordering. She told me she had a couple of lambs that didn't have a buyer, and would I be interested?

I was. Both because a lamb would fit in our normal fridge freezer and because I wanted to support this local farmer, I shelled out $250 for what turned out to be some of the best meat I have made or eaten in my life. This lamb provided our solstice celebration and numerous other meals, and there's still so much left! We have lamb chops, lamburg, a stew meat and a shoulder left. It's been a real adventure to explore meals in various cultural shades, and to resist the lamb and mint jelly I grew up with-- and hated.

from winecountry
A highlight is tonights meal. My son actually ate the meat we put on his plate, a real success. I had four lamb shanks and I knew I had to cook them slowly, so I found a British site that had a good and not too slow recipe for cooking them, in wine and chicken stock, with the mirepoix ingredients cut large for eating at the end of the 2 1/2 hour bake.

I read the comments section in the recipe, and found a reference to mustard mashed potatoes. Mustard mashed potatoes?! I had never heard of this, but quickly found a less cream-filled version and made that-- with double the mustard in the potatoes. Truly yum.

Fresh Kale for Kale Chips
from onehungrymama
And finally, the kale. I make kale maybe 3 times a week, and am really getting good at it. I de-veined the dinosaur kale I love, and I heated up the cast iron skillet real hot. I sliced garlic thing, and fried it until crisp brown with olive oil and salt. Once that was done, I threw in the kale and watched it pop on the skillet, added a bit of water and watched it pop some more, moving the kale around every 20 seconds or so. This makes for a chewy and cooked kale, with a real smoky/creamy garlicness in it. Oh so good.

You know I didn't take a photo because I wanted to eat it so badly. I love cooking, and visit sites a lot looking for good recipes. I also love eating, and quality food, and quality local food. Though the wine was from Chile, and the kale from California, the garlic, onions, potatoes, and lamb were local, so that's something. Here's hoping we can grow enough this coming season to reproduce this meal next winter from our own homegrown bounty.

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