I know it’s late and past ordering time, but I just placed my order for the above roast. I’m getting MINES!
Man, I think last Friday was the 2nd time I’ve missed reposting my version of Fatted Calf’s weekly newsletter. What kind of insane world do we live in? And this week? I’m a day late! Yeah, you know whut? Took the week off and have probably been at the computer no more than 20 minutes the entire week. While some of you let loose a scream only heard by those exposing vampires to sun, it’s been painfully nice. Wiggling ones toes in the freshly cut grass while pondering whether to trim the rose bushes or whip out the 5hp briggs & stratton tiller for some fun is a tough decision at best enjoyed over a cool refreshing beverage. Oh, that’s why the grass ain’t cut yit. Heh. Guess the grass was longer than I remember …
Hey everyone, it’s good to see your faces. Listen up, this week’s Fatted Calf menu is pretty fricken cool. Their newsletter rolls out with someone there attending a hog killin’ at a local ranch of some sort. Oh no you DIDN’T. Don’t EEEVEN give me that crap. Listen up, if you eat any kind of meat, some animal gave up the greatest good. And it’s only right that everyone that eats thine flesh watch. Pay your respect and love for that beast. Otherwise? See you in the vegetable isle pally boy, or girl. I think everyone should attend such a thing. Humans are omnivores, plain and simple. Think different? Check out those choppers in your mowf. They meant for meat, get over it. You don’t have to eat it every second, nor do you have to club people over the head because of it. We are what we are, enjoy the pork.
And oh what a pork we have! Berkshire Pork Shoulder Roasts stuffed with Lemon, Green Garlic, Spring Onions and Greens sits right at the top. And since I’m late here, prepare to show up at the Berkeley Farmer’s Market at 10am sharp or 10 minutes early. GET YOURS.
The number 2 thing to have a gander to is the Boudin Noir. This here people is the blood sausage. Honestly, it ain’t my trip. But many enjoy and if you do? This is the time to jump, because brother? It doesn’t get any better. How do I know? I don’t really, but I’ve never heard a bad word about said sausage.
Pork Crepinettes with Duck Liver, Pistachios, Caramelized Onions and Marsala come up 3rd in this line-up. Read those ingredients, I shouldn’t have to push here. You get the idea, get a package for a little happy in your life.
As I wrote the last line I went through their menu, top then down. Honestly, I could waste more of your time gushing. Read it, lust it and head out this coming Saturday moring for a little slice of heaven on this planet of crazy.
We reward some primal desire when we participate in the life cycle of the food we eat. The pleasure of gathering at the dinner table is heightened when the buttery golden orbs were the same that you unearthed from the garden that morning or the amazing smell coming off the grill is the feisty forty-pounder you pulled from the ocean that afternoon.
Last week I had the privilege of participating in a hog slaughter and boucherie, the work party that follows the slaughter, at the Bates & Schmitt Apple Farm in Philo. Along with the gracious people from The Apple Farm, other local farmers, chefs and writers we cut, cooked, talked, feasted and learned quite a bit from one another.
In honor of that event and to remind myself of that important connection between land and life and the food on the table we’ll be preparing a special boudin noir this week. The recipe comes from cookbook author Georgeanne Brennan who was in attendance. This regal boudin noir is more smoothly textured in the style of Haute Provence and quite delicious by our standards. Nicely browned and nestled alongside some green garlic mash potatoes, this boudin noir is a reward any night of the week.
See you at the market!
Saturday, April 21
Berkshire Pork Shoulder Roasts stuffed with Lemon, Green Garlic, Spring Onions and Greens
Pork Crepinettes with Duck Liver, Pistachios, Caramelized Onions and Marsala
Mexican Style Chorizo
Pâtés, Confits & Terrines
Rabbit Pâté with Chives
Duck Pate with Brandied Prunes
Duck Liver Mousse
Petit Sec Aux Herbes
Spanish Style Chorizo
Other Meaty Goods
Glace de Viande
Sugo di Carne
Smoked Ham Hocks