My phone crashed a few days ago, so I haven’t been able to take any pictures. BUT, I just got my new phone today, and we are breaking veal tomorrow. Prepare!
Not really, but Easter is an insanely busy time for we of the butcher guild. Normally at Bluescreek we break down 3 or 4 lambs a week. Last week be broke down 17. I don’t mind, but this is what the cooler looked like:
Lots of lambs. Kind of gruesome, perhaps. But, gentle reader, this is my life and why you read my posts. And, imagine! From that picture come things such as this:
Boneless lamb breast, lamb ribs in the rear. Great for braising. Or making bacon…like this:
As I touched on in a previous post, part of what makes fish and seafood a threatened food source are irresponsible and environment threatening catching methods. What’s worse is we as the consumer have a difficult time finding out or trusting how certain fish were caught that we purchase or eat at restaurants. Things that we should be concerned about when understanding fishing methods are bycatch (other species unintentionally caught and sometimes killed), disturbance of the ocean floor and overfishing.
Here are the main ways fish are caught: -Click on each to read more-
(Pictures and descriptions from Monterey Bay Aquarium)
Spring is here! Spring for me is a turn of a new year in local food. The goats down the road are kidding and producing milk for the first of the season’s fresh chevre. Wild Ramps are shooting up in the woods followed soon by morels, both signaling the first of many wild foraged ingredients. Shad fish are spawning in the rivers and have large, rich and delicate roe. Blue Crabs are malting and making way to crispy and sweet softshell crabs preparations.
As I go to bed, I can smell the beef cheeks as they braise in soy sauce, ginger, rosemary, onion, garlic and sambal oelek. Here is the “before” picture, as they seared. A little Woodford Reserve never hurt anyone, either. 😉