FM-comp-2014

  I’m finally home for a spell, long enough to plan out meals from my farmer’s market, or precisely, grower’s market, and I was eager to see what was available, this early in the season and after an uncommonly long, cold winter. Thanks to greenhouses there were plenty of greens, all kinds of them, kale, tatsoi, pea shoots, spinach, beet greens, basil. We have good local cheese makers so I picked up some sheep’s milk cheese and chevre. Two dozen eggs of course. Jason from Tea Hill Farms said, “Been so cold the chickens just don’t want to grow.” His chickens were just over two pounds and I bought a couple of them. They are so pristine, firm, taught skin, they seem a different species from the ones in the grocery store. I bought oats and Read On »

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Out of nowhere My Girl Friday shouted, “You should do a post on goose!” with her customary joie de vivre. So when I was ordering a couple of chickens from Cara at Tea Hill Farms, I asked if she had a goose. No, but her neighbor did. A few days later my dear pal Lester shouted, “We should cook goose!” I said, “I just bought one!” My equally dear pal (all of us since high school) Dave Loomis said, “I want in!” So for what is now about year 15 of an annual dinner, I determined to cook my own goose. I had cooked goose, exactly once, nearly two decades ago (I remember being astonished at the quantity of fat it released, staggering). I’d watched a goose cooked late in the late fall of 2001 (when Read On »

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