Jan. 28th, 2017

crafty_packrat: (foodie)
Pound of lacinto kale, 1/2 pound of mesclun mix, spanakopita, galaktoboureko, pita, cheddar scone, a quarter of country white bread, raspberry vinegar, magnolia vinegar (for shrubs, and the owner says he'll have pawpaw in a few weeks), small kabocha squash, rolled rib lamb roast, boneless pork roast, spinach & ricotta ravioli, smoked paprika papardelle, eggplant pasta sauce, chive quark, black arkansas and pink lady apples, and a boston butt pork roast.

I'm thawing the boston butt to make carnitas, and will make caldo verde with the kale tomorrow.

It was really interesting to talk to the vinegar-maker, as he starts from the ground up -- harvests local plants himself or buys fruit from local farms, makes the produce into wine, and that into vinegar, which is why he sells things like spicebush vinegar. We also got to talking about strawberries -- there is a native wild strawberry that might work for his business, Fragaria virginiana.

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