Ladies and Gentlemen:
Today, I got my pig. Well… WE got OUR pig. Part of it anyway. There was a mix up at the butcher, so I’m still minus ham, and ham steaks, and ALL THE BACON… but we’ll fix that soon enough.
Spareribs, baby back ribs, tenderloin, pork roasts, chops, shoulder steaks, sweet Italian sausage… I honestly cannot WAIT to try out all the recipes swirling around my head.
So, our visit to ION Farms in Nanjemoy was awesome! Lee and Tasha are super cool people who treat their animals a lot like pets. I got to meet a bunch of them, including the new breeding piglets. They’re all little redheads… good thing I didn’t meet this cuteness FIRST, I couldn’t stand it.
Goats, cows, chickens, guineafowl, rabbits, a mama cat and her kittens… Lee and Tasha have a cross between a menagerie and a petting zoo. As Lee puts it “we know the eventual purpose of these animals, but that doesn’t stop us from treating them like pets and spoiling them while we have them.” It sure shows too, as the animals are all just so calm, relaxed, and happy. Honestly, there isn’t a single iota of stress that shows on these animals. Also, they invite any of their customers to come and visit, see the animals, view their environment and their feed. It’s so refreshing to meet food producers with no secrets, no agenda, just the desire to bring wholesome delicious food from the farm to the table. You can read a bit about ION Farm at Eat Wild. Contact them, go see them, and enjoy your visit to the country. You’ll be impressed, I promise.
I realize also that I owe you a recipe for my ham with cabbage, apples, and carrot. So here goes… I took three organic carrots, peeled and cut them into rounds. I also peeled, cored, and diced three apples (one red delicious, one empire, and one granny smith since that’s what I had on hand). I heated up some bacon grease, and put the carrots and apples in there with some salt to let them soften. I cut half a medium cabbage into strips, and set them aside. When the carrots and apples just start to soften, I removed them, and laid the section of ham into the skillet. I laid the cabbage strips over the ham, spooned the apples and carrots on top, and then poured in enough organic apple cider to have the liquid come halfway up the sides of my deep skillet. I added a grating of black pepper and popping on the lid, I put the entire shebang into the oven at 350 degrees. I let the dish cook for a while, the liquid braising that cabbage until tender and luscious.
SO SO SO good! The apple cider, salt, and pepper added enough warmth and a hint of a spicy flavor that I didn’t need anything else. The carrots were sweet, the apples gave a tartness, and the cabbage just tasted earthy and had soaked up so much ham flavor it was incredible. It was also the perfect foil to my kale and ham hocks. The best news? There were enough leftovers that Mads and the Boy had some with mac and cheese for dinner tonight while Spouse and I went pig fetching.
OH! And in geek news, I got to help a fellow foodie @glutenfreefreak on tips to clean leeks! Look for her on Twitter and give her a follow. She’s the BOMB when it comes to gluten-free food finds. Oh, and feel free to follow me too, (@stacyo513) even though I tweet more about sports than food it seems.
Another work day awaits tomorrow, but you can believe I’ll be SO unproductive as I’m dreaming of ways to cook pork!